Vegan stuffed pumpkin
This stuffed pumpkin recipe is the perfect main for vegan and vegetarian diets. Ideal for a party with friends as well, as it will surely be a talking point at the dinner table.
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Serves: | 4 |
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Ingredients: | 10 |
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Serving size: | 450g |
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Total calories: | 394 |
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Protein: | 13.44g |
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Fat: | 14.96g |
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Carbohydrates: | 56.03g |
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Fibre: | 11.9g |
Ingredients
- 1 medium-sized pumpkin
- 2 garlic cloves, crushed
- 1 medium onion, diced
- 1 cup brown rice, cooked
- 1 can black beans
- 4 tbsp extra virgin olive oil
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- 1 pinch nutmeg
- Salt and pepper to taste
Method
- Preheat oven to 180 C.
- Cut the top off pumpkin and scoop out the seeds. Place on a baking tray, rub it inside and out with 2 tablespoons of oil and season with salt.
- Roast for 45 minutes or until tender, with the lid on the side.
- Sauté onion and garlic in the remaining oil. Take off the heat and mix in the rice, the beans, the herbs and spices. Season with salt and pepper and set aside.
- Remove pumpkin from the oven and allow to cool slightly. Scrape out the cooked pumpkin flesh from shell, taking care not to damage the shell.
- Mix the pumpkin flesh with all other ingredients and spoon back into the cooked pumpkin.
- Return to the oven for another 10 minutes.
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