Plant-based stuffed pumpkin
This plant-based stuffed pumpkin recipe is a true harvest delight, showcasing the warmth and bounty of autumn flavors. It’s a wonderful centerpiece dish that offers not only visual appeal but also a symphony of flavors and textures. The sweetness of the baked pumpkin pairs exquisitely with the savory notes of the vegetable filling, while the medley of mushrooms, cherry tomatoes, and spinach brings a depth of earthy flavors that are both comforting and satisfying.
The use of fresh parsley and optional dried herbs elevates the freshness of the dish, ensuring that each bite is infused with a herby aroma that complements the natural richness of the pumpkin. The vegan cheese topping adds a layer of indulgence, melting into the filling to create a creamy contrast to the tender pumpkin flesh.
Not only is this recipe a celebration of plant-based goodness, but it’s also incredibly nourishing. It’s packed with vitamins, minerals, and fiber, thanks to the variety of vegetables within. The option to add grains or legumes can transform this dish into a powerhouse of nutrition, perfect for those seeking a wholesome yet hearty meal.
Moreover, this stuffed pumpkin is versatile and forgiving, allowing for personal touches or substitutions based on what’s available or preferred. It can easily accommodate different dietary needs or flavor preferences while maintaining its charm and deliciousness.
In essence, this plant-based stuffed pumpkin recipe is not just food; it’s a thoughtful expression of nature’s best, brought together in a dish that’s as nurturing as it is delightful. It’s a perfect choice for a special occasion, a festive gathering, or simply when you want to bring a touch of autumnal magic to the dinner table.
Pumpkin
Pumpkin, the quintessential symbol of fall, is not only a versatile ingredient in the kitchen but also a nutritional powerhouse. This vibrant orange gourd is much more than a Halloween decoration or a pie filling; it’s a rich source of vitamins, minerals, and antioxidants that can provide numerous health benefits.
6 health benefits of eating pumpkin
Rich in Vitamins and Minerals: Pumpkins are loaded with a wealth of nutrients. They are particularly high in vitamin A, which is important for healthy eyesight, skin health, and immune function. Pumpkins also provide a good amount of vitamin C, E, iron, and folate, which are essential for various bodily functions and overall health.
Weight Loss Ally: Pumpkin is high in fiber, which slows digestion and can help you feel fuller for longer. This makes it a great food for weight management. Plus, with its low calorie count, pumpkin can be a satisfying addition to meals without adding extra pounds.
Antioxidant-Rich: The bright orange color of pumpkin is a giveaway to its rich content of beta-carotene, an antioxidant that the body converts into vitamin A. Beta-carotene, along with other antioxidants found in pumpkin, can help protect your cells against damage by free radicals.
Heart Health: The fiber, potassium, and vitamin C content in pumpkin all support heart health. Consuming enough potassium is almost as important as decreasing sodium intake for treatment of hypertension (high blood pressure) and may reduce the risk of stroke, protection against loss of muscle mass, and preservation of bone mineral density.
Boosted Immunity: Pumpkin pulp and seeds are high in vitamin C and beta-carotene, which are both linked to strong immune systems. These nutrients can help stimulate the production of white blood cells, help wounds heal more rapidly, and help the body defend against various infections and harmful pathogens.
Improved Sleep: Pumpkin seeds are a good source of tryptophan, an amino acid that can help promote sleep. Tryptophan is converted into serotonin, a neurotransmitter that can improve your mood and help you relax and unwind before bedtime.
Plant-based stuffed pumpkin
If you love this recipe, let me know with a 5-star rating!
Ingredients
- 2 medium pumpkin
- 3 tbsp Olive oil
- 1 large onion
- 2/3 cloves garlic
- 1 cup mushrooms sliced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh parsley chopped
- 2 cups spinach fresh
- 2 tbsp tomato paste
- 1 tbsp dried thyme
- 1/2 cup vegan cheese shredded or crumbled
- Baking sheet
- Aluminum foil or baking paper
Instructions
- Preheat your oven to 375ยฐF (190ยฐC).
Prepare the Pumpkin
- Using a sharp knife, cut off the top of the pumpkin to create a 'lid'.Scoop out the seeds and strings from inside the pumpkin. If you wish, you can reserve the seeds for roasting later.Brush the inside and outside of the pumpkin and its 'lid' with olive oil. Season the inside with a bit of salt and pepper.Place the pumpkin and its lid on a baking sheet lined with aluminum foil or baking paper.
