Simple & Healthy Thanksgiving Recipes - Food with Feeling

Stuffed Vegan “Turkey”

Brita Britnell — Sun, 22 Dec 2024 17:00:48 +0000

Elevate your holiday table with this Stuffed Vegan Turkey! A flavorful seitan loaf stuffed with your favorite vegan stuffing, wrapped in crispy rice paper, and roasted to perfection. This is my take on a Homemade Tofurky recipe!

If you love this recipe, you should try my seitan vegan turkey as well as my Vegan Wellington and my Jackfruit Pot Roast.

Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to make this STUFFED Vegan Turkey Roast using Taylor’s digital kitchen thermometer to help you cook the roast to perfection.

Earlier this year, I posted my AMAZING Vegan Roast recipe and y’all went crazy for it! It was so fun seeing you all making it for Thanksgiving.

Quite a few people asked if the turkey could be stuffed similar to a “Tofurky” that you can buy at the store and the answer is YES. I figured I would give you a whole new recipe showing how I do it.

Why You’ll LOVE This Recipe

Showstopper Dish: Perfect for impressing guests at Thanksgiving or any holiday meal. I really love serving this for Christmas dinner as well.
Versatile: You can use any stuffing recipe—even boxed stuffing works great!
Packed with Flavor: From the herb rub to the crispy rice paper, every bite isSO DELICIOUS!
Make-Ahead Friendly: Prep the loaf ahead of time, then roast it when you’re ready to serve it!

Ingredients we’re working with

Vital Wheat Gluten – this is the main base of the recipe. It’s used to create the seitan.
Silken tofu – I also tested this with firm tofu and it does work but I like it with silken tofu a lot more.
Seasoning – we’re using a few different things to season this turkey including fennel seeds, nutritional yeast, poultry seasoning, onion and garlic powder, and salt.
Broth – the steam the turkey and add extra flavoring.
Stuffing – you can use my delicious vegan stuffing recipe or any other that you prefer! You can even use a meat-free boxed mix of stuffing.
Rice paper – this is what we’re using for the “skin” of the turkey. You *could* skip this but I LOVE how crispy it makes the outside.
Herb roast – a good mixture of dried herbs, olive oil, and salt + pepper.

How to make this Homemade Tofurky

Make the seitan and press it out into a rectangle. Place the stuffing in the middle.

Fold the seitan over top of the stuffing.

Seal up the edges so that the stuffing is fully enclosed.

Steam the roast in a steamer basket for about 25 minutes.

You’ll know the roast is done steaming when it reaches 160 degrees F.

Wrap the loaf in rice paper and brush with olive oil. Sprinkle on the rub seasonings and roast for 30 minutes.

Tips for success

Don’t Skip the Steaming: This step ensures your seitan is tender and fully cooked before roasting.
Rice Paper for the Win: The rice paper gives the loaf a crisp, golden finish that’s reminiscent of turkey skin.
Customize Your Stuffing: Use your favorite vegan stuffing recipe or a store-bought option for convenience.
Monitor the Broth: Keep an eye on the steaming broth to prevent it from evaporating entirely.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the oven or microwave until warmed through.

If you try this Stuffed Vegan Turkey recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!

Can I make this recipe gluten-free?

Unfortunately, vital wheat gluten is the main ingredient in seitan, so this recipe isn’t suitable for a gluten-free diet. Try a tofu- or lentil-based roast instead.

What’s the purpose of rice paper?

Rice paper creates a crispy, golden exterior that mimics the look and texture of turkey skin.

Can I make this ahead of time?

Yes! You can prepare the loaf up to the roasting step. Store it in the fridge for up to two days, then roast it fresh when ready to serve.

Stuffed Vegan Turkey

This STUFFED Vegan Turkey is my take on a homemade Tofurky that's relatively simple to make and tastes absolutely delicious!

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 50

Servings

Calories 182kcal

Author Brita Britnell

Ingredients

1 ½ cups vital wheat gluten
14 oz block silken tofu
1 tablespoon water
2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
⅓ cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons crushed fennel seeds optional but highly recommended
1-2 cups of veggie broth for boiling
1 serving vegan stuffing
3 sheets rice paper
Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

½ teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon paprika
Good pinch sea salt
Freshly ground black pepper
Olive oil for brushing

Instructions

In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
On a piece of parchment paper, form the mixture into a to rectangle roughly 8×10 inches. Place the prepared stuffing into the middle and form it tightly into a loaf in the center. Wrap the seitan around the stuffing, pinching the edges all around so that it's completely sealed. Grease a steamer basket and place the loaf on top.
Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Use a kitchen thermometer to check that the center is roughly 160 degrees F and that's when it's done. Remove from the heat.
Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Notes

You can use any stuffing recipe that you want! I even tested this with boxed stuffing (no shame! I grew up eating it and still kind of love it) and it turned out great.

Nutrition

The post Stuffed Vegan “Turkey” appeared first on Food with Feeling.

Roasted Garlic Mashed Potatoes

Brita Britnell — Sun, 24 Nov 2024 16:36:14 +0000

These Roasted Garlic Mashed Potatoes are so simple to make and the addition of the two heads of roasted garlic adds SO MUCH amazing flavor! These would be perfect for weeknight dinners or even to serve at Thanksgiving or Christmas.

And if you want more delicious potato recipes, take a look at my Crockpot Mashed Potatoes, my Rosemary Fried Potatoes, these Cheesy Hasselback Potato dish, this Crispy Potato Bake AND these Accordion Potatoes!

I’m one of those people who gravitates solely to the side dishes at potlucks and holidays and I end up walking away with a plate full of potatoes (and usually a hefty portion of mac and cheese). And I’m not complaining one bit because potatoes are delicious and I’m happy eating them in pretty much every form.

At Thanksgiving, the mashed potatoes are ALWAYS one of my favorite dishes and I was so excited to try out this roasted garlic version! Let’s dive into it.

Ingredients you’ll need:

Potatoes: I am a HUGE fan of using Yukon gold potatoes when making mashed potatoes BUT feel free to use your favorite. Russet potatoes always work well!
Garlic: Roasting garlic brings out its natural sweetness and mellow flavor, adding a rich, caramelized depth to the mashed potatoes. We’re huge fans of it but you could always leave them out of the recipe or use just one head (or 3!).
Milk: This adds moisture and creaminess to the mashed potatoes. You can use dairy or non-dairy milk, depending on your preference.
Mayo: Growing up, my grandmother ALWAYS put mayo in her mashed potatoes and I’d have it no other way. It adds a tangy richness and creamy texture to the recipe!
Butter: Brings a classic, luxurious flavor and smoothness to the dish, while also helping to mash the potatoes evenly. I typically use unsalted butter but salted butter would also work well.
Cream Cheese: Highly recommended for an extra layer of tangy, velvety richness. It takes the potatoes to a whole new level of creaminess!

