Tag Archives: tooforkey

Vegan Thanksgiving

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Since I have vegans and omnivores in my house, I wasn’t about to make two distinct meals. So, my goal was that everything would be delicious and vegan-friendly, except for 1 meat dish (not discussed or pictured here). It was a success and we all stuffed our faces!

Home-made Tooforkey 

Our star dish is always the tooforkey. It’s not that hard to make, but it does take some time. The gluten load doesn’t make some bellies happy, so I only do this dish about 3 times a year.

  • 2 cups vital wheat gluten
  • 1/2 c. soy or chickpea flour
  • 3/4 c. nutritional yeast flakes
  • 1 t pepper
  • 1 onion diced  finely (or sub with onion powder)
  • 4 cloves garlic, minced finely (or sub with prepared minced garlic)
  • 1 container of firm or extra firm tofu
  • 3.5 c. water + 3 t. vegetable or faux chicken broth powder or concentrate 
  • 4 T. soy sauce or liquid aminos
  • 3 T. olive oil
  • 1 t. liquid smoke
  • 2 cups gravy (either packaged or make your own – see below)

Blend tofu, 1 1/2 cups of broth, 2 T soy sauce, liquid smoke, 1 T of the olive oil until smooth.  Once in a while, I will get a block of tofu that has been frozen at some point and it will not mix smoothly.  This is not preferable, but it’s not a tragedy.  Just do what you can. Add the finely chopped onion and 1/2 of the minced garlic.

Mix the gluten, flour, yeast, and pepper in a separate bowl.

Combine the two.  This will be much much easier if you have a dough hook and a stand mixer, but it can be done by hand.  If it is too wet to form a dough ball, add bits of soy or garbanzo flour until it is (this can happen if the tofu has more water in it due to prior freezing, if your measurements are a bit off, etc.).  Knead for about 10 minutes.  Cover the bowl with a warm towel and let it sit for about an hour.  It will rise some.  Knead again for about 10 more minutes.

Line a baking pan with parchment.  Shape the dough into a loaf, try to make it not too “deep” – 2-3 inches tall is preferable.  Mix the remaining broth, soy sauce, olive oil, and liquid smoke.  Pour this broth over the loaf and place in oven at 325*.  Bake for about 2.5 hours if you are going to reheat the next day or 3 if you aren’t. You may wish to turn it over half way through. I don’t, but I baste it about every 15 minutes.  Most of the broth will be gone when it’s done (if most of the broth has gone when you turn it, mix up and add another cup of broth).  Remove from oven and allow to “settle” for a while before serving.

I recommend cooking this ahead of time so you have your oven free for more of the big day. Plus it’s actually better on day two. When about ready to serve, place the loaf back into a baking pan, mix your vegan gravy (see recipe below), and pour over it and cover with foil.  Put it back in the oven and heat at 325* until warmed through, about 30-45 minutes.

Vegan Gravy

  • 1/4 cup olive oil or vegan butter (we like Earth Balance)
  • 1/4 cup flour
  • ½ diced onion and ½ cup diced mushrooms (optional)
  • 2 1/2 cups broth – either vegetable or faux chicken
  • 3 T soy sauce or liquid aminos
  • 1 t liquid smoke
  • salt and pepper to taste

If using mushrooms and onions, place 2 T. olive oil in frying pan and saute mushrooms and onions until the onions begin to carmelize.  Set aside.  Mix soy sauce and liquid smoke into broth and set aside.  In a large pan, add remaining oil and begin to heat.  Add flour and stir, forming a roux.  Cook for 1-2 minutes, stirring constantly.  Begin adding broth mixture slowly, stirring constantly to prevent any lumping.  Once fully mixed, add mushrooms and onions if using.

Continue to stir gently while bringing gravy to a low boil.  Reduce heat to a simmer and stir regularly until gravy thickens.  Salt/pepper to taste and serve over tofurkey or potatoes.

Vegan Instant Pot Mashed Potatoes

This is a boring mashed potato recipe but vegan.

