5 INGREDIENT VEGAN RECIPES FOR FALL/WINTER (featuring pumpkin)

glutinous rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa is a protein-rich alternative, while regular rice is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is budget-friendly.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch without allergens, while oats are economical.

Microwave the kabocha squash for 2-3 minutes to soften it for cutting.

Cut the squash in half and scoop out the insides.

Cut the squash into wedges.

Steam the squash for 15-20 minutes until soft.

Peel the skin off the cooked squash with a small knife.

Blend the squash with water until smooth.

Transfer the blended mixture into a large pot and bring to a boil.

Add salt and sugar to the pot, adjusting the sweetness to taste.

Cook for about 10 minutes, stirring frequently.

Make rice cake balls from sweet rice flour and water, rolling them into small balls.

Add the rice balls to the boiling mixture, being careful not to get burned.

Make a starch slurry with sweet rice flour and water, whisking until smooth.

Once the rice balls rise to the top, turn down the heat and slowly add the starch slurry while stirring constantly for 1-2 minutes to thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens