Vegan Stuffed Pumpkin Recipe

Find the Revisited version here!

  

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Alright, so I'm not a superb cook or anything of the sort, but I've been experimenting! Yesterday I baked a pumpkin stuffed with rice and veggies. It was tasty, but a little under-seasoned. Anyone have any tips for using herbs and spices?

Vegan Stuffed Pumpkin

1 cup (uncooked) brown rice

2 1/2 cups veg-stock (or water with veg-stock seasoning)

1 medium sized carrot, thinly chopped

1/2 of a red and green bell pepper

5 or so mushrooms

1 can black beans

1 can corn

Preheat oven to 350. Bring rice and vegetable stock, or water, to a boil. Turn heat down and simmer for about 40 minutes. While the rice is cooking, clean pumpkin, and cut the top off like a lid. Scoop out all the goopy insides - save the seeds so you can roast them later! Pop the pumpkin in the oven for 20-30 minutes, you want the fleshy bits to only slightly soften.

Chop up all the veggies, and fry them in whatever seasonings you like. Add the corn and beans to the pan when the veggies are tender, and turn off the heat. When the rice is tender, mix it in with the veggie concoction, and scoop into the pumpkin. Bake again for another 30-40 minutes until the pumpkin is super tender and a luscious, golden orange.

To serve, scoop out some stuffing, then scoop some pumpkin pulp from the sides. Voila!