Vegan Snickerdoodles

Made with 8 simple ingredients and ready in 30 minutes these vegan snickerdoodles are sure to become a family favorite this holiday season.

White plate with three vegan snickerdoodles and a red container of coffee in the background.

Snickerdoodles have got to be my all-time favorite Christmas cookie ever. I used to have the perfect recipe. Then I became vegan and thought I’d have to give up this festive dessert forever. WRONG! I can guarantee that when you give these to your neighbors for a cookie exchange no one will even think that they aren’t the “original” thing. Prepare to be amazed by these perfectly light, fluffy, and delicate vegan snickerdoodles.

Why You’ll Love Them

The list I could write to explain why I love this cookies is endless. So let’s just stick with a few for now. You’ll be able to add to this list once you make them.

  • Simple: These cookies require 8 simple ingredients that I know you have on hand. They are also prepared start to finish in about 30 minutes. Yeah, you’re welcome.
  • Fluffy: The texture of these snickerdoodles is perfection. They’re soft, fluffy, and slightly chewy.
  • Kid-friendly: Kids will love helping you make the dough for these vegan delights. But what they’ll really love is helping you roll the snickerdoodle dough balls in the cinnamon sugar coating. Let them get their hands dirty.

Snickerdoodle Dough

To make this super simple snickerdoodle dough grab your stand mixer or a large bowl and a hand mixer. Begin by creaming the softened, room-temperature vegan butter. Add the sugar and vanilla extract and beat until combined. Finally, mix in the applesauce and almond milk.

In a separate bowl combine the flour and baking soda. Be sure that these two ingredients are thoroughly mixed then gradually add flour mixture to wet ingredients ⅓ at a time. Mix until just combined. Do not over-mix or you’ll end up with a tough cookie crumb. Place the dough in the refrigerator and allow it to chill for 15 minutes. The dough will still be slightly sticky but firm. 

Cinnamon Sugar Coating

The cinnamon sugar coating is just that: cinnamon and sugar only. It’s the perfect mixture of sweetness and spice. Don’t skip the coating!

While waiting for the dough to firm up, in a small bowl whisk together cinnamon and sugar and set aside.

Close up of a tray of vegan snickerdoodle cookies with sprigs of pine around the edges.

Baking the Snickerdoodles

Preheat the oven to 375°F and grease a cookie sheet with non-stick cooking spray. Remove the snickerdoodle dough from the refrigerator. Roll the dough into balls about the size or a golf ball (2 tbsp). Place the dough ball in the bowl with the cinnamon sugar coating and gently toss to coat. Finally, place the coated snickerdoodle balls on the prepared cookie sheet. Do not over crowd the cookie sheet.

Bake the cookies for 10 minutes until puffy but still slightly soft in the middle. Remove them from the oven and allow them to cool on the cookie sheet for 5 minutes before transferring them to a wire cooling rack.

Prepare these vegan snickerdoodles for your next cookie exchange. Have them for breakfast with a fresh cup of coffee. And, if you really want to, share them with Santa on Christmas Eve. I guarantee he’ll leave awesome presents once he gets a taste of these.

Enjoy friends!

Ingredient Health Benefits

Cinnamon-manganese, iron, calcium, and fiber

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Vegan Snickerdoodles

Made with 8 simple ingredients and ready in 35 minutes these vegan snickerdoodles are sure to become a family favorite this holiday season.
Prep Time10 mins
Cook Time10 mins
Refrigeration Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: 30-minutes, cookies, easy, holiday baking, holiday cookies, quick, simple, snickerdoodle, vegan cookies
Servings: 24 cookies
Author: Erin

Ingredients

Snickerdoodle Dough

  • ½ cup vegan butter, softened
  • cups sugar
  • 1 tsp vanilla extract
  • ½ cup applesauce
  • ¼ cup almond milk
  • cups flour
  • 1 tsp baking soda

Cinnamon Sugar Coating

  • 5 tsp sugar
  • 2 tsp cinnamon

Instructions

Snickerdoodle Dough

  • In the bowl of a stand mixer (or a large bowl using a hand mixer), cream the soften vegan butter.
  • Add the sugar and the vanilla and beat until combined.
  • Mix in applesauce and almond milk.
  • In a separate bowl combine flour and baking soda.
  • Gradually add flour mixture to wet ingredients ⅓ at a time. Mix until combined. Do not over-mix. Place in the refrigerator and allow to chill for 15 minutes.

