Vegan recipe

Grilled chunks with pumpkin spuma and truffle

Oven / Pan
60 Min.


Other ingredients:

300 g Luya Nature Chunks

50 g hazelnut

1 pc. black truffle fresh


Miso marinade:

2 tbsp miso

2 tsp truffle oil

1 clove garlic

½ tsp shallot

2 tsp vinegar


Pumpkin spuma:

½ pc. Butternut squash

50 g margarine

100 silken tofu

1 dl soy milk



Miso marinade:

Finely chop the garlic and shallot.

Marinate 300 g Luya Nature Chunks with it and refrigerate for at least 2 hours.


Pumpkin spuma:

Peel the butternut squash, remove the seeds and cut into rough cubes.

Melt the margarine in a pan.

Add pumpkin, salt lightly, cover and cook over medium heat until soft, stirring frequently.

Put the soft pumpkin in a blender and blend with the silken tofu and soy milk to a slightly runny puree and pass through a fine sieve.

Season to taste, transfer to a cream blender and load with 2-3 cartridges.



Skewer marinated luya on a wooden skewer.

Grill/fry on a charcoal grill or in a Teflon pan until golden brown on all sides.

Place the skewer on a plate and grate the hazelnut and truffle over it with a fine grater (Microplane).

Place the skewer on a warmed plate and carefully remove the wooden stick.

Carefully press the pumpkin spuma next to the Luya skewer.

Keep warm.

Made in Bern.

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Made in Bern.

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