No Bacon Brussels Sprouts

Enjoy all the tastes of bacon without the bacon by preparing these no bacon Brussels sprouts. All you need are 5 ingredients and less than 30 minutes to create this elegant side dish that will have your guests wondering how it’s vegan.

Shaved and roasted no bacon Brussels sprouts topped with pomegranate arils on a white plate.

Why you’ll love it

First off, I dare you to come up with a reason NOT to make this dish. Here are the reasons why you’re going to fall in love with this side.

  • Simple- This dish requires on 5 ingredients (6 if you include the optional pomegranate aril topping). Plus, it’s ready in less than 30 minutes. It really doesn’t get much easier than that folks.
  • Elegant- The vibrant colors of the green Brussels sprouts and the vibrant pop of red from the pomegranates make this a visually stunning side dish.
  • Flavorful- Who didn’t love bacon? Now, you can enjoy that Smokey bacon flavor, the vegan way. Crispy Brussel
  • Textured- Crispy shredded Brussels sprouts meets crunchy bursting-with-flavor pomegranate arils. Perfection!
Shaved and roasted no bacon Brussels sprouts topped with pomegranate arils on a white plate.

Brussels Sprouts

Ok, I know what you might be thinking: Brussels Sprouts? No Thanks. But let me tell, roasted Brussels sprouts are amazing. And shaved roasted Brussel’s sprouts? It’s like next-level wonderful. Give them a try and I promise you will not be disappointed. Forget everything you remember from your childhood about these cruciferous vegetables. I’m going to share me secret to preparing flavorful and crispy Brussels sprouts.

Preheat your oven to 425*F. Place the shredded Brussel’s sprouts in a single layer on a parchment-lined rimmed baking sheet. Roast them for 10-12 minutes, toss, and bake for an additional 10-12 minutes watching closely to prevent burning. Remove from the oven the toss with the no bacon dressing.

Shaved and roasted no bacon Brussels sprouts topped with pomegranate arils on a fork.

No Bacon Dressing

While the Brussels sprouts are roasting, prepare the no bacon dressing. In a small bowl, whisk the coconut aminos, maple syrup, molasses, and liquid smoke together. Pour over the warm roasted Brussels sprouts and toss to combine. Top with pomegranate arils and serve.

I really hope that you guys give these Brussels sprouts a try. And when you do, be sure to let me know what you think. Enjoy friends!

Ingredient Health Benefits

Pomegranate- vitamin C, antioxidants, polyphenols

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Vegan No Bacon Brussel’s Sprouts

Enjoy all the tastes of bacon without the bacon by preparing these no bacon Brussel's sprouts. All you need are 5 ingredients and less than 30 minutes to create this elegant side dish that will have your guests wondering how it's vegan.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: Gluten-Free, Vegan
Keyword: 1 pan, brussels sprouts, easy, gluten-free, molasses, pomegranates, quick, roasted brussels sprouts, simple, vegan, vegan bacon
Servings: 4 people
Author: Erin

Ingredients

  • 20 oz Brussels sprouts, shaved
  • pomegrante arils for serving

Vegan Bacon Dressing

  • 2 tbsp coconut aminos
  • tsp maple syrup
  • 1 tsp molasses
  • 1 tsp liquid smoke

Instructions

Roasted Brussel's Sprouts

  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Place shaved Brussel's sprouts in a single layer on the prepared baking sheet and bake for 10-12 minutes. Stir and continue baking for an additional 10-12 minutes.

No Bacon Dressing

  • In a small bowl, combine dressing ingrdients. Whisk until thoroughly combined. Toss with warm roasted Brussel's sprouts.
  • Serve warm topped with pomegranate arils.
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Curried Jackfruit with Kale over Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it’s a simple and satisfying meal.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Why you’ll love it

This curried jackfruit with kale over pan-roasted potatoes is going to become a favorite weeknight meal in your household because it’s:

  • Simple- All you need are 10 ingredients.
  • Quick- Start to finish this meal will take about 45 minutes.
  • Flavorful- Loaded with spices and textures this dish is sure to satisfy.
  • Nutritious- All plants means loads of vitamins and minerals.
  • Customizable- You can substitute spinach or chard for kale, canned coconut milk instead of cashew cream, or chickpeas as apposed to jackfruit. Serve it over rice if you’d prefer that to potatoes.
Curried jackfruit with kale and pan-roasted potatoes in a blue bowl.

Curried Jackfruit with Kale

Begin my making the cashew cream. Bring a pot of water to a boil and add 1 1/2 cups of whole cashews. Remove from the heat and allow the cashews to soak for 1 hour. After they’ve softened, drain and rinse them before adding to a high speed blender with 1 1/4 cups of fresh water. Blend until smooth and creamy.

In a large pot, heat olive oil over medium-high heat. Once hot, add diced onion. Sauté for about 4-5 minutes until the onions are soft and translucent. To the pot add cashew cream, 1 1/2 cups of vegetable broth, curry powder, garam masala, a cinnamon stick, ginger. Stir to combine adding more vegetable broth to thin if needed. Reduce the heat and add the drained and rinsed jackfruit. Shred the jackfruit to resemble chicken and add chopped kale. Stir to combine and allow the kale to wilt for about 5 minutes. Remove from the heat and prepare the pan-roasted potatoes.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Pan-Roasted Potatoes

Prepare the pan-roasted potatoes while the curry sauce is simmering. Slice the washed potatoes into about 1/4 thick rounds. In a large cast iron skillet heat olive oil over medium-high heat. Once hot add the sliced potatoes and cook for about 5 minutes. Do not stir the potatoes and allow them to crisp up. Flip them over and cover, cooking for an additional 5 minutes. You may have to cook the potatoes in batches to prevent over-crowding of the pan.

To serve, place the curry on top of pan-roasted potatoes, top with cilantro or parsley, and a side of vegan naan. Let me know what you guys think of this incredibly simple and delicious meal. Enjoy friends!

