This UK-style vegan stuffed marrow fills a mild, tender marrow with lentils, rice, vegetables and herbs, then bakes it until the edges are golden. Pre-roasting the hollowed halves helps them cook evenly, while the savoury filling makes this a satisfying main course rather than a side dish.
Ingredients
- 1 large marrow, about 2½–3 lb (1.2–1.4 kg)
- 1 tablespoon olive oil (15 ml), divided
- 1 medium onion, finely diced, about 1 cup (150 g)
- 1 medium carrot, finely diced, about ¾ cup (90 g)
- 1 celery stalk, finely diced, about ½ cup (50 g)
- 5 oz mushrooms, finely chopped, about 2 cups (150 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 1 teaspoon smoked paprika (2 g)
- ½ teaspoon dried thyme (0.5 g)
- 1 can green or brown lentils, 14 oz (400 g), drained and rinsed; this gives about 1½ cups (240 g)
- ¾ cup passata or smooth tomato sauce (180 ml)
- 1 cup cooked rice, cooled (185 g)
- ⅓ cup chopped walnuts (35 g), optional
- 2 tablespoons nutritional yeast (10 g), optional
- ¼ cup chopped fresh parsley (15 g), divided
- 1 tablespoon lemon juice (15 ml)
- ½ teaspoon fine salt (3 g), plus more to taste
- ¼ teaspoon black pepper (0.5 g)
- ¼ cup vegan breadcrumbs (25 g), optional, for a crisp top
Instructions
- Heat the oven and prepare the marrow. Heat the oven to 400°F (200°C), or fan 350°F (180°C). Line a baking tray with baking paper. Scrub the marrow, trim off the ends and cut it lengthwise in half. Use a spoon to scrape out the seeds and soft central pulp, leaving a sturdy shell about ½ inch (1 cm) thick. Chop any firm flesh you remove into small pieces and set it aside for the filling; discard the seedy pulp. If the halves are too long for your tray, cut each one crosswise into two manageable pieces.
- Give the shells a head start. Brush the cut sides lightly with some of the oil, then set the halves cut-side down on the lined tray. Bake for 15 minutes. They should be beginning to soften but should still hold their shape. Take the tray out and carefully turn the halves cut-side up. If liquid has collected inside, pour it away and blot the cavity with kitchen paper. This short pre-bake helps prevent a watery base after stuffing.
- Cook the vegetable filling. While the marrow bakes, warm the remaining oil in a large frying pan over medium heat. Add the onion, carrot and celery and cook for 5 minutes, stirring occasionally, until the onion starts to soften. Stir in the mushrooms and the chopped marrow flesh, if using, and cook for another 5 minutes. Add the garlic, smoked paprika and thyme; stir for 30 seconds, just until fragrant.
- Make the filling cohesive. Add the drained lentils, passata, cooked rice, walnuts if using, nutritional yeast if using, half the parsley, lemon juice, salt and pepper. Stir well and cook for 3–4 minutes, until hot and thick rather than soupy. Taste and adjust the seasoning. The mixture should hold together on a spoon; if it looks loose, simmer it for another minute or two. If it seems dry, stir in a tablespoon of water or passata.
- Stuff and bake. Divide the filling between the marrow halves, mounding it gently without pressing hard enough to split the shells. Sprinkle over the breadcrumbs if you want a crisp finish. Bake cut-side up for 25 minutes, until the marrow is easily pierced with a small knife and the filling is piping hot. If the breadcrumb topping needs more colour, place the tray under a hot grill for 1–2 minutes, watching closely so it does not burn.
- Finish and serve. Leave the stuffed marrow to stand for 5 minutes so the filling settles and the halves are easier to lift. Scatter over the remaining parsley and serve hot. Cut each half into portions at the table, or serve a half per person if the marrow is modest in size.
Tips
- Choose a firm marrow. Look for one that feels heavy for its size, with unbroken skin and no soft patches. A very large, over-mature marrow can have watery flesh and a bigger seed cavity; it is still usable, but remove the seeds generously and expect a softer texture.
- Keep the filling fairly dry. Canned lentils and cooked rice can vary in moisture, so drain the lentils thoroughly and let the filling simmer until it is spoonable rather than runny. Do not skip draining the pre-baked shells: excess liquid is the most common reason stuffed marrow turns soggy.
- Use leftover cooked rice safely. Start with rice that has been cooled and stored promptly in the refrigerator, rather than rice left sitting at room temperature. If cooking rice for this recipe, spread it out to cool quickly and refrigerate it within 2 hours.
- Make it gluten-free if needed. The filling is naturally gluten-free when the passata and other packaged ingredients are labelled gluten-free. Leave off the breadcrumbs or use certified gluten-free breadcrumbs; they add crunch but are not needed for the recipe to work.
Serving Suggestions
Serve the marrow hot as a generous centrepiece, with a crisp green salad dressed in lemon and olive oil to balance the soft, savoury filling. For a more substantial plate, add boiled new potatoes, roast potatoes or crusty bread for catching the tomato juices. Steamed green beans, peas or broccoli also work well, particularly if you want a simple vegetable side that does not compete with the herbs and smoked paprika.