  • 5 lb potatoes
  • ½ cup vegan butter
  • unsweetened soy milk as needed
  • Salt and pepper to taste

Peel potatoes and cut into quarters or large slices. Place in the Instant Pot and cover with water. Cook at high pressure for 8 minutes and then release. Drain potatoes. Turn pot back on to sauté and continue to cook, stirring often, to allow some of the water to evaporate off (if you don’t have time to stir much, put it on warm and just keep the lid off). Add butter and mash, adding soy milk as needed. Salt and pepper to taste.

Vegan Spinach Dip 

  • 1/2 cup vegan mayo
  • 1 cup vegan sour cream
  • 1 lb spinach, chopped (either fresh or use 1 10 oz package frozen spinach, thaw, and squeeze out water)
  • 1/2 onion, finely diced
  • 1 small can water chestnuts, diced (optional)
  • 2 t dill*
  • 2 cloves minced garlic*
  • 1/2 t turmeric*
  • * or you can skip the onion and spices and just use a packet of onion soup mix!

Mix and chill overnight. Serve with bread or pita points.

Soft Sourdough Dinner Rolls 

As with many sourdough recipes, this one is a little complicated, so I provided times. The recipe is from The Perfect Loaf – All I did was make it vegan! It assumes you have a sourdough starter.

9:00 a.m. make levin by mixing:

  • 74g all purpose flour
  • 74g water
  • 15g sugar
  • 30g starter

4:00 p.m.  make tangzhong

  • 41g all purpose flour
  • 166g unsweetened soy milk

To medium saucepan, add the flour and soy milk listed above. Turn the heat to medium-low and cook, whisking continuously, until the mixture thickens and becomes like a paste. Set aside to cool.

4:45 p.m. mix dough

  • tangzhong
  • 328g all purpose flour
  • 148g bread flour
  • 39g sugar
  • 181g water
  • 11g salt
  • 192g levain
  • 95g vegan butter

Mix all but butter in a stand mixer with dough hook on low speed for 1 to 2 minutes until incorporated. Then, mix on speed 4 for 5 minutes until dough clumps around the dough hook. Allow the dough to rest 10 minutes.

Then slice in the vegan butter while the mixer is running on low speed. Do this slowly and the butter will incorporate more easily. In 5-8 minutes, all butter should be added and the dough should be soft and kind of shiny..

5:15 – 8:45 Allow covered dough to rise in a warm location, doing 3 stretch and folds at 30 minute intervals and then resting for the remaining time.

8:45-9:10 chill in fridge

9:10 Divide dough into 15-16 pieces (between 70-85g) and use dough scraper to make them into balls. Place in a pan where they touch gently. I used a 10″ diameter pan with 15 rolls and it went well.

9:30 Cover with a plastic bag with air in it so it does touch the dough and refrigerate overnight

The next day 4 hours before meal, remove from fridge and continue proof on counter for 2 hours.

Brush with wash (2 TBSP unsweetened soy milk mixed with 1 TBSP maple syrup). Bake at 425* for 20 minutes.

Brush with wash again, rotate pan 180*, and reduce temp to 350*. Bake for an additional 20-25 minutes until tops are brown. Remove from oven and rest 10 minutes in the pan, then tip out onto to a wire rack and cool 30 minutes before eating.

Cranberry Bars

This original recipe is from the Betty Crocker site, but I’ve veganized it here and made other slight changes.

  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 cup sliced almonds
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup cold vegan butter 
  • 2 TBSP soy milk
  • ¼ teaspoon ground cinnamon
  • 4 cups fresh cranberries
  • 1 cup sugar
  • 2 TBSP fresh orange juice 
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Preheat oven to 375°F. Coat 9×9-inch pan with vegan butter.

In a large bowl, mix flour, 1 cup sugar, almonds, baking powder and salt. Cut in the butter, then use pastry blender or hands to mix in until you get that sandy texture. Mix in the soy milk. Press 2 1/2 cups of the crumb mixture into the bottom of the baking pan. Stir the cinnamon into the remaining crumb mixture and set aside.

In medium bowl, combine all the filling ingredients and spoon evenly over the crust. Spoon the rest of the crumb mixture evenly over filling and press lightly.

Bake 45 to 55 minutes or until top is light golden brown. Cool completely and then refrigerate until chilled.

Cranberry / Blueberry Crisp

This original recipe is from the The Pretty Bee, but I’ve made a few slight changes.