Ingredient Health Benefits

Onions- antioxidants, fiber, vitamin C, folate

Potatoes- vitamin C, potassium, antioxidants

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Curried Jackfruit with Kale and Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale and served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it's a simple and satisfying meal.
Prep Time5 mins
Cook Time20 mins
Cashew Soaking Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Gluten-Free, Indian, Vegan
Keyword: cashew cream, curry, easy, gluten-free, jackfruit, kale, pan-roasted potatoes, potatoes, quick, shredded chicken, simple, vegan chicken, vegan naan, wholesome
Servings: 2 people
Author: Erin

Ingredients

Curried Jackfruit with Kale

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 batch cashew cream*
  • 1½-2 cups vegetable broth
  • tbsp curry powder
  • 1 tbsp garam masala
  • 1 cinnamon stick
  • ½ tsp ginger
  • 1, 14 oz canned jackfruit, drained and rinsed
  • 4 cups kale, chopped

Pan-Roasted Potatoes

  • 1-2 large russet, golden or sweet potatoes, cut in ¼ inch slices
  • olive oil
  • salt and pepper to taste
  • fresh cilanto or parsley, chopped for serving
  • vegan naan optional for serving

Instructions

Curried Jackfruit with Kale

  • Melt olive oil in a skillet over medium-high heat. Saute chopped onions for 4-5 minutes until translucent.
  • Add cashew cream, 1½ cups vegetable broth, curry powder, garam masala, cinnamon stick, and ginger. Stir to combine. Add more vegetable broth if too thick.
  • Add drained and raised jackfruit to the sauce and simmer for an additional 15 minutes. During the last few minutes of cooking, add the chopped kale and cook until just wilted.

Pan-Roasted Potatoes

  • In a large skillet, heat olive oil and add sliced potatoes. Cook potatoes over medium heat for 5 minutes, gently flip and cover pan with a lid. Cook for an additional 5 minutes until tender and crispy.
  • Serve curried jackfruit over pan-roasted potatoes topped with fresh cilantro or parsley and a side of vegan naan.

Notes

* 1 1/2 cup soaked cashews and 1 1/4 cup of water
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Pumpkin Spaghetti with Caramelized Onions, Chickpeas and Garlic Kale

This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is made from fewer than 15 ingredients. It’s a creamy and satisfying meal that’s loaded with nutrients. Make the sauce ahead of time for meal prep or to simplify a weeknight meal.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

I’ve been really addicted to squash lately. Ok, well, not lately. I go through this every autumn. Beginning in September, I roll out the squash dinner meals, eat leftovers for lunch, and even dump pumpkin into my overnight oats. Usually my squash obsession dies down after the New Year. Not this time though. I decided to up the nutritional value of my spaghetti sauce by including some pumpkin. Because, who says pumpkin can’t go on well into the winter months? Here’s why I think you should continue using squash through the winter months too.

Why you’ll love it

  • Simple- Most of the ingredients you’ll need for this dish you probably have on-hand in your pantry and fridge. And you need fewer than 15 ingredients to prepare it as well!
  • Easy- There’s nothing complicated about this recipe. If you can mince, boil water, and open a can, you’re good to go. Plus, you can easily whip this meal up in less than 30 minutes.
  • Flavorful- With such a rich diversity of ingredients, this dish simply does not lack in the flavor department. It’s comforting, inventive, and sure to please.
  • Textured- The sauce is creamy. The pasta is chewy. The chickpeas are crispy. The kale is tender. With so much going on, this dish is sure to leave you feeling satisfied.
  • Customizable- Only have spinach? Swap it for the kale. Don’t like spaghetti but love penne? Go for it! Need to use up leftover kabocha squash? Substitute it for the pumpkin. Garbanzo beans not your style? Use black beans instead. Let your preferences be your guide with this dish.

Caramelized Onions and Chickpeas

Begin by caramelizing the sliced yellow onions. To a large skillet over medium-high heat add a tablespoon of olive oil. Once the oil is hot, add the sliced onions and lower the heat to medium stirring to coat. Reduce heat to low and let the onions sit for about 15 minutes, stirring every 5 to ensure even cooking and prevent burning.

Once the onions are caramelized, add the drained and rinsed chickpeas. Heat the beans through then remove them from the heat and set aside.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

Pumpkin Spaghetti Sauce

While the onions are caramelizing, make the pumpkin spaghetti sauce. In a large pot, heat the oil-packed sun-dried tomatoes. Allow the excess oil from the tomatoes to heat then add the diced onion, minced garlic, and sage. Cook for 3-4 minutes until the onions are tender.

Next, add the pumpkin puree, tomato sauce, 2 cups of vegetable broth, basil, and cinnamon. Stir to combine, reduce to medium-low and allow the sauce to simmer for about 15 minutes.

Using and immersion blender (or transfering to a high speed blender) puree the mixture until smoooth. Taste the sauce and season with salt and pepper. At this point you can add coconut cream or cashew cream (I love this recipe from Rainbow Plant Life) for additional creaminess and richness. Alternatively, if the sauce is too thick, you can add more vegetable broth (½ cup at a time) until the desired consistency is reached.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

Garlic Kale

Preparing the garlic kale couldn’t be simpler. In a large skillet over medium-high heat, add a tsp of olive oil. Once heated, add the chopped kale and minced garlic. Stir to coat and sauté for 3-4 minutes until the garlic is fragrant and the kale has slightly wilted.

To serve, prepare pasta to package directions and toss with pumpkin spaghetti sauce. Place pasta on top of the garlic kale and caramelized onions and chickpeas. Top with vegan parmesan cheese and dig in.

I hope that this pumpkin spaghetti sauce with caramelized onions, chickpeas, and garlic kale will keep you enjoying squash well into the winter months. Be sure to leave comments below if you make this dish.

Enjoy, friends!

