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Best Vegan Stuffed Pumpkins Recipe

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This Best Vegan Stuffed Pumpkins recipe features tender roasted sugar pumpkins filled with a savory and spiced mixture of rice, mushrooms, chickpeas, cranberries, and pecans. The filling is aromatic with cumin, smoked paprika, and cinnamon, creating a delightful balance of flavors and textures, topped with fresh pomegranate arils and parsley for a festive, nutrient-packed vegan main or side dish perfect for fall and holiday meals.

Ingredients

For the Pumpkins

  • 4 small sugar pumpkins
  • 1 ½ teaspoons salt, divided
  • 3 tablespoons olive oil, divided
  • ¼ teaspoon pepper

For the Filling

  • ½ onion, diced
  • 3 garlic cloves, minced
  • 2 cups chopped mushrooms
  • 2 cups cooked rice
  • 1 (15-ounce) can chickpeas
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ¼ cup vegetable broth
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • ¼ cup chopped Italian parsley, plus more for garnish

For Garnish

  • ½ cup pomegranate arils

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  2. Prepare Pumpkins: Cut off the top third of each pumpkin and carefully scoop out the insides, discarding the seeds or saving them for roasting later.
  3. Season and Roast Pumpkins: Place the hollowed pumpkins on the baking sheet. Brush the insides with 2 tablespoons of the olive oil, sprinkle with ½ teaspoon salt and the pepper, then roast in the oven for 30-40 minutes until the pumpkins are tender but still hold their shape.
  4. Sauté Aromatics: While pumpkins roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add diced onions and minced garlic, cooking for about 8 minutes until softened and fragrant.
  5. Add Mushrooms: Add chopped mushrooms to the skillet and cook for another 5 minutes until they release moisture and become tender.
  6. Combine Filling Ingredients: Stir in the remaining 1 teaspoon salt, cooked rice, chickpeas, ground cumin, smoked paprika, cinnamon, and vegetable broth. Reduce heat to medium-low and cook the mixture for 10 minutes, allowing flavors to meld and broth to reduce slightly.
  7. Add Mix-Ins: Fold in dried cranberries, chopped pecans, and ¼ cup Italian parsley. Continue to simmer until everything is heated through and the consistency is slightly moist but not wet.
  8. Stuff the Pumpkins: Remove the roasted pumpkins from the oven and fill each one evenly with the rice and mushroom mixture.
  9. Final Bake: Return the stuffed pumpkins to the oven and bake for an additional 10 minutes to warm through and meld flavors.
  10. Garnish and Serve: Top the stuffed pumpkins with pomegranate arils and extra chopped parsley before serving for a fresh, colorful finish.

Notes

  • For added texture, you can roast the pumpkin seeds separately with a pinch of salt and spices for a crunchy snack.
  • The filling can be prepared a day in advance and refrigerated to save time on serving day.
  • Feel free to swap rice for quinoa or other grains for variety and extra protein.
  • To make this recipe nut-free, omit the pecans or substitute with roasted sunflower seeds.
  • The recipe can be doubled or halved easily to accommodate different serving sizes.

Find it online: https://simpleplatter.com/best-vegan-stuffed-pumpkins-recipe/