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Creamy Pumpkin Sauce & Zucchini Noodles with Beyond Meat Sausage

Thanksgiving is in two days, and I have no plans to eat anything with pumpkin, so why not get it in now?

pumpkin zoodles

Recipe by The Simple Veganista | Serves: 3 | Time: 30 min


1 can (14 oz.) #pumpkin puree

1 1/2 cups unsweetened cashew milk

1 tbsp EVO

1/4 red onion, minced

2 cloves garlic, minced

2 Beyond Meat sausages, sliced

5 large #kale leaves, stems removed and julienned (I did about 2 cups work)

3/4 teaspoon dried thyme

4 large #zucchini, spiralized

S&P, to taste


In a medium size bowl, combine the milk and pumpkin puree, set aside.

In a large pan, heat oil over medium, add onion and saute for 4 minutes, add garlic, sausage, kale and thyme, cook until kale softens, stirring occasionally, about 3 – 4 minutes.

Turn heat to medium-low, add the pumpkin mixture, and give a good stir. Add in the zucchini noodles, using tongs, mix to coat, place the cover askew and let simmer 4 – 5 minutes, or until zucchini has become al dente, stirring occasionally. If the sauce is bubbling too much, reduce heat to low.

Taste for flavor adding salt & pepper to taste. Enjoy!


What I ate and drank today

6 glasses of water

2 cups of decaf

1 cup of coffee

Leftover gochujang noodles


Old fashioned


~5.5 miles of walking

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