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Stuffed pumpkin with quinoa and beans

As you can see in one of our previous posts, we have plenty of pumpkins from our garden. One of the varieties is “sweet dumpling“, and as the name suggest, it’s much sweeter than other pumpkins (like hokaidos or butternuts). The sweet dumpling pumpkins are also much smaller than the others (about the size of a very large orange) and ideal for stuffing. Fresh from the garden, you can also eat the peel of this squash. But these were already a bit older, so we didn’t eat the peel.

This recipe was inspiration of the moment. Homemade in The Bruges Vegan’s kitchen!

Stuffed sweet dumpling with mushrooms and carrots

Stuffed sweet dumpling, served with mushrooms and carrots

Stuffed sweet dumpling squash with quinoa and beans, served with baked mushrooms and sweet potato (vegan)


serves 2 persons

  • 2 to 3 tablespoons peanut oil
  • about 125g mushrooms (half of a small tray)
  • 3 medium sized sweet potatoes (bataat)
  • 2 sweet dumplings
  • 1 can (400g) beans – eg red beans, borlotti, …
  • 1 cup red quinoa
  • 1 clove garlic, grated
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/3 cup dried apricots, chopped in small pieces
  • 1 cup cashews
  • 1/3 cup nutritional yeast
  • 1/3 cup sesame seeds
  • 1/2 teaspoon salt


Clean and peel the potatoes and clean the mushrooms.
Slice them in pieces, about 2cm thick (about 3/4 inch).
Set mushrooms and potatoes aside.

Make the vegan parmesan: grind the cashews, nutritional yeast, sesame seeds and salt. We either use a blender or a coffee grinder to do this.

Preheat the oven to 220°C

Remove the cap from the sweet dumplings, and remove the seeds with a spoon.

Makes some holes in the squash, with a fork or knife. Place them upside down (with the open side down) in a oven tray. Fill the bottom of the oven tray with water (0,5cm or a pink thick).
Cover the tray losely with tin foil, and put it in the oven.

Meanwhile, prepare the quinoa as indicated on the package.
Mix the grated garlic with the spices: cumin, coriander, cinnamon, and fold in the chopped apricots.
When the quinoa is ready, mingle in the apricot/herb mixture. Then carefully fold in the beans.

Check on a regular basis to see whether the pumpkins are done. They are done when you can easily prick them with a fork (after about 30 minutes)
When done, remove the squash from the oven, but keep the oven on. Remove the water from the oven tray, and grease the tray with olive oil.
Fill the pumpkins with the quinoa/bean mixture, put in the oven, covered with tin foil.

Meanwhile, bake the sweet potatos and mushrooms in peanut oil on a hot fire, so they are nearly stirfried. Reduce the heating and keep baking them, turn regularly.

After 15 minutes in the oven, take the tin foil of the pumpkins and put vegan parmesan on top of the stuffed pumpkins. Put back in the oven (without tin foil) untill the parmesan turns brownish, about 10 minutes.

Serve the stuffed sweet dumpling with the fried sweet potatoes and mushrooms.



  1. This delicious recipe looks so good! I will make it for dinner tomorrow but with a different pumpkin, I think the butternut! 🙂

  2. Pingback: Tofu croquettes with pearl couscous, beans and kuri pumpkin | The Bruges Vegan

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