  • 3 cups fresh blueberries
  • 2 cups fresh cranberries
  • 3 TBSP sugar
  • 3/4 cups brown coconut sugar
  • 8 TBSP vegan butter cut into slices
  • ½ cup all purpose flour
  • 2 tbsp cornstarch
  • 1 cup oats
  • ¾ tsp cinnamon
  1. Preheat oven to 375 degrees.
  2. Butter a 9×9 pan.
  3. Combine the flour, cornstarch, and cinnamon.
  4. Add the vegan butter, and mix together using a pastry cutter or fingers until it resembles sand.
  5. Add oats, sugar, and berries, and gently mix.
  6. Bake at 375 degrees for about 35 minutes or until the berries are bubbly and the crumb topping is lightly browned.

Vegan Pumpkin Pie

This recipe is originally from It Doesn’t Taste Like Chicken and I have made small changes here.

  • 1 ¾ cups pumpkin (not pumpkin pie filling!)
  • ¾ cup full-fat coconut milk (the kind in a can, shaken well before measuring)
  • ½ cup brown coconut sugar
  • ¼ cup cornstarch
  • ¼ cup real maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 vegan pie crust (make your own or purchase)

Prepare your crust and place it in the pan.

Pre-heat your oven to 350*

Put all the filling ingredients in your blender and mix well.

Pour the pumpkin mixture into the pie crust. Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Allow it to cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set. It may develop cracks but they won’t hurt the taste!

Vegan Pecan Pie

This recipe is originally from Making Thyme for Health and I have made only 2 small changes here. This should be made at least 1 day in advance.

  • 2 tablespoon vegan butter
  • 1 and 1/2 cups finely chopped pecans
  • ½ cup coconut brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup unsweetened full-fat coconut milk (shake can well before measuring)
  • 2 teaspoon vanilla extract
  • 3 tablespoons corn starch
  • 1/4 teaspoon fine sea salt
  • 1 (9-inch) prepared pie crust
  • ½ cup pecan halves
  • ½ cup brown coconut sugar
  • 2 TBSP water

Preheat the oven to 350°F then blind bake your prepared pie crust for 5 minutes. Set it aside to cool.

Combine the coconut milk and cornstarch then whisk until smooth.

Melt the vegan butter over medium heat. Add the chopped pecans and toast in the pan for about 30 seconds while stirring continuously. Pour in the maple syrup, ½ cup brown coconut sugar, coconut milk mixture, vanilla and salt. Stir in fully.

Remove from heat and cool for a few moments, then pour the mixture in the pie crust. Bake at 350* for about 20 minutes.

While that is baking, add ¼ cup brown sugar and 1 TBSP water to a pan over medium heat. Stir and cook a couple of moments until the sugar melts and then add pecan halves. Stir for a few more moments and then set aside to cool a bit.

Remove pie and add the pecan halves in any design you wish. Return to the oven and bake an additional 10 minutes, or until filling appears mostly firm when you gently jiggle it. Cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight. Allow to sit at room temperature for at least an hour before serving.

Vegan Holiday Recipes – The 2012 Version

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This year. I did not have to cook much for Thanksgiving, as it was hosted by my wonderful brothers-in-law. But, I have a standard list of recipes that I typically use, and a couple of new ones, that I will certainly be preparing for one meal or another over the next few weeks (though probably not all at one time, because Thanksgiving is really about the only time I would serve that many carbs in one meal). I hope these recipes come in useful for your holidays, this year and beyond.

Tooforkey leftovers are yummy!

 

Home-made Tooforkey (Vegan)

Store bought tofu roasts can be a little pricey for their size.  This home recipe takes some time (in fact, I suggest cooking the day before and then heating so it doesn’t tie up your oven), but it’s delicious and big!  This recipe was adapted from one by Bryanna Clark Grogan, over a few years of use and switching out items or adjusting amounts.

