(1 Recipe) Created by OV3RLYDRAMATIC
Recipes in this Collection
Very Good 4.8/5
This recipe is originally published by Bryanna Clark Grogan. I have substituted plain yogurt for tofu sour cream as it calls for in the original vegan recipe. Sweet and savory, it is delicious for dinner or lunch with brown rice or couscous If you are using fresh pumpkin, save the seeds for toasted pumpkin seeds as a snack.
Submitted by SONJA14
Carbs: 28.4g | Fat: 11.6g | Fiber: 2.8g | Protein: 4g | Calories: 222