Easy Vegetable Pumpkin Stir-fry

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.

Recipe

Equipment

• Deep Frying Pan or wok

Ingredients

• 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 coriander
• black pepper to taste
• ¼ cup cashew milk or any other plant based milk of choice
• 1 large handful fresh spinach
• rice or noodles cooked, optional, for serving

For the sauce

• 1.5 tbsp tamari or soy sauce if not GF/liquid aminos
• 1 tbsp maple syrup
• 1 tsp cornstarch
• 3 tbsp water

Instructions

• 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 ¼ 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. 

Nutrition