2 c. vital wheat gluten
1/2 c. soy or chickpea flour
3/4 c. nutritional yeast flakes
1 t pepper
1 onion diced  finely
4 cloves garlic, minced finely
1 container of firm or extra firm tofu
3.5 c. water
3 t. vegetable broth powder (you can use the non-chicken chicken flavored type)
3 T. soy sauce
3 T. olive oil
1 t. liquid smoke
1 package vegan gravy, if desired

Blend tofu, 1 1/2 cups of water, 2 T soy sauce, liquid smoke, 1 T of the olive oil until smooth.  Once in a while, I will get a block of tofu that has been frozen at some point and it will not mix smoothly.  This is not preferable, but it’s not a tragedy.  Just do what you can. Add the finely chopped onion and 1/2 of the minced garlic.

Mix the gluten, flour, yeast, and pepper in a separate bowl.

Combine the two.  This will be much much easier if you have a dough hook and a stand mixer, but it can be done by hand.  If it is too wet to form a dough ball, add bits of soy or garbanzo flour until it is (this can happen if the tofu has more water in it due to prior freezing, if your measurements are a bit off, etc.).  Knead for about 10 minutes.  Cover the bowl with a warm towel and let it sit for about an hour.  It will rise some.  Knead again for about 10 more minutes.

Line a baking pan with parchment.  Shape the dough into a loaf, try to make it not too “deep” – 2-3 inches tall is preferable.  Mix the remaining water, veg broth powder, soy sauce, olive oil, and liquid smoke.  Pour this broth over the loaf and place in oven at 325*.  Bake for about 3.5 hours, turning it over half way through (I’ve forgotten to turn it and it wasn’t a problem).  Most of the broth will be gone when it’s done (if m0st of the broth has gone when you turn it, mix up and add another cup of broth).  Remove from oven and allow to “settle” for a while before serving.

I recommend cooking this ahead of time.  The next day, place the loaf back into a baking pan, mix your vegan gravy, and pour over it and cover with foil.  Put it back in the oven and heat at 325* until warmed through.

Vegan Mushroom Onion Gravy

3/4 cup white or portobello mushrooms, chopped finely
1 small sweet onion, minced
1/4 cup olive oil
1/4 cup flour
2 1/2 cups broth – either vegetable or faux chicken
2 T soy sauce
1 t liquid smoke
salt and pepper to taste

Place 2 T. olive oil in frying pan and saute mushrooms and onions until the onions begin to carmelize.  Set aside.  Mix soy sauce and liquid smoke into broth and set aside.  In a large pan, add remaining oil and begin to heat.  Add flour and stir, forming a roux.  Cook for 1-2 minutes, stirring constantly.  Begin adding broth mixture slowly, stirring constantly to prevent any lumping.  Once fully mixed, add mushrooms and onions.  Continue to stir gently while bringing gravy to a low boil.  Reduce heat to a simmer and stir regularly until gravy thickens.  Salt/pepper to taste and serve over tofurkey or potatoes.

Vegan Dressing/Stuffing/Filling

Growing up in southern Indiana, we always had a bread based dish on Thanksgiving that we called “dressing.”  After I became an adult and was exposed to the horror of Stovetop stuffing, I discovered that some people cooked it inside of the bird (eww) and called it “stuffing.”  Then, I had friends whose families call it “filling.”  So, in my house, we now call it dressing-stuffing-filling.  Those of us who like it REALLY like it, and will eat it for days after, for any meal or snack.  I made the non-vegan version for years, but after I became vegetarian and then vegan, I came up with this one.

1 large loaf of stale bread ripped into bite sized pieces**
1 large onion, diced small
4 stalks celery, sliced thin
2 cups soy milk
2 cups vegetable broth
4 T vegan butter, softened
2 T white vinegar
4 T flour or starch (soy, potato, chickpea, corn)
3 t sage
2 t thyme
2 t black pepper
1 t salt

** You can use white, wheat, or a combination of breads.  Bread can be “staled” by either leaving in oven for a day or two prior or baking on a low temp until dry

Place ripped bread in large mixing pan.  Add spices, onions, and celery, and flour and toss gently.  In a separate pan, mix softened butter with soy milk and vinegar.  It should take on the consistency of oily buttermilk (sorry).  Add vegetable broth and stir.  Add liquid to dry ingredients and fold in.  If you like your loaf to be really dense and not have bread pieces still visible, stir more briskly for longer to break up the bread more.  If you prefer the bread bits, fold in gently.  Spoon mix into shallow baking pan, cover with foil, and cook at 350* until warmed through.  If it gets too dry as you cook, add a little more veggie broth.  After thoroughly warm, remove foil and continue cooking until top browns, visible liquid evaporates, and stuffing “sets.”  Time depends on what else you have going in the oven.  I would expect at least 30 minutes covered and another 15-20 uncovered.