Cinnamon Sugar Coating

  • In a small bowl whisk together cinnamon and sugar. Set aside.
  • Preheat the oven to 375°F and grease a cookie sheet with non-stick cooking spray.
  • Remove the snickerdoodle dough from the refrigerator. Roll the dough into balls about 2 tbsp large. Place in the bowl with the cinnamon sugar coating and gently toss to coat.
  • Place snickerdoodle balls on the prepared cookie sheet. Do not over crowd the cookie sheet.
  • Bake cookies for 10 minutes until puffy but still slightly soft in the middle. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
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Cauliflower and Walnut Crumb Pasta

This cauliflower and walnut crumb pasta is quick and simple to make. Vegan with a gluten-free option that doesn’t require the use of gluten-free breadcrumbs. Requiring only 10 ingredients and ready in 30 minutes this meal is perfect for a quick weeknight supper.

Cauliflower and walnut crumb pasta in a large cast iron skillet with a wooden serving spoon.

If you’re in need of a super quick and delicious weeknight meal grab a large skillet, get some water boiling and make this dinner tonight. All you need are 10 ingredients and about 30 minutes to prepare a family-friendly vegan and gluten-free supper.

Cauliflower and walnut crumb pasta on a grey bowl sprinkled with freshly chopped parsley.

Walnut Crumb

To create a crumb for coating the pasta and cauliflower I decided to use finely chopped walnuts and a blend of dried herbs. This adds and earthy flavor and crunchy texture to the pasta that cannot be matched by breadcrumbs. It also makes this crumb gluten-free!

Simply place the walnuts, herbs, and spices into a food processor and pulse until the mixture resembles…you guessed it…breadcrumbs. To a hot skillet, add olive oil and sauté the walnut crumbs until their fragrant. About 4-5 minutes. Watch closely to prevent burning. Once done, remove from heat and set aside for later.

Feel free to use this walnut crumb in place of breadcrumbs in other recipes. It would be delicious on top of a macaroni and cheese, lasagna, or used between the fillo dough layers on my Vegan Spanakopita.

Cauliflower Pasta

To prepare the cauliflower pasta, begin by bringing a large pot of water to a boil. While the water is boiling, break up lasagna noodles into strips. Alternatively, use linguini noodles or any other long thin pasta shape. Be sure that your pasta is gluten-free in necessary. Cook pasta according to package directions.

While the water is boiling, heat olive oil over a large skillet. Once hot, add onions and garlic to the pan and sauté until translucent, about 3-4 minutes. Next, add cauliflower florets and optional red chili flakes. Allow the cauliflower to brown a bit for 4-5 minutes. Once the cauliflower has a nice golden color add 3/4 cup of water. The cauliflower should be allowed to steam for 10-15 minutes. If after 15 minutes the cauliflower is still hard, continue adding water a few tbsp at a time. When the cauliflower is tender, remove from heat.

When the pasta is done, drain and place in the skillet with the cooked cauliflower. Top with walnut crumb mixture and toss to combine. Sprinkle with chopped fresh parsley.

Cauliflower and walnut crumb pasta  in a large cast iron skillet.

And that’s it! Quick and easy! This cauliflower and walnut crumb pasta is a simple recipe that is sure to become your family’s go-to weeknight dinner. So grab a fork and enjoy friends!

