Vegan Thanksgiving Stuffed Pumpkin

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.