Vegan Stuffed Pumpkin for Christmas

I thought that it might be a nice idea to make this year's Christmas dinner healthy and vegan. Everyone deserves a peaceful, loving Christmas, not just people. And!... to make it same delicious, spicy, juicy and Christmassy I added a lot of yummy dried fruit and nuts.

Pumpkin Stuffed with Mixed Rice, Dried Fruit and Nuts. Recipe

Cooking time: 45 minutes

Serves: 2 people


1 small pumpkin for 2 people

100g (3.53oz) mixed rice

10 dried apricots and prunes

1/2 French leek

10 green beans

1 garlic clove (without a sprout)

a pinch of pine nuts

some salt

Making the stuffed pumpkin:

1. Start with a pumpkin. Cut it in halves and take out the seeds. Drizzle with some olive oil and place on the baking paper. Preheat the oven 190C/374F.

2. Cook the rice in a pot. Cover mixed rice (or any other rice that you like) with water. Add some chopped French leek, pre-cut green beans, and garlic... and boil the rice the usual way. Halfway add some chopped dried apricots, prunes, Brazilian nuts and pine nuts.

3. At the same time, add the pumpkin halves into an oven and let them roast for 15-20 minutes, while the rice is finishing to cook.

4. Once the rice is cooked, take the pumpkins out of an oven and carefully stuff them with rice substance. Put them back into the oven for another 15 minutes.

If your pumpkins are too big and thick you might want to keep them in an oven a bit longer. Do not worry about the rice. You can just mix it a bit before serving if it gets slightly crusty on the outside.

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