Easy Vegetable Pumpkin Stir-fry
This easy vegan pumpkin stir-fry is perfect for Fall! Loaded with fresh pumpkin and veggies, healthy, and ready in under 30 minutes!
Servings: 2
Equipment
- Deep frying pan, or wok
Ingredients
- 1 lb Red Kuri squash or any winter squash of your choice
- 1 cup zucchini chopped
- 1½ cups mushrooms such as chestnut or button
- 1 teaspoon ground 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
- 1½ tablespoon Tamari or soy sauce if not GF/liquid aminos
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 3 tablespoon 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 tablespoon 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.
