Recipe Friday
3 min read 2 days ago
1. Vegan Pumpkin Soup
Ingredients:
- 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, cooked and pureed)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley or pumpkin seeds for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
- Add the minced garlic, cumin, ginger, and nutmeg. Cook for an additional minute until fragrant.
- Stir in the pumpkin puree and vegetable broth. Bring to a simmer and cook for about 15 minutes.
- Remove from heat and stir in the coconut milk. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or pumpkin seeds if desired.
2. Vegan Pumpkin Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup almond milk (or any plant-based milk)
- ½ cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Oil for cooking
Instructions:
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the almond milk, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour about ¼ cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface (about 3–4 minutes), then flip and cook for an additional 2–3 minutes until golden brown.
- Serve warm with maple syrup, fresh fruit, or nut butter.
3. Vegan Pumpkin Bread
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 1 cup pumpkin puree
- ½ cup brown sugar
- ¼ cup maple syrup
- ⅓ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- ½ cup walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, brown sugar, maple syrup, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.