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Favorite pumpkin recipes: savory and sweet?

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!)

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  1. 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.)

    http://allrecipes.com/recipe/pumpkin-...

    2 Replies
    1. re: magiesmom

      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

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

      2. 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

          Aaaaand I just drooled all over myself, cheesecake17!

          1. re: Peaches to Poutine

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

            1. re: cheesecake17

              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

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

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

          http://www.mallukitchen.com/free-reci...

          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.:
          http://www.yummyoyummy.com/2010/02/pu...
          (this variation uses garlic instead of ginger)

          1. 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

              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. 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.