Recipe: Stuffed Heirloom Pumpkin
Author: Bhavani
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
- Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin.
- 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).
- Meanwhile, saut? onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil.
- Add garlic and ginger. Cook for 10 minutes on low.
- Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want.
- Add mirin, tamari and frozen peas.
- Add seitan and cook for 20 more minutes.
- Add nutritional yeast.
- 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.
- Remove cinnamon stick and serve right out of the pumpkin.
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