Pumpkin Wedges with Vegan Tahini-Yogurt Dip
10 min
Vegan
103359
For 2 Portions
60 g
soy yogurt
10 g
tahini
1 sprig(s)
rosemary, fresh
1/2
red kuri pumpkin
1/4
lemon
2 tbsp
olive oil
2 tsp
soy sauce
1 tsp
paprika powder, sweet
1 clove(s)
garlic
1/2 tsp
oregano, dried
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash pumpkin or squash, deseed, and slice.