Whole Pumpkin Recipes Vegan

This brown rice and pecan stuffed pumpkin recipe is vegan, gluten-free, and can be made nut-free too. It makes the ideal vegan Thanksgiving centrepiece!

It's that time of year! Every year Autumn comes around so fast and with it comes Thanksgiving. But more importantly, Thanksgiving food!

Traditionally a challenging time for those who are plant-based, nowadays there is no shortage of vegan Thanksgiving food available (Tofurky Veggie Roast anyone?).

Over 100 Pumpkin Recipes

If however like me you prefer to eat gluten-free and want to make your own vegan Thanksgiving dinner, I have a beautiful recipe for you here - my delicious vegan Stuffed Pumpkin.

I'm particularly proud of this recipe as it's a nod to my adopted home country of Canada (as is my Iced Pumpkin Spice Latte).

Being English, I didn't grow up eating Thanksgiving food (we don't celebrate the holiday) and as a result, things like pumpkin pie and yam mash were a little alien to me, although delicious.

Roasted Pumpkin Soup (creamy Vegan Recipe)

Since I've lived here though, I've thoroughly enjoyed eating my fill of roasted pumpkins and pecan pies, and it makes me so happy now to be able to finally share a Holiday recipe of my own.

This recipe is totally vegan and gluten-free, and is the perfect pumpkin centrepiece for your holiday feast. It's not difficult to make, but it's sure to add the wow factor and a splash of colour to any table.

The pecans give it a delicious crunch, the brown rice makes it hearty and the cranberries provide a gorgeous splash of colour.

Vegan Pumpkin Risotto

Nut-free option - You're welcome to use pumpkin or sunflower seeds instead of pecans. This will change the flavour slightly but it will still be delicious!

Pumpkin substitutions - If you don't have pumpkin, feel free to use whatever squash you have to hand such as butternut squash, and just adapt to fill the shape you have.

Cranberries - Likewise, if cranberries are unavailable, feel free to use raisins or apricots. They won't have quite the same traditional Thanksgiving appeal but they'll be just as delicious.

Vegan Pumpkin Recipes Perfect For Fall

Pumpkin size - It probably goes without saying that if your pumpkin is larger than the recommended 5-inches wide, you'll need more filling mixture. Be sure to add extra herbs and seasonings if this is the case, as it's easy to scale up the other ingredients but forget to increase the salt and pepper etc. You don't want a bland meal!

If your pumpkin is on the smaller side, you can make stuffing balls from any leftover filling. Just be aware that a smaller pumpkin may not feed so many people.

This brown rice and pecan stuffed pumpkin recipe is vegan, gluten-free, and can be made nut-free too. It makes the ideal vegan Thanksgiving centrepiece! 

Moroccan Spiced Vegan Stuffed Squash

If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!

I love to discover new plant-based experiences, sharing my reviews with my community as I go. If you have a vegan hotel, restaurant or travel experience you'd like me to review, please check out my Work with Me page and get in touch!

Tired of not knowing what to cook each day?  This ebook is for you! Containing 10 completely gluten free and vegan dinner recipes, I’m showing you that healthy vegan food doesn’t have to be expensive or difficult.

Best Pumpkin Oatmeal (healthy + Easy)

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Tender, sweet, baked stuffed pumpkin with a delicious mixture of rice, vegetables, nuts & cranberries. A beautifulcenterpiece for your Thanksgiving or Halloween gathering!

This festive Roast Stuffed Pumpkin centerpiece is filled to bursting with a delicious mixture of rice, vegetables, nuts and cranberries and as well as being great for Thanksgiving, it makes a fantastic Halloween dinner centre-piece.

Pumpkin Stuffed With Everything Good Recipe

This stuffed pumpkin is really versatile and can work as a side or an entree. It's perfect served as a centerpiece for Thanksgiving dinner alongside your usual sweet potato casserole and green bean casserole, and it makes a fun meal at Halloween. Here are some of my recipes that it works really well with:

This stuffed pumpkin is great for making ahead and perfect if you are invited to a gathering or potluck. You can prepare it, wrap it up in foil and take it along with you to bake and serve.

Be cooled very quickly and refrigerated as soon as possible or you could be at risk of food poisoning. As per the NHS, Food Safety Canada and the CDC, rice should only ever be reheated once. For detailed information see Risk ofBacillus cereusin Relation to Rice and Derivatives.

Vegan Savory Stuffed Pumpkins

The shallower the container the quicker it will cool. Do not let it sit out on the counter for a long time. Ccover the container with a lid and store in the refrigerator for 3 to 5 days or freeze for up to 1 month.

This means that when making this baked stuffed pumpkin in advance, you need to be sure the rice is cooked, cooled and refrigerated very quickly and when you mix the filling up don't leave it out at room temperature for long. Stuff it into the pumpkin, wrap the pumpkin in foil and refrigerate immediately. The pumpkin will keep in the fridge for up to 3 days like this.

Cooked rice should only be reheated once, so once you've made the pumpkin, don't roast it until you want to eat it. This means that if you are going to a potluck or dinner party, you need to take the uncooked pumpkin with you, keeping it chilled on the way, and roast it while you are there. Or roast it at home right before and transport it while hot,

Vegan Pumpkin Mac 'n' Cheese

Want to use up the pumpkin seeds from your baked stuffed pumpkin? Roasted pumpkin seeds are super delicious and easy to make.

Save the seeds from your pumpkin and roast them quickly and easily. Simply rinse them with water until they look pretty clean. Don't worry about a few stringy bits. Let them dry completely. Toss in a teaspoon or two of oil, sprinkle generously with salt and pepper and spread on a baking tray. Roast in the oven on 400°F (200°C) for about 15 - 20 minutes or until crispy. Yum!

If you try thisrecipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

Stuffed Butternut Squash Recipe

Tender, sweet, baked pumpkin stuffed with a delicious mixture of rice, vegetables, nuts & cranberries. A beautiful centrepiece for your Thanksgiving gathering!

Pumpkin a different size? There is a trick for you to work out how much rice you need to fill it. Just cut the top off and remove the stringy innards and seeds as per my directions. Place a plastic bag inside the cavity and put enough rice in the bag to fill a little under half of the pumpkin. remove the bag, add the rice to a pan and cook as per the directions on the packet. You will also need to adjust the quantity of the other ingredients to suit the size of your pumpkin.

Making in advance - When making this stuffed pumpkin in advance, you need to be sure the rice is cooked, cooled and refrigerated very quickly and when you mix the filling up don't leave it out at room temperature for long. Stuff it into the pumpkin, wrap the pumpkin in foil and refrigerate immediately. The pumpkin will keep in the fridge for up to 3 days like this. For food safety reasons rice should only be reheated once, so once this pumpkin has been baked leftovers need to be refrigerated quickly and eaten cold. 

Vegan Stuffed Roasted Pumpkins With Quinoa And Pomegranate

Serving: 1 of 6 serving Calories: 231 kcal Carbohydrates: 38 g Protein: 6 g Fat: 9 g Saturated Fat: 1 g Sodium: 10 mg Potassium: 999 mg Fiber: 3 g Sugar: 15 g Vitamin A: 19765 IU Vitamin C: 24 mg Calcium: 84 mg Iron: 3 mg

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This recipe was originally published on October 6th 2015. I've since updated and rewritten the post but the very well-loved recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!

Vegan Pumpkin Pancakes