Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce
THAT Sauce

THAT Sauce

THAT Sauce

What's THAT sauce? It transforms anything and everything into 5-star restaurant-quality cuisine. It's THAT good. Adjust ingredients to dial the heat up or down. Spice up spaghetti, lasagna, beans, lentils, rice, quinoa and other grains. Pour over sautéd collard greens, kale, spinach, peppers, mushrooms, onions, tomatoes and/or tempeh. Add to roasted beets, broccoli, Brussels sprouts, cabbage, cauliflower, eggplant, potatoes, sweet potatoes and/or tofu. Cook whatever you've got in your pantry and refrigerator and pour on THAT sauce. Give a humble smile when asked, "What's THAT sauce?"
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 6 Tbsp. chili garlic sauce or 3 Tbsp. + 3 Tbsp. sriracha for spicier version
  • 4 Tbsp Liquid Braggs Tamari or soy sauce of choice
  • 4 Tbsp. tahini substitute plain hummus or pureed chick peas
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil optional—try it first.
  • 1/2 tsp. ginger optional

Instructions
 

  • Whisk ingredients in a mixing cup. Turn up the heat with sriracha, or dial it back with less chili garlic sauce. Add some ginger or skip it. You can't mess THAT up.
  • I've found it best to add THAT sauce to vegetables after they are mostly cooked. Sauté veggies in water (or roast or air-fry) with a pinch of sea salt. Add the sauce towards the end. Remove from heat.

Notes

Try my other recipes with variations of THAT chili garlic sauce.

Roasted Eggplant with Chili Garlic Sauce


Chili Garlic Bok Choy & Noodles


Spicy Thai Lasagna


Vegan Fried Chicken Nuggets


Best Kale Saute Sauce

THAT Sauce

What's THAT sauce? It transforms anything and everything into 5-star restaurant-quality cuisine. It's THAT good. Adjust ingredients to dial the heat up or down. Spice up spaghetti, lasagna, beans, lentils, rice, quinoa and other grains. Pour over sautéd collard greens, kale, spinach, peppers, mushrooms, onions, tomatoes and/or tempeh. Add to roasted beets, broccoli, Brussels sprouts, cabbage, cauliflower, eggplant, potatoes, sweet potatoes and/or tofu. Cook whatever you've got in your pantry and refrigerator and pour on THAT sauce. Give a humble smile when asked, "What's THAT sauce?"
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 6 Tbsp. chili garlic sauce or 3 Tbsp. + 3 Tbsp. sriracha for spicier version
  • 4 Tbsp Liquid Braggs Tamari or soy sauce of choice
  • 4 Tbsp. tahini substitute plain hummus or pureed chick peas
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil optional—try it first.
  • 1/2 tsp. ginger optional

Instructions
 

  • Whisk ingredients in a mixing cup. Turn up the heat with sriracha, or dial it back with less chili garlic sauce. Add some ginger or skip it. You can't mess THAT up.
  • I've found it best to add THAT sauce to vegetables after they are mostly cooked. Sauté veggies in water (or roast or air-fry) with a pinch of sea salt. Add the sauce towards the end. Remove from heat.

Notes

Try my other recipes with variations of THAT chili garlic sauce.

Roasted Eggplant with Chili Garlic Sauce


Chili Garlic Bok Choy & Noodles


Spicy Thai Lasagna


Vegan Fried Chicken Nuggets


Best Kale Saute Sauce

Black Rice Kimchi with Cilantro Ginger Cream

Black Rice Kimchi with Cilantro Ginger Cream

Black Rice Kimchi with Cilantro Ginger Cream

A trifecta of fragrant flavors! The earthy beans and black rice are balanced by the savory spice of kimchi and brightened with cilantro ginger cream. Packed with probiotics, fiber and protein, this colorful dish electrifies the taste buds with mouthwatering sensations.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Servings 4

Ingredients
  

Black Beans, Black Rice, Kimchi

  • 1 tsp. Veggie Bouillon
  • 1.75 cup water substitute veggie broth and omit the bouillon
  • 1 cup Black Rice
  • 14.5 ounce black beans (canned) ~1.75 cup
  • 1 cup kimchi

