Vegan stuffed mini pumpkins recipe

Pumpkins aren't just good for brightening up your fall centerpiece! This recipe for vegan stuffed mini pumpkins is filled with wholesome vegetables and comforting autumn flavors.

Pumpkin, a true antioxidant bomb

Unfortunately rather popular as a Halloween decoration, the pumpkin has a very interesting nutritional profile and deserves much more than ending up in the trash when the party's over. Did you know that the distinct orange color of pumpkin is because of its beta-carotene content, an antioxidant benefitting immune health? Also present on the pumpkin's antioxidant list are vitamin A, vitamin E, lutein and zeaxanthin.

During fall, make room for pumpkin on your menu and this recipe is a great starting point!

Makes 8 portions | Pre time : 30 minutes | Cook time : 60 minutes 

Ingredients to make the vegan stuffed mini pumpkins recipe

• 4 mini pumpkins
• 300 g brussels sprouts, thinly sliced
• 2 tbsp Earth Balance original spread
• 1 medium onion, chopped
• 2 medium carrots, thinly sliced
• 2 medium celery sticks, sliced
• 225 g portobello mushrooms, sliced
• 1/2 pkg Gardein Beefless ground
• 1 cup cooked wild rice
• 1/2 cup dried raisins
• 2 tsp salt
• 2 tsp ground black pepper
• 1-1/2 tsp fresh sage leaves
• 1 tsp fresh thyme
• 1 tsp fresh rosemary

Instructions to make the vegan stuffed mini pumpkins recipe

Preheat oven to 400°F. Cut tops off mini pumpkins and remove seeds. Place mini pumpkins on a large baking sheet with tops on and bake for 40 minutes. 

Once cooked, reserve while preparing stuffing.

Melt Earth Balance spread in a large skillet over medium heat. Add in onion, carrots and celery and cook until tender, about 10 minutes, stirring occasionally.

Add mushrooms, Brussels sprouts, meatless ground, rice, apricots and seasonings to the skillet. Cover and cook for 10 minutes; stirring occasionally.

Divide stuffing evenly between each pumpkin. Replace tops onto pumpkins and bake for 10 minutes. Remove from oven, cut each stuffed pumpkin in half, and serve.

Bon appétit!

Recipe by Ready Set Eat