For a relaxed family meal, bring the baking tray to the table and let everyone take a portion. A spoonful of extra passata warmed with black pepper makes an easy sauce. If you are serving people with different appetites, cut the halves into thick slices and offer the sides separately. A squeeze of lemon just before eating lifts the lentils and mushrooms, while chopped parsley adds freshness. The dish is filling enough to serve on its own, but a small side salad gives the plate a crisp contrast.
Variations
Change the grain: Replace the cooked rice with 1 cup (about 175 g) cooked quinoa, couscous or bulgur. Quinoa keeps the filling light and distinct; couscous or bulgur gives it a softer, more compact texture. For a gluten-free version, choose rice or quinoa rather than couscous or bulgur.
Swap the lentils: Use 1½ cups (240 g) drained chickpeas or kidney beans in place of the canned lentils. Roughly mash about a third of them in the pan so the filling binds. Chickpeas give a firmer, nuttier bite, while kidney beans make the stuffing softer and more substantial.
Add different seasoning: Stir in ½ teaspoon (1 g) ground cumin and a pinch of chilli flakes for a warmer, gently spicy filling. You can also replace the thyme with 1 teaspoon (2 g) dried oregano. These are flexible flavour choices rather than traditional rules; marrow is often cooked in different ways in British homes, and the filling can be adapted to what is on hand.
Make it nut-free: Simply omit the walnuts. For extra texture, use pumpkin seeds if those are suitable for your table, or add a few more breadcrumbs on top. Nutritional yeast is optional too; without it, the filling will be a little less savoury and cheesy-tasting, but the tomato, mushrooms and herbs still provide plenty of flavour.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store portions in a covered container in the refrigerator for 3–4 days. The filling and marrow can soften as they stand, so use a wide container and avoid stacking heavy pieces on top of one another. If you know you will have leftovers, keep any extra sauce separate and add it when serving rather than storing the marrow in a pool of liquid.
Reheat a portion covered in an oven-safe dish at 350°F (180°C) until steaming hot throughout; smaller portions usually take about 20–25 minutes from chilled, while a whole half may need longer. Check the centre with a food thermometer: leftovers should reach 165°F (74°C). You can also microwave individual portions in a covered, microwave-safe dish, turning or rearranging them halfway through and checking that the centre is thoroughly hot. Avoid reheating the same portion more than once.
For longer storage, freeze cooked portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat as above until the centre reaches 165°F (74°C). The marrow will be softer after freezing and thawing, but the lentil filling remains flavourful. Do not freeze a portion that has already been reheated.
Frequently Asked Questions
Do I need to peel a marrow before stuffing it?
No. The skin helps each half keep its shape as it bakes, and it softens enough to cut and eat when the marrow is cooked. Wash it well and remove any damaged spots. If the skin is unusually tough, you can scoop the cooked filling out to serve, but peeling a raw marrow is difficult and unnecessary for this recipe.
Can I prepare vegan stuffed marrow in advance?
Yes. Make the lentil-and-rice filling up to 2 days ahead and keep it covered in the refrigerator. You can also hollow the marrow a few hours ahead, cover it and chill it. For the best texture, pre-bake the shells, fill them and complete the final bake close to serving time. If assembling everything chilled, allow extra oven time and make sure the centre is piping hot.
Can I use dried lentils instead of canned?
Yes, but cook them first; dried lentils cannot be added straight to the filling because this recipe does not contain enough liquid or cooking time to soften them. Simmer about ¾ cup (150 g) dried green or brown lentils in water until tender, then drain well. The exact time varies by age and type, so follow the packet and check that they are tender but not falling apart. Use about 1½ cups (240 g) cooked lentils.
What can I use instead of passata?
Use ¾ cup (180 ml) smooth tomato sauce, or blend canned chopped tomatoes until smooth and measure the same amount. Chopped tomatoes can leave the filling wetter, so simmer the mixture for a little longer before stuffing. Tomato purée on its own is too concentrated; if that is all you have, mix 1 tablespoon (15 ml) purée with about ½ cup (120 ml) water and add only as much as needed to bind the filling.
How do I know when the marrow is cooked?
Push a small sharp knife into the thickest part of the flesh beside the filling. It should slide in with little resistance, while the shell still holds its shape when lifted. If the filling is already browned but the marrow remains firm, loosely cover the tray with foil and bake for another 5–10 minutes, then check again. Oven performance and marrow size can affect the final time.
Can I make this without rice?
Yes. Replace the rice with an equal volume of cooked quinoa, or use another ½ cup (80 g) drained lentils and ½ cup (75 g) finely chopped mushrooms for a grain-free filling. The texture will be denser and less fluffy, so avoid packing it tightly into the shells. Taste before stuffing and adjust the salt, lemon and herbs to suit the more lentil-forward mixture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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