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Preparation time: 40+ min

Difficulty: easy

Serves 3

For the sauce


  • 2 leeks

  • 200 g brown portobello mushrooms

  • few bay leaves

  • few sprigs of thyme

  • 2 tbs tomato paste

  • 100 ml quality red wine

  • 1 cup chickpeas in a jar

  • small piece of Hokkaido pumpkin

  • 200 g tofu

  • 100 g tomato puree

  • 2 handfuls of Swiss chard

  • pinch of lovage

  • few fresh basil leaves

  • salt and pepper

  • water as needed

Water fry chopped leek and thinly sliced mushrooms until they are golden brown. While frying, add bay leaf, thyme, tomato paste, and seasoning. When you get a nice fragrance, add the wine and cook until the wine evaporates and there’s only aroma left. Then add the chickpeas, diced pumpkin, and tofu. Afterward, add tomato puree and some water or vegetable stock. Enough to cover all ingredients. If necessary, add more liquid while cooking. When the pumpkin is done, add the chard that you’ve cut and removed the hard parts, and lovage. Cook until the chard wilts but still remains freshly green. Season to taste just before serving and serve with homemade cream cheese, creamy polenta, and few leaves of fresh basil.

Cook polenta according to instructions on the box, but add a little bit more water. We seasoned the water with fresh chopped marjoram and added a few spoons of nutritional yeast.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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