Ingredient Health Benefits

Garlic- phytochemicals

Olive oil- monounsaturated fats

Onions- antioxidants, fiber, vitamin C, folate

Pumpkin-fiber, potassium, selenium, vitamin A

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Pumpkin Spaghetti Sauce with Caramelized Onions, Chickpeas and Garlic Kale

This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is full of wholesome ingredients and loaded with nutrients. Ready in 30 minutes, it's perfect for a busy weeknight dinner.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: basil, cashew cream, chickpeas, coconut cream, garbanzo beans, gluten-free, healthy, kale, pasta, pumpkin, quick, sage, simple, spaghetti, sun-dried tomatoes, tomatoes, vegan, wholesome
Servings: 4 people
Author: Erin

Ingredients

Pumpkin Spaghetti Sauce

  • 1 cup sun-dried tomatoes, packed in oil, drained
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp sage, dried
  • cups pumpkin puree (not pumpkin pie filling)
  • 1 cup tomato sauce
  • 2-4 cups vegetable broth
  • 1 tsp basil, dried
  • 1 dash cinnamon
  • ½ cup coconut cream or cashew cream* optional
  • 16 oz spaghetti, gluten-free if necessary

Caramelized Onions & Chickpeas

  • 1, 15oz can chickpeas, drained and rinsed
  • 1 onion, thinly sliced

Garlic Kale

  • 2 cloves garlic, minced
  • 4 cups kale

Instructions

Caramelized Onoins and Chickpeas

  • In a skillet, heat 1 tsp of olive oil and add sliced onions. Toss to coat and then allow to caramelize. This will take about 10-15 minutes. Stir the onions occasionally to prevent sticking and burning. The onions are finished when they are a golden brown color and fragrant.
  • Add drained and rinsed chickpeas. Warm over medium heat for a few minutes. Set aside.

Pumpkin Spaghetti Sauce

  • Bring a pot of water to a boil and prepare spaghetti according to package directions.
  • In the meantime, place a large pot over medium-high heat. Add drained sun-dried tomatoes and allow the excess oil to heat. Once hot, add onion, garlic, and sage sauteeing until soft and fragrant. About 3-4 minutes.
  • Add the pumpkin puree, tomato sauce, 2 cups of vegetable broth, basil, and cinnamon. Stir to combine and allow to simmer for 15 minutes.
  • Using and immersion blender (or transfering to a high speed blender) puree the mixture until smooth. Taste and season with salt and pepper and add optional cashew/coconut cream. Alternatively, if the sauce is too thick, add more vegetable broth ½ cup at a time until desired consistency is reached.

Garlic Kale

  • In a large skillet heat 1 tsp of olive oil over medium-high heat. Add garlic and kale, sauteeing until fragrant and the kale has slightly wilted. About 3 minutes.
  • To serve, plate prepared spaghetti and top with caramelized onions, chickpeas, and garlic kale. Top with vegan parmesan cheese if desired.

Notes

*For the cashew cream I recommend following this recipe from Rainbow Plant Life.
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Spaghetti Squash with Tomatoes and Avocado Pesto

Sweet roasted spaghetti squash topped with blistered tomatoes, creamy chickpeas, and an avocado pesto. Ready in 40 minutes and requiring fewer than 10 ingredients this vegan, gluten-free, meal is loaded with plant-based power.

A plate of spaghetti squash topped with tomatoes, chickpeas and avocado pesto.

Get ready for another simple, delicious, vegan meal. If you’ve got prepared squash or pasta this dish is only going take you about 10 minutes. Yeah, you read that right. An amazingly satisfying and plant-based meal ready in a snap. Keep reading for why you’ll love this dish.

Why you’ll love it

Like most of my meals, let’s discuss for a second why you and your family are going to make this a regular on your dinner menu rotation.

  • Simple- Fewer than 10 ingredients, can be made in as little as 10 minutes, doesn’t get much easier than that
  • Quick- As noted above, as long as you have leftover squash (or pasta), this dish can be one the table in 10 minutes.
  • Satisfying- Full of vegetables, healthy fats, and plant-based protein this meal is well-rounded and sure to satisfy
  • Customizable- Don’t have (or like) spaghetti squash? Use your favorite pasta. Bulk up the vegetable power by including spinach, kale, or chard. Don’t want to make your own pesto? Use your favorite store-bought brand, or sub with your favorite hummus.

Spaghetti Squash

Begin by preparing the spaghetti squash. I have found (over many years) that the best way to prepare spaghetti squash is as follows…Preheat the oven to 450*F. I know that may seem high but trust me, it’s going to give you an amazing char on the flesh of the squash that is unbeatable.

Cut the squash in half length-wise and scoop out the seeds and pulp. Bonus: if you’re looking for something to do with the seeds check out my post on roasted seeds here. Place flesh side up on a parchment-lined baking sheet. Season with salt and pepper then flip the squash over so that the flesh is down. Bake the squash for 40 minutes if small, up to 60 minutes if large.

Once the squash is blacked on the outside and soft to the touch you’ll know it’s done. Remove the squash from the oven and allow to cool. Once cooled, flip it over and, using tongs, pull the flesh squash from the skin. It will be tender, stringy and deliciously sweet.

A lemon and fresh basil with a plate of spaghetti squash topped with tomatoes, chickpeas and avocado pesto in the background.

Tomato and Chickpea Stuffing

In a medium-sized skillet, heat a teaspoon of olive oil over medium-high heat. Once the oil is hot add the sliced leeks. Cook or about 2-3 minutes until soft. Next, add the halved cherry tomatoes. Allow them to cook for 2-3 minutes until they’re soft and have ruptured their juices. Finally, add the drained and rinsed chickpeas cooking for an additional 2-3 minutes until warm.

Avocado Pesto

To prepare the pesto add the fresh basil leaves, garlic, vegan parmesan, avocado, and lemon juice to a food processor. While the pesto is blending, drizzle in the olive oil until smooth and creamy.

To assemble the dish, plate the spaghetti squash (either whole and in the skin, or removed from the skin), top with tomato and chickpea mixture, and top with avocado pesto. If you so desire, top with more fresh basil and vegan parmesan. My favorite vegan parmesan is this recipe courtesy of Hannah Chia.

I certainly hope that you give this dish a try. Spaghetti squash with tomatoes and avocado pesto has become a favorite here with my family, and I know it will be with yours as well. Enjoy friends!

Avocado pesto in a food processor.