Ingredient Health Benefits

Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals

Garlic-phytochemicals

Onion- antioxidants; fiber; vitamin C; folate

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

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Cauliflower and Walnut Crumb Pasta

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Vegan
Keyword: 30-minutes, cauliflower, easy, quick, simple, walnuts
Servings: 4 people
Author: Erin

Ingredients

Walnut Crumb

  • ½ cup walnuts
  • ¼ tsp dried oregano
  • ¼ tsp dried parsley
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • sea salt to taste
  • 1 tbsp olive oil

Cauliflower Pasta

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 head cauliflower, cut into florets
  • ¾-1½ cups water
  • red chili pepper flakes to taste
  • ¼ cup walnuts, chopped
  • 8 lasagna noodles, broken into strips or pasta of choice
  • parsley for garnish

Instructions

Walnut Crumb

  • Place walnuts, herbs, and spices into a food processor and pulse until mixture resembles bread crumbs.
  • Add olive oil to a hot skillet and saute walnut crumb for 4-5 minutes until fragrant. Remove from heat and set aside for later.

Cauliflower Pasta

  • Prepare pasta according to package directions.
  • While the pasta cooks, in a large skillet, heat olive oil over medium-high heat. Once hot add onion and garlic and cook until onions are translucent. About 3-4 minutes.
  • Add cauliflower and chili pepper flakes to pan and saute for 4-5 minutes until slightly browned. Add ¾ cup water to the pan and allow to steam the cauliflower about 10-15 minutes. If the cauliflower is still hard, continue adding water ¼ cup at a time until the cauliflower is tender.
  • Add chopped walnuts and cooked pasta. Toss to coat. Serve warm and top with chopped parsley.
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Vegan Bacon Buttered Corn

This vegan bacon buttered corn is only 5 ingredients and is ready in 15 minutes. A quick, simple side dish that’s perfect for the hectic holiday season.

Vegan bacon buttered corn in a large cast iron skillet being scooped up by a wooden spoon.

I’ll admit. This is a dish I’ve been making for years. Even before my vegan days. And it’s become a family favorite at the holidays. So now that my family is vegan, I decided that I had to turn this into a vegan dish as well. An insanely simple side, this dish requires only 5 ingredients and can be thrown together only 15 minutes before everyone sits down for the big Thanksgiving dinner. It’s salty, crunchy, rich, and familiar. The perfect accompaniment the whole family can enjoy.

Vegan Coconut bacon

Before we dive into the corn, let’s take a second to make the coconut bacon. Now, you can use any vegan bacon your prefer just as long as it crumbles well. That being said, I also wanted to include a coconut bacon recipe in this post, just in case you don’t already have a vegan go-to bacon.

Now, this coconut bacon is just about as easy to make as the vegan bacon buttered corn. Simply line a rimmed baking sheet with parchment paper and preheat your oven to 325*F. In a medium-sized bowl combine coconut aminos, olive, oil, maple syrup, liquid smoke and paprika. Once combined add unsweetened coconut chips and gently stir to coat. Spread the coconut over the parchment paper in an even layer and bake for 15 minutes stirring every 5 to prevent burning. Allow the “bacon” to cool completely before crumbling or storing for later use.

Coconut “Bacon”

Vegan bacon that crumbles just like the real thing. Crispy, smokey, and sweet this coconut bacon will add texture and flavor to salads, pastas, and roasted vegetable sides.
Prep Time5 mins
Cook Time15 mins
Resting Time1 hr
Total Time1 hr 20 mins
Course: Snack
Cuisine: Vegan
Keyword: bacon, coconut, vegan bacon
Servings: 1 cups
Author: Erin

Ingredients

  • 1 cups coconut
  • 1 tbsp coconut aminos
  • ½ tbsp olive oil
  • ½ tsp maple syrup
  • ¼ tsp liquid smoke
  • ¼ tsp paprika

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • Combine coconut aminos, olive oil, maple syrup, liquid smoke, and paprika. Gently toss coconut in mixture ensuring that all coconut flakes are coated.
  • Pour onto prepared baking sheet in an even layer. Bake for 15 minutes stirring every 5. Watch closely to prevent burning.
  • When crispy but not browned, remove and allow to cool completely before crumbling.
Vegan bacon buttered corn in a large cast iron skillet with a large wooden spoon for serving.

