Vegan Stuffed Pumpkins

Vegan Stuffed PumpkinsIngredients:

  • 4 mini pumpkins 
  • 2 tablespoons dried sage, divided 
  • 2 tablespoons dried thyme, divided 
  • 4 tablespoons olive oil, divided 
  • 2 cups quinoa 
  • 2 cups vegetable broth 
  • 1 cup dried cranberries 
  • 1 cup Barley+
  • Salt and pepper to taste 

Preparation:

  • Preheat oven to 375. 
  • Cut the top off of the pumpkins and scoop out the seeds.  Sprinkle inside with salt, pepper, 1/2 of the sage and 1/2 of the thyme.
  • Place on a baking sheet and bake 30-45 minutes, or until the flesh is tender but still a bit firm.
  • While pumpkins bake, prepare quinoa according to package directions, using vegetable broth instead of water.
  • Mix the cranberries and Barley+ into the cooked quinoa.
  • Spoon quinoa mixture into pumpkins and bake 15-20 minutes
  • Serve warm.  

 

You can purchase your Barley+ products here: bit.ly/BarleyPlusMuesli

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2018-12-17T11:46:28+00:00
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