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Garlic- phytochemicals

Lemon- vitamin C, vitamin A, calcium, potassium

Tomatoes- vitamin C, potassium, polyphenols

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Spaghetti Squash with Tomatoes and Avocado Pesto

Sweet roasted spaghetti squash topped with blistered tomatoes, creamy chickpeas, and an avocado pesto. Ready in 40 minutes and requiring fewer than 10 ingredients this vegan, gluten-free, meal is loaded with plant-based power.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: avocado pesto, basil, chickpeas, easy, garbanzo beans, gluten-free, healthy, leeks, mini tomatoes, nut-free, quick, simple, spaghetti squash, sun-dried tomatoes, vegan, vegan parmesan, vegan pesto
Servings: 2 people
Author: Erin

Ingredients

  • 1 large spaghetti squashed, halved and de-seeded
  • salt and pepper, to taste
  • 1 tsp olive oil
  • 2 leeks, white only, sliced
  • 1 pint cherry or mini heirloom tomatoes, halved
  • 15 oz can chickpeas, drained and rinsed

Avocado Pesto

  • 1 large avocado, pitted and flesh removed
  • 3-4 tbsp lemon juice
  • ½ cup vegan parmesan
  • 2 cups fresh basil
  • 4 cloves garlic, minced
  • 2-4 tbsp olive oil (start with 2 and add more if needed to thin)

Instructions

Spaghetti Squash

  • Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out the seeds. Sprinkle with pepper and salt and roast flesh side down for 40-60 minutes depending on size of the squash.

Tomato Filling

  • In a medium skillet, heat olive oil over medium-high heat. Once hot, add sliced leeks. Cook for 2-3 minutes until soft.
  • Add sliced tomatoes and cook for additional 2-3 minutes until soft.
  • Add rinsed and drained chickpeas and cook until warm, 2-3 minutes. Remove from heat and set aside.

Avocado Pesto

  • Add all ingredients in order to a food processor. Process until smooth.
  • To serve, place spaghetti squash half on a plate. Fill each squash half with half of the tomato filling and top with desired amount of avocado pesto. Additioanlly, top with sliced basil or vegan parmesan cheese.
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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients, they’re a vegan, gluten-free, oil-free, and naturally sweetened dessert that’s easy to make and sure to please all the littles you’ll be entertaining this holiday season.

Child's hand reaching for sweet potato dessert tot.

Little fingers love little desserts. They also love tater tots. So when you combine the two you get an insanely easy, delicious, and kid-friendly holiday dessert. Naturally sweetened with maple syrup, vegan, gluten-free, oil-free, and free of the Big 8 Allergens. All you need is 1 pot and about 20 minutes of prep to make this simple snack or dessert that anyone can enjoy.

Sweet Potatoes

Begin by bringing a medium pot of water to boil. Prepare your sweet potatoes by washing, peeling, and cubing them. Once the water is boiling add cubed sweet potatoes and cook for about 15 minutes depending on the size of your cubes. The sweet potatoes are finished when they are easily pierced by a fork. Drain and return the sweet potatoes to the hot pot. Allowing the sweet potatoes to rest in the pot will aid in drying them out.

Once the sweet potatoes have cooled a bit mash them using a potato masher or large fork to your desired creaminess level. I recommend making them pretty smooth just because some kids don’t enjoy highly textured foods.

Sweet Potato Mixture

To the mashed sweet potatoes, add the maple syrup and pumpkin pie spice. At this point, you can also add the vegan chocolate chips (I use these semi-sweet mini chips from EnjoyLife) if you don’t mind them melting into the mixture. If you want your chocolate chips to remain whole, wait until the sweet potato mixture has cooled before adding them.

Sweet potato dessert tot with a bite taken our of it with more tots in the background.

Forming the Tots

Before forming the tater tots, place vegan graham cracker crumbs into a small bowl. Line a rimmed baking sheet with parchment paper and preheat the oven to 375*F. To form the tots: roll 1 tbsp of sweet potato mixture into a ball; toss in the graham cracker crumbs coating evenly; and place on the papered baking sheet. Continue until all the sweet potato mixture is rolled and coated.

At this point you can either leave them as balls, or form them into a tater tot shape. Bake the sweet potato tots for 20 minutes. Remove them from the oven and allow them to cool on the baking sheet. They will continue to firm as they cool.

Serve them with vegan maple cinnamon butter or dip them in melted vegan chocolate for an added touch.

Remember to let me know what you, as well as your little Thanksgiving guests, think of these sweet potato dessert tots.

Enjoy friends!

Ingredient Health Benefits

Sweet potato-vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients and 1 pot required, they're a vegan, gluten-free, oil-free, and naturally sweetened dessert.
Prep Time20 mins
Cook Time20 mins
Resting Time20 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 1 bowl, 5-ingredient, chocolate chips, dessert, easy, gluten-free, graham crackers, holiday baking, holiday dessert, kid-friendly, maple syrup, naturally-sweetened, oil-free, pumpkin pie spice, simple, snack, sweet potato, sweet potatoes, vegan, vegan chocolate chips, vegan dessert, vegan graham cracker, vegan thanksgiving
Servings: 15 tots
Author: Erin

Ingredients

  • 1 large sweet potato, peeled, cubed about 4 cups
  • ¼ tsp pumpkin pie spice
  • 1 tbsp maple syrup
  • 2 tbsp vegan chocolate chips
  • ½ cup vegan graham cracker crumbs

Instructions

  • Preheat oven to 375°F and line a cookie sheet with parchment paper.
  • Bring a medium pot of water to boil and add cubed sweet potatoes. Boil for 10-15 minutes until sweet potatoes are very soft and easily mashed. Drain sweet potatoes and return to the warm pot. Allow to cool for 10-15 minutes then mash until smooth.
  • Add pumpkin pie spice, maple syrup, and vegan chocolate chips. Stir until incorporated.
  • Place vegan graham cracker crumbs in a shallow bowl. Roll a tbsp sized amount of sweet potato mixture into a ball and coat with crumbs. Place on lined cookie sheet. Continue until all the sweet potato mixture is rolled.
  • Shape sweet potato balls into logs resembling the shape of tater tots. Bake on center rack of oven for 20 minutes. Remove tray from oven and allow to cool for additional 15-20 minutes until firm.
  • Serve topped with soft vegan cinnamon butter or dip in vegan chocolate sauce.
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Vegan Walnut Spanakopita

Vegan, with gluten-free options, this walnut spanakopita has a crispy crust and a creamy filling. Traditionally filled with pine nuts, this Greek dish has a new twist with the addition of walnuts. Filled with spinach, herbs and vegan feta cheese sandwiched between layers of crispy fillo dough and breadcrumbs it’s sure to be a crowd pleaser on a busy weeknight.

