Recipe of the Month

Vegan Stuffed Pumpkin

It’s that time of year again when Autumn begins to fade into Winter and with the cool weather comes the need for comfort in our cooking. Using fresh seasonal produce, this Stuffed Pumpkin dish is warming, hearty and wholesome. Easily interchange ingredients to suit your needs and have some fun in preparing and presenting this dish to friends and family.

INGREDIENTS

  • 1 small to medium-sized pumpkin (about 12cm wide and 1kg in weight)
  • ⅓ cup uncooked short or long grain brown rice
  • ¾ cup pecans
  • 2 tbsp olive oil (plus a little more to brush the pumpkin)
  • ½ stick celery, finely diced (about ⅔ cup)
  • 1 small onion, finely diced (about ⅔ cup)
  • 3 large cloves garlic, crushed
  • ½ tbsp dried rosemary, finely ground
  • 1 tbsp dried sage, finely ground
  • ½ cup dried cranberries
  • ½ tsp onion powder
  • 2 tbsp water
  • Sea salt to taste
  • ½ tsp black pepper

You can find all of the ingredients to make this delicious Autumn inspired dish in our Fresh Food Market on Level 3!

First things first, a visit to MarketPlace Fresh for in-season veggies, herbs and that all important pumpkin. Don’t feel limited in your choice, as any shape or size can work. You could use Butternut, Kent or even multiple small-sized pumpkins, to spread the filling between and serve up individually!

Make a stop to stock-up on short or long grain brown rice from India at Home and then finish off your trip with a visit to The Dandenong Grocery Market. It’s here you will find fun things to add to your filling! Pecans are preferred but anything to add some crunch can work. For a nut-free option, you’re welcome to use pumpkin or sunflower seeds instead. This will change the flavour slightly but it will still be delicious! Likewise, if cranberries aren’t your thing, feel free to use raisins, apricots or even dates.

DIRECTIONS

  1. Cut the lid off your pumpkin and scoop out the insides, leaving a large hollow cavity. Set aside.
  2. Cook the rice as per package instructions. When cooked, drain and set aside.
  3. While the rice is cooking, place the pecans in a skillet and toast them on the stovetop on a medium-low heat for about 10 minutes.
  4. Place in a blender or food processor and blend for 6-8 seconds, until pecans are broken into small pieces. Set aside.
  5. In a medium saucepan or skillet, add 1 tbsp of oil, plus the celery and onion, and sauté the mixture on a medium heat for 6-8 minutes, stirring frequently (or until onion is translucent).
  6. Add the garlic and sauté for a further 2 minutes.
  7. When the rice is cooked add it, along with the rosemary, sage, cranberries, pecans, onion powder, remaining oil, water, salt and black pepper to the pan. Gently cook the mixture for a further 10 minutes (stirring frequently). It should be fairly crumbly by this point. Adjust the seasoning if needed and remove from the heat.
  8. Preheat the oven to 200°C.
  9. Brush the inside and outside of the pumpkin with olive oil, and season the inside well with salt and pepper.
  10. Spoon the filling mixture into the pumpkin – packing it fairly tightly – and place the lid on top.
  11. Wrap the pumpkin completely in a layer of aluminium foil and place on a baking tray. Bake in the oven for 1 hour.
  12. Remove the foil and bake the pumpkin, uncovered, for a further 10 minutes. The pumpkin is ready when you can easily push a knife into the skin.
  13. Remove from the oven and serve, cut into four wedges with your favourite seasonal greens, salad or mashed potatoes.

Recipe and images sourced and adapted from: https://vancouverwithlove.com/mains/stuffed-pumpkin-vegan-gluten-free/

Market Place

Market Place is located within our Level 3 Fresh Food Market.

With a wide array of the freshest locally sourced produce, you are sure to find your favourite fruit and vegetables and discover many more!

Be sure to check out The Market Place Halal Butcher inside the store on your next visit.