Sunday, August 4, 2019

Easy Vegetable Pumpkin Stir-fry

Make this primary vegan pumpkin stir-fry with Red Kuri squash or any different pumpkin kind and an abundance of vegetables for a dinner that’s simple, wholesome and comforting. It’s shiny for a chilly night in fall or winter, and competent in beneath 30 minutes.

Easy Vegetable Pumpkin Stir-fry

Easy vegan vegetable pumpkin stir-fry

In my opinion, it’s by no means too early for pumpkin recipes. As simply as September 1st rolled around, I went to every one grocery shop searching for this effective orange vegetable. Only one had it. At least I got there within the end, with a little bit of time and effort.

There’s also no such a factor as too a lot pumpkin. The further truly is the merrier (even if issues don’t get merry in a literal sense till Christmas).

Vegan pumpkin and vegetable stir-fry with brown rice

So, right now I’m sharing a recipe that’s very representative of how I desire to eat: simple, effortless, with lots of flavour to move around. Except ‘go around’ insinuates sharing, but you’ll absolutely desire to make a vast portion to maintain all to your self on a chilly night after a lengthy day at school/work. In different words, in case you desire to take pleasure in pumpkin with little time and effort, primary vegetable pumpkin stir-fry is the recipe for you.

This is considered one of these food that simply brings you so a lot joy. I recognise that the phrase ‘comforting’ is overused, but it’s quite accurate. Served over a bed of rice, every one forkful brings in so a lot flavour you virtually overlook that the veggies are tremendous nice for you. The sauce provides a trace of sweetness to praise that of pumpkin. Put simply, it’s incredible. I imply – I desire to change up my meals. Cooking is a artistic outlet to me. But I actually have a sense I’ll maintain coming again to this recipe as lengthy as pumpkin season is right right here simply due to the fact it’s too nice to make purely as simply as (or twice, or three times…) and is a pleasant reminder of how a lot you could create with simple, entire ingredients.

Vegan red kuri squash stir-fry with vegetables and a candy sauce

Healthy pumpkin stir-fry with mushrooms, zucchini and rice

What pumpkin sorts can I use?
I’d 100 percent suggest you use red Kuri squash for this pumpkin stir-fry recupe. It has a delicate candy flavour, a dense texture, and falls aside fairly during the cooking task to offer further flavour to the sauce.

However, in case you can’t discover red Kuri squash or don’t have it on hand, truly sense unfastened to update it with any pumpkin variety. For example, butternut or Hokkaido squash would work properly too simply due to the fact they’re at the sweeter side, simply like kabocha (Japanese pumpkin). However, also maintain in thoughts that a few pumpkin sorts could prepare dinner faster than others, i.e., the cooking occasions at the recipe card could vary.

Vegan stir-fry recipe with pumpkin, mushrooms and zucchini

How to make pumpkin stir-fry
You’re possibly used to roasting pumpkin within the oven. Here, it’s no longer crucial as the red Kuri squash chefs quick in a frying pan/skillet.

Easy vegan stir-fry with pumpkin and autumn vegetables in a frying pan

We’ll bounce by including the squash items to a frying pan with round 1/4 cup water on a medium-high heat. Cook for round 5 minutes, till tender, and transfer over the items occasionally to steer clear of sticking.

Next, we’re gonna upload the remainder veggies with one other splash of water. The vegetables I used are  zucchini, mushrooms and onion, but you could upload in something else you've got within the fridge (carrots, bell pepper, aubergine, etc). Season with dried coriander and black pepper, stirring everything for 5 minutes till the veggies bounce to soften.

Then, decrease the warmth and upload cashew milk for further creaminess, adopted by the sauce shortly after. The sauce we’re utilizing is a primary mixture of tamari (or use soy sauce/liquid aminos), liquid sweetener or your choice, water and corn starch. It’s tremendous uncomplicated, but truly facilitates convey out the flavour of the dish.

Continue stirring everything for one other 5 minutes or so. At the final minute, turn off the warmth and stir by means of a handful of spinach till it wilts down.

And that’s it – your vegan pumpkin stir-fry is ready! Serve with noodles or rice, garnish with sesame seeds and recent coriander and you’ve got your self a 25 minute dinner that’s wholesome and tastes phenomenal.

Gluten-free vegan pumpkin stir-fry with seasonal vegetables

Other recipes you could enjoy…
Creamy Tomato Pasta With Tofu
Easy Black Bean And Vegetable Rice Soup
Berry And Almond Vegan Polenta Cake
Let me recognise within the comments: what do you propose on cooking whereas it’s pumpkin season? If you supply this pumpkin stir-fry a go, don’t overlook to tag me on Instagram or depart a remark on Pinterest so I can see your creations!
Easy vegan vegetable pumpkin stir-fry

5 from 2 votes
Easy Vegetable Pumpkin Stir-fry (Vegan and Gluten-free)
Make this primary vegan pumpkin-stir fry with Red Kuri squash or any different pumpkin kind and an abundance of vegetables for a dinner this is simple, wholesome and comforting. It's shiny for a chilly night in fall or winter, and competent in beneath 30 minutes.
 Course Main Course
 Cuisine Vegan
 Keyword 30 minutes or less, Dinner, fall, Gluten free, Oil free, Pumpkin, Red Kuri Squash, Squash, Stir-fry, Vegetables
 Prep Time 5 minutes
 Cook Time 17 minutes
 Total Time 22 minutes
 Servings 2
 Calories 295kcal
 Author Maria Gureeva


1 Red Kuri squash (about 500g) or any different 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 different plant milk of choice
1 vast handful recent spinach
rice or noodles, to serve
For the sauce
1.5 tbsp tamari or soy sauce if no longer GF/liquid aminos
1 tbsp maple syrup
1 tsp corn starch
3 tbsp water
US Customary - Metric


Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces.
Add the squash to a vast frying pan or wok on a medium-high warmth with round 1/4 cup water. Cook for round 5 minutes, rotating the items occasionally, till they bounce to soften.
Meanwhile, stir collectively the tamari, maple syrup, 3 tbsp water and cornstarch in a small blending bowl.

Add the onion, zucchini and mushrooms to the frying pan. Season properly with dried coriander and black pepper, cooking and stirring for 5 minutes, till the vegetables bounce to soften.
Lower the warmth and pour within the cashew milk collectively with the sauce, stirring on a low-medium warmth for 5-6 minutes till the vegetables are cooked by means of and the sauce has thickened.

Turn off the warmth and stir by means of the recent spinach. Serve all of a sudden with cooked rice or noodles. CLICK FOR ALL >>>