![['Close-up view of a vibrant pumpkin stir-fry featuring red kuri squash and zucchini.', 'Colorful stir-fried vegetables including chestnut mushrooms and spinach in a bowl.', 'Dish of stir-fried pumpkin and zucchini with a glossy sauce and cashew milk.', 'Detailed view of a vegan pumpkin stir-fry with a variety of fresh vegetables.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/pumpkin-stir-fry_1_U1.webp)
Easy Vegetable Pumpkin Stir-fry (Vegan and Gluten-free)
A quick and healthy vegan stir-fry featuring pumpkin, zucchini, and mushrooms in a flavorful sauce.
Ingredients
Vegetables
- 1 piece red kuri squash
- 1 cup zucchini
- 1.5 cups chestnut mushrooms
- 1 tsp dried coriander
- black pepper black pepper
- 0.25 cup cashew milk
- 1 large handful spinach
- to taste rice (cooked)
- 1.5 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 3 tbsp water
Instructions
- Cut the squash into bite-sized pieces and cook in water for 5 minutes.
- Mix tamari, maple syrup, water, and cornstarch to make the sauce.
- Add zucchini and mushrooms to the pan, season with coriander and pepper, and cook for 5 minutes.
- Pour in cashew milk and sauce, simmer until thickened, then stir in spinach and serve with rice.
Notes
Use fresh vegetables for best flavor and texture.