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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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Stuffed Thanksgiving Pumpkins
From: Yolanda

A few weeks ago, someone was asking for a recipe for baby pumpkins.
I found this one:

  • 8 pumpkins, baby
  • 1/3 c vegetable stock or water
  • 1/2 c onion; finely chopped
  • 2 lg garlic cloves; minced
  • 1/2 ts sage leaves, dried
  • 1/2 ts thyme
  • 1 c bread crumbs, whole wheat
  • 1/4 c pine nuts; toasted (opt)
  • 1/3 c celery; finely chopped
  • 1/4 c apricots, dried; chopped
  • 1/2 c nutritional yeast flakes; grated
  • 1 soy sauce, low sodium; to taste
Preheat oven to 350 degres. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds.
Bake pumpkins for 15 minutes.

In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned.
Add garlic, sage, thyme, and bread crumbs.
Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
Lightly fill pumpkins with stuffing.
(Any remaining stuffing may be baked separately in a lightly oiled baking dish.)

Bake for 15 minutes, or until stuffing is lightly browned and heated through.
Be careful not to overbake the pumpkins, because they will split.
Serves 8.