Easy Vegetable Pumpkin Stir-Fry

Easy Vegetable Pumpkin Stir-Fry Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 17 mins

Ingredients

▢ 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

Instructions

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.

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