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Vegan Stuffed Pumpkin with Rosemary, Black Pepper and Thyme Essential Oil

This vegan stuffed pumpkin recipe features Young Living rosemary essential oil, thyme essential oil and black pepper essential oil.


1/2 onion, diced

1/2 cup carrots, diced

1/4 cup celery, diced

1 cup mushrooms, chopped

3/4 cup brussels sprouts, chopped

1 clove garlic, minced

3 Tbsp olive oil

Salt and Pepper

Butternut pumpkin


Preheat oven to 230 degrees.

Slice a butternut pumpkin in half, remove seeds. Brush pumpkin with 1 tablespoon of olive oil. Season with salt and pepper. Roast the pumpkin for 25 to 35 minutes.

Whilst the pumpkin is cooking, make the stuffing.

Add onion, carrots and celery to saucepan. Add 1 tablespoon of olive oil. Cook until tender. Add mushrooms, brussels sprouts. mushrooms, brussels sprouts and garlic. Cook until veggies are tender. Add 1 tablespoon of olive oil to a small bowl. Add 1 drop of Rosemary essential oil, black pepper essential oil and thyme essential oil to the olive oil. Drizzle olive oil mixture over the cooked ingredients. Season with salt and pepper. Stir to combine.

Add the stuffing to the pumpkin and continue roasting in the oven for a further 10 minutes at 230 degrees. Serve and enjoy.

More Food Recipes with Edible Essential Oils

Where to Buy Food Grade Essential Oils in Australia?

Which Essential Oils can be used with Food?


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