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Would ya just look at that little pumpkin rainbow of joy? Rich, hearty, and delicious, this is a Christmas lunch centrepiece everyone can get around!

You will need

Serves 6

  • 1/2 butternut pumpkin
  • 20ml vegetable oil
  • 1 packet vegan puff pastry
  • 50g Dijon mustard to paint
  • Extra plant-based butter, to paint

For the mushroom layer

  • 50g plant-based butter
  • 1kg Swiss brown or chestnut mushrooms
  • 2 cloves of garlic
  • 1 large sprig thyme
  • 100ml dry white wine
  • Pumpkin scooped out from the cavity (no seeds)
  • Salt and pepper


  • 100g cracked bulgur wheat
  • 1 tablespoon bread crumbs
  • 20ml olive oil
  • 1 garlic clove minced
  • 3 spring onion diced
  • 1 tablespoon deep-fried currants
  • 1 sprig rosemary finely cut
  • Salt and pepper

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20 mins to prep

60 mins to cook

  1. Step 1

    Preheat oven to 180°C.

  2. Step 2

    With the pumpkin, scoop the seeds and pulp out of the cavity and rub with oil and place in a pan, on high heat cooking all sides until browned. Take out.

  3. Step 3

    In the meantime, blend the mushrooms with any of the pumpkin cavity you removed until a crumb–like consistency.

  4. Step 4

    In a pan on medium-high heat, melt the vegan butter. Place in the mushrooms and sweat down.

  5. Step 5

    After 5 minutes dice the garlic and add to the mixture along with the thyme and white wine. Cook until all the liquid has been cooked out — this is a really important step, cooking out the moisture will ensure your mushroom mixture doesn’t steam the pastry! Turn off the heat and let cool.

  6. Step 6

    For the stuffing add the olive oil to the bulgur along with the garlic, onion, currants and rosemary along with salt and pepper and 120ml boiling water. Cover with a plate and set for 10 minutes.

  7. Step 7

    Lay the pastry out in its flat rectangular shape. Spread the mushroom mixture on top of the pastry.

  8. Step 8

    Paint the pumpkin with dijon mustard until it’s all coated. Before the pumpkin goes on, stuff the hole with the bulgur wheat stuffing mixture, packing it in tightly.

  9. Step 9

    Place cut side down on the mushroom mixture and then fold up it up until the pastry is fully wrapping the pumpkin.

  10. Step 10

    Paint with some melted plant-based butter and place in the oven for 1 hour or until golden brown and a skewer pokes in and comes straight back out without resistance.

Recipe: Simon Toohey

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