Here is an easy delicious, satisfying Thanksgiving or Autumn meal for anyone following a vegan food plan.
This dish can be made in an RV Convection oven or a holiday celebration at home.
This recipe is Simple, Easy and Elegant!
Want more recipes like this? Check out my cookbook Small Kitchen Big Flavors!
https://smallkitchenbigflavors.blog/
Ingredients
1 sugar (pie) pumpkin
1 tbsp. olive oil
12 oz soy chorizo
1/2 cup dried cranberrries
1 tsp pumpkin spice
1/3 tsp cinnamon
1/3 tsp grated nutmeg
4 1/2 cups french bread or other vegan bread, cut 1/2″ diced ( I used 4 English style… English muffins)
1/3 cup vegan butter substitute, (Nature's Balance)
1/3 sweet onion, medium diced
3 celery ribs, de-thread, medium diced
salt and pepper to taste
Directions
- Preheat convection oven to 350 degrees F. (177 degrees C).
- Wash the outer skin on the pumpkin, pat dry. Cut off stem and 1″ of pumpkin just below the stem.
- Cut the remainder of the pumpkin in half.
- Lightly oil the inner portion of the pumpkin shell(s) with olive oil and season with pumpkin spice, cinnamon and grated nutmeg.
- Bake the pumpkin shell halves for 60 minnutes or until fork tender.
- Saute' diced onions, celery, soy chorizo, dried cranberries and butter in a medium skill for 5 minutes over MEDIUM heat. Take off heat.
- Place diced bread in a large bowl. Add the saute' ingredients, stir to combine.
- Spoon stuffing into the baked sugar pumpkins and return to the oven in a baking pan to finish cooking 20 – 25 minutes.
- Garnish with seedless pumpkin seeds or diced pecans and a fresh sage leaf.
- Serve as a main entrée or side dish.
- Cover and refrigerate leftovers. Enjoy the leftovers over the next 2-3 days or freeze in zip top bags for up to 3 months.
NOTE: You could substitute portobello mushrooms for the pumpkin as a cooking vessel for the stuffing. Leftovers can be diced and added to some sauteed cottage potatoes for breakfast.
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