Soy Ginger Pumpkin Seeds

Soy Ginger Pumpkin Seeds

Posted 2015-03-21 by Jac's Vegheadfollow
Salty, crunchy, morish and easy to make, the perfect combination for any drink accompaniment and great as a tapas dish.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4-6 servings



Ingredients
2 cups pumpkin seeds
1 tablespoon olive oil
2 tablespoons soy sauce
2 teaspoons granulated sugar
1.5 teaspoons ground ginger



Method
  • Preheat the oven to 180 C and line an oven tray with baking paper or foil.

  • Scoop pumpkin seeds out of a pumpkin and remove the membranes, pat dry and put in a bowl. Add the oil, sugar, soy sauce, ginger and combine.



  • Spread the coated seeds out in a single layer on the prepared sheet and put in the oven.

  • Bake the seeds for 20 minutes, stirring halfway through.



  • After 20 minutes the seeds should be golden and crunchy. Remove from the baking sheet and place in bowls. Eat warm or cool with a beer or enjoy as a tapas dish with a multitude of others.



  • NOTE: Store bought pepitas can be used instead of fresh pumpkin seeds.

    Categories
    #tapas
    #tapas_competition
    #seeds
    #pumpkin
    #bar_snack
    #savoury
    #vegetarin
    #vegan

    %recipeyum
    226579 - 2023-07-17 10:05:35

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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