Easy Vegetable Pumpkin Stir-fry (Vegan and Gluten-free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan pumpkin and vegetable stir-fry with mushrooms, zucchini, and spinach in a cashew cream sauce served over noodles. Seasonal, healthy, and ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 lb Red Kuri squash (or any winter squash of your choice)
- 1 cup zucchini (chopped)
- 1.5 cups mushrooms (such as chestnut or button)
- 1 tsp ground coriander
- black pepper (to taste)
- 1/4 cup cashew milk (or any other plant based milk of choice)
- 1 large handful fresh spinach
- rice or noodles (cooked, optional, for serving)
- 1.5 tbsp tamari (or soy sauce if not GF/liquid aminos)
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 3 tbsp water
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 820mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2189mg
- Calcium
- 193mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 820MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.