How to make it:

Making these roasted garlic mashed potatoes is surprisingly simple! The worst part is simply waiting for the garlic to roast. Here’s a quick breakdown of how to do it:

First, you’ll want to roast the garlic. This is where all the magic happens—cut the tops off the garlic heads, drizzle them with olive oil, and wrap them in foil. Pop them in the oven, and in about an hour, you’ll have soft, golden cloves that are sweet and flavorful. Trust me, it’s worth the extra time!

Next, peel and chop them into big chunks so they cook evenly. Boil them in salted water until they’re perfectly tender and easy to pierce with a fork.

Now comes the fun part: mashing! Add the butter first (it melts beautifully into the hot potatoes), then mash away until they’re as smooth or chunky as you like. Stir in the milk, mayo, and cream cheese if you’re feeling indulgent. I like to season with salt and pepper throughout, tasting as I go to get it just right.

Finally, squeeze in that roasted garlic. You can mash it into a paste first for an extra smooth mix, or just pop the cloves straight into the potatoes and stir them in. Either way, the garlic flavor will shine through.

Tips for making the best Roasted Garlic Mashed Potatoes:

Mash Gently: Use a potato masher! This helps gently break down the potatoes while maintaining a desirable texture. Unlike electric mixers or blenders, which can overwork the potatoes and release too much starch (resulting in a gummy or gluey texture), a masher allows you to control the consistency.
Make it vegan: I’ve made this exact recipe but using oat milk, vegan butter AND vegan cream cheese and it turned out delicious.
Don’t Overcook the Potatoes: Cook the potatoes just until they are fork-tender. Overcooking can cause them to absorb too much water, making the mashed potatoes runny.
Warm the Milk and Butter: Adding warm milk and butter helps the potatoes absorb the liquid more easily, creating a smoother and creamier mash. Cold ingredients can cool down the potatoes and result in a less cohesive texture.
Taste and Adjust: Season your mashed potatoes gradually. Add salt and pepper in small increments, tasting as you go, to avoid over-seasoning.

What to serve with these potatoes:

Frequently asked questions

Can I use a different type of potato?

Yes, while Yukon Gold potatoes are recommended for their creamy texture, you can use Russet potatoes. Just note that the texture might be slightly fluffier and less creamy.

What can I use instead of mayo?

If you’re not a fan of mayo, you can substitute it with sour cream, Greek yogurt, or additional cream cheese for a similar creamy texture and tangy flavor!

How can I make these mashed potatoes extra fluffy?

For extra fluffy mashed potatoes, use a potato ricer instead of a masher. Avoid over-mixing, as this can make the potatoes gummy.

Can I add additional flavor to these mashed potatoes?

Yes! Consider stirring in chopped fresh herbs (like parsley or chives), grated Parmesan, or a drizzle of truffle oil for extra flavor.

Can I freeze the mashed potatoes?

Actually, YES! These mashed potatoes freeze well! Allow them to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave, adding milk or butter to refresh the texture.

If you try this Roasted Garlic Mashed Potatoes recipe or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling !

Roasted Garlic Mashed Potatoes

Servings servings

Calories 470kcal

Author Brita Britnell

Ingredients

2 heads garlic
1 teaspoon olive oil
2 cups water
4 pounds Yukon Gold potatoes peeled and diced into large chunks (about 4-6 pieces per potato)
1 teaspoon salt
½ cup milk of choice
½ cup mayo
⅓ cup butter at room temperature
Optional but highly recommended: 3 tablespoons cream cheese
Additional salt and pepper to taste

Instructions

Preheat the oven to 400°F. Cut the tops off the heads of garlic so the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Place directly in the oven or on a baking tray, and roast for 1 hour or until very soft and browned on top. Let cool until safe to handle.
2 heads garlic, 1 teaspoon olive oil
Place the peeled and chopped potatoes into a large pot. Add the 2 cups of water (or more as needed) to fully submerge the potatoes with about 1 inch of water above them. Stir in 1 teaspoon of salt.
2 cups water, 4 pounds Yukon Gold potatoes, 1 teaspoon salt
Bring the pot to a boil over high heat, then lower the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Once cooked, drain the water completely and return the potatoes to the pot.
Add the softened butter to the pot with the drained potatoes. Using a potato masher or electric hand beaters, mash the potatoes until creamy, with little or no chunks remaining.
⅓ cup butter
Stir in the milk, mayo, cream cheese (if using), and season with additional salt and pepper to taste. Start with ¼ teaspoon of fine sea salt and a pinch of pepper, then adjust as desired.
½ cup milk of choice, ½ cup mayo, Optional but highly recommended: 3 tablespoons cream cheese, Additional salt and pepper
Squeeze the roasted garlic cloves directly into the potato mixture. For a smoother texture, you can mash the garlic into a paste before adding it. Mix well to evenly incorporate.
Serve warm and enjoy!

Notes

For ultra-creamy potatoes: Warm the milk slightly before adding it to the mixture.
For fluffy mashed potatoes: If you have a potato ricer, I highly suggest using that as it makes the mashed potatoes extra fluffy.
Make-ahead tip: Roasted garlic can be prepared up to 2 days in advance and stored in the refrigerator.

Nutrition

The post Roasted Garlic Mashed Potatoes appeared first on Food with Feeling.

Vegan Turkey

Brita Britnell — Tue, 19 Nov 2024 05:48:30 +0000

This Vegan Turkey is the PERFECT dish to serve at Thanksgiving, Christmas, or really for any special occasion! Despite how beautiful and fancy this recipe looks, it’s actually surprisingly simple to make and even a beginner can throw this together!

I’ve worked on this recipe for MONTHS and I absolutely love LOVE how it turned out! I tested it so many different ways and this final version is PURE perfection.

I often get a lot of pushback when I create traditional meat recipes turned vegan but quit frankly, I do not care ONE BIT! If vegan turkey is not your thing then you can move right along.

But for those of you that are interested in a VEGAN TURKEY that’s soft on the inside, crispy on the outside, and absolutely packed with SO MUCH flavor, you have landed in the right place. Let’s dive right on into this one.