Cilantro ginger cream sauce

  • 1/2 cup cashews substitute almonds, soaked if possible
  • 1/2 cup water
  • 1 cup Fresh Cilantro loosely packed
  • 1 Tbsp. lime juice
  • 1/2 inch cube ginger substitute 1/2 - 1 tsp. ginger powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder or one small garlic clove
  • 1 tsp. sea salt
  • 1/2 cup nutritional yeast flakes optional

Instructions
 

  • Whisk bouillon into 1.75 cups of water. Add 1 cup of of black rice. Bring to a boil, cover and reduce heat to simmer. Cook for ~20 minutes, until rice is tender. Fluff with a fork. Stir in 1 can of black beans and kimchi (depending on the variety, you may want to chop the kimchi into smaller pieces).
  • Add cilantro ginger cream ingredients to a high speed blender. Blend until creamy and smooth.
  • Fluff rice with a fork. Stir in 1 can of black beans and kimchi (depending on the variety, you may want to chop the kimchi into smaller pieces).
  • Drizzle cilantro ginger cream over the rice, beans and kimchi. Serve warm.

Notes

High quality, store-bought veggie broth is expensive. I use veggie broth in a lot of my recipes, but instead of paying $1/cup for the organic brands, I keep Better than Bouillon Organic Vegetable Base in my pantry.
I purchased this delicious kimchi (and other things) from the new Juice Jar in Fort Wayne. Support local businesses that offer healthy options.
If you've never tried black rice, I highly recommend. It's really good for you. Read more about the benefits . . .

Black Rice Kimchi with Cilantro Ginger Cream

A trifecta of fragrant flavors! The earthy beans and black rice are balanced by the savory spice of kimchi and brightened with cilantro ginger cream. Packed with probiotics, fiber and protein, this colorful dish electrifies the taste buds with mouthwatering sensations.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Servings 4

Ingredients
  

Black Beans, Black Rice, Kimchi

  • 1 tsp. Veggie Bouillon
  • 1.75 cup water substitute veggie broth and omit the bouillon
  • 1 cup Black Rice
  • 14.5 ounce black beans (canned) ~1.75 cup
  • 1 cup kimchi

Cilantro ginger cream sauce

  • 1/2 cup cashews substitute almonds, soaked if possible
  • 1/2 cup water
  • 1 cup Fresh Cilantro loosely packed
  • 1 Tbsp. lime juice
  • 1/2 inch cube ginger substitute 1/2 - 1 tsp. ginger powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder or one small garlic clove
  • 1 tsp. sea salt
  • 1/2 cup nutritional yeast flakes optional

Instructions
 

  • Whisk bouillon into 1.75 cups of water. Add 1 cup of of black rice. Bring to a boil, cover and reduce heat to simmer. Cook for ~20 minutes, until rice is tender. Fluff with a fork. Stir in 1 can of black beans and kimchi (depending on the variety, you may want to chop the kimchi into smaller pieces).
  • Add cilantro ginger cream ingredients to a high speed blender. Blend until creamy and smooth.
  • Fluff rice with a fork. Stir in 1 can of black beans and kimchi (depending on the variety, you may want to chop the kimchi into smaller pieces).
  • Drizzle cilantro ginger cream over the rice, beans and kimchi. Serve warm.

Notes

High quality, store-bought veggie broth is expensive. I use veggie broth in a lot of my recipes, but instead of paying $1/cup for the organic brands, I keep Better than Bouillon Organic Vegetable Base in my pantry.
I purchased this delicious kimchi (and other things) from the new Juice Jar in Fort Wayne. Support local businesses that offer healthy options.
If you've never tried black rice, I highly recommend. It's really good for you. Read more about the benefits . . .
Sautéed Greens

Sautéed Greens

Sauteed Greens

Sautéed Greens

It's hard to get enough greens everyday. This simple recipe is flavorful and packed with nutrients. Perfect as a warm salad or a side dish.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sides and Snacks

Ingredients
  

  • 5 cups Greens (Spinach, Kale, Chard)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic Minced
  • 1 tsp Ginger
  • 1 tbsp Mustard Seeds

Instructions
 

  • Saute olive oil, garlic, ginger and mustard seeds until seeds begin to pop. Add spinach or other greens. Remove from heat just before desired tenderness is achieved to avoid over-cooking. Salt and pepper as desired.
Sauteed Greens

Sautéed Greens

It's hard to get enough greens everyday. This simple recipe is flavorful and packed with nutrients. Perfect as a warm salad or a side dish.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sides and Snacks

Ingredients
  

  • 5 cups Greens (Spinach, Kale, Chard)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic Minced
  • 1 tsp Ginger
  • 1 tbsp Mustard Seeds

Instructions
 

  • Saute olive oil, garlic, ginger and mustard seeds until seeds begin to pop. Add spinach or other greens. Remove from heat just before desired tenderness is achieved to avoid over-cooking. Salt and pepper as desired.