Bacon Buttered Corn

Once you’ve prepared the “bacon” it’s time to assemble the buttered corn. In a large skillet melt the vegan butter over medium heat. Once melted add the frozen corn. There’s no need to thaw it beforehand. Stir the corn to coat with vegan butter and allow to cook over medium heat for 5-10 minutes. Add more butter if you feel that the corn is looking too dry or if you just prefer really buttery corn. Once the kernels are thawed and warmed through remove from the heat and add the paprika, chopped chives, and crumbled “bacon”. Serve warm and enjoy the time you’ve saved in the kitchen by savoring the company of your holiday guests.

Enjoy friends!

Ingredient Health Benefits

Corn- fiber, B1, folate, vitamin C, pantothenic acid, phyochemicals have heart health and cancer-fighting properties

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Vegan Bacon Butter Corn

This vegan bacon buttered corn is only 5 ingredients and is ready in 15 minutes. A quick, simple side dish that's perfect for the hectic holiday season.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Holiday, Vegan
Keyword: 1 pan, 5-ingredients, bacon, butter, chives, corn, easy, holiday sides, paprika, quick, side, side dish, simple, vegan bacon, vegan butter
Author: Erin

Ingredients

  • 3-4 tbsp vegan butter
  • 2 bags frozen corn
  • ½ tsp paprika
  • ¼ cup vegan bacon, crumbled
  • 2 tbsp chives, chopped

Instructions

  • In a large skillet, melt vegan butter over medium-high heat.
  • Once melted add frozen corn kernals and cook for 5-10 minutes until thawed.
  • Sprinkle with paprika and allow to cook additional 1-2 minutes.
  • Remove from heat and top with crumbled vegan bacon and chopped chives.
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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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Baked Tofu and Cauliflower

This baked tofu and cauliflower florets entree is sure to become your next weeknight go-to. It’s simple, quick, and satisfying, requiring only 5 ingredients and 1 sheet pan. It’s vegan, gluten-free and has an oil-free option.

Baked tofu and cauliflower seasoned with sumac in a blue bowl with an orange napkin on the side.

There’s not really a whole lot to say about this dish other than that it’s way more delicious than you probably would think considering the scant ingredients required to prepare it. In fact, I’ll bet you’ve got almost everything you need to prepare it. The only thing you might not have in your pantry is sumac. But I’m going to tell you why you should considering adding sumac to your spice rack.

Sumac

Sumac is a spice gathered from a flowering plant that grows in temperate regions throughout the world. Although it has quite a few health benefits it’s best known for it’s anti-inflammatory properties. If you don’t have sumac, you can use lemon zest and salt as a substitute. Although your meal will have a similar flavor, it will not have the health benefits associated with sumac. Sumac has a very strong smell before it’s cooked but don’t let that deter you. It’s actually sweet when cooked and has a mild lemony flavor. I look forward to using it more often. And don’t worry, I’ll be sharing more recipes for it here in the near future.

Cauliflower

Now is the time to use cauliflower! It’s in season in the United States September through November so stock up on it now. This vegetable is just begging to be used in holiday recipes (did I mention this dish would make an insanely easy and quick Thanksgiving side- just remove the tofu). It’s the star of the show in this baked tofu and cauliflower dish so make sure you get a really firm, perfectly white head of cauliflower. Or get creative and use purple or yellow cauliflower too. I’ve even seen (and love) baby cauliflower. Better yet, go crazy and use a mix of all those listed above.

Baked tofu and cauliflower seasoned with sumac in a blue bowl with an orange napkin on the side and a sheet tray of baked tofu and cauliflower in the background.

I hope that you give this insanely simple entree a try. If you do, be sure to tell me what you think down in the comments.

Enjoy friends.