Ingredients you’ll need:

Vital Wheat Gluten. This is the VITAL component of the recipe. It’s found at most grocery stores in the flour or health foods section.
Silken tofu. I tried this recipe with several different types of tofu and I decided that silken tofu gives the turkey the best texture without drying it out at all.
Spices.
Nutritional yeast.
Rice paper. this is absolutely optional but it gives the turkey “skin” that gets browned and beautifully crispy in the oven.

Vegan Turkey

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 50

Servings

Calories 181kcal

Author Brita Britnell

Ingredients

1 ½ cups vital wheat gluten
14 oz block silken tofu
1 tablespoon water
2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
⅓ cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons crushed fennel seeds optional but highly recommended
1-2 cups of veggie broth for boiling
3 sheets rice paper
Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

½ teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon paprika
Good pinch sea salt
Freshly ground black pepper
Olive oil for brushing

Instructions

In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
On a piece of parchment paper, form the mixture into a tight loaf about the size of a small loaf of bread. Aim for it to be roughly 9 inches long by 5 inches wide and about 3-4 inches tall. Grease a steamer basket and place the loaf on top.
Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Uncover and remove from the heat.
Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Nutrition

The post Vegan Turkey appeared first on Food with Feeling.

Cheesy Hasselback Potatoes

Brita Britnell — Mon, 04 Nov 2024 19:22:20 +0000

These CHEESY Stuffed Hasselback Potatoes are simple to make and such a delicious and fun side dish! You can easily customize these based on your preferences and even make them dairy free by leaving the cheese out completely.

These Cheesy Hasselback Potatoes are our all-time favorite potato recipe to make! We love any type of potatoes in our house (are there homes that don’t!?) but they get major bonus points if they’re STUFFED with cheese!

You will be absolutely obsessed with these because they are easy to make and will be a huge hit on your dinner table. They are sliced in such a way that will most certainly impress your family and guests! But not only do they look unique and fun but they are super tasty and pair well with almost anything.

Another fun potato recipe to check out are these accordion potatoes!

Why you will love this recipe

They taste incredible: These hasselback potatoes might be popular because of their visual appeal, but they also have the best taste and texture. The thin cuts get nice and crispy, while the inside will be perfectly tender. The garlic, butter and cheese melts in between the folds for deliciousness in every bite.
Easy to make: They may look complicated but you’ll be surprised by how easy they are to make. Once you slice the potatoes, and season them, the oven will do the rest for you.
Versatile: Cheesy potatoes pair well with any of your main dishes or protein. Plus you can swap the flavor and seasonings with whatever you want! You could even add taco seasoning and Mexican cheese and serve these with Mexican food.

Ingredients needed:

Just a handful of simple ingredients is all you need to whip up a fancy-looking but oh so easy side! Here’s what’s needed to make this hasselback potato recipe:

Potatoes. I really love this recipe with russet potatoes, but honestly any good baking potatoes would work well including yukon gold potatoes.
Garlic butter. We’re going to melt our butter and mix in some garlic powder, salt and pepper. When you brush it on, you want to make sure that some of it gets inside of the potatoes.
Cheese. I used cheddar cheese on the inside and a little parmesan on top.
For topping. I LOVE these topped with chives (or fresh herbs such as rosemary or thyme!) and a little sour cream.

How to make this recipe

You might assume that these are difficult to make because of the unique fan-like appearance. They are actually so simple! It takes just a little bit of extra time to make the cuts, but it’s totally worth it. Here’s how:

Make the cuts. Pre-heat the oven to 425 degrees F. Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
Bake. Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
Make the garlic butter mixture. Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
Add cheese and butter. After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
Continue to bake. Bake for 15 more minutes. Top with chives and enjoy!

Helpful tips

To peel or not to peel. Whether or not to peel your potatoes is a matter of personal preference. I actually really like the peel! The skin adds texture, gets deliciously crispy and houses a good portion of the nutrition in potatoes.
Change the flavor. Experiment with different flavorings and seasonings. Some tasty options are chili powder, Italian seasoning and ranch seasoning.
Toppings. Serve these with a dollop of sour cream, crumbled bacon, chives and any other favorite toppings. Or enjoy them as-is straight out of the oven!

Frequently asked questions

Why are they called hasselback potatoes?

These type of potatoes were created in the 1950s at a restaurant called Hasselbacken in Sweden. They’ve been named hasselback potatoes ever since!

What potatoes are good for hasselback?

We really love russets or Yukon golds but you can even use red potatoes and tiny new potatoes.

What’s an easy way to cut hasselback potatoes?

To ensure that you don’t make the cuts all the way through the potato, place the potato between two wooden spoons or chopsticks.

Storage recommendations

Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.
Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

More potato recipes you’ll love:

That’s it for today! I’m excited to see more of you making this recipe because it’s seriously so simple and SO GOOD! if you do make it, PLEASE tag my on Instagram @foodwithfeeling!

Cheesy Hasselback Potatoes

These Cheesy Hasselback Potatoes are simple to make and an absolutely fun way to serve baked potatoes!

Course Side, Side Dish

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 407kcal

Author Brita Britnell

Ingredients

4 russet potatoes all roughly the same size
1 tbsp olive oil
3 tbsp unsalted butter melted
1 tsp fine sea salt
½ tsp freshly ground black pepper
1 tsp garlic powder
3 tbsp Parmesan cheese freshly finely shredded
4 oz block of sharp cheddar thinly sliced
chives for garnish chopped

Instructions

Pre-heat the oven to 425 degrees F.
Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
4 russet potatoes
Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
1 tbsp olive oil
Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
3 tbsp unsalted butter, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder
After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
4 oz block of sharp cheddar, 3 tbsp Parmesan cheese
Bake for 15 more minutes. Top with chives and enjoy!
chives for garnish

Notes

Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.

Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

Nutrition

The post Cheesy Hasselback Potatoes appeared first on Food with Feeling.

Vegan Stuffed Peppers

Brita Britnell — Tue, 29 Oct 2024 19:56:57 +0000

These vegan stuffed peppers are easy to make and a complete balanced meal that everyone will love! Made with rice, lentils, and veggies!

Vegan stuffed peppers are one of our favorite weeknight meals! Most stuffed bell pepper recipes have meat in them so I wanted to create a vegetarian version that’s still filling and JUST as tasty! My whole family seriously loved how this meal turned out and I kind of want to eat them on a daily basis.

