canned pumpkin vegan recipes

 canned pumpkin vegan recipes

Canned pumpkin is a versatile ingredient that can be used in a variety of vegan recipes. Here are some delicious ideas:

1. Vegan Pumpkin Soup

A creamy, comforting soup perfect for fall or winter.

Ingredients:

1 can (15 oz) pumpkin puree

1 onion, diced

2 cloves garlic, minced

3 cups vegetable broth

1 can (13 oz) coconut milk

1 tsp ground cumin

1/2 tsp ground cinnamon

Salt and pepper to taste

Olive oil for sautéing

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until soft, about 5-7 minutes.

2. Add the pumpkin puree, vegetable broth, coconut milk, cumin, cinnamon, salt, and pepper. Stir to combine.

3. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.

4. Blend with an immersion blender or transfer to a blender until smooth and creamy.

5. Taste and adjust seasoning. Serve hot, garnished with fresh herbs or a swirl of coconut milk.

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2. Vegan Pumpkin Pancakes

Fluffy and spiced pancakes that are perfect for breakfast or brunch.

Ingredients:

1 cup all-purpose flour

1 tbsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

1 cup canned pumpkin puree

1 cup plant-based milk

2 tbsp maple syrup

1 tsp vanilla extract

2 tbsp vegetable oil

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

2. In a separate bowl, mix the pumpkin puree, plant-based milk, maple syrup, vanilla extract, and vegetable oil.

3. Add the wet ingredients to the dry ingredients and stir until just combined. If the batter is too thick, add a little more milk.

4. Heat a non-stick pan over medium heat. Pour about 1/4 cup of batter onto the pan for each pancake.

5. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

6. Serve with maple syrup, vegan butter, or fruit.

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3. Vegan Pumpkin Chili

A hearty, warming dish perfect for cozy nights.

Ingredients:

1 can (15 oz) pumpkin puree

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 onion, diced

1 bell pepper, diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 cup vegetable broth

1 tbsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Olive oil for sautéing

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.

2. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir for another 1-2 minutes until fragrant.

3. Stir in the pumpkin puree, diced tomatoes, vegetable broth, and beans. Bring to a simmer.

4. Reduce heat and simmer for 20-30 minutes, stirring occasionally.

5. Adjust seasoning to taste. Serve hot, garnished with avocado, cilantro, or vegan sour cream.

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4. Vegan Pumpkin Bread

A moist, flavorful pumpkin bread perfect for snacking or dessert.

Ingredients:

1 can (15 oz) pumpkin puree

1 cup sugar (use coconut sugar for a healthier option)

1/2 cup vegetable oil or melted coconut oil

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 cup plant-based milk

1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.

2. In a large bowl, mix together the pumpkin puree, sugar, and oil.

3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

4. Add the dry ingredients to the wet ingredients and mix until just combined. Add the plant-based milk and vanilla extract and stir until smooth.

5. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

6. Let cool before slicing and serving.

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5. Vegan Pumpkin Pasta

A creamy, savory pumpkin pasta sauce that’s easy to make and delicious.

Ingredients:

1 can (15 oz) pumpkin puree

1 cup vegetable broth

1/2 cup canned coconut milk

1 tbsp olive oil

2 cloves garlic, minced

1/2 tsp dried sage

1/4 tsp ground nutmeg

Salt and pepper to taste

8 oz pasta (penne, spaghetti, or your choice)

Fresh parsley (optional, for garnish)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.

2. In a large pan, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes.

3. Stir in the pumpkin puree, vegetable broth, coconut milk, sage, nutmeg, salt, and pepper. Bring to a simmer.

4. Simmer for 10-15 minutes, stirring occasionally until the sauce thickens.

5. Toss the cooked pasta with the pumpkin sauce until well-coated.

6. Serve garnished with fresh parsley.

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These canned pumpkin vegan recipes are quick, easy, and perfect for fall or any time you're craving something hearty and comforting!