Herb Stuffed Pumpkin
Pumpkin is a versatile vegetable for a vegan, providing a creamy base for dairy free cheese sauce, a hearty addition to pump up a grain salad, or as the main ingredient in a party pleasing main. This recipe is a lovely one for a dinner party, and can be made as outlined below, or in mini-portions to please a crowd. You can stuff it with anything you like, top with vegan cheese or be bold by making it with sweet potato instead!
- 1 small butternut pumpkin, halved, with seeds reserved
- 1 red onion, diced
- 2 cloves garlic, minced
- Half a red capsicum, diced
- 1 broccollini, chopped
- 2 sprigs lemon thyme, stems removed
- 1 sprig rosemary, stem removed
- 1/2 bunch fresh parsley, roughly chopped
- 1 tbs smoked paprika
- 1/2 tsp ground cumin
- 3 tbs falafel mix (the dry falafel mixture found in supermarkets that just needs water)
- 1/4 cup antipasto mix (olives, sundried tomatoes, eggplant etc.)
- 3 tbs nutritional yeast
- Salt and pepper, to taste
- Preheat oven to approximately 190 degrees Celsius and line a baking tray with baking paper.
- Lightly spray pumpkin with olive oil and place face down into prepared tray.
- Bake for approximately 1 hour, or until the flesh is soft.
- Scoop out the flesh leaving just enough to provide a base.
- Place 3/4 of the flesh into a bowl and set aside the remaining 1/4.
- Meanwhile, place all remaining ingredients except for the pumpkin seeds into a bowl. Add pumpkin flesh and mash until all the ingredients are well combined.
- Scoop mixture into prepared pumpkin skins, place back onto prepared tray and place in the oven.
- Cook pumpkin for 30 minutes.
- During the last 15 minutes of cooking, place pumpkin seeds onto the tray next to the stuffed pumpkins and bake until firm to the touch and starting to brown.
- Serve stuffed pumpkin topped with extra seasoning and nutritional yeast, sesame seeds (optional) and pumpkin seeds. Drizzle with olive oil and serve with salad, if desired.