These vegan stuffed bell peppers are pretty easy to throw together, especially if you go the extra lazy route and use pre-cooked lentils and rice. They’re fully vegan and vegetarian since I really wanted to create a good meat free version. Mission accomplished!

As an added plus, they’re also really versatile. You can swap out the veggies if you want, use quinoa or brown rice in place of the white rice, and even swap the lentils for chickpeas or something like that. I’m always a fan of easily adaptable recipes, so that you can use what you have on hand and what you prefer best.

Ingredients you’ll need

Let’s do a quick run down of the ingredients in this vegan stuffed peppers recipe. Again feel free to make substitutions as you see fit!

Bell peppers: Use whatever color you prefer or have available. I always love a mixture of colors for presentation.
Rice: I pretty much always use basmati rice because it’s what I like best and we buy it in bulk, so I always have it on hand. Here is my recipe for instant pot basmati rice. But again, you could swap this for quinoa, brown rice, etc.
Lentils: I wanted to bulk this up a bit and add in a good source of plant based protein, hence the lentils! ONCE again, you could swap this for something else or even leave it out, if you’d prefer. I most often buy pre-cooked lentils when making a recipe like this.
Veggies: I used onion, mushrooms, and zucchini in this recipe but those could really be swapped for any other similar veggies!
Tomato sauce: To give these a bit of an Italian stuffed peppers taste, we’re adding Italian seasoning and tomato sauce.

How to make this recipe

Vegan stuffed peppers are really quite easy! They’re perfect for meal planning and great to pack in work lunches throughout the week! Here’s how they come together:

Prep: Preheat oven to 350 degrees F and grease a medium casserole dish.
Cook the lentils and rice: If you haven’t already done so, go ahead and cook the lentils and rice.
Sauté vegetables: In a large skillet, heat the oil over medium heat. Once hot, add in the onion, garlic, and mushrooms and sauté for 5 minutes, stirring often.
Simmer with seasonings and tomato sauce: Add in the zucchini, salt, pepper, Italian seasoning, and 3/4 of the tomato sauce (setting the rest aside for topping later). Stir to combine and bring to a simmer. Cook for 3 additional minutes and then remove from the heat.
Add rice and lentils: Mix in the cooked rice and lentils until fully combined.
Stuff peppers: Remove the seeds and white bits from your bell peppers and place them in your greased baking dish. Stuff the peppers evenly with the veggie/rice mixture and top evenly with the remaining tomato sauce.
Bake: Place in the oven and bake for 40 minutes. Let cool slightly and enjoy!

Helpful tips

Size of bell peppers: It’s best to use bell peppers that are about the same size to ensure even cooking.
Time-saving tip: To save time and effort, use precooked lentils and rice.
Serving: These are great served on their own, but I love to pair them with a side of veggies or a salad. Try my air fryer asparagus, easy sautéed Brussels sprouts or this kale and Brussels sprouts salad.

Frequently asked questions

Why are my stuffed peppers soggy?

To avoid soggy peppers, don’t over cook them. Also, make sure the filling isn’t too watery before adding it to the peppers and baking.

Should peppers be precooked before stuffing?

While you can precook the peppers for a short amount of time before stuffing them to make them extra tender, I never do and they always turn out deliciously tender.

Storage recommendations

These stuffed peppers are great leftover! Here’s the best way to store them for quick lunches and dinners throughout the week:

In the refrigerator: Store any leftover stuffed bell peppers in an airtight container for up to 4 days.
In the freezer: While I don’t recommend freezing the bell peppers themselves, you can freeze the stuffing in a freezer bag for 2-3 months. Thaw in the fridge overnight before reheating.
Reheating: You can reheat your leftover peppers in the oven at 350 degrees F for 10-15 minutes or until warmed through. You can also pop them in the air fryer for 2-3 minutes at 360 degrees F.

More delicious recipes to try:

Burrito Bowl Stuffed Peppers

Creamy Tomato One Pot Pasta

Vegan Enchiladas

Coconut Lentil Curry

Oven Roasted Chickpeas

Smoked Tempeh Bowls

Vegan Stuffed Peppers

These vegan stuffed peppers are easy to make and a complete balanced meal that everyone will love! Made with rice, lentils, and veggies!

Course dinner

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 201kcal

Author Brita Britnell

Ingredients

1 tablespoon olive oil
1 small sweet onion chopped, about a cup
3 cloves garlic minced
8 oz mushrooms roughly chopped
1 medium zucchini chopped into bite small sized pieces
½ teaspoon salt and fresh black pepper
1 ½ teaspoons Italian seasoning
1 (15 oz) can tomato sauce divided
1 cup cooked rice white or brown
¾ cup cooked lentils can sub for tofu or tempeh as well*
3 bell peppers cut in half (any color)

Instructions

Preheat oven to 350 degrees F and grease a medium casserole dish.
If you haven’t already done so, go ahead and cook the lentils and rice.
In a large skillet, heat the oil over medium heat. Once hot, add in the onion, garlic, and mushrooms and sauté for 5 minutes, stirring often.
1 tablespoon olive oil, 8 oz mushrooms, 1 small sweet onion, 3 cloves garlic
Add in the zucchini, salt, pepper, Italian seasoning, and 3/4 of the tomato sauce (setting the rest aside for topping later). Stir to combine and bring to a simmer. Cook for 3 additional minutes and then remove from the heat.
1 medium zucchini, ½ teaspoon salt and fresh black pepper, 1 ½ teaspoons Italian seasoning, 1 (15 oz) can tomato sauce
Mix in the cooked rice and lentils until fully combined.
¾ cup cooked lentils, 1 cup cooked rice
Remove the seeds and white bits from your bell peppers and place them in your greased baking dish. Stuff the peppers evenly with the veggie/rice mixture and top evenly with the remaining tomato sauce.
3 bell peppers
Bake for 40 minutes. Let cool slightly and enjoy!

Video

Notes

*Many stores sell pre-cooked lentils and I love those in this dish for the ease of cooking!

Nutrition

The post Vegan Stuffed Peppers appeared first on Food with Feeling.

Vegan Pumpkin Bread

Brita Britnell — Tue, 10 Sep 2024 21:46:27 +0000

This incredibly delicious Vegan Pumpkin Bread is tender, moist, and fluffy with just the right amount of pumpkin and warm spices. The recipe comes together with simple ingredients and in ONE big bowl. Just like Starbucks Pumpkin Loaf but way better!

Looking for more vegan bread recipes? You should try out my Vegan Banana Bread, Vegan Carrot Bread, and my Vegan Zucchini Bread!

