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6 Delicious Vegan Pumpkin Recipes

Are you looking for some delicious vegan pumpkin recipes to get your family in the mood for cooler autumn weather? Pumpkin is not only delicious and rich in vitamin A, potassium, minerals, and fiber, but it's also amazingly versatile! Plus, as a vegetable, of course it's naturally vegan.


So, what can you do with pumpkin? So many things I hardly know where to start. Since there are so many non-vegan pumpkin recipes on the web. I thought it might be helpful to make some vegan versions available. Below are the vegan pumpkin recipes I chose to add here.





Health Benefits of Pumpkin - Not Just for Humans

As I just mentioned, pumpkin is super healthy. But did you know it is also good for cats and dogs? High in vitamin A and antioxidants, it also aids in digestion.


Fun fact: Pumpkin can ease tummy troubles and keep you regular. You can even add some to your dog's or cat's food if they're having problems of this nature.


Ready for delicious, nutritious vegan pumpkin recipes made with canned pumpkin? Let's go!




Creamy Vegan Pumpkin Soup Recipe


Ingredients:

2 Tbs cooking oil

1 clove garlic, minced.

1/2 an onion, diced

1 can pumpkin puree

3 cups vegetable broth

2 cups non-dairy milk (coconut, unsweetened oat, almond, rice)

1 teaspoon cinnamon

1/2 tsp ginger

1/2 tsp cloves

Salt and pepper to taste

To make:


  1. In the bottom of a soup pot, sauté onion and garlic in oil until onion is translucent. Add spices and stir.

  2. Pour in broth, pumpkin puree and milk. Bring to a boil on medium heat. Then lower the heat and simmer for 15 min. Serve hot.


Vegan Pumpkin Brownie Recipe


Ingredients:

1.5 cups flour

1/4 tsp salt

1/2 tsp cinnamon

1 cup sugar

1/2 cup cocoa powder

2 teaspoons baking powder

1 can pumpkin puree

1/4 cup cooking oil

1 tsp vanilla

oil to non-stick the pan


To make:
  1. Mix together flour, cinnamon, baking powder, salt and cocoa powder in a large bowl. Add pumpkin, sugar, vanilla and oil. Mix thoroughly.

  2. Preheat oven to 350 degrees. Grease a baking pan. Pour in the brownie batter and coat evenly.

  3. Bake for about 25 minutes, checking at about 22 minutes to test for doneness.

  4. When a fork poked into the center comes out clean, the brownies are ready to remove from the oven.





Vegan Pumpkin Pancakes Recipe


Ingredients:

2 cups flour

1/2 cup sugar

2 tbsp ground flaxseed mixed with 6 tbsp hot water, (sit a while to get a gel texture). *

1/3 cup oil

1/2 cup pumpkin puree

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp vanilla

1/2 tsp nutmeg

1/4 tsp salt

Vegan Butter

Maple syrup


To Make:
  1. In a large mixing bowl, combine flour, baking powder, sugar, spices and salt. Add flax/water gel, oil, vanilla, and pumpkin puree. Stir well.

  2. Heat a large skillet or pancake grill to medium-high. Grilling surface is ready when water drops sizzle on contact.

  3. Use small ladle to scoop out pancakes, as many as will fit on the surface. Leave enough space in between each so you can turn with a pancake spatula. Gently smooth out to form evenly flat cakes. After 2 minutes or so, when bubbles form and edges firm, flip. Cook on the opposite side for maybe 2 minutes more. If you want your pancakes darker, flip again until desired doneness is reached.

  4. Transfer pancakes to a dinner plate and continue stacking them, with pats of butter in between, as you cook the pancakes in rounds. To keep them hot, turn a large glass bowl over the top to use as a cover.

Serve hot, with your choice of toppings.





Vegan Pumpkin Custard Cups


Ingredients:

(Crust)

2.5 cups flour

2/3 cups canola oil

6 tsp ice cold water

(Filling)

2 cups pumpkin puree

1/2 cup sugar

1/4 cup FULL FAT canned coconut milk (this is to replace the egg yolks in the original recipe)*

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg


To Make:
  1. Combine flour and salt in a large bowl. Mix in oil. Add one Tablespoon of ice cold water at a time, using your hands to press into a ball against the side of the bowl. Continue doing this, adding a bit of cold water at a time and pressing the crust together, until dough consistency is reached.

  2. Roll out pie crust to flat. Cut out a circle that's big enough to fit over a Pyrex baking cup. Press crust into the baking cups, one at a time.

  3. Blend pumpkin, canned coconut milk, sugar, spices, vanilla, milk. Spoon pumpkin mixture to each custard cup to reach 3/4 of the way full.

  4. Bake at 350 to firm, about 30 minutes.

Vegan Pumpkin Spice Yogurt Cups Recipe


Ingredients:

1/2 can pumpkin puree

1/3 cup honey

1/2 tsp cinnamon

2.5 cups vanilla coconut or another non-dairy yogurt

1/2 cup crushed walnuts


To Make:
  1. Mix pumpkin puree with honey and cinnamon. (You may have to warm the honey slightly by dipping the bottom of the jar into a hot water bath for a few moments.)

Take out 3 or 4 serving cups. Layer spoonfuls of yogurt, pumpkin mixture, and crushed walnuts in each. Serve as a healthy snack or dessert!


Vegan Tofu Pumpkin Curry Recipe


Ingredients:

2 to 3 Tbs coconut oil or olive oil

1.5 to 2 lbs. extra firm tofu, drained, and cut into cubes

3 cloves garlic, minced

1 teaspoon grated ginger

1 can pumpkin puree

1 small can coconut milk or cream

1 tsp yellow curry powder

2 red chilis

Salt and pepper to taste

1 cup onion, cut into strips or chunks

1 cup red and green bell pepper

1 cup green beans

Juice of 1 fresh lime

1/2 cup chopped cilantro


To Make:
  1. In a large skillet, cook tofu in oil on medium-high heat until lightly browned. Set aside.

  2. Saute garlic, onion and ginger with spices and oil. Add veggies in batches cooking quickly and then transferring to a bowl to rest until all veggies are cooked.

  3. To the bottom of the pan, add pumpkin, coconut cream, curry powder and cumin. Cook for about 7 minutes.

  4. Add cooked tofu and veggies into the curry sauce. Cook on medium for 5 more minutes.

  5. Add cilantro and lime juice. Toss gently once more, and serve hot, over rice.


*REFERENCES



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