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Recipe: Stuffed Heirloom Pumpkin

stuffed pumpkin

Recipe: Stuffed Heirloom Pumpkin
Author: 
Recipe type: vegan
Cuisine: American
 
Ingredients
  • 1 Large Round Organic Pumpkin
  • 1 ? lbs seitan, homemade or store bought (white wave or Ray?s brands are good), cut into chunks
  • 1 onion, chopped
  • 4 carrots, cut into wedges
  • 1 pound mushrooms, sliced (can use shitake, portabella etc.)
  • 2 yellow squash
  • 1 butternut squash
  • 1 sweet potato, cut into chunks
  • 2 red or yellow peppers
  • 1 head broccoli, cut up
  • 4 parsnips
  • ? small napa cabbage
  • 2 baby bok choy
  • ? cup tamari
  • 4 cloves garlic
  • 2? piece of ginger, grated
  • 2 Tbs. aji mirin (sweet rice wine)
  • 1 package frozen peas
  • 1 lbs potatoes, cut into chunks
  • ¼ nutritional yeast
  • 1 cinnamon stick
Instructions
  1. Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin.
  2. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300?degree oven until soft (1 ? hour-2 hours).
  3. Meanwhile, saut? onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil.
  4. Add garlic and ginger. Cook for 10 minutes on low.
  5. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want.
  6. Add mirin, tamari and frozen peas.
  7. Add seitan and cook for 20 more minutes.
  8. Add nutritional yeast.
  9. When pumpkin is soft, fill the pumpkin with the vegetable stew, add cinnamon stick and return to oven for 30 minutes, to allow flavors to meld together.
  10. Remove cinnamon stick and serve right out of the pumpkin.

Watch Step by Step Instructions by clicking this video link

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