Go Back
–+ servings

Vegan Stuffed Pumpkin

Anne Murphy
A vegan Stuffed Pumpkin gives everyone an impressive dish to serve at a Thanksgiving dinner - or for Halloween!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Cuisine Vegan
Servings 6 servings

Ingredients
  

  • 1 rib celery
  • 1 small carrot
  • 1 small onion
  • oil for pan
  • 1 c brown rice
  • 2 t pumpkin pie spice blend
  • 1/4 t salt
  • 2 1/2 c water
  • 1/2 c roughly chopped or broken walnuts
  • 1 c raw cranberries
  • 3 c 2 cans cooked chickpeas

Instructions
 

  • Chop the first three vegetables. Heat oil in pan, and saute them lightly, until they start to brown. Remove and reserve.
  • Put rice in the hot pan, and stir. Continue cooking and stirring over medium high heat, until rice toasts lightly.
  • Add the spice and salt, and stir. Add the reserved vegetables. Add water, and cook until done, about 45 minutes.
  • Prepare the pumpkin - cut a hole in the top, making a lid, and scrape out all the seeds and pulp.
  • Fill pumpkin with the stuffing mix.
  • Roast at 400 for 45 min - 1 hour, until the pumpkin is fully cooked.

Notes

If desired, use ginger instead of pumpkin pie spice.
Tried this recipe?Let us know how it was!