Friday, October 19, 2012

Vegan Stuffed Pumpkin Recipe

Since I have been overwhelmed by the photo of my stuffed pumpkin on Instagram and FB, I will post the recipe! I think it's hilarious that I posted about both my new book being available in paperback and a stuffed pumpkin, and the stuffed pumpkin received more comments!


1 sugar pumpkin - top cut off, guts removed (save seeds to roast! See below!)
1/3 cup minced white onion
1 cup sliced portabello mushrooms
To taste--fresh Thyme, Sage, Rosemary
2-3 Large Italian Sausage Links (I use Trader Joe's meatless variety. Meat-a-tarians do your thing here!)- sliced into quartered pieces
1/4 cup dried cranberries (I had orange flavored ones and they rocked!)
1/4 cup raisins
1/2 can of white northern beans (garbanzo are fun!)
1 1/2 cups cooked brown rice (Can't beat Trader Joe's frozen, organic brown rice! Ready in 3 min in the microwave! I weep for those who do not have access to Trader Joe's...)


Steam the pumpkin in advance!
This will cut your cooking time in half! 

  1. Take a large pot (large enough so that you can put a lid on the pot with the pumpkin in it) and fill it with water so that when the pumpkin is in the pot the water comes up about four inches around the submerged pumpkin.

    Bring the water to a boil then place the pumpkin upside down in the pot. Put the pumpkin cap in the pot too and cover them both with the lid. NOTE: if the lid does not fit, make a tinfoil tent.

    Steam the pumpkin for 15 min and move on to step 2 while that orange beauty steams away...
  2. Heat your oven to 350 degrees.
  3. In a pan (I prefer cast iron, but you do your thing), heat some olive oil and throw in the mushrooms and onions. Cook until the onions are clear and the mushrooms look cooked and shrunk. Add the fresh herbs here as well.
  4. Add all the other ingredients and stir it up! Here is where you can add any of the following seasonings: Cumin, Sea Salt, Fresh Ground Pepper. Taste it, smell it, you'll know if it's right. Just add seasonings slowly until you're taste buds (and nose!) are happy!
  5. That pumpkin will be ready and HOT! Use tongs to pull it out and place it on a plate or cutting board or something! Dump out most of the water...leave about an inch in there. Place the pumpkin back in the pot-- right side up, please! Now stuff that thing! Use all the ingredients and put the cap back on his head. Make a tinfoil tent this time and place it over the top, loosely. This lets the steam out.
  6. Cook for 30 min.
  7. When it's done, taste it again. Season if need be. When you serve it, scoop out a helping of the stuffing, then scrape the insides of the pumpkin into itself to get all the yummy goodness of the pumpkin flesh (that sounds so zombie creepy!)
  8. Eat and enjoy! Let me know how it came out!
Pumpkin Seeds!
  1. That oven should still be toasty. Turn it down to 300 degrees
  2. Line a baking sheet with tinfoil.
  3. In a bowl, mix the seeds (remove the stringy goop--although a little bit adds flavor!) with cinnamon, sea salt, and olive oil. 
  4. Spread them on the tray.
  5. Bake for 30 minutes while you're eating dinner!