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Baked Pumpkin with TVP, Vegetable and Peach Filling
From: Adam Wetstein

A doctored Argentinian farmer's dish that should blend in well with our own fall vegetables.

Serves 6

  • A 10-12 lb (5 kg) pumpkin, or other large winter squash
  • 1/2 cup (125 mL) butter, softened
  • 2 tbsp (30 mL) olive oil
  • 2 lbs (1 kg) TVP, cut into 1-inch (2.5 cm) cubes
  • 1 cup (250 mL) coarsely chopped onions
  • 1/2 cup coarsely (125 mL) chopped green peppers
  • 1/2 tsp (2.5 mL) chopped garlic
  • 4 cups (960 mL stock
  • 1/2 cup (125 mL) Sherry
  • 3 medium tomatoes, peeled, seeded and coarsely chopped
    or substitute 1 cup (120 mL) chopped, drained, canned Italian plum tomatoes
  • 1/2 tsp (2.5 mL) dried oregano
  • 1 bay leaf
  • 1 tsp (5 mL) salt
  • Cayenne pepper to taste
  • Freshly ground pepper
  • 1 lb (550 g) sweet potatoes, peeled and cut into 1/2 inch (12 mm) cubes
    (about 3 cups or 720 mL)
  • 1 lb (450 g) white potatoes, peeled and cut into 1/2 inch (12 mm) cubes
    (about 3 cups or 720 mL)
  • 1 lb (450 g) zucchini, scrubbed but not peeled, and cut into 1/4 inch (6 mm) slices
    (about 2 cups or 480 mL)
  • 3 ears corn, shucked and cut into rounds 1 inch (2.5 cm) wide
  • 4 fresh peaches, peeled, pitted and diced
Preheat the oven to 375 F (190 C).
Scrub the outside of the pumpkin under cold running water with a stiff brush.
With a large, sharp knife, cut down into the top of the pumpkin to create a lid 6 or 7 inches (15 or 17 cm) in diameter.
Leave the stem intact as a handle.
Lift out the lid and, with a large metal spoon, scrape the seeds and stringy fibers from the lid and from the pumpkin shell.
Brush the inside of the pumpkin with the soft butter.

Place the pumpkin in a large shallow roasting pan and bake in the oven for 45 minutes, or until tender but somewhat resistant when pierced with the tip of a small, sharp knife.
The pumpkin shell should remain firm enough to hold the filling without danger of collapsing.
Meanwhile, heat the oil over moderate heat in a heavy 6-8 quart (5.5- 7 litre) casserole until a light haze forms above it.
Add the cubes of TVP and brown them on all sides, turning them frequently with a large spoon.
Then with a slotted spoon, transfer the meat to a platter.

To the oil, remaining in the pan, add a 1tsp oil, add the onions, green pepper and garlic, and cook over moderate heat, stirring constantly, for about 5 minutes, or until the vegetables are soft but not brown.
Pour in the stock and Sherry and bring to a boil over high heat.
Scrape in any brown bits clinging to the bottom and sides of the pan.
Return the TVP and any of its accumulated juices to the pan and stir in the tomatoes, oregano, bay leaf, salt and a few grindings of black pepper.
Cover the pan, reduce the heat to low, and simmer undisturbed for 15 minutes.
Then add the sweet potatoes and white potatoes, cover the pan and cook for 15 minutes; add the zucchini slices, cover the pan again and cook for 10 minutes.
Finally add the corn rounds and peaches and cook, still covered, for 5 minutes longer.

Pour the entire contents of the pan carefully into the baked pumpkin, cover the pumpkin with its lid again, and bake for another 15 minutes in a 375 F (190 C) oven.
To serve, place the pumpkin on a large serving platter and, at the table, ladle the "veggie carbonada" from the pumpkin onto heated, individual serving plates.