Ingredients
Scale
- 4 baby sugar pumpkins
- 1/2 cup wild rice
- 2 tbsp extra virgin olive oil, divided
- 16oz baby bella mushrooms, sliced
- 1-8oz pack vegan seitan chorizo (here we used Upton's Naturals)
- 2 tsp dry thyme
- 4 large sage leaves, chopped
- 1/4 to 1/2 tsp salt ( to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 cup frozen cranberries
- 3 rainbow carrots, sliced (you can also use regular carrots)
- 2 cups diced acorn squash
- 1/2 tsp salt (r to taste)
- 1/4 tsp pepper (or to taste)
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350F
- Cut out the tops of the pumpkins (do not discard) and empty the inside. Place pumpkins on a baking sheet and bake for 45 minutes. Keep the oven on and set aside
- In the meantime, cook rice in salted water according to instructions on the package (make sure to drain well after it cooks)
- While the rice and pumpkins cook, prepare the stuffing
- Heat 1 tablespoon of olive oil in a large skillet. Add sliced mushroom and cook over medium-high heat for 5 minutes, stirring often
- Add chorizo, thyme, sage, salt and pepper and continue cooking for 4-5 minutes, stirring often. Add frozen cranberries and cook for an additional 3 minutes. Transfer to a large bowl and set aside
- Heat 1 tablespoon of olive oil on the same skillet. Add sliced carrots, acorn squash, salt and pepper and cook over medium hear for 10-12 minutes, until the carrots and squash start to soften
- Mix cooked rice and carrot/squash mixture with the seitan and chorizo. Add lemon zest (if using) and toss well so all the ingredients are well combined
- Fill the cooked pumpkins and bake at 350F for 25 minutes
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins
- Category: Entree
- Cuisine: Kosher / Vegan