Easy Vegetable Pumpkin Stir-fry (Vegan and Gluten-free)
Make this easy vegan pumpkin-stir fry with Red Kuri squash or any other pumpkin variety and an abundance of vegetables for a dinner that's simple, healthy and comforting. It's brilliant for a cold evening in fall or winter, and ready in under 30 minutes.
- 1 Red Kuri squash (about 500g) or any other pumpkin of your choice
- 1 cup zucchini chopped
- 1.5 cups chestnut mushrooms
- 1 tsp dried corinader
- black pepper to taste
- 1/4 cup cashew milk or any other plant milk of choice
- 1 large handful fresh spinach
- rice or noodles, to serve
For the sauce
- 1.5 tbsp tamari or soy sauce if not GF/liquid aminos
- 1 tbsp maple syrup
- 1 tsp corn starch
- 3 tbsp water
Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces.
Add the squash to a large frying pan or wok on a medium-high heat with around 1/4 cup water. Cook for around 5 minutes, rotating the pieces occasionally, until they start to soften.
Meanwhile, stir together the tamari, maple syrup, 3 tbsp water and cornstarch in a small mixing bowl.
Add the onion, zucchini and mushrooms to the frying pan. Season well with dried coriander and black pepper, cooking and stirring for 5 minutes, until the vegetables start to soften.
Lower the heat and pour in the cashew milk together with the sauce, stirring on a low-medium heat for 5-6 minutes until the vegetables are cooked through and the sauce has thickened.
Turn off the heat and stir through the fresh spinach. Serve immediately with cooked rice or noodles.
Calories: 295kcal | Carbohydrates: 71g | Protein: 9g | Fat: 1g | Sodium: 811mg | Potassium: 2834mg | Fiber: 11g | Sugar: 23g | Vitamin A: 9420IU | Vitamin C: 94.7mg | Calcium: 221mg | Iron: 4.7mg