Ingredient Health Benefits

Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals

Garlic-phytochemicals

Sumac- anti-inflammatory

Tofu- calcium, copper, magnesium, B vitamins, isoflavones

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Baked Tofu and Cauliflower

This baked tofu and cauliflower florets entree is sure to become your next weeknight go-to. It's simple, quick, and satisfying, requiring only 5 ingredients and 1 sheet pan.
Prep Time10 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: cauliflower, sumac, tofu, vegan
Servings: 4 people
Author: Erin

Ingredients

  • 1 head of cauliflower, cut into florets
  • 14 oz extra firm tofu, pressed, cubed
  • 4 cloves garlic, minced
  • olive oil omit if oil-free
  • sumac

Instructions

  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Place pressed and cubed tofu, and cauliflower florets on the prepared baking sheet. Toss with olive oil, minced garlic and sumac.
  • Evenly spread onto the baking sheet and bake for 20 minutes. Remove from oven and shake. Bake for an additional 10-15 minutes.
  • Serve warm with freshly minced parsley.
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Roasted Apple and Butternut Squash

with caramelized onions

This roasted apple and butternut squash side is vegan, gluten-free, and has an oil-free option. Topped with caramelized onions, it’s a sweet and creamy dish that’s a perfect make-ahead side for the holidays. It requires fewer than 10 ingredients and less than 15 minutes of prep. All the best of autumn in a comforting side.

Roasted apple and butternut squash with caramelized onions on a wooden platter with plate, rosemary, and butternut squash in the background.

With the holiday season quickly approaching I have begun planning my Thanksgiving menu. Anyone else? Ok, I guess that perhaps it is a tad early. But just in case you’re a planner like I am here is a recipe that I would highly recommend considering as a side for the big day. It’s simple. It’s quick. And it can be prepared ahead of time. Oh, and it’s totally delicious. What more could you want out of a holiday side dish?

Roasted apple and butternut squash

Preparing a butternut squash for roasting can be intimidating if you’ve never skinned one before. But let me reassure you, that it actually is quite simple. First, using a fork, poke holes all over your squash. And I mean ALL OVER IT. I usually jab mine about 30 times. Next place it in your microwave for 3-5 minutes depending on the strength (wattage) of your microwave. Turn it over and cook for an additional 3-5 minutes. It should be soft but not mushy or burned. Allow it to cool completely before handling. Finally, using a knife, or better yet a potato peeler, remove the skin from your squash. Cut it in half, remove the seeds, and cut into bit-sized cubes.

As for the apple…I recommend using a hearty apple for this recipe. I used a Fuji apple because they’re sturdy and sweet. A Sweet Tango would probably work too. If you would prefer a tart apple you could use a Honeycrisp or a Granny Smith. Once you’ve chosen your perfect apple, simply core, peel, and cut into bit-sized pieces. Make sure that both the apples and butternut squash pieces are similar in size so that they cook evenly.

Spray the apple and butternut squash with avocado oil and top with spices and herbs. Toss to coat and spread evenly on a prepared rimmed baking sheet. Bake them for roughly 30 minutes until they are fragrant, soft, and slightly browned around the edges. Perfection!

Roasted apple and butternut squash with caramelized onions on a wooden platter with plate, rosemary, and butternut squash in the background.
Caramelized onions

While the apples and butternut squash are roasting, prepare the caramelized onions. Begin my dicing or thinly slicing the yellow onions. You can even slice some while dicing the others just to add more visual interest and texture to your dish.

Heat a large skillet over high heat and add 1 tbsp of avocado oil. Once the oil is hot add the onions and reduce heat to medium-high. Now, the trick to perfectly caramelizing onions is TIME. You have to be patient. But trust me, your patience will pay off.

The onions will go from white, to clear, to brown, to caramelized. As they cook you will need to add water to the pan, a little at a time. Do not add more water to the pan until all the other liquid has cooked off.

Stir the onions occasionally. This gives them time to brown on the pan.

Resist the urge to pull the onions off the heat early. They are not done when they’re brown. They’re done when they are a deep, dark brown, caramelized color. You will know they’re done when they smell sweet.

Roasted apple and butternut squash with caramelized onions on a wooden platter with plate surrounded by rosemary and a blue napkin.

Suggested Pairings

This side would be excellent served with a vegan meat alternative such as “ham” or “turkey”. To fancy up this side even more top it with toasted walnuts for added crunch, pomegranate arils for tartness, or drizzle with a cashew cream sauce for creaminess.

