Stuffed Mini Pumpkins
Stuffed Mini Pumpkins with Violife Original, wild rice, brussel sprouts and cranberries. Will become season's favourite!
Keywords
- Main
- meat free Monday
- family favourite meals
- vegan recipes to impress
- blocks
- vegan lunch recipes
- dining for two
- Medium
- pumpkin & squash
- Everyday cooking
- Mediterranean
- Lunch
- Dinner
- Autumn
- Vegetables
- Egg free
- Lactose free
- Vegan
- Dairy free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.violife.com.
Cooking tools:
- Oven
- Stove
- Pot
- Baking sheet
- Parchment paper
- Skillet
- Baking dish
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 200 g Violife Original flavour block cut in cubes
- 10 mini pumpkins
- 250 g uncooked wild rice
- 2 ½ cups water
- 2 tbsp olive oil
- 250 g brussel sprouts halved and thinly sliced
- 2 tbsp fresh thyme chopped
- 1 cup raw walnuts chopped
- 1/4 cup apple cider
- 1 cup dried cranberries
- salt
- fresh ground pepper
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