Vegan Pumpkin Stew Cooked in a Pumpkin

Vegan Pumpkin Stew Cooked in a Pumpkin
10-12 lbs pumpkin
1 box/packaged vegan beef, cubed (seitan, burger patties)
2 tablespoons oil
1 bell pepper, diced
1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced stewed tomatoes
2-3 cups water
choice of spices

1. Carve a hole in the top of the pumpkin; remove seeds and strings; set the pumpkin aside.
2. Cook meat, then add all the cut up vegetables, spices and water. Let simmer 1 hour.
3. Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.

Note: Be sure to get chunks of pumpkin in your stew as you serve as it enhances the flavor.

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Savory Pies, Soups, and Stews

Savory Pies/Pastries/Pasties
Mini Crustless Tofu Quiches
Meat Eating Husbands Love This Shepard's Pie
Incredible This-will-become-your-favorite Veggie Pot Pie
Savory Shepherd's Pie
Spinach-Mushroom Quiche
Basic Vegan Quiche with Soy Cheese
Quiches
Mushroom Scallion Tofu Quiche with Herbed Grain Crust
Healthy Comfort: Vegan Pot Pie
Veggie Pot Pie
Veggie Pot Pie 2
Dinner Pies
Creamy Vegetarian Shepherd's Pie
Vegan Shepherd's Pie
Shepherd's Pie
Festive Phyllo Triangles
Cornish Pasties
Samosas
Tamale Pie
RecipeZaar Savory Pies
VegWeb Tamales
Vegan Tamales
Vegetarian Tamales (use vegan butter and cheddar cheese)
Vegan Tourtiere

Soups
Beetroot & Pomegranate Halo Soup
Gazpacho
Golden Mushroom Soup
Potato Carrot Soup
Butternut Squash, Roasted Garlic and Apple Soup
Carrot and Red Lentil Soup
Cheezy Broccoli Soup
Southwestern Polenta Chowder
Borscht
Minestrone
Stuffed Pepper Soup
Roasted Butternut Bisque
African Sweet Potato and Peanut Soup
Nutty Pumpkin Soup
Vegan Creamy Carrot Curry Soup with Coconut
Chickpea & Sweet Potato Soup
Jamaican Ginger & Coconut Soup
Chick Pea, Okra And Tomato Soup
Sweet Potato And Coconut Cream Soup
Spiced Carrot And Orange Soup
Bell Pepper Soup

Stews
Mom's Vegan Callaloo
Vegan Beef Stew
Vegan "Beef" Stew
Unbeef Stew
Sweet Potato Coconut Stew Quick and Simple
Mushroom Stew
Veggie Stew with Dumplings
Vegetable Stew with Red Wine and Miso

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Mom's Vegan Callaloo

Callaloo is dish my would always make on Holiday's from Trinidad. Here is the veganized version.

Mom's Vegan Callaloo
2 tbsp vegan butter
1 med onion, diced
1/2 cup celery, chopped
1 clove garlic, minced
1/4 cup - 4 cups vegan chicken broth/vegetable broth or water
1 cup coconut milk
1 1/2 cups washed, coarsely chopped, callaloo/taro root leaves (also called dasheen) or 2 10oz frozen spinach
1 10oz sliced okra
1 can drained tomatoes
1 teaspoon dried thyme
1/4 tsp. freshly ground black pepper
salt to taste
Optional:
1 congo pepper or Habanero, seeds removed, minced
1 pound vegan crab meat, chopped
1/2 lb. vegan ham or vegan turkey
juice of 3 limes

*Substitute chard or kale, or spinach if you don't have access to a West Indian market and can't access the calalloo leaves (taro leaves).

*Substitute cooked and vegan chicken or dashi/fish seasoning or other seasoning with tofu/tempeh/seiten

1. In a large saucepan over medium heat, melt the butter
2. Add the onion, celery and garlic; saute for 2-3 min.
3. Add the broth, coconut milk and vegan ham/other substitute and bring to a boil. Add the callaloo/other substitute, okra, thyme, ground pepper and congo pepper/habanero.
4. Cover the pot, reduce the heat to low and simmer, stirring occasionally, until the callaloo is thoroughly cooked (about 50 min).
5. Whisk until very smooth or puree it in small batches in a blender. Add the vegan crab meat/other substitute, add the juice of 3 limes, and heat thoroughly.

If you tried and liked this recipe, send your pictures and reviews!

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