Close up of vegan walnut spanakopita on a black plate.

Spinach Filling

This vegan walnut and spinach spanakopita filling is beyond simple to make! But don’t let the ease of making it fool you. It’s packed with flavor, texture, and satisfaction. Creamy vegan feta, crunchy walnuts, and a blend of sautéed spinach and fresh herbs create a wonderfully simple and delicious meal. All you have to do is sauté scallions, shallots, and spinach. Mix with vegan feta cheese (I love this recipe), fresh herbs, and chopped walnuts and you’re ready to assemble the spanakopita.

Fillo Dough Tips

Before we start layering the fillo dough, just a few tips…

  • Make sure that your fillo dough has completely thawed before use. If the dough is the slightest bit frozen, it will crack and ruin all the layers making it un-usable.
  • Grab two large, thin dish towels and get them wet. Wring out the excess water and lay one down on your kitchen counter. Gently place your fillo dough on the moist towel and quickly cover with the other moist dish towel.
  • Whenever you remove the top dish towel to grab a layer of fillo dough, replace the towel as quickly as possible making sure that the edges and corners of the fillo dough are covered.
  • In case you haven’t noticed, the trick to working with fillo dough is keeping it moist and cool.
Aerial view of vegan walnut spanakopita on a black plate with the rest of the spanakopita in a baking dish next to it.

Spanakopita Assembly

All you need to assemble this walnut spanakopita are 3 simple ingredients: olive oil, Italian breadcrumbs, and fillo dough. Although these ingredients are few, they are all going to be layered together to create the ultimate crispy, crunchy, and salty crust. Be prepared to put in a little bit of work here but trust me, it’s going to be so worth it!

First Layer of spanakopita

Now that you have your filling made and the fillo dough is ready to use, let’s begin layering the fillo dough. It really is very easy. The most time-consuming part is the number of layers required to create that flaky crust. Begin by placing a layer of fillo dough in the bottom of your prepared baking dish. Gently brush a thin layer of olive oil over the fillo dough then sprinkle with breadcrumbs. Lay another fillo dough on top of the breadcrumb coating and gently brush with more olive oil. Sprinkle more breadcrumbs over the olive oil. Continue this pattern of fillo dough, olive oil, and breadcrumbs until you have used half of your fillo dough. End with a layer of fillo dough.

Second layer of spanakopita

Evenly and gently spread the spinach, walnut, cheese mixture directly onto the fillo dough.

Third Layer of spanakopita

Then continue layer the rest of your fillo dough as before: fillo dough, olive oil, breadcrumbs. Finish with a single layer of fillo dough and generously brush with olive oil. Sprinkle the top of your spanakopita with sea salt and bake at 400*F for 20 minutes watching close to prevent burning. You will know the spanakopita is finished when the fillo dough is golden brown and flakey.

Close up of vegan walnut spanakopita on a black plate being cut with a fork.

And that’s it! You’ve done it! You’ve successfully used fillo dough to make this incredibly delicious spinach-filled Greek dish. Remember to follow this fillo dough tips whenever using fillo dough. And now that you know how to use fillo dough the sky’s the limit! It’s uses go well beyond just spanakopita and baklava. Use it instead of a crust on top of your next pot pie. Cut it into thick strips, fill it with any sweet or savory mixture, and fold it into neat little triangles before baking.

I cannot wait to hear what you think of this vegan walnut spanakopita!

Enjoy friends!

Ingredient Health Benefits

Olive oil- Monounsaturated fats

Spinach- Fiber; vitamin K; calcium; iron; magnesium; manganese; folate; vitamin B; vitamin A; glycolipids (cancer cell growth suppressors)

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Vegan Walnut Spanakopita

Vegan, with gluten-free options, this walnut spanakopita has a crispy crust and a creamy filling. Spinach, herbs and vegan feta cheese are sandwiched between layers of crispy fillo dough and breadcrumbs.
Prep Time10 mins
Cook Time20 mins
Fillo Dough Layering20 mins
Total Time50 mins
Course: Main Course
Cuisine: Greek, Mediterranean, Vegan
Keyword: greek, mediterranean, spanakopita, spinach, vegan, walnut butter
Servings: 4 people
Author: Erin

Ingredients

Filling

  • 5 green onions, white and greens, diced
  • 2 large shallots, diced
  • 12 oz fresh spinach
  • cup chopped walnuts
  • 1 cup vegan feta cheese + more for crumbling
  • ½ cup fresh herbs parsley, dill, etc.

Spanakopita Assembly

  • 1 package fillo dough
  • ½ cup olive oil
  • ½ cup Italian bread crumbs gluten-free if necessary
  • sea salt to taste

Instructions

Filling

  • In a large skillet, heat a tbsp olive oil over medium-high heat. Saute scallions and shallots for 3-4 minutes until soft. Add spinach and cook until wilted, about 5 minutes. Remove from heat and allow to cool slightly.
  • In a large bowl, combine shallot and spinach mixture with choped walnuts, vegan feta, and fresh herbs. Set aside and begin working with fillo dough.

Fillo Dough

  • Preheat oven to 400°F. Brush the sides and bottom of an 8×8 inch baking dish with olive oil.
  • Cut fillo dough to size and place a single layer of fill dough in the bottom of the 8×8 inch dish. Lightly brush fillo dough with olive oil and sprinkle with bread crumbs. Repeat this for a total of 10-12 times.
  • Evenly and delicately spread spinach filling on the top layer of fillo dough.
  • Layer fillo dough, olive oil, and breadcrumbs for additional 10-12 layers. One the final top layer of fillo dough, brush generously with olive oil and sea salt to taste.
  • Bake for 20 minutes watching to prevent burning. Allow to cool for 20-30 minutes before cutting and serving.
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Walnut Fudge with Walnut Caramel

This vegan walnut fudge topped with walnut caramel is just the dessert you should make for the upcoming holidays. The fudge is thick, chocolate-y, and perfectly chewy. And my vegan walnut caramel takes this (or any) dessert from ordinary to extraordinary.