Ingredient Health Benefits

Apple-vitamin C, soluble and insoluble fiber

Cinnamon- manganese, iron, calcium, and fiber

Onion-antioxidants; fiber; vitamin C; folate

Rosemary- polyphenolic compounds

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Roasted Apple and Butternut Squash

This roasted apple and butternut squash side is vegan, gluten-free, and has an oil-free option. Topped with caramelized onions, it's a sweet and creamy dish that's a perfect make-ahead side for the holidays. It requires fewer than 10 ingredients and less than 15 minutes of prep.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Vegan
Servings: 4 people
Author: Erin

Ingredients

Baked Apple and Butternut Squash

  • 4 cups butternut squash, cubed
  • 1 apple, peeled, cubed I used fuji
  • avocado spray omit if oil-free
  • ½ tsp sage
  • ½ tsp cinnamon
  • 1-2 sprigs fresh rosemary, removed from stem

Caramalized Onions

  • 1 tbsp avocado oil sub water if oil-free
  • 4-5 medium yellow onions, diced or thinly sliced
  • ½ cup cold water*

Instructions

  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Evenly spread cubed apples and butternut squash and spray with avocado oil (omit if oil-free). Sprinkle with sage, cinnamin, and rosemary and evenly spread over baking sheet. Bake for 30 minutes, stirring half way.
  • While apples and squash are baking, heat a large pan over high heat. Add avocado oil. When oil is hot, add diced or thinly sliced onions and stir to coat. Lower heat to medium-high and cook onions for about 40 minutes stirring occasionally*.
  • Assemble roasted apples and butternut squash on a plater and top with caramelized onions. Additionally, top wtih walnuts for crunch, pomegranate arils for tartness, or raisins for sweetness.

Notes

*Add cold water occasionally, 1 tbsp at a time, to onions to prevent sticking and to de-glaze the pan.  Allow water to completely cook off before adding more water.  Be patient with this process.  The onions will go from white, to clear, to brown, to caramelized.  
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Roasted Green Vegetables with Vegan Walnut Pesto

Roasted green vegetables get dressed up with a vegan walnut pesto. Five ingredients and 30 minutes are all you need to make this healthy and satisfying side dish.

Roasted green vegetables (asparagus, Brussel's sprouts, and zucchini spirals) on a wooden platter and to a bowl of vegan walnut pesto.

If you don’t think you like asparagus or Brussel’s sprouts you have to give this roasted green vegetables with vegan walnut pesto a try. Don’t write these veggies off completely, ok. I guarantee that the key to enjoying these vegetables is properly prepping and roasting them. Allow me to share a few tips for selecting, preparing and serving each of these vegetables.

Asparagus

When selecting asparagus it’s important to remember that you want thin, sturdy stalks. The thicker the stalk, the tougher and more bitter it will be. Not exactly the most desirable, right? After rinsing, snap the asparagus to remove the tougher bottom of the stalk. This part of the vegetable isn’t something you’ll want to eat. Lastly, cut the edible portion of the asparagus in half and it’s ready to roast in this dish.

Brussel’s sprouts

As far as Brussel’s sprouts go…I’ve been there. I know that they can seem very un-appealing at times. But just like the asparagus, there’s a trick to making them delicious. I’m convinced that the best way to serve Brussel’s sprouts is shaved. They cook quickly, get a nice crispy texture, and transform into something overwhelmingly amazing.

Zucchini

I don’t think its any secret that zucchini is super versatile. In this recipe I decided to add texture and interest to the dish by using spiralized zucchini. You can either buy the zucchini spiralized or do it yourself. I like making it myself to cut down on plastic and ensure freshness. This is the spiralizer I use. Nothing fancy, but it gets the job done.

Roasted green vegetables (asparagus, Brussel's sprouts, and zucchini spirals) on a wooden platter being set on a table next to a bowl of vegan walnut pesto.

Once you’ve decided to make this side dish (and believe me, you really should make it), it’s going to pair nicely with marinated tofu or a lentil loaf. Throw pasta in the mix for a unique take on a warm pasta salad. Or add beans or lentils to take this dish from the sidelines to the main attraction.

