Ready in minutes these pan-toasted tamari pumpkin seeds are incredibly easy to make and taste great sprinkled on salads and grain bowls. Or just eat them by the handful!
My mom followed a macrobiotic diet for several years when I was young. So while my friends were eating typical southern dishes, I was being introduced to miso soup, wakame, lentils, and brown rice.
While I'm SO grateful now for that introduction to healthier, plant-based, whole foods, I wasn't fully on board with a lot of the things Mom cooked back then.
But anytime she pulled out the big cast iron skillet to make tamari pumpkin seeds, that was a different story!
Toasting the seeds brings out a richness that is SO satisfying, and the salty, umami-rich tamari give them an almost bacon-like vibe.
You only need TWO ingredients and about 10 minutes to make them.
Step By Step How To
1. Heat a large (12-inch), heavy-bottomed skillet over medium-low heat. Once hot add 1 cup seeds.
2. Stir the pumpkin seeds occasionally. As soon as they start to pop, stir more frequently so that they don't burn. If they're browning too quickly, reduce heat to low.
3. It's time to add the tamari when most of the seeds are golden and have popped/puffed up. Total time will be around 7 to 10 minutes.
4. Drizzle 1 tablespoon tamari evenly around the pan, and immediately stir to distribute through the seeds. Transfer the seeds to a plate to cool, then store in an airtight container.
Pepita and Pumpkin Seed FAQs
If you have a Whole Foods or a locally owned natural foods store near you, they usually have raw pepitas in the bulk bins section. And if not, let the store manager know they should carry them! You can also order pepitas/pumpkin seeds online from sites like Amazon, Thrive Market, and Nuts.com.
Even though the names are used interchangeably, technically "pumpkin seed" can refer to seeds from any variety of pumpkin. Pepitas come from certain varieties, and the seeds don't have the outer white hull you're used to seeing in your halloween jack-o-lantern.
Sure! If you don't need the recipe to be gluten-free, soy sauce or shoyu can be used. I find tamari to be a bit more complex and rich, though.
Sprinkle tamari pumpkin seeds on salads, rice, quinoa, potatoes, roasted vegetables, noodle dishes, or just enjoy them by the handful. They're an easy and healthy way to level-up the flavor of almost any dish.
Try them in this recipe for Sweet Potatoes With Kale and White Beans.
You might also like:
Vegan Bacon Bits
Parsley-Dill Pesto
Oil-Free Zhoug Sauce
Savory Granola With Rosemary
Nut-Free Vegan Ranch Dressing
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Easy Tamari Pumpkin Seeds
Equipment
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon tamari
Instructions
- Heat a large (12-inch), heavy-bottomed saute pan or cast iron skillet over medium-low heat. Once hot, add pumpkin seeds in a single layer.
- Stir the pumpkin seeds occasionally. Once they begin to pop, stir more frequently so they don't burn. If the seeds are browning too quickly, reduce heat to low.
- Stirring frequently, cook until most of the seeds are golden, 7 to 10 minutes depending on how hot the pan is. Drizzle the tamari around the pan, and immediately stir to distribute.
- Transfer the seeds to a plate to cool. Enjoy now, or store in an airtight container in the refrigerator.
Notes
Variations
Classic tamari pumpkin seeds taste amazing, or feel free to experiment with spices and other flavors. Try them with black pepper, a dash of cayenne, ginger, cumin, or curry powder.Storage
Once the seeds are cool, store in the refrigerator in an airtight storage container. I'm not sure of the exact shelf-life of tamari pumpkin seeds, but they should be fine for weeks...though, they never last that long in our house.Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
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