Stack of walnut fudge with more walnut fudge in the background.

Walnut Fudge

This fudge is so simple there’s not much to talk about. Unless of course you want to know just how delicious it is. In that case, there’s plenty to discuss. Don’t let the fact that it’s only 5 ingredients fool you. This perfect holiday dessert packs a powerful punch. It’s sweet, chocolate-y, and chewy. With a slight crunch from walnuts to boot. Made in less 30 minutes, all you’ll need is a food processor and a loaf pan to prepare this ultimate holiday dessert. Make it ahead of time so you can spend your holiday doing what’s really important-hanging out with family and friends.

To make this incredibly easy dessert all you’ll need is: two firmly packed cups of soft, pitted medjool dates, 1/2 cup of walnut butter (for tips on making you own check out this post), some warm water, and a splash of vanilla extract.

Start by pulsing the dates in your food processor until a sticky ball forms. You want a pretty smooth date paste and once you have that, separate the ball so that it’s evenly distributed in the bowl of the processor. Then add the walnut butter, 1/2 cup warm water, and a splash of vanilla extract. Process until everything is incorporated. Continue adding warm water until the fudge is

At this point you can add walnut pieces and pulse to combine. Press the thick, sticky fudge into the prepared loaf pan. Bake at 350*F for 15-20 minutes until the edges of the fudge are just crispy. Allow the fudge to cool in the pan. The longer this fudge sits the firmer it will get. When you’re ready to serve, top it with walnut caramel, vegan ice cream, or whipped coconut cream. Store it in an airtight container at room temperature or in the refrigerator.

Plated walnut fudge topped with walnut caramel sauce with walnut fudge in the background

Caramel Sauce

As if the fudge isn’t dreamy enough, I’m giving you the ultimate walnut caramel sauce to top it off with. This sauce is vegan, gluten-free, oil-free, and naturally sweetened with dates. It requires only 4 ingredients and can be made in a food processor in about 5 minutes.

Use it not only to top off this fudge, but any other holiday dessert you wish. Try it on cheesecake, over brownies, or sandwiched between cookies. It’s also pretty amazing right off a spoon too.

Walnut Date Caramel

This 4-ingredient walnut caramel will take your holiday desserts from ordinary to extraordinary. Vegan, gluten-free, naturally sweetened, and oil-free. All you need is a strong food processor and 10 minutes.
Prep Time5 mins
Processing Time5 mins
Total Time10 mins
Course: Dips and Sauces
Cuisine: Vegan
Keyword: 4-ingredients, caramel, date, dates, dessert, easy, food processor, gluten-free, medjool dates, naturally-sweetened, oil-free, quick, refined-sugar free, sauce, simple, topping, vegan, vegan topping, walnut butter
Servings: 1 cups
Author: Erin

Equipment

  • Food Processor

Ingredients

  • 6 pitted medjool dates
  • ¼ cup walnut butter
  • ⅓-½ cup warm water
  • 1 tsp vanilla

Instructions

  • Place fresh, pitted dates to food processor and process until a sticky ball forms. Break apart ball and evenly distribute in the bowl of the food processor.
  • Add walnut butter, vanilla and ⅓ cup warm water. Process until smooth. Add more warm water as needed to thin the caramel.
  • Place in an airtight container and store in the refrigerator.

Let me know if you make this super simple dessert for your next holiday get-together. I promise, you guests won’t know they’re being served a vegan dessert (unless you tell them).

Enjoy friends!

Ingredient Health Benefits

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Walnut Fudge

This vegan walnut fudge is just the dessert you should make for the upcoming holidays. Thick, chocolate-y, and perfectly chewy, you won't believe it's made from only 5 wholesome ingredients.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Gluten-Free, Vegan
Keyword: 5-ingredients, brownies, chocolate, cocao, dates, dessert, easy, food processor, gluten-free, quick, simple, vegan, walnut butter, walnuts
Servings: 8 pieces
Author: Erin

Equipment

  • Food Processor

Ingredients

  • 2 cups pitted, tightly packed dates*
  • ½ cup walnut butter
  • cup cocao powder
  • 2 tbsp coconut oil, melted
  • ¼ cup chopped walnuts

Instructions

  • Preheat oven to 350°F and line a small loaf pan with parchment paper.
  • Add moist, sticky dates to the food processor and process until a ball forms. Break the ball apart and spread it evenly around the bowl of the food processor.
  • Add walnut butter, cocoa powder, and melted coconut oil and pulse until incorporated. The mixture will be very sticky and thick.
  • Add chopped walnuts and pulse to incorporate.
  • Dump fudge into prepared loaf pan. Press more chopped walnuts into the top of the fudge if dessired.
  • Bake for 15-20 minutes until slightly crunchy around the edges. Allow to cool in the loaf pan. The longer it sits the firmer it will become. Cut into 8-10 pieces and serve with walnut caramel sauce, vegan ice cream, or whipped coconut cream.
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Roasted Beet and Walnut Salad

With Vegan Feta

This simple, healthy, delicious roasted beet and walnut salad makes for a fantastic holiday side dish. All you need is 1 dish, 4 ingredients, and 45 minutes. Loaded with nutritious beets and walnuts, fresh parsley, and tangy vegan feta, make this vibrant salad a part of your Thanksgiving table this year.

Roasted beet and walnut salad with feta and fresh parsley on a white plate with a bowl on walnuts and a wooden spoon.

Why I Love Beets

I love beets. I love their versatility. Their texture. The slight sweetness they have when they’re roasted. And in this salad the earthy and crunchy walnuts, salty and creamy feta, bright and fresh parsley work beautifully with roasted beets.

Thanksgiving Side

I also love Thanksgiving. And let me tell you, this dish is going to be perfect on your Thanksgiving table. It’s so incredibly easy to make and it will only take up about 30 minutes of that precious oven time you have allotted for the day.

Roasted beet and walnut salad with feta and fresh parsley on a white plate with a bowl on walnuts and a wooden spoon.

Preparation

I also love dishes that require virtually no preparation. (Are you sensing a theme here?) The prep time on my roasted beet and walnut salad is about 5-10 minutes. But if that is even too much to commit to on Thanksgiving morning, you can totally peel, dice, and bake your beets the day before. Just re-heat them gently in the microwave or a low-temperature oven and add the remaining ingredients before serving.

