Pumpkin stuffed with red lentils and mushrooms makes a perfect vegan main. Not only it is a delicious and healthy dish, but it is so easy to prepare as well. This vegan stuffed pumpkin looks great as a centrepiece for any special occasion.

vegan stuffed pumpkin

I decided to stuff my pumpkin with red lentils, oyster mushrooms, carrots and onions to keep things very simple. But trust me, this combination works beautifully. In my opinion, healthy food anyway shouldn’t be complicated.

vegan stuffed pumpkin with lentils and mushrooms

I love this vegan stuffed pumpkin recipe because

  • It is affordable
  • Easy to prepare
  • Looks pretty on the table
  • High in plant protein
  • Really nutritious
  • Easily customisable
lentil stuffed pumpkin

Ingredients that I love using for this Stuffed Pumpkin recipe

You can definitely choose any pumpkin or even a squash for this recipe. Although this being said I really love Blue Prince pumpkin and I think it works beautifully for this recipe. It is a nutty, slightly sweet and really flavourful variety.

pumpkin with oyster mushrooms

I had oyster mushrooms on my hands so I decided to use them for this stuffed pumpkin recipe but any mushrooms will work here. The only thing to keep in mind is that different mushrooms have slightly different water content. Therefore you may need to cook your filling for a longer period of time.

I chose red lentils for this recipe because they are

  • packed with plant protein
  • rich in fibre, folate and potassium
  • so quick and easy to cook
  • don’t overpower the taste of pumpkin or mushrooms

The other great options to use in place of lentils would be

  • rice (if you want to use brown rice is best to precook it)
  • quinoa
  • cooked white beans
  • cooked chickpeas

If you decide to go with the last two options it will shorten the cooking time as well especially if you chose to precook the pumpkin.

pumpkin stuffed with lentils


To precook the pumpkin simply scrape down the seeds and place the pumpkin in preheated to 200 degrees oven for 20 minutes. Then stuff with a mixture of beans/chickpeas and veggies and allow it to finish cooking in the oven for extra 20 minutes.

Serving suggestions for this Pumpkin stuffed with red lentils and mushrooms

You can choose smaller pumpkins and make this single-serving dish. Or if you prefer to use a bigger pumpkin for stuffing you can simply cut it into wedges.

Pair it with simple salad or even baked potatoes or other roasted veg for a delicious vegan feast.

Pumpkin stuffed with red lentils and mushrooms

Prep Time 15 mins
Cook Time 40 mins
Course Main Dish
Cuisine Modern
Servings 3 people


  • 1 small/medium pumpkin
  • 1 small onion
  • 1 small carrot
  • 200 gr oyster mushrooms any will work
  • 1 cup of red lentils
  • 1 tbsp of mixed herbs
  • 2 cups of veggie stock or water if using stock, go easy with salt
  • olive oil
  • salt pepper to taste


  • On medium heat, fry chopped onion, carrot and mushrooms in olive oil until they are starting to brown slightly( I like to season with a pinch of salt at this stage to help mushrooms to release the water)
  • Meanwhile cut the top of the pumpkin and scrape the inside reserving the seeds for roasting(great for snacking)
  • To the pan with veggies add lentils, mixed herbs, season with salt and pepper and stir to combine
  • Fill the pumpkin to 1/2 of height with lentil mixture and cover with water or veggie stock
  • Bake in preheated to 200 degrees oven for 40-45 minutes or until pumpkin is soft and filling is completely cooked


If I can’t fit all the filling inside of the pumpkin, I usually add it to the ramekin, cover it with water and bake alongside the pumpkin(keep an eye on it after 30 minutes as it will cook quicker than pumpkin itself)
Keyword lentil recipe, pumpkin, stuffed pumpkin

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