Say hello to my favorite fall recipe, Vegan Pumpkin Bread! This tested-to-perfection loaf is inspired by Starbucks’ incredible pumpkin bread. It bakes up soft, moist, infused with pumpkin flavor, and so delicious that it’s bound to become a family favorite!

It’s not only an amazing breakfast treat and anytime snack, it can also double as dessert! I love to slice it thick, warm it for about 10 seconds in the microwave, top it with a scoop of vanilla ice cream and a drizzle of peanut butter. However you enjoy it, this vegan pumpkin loaf makes an incredible fall-inspired recipe!

The bread is also pretty similar to the Butternut Squash Bread that I posted a couple of years ago. Both of these vegan breads are SO flavorful, fluffy and perfectly sweet.

Ingredients you’ll need

If you’re looking to recreate the taste of Starbucks pumpkin bread at home, this vegan pumpkin bread recipe is for you! It’s made with simple pantry staples in one bowl and it bakes up super moist with the best pumpkin taste! Here is everything you’ll need to make it:

All-purpose flour: Use regular all-purpose flour for the best fluffy results. I’ve never tried it but your best bet for making this recipe gluten free is to use a simple 1:1 gluten free all purpose flour.
Sugars: A mix of brown sugar and granulated sugar are used for the best flavor and texture.
Baking soda & baking powder: These are the leavening agents that will help the bread rise and make the crumb light and airy.
Salt: A tiny bit of salt enhances all of the flavors.
Spices: A combination of warm autumn spices: nutmeg, cinnamon and cardamom bring out all that wonderful fall flavor. You could also use pumpkin spice instead.
Banana: Use a ripe banana with some brown spots for extra sweetness. This acts as a binding agent instead of using egg.
Maple syrup: For extra sweetness and a hint of maple flavor.
Water: Adds a little extra moisture to the batter for the perfect consistency. You could swap the water for a dairy-free milk such as soy milk or almond milk.
Pumpkin puree: Gives the bread great flavor and such a moist, tender crumb.
Pumpkin seeds: I love to add some crunchy texture on top with pepitas.
Optional mix-ins: I love mine plain but you could any of these in: walnuts (or other nuts), chocolate chips, pepitas, candied ginger.

How to make vegan pumpkin bread

Making this pumpkin bread recipe is super easy! Simply, whisk together the dry ingredients and then add in the wet ingredients, all in one bowl, and pour into a loaf pan. Here’s the simple method:

Prep: Pre-heat oven to 350 degrees. Lightly grease an 8×5-inch loaf pan (you can also line it with parchment paper as desired).
Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, nutmeg, cinnamon, and cardamon.
Add wet ingredients: Making a well in the center of the dry ingredients, add in the remaining ingredients (mashed banana, maple syrup, water, and pumpkin) and stir until just combined. Do your best not to over mix.
Bake: Pour the batter in the loaf pan, top with the pumpkin seeds, and bake for 55-60 minutes.
Serve: Let cool slightly and enjoy warm!

Helpful tips

Use pumpkin puree: Be sure to use 100% pure canned pumpkin here. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
Don’t over mix the batter: When you add in the wet ingredients, gently mix together with the dry mixture until just combined. If you overwork the batter, the gluten in the flour will overdevelop and the finished loaf will have a heavy and dense texture.
Pan size: Even though, this recipe was written for a 8×5-inch loaf pan, it will work in a 9×6-inch loaf pan. The bake time may be a little less, though, so I suggest checking it earlier to make sure it doesn’t over bake.
Double the recipe: If you have two loaf pans, double the recipe, so you have one loaf to eat right away and one to save for later. This bread freezes really well!

Frequently asked questions

How do you know when pumpkin bread is done?

Insert a toothpick or small knife in the center of the bread. If there’s batter sticking to the toothpick, the bread needs more time in the oven. If the toothpick comes out mostly clean or with just a few crumbs attached, the bread is fully baked.

How do I keep this vegan pumpkin bread from drying out?

To keep your loaf moist and fresh, wrap any leftovers tightly in plastic wrap and then store them in a storage bag or airtight container. I also recommend only leaving it at room temperature for a couple of days, and then placing it in the fridge for longer storage.

Why is my pumpkin bread not moist?

With the addition of pumpkin and mashed banana, this bread should be plenty moist. However, if your bread is a bit on the dry side, then you added too much flour or you baked it too long. Since all ovens vary, try checking at about the 55 minute mark of baking to see if the bread is done.

Storage recommendations

Storing at room temperature: Store leftovers in an airtight container for 2-3 days. Any longer than this, you’ll need to place it in the fridge.
In the refrigerator: After about 2 days at room temperature, refrigerate to extend freshness. Before enjoying, you can warm slices for about 10 seconds in the microwave.
To freeze: Once the bread has cooled completely, wrap the loaf or individual slices in plastic wrap and then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature.

See how to make the pumpkin bread here:

Vegan Pumpkin Bread

This Vegan Pumpkin Bread comes together in one big bowl and tastes just like the Starbucks pumpkin loaf we all love so much!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices (1 loaf)

Calories 201kcal

Author Brita Britnell

Ingredients

1 ¾ cup all-purpose flour
½ cup brown sugar packed
½ cup white sugar
1 teaspoon baking soda
½ teaspoon baking powder
pinch salt
½ teaspoon nutmeg
1 teaspoon cinnamon
¼ teaspoon cardamom
1 banana thoroughly mashed/pureed
¼ cup maple syrup
3 tablespoons water
1 cup pumpkin puree
optional: 1/4 cup of pumpkin seeds

Instructions

Pre-heat oven to 350 degrees. Lightly grease an 8×5-inch loaf pan.*
In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, nutmeg, cinnamon, and cardamon.
Making a well in the center of the dry ingredients, add in the remaining ingredients (mashed banana, maple syrup, water, and pumpkin) and stir until just combined. Do your best not to over mix.
Pour the batter in the loaf pan, top with the pumpkin seeds, and bake for 55-60 minutes.
Let cool slightly and enjoy warm!

Notes

This recipe will also work in a 9×6-inch loaf pan. The bake time may be a little different so I suggest watching it the last 5 minutes to make sure it doesn’t over bake.
In my video I accidentally said that the recipe has coconut oil in it. It does NOT have coconut oil in it. What it has in it is just the 3 tablespoons of water that I mistook for oil when I was editing late at night :D

Nutrition

The post Vegan Pumpkin Bread appeared first on Food with Feeling.

