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Favorite pumpkin recipes: savory and sweet?

Peaches to Poutine Oct 17, 2012 04:50 PM

Inspired by this blog post, http://kblog.lunchboxbunch.com/2012/1..., what are YOUR surefire go-to recipes for making vegan pumpkin goodness?

(This will also help me figure out what to do with the large can of pumpkin puree in my fridge for a solo dinner Friday night!)

  1. m
    magiesmom Oct 17, 2012 05:46 PM

    I love this spicy pasta sauce. It works really well with oil instead of butter, coconut milk and veggie broth (or even water, as there is a lot of flavor.)


    2 Replies
    1. re: magiesmom
      jw615 Oct 17, 2012 06:08 PM

      I made a very similar pumpkin sauce recently that I enjoyed a lot as well - I added some chopped spinach to it, which I liked and had the bonus of making it very pretty.

      I'm not vegan or vegetarian, but I actually did share my recipe with one of my food allergy support groups, and the milk-free folks thought that it worked very well with substitutes.

      1. re: magiesmom
        Peaches to Poutine Oct 18, 2012 05:40 AM

        Uncannily enough, I have all the things needed to veganize it in my fridge. SWEET.

      2. c
        cheesecake17 Oct 22, 2012 10:44 AM

        Toss cubed pumpkin or butternut squash with maple syrup, olive oil, whole grain mustard, and curry powder. Roast until tender and browned

        4 Replies
        1. re: cheesecake17
          Peaches to Poutine Oct 22, 2012 03:38 PM

          Aaaaand I just drooled all over myself, cheesecake17!

          1. re: Peaches to Poutine
            cheesecake17 Oct 23, 2012 06:37 AM

            So I used slivers of acorn squash yesterday, ended up eating it for lunch!

            1. re: cheesecake17
              CocoaChanel Oct 28, 2012 06:00 PM

              oh my goodness! Thank you for the butternut squash suggestion. We tried the maple syrup/olive oil/curry/mustard toss tonight and it was absolutely divine!! I think this may be our favourite butternut squash recipe :)

              1. re: CocoaChanel
                cheesecake17 Oct 28, 2012 06:06 PM

                I'm making more tomorrow before the hurricane. Could eat it all week!

        2. r
          Rasam Oct 23, 2012 07:20 AM

          I always like this Kerala recipe: Erissery Try it from here:


          It's very easy and very delicious. You can't use canned pumpkin, have to start from fresh. You can sub adzuki beans for the small red beans (available at the Indian store). All the ingredients are available at the Indian store.

          Nothing to veganize, the recipe is already vegan and absolutely delicious. If you google Erisseri or Erissery recipe, you will get more variations, some of which even leave out the beans. Many of the links will show step by step pictures, e.g.:
          (this variation uses garlic instead of ginger)

          1. e
            escondido123 Oct 25, 2012 05:18 PM

            Pumpkin ravioli with gorgonzola sauce--can also be made with butternut/acorn squash, Made a batch last week and stashed them in the freezer. They'll go right into boiling water until tender. Look forward to it.

            1 Reply
            1. re: escondido123
              escondido123 Oct 25, 2012 08:25 PM

              So I discovered a problem with freezing these ravioli for more than a few hours. While the ones I froze (to make them not stick when cooked) and then cooked within two hours came out perfectly, the ones that have been in the freezer were a semi-disaster. The domed tops cracked slightly while frozen and so some of them split open when boiled--had to pull them out before they were fully tender so certainly not as good. Lesson learned.

            2. prunefeet Oct 30, 2012 12:53 PM

              I just made a pumpkin muffin recipe that came out REALLY well. Moist and spicy, I will surely do it again. I got the recipe here: http://www.theppk.com/2009/11/the-bes...
              I added some pecans.

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