Vegan Squash Zucchini Mushroom Saute’: Dutch Oven Style
A delicious Vegan squash zucchini mushroom Saute recipe is so easily prepared in one pot. That pot is the enamel cast-iron Dutch oven. This recipe consists of squash, zucchini, and mushrooms as its base. There is just enough liquid so you can fill out this meal in various ways.
Go ahead and add rice or pasta to the dish. You can fill the meal out further by adding extra steamed greens on the side. Or you can go all out and pile it onto a thick slice of sourdough bread or toast. The only limitation is imagination…
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Squash Zucchini Mushroom Saute Recipe
This fresh saute’ is a quick and easy Vegan recipe that serves 4 in under 30 minutes.
What Are the Ingredients for Squash Zucchini Mushroom Saute’
1 cup button mushroom, cut into wedges
1/2 cup zucchini, cubed
1 cup squash, cut into chunks
1 cup red bell pepper, cut into chunks
1 tsp mustard paste, I use Dijon
Sea salt and black pepper to taste
1 tbsp olive oil
4 tbsp mushroom* or vegetable stock
1 tsp ginger, minced
1 tsp garlic powder
1 pinch turmeric
1/2 tsp paprika
1 tbsp thyme, to serve
How to Make Squash Zucchini Mushroom Saute’
In a cast-iron Dutch oven heat the olive oil over medium heat.
Add the ginger, squash, mushroom, and toss for 3 minutes.
Add the mushroom, zucchini, bell pepper, mustard paste, turmeric, garlic powder, paprika, sea salt, pepper, and mushroom stock.
Cover and cook on low heat for 15 minutes.
Garnish with thyme on top and serve!
* Add your favorite accompaniment to change the texture of the meal such as rice pasts or Dutch oven bread, and enjoy it!
* If you love this recipe with vegetable stock you will love love love it with mushroom stock.
For some people, it is not easy to acquire this is the stock one I use.
Feel free to use vegetable stock as it is more readily available.
How Do You Make Zucchini and Squash Not Soggy?
Here are a couple of quick methods you can use so your zucchini and squash keep their form and do not turn into a soggy mess.
- Do not overcook
- Cut them into larger pieces
- After cutting lightly salt them – this method draws out some of the moisture before cooking
- Cooking zucchini and squash quickly before the moisture from the vegetable leaches out into the pan and starts to steam or broil it
- Cook your zucchini on or under a grill
How Do You Saute Vegetables?
Add your oil of choice to your pan. Heat up using medium to high heat. Remember how hot cast iron gets. Add onion first, if using, then garlic, then your vegetables of choice.
Keep turning so the vegetables do not stick. You want them cooked before the liquid from the vegetables leaches into the pan and start to boil the vegetables. It should take about 2-3 minutes.
Can You Use Yellow Squash in Place of Zucchini?
Yes, you can interchange both vegetables in any recipe. Do not overcook these vegetables as they will quickly turn to mush.
The extra liquid in some dishes with zucchini and squash could make the dish turn – “soupy” for want of a better word!!!
How Do I Steam Zucchini and Squash?
Bring a cooking pot or Dutch oven to a boil using 3 to 4 inches of water. The amount of water required depends upon the height of your steamer basket.
Place the steamer basket in the pot along with zucchini and/or squash – cut into equal-sized pieces.
Steam for 10-15 minutes – longer for softer vegetables.
How Long Do You Steam Zucchini and Squash?
Steam zucchini and squash for 10-15 minutes depending upon the size of the pieces and how al’ Dente you require the vegetables.
Test readiness by piercing the skin.
Should Squash and Zucchini Be Refrigerated?
No squash and zucchini do not need to be refrigerated. They will last a day or two if stored in a cool dry place outside the refrigerator.
If not refrigerating them use them as soon as possible for the best results.
They will last up to about a week in the refrigerator.
Zucchini and squash will last longer if they are kept dry and have a little circulation while being stored. The best ways to store zucchini and squash in the refrigerator.
- Keep the vegetables unwashed and whole for a longer life
- Unwashed in a plastic bag or a produce bag
- Wrapped in a cloth – cotton or muslin works well
Squash Zucchini Mushroom Saute'
This delicious Vegan recipe is an easy one-pot meal prepared in a Dutch oven.
Ingredients
- 1 cup button mushroom, cut into wedges
- 1/2 cup zucchini, cubed
- 1 cup squash, cut into chunks
- 1 cup red bell pepper, cut into chunks
- 1 tsp mustard paste, I use dijon
- Sea salt and black pepper to taste
- 1 tbsp olive oil
- 4 tbsp mushroom* or vegetable stock
- 1 tsp ginger, minced
- 1 tsp garlic powder
- 1 pinch turmeric
- 1/2 tsp paprika
- 1 tbsp thyme, to serve
Instructions
- In a cast-iron Dutch oven heat the olive oil over medium heat.
- Add the ginger, squash, mushroom, and toss for 3 minutes.
- Add the mushroom, zucchini, bell pepper, mustard paste, turmeric, garlic powder, paprika, sea salt, pepper, and mushroom stock.
- Cover and cook on low heat for 15 minutes.
- Add the thyme on top and serve.
* If you love this recipe with vegetable stock you will love love love it with mushroom stock.
For some people, it is not easy to acquire this is the stock one I use.
Feel free to use vegetable stock as it is more readily available.
Notes
Add your favorite accompaniment to change the texture of the meal such as rice pasts or bread, and enjoy it!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 77
Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.
Final Thoughts – Vegan Squash Zucchini Mushroom Saute’
Enjoy this fresh but filling recipe. I recommend that you double the recipe so you have some leftovers. Add your favorite accompaniment to change the texture of the meal and enjoy it!
Recommended Vegan Recipes
At Ovenspot I am committed to bringing you quick and easy recipe ideas, using fresh ingredients, that are prepared “all in one pot”.
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Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances.
Questions? Reach out to Michelle at [email protected]