These incredible vegan pumpkin recipes give you all the taste of fall along with plenty of plant-based protein.
From breakfast to dinner (and after-dinner-midnight-snack), there’s lots to love here.
Start with a pumpkin spiced oatmeal, enjoy pumpkin penne for lunch, serve up pumpkin tacos for dinner, and finish everything off with a pumpkin cheesecake.
As for midnight snacks, there’s always pumpkin mug cake – soft, delicious, and ready minutes.
Pumpkin is loaded with fiber, vitamin A, and antioxidants. Plus, they taste great!
Try any of these 25+ amazing recipes and you’ll fall in love with the versatile root vegetable.
Turn your cold mornings super toasty with a steaming bowl of this fragrant oatmeal.
Made with rolled oats, pumpkin puree, dates, vanilla, and maple syrup, it’s sweet and hearty.
It’s also wonderfully spicy, flavored with pumpkin pie spice for a warming touch of cinnamon and nutmeg.
Brunch isn’t just for carnivores.
If you have a can of pumpkin puree in the cupboard, you can whip up a batch of fluffy vegan pancakes in no time.
Drizzle them with maple syrup, serve them with fresh fruit, just get them eaten!
These gluten-free waffles are packed with healthy ingredients, and deliciously satisfying.
They’re made with oat flour and pumpkin puree. Whip up your batter, pour into a waffle maker, and cook to crispy perfection.
There’s something really decadent about French toast. It deserves to be enjoyed as breakfast-in-bed, with a mug of fresh coffee on a cold morning.
This low-calorie, vegan version can help you create the perfect brunch experience, without derailing your diet.
Made with a pumpkin spice batter, they’re mouthwateringly soft and airy. Drizzle with maple syrup and sprinkle with cinnamon just before serving.
If you’re a vegan who misses cream, don’t despair. This silky penne is creamy and nourishing, without a drop of dairy!
The sauce is made from pureed pumpkin and coconut milk. It’s smooth, thick, rich, and crazy delicious.
This easy soup is a winner for meatless Mondays or simple suppers during the week.
You can get it on the table within 30 minutes. So if you have a hungry family and no time, this one’s for you.
Warming and savory, there’s nothing quite as soul-pleasing on a cold evening as a bowl of chili.
It’s loaded with healthy ingredients like pumpkin, black beans, tomatoes, red bell pepper, and onions.
Spices like cumin, cinnamon, and chili powder add a fragrant kick. You’ll make this chili all winter long!
Perfect for potlucks, this aromatic curry is a great way to use up any leftover Halloween pumpkins.
Vegetables, chickpeas, and pumpkin – this flavorful curry is super-simple and made with pantry ingredients so you can economically feed a crowd.
Hummus is one of those sides that’s welcome at any table.
Serve with crudites, crackers, or just toast. It’s yummy anywhere, any time.
This recipe is made with pre-roasted pumpkin for a unique caramelized flavor that’s deliciously rich and smoky.
This beautiful recipe is a healthy, vegan alternative to the holiday favorite.
It’s a frothy mix of plant-based milk, spices, pumpkin puree, and maple syrup.
Dairy-free, sugar-free, and additive-free, this is so much healthier than anything you’ll get from a coffee chain.
And it’s so rich and delicious, even meat eaters will be tempted!
You’re just six ingredients away from rich, creamy pumpkin goodness!
This recipe is a gorgeous blend of coconut milk, sweet spices, and smooth pumpkin puree.
It’s the ultimate grab n’ go fall breakfast.
If you love Alfredo, but your body doesn’t love cheese, this recipe is a lifesaver.
It takes out the diary but leaves the yummy Alfredo taste. Flavored with rosemary, sage, and a pinch of nutmeg, it’s beautifully seasoned and savory.
Risotto can be intimidating for cooks. This easy recipe is a great place to start if you want to try the classic Italian dish.
Made with creamy pumpkin, it’s an elegant and healthy option for your next dinner party.
Good plant-based burgers are hard to find.
That’s why I’m bookmarking this yummy recipe. The pumpkin patty holds together really well, and it gets top marks for both taste and texture.
Throwing a vegetarian Thanksgiving? This is the perfect recipe for clean-eating guests!
Easy and satisfying, this is a show-stopping centerpiece for any plant-based feast.
Load up your pumpkin with brown rice, cranberries, pecans, and herbs. Roast until delicious and enjoy!
Meatless Mondays join forces with Taco Tuesdays in this enticing recipe.
It stuffs tacos with roasted pumpkins and vegetables, sauteed in hot spices for a special south-of-the-border feast.
If you’re looking for a fuss-free but party-ready dish, this 4 ingredient gnocchi nails it.
Delicious nuggets of soft pumpkin are smothered in a garlic and sage sauce. I’m drooling already.
The lovely thing about this recipe is that it’s a small-scale lasagna for two.
Perfect for romantic dinners and cozy nights in, this couple’s pasta hits the sweet spot between healthy and tasty.
This cozy casserole is the MVP of vegan comfort food.
Tender chunks of pumpkin, cumin-scented black beans, and a creamy sauce – it’s the dinner of your dreams.
It’s almost impossible to believe that these buttery rolls contain no actual butter.
And there’s more good news – they’re not just dairy-free, they’re also egg-free.
The secret is (you guessed it), pumpkin puree. This magic ingredient keeps the rolls soft and fluffy while ensuring they stay 100% vegan.
Cake rolls are a guaranteed party hit. And this recipe is no exception.
Pumpkin-laced sponge cake is wrapped around a swirl of creamy brown sugar fondant and finished with a dusting of powdered sugar and crunchy pecans.
With this on the table, it’s really tempting to skip the main and go straight to dessert.
A super-simple snack, mug cake can be made in minutes.
This version uses a thick batter of pumpkin, whole wheat flour, date sugar, and pumpkin pie spice.
Gooey and thick, this gorgeously orange pudding is a great, kid-friendly snack.
It’s made with pumpkin puree, non-dairy milk, brown sugar, vanilla, and maple syrup.
Serve it chilled and top with chocolate chips to get little eaters really excited.
Whole wheat and naturally sweetened, this healthy bread is a must for your next autumn baking project.
I love sneaking a few slices into lunch boxes. The kids get a sweet treat, and you’ll sneak in their vegetables. Win, win!
You’ll just need seven ingredients for this incredible Thanksgiving-ready pie.
And it’s super easy to make too! Just throw everything into a blender, pour into a pie crust, and bake.
Gooey, creamy, and rich, it’s everything you love about pumpkin pie, without the sugar, additives, or dairy.
Hosting a dinner party? I have two words for you – make cheesecake.
It’s easy, you can make it ahead of time, and (most importantly) it’s crazy delicious. Cheesecake is truly a party no-brainer.
With this recipe, your vegan friends can join in on the fun, too.
Made with pumpkin, fall spices, and coconut cream, it’s just as a good cheesecake should be – gooey, rich, and melt-in-the-mouth good.
If you’re a total ice-cream addict like me, you’ll love this healthy vegan version.
This dish allows you to feed your cravings guilt-free. It’s a Thanksgiving miracle!
It’s a yummy mix of heart-healthy oats, pumpkin, and non-dairy milk, flavored with maple syrup and pumpkin pie spice.
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