- Bake the pumpkin in the preheated oven for about 20-25 minutes, until it is just tender but not too soft, as it will be baked again with the filling.
Prepare the Filling
- While the pumpkin is baking, heat a splash of olive oil in a large pan over medium heat.Add the diced onion and sautรฉ until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.Add the sliced mushrooms and cook until they start to release their moisture and brown slightly.Toss in the cherry tomatoes and parsley, stirring until the tomatoes soften.Add the fresh spinach and cook until it wilts.
- Stir in the tomato paste and dried herbs if using, and simmer the mixture for another 5 minutes. Add a little water if necessary to keep the mixture moist.Season the filling with salt and pepper to taste. Remove from heat once everything is well combined and the flavors have melded.
- Once the pumpkin is slightly cooled and tender, fill it with the vegetable mixture.Sprinkle the top with vegan cheese.
- Place the lid back on the pumpkin and return it to the oven.Bake for an additional 15-20 minutes or until the pumpkin is soft and the cheese has melted.
- Carefully remove the pumpkin from the oven and let it cool for a few minutes.To serve, you can either place the whole pumpkin on a serving dish and allow guests to scoop out the filling along with some of the pumpkin flesh, or you can cut it into wedges.
Video
@inspirationhunters ๐๐This plant-based stuffed pumpkin recipe is a true harvest delight, showcasing the warmth and bounty of autumn flavors. Itโs a wonderful centerpiece dish that offers not only visual appeal but also a symphony of flavors and textures.๐ INGREDIENTS ๐2 medium pumpkin ๐3 tbsp Olive oil ๐1 large onion ๐2/3 cloves garlic ๐1 cup mushrooms sliced ๐1 cup cherry tomatoes halved ๐1/4 cup fresh parsley chopped ๐2 cups spinach fresh ๐2 tbsp tomato paste ๐1 tbsp dried thyme ๐1/2 cup vegan cheese shredded or crumbled ๐Baking sheet Aluminum foil or baking paper INSTRUCTIONS ย Preheat your oven to 375ยฐF (190ยฐC).โจPrepare the Pumpkin Using a sharp knife, cut off the top of the pumpkin to create a ‘lid’.Scoop out the seeds and strings from inside the pumpkin. If you wish, you can reserve the seeds for roasting later.Brush the inside and outside of the pumpkin and its ‘lid’ with olive oil. Season the inside with a bit of salt and pepper.Place the pumpkin and its lid on a baking sheet lined with aluminum foil or baking paper.โจBake the pumpkin in the preheated oven for about 20-25 minutes, until it is just tender but not too soft, as it will be baked again with the filling.โจPrepare the Filling While the pumpkin is baking, heat a splash of olive oil in a large pan over medium heat.Add the diced onion and sautรฉ until translucent, about 5 minutes.โจAdd the minced garlic and cook for another minute until fragrant.Add the sliced mushrooms and cook until they start to release their moisture and brown slightly.Toss in the cherry tomatoes and parsley, stirring until the tomatoes soften.Add the fresh spinach and cook until it wilts.โจStir in the tomato paste and dried herbs if using, and simmer the mixture for another 5 minutes. Add a little water if necessary to keep the mixture moist.Season the filling with salt and pepper to taste. Remove from heat once everything is well combined and the flavors have melded.โจOnce the pumpkin is slightly cooled and tender, fill it with the vegetable mixture.Sprinkle the top with vegan cheese.โจPlace the lid back on the pumpkin and return it to the oven.Bake for an additional 15-20 minutes or until the pumpkin is soft and the cheese has melted. Enjoy #pumpkin #stuffedpumpkin
โฌ Relaxing Japanese-style piano song inviting nostalgia – Akiko Akiyama
Notes
- You can enhance the filling by adding grains like quinoa or rice, or legumes like chickpeas or lentils for added protein.
- For a nutty flavor, sprinkle some nutritional yeast or vegan parmesan on top before baking.
- Serve with a side salad or crusty bread to complete the meal.
Nutrition
Vegan
Mexican salad
Sweet Potato & Lentil Buddha Bowl
Vegan
Hot Dogs
E-Books
Unleash the power of wholesome, plant-based recipes with meticulously crafted ebooks.