Lemon Turmeric Dressing

Lemon Turmeric Dressing

lemon turmeric dressing

Lemon Turmeric Dressing

This isn't just salad dressing. It's a bit spicy, a lot savory and so unique. After one taste, you might just grab a spoon and eat it right out of the blender. Pour it on salads, stir-frys, roasted roots, steamed veggies, soups, bread, pasta. . . anything and everything. It might even work in lieu of bail money. It's that good. 
Prep Time 10 mins
Total Time 10 mins
Course Sauce

Ingredients
  

  • 1/2 cup water
  • 1/2 cup tahini or raw hulled sesame seeds
  • 2 garlic cloves
  • 2 Tbsp. lemon juice Or the juice of one lemon
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. Liquid Braggs or other soy sauce
  • 2 tsp. coconut aminos
  • 2 tsp. maple syrup
  • 2 tsp. ginger or 1 inch hunk of fresh
  • 1 tsp. Ume Plum vinegar
  • 2 tsp. turmeric on 1 inch hunk of fresh
  • 1/2 tsp. coriander powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt

Instructions
 

  • Blend on high for 2 minutes until creamy and smooth.
  • If using sesame seeds, combine seeds and water and blend for 2-3 minutes until super smooth. Add the rest of the ingredients and blend 2 more minutes.
  • Serve over roasted beets or other root veggies, cauliflower, steamed greens, other veggies or salad. (aka serve over anything and everything.)

Notes

This recipe will make about 1.5 cups. It will keep in the refrigerator, so consider doubling. Store in a 1-quart mason jar and try to make it last. Just try.
lemon turmeric dressing

Lemon Turmeric Dressing

This isn't just salad dressing. It's a bit spicy, a lot savory and so unique. After one taste, you might just grab a spoon and eat it right out of the blender. Pour it on salads, stir-frys, roasted roots, steamed veggies, soups, bread, pasta. . . anything and everything. It might even work in lieu of bail money. It's that good. 
Prep Time 10 mins
Total Time 10 mins
Course Sauce

Ingredients
  

  • 1/2 cup water
  • 1/2 cup tahini or raw hulled sesame seeds
  • 2 garlic cloves
  • 2 Tbsp. lemon juice Or the juice of one lemon
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. Liquid Braggs or other soy sauce
  • 2 tsp. coconut aminos
  • 2 tsp. maple syrup
  • 2 tsp. ginger or 1 inch hunk of fresh
  • 1 tsp. Ume Plum vinegar
  • 2 tsp. turmeric on 1 inch hunk of fresh
  • 1/2 tsp. coriander powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt

Instructions
 

  • Blend on high for 2 minutes until creamy and smooth.
  • If using sesame seeds, combine seeds and water and blend for 2-3 minutes until super smooth. Add the rest of the ingredients and blend 2 more minutes.
  • Serve over roasted beets or other root veggies, cauliflower, steamed greens, other veggies or salad. (aka serve over anything and everything.)

Notes

This recipe will make about 1.5 cups. It will keep in the refrigerator, so consider doubling. Store in a 1-quart mason jar and try to make it last. Just try.

Honey Sesame Cauliflower

Honey Sesame Cauliflower

Honey Sesame Cauliflower

Feedback from picky teenagers: "This tastes like the chicken from Panda Express!" and "Is there any more?" When served over rice, this recipe stands alone as a full meal.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine Chinese
Servings 5