Accordion Potatoes

Brita Britnell — Tue, 16 Apr 2024 14:42:28 +0000

These Baked Accordion Potatoes are SUCH a fun side dish perfect for get togethers, holidays, or even just because. They turn out so crispy and absolutely packed with flavor!

Have you seen these fun little potatoes around on social media? I first saw them on tiktok and while they looked DELICIOUS, I was hesitant to give them a try because they looked like they would take a lot of work. BUT luckily for us all, I was WRONG!

I spent about 5 minutes practicing the cuts for these potatoes but then I quickly got it down and the whole recipe came together in a BREEZE!

Ingredients needed

This recipe is pretty basic (despite feeling so fun and fancy!) but lets go over everything! Here’s what you’ll need:

Yukon gold potatoes- I think some other potatoes would also work (I’ve seen people make these with sweet potatoes even!) but I love the recipe with yukon potatoes.
Butter- I used unsalted but if you have salted butter, just add less salt into the recipe
Olive oil- you could also just add more butter but I love the extra flavor that the oil adds.
Rosemary- or your favorite herb!
Garlic- I used fresh minced garlic but garlic powder would also work well!
Spices- oregano, smoked paprika + salt and pepper
Fresh herbs and flaky sea salt for serving!

To make these potatoes

The hardest part about this recipe is getting the hang of cutting them. I have a video down at the bottom of the recipe card that shows you in more detail how I did it.

Prep the potatoes– start by prepping your potatoes. Cut them into rough rectangles by slicing off the rounded ends all around. Then, cut them into 1/3 inch slices. I got about 4-5 per potato.

Slice the potatoes– place each potato slice between the thinner end of 2 chopsticks or skewers. You’ll slice one side horizontally and the other side diagonally, using the chopsticks to make sure that you DO NOT slice all of the way through. These slices are what give the potato the accordion affect.

Season the potatoes– in a small bowl mix together the herbs, spices, butter, olive oil, and garlic. Then brush that onto the potatoes before baking!

Bake them– bake the potatoes for 20 minutes, flip em, and then bake for an additional 10-20 minutes. The final bake time will depend on how big your potatoes are and how crispy you want them. Mine were perfect at about 35 minutes total.

One Last Bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make these accordion potatoes, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe!

Accordion Potatoes

These Accordion Potatoes are surprisingly simple to make and turn out SO CRISPY and packed with flavor!

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 269kcal

Author Brita Britnell

Ingredients

¼ cup unsalted butter
1 tablespoon olive oil or more butter
1 teaspoon fine sea salt
Freshly cracked black pepper
1 teaspoon smoked paprika
2 teaspoons fresh rosemary finely minced (or dried)
1 teaspoon oregano
2 cloves garlic grated or finely minced (or 1 teaspoon of garlic powder)
4 medium Yukon gold potatoes peeled
For serving: flaky sea salt and fresh herbs

Instructions

Pre-heat the oven to 425 degrees F and line a large baking tray with parchment paper.
In a small bowl, combine the melted butter, olive oil, sea salt, pepper, paprika, rosemary, oregano, and garlic. Set aside.
¼ cup unsalted butter, 1 tablespoon olive oil, 1 teaspoon fine sea salt, Freshly cracked black pepper, 1 teaspoon smoked paprika, 2 teaspoons fresh rosemary, 1 teaspoon oregano, 2 cloves garlic
Prep the potatoes by peeling them and then slicing off the tips so that you have a rectangle/ square. See my video below for reference. Cut the potatoes into 1/3 inch slices.
4 medium Yukon gold potatoes
Place each potato slice in between 2 chopsticks or skewers. Slice the potato horizontally using the chopsticks so that you don’t cut all of the way through. You want to make the cuts very close together, about 10 slices every inch of potato (again, see video for reference). Flip the potato over and repeat this process BUT making your cuts diagonally from one corner to the other, making sure that you do NOT cut all of the way through. Repeat with all of the potatoes
Place the potatoes on the baking sheet and brush with the butter mixture. Bake for 20 minutes, flip the potatoes, and bake for an additional 10-20 minutes or until the potatoes are crispy around the edges and just starting to blacken.
Let cool slightly and sprinkle with fresh herbs. ENJOY!
For serving: flaky sea salt and fresh herbs

Video

Notes

I hav never tried this with other potatoes so I can’t say how well that would work

Nutrition

The post Accordion Potatoes appeared first on Food with Feeling.

Vegan Pie Crust Recipe

Brita Britnell — Wed, 08 Nov 2023 09:25:00 +0000

Oh HELLO Flaky, Delicious Dairy Free Pie Crust of my DREAMS! I thought that making vegan baked goods would mean compromising on texture and taste but NOT with this recipe. It takes just about 20 minutes of active work and comes together with just 5 ingredients!

I’ve been teasing this recipe on my Instagram for a while now. I’ve made it so many times over the past 6 months because I wanted it to be PERFECT!

This recipe is similar to my Coconut Oil Pie Crust recipe (which is great if you’ve never tried it!). But, honestly, nothing beats a good flaky and buttery pie crust. This recipe 1000% hits the SPOT!

As the plant based lifestyle has grown in popularity recently, SO MANY great butter alternatives have popped up on the market and I am HERE for it. I feel like most stores used to have just one vegan butter option but now, many of them have 3-4 different brands to choose from and I love it. I’ll discuss my favorites in a moment but first let’s go over all of the ingredients in this pie crust:

All purpose flour– this is the only kind of flour that I have tested this recipe with. If you would like to make it gluten free, the only thing I can suggest for this recipe is to simply use a gluten free 1-1 flour.
Salt & sugar– just a *little* bit!
Vegan Butter- I tried out quite a few different brands with this recipe. See below for my recommendation!
Ice water

If you’re familiar with traditional pie crust then you’ll see that this is exactly that…..just with vegan/ plant based butter instead!

The best vegan butter for this pie crust:

I’ve tested this recipe with quite a few different vegan butters. I’m going to list them out and tell you my thoughts on each. TL;DR—->> my favorite so far for this crust is Earth Balance.

