Vegan Stuffed Pumpkins
Warming autumnal stuffed pumpkin with a middle-eastern kick.
- 6 small pumpkins or squash each about the size of a large grapefruit, about 400-500g per pumpkin
- olive oil
- salt and pepper
- 2 Tbsp olive oil*
- 1 large onion chopped
- 250 g (9oz) chestnut mushrooms finely chopped
- 4 cloves garlic crushed
- 1 Tsp ground cumin*
- 1 Tbsp dried or thyme leaves*
- 1 tsp salt*
- 200g basmati rice
- 50g wild rice
- 640 ml cups vegetable bouillon *
- 75g chopped toasted pecans*
- 50g sultanas*
- 50ml red wine vinegar
- black pepper*
- feta (optional)
All ingredients with an * can be found at Scoop Wholefoods
One of my favourite things about autumn is the abundance of pumpkins and squashes about. Making these stuffed pumpkins are really easy yet make quite a statement on a dish. I add a slight middle-eastern kick to them and love the contrast of sweet vs savoury in this dish.
Preheat the oven to 200°C.
Carefully slice the tops off of the pumpkins and use a spoon to scoop out all of the seeds and stringy flesh.
Brush them inside and out with olive oil, make sure you do the tops too; then sprinkle with salt and pepper and arrange the pumpkins and their lids in a roasting tray.
Bake for around 30 minutes until the pumpkin flesh is tender. Remove from the oven and set aside.
While the pumpkins are roasting start preparing the rice. Heat the olive oil in a large pan and add the onion. Fry gently for about 10 minutes until soft and translucent.
Add the mushrooms, garlic, herbs and spices and continue to cook until all of the excess water has evaporated.
Add the rice, stock, salt and a good grinding of black pepper. Bring up to a simmer then turn the heat down as low as it will go, cover the pan and cook for about 20 minutes until the rice is tender.
- While the rice is cooking, place the sultanas and red wine vinegar in a pot and bring to the boil. Simmer for 5 minutes. Drain off the excess liquid.
Remove from the rice from the heat and stir in the pecans and sultanas.
Divide the rice between the pumpkins, filling them right up to the top. Return to the oven for 10-15 minutes until heated through.
- If you aren’t vegan – top with feta cheese.
Serve the pumpkins topped with their lids.