Pumpkin Focaccia Recipe (Vegan) Recipe
By Earth of Maria
🔪Prep Time: 45 mins
👩🍳Cook Time: 25 mins
▢ 1 lb pumpkin, around 1/2 a medium pumpkin – choose a sweet pumpkin variety for this recipe
▢ 5 tbsp olive oil
▢ 5 cups flour
▢ 2 tbsp yeast
▢ 1 tsp salt, plus more for garnishing
▢ 2 cups water
▢ 2 tbsp maple syrup
▢ 1/2 large yellow bell pepper, sliced
▢ 1/2 large red bell pepper, sliced
▢ 1 large red onion, sliced
▢ 1/2 cup mushrooms, sliced
▢ 1/2 cup zucchini , sliced
▢ fresh chives, small bunch
▢ 1 tbsp dried thyme
1Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again. You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.
2Drizzle the pumpkin with 1 tbsp olive oil and bake in the preheated oven for 20-25 minutes at 180 degrees C/350 F, until fully softened.
3Transfer it to a blender or food processor and blend until a purée forms.
4Mix together the flour, salt and yeast. In a different bowl, combine water, the pumpkin purée, and maple syrup. Then, add the wet ingredients to the dry and mix until thoroughly combined. At the end, mix in 2 tbsp olive oil.
5Transfer the dough to a large baking tray lined with parchment paper, and stretch into a large rectangle. Cover with cling film and allow to rise at room temperature for 3-4 hours, until roughly doubled in size.
6Drizzle 2 tbsp more olive oil on the focaccia and dimple the dough using your fingers by pressing them almost all the way through. Allow to rise for 10-15 minutes more.
7Preheat the oven to 180 degrees C/350 F.
8Arrange the bell peppers, red onion, mushrooms, zucchini and fresh chives on the focaccia. Sprinkle with sea salt and dried thyme.
9Bake for 22-25 minutes, until crispy on the outside and golden brown.
Best Vegan Pumpkin Pie Ever – Classic Thanksgiving Pumpkin Pie – Gluten Free Pumpkin Pie RecipeBy Vgn Bites
2020 Lockdown Twix Bars Recipe That Kids Love To Make At Home Recipe | Healthy Homemade Keto Twix Bars (Vegan, Paleo, Keto, Sugar-Free, Low Carb, Gf)By Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.