Ingredients
  

  • 1/4 cup tamari/Liquid Braggs/soy sauce of choice) substitute coconut aminos for soy free version
  • 1/4 cup honey substitute maple syrup, agave or desired sweetner
  • 1/4 cup rice vinegar
  • 1 Tbsp. sesame oil
  • 3 cloves garlic
  • 1 inch hunk ginger substitute 1/2 tsp. ginger powder
  • 1 squirt sriracha add more if you like it spicy
  • 1 large head cauliflower
  • 1/4 cup water
  • 1.5 Tbsp. arrow root substitute with 1:1 ratio flax seed to water (presoak for 5 minutes)
  • 1 cup chickpea flour substitute flour of choice
  • 1 tsp. garlic salt
  • 1 cup water
  • 1 bunch scallions or green onion
  • 1 Tbsp. sesame seeds

Instructions
 

  • Preheat oven to 400 degrees. If serving over rice, prepare according to package directions. For authentic Chinese style, use sticky white, Basmati or Jasmine rice.
  • Chop cauliflower into small bite sized florets. Place in a large bowl. In a measuring cup, whisk 1 cup flour, 1 tsp. garlic salt and 1 cup water. Batter should be thick but pourable (you may need to adjust flour to water ratio for alternate types of flour). Pour over cauliflower. Stir until florets are well coated.
  • Place battered cauliflower on parchment paper and bake for 10 minutes to allow batter to set on the florets. If you accidentally cook longer than 10 minutes, reduce time for the second bake to avoid mushy cauliflower. A little crunch gives this dish authentic texture.
  • While cauliflower is baking, blend together tamari, honey, rice vinegar, sesame oil, garlic, ginger and sriracha. Taste to make sure the sweet/spicy flavor meets your satisfaction. Adjust if needed. In measuring cup, whisk together the 1/4 cup water and 1.5 Tbsp. arrow root. Combine in a small sauce pan. Bring to a boil, whisk and remove from heat.
  • Remove the cauliflower from the oven. Pour sauce of the battered florets. Stir until well coated with sauce and return to the oven. Return to the oven for 10 more minutes. After 10 minutes, set oven to broil. Broil for 3-5 minutes, stirring a few times to avoid charring.
  • Top with scallions and sesame seeds. Serve over rice.

Notes

If serving alone as a meal for a family, double this recipe. Leftovers are delicious.

Honey Sesame Cauliflower

Feedback from picky teenagers: "This tastes like the chicken from Panda Express!" and "Is there any more?" When served over rice, this recipe stands alone as a full meal.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine Chinese
Servings 5

Ingredients
  

  • 1/4 cup tamari/Liquid Braggs/soy sauce of choice) substitute coconut aminos for soy free version
  • 1/4 cup honey substitute maple syrup, agave or desired sweetner
  • 1/4 cup rice vinegar
  • 1 Tbsp. sesame oil
  • 3 cloves garlic
  • 1 inch hunk ginger substitute 1/2 tsp. ginger powder
  • 1 squirt sriracha add more if you like it spicy
  • 1 large head cauliflower
  • 1/4 cup water
  • 1.5 Tbsp. arrow root substitute with 1:1 ratio flax seed to water (presoak for 5 minutes)
  • 1 cup chickpea flour substitute flour of choice
  • 1 tsp. garlic salt
  • 1 cup water
  • 1 bunch scallions or green onion
  • 1 Tbsp. sesame seeds

Instructions
 

  • Preheat oven to 400 degrees. If serving over rice, prepare according to package directions. For authentic Chinese style, use sticky white, Basmati or Jasmine rice.
  • Chop cauliflower into small bite sized florets. Place in a large bowl. In a measuring cup, whisk 1 cup flour, 1 tsp. garlic salt and 1 cup water. Batter should be thick but pourable (you may need to adjust flour to water ratio for alternate types of flour). Pour over cauliflower. Stir until florets are well coated.
  • Place battered cauliflower on parchment paper and bake for 10 minutes to allow batter to set on the florets. If you accidentally cook longer than 10 minutes, reduce time for the second bake to avoid mushy cauliflower. A little crunch gives this dish authentic texture.
  • While cauliflower is baking, blend together tamari, honey, rice vinegar, sesame oil, garlic, ginger and sriracha. Taste to make sure the sweet/spicy flavor meets your satisfaction. Adjust if needed. In measuring cup, whisk together the 1/4 cup water and 1.5 Tbsp. arrow root. Combine in a small sauce pan. Bring to a boil, whisk and remove from heat.
  • Remove the cauliflower from the oven. Pour sauce of the battered florets. Stir until well coated with sauce and return to the oven. Return to the oven for 10 more minutes. After 10 minutes, set oven to broil. Broil for 3-5 minutes, stirring a few times to avoid charring.
  • Top with scallions and sesame seeds. Serve over rice.

