Vegan All Things Pumpkin

[KLS52]

Inspired by KFL's post about savory pumpkin dishes, I found a link to Better Homes and Garden 41 Pumpkin recipes. Some are vegetarian and some are not but I figure we know how to vegetize and/or veganize omni recipes so I hope posting the link is ok. I also picked out a few of my favs and offer suggestions of how to substitute some of the ingredients. Mostly, you can choose the sub of your choice.

http://www.bhg.com/thanksgiving/recipes/pumpkin-recipes/

 

[KLS52]

I planned on posting pictures because that's the most fun part, but for some reason, uploading is not working? I'll come back and post the pics later.

Pumpkin Mac and Cheese
Makes: 8 servings

Serving size: 3/4cup
Prep: 30 mins
Bake: 350°F 30 mins
Stand: 10 mins

INGREDIENTS
2 cups dried elbow macaroni (8 ounces)
2 tablespoons vegan butter substitute of your choice
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup (maybe sub with extra soy milk, although I use Silk creamer for everything)
1 cup vegan milk sub of your choice
4 ounces plant based cheese, shredded (1 cup)
1 15 ounce can pumpkin (fresh cooked pumpkin if you're ambitious)
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs
1/2 cup grated plant based parmesan
1/3 cup chopped walnuts
1 tablespoon olive oil
Sage leaves (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

 

[KLS52]

Pumpkin, Chickpea, and Red Lentil Stew
Makes: 6 servings
Serving size: cups
Prep: 25 mins
Cook: 8 hrs to 10 hrs(low) or 4-5 hours (high)
INGREDIENTS
1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
3 medium carrots, sliced 1/2 inch thick
1 cup chopped onion (1 large)
1 cup red lentils, rinsed and drained
2 tablespoons tomato paste
1 tablespoon grated fresh ginger
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4teaspoon ground black pepper
4 cups vegetable broth
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
Plain nonfat yogurt or Tofutti Sour Cream (optional)
DIRECTIONS
1. In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.

 

[KLS52]

Coconut-Pumpkin Soup

INGREDIENTS
2 medium carrots, chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 15 ounce can pumpkin
1 14 ounce can unsweetened light coconut milk
1 14 ounce can reduced-sodium vegetable broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley

DIRECTIONS
1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

 

[KLS52]

Pumpkin-Bean Soup

INGREDIENTS
1 15 ounce can pumpkin
1 14 ounce can unsweetened coconut milk
1 15 ounce can cannellini beans, drained and rinsed
1 14 ounce can vegetable broth
1 teaspoon dried leaf sage, crushed
Salt and ground black pepper
Cracked black peppercorns, optional
Fresh lime slices, optional

directions
1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.
2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime. Makes 4 servings.

 

[KLS52]

Have to throw in something sweet!

Pumpkin-Cherry Upside-Down Cake
Makes: 12 servings
Prep: 30 mins
Bake: 350°F 30 mins to 35 mins
Cool: 5 mins

INGREDIENTS
1 10 ounce jar cherry preserves
1 cup dried cranberries
1/3 cup butter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 cup butter, softened (vegan butter sub of your choice)
1/4 cup shortening
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs (flax egg or ener-g egg replacer)
1/2 cup canned pumpkin
3/4 cup buttermilk or sour milk* (hopefully this works with soymilk as well?)

DIRECTIONS
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil; grease foil. Set aside. In a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter. Bring to boiling, stirring constantly. Remove from heat. Pour mixture into the prepared baking pan, spreading evenly. Set aside.
2. In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, combine the 1/4 cup butter and the shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs (or egg sub) one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk (vegan sour milk) to butter mixture, beating on low speed after each addition just until combined. Carefully spread batter over preserve mixture in pan.
3. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes.
4. Carefully invert onto a large serving platter; remove foil. Spoon any preserves mixture remaining on the foil onto cake. Serve warm. Makes 12 servings.
from the test kitchen

Tip *Test Kitchen Tip:: To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

 

[kibbleforlola]

When I was younger, my aunt used to make pumpkin soup. It was velvety and warm and just a teeny tiny bit spicey. I have no idea what went into it, though. :\

ETA: this sounds like it might be similar. http://allrecipes.com/recipe/pumpkin-soup/ Would be easy to veganize.

 

[KLS52]

Sounds good and easy!

One more:

New World Chili

INGREDIENTS
1 mock meat of your choice, cut into 1-inch pieces
1 28 ounce can diced tomatoes
1 15 ounce can black beans, rinsed and drained
1 8 ounce can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup vegetable broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeno pepper, seeded and finely chopped
1 tablespoon chili powder
1 clove garlic, minced
Vegetable broth
2 cups shredded fresh spinach
4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup) (vegan cheese sub of your choice)

DIRECTIONS
1. In a 5-quart slow cooker combine veggie meat, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup broth, corn, cranberries, jalapeno pepper, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.

 

[AeryFairy]

I've never in my life eaten pumpkin anything.

 

[alligatortears]

Vegan pumpkin muffins!
Ingredients:

• 2 1/4 cups flour
• 1 cup brown sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1 1/4 cups pumpkin puree (10 ounces)
• 1/2 cups soy milk
• Egg replacer for 2 eggs
• 1/3 cup vegan margarine

Preparation:

Pre-heat the oven to 350 degrees. Lightly oil a muffin pan.
In a large bowl, mix one cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add the pumpkin, soy milk, egg replacer and vegan margarine. Beat until well blended. Add the remaining flour and mix well.
Pour the batter into the muffin pan, filling the cups two-thirds full.
Bake for one hour, or until an inserted toothpick or fork comes out clean.

http://vegetarian.about.com/od/breakfastrecipe1/r/pumpkinmuffins.htm

 

[KLS52]

Yum!

 

[sallyomally]

Ooohh... I am loving this thread!

 

[Tom L.]

I was working on a recipe for vegan pumpkin corn bread up until a year or two ago (it was a modification of a pumpkin bread recipe in another cookbook), but never perfected it...

The ingredients were whole corn meal, cooked fresh pumpkin, some vegetable oil, sugar, some cinnamon, ground flax seed soaked in a bit of water as an egg replacer, baking soda, and vinegar to react with the soda and make it rise. (That's right- almost no water other than what was in the mashed cooked pumpkin. LOTS of cooked pumpkin.)

It was a nice orangeish color, pleasantly-flavored, and edible, but not something I would have offered to guests or brought to a potluck (unless maybe they were particularly bothersome, annoying guests). I think the problem was the texture: it was just... wrong. If I have the recipe around still, I might put it back on the drawing board. Adjusting the amounts of the ingredients might make it ready for prime time.

 

[Digger]

Loving this thread.

I've got two whole pumpkins leftover from Halloween but I've never known what to do with pumpkins that aren't from a can, so frankly I'm at a loss. Do I just carve out the innards then boil what's left over? Do I peel the skin first? How do I make these pumpkin recipes... starting with a whole pumpkin?

Dig

 

[Tom L.]

You can use pumpkin any way you could use any other hard, winter-type squash. It's just that pumpkin isn't usually that sweet compared to, say, acorn or butternut squash, so a dish substituting pumpkin for one of those might taste different. You could peel raw pumpkin and then boil it (I think that's what I did when making my pumpkin bread), but probably the usual thing is to scoop out the seeds and pulp, bake it whole, and go from there.

You're right though... most recipes for pumpkin seem to call for canned pumpkin.

 

[Digger]

Thanks, Tom... appreciate the help!

I already plan on roasting the pumpkin seeds, which are simply divine... I just don't know how to prepare the rest of it for recipes.

Dig

 

[ledboots]

Loving this thread.

I've got two whole pumpkins leftover from Halloween but I've never known what to do with pumpkins that aren't from a can, so frankly I'm at a loss. Do I just carve out the innards then boil what's left over? Do I peel the skin first? How do I make these pumpkin recipes... starting with a whole pumpkin?

Dig

Most of the jack o lantern type pumpkins aren't that good eating, except the seeds. The dark orange pie kind of pumpkins, usually smaller and heavy feeling, are best for eating. You eat the flesh between the stringy seedy part and the skin, after cooking it like you would winter squash.

I recently made a pumpkin hummus that was really good! I used canned pumpkin, though.

 

[thefadedone]

Most of the jack o lantern type pumpkins aren't that good eating, except the seeds. The dark orange pie kind of pumpkins, usually smaller and heavy feeling, are best for eating. You eat the flesh between the stringy seedy part and the skin, after cooking it like you would winter squash.

I recently made a pumpkin hummus that was really good! I used canned pumpkin, though.

I found that out the hard way.

 

[RabbitLuvr]

Last year I got two pumpkins the day after Halloween and just scooped the seeds out for roasting. I forgot this year, though.

 

[KLS52]

I want to make this pumpkin stuffed with bread pudding. If I do and I am successful at veganizing the recipe, I will post it. Plus I want to bake the pudding IN the pumpkin.
Otherwise the original recipe is here: http://www.myrecipes.com/recipe/stuffed-pumpkin-with-cranberry-raisin-bread-pudding-10000000348506/