Pumpkins are not just for Halloween or Thanksgiving. They are such a versatile ingredient and work really well in both sweet and savory vegan pumpkin recipes. They are also packed full of vitamins, minerals and fiber. Pumpkins deserve to be used all fall long! I try to cook with pumpkin as much as I can while they are in season. Also, I make plenty of leftover pumpkin puree to stash away in the freezer for after the season is over.
How To Make Vegan Pumpkin Puree
Preparing the puree is so easy to do. Just cut the pumpkin in half, remove the seeds, brush with a tiny bit of oil and place the two halves face down on a tray. Roast at 400 F until soft. Scrape out the flesh with a spoon and run it through a food processor or blender to make a puree. A potato masher also does a fairly good job if you don’t have a food processor or blender. You can then freeze it in sealed containers. It keeps well for a few months and means that you can get your pumpkin fix way after the season is over! Because I love pumpkin so much, and I am sure you do too, I have searched far and wide for the best, must-try, vegan pumpkin recipes I could find on the web. I am sharing them with you in this slideshow. Napkins ready, be prepared to drool…. Ahead, find 21 easy vegan pumpkin recipes (including vegan puree)!
21 Vegan Pumpkin Recipes
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