Stuffed Pumpkins that You Can Truly Be Thankful for this Thanksgiving

Thanksgiving is always a special time of year. For vegans, it’s also a perfect opportunity to experiment with seasonal recipes, unconstrained by the traditional Thanksgiving meal choice.

This is my very own recipe, designed to bring pumpkins out of Halloween retirement and totally wow your dinner party guests.


  • 5 x small pumpkins
  • 500g soya mince
  • 1 large onion (finely chopped)
  • 3-4 cloves of garlic (chopped)
  • 1/2 – 1 chilli (chopped)
  • 3-4 tbsp of olive oil
  • Juice of 1 lemon
  • 2 tsps of finely grated ginger
  • 2 tsps of turmeric
  • 2 tsps of curry powder
  • 1 tsp of ground coriander
  • 3 tbsp of freshly chopped parsley
  • 1/2 cup of rice
  • Salt and pepper to taste
  • 800ml of water
  • 500g jar of Italian tomato sauce
Sliced pumpkin bottom


Pre-heat the oven to 200°C (392 farenheit, gas mark 6).

Scalp the pumpkins and hollow them out (leaving approximately 1 inch of flesh on the walls).

Cut off a thin slice off the bottom of the pumpkins to help them “stand up-right”, as they do in the images to the right.

Heat half the oil in a large frying pan and add the onion and garlic – stir. Add the spices and seasoning and continue to stir until soft.

Vegan Thanksgiving pumpkin filling

Push the mixture to one side of the pan and add the remaining oil. Add the mince and stir. Mix the mince and seasoned onion/garlic mixture together. Bring the heat down and add the lemon juice then stir in the chilli and parsley.

Separately heat the rice and once cooked add to the frying pan mixing everything together.

Spoon the mixture into the 5 pumpkins leaving 2cm from the rim. Place all the pumpkins in an ovenproof dish.

Mix the water and the tomato sauce together. Pour half of the mixture evenly into the pumpkins, filling up to the rim. Pour the remainder of the first half around the dish.

Place into the oven. Cook for 40 minutes until the flesh of the pumpkin is soft (you can check by piercing with a toothpick).

After 20 minutes, pour the remaining tomato and water mixture into the pumpkins and around the dish to prevent it from drying out.

The pumpkin flesh should be soft enough to spoon out and enjoy with the stuffing.

Serve and enjoy …



Natalie Houlding

Food Columnist

Wife to Terry and mother to Ocean, Natalie is a professional photographer, and a passionate vegan with a love for food. Her vegan food blog, is a new and exciting project with recipes in both Hebrew and English

More about Natalie

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