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stuffed pumpkin with vegan vegetable quinoa – Baked Hokkaido pumpkin with vegetable quinoa make a delicious main course for the summer. This recipe is a great option if you’re on a vegan, vegetarian, and gluten-free diet. Plus, it’s easy enough to make even on a lazy weekday after work.
This recipe looks like a lot of work, but that belies the amount and difficulty too. For example, the quinoa and vegetable mix is prepared while the squash is roasting in the oven. Then all you have to do is fill the pumpkin and enjoy. If you want. you can put the pumpkin and its filling back in the oven and roast the quinoa and give it a crust.
I would say the filling steals the show from the squash in this recipe. I made them with cranberry quinoa and lots of veggies, topped with a creamy cashew topping. Chopped cilantro and roasted pumpkin seeds (for that extra crunch) create an irresistible flavor.
Serving suggestions for the stuffed pumpkin with vegan vegetable quinoa
Serve the stuffed pumpkin with vegan vegetable quinoa on fresh rocket or lettuce. Our fruity summer salad with mango and avocado would also be a perfect complement to this stuffed pumpkin. It features fresh mango that pairs beautifully with the cranberries in the squash and a few ingredients like creamy avocados and mozzarella pearls.
If you like our stuffed pumpkin with quinoa, you may also be interested in these recipes:
- Tex Mex filled rondini with soy slices
- vegan Rondini pumpkin with lentil bolognese
- Basil squash over coconut quinoa
- ayurvedic ginger basil lemonade
- Ayurvedic pickle curry
Variation with mini pumpkins
Substitute mini squash for the savory mushroom, vegetable and quinoa filling – so easy to make, delicious, sweet and savory. These adorable little stuffed pumpkins will be a hit on the buffet at your next fall event!
stuffed pumpkin with vegan vegetable quinoa
- Preheat your oven to 200°C.
- Wash the squash, remove the stalk and blossom. Then cut crosswise into 3 equally sized parts, so that a ring is formed from the middle part and a "lid" or "bottom". remove cores.
- Place the squash, cut side up, on a baking sheet lined with parchment paper. Brush pumpkin with sesame oil. Season with salt and pepper. Bake in the oven for about 30-35 minutes or until the squash is tender.
Preparations while the pumpkin is roasting:
- Cook the quinoa according to package directions.
- Clean and quarter the mushrooms.
- Halve the cherry tomatoes.
- Wash the celeriac, remove the threads and cut into small cubes.
- Peel and finely dice the red onion and garlic.
- Halve the peppers (or chili if you like it spicier), deseed and cut into fine strips.
- Chop the sage and pull the thyme off the stems.
- In a skillet over medium-high heat, sauté the celery in vegetable oil until tender. Then add the onion and sauté until translucent. Toast the cumin and turmeric for about 30 seconds, then add the garlic, cranberry, hot pepper, and mushrooms. Once everything is done cooking and starting to caramelize, add the tomatoes and cooked quinoa and season with sage, thyme, salt and pepper.
- When the squash is tender, remove it from the oven and place it on a plate.
- Stuff the vegetable quinoa into each squash.
- Serve immediately, garnished with a sprig of fresh thyme and sage.
- We also served a vegan cashew cream from our filled Rondini .