Vegans, Give ‘Em Pumpkin to Talk About!

NUTTY WILD RICE AND SHREDDED BRUSSELS SPROUTS STUFFED MINI PUMPKINS (8 Servings)

For vegans, Thanksgiving means getting creative in the kitchen with meatless alternatives. Try this unbeatable plant-based recipe that involves wild rice and the cutest mini pumpkins!

INGREDIENTS:
• 1 1/4 cups uncooked wild rice
• 2 1/2 cups water
• 6–8 mini pumpkins
• 2 tablespoons olive oil
• 3/4 pound Brussels sprouts halved and then shredded, about 2 cups
• 2 tablespoons fresh thyme, chopped
• 1 cup raw pecans, chopped
• 1/4 cup apple cider
• 1 cup dried cranberries
• salt + pepper to taste

INSTRUCTIONS:

In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35–45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seems hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15–20 minutes. Preheat the oven to 400 degrees Fahrenheit. Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and for topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15–20 minutes or until the pumpkins are just tender. Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the Brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8–10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, and cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries. Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. Place in the oven and bake for 10–20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot and enjoy!
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