Vegan Stuffed Pumpkin
This Vegan Stuffed Pumpkin is a stunning, wholesome centerpiece perfect for festive gatherings and special meals. Tender roasted pumpkin filled with hearty lentils and vegetables creates a comforting dish that fits beautifully into gluten free food meals. Rich in flavor yet gentle on sensitive diets, this entrée proves that festive cooking can be nourishing, satisfying, and inclusive.
January 5, 2026
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Stuffed pumpkins are a classic seasonal favorite, and this version transforms them into a warm, satisfying vegan meals for breakfast alternative for special occasions or celebratory brunch tables. Small pumpkins or squash are roasted until soft, then filled with a flavorful lentil and vegetable mixture that suits gluten and dairy free meals. The balance of protein-rich dal, greens, and aromatics creates a dish that feels indulgent while remaining simple and nourishing. Whether served at a holiday table or as a cozy family meal, this recipe shows how gluten free dishes can still look impressive and taste comforting.
Vegan Stuffed Pumpkin
Serving
2–3 (depending on pumpkin size)
Prep Time
15 minutes
Cook Time
50–55 minutes
Total Time
1 hour 10 minutes
Free From :
✅ Wheat-Free · ✅ Peanuts-Free · ✅ Tree-Nuts-Free ·
✅ Dairy-Free · ✅ Eggs-Free · ✅ Soy-Free ·
✅ Sesame-Free · ✅ Fish-Free · ✅ Shellfish-Free ·
✅ Vegan · ✅ Gluten-Free
Ingredients
- Small pumpkin (or acorn squash)
- Masoor dal — ½ cup, soaked overnight
- Onion — 1, finely chopped
- Carrot — 1, finely chopped
- Kale — ½ cup, finely chopped
- Tomato — 1, pureed
- Vegan cheese — optional
- Garlic — minced, 1 tsp
- Olive oil — 2 tsp
- Freshly ground pepper — to taste
- Salt — to taste
Method
- Preheat the oven: Set oven to 420°F (215°C).
- Prepare the pumpkin: Cut off the top and scoop out the seeds. Drizzle with olive oil, salt, and pepper.
- Roast: Place on a lined baking tray and bake for 30–35 minutes until tender.
- Start the stuffing: Heat 1 tsp olive oil in a pan on medium heat. Add minced garlic and sauté for 15–20 seconds.
- Add vegetables: Add onions and cook until translucent. Add carrot and kale; mix well.
- Add lentils: Stir in soaked masoor, tomato purée, salt, and pepper. Cook for 4–5 minutes until everything combines.
- Optional step: Add vegan cheese and mix lightly.
- Stuff the pumpkin: Once roasted, fill the cavity with the prepared stuffing.
- Final bake: Top with vegan cheese and bake again for 15–20 minutes, until golden on top.
- Serve warm as a festive, wholesome entrée.
Recipe Notes:
- Acorn squash, butternut squash, or any small pumpkin variety works well.
- Do not skip pre-roasting — it ensures a soft, sweet, flavorful base.
- Add herbs like rosemary or thyme for a festive aroma.
- Masoor dal cooks quickly and blends beautifully with vegetables.
- Use a shallow baking tray to prevent steaming and help caramelize the pumpkin edges.
Conclusion:
Vegan Stuffed Pumpkin is a beautiful, comforting entrée that fits perfectly into festive gluten free food meals and balanced gluten and dairy free meal ideas. Warm, hearty, and visually striking, it shows how thoughtful gluten free dishes can bring both celebration and nourishment to the table.
FAQ
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Yes — roast the pumpkin and make the stuffing in advance. Assemble and bake before serving.
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You can use moong dal, cooked quinoa, or brown lentils.
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Absolutely — it tastes delicious with or without cheese.
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Larger pumpkins take longer to roast. Small pumpkins or squash cook faster and have better flavor.
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Add chili flakes, paprika, or minced green chilies while sautéing the onion.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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