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Anne Murphy

Vegan Stuffed Pumpkin

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

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

Method
 

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

Notes

If desired, use ginger instead of pumpkin pie spice.