Vegan Stuffed Pumpkin Recipe for Easy Fall Dinner Ideas

There’s something truly magical about a perfectly roasted pumpkin, especially when it’s stuffed with a medley of savory, wholesome ingredients. This vegan stuffed pumpkin recipe is a celebration of autumn’s best flavors, combining hearty grains, fresh vegetables, and aromatic herbs all baked to tender perfection inside a sweet, tender pumpkin shell.

Whether you’re preparing for a cozy family dinner or impressing guests at a festive gathering, this dish offers both eye-catching presentation and satisfying taste.

Not only is this recipe completely plant-based, but it’s also packed with nutrients and flavor, making it a fantastic option for vegans and non-vegans alike. The stuffing can be prepared in advance, and the pumpkin doubles as a natural serving bowl, reducing cleanup time.

Plus, you’ll get to enjoy that subtle sweetness of pumpkin mingling with the spices and herbs in every bite. Ready to dive into this comforting and nutritious meal?

Let’s get started!

Why You’ll Love This Recipe

This vegan stuffed pumpkin recipe is a crowd-pleaser for many reasons. First, it’s nutrient-dense and loaded with fiber, vitamins, and minerals from the pumpkin and filling ingredients.

The combination of quinoa, mushrooms, cranberries, and nuts creates a delightful texture that’s both hearty and satisfying.

The recipe is highly versatile, allowing you to swap ingredients based on what you have on hand or your taste preferences. It’s also gluten-free if you use gluten-free grains, making it accessible to many dietary needs.

The presentation is stunning — imagine serving a glowing, golden pumpkin filled with colorful stuffing right at your table!

Lastly, this recipe is perfect for the fall and winter seasons, bringing warmth and comfort with every bite. It’s an ideal centerpiece for holiday meals or weekend dinners that feel special without requiring hours in the kitchen.

Ingredients

• 1 medium sugar pumpkin (about 3-4 pounds)
• 1 cup quinoa (rinsed)
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, diced (cremini or button)
• 1 celery stalk, diced
• 1 carrot, diced
• 1/2 cup dried cranberries
• 1/3 cup walnuts, chopped
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Equipment

• Large baking dish
• Medium saucepan with lid
• Skillet or frying pan
• Mixing bowl
• Sharp knife
• Spoon or ice cream scoop (for hollowing pumpkin)
• Cutting board
• Aluminum foil (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Wash the pumpkin thoroughly. Using a sharp knife, carefully cut off the top to create a lid. Scoop out seeds and stringy pulp with a spoon, leaving the shell intact.
2. Prepare the quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and fluff with a fork.
3. Cook the vegetables: Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté for 3-4 minutes until translucent. Add diced mushrooms, celery, and carrot. Cook for another 5-7 minutes until vegetables soften and mushrooms release their moisture.
4. Combine stuffing ingredients: In a mixing bowl, stir together cooked quinoa, sautéed vegetables, dried cranberries, chopped walnuts, fresh thyme, sage, cinnamon, salt, and pepper. Adjust seasoning to taste.
5. Fill the pumpkin: Spoon the stuffing mixture into the hollowed pumpkin, pressing gently to pack it well but not too tightly. Replace the pumpkin lid.
6. Bake the stuffed pumpkin: Place the stuffed pumpkin in a large baking dish. Cover the lid loosely with aluminum foil to prevent burning. Bake in the preheated oven for 60-75 minutes, or until the pumpkin flesh is tender when pierced with a fork.
7. Serve and garnish: Remove from oven, let cool slightly. Garnish with fresh parsley if desired. Slice into wedges or serve spoonfuls of the stuffing alongside scoops of roasted pumpkin flesh.

Tips & Variations

Tip: To save time, prepare the stuffing a day ahead and refrigerate. Stuff and bake the pumpkin just before serving for a stress-free meal.

You can experiment with different grains like farro, brown rice, or millet if quinoa isn’t your favorite. For extra protein, add cooked lentils or crumbled tofu to the stuffing mixture.

If you prefer a spicier version, incorporate a pinch of cayenne pepper or smoked paprika. For a nut-free option, substitute walnuts with roasted pumpkin seeds or omit them entirely.

Try adding chopped kale or spinach to the sautéed vegetables for more greens. This recipe pairs wonderfully with a drizzle of vegan bechamel sauce to add creamy richness.

Nutrition Facts

Serving Suggestions

This vegan stuffed pumpkin makes a complete meal on its own, but you can elevate your dinner experience by pairing it with complementary sides. A crisp green salad with a tangy vinaigrette balances the richness of the stuffing perfectly.

For an extra cozy meal, serve alongside a bowl of low calorie vegetable soup or a warm loaf from a vegan bread machine recipe. Roasted Brussels sprouts or steamed green beans also add a delightful crunch and freshness.

Conclusion

This vegan stuffed pumpkin recipe is a wonderful way to celebrate seasonal produce while enjoying a nutritious, flavorful meal. Its beautiful presentation makes it suitable for special occasions, yet the ease of preparation means it’s accessible for weeknight dinners too.

The blend of grains, nuts, dried fruit, and aromatic herbs creates a harmonious balance of textures and flavors that will satisfy everyone at the table.

By embracing plant-based eating with recipes like this, you can enjoy comforting dishes that are both wholesome and delicious. Don’t forget to explore other creative vegan recipes on the site, such as the Peruvian Vegetable Recipes for Flavorful Healthy Meals or the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert inspiration.

Enjoy making and sharing this vegan stuffed pumpkin with your loved ones—it’s sure to become a favorite in your seasonal recipe collection!

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