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
- 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
- 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.
- Meanwhile, stir together the tamari, maple syrup, 3 tbsp water and cornstarch in a small mixing bowl.
- 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.
- 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.
- Turn off the heat and stir through the fresh spinach. Serve immediately with cooked rice or noodles.