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Stuffed Pumpkin with Brown rice, kale and mushrooms

plant-based recipe for Autmun
Autumn Lunch Idea

Stuffed Pumpkin with Brown rice, kale and mushrooms

Ingredients (for 1 person)

  • 2 small pumpkins

  • 40g of brown rice

  • 30g of steamed kale

  • 20g of mushrooms

  • Walnuts (optional)

  • Sauce: 1 tbsp of soy sauce and water, 1 tsp of tahini, turmeric, pepper


  1. Preheat the oven at 180degrees.

  2. Cut the top of the pumpkin and remove the seeds. Then put on the oven for 20 to 25 minutes or until roasted.

  3. Cook the rice according to the instructions on the package.

  4. Steamed the kale in the microwave (30sc). Cut the mushrooms in slices, reserve.

  5. Once the rice is almost cooked, add the mushrooms for about 5 minutes.

  6. Once ready, remove the water, and add the kale.

  7. Make the sauce by mixing all ingredients. Pour over the rice, kale and mushrooms and mix well.

  8. Stuff the pumpkins with this preparation. Add the chopped nuts and serve immediately

Bon Appétit!

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