Make It A Meal

If you are finding this recipe any other time of the year other than November (or December), consider turning this dish into a meal. It’s so quick and simple that you could definitely throw it together on a busy weeknight. Or even make it over the weekend and have it prepped for weekday lunches.

Turn it into a meal by pairing it with pasta. Dice the beets into smaller bite-sized cubes and decrease the roasting time. When finished toss with your favorite pasta shape and some olive oil as well as the walnuts, vegan feta, and fresh parsley. You could also add garbanzo beans either while the beets are roasting or after they’ve been roasted.

I would love to hear what you think of this simple roasted beet and walnut salad. Let me know if you use it as a side at a holiday meal or for a quick weeknight meal.

Enjoy friends!

Ingredient Health Benefits

Beets- folate, manganese

Parsley- vitamin C, iodine, iron, phytoestrogenetic properties (cancer-preventing properties)

Walnuts- Omega-3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Roasted Beet and Walnut Salad

This simple, healthy, delicious roasted beet and walnut salad makes for a fantastic holiday side dish. All you need is 1 dish, 4 ingredients, and 45 minutes. Loaded with nutritious beets and walnuts, fresh parsley, and tangy vegan feta, make this vibrant salad a part of your Thanksgiving table this year.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: Vegan
Keyword: beet, easy, gluten-free, healthy, holiday sides, light, parsley, quick, salad, vegan, vegan feta, walnuts
Servings: 6 people
Author: Erin

Ingredients

  • 6 whole beets, peeled cubed
  • ¼ cup walnuts use more or less depending on preference
  • ¼ cup vegan feta, crumbled* use more or less depending on preference
  • 1-2 tbsp fresh parsley, roughly chopped use more or less depending on preference

Instructions

  • Preheat oven to 425°F. Peel and dice beets and place in an 9×13 baking dish. Roast beets for 30-40 minutes stirring half way. Beets are finished cooking when they are tender and slightly crispy on the outside.
  • Add walnut pieces, crumbled feta, and chopped parsley to beets.
  • Serve warm or at room temperature.

Notes

I use this recipe from Erin Ireland for the vegan feta. It’s absolutely amazing and so simple that there’s no way I could improve it.
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Steel-Cut Pumpkin Pie Oatmeal

With pumpkin butter

Have dessert for breakfast with this simple and vegan steel-cut pumpkin pie oatmeal. All you need is 1 pot, 4 ingredients, and 15 minutes to make a wholesome, satisfying breakfast. Get ready to change the way you look at oatmeal.

We’ve all seen recipes for oatmeal. There’s not much to it. Oats, liquid, over heat, stir, eat. Simple. Quick. But I’ll admit (and I LOVE oatmeal), it can be boring and bland if you don’t know how to prepare it. Or, maybe you love oatmeal too but you’re stuck in an oatmeal rut. If either of these applies to you, allow me to alter your current state-of-mind about this incredibly filling, satisfying, and healthy breakfast.

Pumpkin Butter

The secret to intensifying the pumpkin flavor in this cozy and satisfying steel-cut pumpkin pie oatmeal recipe is pumpkin butter. Think of it as the next level of pumpkin puree. Which, funny enough, is what we will need to make the pumpkin butter.

Let’s give these oats a bit of an intense pumpkin flavor shall we? Well, thanks to this pumpkin butter we can give these oats a much more realistic pumpkin pie flavor as apposed to a watered-down mild pumpkin taste. This pumpkin butter is incredibly easy to make and is going to be your new best friend this fall and holiday season.

Pumpkin Butter

A 7-ingredient ramp up of pumpkin that is easily substituted into any recipe that calls for pumpkin puree. Intensify the flavor of your favorite pumpkin recipe by using this pumpkin butter. Or spread it onto your favorite toasted bread.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dips and Sauces
Cuisine: Sauce, Vegan
Keyword: easy, gluten-free, oil-free, pumpkin, pumpkin butter, pumpkin pie spice, vegan
Servings: 2 cups
Author: Erin

Ingredients

  • 2, 15oz can pumpkin puree not pumpkin pie filling
  • cup apple cider
  • ¼ cup maple syrup
  • 1 tbsp vanilla
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions

  • Add all ingrients to a pot over medium heat. Bring to a gentle boil and lower to medium-low heat. Stir regularaly, cooking for 30-40 minutes until thick but spreadable.
  • Use in any recipe that you would typically use pumpkin puree. Or smear it onto bread, muffins, or bagels. Drizzle into oatmeal or on top of french toast. Add it to smoothies.

Perfect Stove-Top Oatmeal Tips

Allow me to provide you with a few of my favorite tips for creating the absolute perfect stove-top oatmeal.

  • Determine your preferences. I encourage you to take a moment to think about your perfect bowl of oatmeal. Is it piping hot or lukewarm? Thick and creamy or thin and textured? Intensely or moderately sweet? Once you determine your preference you can alter this as well as other oatmeal recipes to fit your personal preferences.
  • Most people think about oatmeal being scalding hot. But you might also want to give overnight oats a try. They’re actually delicious especially on a hot summer morning. If you would like to give ONOs a try check out this recipe of mine for Raspberry Lemonade Overnight Oats.
  • To create a thick and creamy oatmeal you need to make sure that you don’t add too much liquid to your oats. Stirring them frequently while they cook and adding a small amount of oil will result in a creamy texture.
  • To make a thinner, more textured oatmeal you need to add more liquid than oats. You also will want to cook the oats for a slightly shorter period of time. This will ensure that the oats retain more of a bite and are less mushy.
  • Finally, sweetness preference is easily achieved by simply increasing or decreasing the amount of sugar added to the oats. Start with a small amount and add sweetener after the final taste test. It is also important to remember that sweetness can be achieved by adding fresh fruits to your oatmeal. Also, keep in mind that other toppings will add flavor. Don’t let sugar be your only flavor profile. Experiment with the flavors of other topping before assuming it’s more sugar that’s needed.

Be sure to give these oats a try. They’re a hit in my family with both kids and adults alike. Enjoy friends!

