25 Vegan Pumpkin Recipes to Make this Fall. Pumpkin Crumb Cake, Bread, Muffins, Salad, Chili, Pumpkin Cinnamon Rolls and More. Gluten-free soy-free options
It’s all things Pumpkin in this round up! A comforting Pumpkin Sage Sauce pasta, 1 Bowl Pumpkin pie spice bread, pumpkin pie, Pumpkin coffee cake, pumpkin Pizza, chili and more. Are we ready for fall!
If you haven’t already, get my Book with amazing recipes like these! What are your favorite ways to use pumpkin?
Vegan Pumpkin Mac & Cheese Bake
Pumpkin Sage Pasta with Crisped Sage breadcrumbs
Pumpkin Cream Cheese Stuffed Muffins
Rustic Pumpkin Pie
Gluten-free Pumpkin Bars
Pumpkin Pecan Crumb Cake
Pumpkin Rosemary flatbread
Pumpkin Pie Truffles
Pumpkin Brownies
Pumkpin Cheesecake
Pumpkin Cinnamon Rolls
No Bake Pumpkin Pie with Gingerbread Crust
1 Bowl Pumpkin Bread
Pumpkin Blondies
Sweet Potato Pie Bars
(Use pumpkin for pumpkin pie bars)
Gluten-free Pumpkin or Sweet Potato flatbread
1 pot curry with sweet potatoes or pumpkin
Turmeric Marbled Pumpkin Loaf. Tiger Stripes for halloween
Some of these popular recipes are also in my Print book. Get it on Amazon: https://amzn.to/2npdqH4
Everywhere Else Worldwide: https://veganricha.com/vrek
Turmeric Pumpkin Pie spice latte
Add some pumpkin puree for a creamy latte.
Gluten-free Pumpkin Cranberry Bread
Pumpkin Mousse Cake
Pumpkin or Sweet Potato Cinnamon Doughnuts
Gluten-free Pumpkin or Sweet Potato Blondies
Pumpkin Cinnamon Swirl Sandwich Bread
Great for pumpkin french toasts.
Savory Pumpkin Chickpea Pizza
Make your own Pumpkin Pie spice
Pumpkin chocolate loaf. 1 bowl!
Pumpkin Biscuits
Pumpkin Caramel latte
Glutenfree Pumpkin Cinnamon Rolls
Pumpkin Black eyed pea chili
Pumpkin flatbread, cinnamon rolls, and doughnuts?! Yes please!
Richa, I just love your new cookbook and have had it less than 4 days and I am on my third new recipe. My first dinner was the Chickpeas in Peanut Butter Sauce and it was outstanding. Since I am the only vegan I shared the results with my friend and her husband. He swooned!!! (I told him, no, I would not be his second wife…) Last night I made a stir fry of wonderful veggies, zucchini, red pepper, broccoli, cauliflower and tofu with the sweet and sour sauce. I was in heaven. Tonight i am making your Hoisin Mushroom and Tofu Stir-fry which looks amazing. I do have a question I noticed in the recipe that after you add the hoisin sauce you are to add 1 1/2 tea. of cornstarch to 1 1/2 cups of water. I thought is this correct?? could you please please confirm this for me? Thanks Carolyn Barnett
Thank you for this wonderful note Carolyn. 😀 that is so funny about your friend’s husband 🙂
Yes is it 1.5 tsp cornstarch. The nut butter in the hoisin sauce from the book will also thicken the mixture. If you are using store bought hoisin sauce, use 2 tsp.
Hi Richa,
I just got your new cookbook this afternoon. I so love it! The photos are absolutely gorgeous and tantalizing. 🙂
There are so many recipes I want to try, I don’t know where to begin!
I loved the photos of your family as well!!! So precious. God bless you!
Awesome! Thank you for getting it Laina! Just pick a page or pick a recipe based on what you are craving 🙂
This site was suggested by a collleague and I’m so happy she did. You are an incredibly talented cook. Keep doing what you do.
Thats awesome! Thank you to your colleague and thank you for finding me!
awesome collection.. I am a huge fan of ur blog.. good luck and wishes:)