As simple as it is, I love just canned (or fresh but as a college student canned is MUCH easier) pumpkin mixed with splenda/sugar, cinnamon, and cloves. A dash of soymilk helps consistency sometimes too. It's like yummy puddingy goodness!
This autumn we've been eating a lot of plain pumpkin, baked in the oven and then served with a little earth balance and freshly ground pepper. Pumpkin is so good on its own.
I also make a yummy pumpkin bread. Pumpkin pie has always been a favorite of mine but I have yet to find a satisfactory vegan pumpkin pie recipe. Believe me, it has been my mission, I've made so many pumpkin pies I'm almost sick of it! Tofu-based pumpkin pies just don't taste right to me but their texture is good. Traditional recipes with soymilk and egg replacer taste good but they don't firm up correctly. Please, if anyone has a good vegan pumpkin pie recipe, share!! I'll try again before pumpkins go out of season!
It's also very yummy in a curry. There are plenty of pumpkin curry recipes online (Thai, Indian, etc). It is even substituted for chicken in some curry recipes by BBC Good Food (when they give a recipe in their magazine, they often tell you how to "make it vegan").
I love pumpkin bread and pumpkin muffins, pumpkin soup, pumpkin cookies, and I like putting a spoonful of canned pumpkin into my oatmeal with pumpkin pie type spices and it tastes like PUMPKIN PIE OATMEAL!! yum-yum!
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