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
2 drops of Young Living Thyme essential oil
2 drops of Young Living Black Pepper essential oil
Salt and Pepper
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?
Looking for edible thyme essential oil, edible rosemary essential oil and edible black pepper essential oil in Australia. Buy food grade thyme oil here, food grade rosemary oil here and food grade black pepper oil here.
Which Essential Oils can be used with Food?
See a full list of 35 food grade essential oils in Australia here.