| Moderate | Vegan | Gluten Free | Soy Free
Spicy Pumpkin Noodles
INGREDIENTS
Roasted Pumpkin:
- ½ pumpkin skinned and cubed
- 1-2 cups chopped orange carrots
- ½ tbsp Chinese 5 spice or allspice
- 3 tbsp chili oil
- salt and pepper to taste
- blend in:
- ½ cup vegetable broth
Mushroom Pumpkin Broth:
- 2-4 tbsp sesame oil
- 1 cup thinly sliced white onion
- 3 tbsp minced garlic
- ½ cup chopped green onions
- 1 ½ tbsp grated fresh ginger
- 3-4 cups chopped shiitake mushrooms
- ¼ cup liquid aminos or vegan fish sauce
- 2-3 tbsp maple syrup
- 1 tsp chili flakes
- 2 tbsp lime juice
- 3 cups roasted pumpkin purée
- 1-3 cups vegetable broth
- ¼ cup Follow Your Heart Dairy-Free Cream Cheese
- ⅓ cup Follow Your Heart Dairy-Free Shredded Parmesan
- salt and pepper to taste
INSTRUCTIONS
- Set the oven to 425°F in preparation to bake the pumpkin.
- Skin and slice the pumpkin into cubes. Place the pieces of pumpkin into a large baking dish along with the washed and chopped orange carrots.
- Coat and cover the chopped pumpkin and carrots with chili oil and Chinese five spice.
- Bake the seasoned pumpkin and carrots for 23-35 minutes or until the carrots are soft enough to easily pierce with a fork.
- Once the vegetables are soft and cooked all the way through, add them into a blender and blend them together with vegetable broth until everything is smooth and creamy.
- In a large pot heat up sesame oil and sauté sliced white onions for a few minutes and then add in minced garlic, and chopped green onions. Sauté until the white onion is soft and translucent and the garlic is slightly browned.
- Next add in the sliced mushrooms, freshly grated ginger, liquid aminos, and maple syrup. Sauté everything together until the mushrooms are cooked down and soft. Add salt and pepper to taste.
- Then add in the chili flakes, lime juice, roasted pumpkin purée, and mix in the vegetable broth until everything is well combined. Add in the Dairy-Free Cream Cheese and Shredded Parmesan. Mix everything together well until all the cream cheese is fully melted. The broth will be orange and very creamy. Add salt and pepper to taste if needed.
- Cook your noodles of choice and plate a big bowl with the pumpkin mushroom broth, add in the cooked long noodles, and garnish with crushed chili nuts, fresh cilantro, and thinly sliced red chili peppers.
- Sing your song, do your dance, speak your truth and enjoy the Spicy Pumpkin Noodle Bowl!