Ingredient Health Benefits

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pecans- thaimine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

Pumpkin- fiber, potassium, selenium, vitamin A

Pumpkin seeds- omega-3 fats, magnesium, iron, calcium, zinc, fiber

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Steel Cut Pumpkin Pie Oatmeal

Have dessert for breakfast with this simple and vegan steel-cut pumpkin pie oatmeal. All you need is 1 pot, 4 ingredients, and 15 minutes to make a wholesome, satisfying breakfast. Get ready to change the way you look at oatmeal.
Prep Time1 min
Cook Time15 mins
Total Time16 mins
Course: Breakfast
Cuisine: Vegan
Keyword: easy, oatmeal, oats, pumpkin, pumpkin pie spice, quick, vegan
Servings: 1 person
Author: Erin

Ingredients

  • 1 cup plant-based milk
  • ½ cup stell cut oats
  • cup pumpkin butter*
  • 1 tsp coconut oil

Toppings

  • pumpkin seeds
  • dried cranberries
  • plant-based yogurt
  • pecan butter**
  • pecans

Instructions

  • Place plant-based milk in a small pan and bring to a boil. Once boiling add steel-cut oats and stir to incorporate.
  • Cover, turn heat to low, cooking for 10-15 minutes depending on desired thickness and creaminess level.
  • Once cooked, remove from heat and add pumpkin butter and coconut oil. Stir to combine.
  • Top with pecans, pecan butter, pumpkin seeds, plant-based yogurt, dried cranberries, more plant-based milk, and/or more pumpkin butter. Enjoy hot.

Notes

*Can sub pumpkin puree but add: 1/2 tsp vanilla, 1 tsp maple syrup, 1/4 tsp cinnamon, 1/2 tsp pumpkin pie spice to the cooking oats.
**Check out this post for my tips on making the perfect pecan butter.

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Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they’re naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.

A child's hand reaching or a blender pumpkin muffin in a muffin tin on paper surrounded by pumpkin seeds.

Everyone loves muffins! They’re like having cake for breakfast, right? No one can resist that moist crumb, sweet flavor, and satisfying feeling that only a warm carb can provide. I was inspired by my girls to make these amazing little breakfast cakes. I needed something easy, because even on the weekends breakfast can be a bit chaotic. But I also wanted to sneak some vegetables into the mix. Because, who doesn’t love tricking their kids this close to Halloween!

What I came up with was an amazingly moist, yet completely oil-free, muffin. They’re fluffy, slightly sweet, and 100% delicious. Oh, and of course, vegan. Ok, but you might be wondering just how I got a moist crumb without the oil. I’ll let you in on my secret (because we’re friends).

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Pumpkin & Applesauce

At first glance you’re probably thinking these two have absolutely nothing in common. One is a bland vegetable and the other is a mushy fruit. That’s where you’re wrong my friend (yes, we’re still friends even though you initially thought these things). What these two have in common is much more important than their differences. They’re both mild, slightly sweet, and amazingly MOIST! That’s right! THIS is where we get the moisture. Thanks to the pumpkin puree and applesauce we don’t have to add oil to get a moist muffin.

Now, I’m not against oil. But sometimes adding oil to a baked good can give it an overly greasy flavor. Not super appealing. And I know that there are many readers out there who prefer not to consume oil simply because they’re on more of a whole food diet. So these oil-free blender pumpkin muffins are perfect for everyone in between.

Dates

Not only are these blender pumpkin muffins oil-free, but they are also sweetened with dates. Just a few things about using fresh dates

  • First, make sure that your fresh dates are VERY fresh. You want them super soft and moist. If they have dried out a bit, simply let them sit in boiling hot water for about 10 minutes. Once they’ve softened up, be sure to squeeze out all the excess water.
  • Secondly, when using dates in this recipe be sure to pulse them in the blender alone. You want to blend them until they form a paste. This will make working them into the other ingredients much easier.
Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Blender

This recipe is meant to be made entirely in your blender. There is no need to dirty other bowls or kitchen appliances. Isn’t that awesome?! Because, who wants to sink full of dirty dishes first thing in the morning? Not me! If, however, you do not have a blender you can definitely use a food processor. Just make sure that it’s large enough to handle the volume of the ingredients.

Add-Ins

If you would like to jazz up this recipe even more here are a few ideas to make these blender pumpkin muffins uniquely yours. Add in or top your muffins with: dried raisins, cranberries, chocolate chips, walnuts, or, like I did, pumpkin seeds.

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

Flax- Omega-3 fats, soluble and insoluble fiber

Pumpkin- fiber, potassium, selenium, vitamin A

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Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they're naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Gluten-Free, Oil-free, Vegan
Keyword: 30-minutes, applesauce, blender, dates, easy, gluten-free, muffin, nut-free, oil-free, pumpkin, pumpkin seeds, vegan
Servings: 12 muffins
Author: Erin

Equipment

  • Blender

Ingredients

  • 2 flax eggs (2 tbsp ground flax seeeds + 6 tbsp water)
  • 8 fresh dates

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • ¾ cup flaxmilk
  • ½ cup applesauce
  • 1 tsp vanilla

Dry Ingredients

  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ tsp baking soda
  • cups whole-wheat flour sub gluten-free flour if necessary

Instructions

  • Preheat oven to 350°F and prepare a muffin tin by lining with cupcake liners or spraying with non-stick cooking spray.
  • Prepare flax eggs by combining flaxseed meal and water. Whisk to combine and allow to sit for 5 minutes until thickened.
  • Remove pits from dates and pulse in blender until they form a paste. Add wet ingredients (including prepared flax egg) then dry ingredients except flour. Blend until combined.
  • Add in whole-wheat flour ½ cup at a time pulsing until combined and scraping down the sides between addition of flour. If using exrtas such as raisins, dried cranberries, chocolate chips, walnuts, or pumpkin seeds, fold them into the batter now. Batter will be thick.
  • Evenly pour batter into prepared muffin pan. Bang tin on the counter a few times to work out any air bubbles in the batter. Top with pumpkin seeds, chocolate chips, or walnuts.
  • Bake muffins for 20 minutes or until toothpick inserted into the center comes out clean. Allow the muffins to cool completely before removing cupcake liner.

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