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Stuffed Pumpkin / Mushrooms, Leek and Pomegranate Seeds

October 26, 2017 By fannythefoodie 2 Comments

"<yoastmark

Hey there,

Anyone looking for a perfect autumn dinner recipe? How about this mushroom stuffed pumpkin with walnuts, kale and pomegrabate?

Delicious recipe for your autumn dinner paerty!

This tasty recipe makes the perfect dish to cook for guests or a dinner party which also makes it a perfect dish for the festive season that is coming up soon. It’s actually also super easy to prepare, which makes this an even greater recipe. Cause who doesn’t love a quick, easy and delicious recipe?

Anyways, let’s get cooking!

"<yoastmark

"<yoastmark

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Stuffed Pumpkin / mushrooms, leek and pomegranate seeds
 
Save Print
Prep time
30 mins
Cook time
60 mins
Total time
1 hour 30 mins
 
Author: Fanny Frey
Recipe type: dinner
Cuisine: plantbased
Serves: 1-2
Ingredients
  • 1 Onion
  • 1 Garlic
  • 150g Mushrooms finely chopped
  • ½ leek, finely chopped
  • 1 leaf of Kale, finely chopped
  • 1 tsp dried rosemary
  • 2 tbs ground hazelnuts
  • 1 tbs white balsamic vinegar
  • Additional ingredients:
  • 1 baby pumpkin, halved deseeded
  • 4 tbs Pomegranate seeds
  • Coconut oil
Instructions
  1. Preheat oven to 180°C. Brush your pumpkin halves with coconut oil and sprinkle it with salt, pepper and dried rosemary. Place on a baking sheet (cut-side up). Bake for 40-50 minutes or until softened.
  2. Heat up some coconut oil in a pan and sauté the onions and garlic until translucent. Add , leek, mushrooms, rosemary, ground hazelnuts and season with salt and pepper. Fry on medium for 7-10 minutes until the mushroom have browned and the leeks have softened. Lower the heat and add balsamic and kale, sautée for another 2 minutes or until the kale has wilted. Mix in ¾ of the pomegranate seeds.
  3. When your pumpkin is baked fill them with the filling and garnish with more pomegranate seeds and tahini. Serve along side a salad or with a grain of your choice. I imagine that black rice would go incredibly well with this. If there’s any leftover filling just eat it on the side.
3.5.3226

Bisous,

fanny the foodie

 

Filed Under: Recipes, Sides Tagged With: healthy recipe, kale, mushrooms, pumpkin, pumpkin recipe, stuffed pumpkin, swiss blogger, swiss food blog, swiss food blogger, thanksgiving recipe, vegan recipe, vegan recipe blog, vegan thanksgiving recipe, walnuts

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Reader Interactions

Comments

  1. Cassie Autumn Tran says

    Sunday October 29th, 2017 at 05:33 AM

    What a colorful filling for these beautiful pumpkins! I definitely want to try this for my Thanksgiving dinner. All my fellow vegan besties will love them!

    Reply
    • fannythefoodie says

      Monday October 30th, 2017 at 01:40 PM

      Yayyy! I hope they’ll enjoy:)

      Reply

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