Share with me how you would use this dish to up you vegetable game.

Enjoy friends!

Ingredient Health Benefits

Asparagus: Folic acid, vitamin C, thiamine, B6, glutathione, protodioscin

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Roasted Green Vegetables with Vegan Walnut Pesto

Roasted green vegetables get dressed up with a vegan walnut pesto. Five ingredients and 30 minutes are all you need to make this healthy and satisfying side dish.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Vegan
Keyword: asparagus, brussels sprouts, side, vegan, zucchini
Servings: 4 people
Author: Erin

Ingredients

  • 2 medium zucchini, spiralized or cut into half moons
  • 1 bunch asparagus, ends removed and trimmed
  • 1 lb brussels sprouts, shaved or cut in half
  • olive oil spray
  • ½ batch vegan walnut pesto *see notes*

Instructions

  • Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
  • Coat vegetables with olive oil cooking spray and toss.
  • Roast vegetables for 30 minutes stirring half way though to ensure even cooking.
  • Add Vegan Walnut Pesto to warm vegetables and serve.

Notes

*Check out my Vegan Walnut Pesto or sub your favorite homemade/store bought pesto
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Vegan Walnut Pesto

Traditionally made with pine nuts, this version of 5-ingredient vegan pesto is prepared with raw, unsalted walnuts. Use this pesto on your pasta or roasted vegetables, as a salad dressing, or a dip for raw vegetables. Simple, flavorful, and quick, this versatile vegan walnut pesto is sure to be your new go-to sauce.

Vegan walnut pesto topped with hemp seeds, walnuts, and basil leaves with vegetables in the background.

All that you need for this pesto are 5 simple ingredients and a small food processor. Toss the raw walnuts, fresh basil, vegan parmesan cheese, olive oil, and salt and pepper into a small food processor blending until combined. I prefer a smooth, thick pesto but feel free to prepare it to fit your preference and desired use.

Pesto Texture

If this pesto is going to be used traditionally for coating pasta or vegetables, make sure that it’s relatively smooth and pourable. You want it to be just thick enough to stick.

On the other hand, if you’re going to be using this pesto as a dip or spread, it would be best served with some chunks of walnuts. You can process the ingredients until smooth and then pulse in extra walnuts. Alternatively, dice some walnuts yourself and toss them in after processing. You will also want the pesto to be fairly thick so that it can scooped up.

To use this vegan walnut pesto as a salad dressing, make sure that it’s very smooth and has a very pourable consistency. You can achieve this by adding more olive oil or water to the pesto while processing.

Be sure to share with me in the comments below how you are going to be using this pesto.

Enjoy friends!

Ingredient Health Benefits

Basil: Phytochemicals; volatile oils (antibacterial properties)

Garlic: Phytochemicals

Olive oil: Monounsaturated fats

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

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Walnut Pesto

Earthy, nutty, creamy, this pesto is perfect when paired with roasted vegetable or used as a sauce on your favorite pasta. Be bold and use it as a salad dressing or even a dip for raw vegetables.
Prep Time10 mins
Total Time10 mins
Course: Dips and Sauces
Cuisine: Vegan
Keyword: 10-minutes, 5-ingredient, basil, parmesan, pesto, vegan, walnuts
Author: Erin

Equipment

  • Small food processor

Ingredients

  • ½ cup walnuts raw, unsalted
  • ¼ cup fresh basil
  • ½-¾ cup olive oil depending on desired consistency
  • 2-3 tbsp vegan parmesan *see notes below*
  • 1 clove garlic
  • salt & pepper to taste

Instructions

  • Place all ingredients in a small food processor and pulse until well combined. Start by adding ¼ cup of olive oil and increase amount to reach desired consistency.
  • Serve on roasted vegetables or pasta. Use as a marinade for tofu or tempeh. Add to a fresh salad for a dressing or dip tray with raw vegetables.

Notes

I love this recipe for vegan hemp parmesan cheese from Hannah Chia.
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