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October 31, 2009

Happy Helloween: Vegan Pumpkin Stew

happy helloweenIngredients:

  • 1 bell pepper, cut into inch-thick slices
  • 2 1/2 c water or vegetable stock
  • vegetable oil (for coating)
  • 2 celery ribs, sliced
  • 1 onion, peeled & roughly sliced
  • 4 medium potatoes, cubed
  • 2 (16 oz) cans kidney beans or pinto beans
  • salt & pepper
  • 1 fresh pumpkin
  • 3 carrots, peeled & cubed
  • 1 (15 oz) can sliced tomatoes
  • 2 garlic cloves, peeled & sliced

Carve a hole in the top of the pumpkin & remove the seeds. Scoop out 2 c of pumpkin & cube.
Then set the pumpkin aside.

In a large pot, simmer the cubed pumpkin chunks, carrots, beans, potatoes, tomatoes, celery, bell pepper, onion, garlic, & vegetable stock or water for 35 to 45 mins. Stir every once in awhile & season to your taste.

Place the pumpkin in a shallow pan & place the stew inside the pumpkin. Brush the outside of the pumpkin with a very light coating of vegetable oil. Bake the pumpkin & stew at 350°F for 2 hrs, or until the pumpkin is tender.

Serve out of the carved pumpkin while hot.


Vegetarian Recipes

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