- Nov
- 23
Yummy Vegan Thanksgiving Recipes
Posted by Scott Anderson at 6:15 AM | Permalink | Comments (4)
© Steve Lee
The only redeeming feature of holidays for me (a long story that I will not go into here) is that they do, in their best incarnations, involve great food. And I love to eat.
That’s why I was so excited to see some great new vegan Thanksgiving recipes featured in our latest Augustus Club Newsletter. Since my favorite course of any meal is dessert (I have often wished that meals were served in reverse order so that I could struggle to make room for salads–not my favorite), I wanted to share a recipe for simple and delicious pumpkin “cheesecake.”
Your guests will think that you slaved in the kitchen all day, but you can assemble this pie in about 10 minutes and then just bake it and let it cool. Then you can move on to your other favorite holiday activities.
You can see delicious recipes for veggie pot pie and carrot ginger soup in our online version of the Augustus Club Newsletter. And if you still need more ideas for what to cook on Thursday, there are all kinds of recipes at VegCooking.com.
Happy Thanksgiving! And don’t forget to tell me about your favorite vegan Thanksgiving recipes!
And PETA members, keep your eyes on your mailboxes for even more great holiday recipes in the coming weeks.
Pumpkin ‘Cheesecake’
What’s better than pumpkin pie? Delicious pumpkin “cheesecake,” of course!
12 oz. firm silken tofu, puréed
8 oz. nondairy cream cheese (try Tofutti brand at tofutti.com)
1 cup canned pumpkin
1 cup granulated sugar
3 Tbsp. flour
1⁄2 tsp. ground ginger
1⁄2 tsp. nutmeg
11⁄2 tsp. cinnamon
1⁄8 tsp. salt
1⁄4 tsp. baking soda
1 prepared graham cracker crust
- Preheat the oven to 350°F.
- Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust.
- Bake at 350°F for 50 minutes.
- Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container, and refrigerate for 6 hours or overnight before serving.
Makes 8 servings
Posted to Home & Garden | Posted to Tags: dessert, pie, recipes, Thanksgiving
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Myshkin says...
November 24th, 2008, 11:54 am
I have to speak up about this recipe. I found it on vegcooking.com a couple of years ago. If you haven’t tried it, you haven’t really had pumpkin pie. It’s one of the easiest pie recipes you can find (impossible to mess up, seriously) and soooooo delicious! I always serve it to both vegans and non-vegans, and it’s everyone’s favorite dessert. Thanks for posting!
kerry says...
December 3rd, 2008, 10:43 am
I dont think my sister has ever baked a pie in her whole life, but she agreed to try this pie because Myshkin said it was simple and impossible to mess up. it’s true!!!!! and it is delicious. we are going to a pot luck tomorrow night and we are going to take this pie. thank you thank you thank you. It is so great to find simple great vegan treats!!!!!!!!!!!!
J says...
December 12th, 2008, 1:46 pm
This is an excellent pumpkin pie—tastes even better than the traditional (non-vegan), which is rare. I only *slightly* changed the recipe…. added some ground cloves and vanilla extract. For the sugar I suggest using something called ‘Zsweet’; it’s an all-natural sweetener made with erythritol (natural sugar alcohol) and fruit extracts. It’s zero calorie, non-GMO , kosher, gluten free, and 100% vegan. Since it’s sweeter than regular (white) sugar, I only have to use 1/2 a cup rather than 1 whole cup.
kerry says...
December 16th, 2008, 11:42 am
Thank you J. I will tell my sister to try your changes. she has agreed to make this pie again for our family christmas dinner. I never thought my sister would bake, but this recipe is so good and so simple and gets her so many compliments it has become her favorite thing to bring to potlucks. thank you….