Vegan Pumpkin Stew (Cooked in a Pumpkin!) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This calls for a 10-12 pound pumpkin. Ingredients:
1 fresh pumpkin |
2 (16 ounce) cans kidney beans or 2 (16 ounce) cans pinto beans |
1 bell pepper, cut into inch-thick slices |
1 onion, peeled and roughly chopped |
4 medium potatoes, cubed |
3 carrots, peeled and cubed |
2 garlic cloves, peeled and diced |
2 celery ribs, sliced |
1 (15 ounce) can diced tomatoes |
2 1/2 cups water or 2 1/2 cups vegetable stock |
salt and pepper |
vegetable oil (for coating) |
Directions:
1. Carve a hole in the top of the pumpkin and remove the seeds.
2. Scoop out 2 cups of pumpkin and cube. Then set the pumpkin aside.
3. In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes.
4. Stir occasionally and season to your taste.
5. Place the pumpkin in a shallow pan and place the stew inside the pumpkin. Brush the outside of the pumpkin with a very light coating of vegetable oil.
6. Bake the pumpkin and stew at 350°F for 2 hours, or until the pumpkin is tender.
7. Serve out of the carved pumpkin while hot.
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