Vegan Savory Stuffed Pumpkin
Elevate your fall dinner menu with this stunning Vegan Savory Stuffed Pumpkin recipe, showcasing a small sugar pumpkin roasted to tender perfection and filled with a hearty medley of flavorful vegetables, nutty brown rice, and protein-packed chickpeas. Infused with aromatic thyme and sage and finished with a crisp breadcrumb topping, this dish is a true seasonal delight perfect for gatherings or weeknight meals. Packed with nutrients and bursting with autumnal flavors, it’s an impressive yet approachable centerpiece. Serve it warm and let its comforting blend of textures and tastes steal the spotlight. Discover the ultimate vegan stuffed pumpkin recipe—ideal for your holiday table!
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Recipe Information
Ingredients
- 1 whole small sugar pumpkin
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 1 medium red bell pepper, diced
- 2 cups brown rice, cooked
- 1 cup chickpeas, cooked
- 2 cups spinach, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable broth
- 0.5 cup breadcrumbs
Instructions
Preheat the oven to 375°F (190°C).
Cut the top off the pumpkin and scoop out the seeds and strings. Rub the inside of the pumpkin with 1 tablespoon of olive oil and a pinch of salt.
Place the pumpkin on a baking sheet and roast for about 30 minutes or until just tender.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, carrot, celery, and red bell pepper. Cook for another 5 minutes until vegetables soften.
Stir in the cooked brown rice, chickpeas, and chopped spinach. Cook for 2 more minutes until the spinach wilts.
Add the dried thyme, dried sage, sea salt, and black pepper. Mix well to combine the flavors.
Pour in the vegetable broth and stir through, allowing the mixture to heat for another 3 minutes.
Remove the roasted pumpkin from the oven and fill it with the prepared stuffing.
Sprinkle the top with breadcrumbs to create a crust.
Return the stuffed pumpkin to the oven and bake for an additional 30 minutes, or until the breadcrumbs are golden and crispy.
Let it cool slightly before slicing into servings and enjoy your Vegan Savory Stuffed Pumpkin.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 16.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1655 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
