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.
For the sauce
You’ll Need:
- 1 Red Kuri squash (about 500g) or any other pumpkin of your choice
- 1 cup (125g) zucchini, chopped
- 1.5 cups (115g) 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
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 1/4 cup water. Cook for around 5 minutes, rotating the pieces occasionally, until they start to soften.
- Get full recipe==>>earthofmaria.com
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