Recipe Whole Roasted Stuffed Pumpkin with Gravy

• 1 large Japanese pumpkin

For the stuffing:

• 20 ml extra virgin olive oil
• 2 brown onions, diced
• 6 cloves garlic, diced
• 100 g Swiss brown mushrooms, diced
• 1/2 bunch oregano
• 4 sprigs thyme
• 3 sprigs rosemary
• 1 bay leaf
• 1 bunch of English spinach
• 1 bunch parsley, chopped
• 100 g plant-based butter at room temperature
• 150 g panko bread crumbs, (or stale bread, crumbed - gluten-free if needed)
• 50 g dried cranberries
• 150 g almonds, slivered (or chopped/crushed if doing yourself!)
• Salt and pepper

For the Gravy:

• 30 ml grapeseed oil
• 2 brown onions, diced
• 100 g Swiss brown mushrooms, diced
• 1 medium carrot, diced
• 1 celery stick, diced
• 3 cloves of garlic, diced
• 2 bay leaves
• 2 thyme sprigs
• 2 tablespoons all-purpose flour (or cornflour)
• 1/2 cup red wine
• 500 ml vegetable stock or water
• 1 tablespoon Vegemite*
• 1 tablespoon raspberry jam