Easy Vegetable Pumpkin Stir-Fry Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 17 mins
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 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
1.5 tbsp tamari , or soy sauce if not GF/liquid aminos
1 tbsp maple syrup
1 tsp corn starch
3 tbsp water
1Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces.
2Add 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.
3Meanwhile, stir together the tamari, maple syrup, 3 tbsp water and cornstarch in a small mixing bowl.
4Add 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.
5Lower 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.
6Turn off the heat and stir through the fresh spinach. Serve immediately with cooked rice or noodles.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.