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My vegetarian stuffed pumpkin brings a colorful variation to the dinner table on rainy fall days. The combination of juicy vegetables, nutty buckwheat and tender mushrooms tastes irresistibly delicious. As for the filling, the recipe can be modified as desired. Try it with couscous or rice, for example. You can find a detailed vegan recipe for buckwheat stuffed Hokkaido pumpkins with the exact quantities and step-by-step instructions below.
With buckwheat stuffed pumpkin vegetarian
This recipe makes delicious vegetarian Hokkaido pumpkins stuffed with buckwheat. The pseudo-cereal perfectly complements the tender cooked flesh with its nutty flavor.
Mushrooms combine very well with buckwheat, as in the recipe for the buckwheat with mushrooms. Vegetables, such as bell pepper and onion, make the vegetarian stuffed pumpkin particularly juicy and spicy. Cashews round off the taste.
Select Hokkaido pumpkins
I used two medium-sized Hokkaido pumpkins for the recipe, each weighing between 800 and 850 grams. You can use small pumpkins instead. Then the filling will be enough for 3 – 4 pumpkins. Alternatively, you can also use a large pumpkin. Depending on the size of your pumpkins, the cooking time given may vary.
The skin of Hokkaido pumpkins is edible, so you don’t need to peel them. I bought organic ones to make sure that the peel does not contain any pesticide residues.
Replace ingredients for the filling
The vegetarian stuffed pumpkin recipe, which you can find in the recipe box at the end of this post, is not only very simple. You can also modify it to suit your mood, just like the vegetable fried rice recipe or the pumpkin lentil soup recipe.
Buckwheat
Instead of buckwheat, you can use a variety of cereals to fill the pumpkins. For example, try the recipe with rice, couscous, bulgur, which I have used to stuff tomatoes, or quinoa.
First, cook the cereal in salted water according to the instructions on the packet, just like the buckwheat. Then continue with the same steps as in the recipe.
Water for cooking
I cooked the buckwheat in salted water. Alternatively, you can use vegetable stock.
Mushrooms
Just like in the mushroom vareniki recipe or the potato zrazy recipe, button mushrooms can be replaced with other mushrooms here. These can include oyster mushrooms or porcini mushrooms. If you use dried mushrooms, soak them briefly in warm water beforehand.
Vegetables
In addition to bell pepper, you can also use carrots and zucchinis, as for the oven baked buckwheat with vegetables. It is best to grate the carrots coarsely and cut the zucchinis into cubes.
Spices
You can season the buckwheat filling with spices and herbs of your choice, similar to the buckwheat patties or the buckwheat with white cabbage. This could be paprika powder, ground coriander or cumin.
Onion and garlic also add a certain spice. Adjust the amount to taste.
Cashews
You can simply leave out cashews. Alternatively, experiment with different nuts of your choice.
These stuffed Hokkaido pumpkins are
- spicy,
- hearty,
- tender,
- nutty,
- juicy,
- heavenly delicious,
- aromatic,
- vegan,
- healthy,
- filling,
- fall,
- colorful,
- with buckwheat,
- with mushrooms,
- with cashews,
- easy to prepare,
- ideal main meal for lunch or dinner.
How to make vegetarian stuffed pumpkin: tips and tricks
- Instead of 2 medium-sized pumpkins, you can also use 3 – 4 small pumpkins or one large pumpkin.
- Vegetarian stuffed pumpkin not only tastes delicious with buckwheat, but also with rice, couscous or bulgur. Read more about this in the article above.
- In addition to bell peppers, you can use other vegetables such as carrots or zucchinis.
- Season the buckwheat filling with spices and herbs of your choice.
- You can leave out cashews.
Have you made vegetarian stuffed pumpkin using this recipe? I look forward to your results, your star rating and your comment below on how you liked it.
Try these vegan pumpkin recipes too:
- Pumpkin buns recipe – how to make vegan pumpkin bread rolls
- Coconut pumpkin soup – creamy pumpkin soup with coconut milk
- Uzbek manti with pumpkin – vegan recipe
Vegetarian stuffed pumpkin
Equipment
- Casserole dish
Ingredients
- 2 Hokkaido pumpkins approx. 800 - 850 g each
- 150 g buckwheat
- 300 ml water for cooking buckwheat
- 200 g button mushrooms
- 1 bell pepper
- 1 onion
- 1 clove of garlic
- 50 g cashews
- salt to taste
- black pepper to taste
- vegetable oil
Instructions
- With Hokkaido pumpkins, cut off the top with the stem and scoop out the seeds with a tablespoon.
- Rub the inside of the pumpkins well with salt and black pepper and brush the outside with vegetable oil.
- Place the pumpkins in a casserole dish and bake in a preheated oven at 356 °F (180 °C) for approx. 40 minutes until they are soft and the flesh can be pierced with a fork.
- Cook buckwheat in salted water according to the packet instructions.
- Cut mushrooms into thin half slices. Remove the seeds from bell pepper and cut it into small cubes. Peel and finely chop onion and garlic. Coarsely chop cashews.
- Fry the chopped onion and garlic in vegetable oil in a pan until translucent.
- Add the diced bell pepper and fry, stirring, for approx. 3 minutes.
- Add the mushrooms, season with salt and black pepper and continue to stir-fry over a high heat for approx. 5 minutes.
- Add the cashews, stir-fry for another minute and remove from the heat.
- Add the cooked buckwheat to the mushrooms in the pan and stir, seasoning with salt and black pepper if necessary.
- Fill the pre-cooked pumpkins with the buckwheat and place the cut-off pot on top. If any of the buckwheat mixture remains, pour it into the baking dish around the pumpkins.
- Bake the stuffed pumpkins at 356 °F (180 °C) for a further 15 minutes and then serve.
Notes
- Instead of 2 medium-sized pumpkins, you can also use 3 - 4 small pumpkins or one large pumpkin.
- Vegetarian stuffed pumpkin not only tastes delicious with buckwheat, but also with rice, couscous or bulgur. Read more about this in the article above.
- In addition to bell peppers, you can use other vegetables such as carrots or zucchinis.
- Season the buckwheat filling with spices and herbs of your choice.
- You can leave out cashews.
- See the detailed tips and tricks for preparing the vegetarian stuffed Hokkaido pumpkins at the top of the article.
If you are using Pinterest, you can pin the following picture:
