Veganpumpkinpenne Recipes

VEGAN PUMPKIN PENNE

Vegan Pumpkin Penne image

To give credit where it is due, I based this off another post, Recipe #100336 because it looked delicious but I decided to change some ingredients to make it vegetarian suitable (primarily vegan) and healthier. I would garnish this with real parmesan as shown in the original post, but vegans and the lactose intolerant may like to use Recipe #413778. This would be great with whole wheat pasta or that Ronzoni Smart Taste stuff made from veggies.

Provided by the80srule

Categories Penne

Time 45m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup chopped onion
1 garlic clove (1/2 tsp minced)
1 tablespoon olive oil
2/3 cup pumpkin puree
1 cup vegetable broth
1/2 cup water
2 tablespoons unsweetened soymilk
1/2 teaspoon ground nutmeg
1/2 lb penne pasta
3 tablespoons minced fresh flat-leaf parsley

Steps:

In a large skillet cook the onion and garlic in the olive oil over moderate heat until soft and translucent.
Stir in the pumpkin, broth, water, soymilk, nutmeg, and some salt & pepper to taste.
Simmer the sauce, stirring occasionally, for 10 minutes.
While the sauce is simmering, boil the penne in salted water until al dente, about 8 minutes.
Dain penne well, reserving about 1 cup of the cooking water.
Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 5-20minutes or until pasta is well-coated.
Stir parsley into pasta and serve with parmesan cheese, as desired.

VEGAN PUMPKIN PIE BLONDIES

Vegan Pumpkin Pie Blondies image

Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!

Provided by Kelly S

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 36

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
¼ cup canola oil
1 tablespoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Nutrition Facts : Calories 61 calories, Carbohydrate 10.7 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 93.8 mg, Sugar 4.7 g

VEGAN PUMPKIN PIE

Vegan Pumpkin Pie image

Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.

Provided by justasfastasican

Categories Fruits and Vegetables Vegetables Squash

Time 9h55m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup vanilla-flavored almond milk
½ cup raw sugar
2 tablespoons arrowroot powder
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 (9 inch) vegan pie shell (such as Wholly Wholesome®)

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
Bake in the preheated oven until center is set, about 40 minutes.
Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Nutrition Facts : Calories 202 calories, Carbohydrate 30.8 g, Fat 8.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 419.3 mg, Sugar 15.4 g

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