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.

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:

1. Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces.
2. 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.
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