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Vegan and Gluten Free Main Thanksgiving dish - Wild Rice and Chorizo Stuffed Baby Pumpkin

Vegan Wild Rice and Chorizo Stuffed Baby Pumpkin

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5 from 2 reviews


  • 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)


  1. Preheat oven to 350F
  2. 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
  3. In the meantime, cook rice in salted water according to instructions on the package (make sure to drain well after it cooks)
  4. While the rice and pumpkins cook, prepare the stuffing
  5. Heat 1 tablespoon of olive oil in a large skillet. Add sliced mushroom and cook over medium-high heat for 5 minutes, stirring often
  6. 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
  7. 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
  8. 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
  9. 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

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