Notes

If serving alone as a meal for a family, double this recipe. Leftovers are delicious.

Easy Vegan Pumpkin Pecan Pie

Easy Vegan Pumpkin Pecan Pie

Pumpkin Pecan Pie

The crust for this recipe is a superior alternative to store-bought pastries, and is the perfect blend of traditional pumpkin and pecan pie. Now you don't have to choose between them (or make both).
Cook Time 1 hr
Total Time 1 hr
Course Dessert
Servings 8

Ingredients
  

Vegan Pie Crust

  • 1 cup raw almonds soaked
  • 1 cup raw walnuts soaked
  • 1 cup raw pecans soaked
  • 10 Medjool dates pits removed
  • 1/4 cup molasses
  • 1 Tbsp. vanilla
  • 2 tsp. cinnamon

Vegan Pumpkin Pie Filling

  • 3/4 cup tofu
  • 16 oz pumpkin puree
  • 2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/2 tsp. Nutmeg
  • 1 tsp. vanilla extract
  • 1 Tbsp. ground flax seed
  • 1/2 cup brown sugar
  • 1/2 cup molasses

Coconut Cream Topping

  • 1 can full fat coconut milk chilled overnight
  • 2 Tbsp. powdered confectioners sugar
  • 1/2 tsp. vanilla extract

Instructions
 

Vegan Pie Crust

  • Preheat oven to 350 degrees.
  • Place all pie crust ingredients in a food processor or high speed blender. Blend until nuts and dates are finely chopped and thoroughly mixed.
  • Press dough into a large pie pan.

Vegan Pumpkin Pie Filling

  • Combine all pumpkin pie filling ingredients into a food processor or blender. Process until smooth. Pour mixture into pie crust.
  • Bake at 350 degrees for about 1 hour. Use a toothpick or knife to check for doneness.

Coconut Cream Topping

  • Open chilled can of coconut milk without shaking it or turning upside down. Use a spoon to carefully remove the solid coconut. Discard the liquid (or save it for a smoothie!).
  • In a small bowl, use a hand mixer to blend coconut, cinnamon and vanilla, starting on low and progressing to a higher speed until whipped in texture.

Pumpkin Pecan Pie

The crust for this recipe is a superior alternative to store-bought pastries, and is the perfect blend of traditional pumpkin and pecan pie. Now you don't have to choose between them (or make both).
Cook Time 1 hr
Total Time 1 hr
Course Dessert
Servings 8

Ingredients
  

Vegan Pie Crust

  • 1 cup raw almonds soaked
  • 1 cup raw walnuts soaked
  • 1 cup raw pecans soaked
  • 10 Medjool dates pits removed
  • 1/4 cup molasses
  • 1 Tbsp. vanilla
  • 2 tsp. cinnamon

Vegan Pumpkin Pie Filling

  • 3/4 cup tofu
  • 16 oz pumpkin puree
  • 2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/2 tsp. Nutmeg
  • 1 tsp. vanilla extract
  • 1 Tbsp. ground flax seed
  • 1/2 cup brown sugar
  • 1/2 cup molasses

Coconut Cream Topping

  • 1 can full fat coconut milk chilled overnight
  • 2 Tbsp. powdered confectioners sugar
  • 1/2 tsp. vanilla extract

Instructions
 

Vegan Pie Crust

  • Preheat oven to 350 degrees.
  • Place all pie crust ingredients in a food processor or high speed blender. Blend until nuts and dates are finely chopped and thoroughly mixed.
  • Press dough into a large pie pan.

Vegan Pumpkin Pie Filling

  • Combine all pumpkin pie filling ingredients into a food processor or blender. Process until smooth. Pour mixture into pie crust.
  • Bake at 350 degrees for about 1 hour. Use a toothpick or knife to check for doneness.

Coconut Cream Topping

  • Open chilled can of coconut milk without shaking it or turning upside down. Use a spoon to carefully remove the solid coconut. Discard the liquid (or save it for a smoothie!).
  • In a small bowl, use a hand mixer to blend coconut, cinnamon and vanilla, starting on low and progressing to a higher speed until whipped in texture.

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