Ingredients:
8 mini pumpkins
2 tsp olive oil
1/2 lb vegan sourdough bread (about 5 cups 1 inch cubed)
1/3 cup vegan butter
1 cup sweet onion chopped
3/4 cup celery chopped
1/4 cup fresh parsley minced
1 Tblsp dried sage
1/2 Tblsp fresh rosemary minced fine
1 Tblsp fresh thyme minced
1 1/4 cup vegetable broth or vegan not chicken broth
1 cup cooked wild rice blend
Salt and pepper to taste
Instructions:
First, we must dry out the bread. Heat the oven to 250 Degrees F. Spread the bread cubes on a baking sheet and bake until completely dried out, this takes about one hour stirring after 30 minutes. Remove from oven to a large mixing bowl.
Crank that oven up to 400 Degrees F. so we can roast our pumpkins.
Remove tops from mini pumpkins and remove seeds. Keep the tops for decoration. I roasted the tops with the pumpkins.
Rub with a bit of olive oil and place on a baking sheet and roast in oven for about 25 to 30 minutes until softened. Set aside for now.
In a large skillet melt the butter and cook the onions and celery until softened, about 10 minutes. Add in the herbs and cook another 2 minutes.
Add the onion mixture, broth and wild rice to the bread cubes. Stir gently. Add salt and pepper to taste.
Now stuff as much of this mixture into those roasted pumpkins as you can. Eat any leftovers yourself do not share. Now back into the 400 Degree F. oven we go for another 20 minutes until those pumpkins are really soft.
Enjoy!!!
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