I have 9 Vegan pumpkin recipes here. I didn’t realize you could make so many different foods with pumpkin. Pumpkin is very versatile. You can put it in desserts or main dishes. I have Vegan pumpkin recipes here for soup, doughnuts, cookies, bread, pasta, pie, muffins, and pancakes. I don’t know which one to try first. Maybe I’ll have to try them all eventually.
Fall is coming on soon around here. I’m thankful for the cooler weather. It has been such a long hot summer. The pumpkins in my garden are ready to pick. That means that it’s time to start thinking about harvesting that pumpkin and making my favorite Vegan pumpkin recipes.
That means it’s time for you to try some these wonder Vegan pumpkin recipes too. I hope you enjoy them. I love the selection.
If you like these Vegan Pumpkin Recipes, you may also like these:
Vegan Pumpkin Recipes
1. Quinoa Black Bean Pumpkin Soup – Avocado Pesto
This pumpkin soup with black beans and quinoa makes a filling hearty meal with if full of nutritious and healthy ingredients. It would be really good for a weeknight dinner in the fall. Even though it’s vegan with no meat in it, it’s sure to fill you up nicely. It’s gluten-free too so you should pass this on to all your friends that eat gluten-free.
My grandma used to make doughnuts every Halloween night. It was like a tradition. Some of my relatives knew that so they started making a habit of coming to visit us every Halloween night. They really enjoyed visiting with my grandma while she fried the doughnuts and of course they had to eat some too. It was a fun thing to do and my mom always looked forward to those doughnuts. My grandma didn’t make them very often so it was a real treat. Grandma didn’t make pumpkin doughnuts but I think if she’d had this recipe she would have. Doughnut holes are a lot easier to make than doughnuts too, so don’t let these scare you off. A doughnut hole is so much fun to just pop the whole thing in your mouth and eat the whole thing in one big bite. It may not be very manners but it sure is fun.
3. Pumpkin Sugar Cookies – Minimalist Baker
I absolutely adore pumpkin cookies. Actually I think they are my favorite kind of cookie. Except when I make mine I put chocolate chips in them and they really make the difference. The frosting on these looks really good too. I might have to give it a try sometime. I think it’s interesting how you can put pumpkin in something sweet like a cookie or a doughnut but you can also put it in something savory like soup or pasta. Pumpkin really is a very versatile vegetable. Actually some people argue that pumpkin is a fruit. What do you think? Fruit or Vegetable?
4. No Bake Pumpkin Pie Balls – Evolving Table
5. Pumpkin Pasta – Vnutrition and Wellness
At first I was a little confused I thought this was a recipe to make your pasta with pumpkin in it. Oh, I was wrong again. It’s really just regular pasta with a delicious pumpkin flavored sauce. Make sure you read the ingredients on the box because regular pasta is made with eggs. I’m sure you probably already buy vegan pasta all the time. The second secret to this sauce is the coconut milk, it make it’s so creamy and delicious. If you have leftover sauce you can use it in other recipes too. It is a great sauce for a vegan mac and cheese too.
6. Chocolate Chip Pumpkin Pancakes – The Pretty Bee
These pancakes must be like eating pumpkin cookies for breakfast but probably not as sweet. They are fluffy and light and full of pumpkin spice flavor. They make a special breakfast on a weekend or any other day if you have time to make pancakes during the week. They are so much healthier than regular pancakes. Pumpkin is full of healthy vitamins and protein.
7. Best Ever Pumpkin Muffins – Apple Of My Eye
Pumpkin muffins are wonderful. My sister adores pumpkin muffins. She waits with great anticipation every fall until Costco makes them and sells them. She doesn’t eat vegan so that’s okay. But you can make your own pumpkin muffins any time of the year you want to.
When you use pumpkin from a can there is no reason you can’t have them any time. But if you want to make your own puree from a real pumpkin you could do that too. It’s just a little more work and time-consuming.
I think fresh pumpkin is so much better than canned. There is no comparison in my opinion. Besides, I think a lot of the vitamins are lost when it’s processed and canned. I grow pumpkins in my garden.
When I harvest them I cut them up and cook them. Then I measure out 2 cups and freeze them in a zip lock bag or another container. Most recipes I have require 2 cups of pumpkin so it’s really easy to just grab it out of the freezer and thaw it out in the freezer and I’m good to go.
8. One Bowl Pumpkin Bread – Vegan Richa
Pumpkin bread is another in my favorites. It’s so easy to just mix it up and dump it in a loaf pan and wait for it to bake. It’s a lot easier than making individual cookies or doughnuts. I think it makes a great dessert or a treat. The chocolate chips are the best part though. Wait until it’s cooled down a little big before you slice it though or you have a crumbled mess.
9. Easy Pumpkin Pie – It Doesn’t Taste Like Chicken
You can’t have vegan pumpkin recipes without a pumpkin pie recipe. That would just be insane. So here it is, I saved it for last. You could even make this for Thanksgiving dinner if you wanted to. Don’t you just love the discovery of coconut milk and coconut cream? Who ever discovered that is a genius. I’m so glad they did, it really make a lot of vegan recipes so much better.