Country Crock Plant Butter: this has been a favorite of mine over the past year! It’s also the least expensive plant based butter that I’ve found on the market. It can typically be found in 2 different forms: one made with olive oil and another made with avocado oil. I’ve also seen a new one out that’s made with almond oil but I haven’t tried that one yet. Honestly, they original 2 taste about the same to me and cook/ bake the same as well. BOTH work great in this pie. One thing to note: I’ve noticed that this particular butter melts much quicker than others so you’ll want to work quickly.
Earth Balance: This one is my FAVORITE for making this pie crust. It’s extra salty (which sometimes I don’t prefer) but it works well in this recipe! It just bakes like a charm and I highly recommend this one.
Melt Butter: this is a new to me butter! I think it might only be available in certain areas (compared to the others that are more nationwide). I’ve only used this butter to make this pie crust (which turned out delicious!) AND my Vegan Skillet Cookie which was also great!
Miyokos: this was one of the very first vegan butters that I ever tried. I LOVE this butter on it’s own, spread on toast etc. But I’m not a huge fan of it in baking. It just doesn’t seem to work as well as the others. it also typically ends up being the most expensive of all the vegan butters that I have tried.

Tips for making this pie crust:

After you add the water and pulse it all together, it will be VERY crumbly (see the video below!). As long as it holds together when you press it between your fingers then it’s good to go.
When you go to roll it out, it will likely be very crumbly and may even crack apart a bit. If it does that, I simple gather it all together and work the disk in my hands for a minute to warm up the dough a bit until it’s at the point that it can easily be rolled out.
To make the rolling process a lot easier, you can place the dough in between 2 large pieces of parchment paper and roll it out that way. This avoids any sticking to the counters or the rolling pin.
If you’re making a double crust pie, I like to roll out the bottom crust, position it in the pie pan, and let it sit in the fridge chilling while I roll out the top crust.

Can you Freeze Pie Crust?

Why YES, you can!

Make sure that your discs of dough are tightly wrapped up and then they can keep in the freezer for about 6 months. When you’re ready to use them, let them thaw in the fridge about 1 day before you’re ready to roll it out and use it.

Other delicious vegan recipes:

Vegan Pie Crust Recipe

This is just like a classic pie crust but made with dairy free butter. It’s still flaky and delicious and easy to make!

Course baking

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings pie crusts

Calories

Author Brita Britnell

Ingredients

2 ½ cups of flour*
1 cup of vegan butter diced into 1/2 inch cubes and chilled*
1 teaspoon of salt
1 teaspoon of sugar
6 tablespoons of ice water plus more as needed

Instructions

In the bowl of a food processor*, combine the flour, salt, and sugar. Pulse a few times to combine.
Add in HALF of the cold butter cubes and pulse a few more times. Add in remaining butter and pulse a few additional times so that the butter is roughly the size of peas.
Add in the cold water, starting with just 4 tablespoons, and pulse 2 times. Add in 2 more and pulse a couple more times. Test out the dough by pressing some together between your fingers. If it holds together then it’s ready. If it’s still really crumbly then add in more water, 1 tablespoon at a time. Mine is always perfect with 6 total tablespoons but you may need a little more less. SEE VIDEO ABOVE FOR REFERENCE ON DONENESS.
On a lightly floured surface, pour out the dough and work it so that’s it’s mostly pressed together. Split it in half evenly and form 2 discs with the dough. Wrap the discs individually in plastic wrap and CHILL for 1 hour or up to 2 days.
When ready to use the dough, let it sit on the counter for about 10 minutes to warm up a bit. If you’re making a double crust pie, I like to roll out the bottom crust and let it sit in the fridge chilling while I roll out the top crust.
To make things easier, roll the dough out on a floured piece of parchment paper using a floured rolling pin. It will likely be very crumbly at first but work it with your hands a few times so that it’s pliable and easy to roll out. Roll it out so that it will fit in your pie dish with about 1/2 an inch hanging over. Place it in your greased pie dish (a standard 9″ pie dish is perfect) and proceed with your pie recipe!

Video

Notes

*I have never tried this with any other kind of flour. If you would like to make it gluten free, the only thing I can suggest for this recipe is to simply use a gluten free 1-1 flour.

*I like to dice the butter and then place it in the freeze for a few minutes while I prep the rest of the ingredients.

*You can also make this crust in a large bowl using a pastry cutter

The post Vegan Pie Crust Recipe appeared first on Food with Feeling.

Vegan Pumpkin Pie

Brita Britnell — Sat, 04 Nov 2023 11:00:00 +0000

This Vegan Pumpkin Pie Recipe is a MUST TRY for holiday parties and simply anytime you’re craving a good pumpkin treat! The filling is SO simple to make with just 7 ingredients and comes together right in the base of a blender. This pie is sure to be a new favorite holiday recipe in your house!

If you’re looking for more yummy holiday desserts, I suggest trying out my Dutch Apple Pie, this Cherry Crumble Pie, my amazing Vegan Apple Turnovers, OR my Vegan Sweet Potato Pie.

**UPDATE: I have received a lot of questions about this pie as well as the crust. If you want to see me make and trouble shoot this, step by step on my Instagram Stories, click HERE.**

Oh hi there. Welcome to day 2 of Pumpkin WEEK! We’re going classic today with a good ole pumpkin pie. But vegan. JUST in time for thanksgiving!

If you’ve been around for a bit then you *might* remember that I’ve done this recipe already. WELL, I wanted to give it a little facelift with new photos and a few more tests of the recipe to make it even better. The result= THE most amazing vegan pumpkin pie that you will EVER have!

I mean:

It’s so soft with a creamy texture and sweet and just…perfect. This is the vegan pumpkin pie to fool the harshest of pumpkin pie critics in your life. They’ll never know it’s vegan and will most certainly be asking you for the recipe before they’ve even finished their (first) slice. That is, if you can even bring yourself to share any of your pie. It’s. so. good.

You can make this with pumpkin puree from a can (like I did with this pie) or you can roast and then puree your own pumpkin (as I’ve done quite a few times before). Fresh pumpkin has a much lighter color and results in a browner (less orange) pie. Just an fyi in case you care about that :)

Ingredients needed

Canned pumpkin puree – essential for any good pumpkin pie! You simply want to make sure that you are getting PLAIN puree and NOT pumpkin pie filling (which has lots of other ingredients in it besides just pumpkin). You can also use sweet potato puree in this recipe as desired.
Brown sugar
Maple syrup
Plant-based milk – This recipe works well with either almond milk, oat milk, or coconut milk. For a creamier texture, opt for full-fat coconut milk. Almond milk is a lighter option if you prefer a lower-fat version! I’ve tried it with several different milks and they all turned out delicious!
Vanilla extract
pumpkin pie spice– pumpkin spice is a mixture of ground ginger, cloves, cinnamon, nutmeg and a few other things.
Cornstarch – since we aren’t using eggs, this is how we’re getting the pie to thicken up nicely.
Pie dough – My vegan pie crust recipe is delicious and I also have a great Coconut Oil pie crust.

