Vegan Tofu & Rice Stuffed Pumpkin

This is such a healthy dish, it can be served on it's own or part of a larger meal. If you are cooking the pumpkin for a vegetarian you can use honey or maple syrup, but if you are cooking for a vegan make sure you choose maple syrup.
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Course: Main
Cuisine: Vegan
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Author: Julie

Ingredients

  • 4 Miniature Pumpkins
  • 1 1/2 cups brown rice
  • 400 gm brown lentils canned
  • 1 lg onion chopped finely
  • 2 cloves garlic
  • 3 leaves silverbeet chopped or Kale
  • 1 sprig of fresh rosemary
  • 2 Tbs olive oil
  • 3 Tbs soy sauce
  • 2 Tbs honey or maple syrup
  • 1 teaspoon Chinese 5 spice
  • 250 gm cubed hard tofu
  • 2 Tbs honey or maple syrup
  • 2 Tbs olive oil
  • 1 Tbs sesame seeds
  • 2 Tbs pepita seeds

Instructions

  • Cut the tops of the pumpkins and remove the seeds and membranes.
  • Place the pumpkin on a baking tray and bake at 170 degrees until the pumpkin is cooked through. (test with a skewer, the skin should pierce easily.)
  • Place the rice in a rice cooker or cook as instructed on the packet.
  • In the meantime, fry the onion, garlic and rosemary in oil until softened.
  • Add the spinach, lentils, soy sauce, honey and chinese five spice. Stir until just combined and remove from the heat.
  • In a small saucepan add the remaining oil and honey with the cubed tofu, then sesame seeds. Fry until golden and remove from heat.
  • Once the rice is cooked gentle combine the rice, onion & lentil base and the tofu in a bowl.
  • Remove the pumpkin from the oven and stuff the pumpkin shells with the filling. Return the pumpkin to the oven if the rice has cooled or serve immediately if the dish is still hot.
  • You will find there is quite a lot of the rice filling leftover. I decided against reducing the quantities as I love having leftover rice salad in the fridge, It tastes great served chilled.