This dish has a decidedly southwestern flavor owing to the combination of pumpkin, pumpkin seeds, and green chili. It’s delicious, and so good for you! We use soy curls to make this, but you can also use cubed tofu. You can either cook this on the stove top, or in a slow cooker (if you have an Instant Pot you can use the slow cook function on it).
We are writing this recipe during the height of Pumpkin Spice season. Of course, most pumpkin spice things are sweet (pumpkin spice lattes, pumpkin spice scones, pumpkin spice everything). This recipe does include pumpkin, and spice, but not pumpkin spice. 🙂
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If the only thing that you think that pumpkin seeds are good for is roasting after removing them from your Jack-o-lantern, you’re in for a treat! People have actually been cooking with pumpkin seeds since almost forever! According to JCS Quality Food, “Pumpkin seeds have been consumed for many years and show no sign of going anywhere anytime soon. Pumpkins themselves are thought to have first been discovered in North America and were widely used by Native Americans. Actual pumpkin seeds have been found in Mexico and date back as far as 7000 B.C. Pumpkin seeds have been eaten throughout history for sustenance and medicinal purposes too. For example, pumpkin seeds were given to sick people as a means to expel parasitic worms and intestinal parasites from the body. As a result, they were listed as an antiparasitic in the United States Pharmacopoeia from 1863 to 1936.” How cool is that?
If you’re not yet familiar with soy curls, we talk a bit more about them here in our vegan pastrami recipe.
Thank you! ❤️
*Receipts will come from ISIPP.
Soy Curls with Green Chili Pumpkin Seed Sauce
1/2 package soy curls (one half of the package), rehydrated and patted dry
1 – 2 cups vegan chick’n stock or other stock
1/2 cup canned pumpkin
1 cup pumpkin seeds (raw)
1 small can (4.5 ounce) chopped green chilis
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried cilantro or 2 sprigs of fresh cilantro
Vegan sour cream to swirl into it just before serving
Put 1 cup of stock, the pumpkin puree, and all of the spices into a food processor and puree until smooth. If the mixture is too thick, thin it a little bit at a time with additional stock; you want it to have a nice thick sauce consistency.
Pour the sauce mixture into a sauce pan or slow cooker, and stir in the soy curls, pumpkin seeds, and chilis. Cook for 20 minutes over medium-low heat until heated through, stirring occasionally. If using a slow cooker cook on low for 4-6 hours.
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