How to make it

The hardest part about making Vegan Pumpkin Pie is making the crust first (which isn’t very hard, actually). Once you have the crust ready, the actually pumpkin part is RIDICulously easy!

If you’re in need of a good vegan pie crust, might I recommend THIS Perfect Vegan Pie Crust or this coconut oil pie crust? It’s SO GOOD and I have a video coming out soon on how to make it :D DO IT!

Okay, you have your crust ready. Now for the filling. All we’re going to do is blend all of the ingredients in a blender and then pour it into the crust. DONE. That’s it.

You *could* whisk everything together but I’ve found it gets a lot smoother and creamier if you just blend it. It’s a dirty dish well spent.

The filling is then poured into the crust and baked for almost an hour. But then you also have to let it chill for a bit which is MUCH more difficult than you’d imagine.

I’m so excited for you to try this pie! It’s seriously the best pumpkin pie I’ve ever made and I’m happy that there is plenty of pumpkin season left this year.

Tips for the Perfect Vegan Pumpkin Pie

Use High-Quality Pumpkin Puree
Whether you’re using canned or homemade pumpkin puree, make sure it’s smooth and thick. Avoid watery puree as it can make the filling too runny. I really love the pumpkin puree from Trader Joe’s!
Don’t Skip the Cornstarch
Since there are no eggs in this recipe, cornstarch is essential for setting the pie filling! If you substitute it, use another thickener like arrowroot powder or tapioca starch in the same quantity.
No Need to Pre-Bake the Crust
Save time and effort by skipping the pre-baking step. The filling and crust bake together, creating a perfectly cooked crust that’s not overdone. I’ve tested it both ways and there’s really no need to par bake the crust.
Keep an Eye on the Crust
If the edges of your crust begin to brown too quickly, cover them with foil or use a pie crust protector to prevent burning while the filling continues to bake. This isn’t usually an issue for me when making this recipe.
Test for Doneness
The filling should look firm and set with just a slight jiggle in the center when you gently shake the pie. If it’s too wobbly, bake for an additional 5-10 minutes. It’ll firm up the rest of the way in the fridge.
Cool and Chill Completely
Allow the pie to cool completely at room temperature before transferring it to the refrigerator. The filling will firm up as it chills, making it easier to slice. Refrigerate the pie for at least 4-6 hours, ideally even overnight if possible!
Make It Ahead of Time
Pumpkin pie tastes even better the next day, so feel free to prepare it 1-2 days in advance. Store it in the refrigerator and add whipped topping just before serving. You can even freeze the pie if you want to make it quite a bit in advance!

Frequently Asked Questions

Can I use canned pumpkin instead of fresh pumpkin puree?

Absolutely- this is how I most often make this pie! Canned pumpkin works perfectly for this recipe. Just make sure it’s 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices that could affect the flavor balance.

Do I need to pre-bake the pie crust?

No, you don’t need to pre-bake the crust. The filling and crust bake together in the oven, saving you time and effort! I’ve tested it both ways and the way my recipe is written is perfect!

Can I make this vegan pumpkin pie gluten-free?

Yes! Since the filling is naturally gluten free, simply use a gluten-free vegan pie crust. You can find premade options at the store or make one at home using gluten-free flour.

Can I substitute cornstarch with another thickener?

Yes, arrowroot powder or tapioca starch can be used as substitutes for cornstarch. Use the same amount as called for in the recipe.

Can I freeze this pumpkin pie?

Yes, you can freeze the pie! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to serve, thaw it in the refrigerator overnight and serve chilled. This is GREAT for holiday planning.

And don’t forget to tag me on Instagram @foodwithfeeling !

Vegan Pumpkin Pie

Vegan Pumpkin Pie Recipe that’s easy to make and SO DELICIOUS!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 213kcal

Author Brita Britnell

Ingredients

2 ½ cups pumpkin puree
⅓ cup brown sugar
¼ cup maple syrup or agave
¾ cup milk I tested this with plain almond milk AND coconut milk
1 teaspoon vanilla
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
3 tablespoons cornstarch
1 unbaked vegan pie crust THIS coconut oil pie crust is also great!

Instructions

Pre-heat your oven to 350 degrees F.
In a high speed blender or food processor, combine all of the pie ingredients (minus the crust of course :)) and blend until creamy and smooth. Should only take a minute.
2 1/2 cups pumpkin puree, 1/3 cup brown sugar, 1/4 cup maple syrup or agave, 3/4 cup milk, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 3 tablespoons cornstarch
Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.
1 unbaked vegan pie crust
Bake in the oven for 55-60 minutes. The top should be firm and the crust should be lightly browned around the edges. If the crust begins to get too brown around the edges, cover the crust with foil or use
pie protectors.
Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain :)
Top with some whipped coconut cream and ENJOY!!

Video

Notes

**If you’re making my vegan pie crust or my coconut oil pie crust: make the crust as called for and put it in the fridge while you make the filling. I do not pre-bake my crust for this pumpkin pie recipe. The amount of time it takes to make the filling is the perfect amount of time for the crust to sit in the fridge and harden back up a bit.

Tips for Success:

For the creamiest texture, make sure to blend the filling until it’s completely smooth.
If using coconut milk, opt for full-fat for a richer pie!
Let the pie sit in the fridge for at least 4-6 hours before slicing so that the pie is fully set!

Nutrition

The post Vegan Pumpkin Pie appeared first on Food with Feeling.

Vegan Thanksgiving Recipes

Brita Britnell — Wed, 01 Nov 2023 13:00:00 +0000

I’ve rounded up over 60 Vegan Thanksgiving Recipes with something here to please everyone!

Thanksgiving is almost here so I wanted to roundup ALL of my vegan thanksgiving recipes all in one place for you. I did smaller separate roundups for the individual categories but I know that sometimes it’s just so nice to have everything all in one place.

I’ve got recipes to cover you for:

Cocktails
Appetizers
Side Dishes
Main Dishes
Dessert

And if you haven’t already seen it, be sure to check out my FULL Vegan Thanksgiving Dinner menu. It comes with a FREE printable that includes the menu + shopping list + tips for prepping things ahead of time.

To get to any of these recipes, simply click on the title of the recipe to be taken to the full post. Let me know which of these you can’t wait to make AND if you do make any of them, please be sure to snap a photo and tag me on Instagram @foodwithfeeling!