Crispy Herbed Pumpkin Fries, Vegan & Gluten-Free
Hey friends! Before we get to today’s super delish recipe, I want to mention that the release date of The Colorful Family Table is getting closer and closer (yay!!!).
Preorder before December 3rd to get the bonus bundle which includes:
- The Plant-Based ABC’s: A Coloring Companion to TCFT (a printable coloring book for kids and adults!)
- My new ebook: 5 Simple & Delicious Weeknight Dinners: Easy Plant-Based Recipes to cover Monday-Friday
- My Grocery Store Guide (the inside scoop on my favorite plant-based groceries & shopping tips)
I am seriously counting down the days until this book comes out because I am SO excited for you to dive right into to the extremely cozy fall chapter!
Ok, let’s make some Vegan & Gluten-Free Crispy Herbed Pumpkin Fries now!
This is a super simple recipe that’s definitely going to knock your socks off because it’s so crispy and full of flavor.
Let’s start by talking about the pumpkin. The recipe calls for a sugar pie pumpkin, which is a specific variety you can find at the farmers market or grocery store, not the kind of giant pumpkin you would use to carve a jack-o-lantern. That said, this recipe should work really well with any kind of winter squash that you happen to have on hand.
The fries are extra crispy because they’re coated in cornstarch, and I wanted to give them thanksgiving side dish vibe so I tossed them with dried sage and rosemary. To serve, I sprinkled a little nutritional yeast, fresh rosemary and parsley (mostly just because I had the herbs on hand and they make a pretty garnish), alongside ketchup and vegan chipotle mayo.
They make a great cozy snack or the perfect seasonal accompaniment to your favorite veggie burger. They’re also great in a macro bowl, as seen below!
Basically, you can’t go wrong with these fries. I’m so excited for you to try the recipe because they’re just so darn good!
Also, sure to eat the fries as soon as they come out of the oven because they’ll start to get soggy if they sit out for a too long!
- 1 medium sugar pie pumpkin
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- salt and pepper, to taste
- Preheat the oven to 400°F. Grease a baking sheet or line it with parchment paper.
- Slice the pumpkin in half. Scoop out the seeds (discard or save for roasting!). Slice the pumpkin into fry shapes, about ¼"-1/3" thick, making sure to slice off the peel.
- Place the fries in a large bowl. Add the remaining ingredients and use your hands to mix everything together, until all the pieces are coated.
- Spread the fries out on the baking sheet. Bake for 30 minutes, then remove the baking sheet from the oven and use a spatula to flip the fries. Return the baking sheet to the oven and bake for another 20 minutes, until crispy and browned. Serve hot out of the oven.
