Lover that I am of food and pumpkins, I cannot resist any recipes featuring my favorite cucurbit. While Whole Foods Market’s website has a trove of vegan recipes stressing natural/organic/healthful ingredients, the following do not specifically sport the “vegan” tag. But why let that limit your culinary progress? Here’s how I did these:
- Turkey Pumpkin Chili—Substitute the turkey with mushrooms, tempeh, or your own choice of vegan “meat substitute.”
- Pumpkin Bread Pudding—I used Ener-G Egg Replacer for the eggs, coconut milk for the half-and-half, and coconut cream for the cream. I also tossed in two handfuls of golden and dark raisins. Serve warm with love.
- Pumpkin Chocolate Cake—Just forget the eggs. Sweet and moist and not too high in fat, this cake is a great snack for a fall afternoon.
- Creamy Pumpkin Brown Rice—The aroma of pumpkin cooking into a creamy, risotto-like supper for a drizzly autumn night drives me wild with happiness.
- Pumpkin Streusel Bread—I actually used crushed Cheerios in the topping since I had no walnuts or chestnuts, doubled the apples, and substituted canola oil and Ener-G Egg Replacer for the butter and eggs. Results were irresistible.
But there are even more pumpkin recipes to explore! I haven’t had the time or money to try them yet, so it’s up to you to make these vegan and delicious:
- Pumpkin and Mushroom Pie
- Pumpkin-Cream Cheese Truffles
- Roasted Pumpkin Bisque
- Date and Pecan Pumpkin Squares
- Easy Spiced Pumpkin Cheesecake
- Pumpkin and Millet Muffins
- Pumpkin Apple Pie
- Vegan Pumpkin Pecan Pie is already vegan, how about that.