Roasted Vegetables (Vegan and Gluten-Free)

2 large potatoes
1 zucchini
1 yellow squash
2 bunches broccoli
2 carrots
1 pepper (green, red, or orange)
2 onions
1 cup sundried tomatoes (optional but delicious)
1/3 cup olive oil
sea salt
peppercorn

Chop all veggies to bite sized (remove skin if desired).  You can add in others, like maybe asparagus or beets, if they are handy and sound good.  Mix in oil and seasoning.  Pour onto a large baking sheets (I like cooking this in a stone pans) and place in oven at 450* and cook for 45 minutes (turn veggies in pan every 10 minutes or so for even roasting).  If needed, add foil over pan and cook an additional 10 minutes or until done.

Irish Potato Colcannon

This old Irish recipe traditionally contains cabbage, but here kale is substituted and it’s extremely yummy.  This makes a great comfort food side dish with a little nutrition wrapped in!  Even my greens haters will eat it.

5 lb chopped potatoes (peeled or not)
5 cloves garlic, minced (optional)
4 T 0live oil
8 cups roughly chopped kale
3 tsp soy sauce
1 tsp liquid smoke
2 T nutritional yeast (optional)
4 T soy milk or creamer
Salt and pepper to taste

Chop potatoes (skins on or off) and put on to boil.  Put olive oil and garlic in a large pan and sauté the garlic until fragrant.  Add kale, soy sauce, and liquid smoke and toss to coat. Cook kale at medium high until tender.  When potatoes are tender, drain.  While potatoes are draining, add milk to kale mix to warm.  Then combine ingredients and mash by hand or with an electric mixer.  I leave these a little more solid than I would mashed potatoes, since the kale is in there.  Salt and pepper to taste.

Baking Soda Biscuits

My mother used to make these simple biscuits all the time – though not typically in a vegan fashion.  I’ve adapted them to my own use.  They are also excellent for some biscuit and gravy action!

4 c. sifted flour
1/2 c. vegan butter
1 tsp. soda
1 tsp. salt
1 1/2 c. soy milk
1.5  t vinegarWhisk vinegar into soy milk so that it slightly curdles (like buttermilk).  Mix together the dry ingredients.  Cut in the vegan butter until like coarse meal. Make well in center of flour mixture. Add the faux “buttermilk” and stir to create a dough.  Knead for a minute or so on a floured board.  Pat or roll out (aim for between 1/2 and 2/3 inches deep).  Cut with a cutter or a lightly buttered cup top.  Place on an unoiled baking pan and bake at 450* for 10-12 minutes or lightly brown.

Vegan Coconut Curry Butternut Squash Soup (Vegan and Gluten-Free)

My friend Karla sent me this recipe. I adapted it a little to my family’s tastes and adjusted for pressure cooker preparation.  It’s quite rich and delicious.

1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil

Peel and chop as needed.  I find it easiest to slice the squash into rings and then peel.  Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant.  Add remaining ingredients, except lemon juice, and bring to high pressure.  Cook at high pressure for 10 minutes and allow to depressurize naturally.  Using an immersion blender, blend soup, add lemon juice, and serve.

Vegan Broccoli Salad (Gluten-Free)

3 cups chopped broccoli stems (throw in a few crowns if desired)
1 large onion, diced
2 stalks celery, diced
2 large carrots, shredded
1/2 cup vegan mayo
1 t apple cider vinegar
2 T raw sugar
1/3 cup raisins or dried cranberries
Salt and pepper to taste

Mix, and chill.  If desired, add vegan bacon bits immediately before serving.

Vegan Spinach Dip (Vegan and Gluten-Free)

1/2 cup vegan mayo
1 cup vegan sour cream
1 lb spinach, chopped (either fresh or use 1 10 oz package frozen spinach, thaw, and squeeze out water)
1/2 onion, finely diced
1 small can water chestnuts, diced (optional)
2 t dill
2 cloves minced garlic
1/2 t turmeric

Mix and chill overnight. Serve with bread or pita points.

