3 Simple Ways to Make Delicious Vegetarian Pumpkin Braised for Meals

Prepare the vegetables

Buy pumpkin, peel it, and then wash it thoroughly. After that, cut the pumpkin in half, use a knife to scrape out the seeds, then cut it into bite-sized pieces.

Peel the ginger, crush it, and then finely chop it. Wash the peas and let them drain.

Wash the Vietnamese coriander and cilantro, let them drain, and then chop them finely.

Stewed Pumpkin

Place a pan on the stove, turn the heat to medium, and add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat up, then add minced shallots and ginger, and stir-fry for 2-3 minutes. Add the pumpkin and peas and stir well.

Next, season the pot with 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, and 1/2 teaspoon of ground pepper, then stir well for another 2 minutes before adding a little water until it covers the surface of the pumpkin. Then, cover and simmer for 20 minutes.

After 10 minutes of simmering, open the lid, flip the pumpkin, cover again, and simmer for another 10 minutes. After 20 minutes, the pumpkin and peas should be soft; add 1 tablespoon of soy sauce, chopped coriander, and Vietnamese mint, stir well for another minute, then turn off the heat and transfer everything to a plate.

Final Product

So the vegetarian pumpkin stew with peas is complete, bringing a light fragrance of Vietnamese coriander and cilantro. The pumpkin and peas are stewed until soft, with a creamy texture, and the seasoning is just right. This dish is also very delicious when served with hot rice. Give it a try!

Prepare the ingredients

Soak the peanuts in water for about 4 hours until they are soft, then drain.

Peel the pumpkin, remove the seeds, wash it clean, and drain. Then, cut it into bite-sized pieces.

Peel the ginger and cut it into thin strips.

Braised Pumpkin

Put a pan on the stove, turn the heat to medium, and add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat up, then add ginger to sauté until fragrant. Next, add peanuts and stir well for 2 – 3 minutes before adding the pumpkin.

Season the pan with 1/2 teaspoon of seasoning powder, 1/3 teaspoon of pepper, and 1/2 teaspoon of sugar, stirring continuously until the spices dissolve completely.

Next, add just enough water to the pan to cover the pumpkin, then cook on low heat until the water in the pan thickens and the pumpkin is soft, then turn off the heat and transfer everything to a plate.

Final Product

The braised pumpkin with peanuts has a beautiful golden color, and the seasoning is very well balanced. The pumpkin and peanuts are cooked until soft, with a delicious nutty flavor. Try it hot right away!

Prepare the ingredients

Soak the seaweed in water for 20 – 30 minutes until it softens and expands, then remove it and let it drain. After that, cut it into bite-sized pieces.

Peel the pumpkin, remove the seeds, wash it thoroughly, let it drain, and then cut it into bite-sized pieces. Next, put all the cut pumpkin into a bowl and marinate with 1 teaspoon of seasoning.

Vegetarian sausage cut into small bite-sized pieces. Wash the chili and green pepper, let them drain, then crush them with a knife.

Wash the green onion, let it drain, and then slice it thinly. Pick the leaves of the basil, wash them thoroughly, let them drain, and then chop them finely, leaving about 2 – 3 whole basil leaves.

Fry the pumpkin

Place a pan on the stove, turn the heat to medium, and add 100ml of cooking oil. Wait for the oil to heat, add 2 – 3 basil leaves to fry, then remove them immediately. After that, add the pumpkin and fry until the pumpkin is slightly charred, then remove.

Stewed pumpkin

Place a pot on the stove, adjust the heat to medium, add 2 tablespoons of cooking oil (the leftover oil after frying the pumpkin) to the pan. Wait for the oil to heat, then add the chopped onions and sauté until fragrant.

Next, add the vegetarian sausage and pumpkin in turn, seasoning with 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 2 tablespoons of soy sauce, 1 cup of fresh coconut water, 1 bowl of water, green pepper, and crushed chili, and cook until the pumpkin is soft.

Finally, add the seaweed and cook for another 1-2 minutes, then turn off the heat and add the remaining basil leaves to finish.

Finished Product

Stewed pumpkin with seaweed has an enticing aroma of basil and green pepper. When you eat it, you will experience the creamy richness of the pumpkin and the crunchiness of the seaweed. All the ingredients are well-seasoned to taste.

Place a pot of rice next to this plate of vegetarian stew so you won’t have to worry about leftover rice!