Best Vegan Stuffed Pumpkins Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 5 minutes
Servings:
4 Servings
Ingredients
  • 4 small sugar pumpkins
  • 1 ½ teaspoons salt, divided
  • 3 tablespoons olive oil, divided
  • ¼ teaspoon pepper
  • ½ onion, diced
  • 3 garlic cloves, minced
  • 2 cups chopped mushrooms
  • 2 cups cooked rice
  • 1 (15-ounce) can chickpeas
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ¼ cup vegetable broth
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • ¼ cup chopped Italian parsley + more for garnish
  • ½ cup pomegranate arils
Directions
  1. Preheat the oven to 375 F.
  2. Prepare a baking sheet with parchment paper.
  3. Cut off the top ⅓ of the pumpkins.
  4. Scoop out the insides of both pieces of each pumpkin and discard the seeds or save to roast.
  5. Place the pumpkins on a baking sheet, brush the insides with 2 tablespoons of the oil, add ½ teaspoon salt and the pepper, and roast for 30-40 minutes or until tender but still holding their shape.
  6. Add the remaining oil to a skillet and bring the heat to medium-high.
  7. Add the onions and garlic and cook for 8 minutes.
  8. Add the mushrooms and cook for 5 more minutes.
  9. Add the remaining salt, rice, chickpeas, cumin, smoked paprika, cinnamon, and broth. Cook for 10 minutes on medium-low heat.
  10. Now add the cranberries, pecans, and ¼ cup parsley, and simmer until ready to use.
  11. When the pumpkins are done, stuff them with the rice mixture and return them to the oven for 10 minutes.
  12. Top with the pomegranates and extra parsley and serve.