Vegan Hot Artichoke and Spinach Dip (Gluten-Free)

I seriously miss cheesy spinach artichoke dip, so I came up with this one last winter.  I won’t say it’s good for you, but it’s certainly good!

1 lb frozen chopped spinach, thawed
1 can artichoke hearts
1 tub Tofutti sour cream
1 tub Tofutti cream cheese
1/2 cup vegan mayo
1/3 cup nutritional yeast flakes
salt and pepper to taste
grated vegan parmesan (optional)

Pulse artichokes in food processor until diced but not pureed.  Place in large bowl.  Put spinach in strainer and remove by handfuls, squeezing out all water.  Add to bowl.  In separate bowl, blend vegan cream cheese, sour cream, mayo, and yeast.  Pour over spinach and artichoke and fold in.  Salt and pepper to taste.  Spoon mixture into baking pan (a pie pan does nicely).  Sprinkle with parmesan as desired.  Bake at 350* for 30 minutes (or until mixture is heated through and slightly browning on top).  Serve with crackers, crisps, celery sticks, or good bread.

Cranberry Relish (Vegan and Gluten-Free)

1 lb fresh cranberries
1 naval orange plus 1 T of orange zest
1/2 cup raw sugar

Place cranberries in a food processor and chop until fairly fine.  Add oranges and pulse until shredded and mixed.  Stir in sugar.  Chill and serve!

Vegan Pumpkin Muffins

1 3/4 cups flour
1 1/2 cups raw sugar
1 T baking powder
1/4 t salt
1/2 t nutmeg
1/2 t ginger
1 1/2 t cinnamon
1/2 cup raisins, walnuts, pecans, or other dried fruit
1 cup pureed pumpkin or canned pumpkin
1 T molasses
1/2 cup unsweetened soy milk
1/2 cup vegetable oil
(or 1/4 cup vegetable oil and 1/4 cup applesauce)


Mix dry ingredients.  Mix wet ingredients.  Combine.  Fill muffin tins 2/3 to 3/4 full and bake at 400* for 20 minutes.  Keep an eye on them after 15 and test for doneness every couple of minutes.

Vegan Chocolate Cake

My mom taught me to make this cake and she most certainly was not a vegan, but the cake is!  My daughter (who is 11) often makes it for us now, because it is that easy.  She likes to make it in cupcake form.  The cake is so moist that it does not need icing, but a peanut butter / vegan cream cheese / vegan confectioners sugar mix does make a rocking icing for it as well.  So, here you go.

1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

Vegan Pumpkin Brownie Pecan Pie

This recipe started at the Post Punk Kitchen, and was then adapted by Angela at Oh She Glows, and then by me. So so good. I don’t have a picture. It was too good and we ate it.

Pumpkin Brownie Layer:

1 cup canned pumpkin
1/2 cup + 3 tbsp sugar
1/4 cup coconut oil, softened
3/4 cup unbleached flour
1.5 tsp vanilla extract
1 tbsp cornstarch
1/4 cup cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda

Pumpkin Pie Layer:
1 cup canned pumpkin
2 tbsp cornstarch
1 tsp vanilla extract
1/3 cup sugar
3 tbsp soy or almond milk
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Shaved dark chocolate, for garnish

Pecan Topping:
1/4 cup vegan margarine
1/2 cup brown sugar
1/3 cup flour
3/4 cups chopped pecans
Preheat oven to 350F and prepare a pie pan.

For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth.

For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and spices. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish with grated chocolate.

For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie.

Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.

Vegan Pumpkin Pie

This recipe started out on The Vegan Spoonful and was very slightly adapted by me. I might have eaten it for three days straight at breakfast.

1 unbaked pie crust
2 cups pureed canned pumpkin
1 cup plain soy or coconut milk
3/4 cup sugar
3 Tbsp cornstarch
1.5 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Preheat oven to 350 degrees. Combine pumpkin, non-dairy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer, food processor, or blender. Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with vegan whipped topping if desired.

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