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Vegan Mini Stuffed Pumpkins With Wild Rice

Vegan Mini Stuffed Pumpkins With Wild Rice

When it comes to the meals I make for our holiday celebrations I always like to try to put together one dish that will wow all of my guests — whether they’re vegan or not. These stuffed pumpkins are super easy to make and are a guaranteed showstopper at any Thanksgiving or Christmas dinner. The hearty wild rice stuffing is savory with a touch of sweetness from the cranberries, while the shiitake mushrooms add a nice meaty texture to the dish!

These adorable little pumpkins are seasoned and roasted with the rice stuffing. The pumpkins themselves are also totally edible! If you want to make this recipe even more delicious I suggest offering a mushroom gravy on the side or even adding some vegan sausage. I’ve always loved gravy over my stuffing and I think it would be the perfect accompaniment to this fancy schmancy holiday recipe after all, what are the holidays for if not being totally indulgent?

That said, this recipe is low-fat, can be made oil-free and is filled with lots of good food you ingredients that won’t put you into a food coma after eating them. I hope you and your family have a happy and delicious holiday season!

vegan mini stuffed pumpkins

Vegan Mini Stuffed Pumpkins With Wild Rice

Category: Dinner & Mains, Recipes

Vegan Mini Stuffed Pumpkins With Wild Rice

Ingredients

  • 6 mini pumpkins, (tops cut off and seeds removed)
  • 1 1/2 cups wild rice & brown rice blend
  • 3 cups vegetable broth
  • 1 dried bay leaf
  • salt and pepper (to your taste preference)
  • 1 small sweet onion, chopped
  • 1/4 teaspoon salt
  • 8 ounces shiitake mushrooms, sliced
  • 2 stalks celery, finely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 large cloves garlic, minced
  • 1 tablespoon fresh sage, finely chopped
  • 1/4 cup dried cranberries

Instructions

  1. Preheat oven to 350 F.
  2. Place the cleaned out pumpkins inside of a baking dish. Take off the tops and sprinkle with salt and pepper.
  3. Cook the pumpkins with tops on at 350 F for 20-30 minutes until they are fork tender.
    For the Rice:
  1. If you have access to a rice cooker I definitely recommend cooking your rice that way all you will need to do is place the ingredients into the rice cooker, give them a little stir and let them cook together until done, if not you can also make this recipe easily on the stove top.
  2. Cook the garlic and onion with some water or olive oil in a medium saucepan until lightly golden brown.
  3. Add the celery and mushrooms to the pan with the garlic and onion, letting them cook through for a few minutes.
  4. When the vegetables are done set them aside.
  5. Place the rice and vegetable broth in a medium pot and bring to a boil.
  6. Once brought to a boil lower the heat and add the spices and cranberries. Let cook on low, covered stirring occasionally until the rice is completely cooked through.
  7. Once the rice is finished cooking take off the heat and add the cooked vegetables, tossing them together.
  8. Place the rice mixture into the cooked pumpkins and serve.


This recipe was republished with permission from Vegan Guide to the Galaxy.

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Vegan Mini Stuffed Pumpkins With Wild Rice
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