{"id":8433,"date":"2025-10-16T21:00:41","date_gmt":"2025-10-16T21:00:41","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8433"},"modified":"2025-10-16T21:00:45","modified_gmt":"2025-10-16T21:00:45","slug":"easy-vegetable-pumpkin-stir-fry","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-vegetable-pumpkin-stir-fry\/","title":{"rendered":"Easy Vegetable Pumpkin Stir-fry"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Vegetable Pumpkin Stir-fry<\/span><\/h2>\n
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This easy vegan pumpkin stir-fry is perfect for Fall! Loaded with fresh pumpkin and veggies, healthy, and ready in under 30 minutes! <\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div>\n\n
Author: <\/span>Nicole – Oh My Veggies<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Deep frying pan, or wok<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 1<\/span> lb<\/span> Red Kuri squash<\/span> or any winter squash of your choice<\/span><\/li>
    • 1<\/span> cup<\/span> zucchini<\/span> chopped<\/span><\/li>
    • 1\u00bd<\/span> cups<\/span> mushrooms<\/span> such as chestnut or button<\/span><\/li>
    • 1<\/span> teaspoon<\/span> ground coriander<\/span><\/li>
    • black pepper<\/span> to taste<\/span><\/li>
    • \u00bc<\/span> cup<\/span> cashew milk<\/span> or any other plant based milk of choice<\/span><\/li>
    • 1<\/span> large handful fresh spinach<\/span><\/li>
    • rice or noodles<\/span> cooked, optional, for serving<\/span><\/li><\/ul><\/div>

      <\/span>For the sauce<\/span><\/h4>
      • 1\u00bd<\/span> tablespoon<\/span> Tamari<\/span> or soy sauce if not GF\/liquid aminos<\/span><\/li>
      • 1<\/span> tablespoon<\/span> maple syrup<\/span><\/li>
      • 1<\/span> teaspoon<\/span> cornstarch<\/span><\/li>
      • 3<\/span> tablespoon<\/span> water<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces.<\/div><\/li>
        • Add the squash to a large frying pan or wok on a medium-high heat with around \u00bc cup water. Cook for around 5 minutes, rotating the pieces occasionally, until they start to soften.<\/div><\/li>
        • Meanwhile, stir together the tamari, maple syrup, 3 tablespoon water and cornstarch in a small mixing bowl.<\/div><\/li>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • Turn off the heat and stir through the fresh spinach. Serve immediately with cooked rice or noodles.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":8430,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[135,2881,2506,136,1715,2505,2877,138,697,1713,1712],"tags":[],"class_list":["post-8433","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-boiled","category-dinner","category-entree","category-gluten-free","category-lunch","category-simmered","category-stir-fry","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/10\/easy-vegan-vegetable-pumpkin-stir-fry-4.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=8433"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8433\/revisions"}],"predecessor-version":[{"id":8435,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8433\/revisions\/8435"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/8430"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=8433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=8433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=8433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}