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Recipes Around the World International Vegetarian Union
Vegan Holiday Recipes
Contributed by Vegetarians and Vegans from around the world
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Michael's Stuffed Pumpkin
From: samantha

I have been a vegan for nearly a year now and my fiance and I experiment a lot with recipes.
Pumpkins are only available for a very short time in England as very few people eat them, they only cut faces in them for Halloween.
We have come up with a really nice recipe for stuffed pumpkin, it is for a pumpkin a bit smaller than the size of a soccer ball.

  • 1 Pumpkin
  • 1 carrot
  • 1 parsnip
  • 2 medium potatoes
  • a head of broccoli
  • 1 onion
  • 2oz green split peas (soaked overnight and washed)
  • 2oz butterbeans (soaked overnight and cooked)
  • 4oz bulgar wheat (dry roasted)
  • 1 pint water
  • 1 tsp dried rosemary
  • 2 tsp vegan boullion powder
Cut the pumpkin in half and remove the seeds.
Put all of the ingredients for the stuffing (other than the bulgar wheat) into a large pan.
Bring to the boil and simmer for 40 mins with a lid on.
Mix the bulgar wheat around in the pan until it has soaked up the liquid.
Stick it in the pumpkin and cover the pumpkin with foil on a baking tray.
Cook for about 2 hours in a preheated oven at 200C, Gas mark 6.