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Vegan Pumpkin Pie

A delicious plant-based vegan pumpkin pie that's perfect for Thanksgiving!

Course Dessert, Vegan Desserts, Vegan Holiday Recipes

Cuisine American

Keyword 4th of july desserts, pie recipes, pumpkin pie, vegan desserts, vegan food, vegan pumpkin pie, vegan recipes

Prep Time 5 minutes

Cook Time 1 hour

Cooling Time 4 hours

Total Time 5 hours 5 minutes

Servings 8 slices

Calories 216kcal

Author Shannon Hakala

Ingredients

• 1 vegan pie crust

Pumpkin Pie Filling

• 1 15oz can pumpkin purée
• 1 cup light brown sugar
• 1 cup coconut cream
• 3 Tbsp corn starch
• 1 tsp ginger powder
• ¾ tsp ground cinnamon
• ½ tsp salt
• ¼ tsp ground cloves

Instructions

• Preheat oven to 350° Fahrenheit (175°C). Press pie crust into a 9" pie plate and use fingers to press edge into zig-zag shape.
• In a large bowl, add all ingredients and mix well with a whisk. Pour mixture into the pie crust.
• Cover the crust with thin strips of foil to prevent burning. Bake the pie for 1 hour. It should be done baking but since oven temps vary, if it seems too wet, bake an additional 5-10 minutes. Let the pie cool to room temperature for at least 1 hour. You can let it cool in the fridge after that.
• Serve pie slices with vegan whipped cream or vegan vanilla ice cream!

Notes

• Use a good organic canned coconut cream for this recipe. Do not use refrigerated coconut milk.
• For a more orange colored pie, use organic white sugar instead of brown sugar.
• Keep pie in the fridge, covered, up to 4 days.
• To freeze pumpkin pie, cover completely with plastic wrap once it has cooled. Keeps up to 1 month in fridge.
• I like to dust the top of the pie with ground cinnamon. It’s also very good with a sprinkling of coffee or espresso powder. 
• To make this recipe gluten free, use a gluten free vegan pie crust.

Nutrition

Calories: 216kcal | Carbohydrates: 32g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 155mg | Potassium: 139mg | Fiber: 1g | Sugar: 27g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

This easy vegan pumpkin pie is the perfect fall dessert – packed with delicious spices, tasty pumpkin, and coconut cream. Save time by using a store-bought vegan pie crust and using canned pumpkin purée.

Fall is the time when pumpkins are ready to be harvested, so that’s why you often see pumpkin as an ingredient in recipes we typically associate with the season, such as this pumpkin pie! I use canned pumpkin in this recipe, but you can use 1.5 cups of cooked pumpkin as well.

Traditionally, pumpkin pies were made with cream, butter, and eggs, such as in this recipe from Libby’s. But we can make a vegan version that tastes just as good, if not better, without using any animal products.

vegan pumpkin pie Recipe

You will need to start making the pie about 4-5 hours in advance of when you plan to serve it. Most of this time will be to allow the pie to cool down. You can speed up the cooling by placing the pie in the fridge.

Ingredients

For this recipe, you will need:

• canned pumpkin purée
• brown sugar (organic white sugar works fine also)
• canned coconut milk (buy the good stuff!)
• corn starch (can sub with arrowroot powder)
• spices: ginger, cinnamon, and cloves
• salt
• a vegan pie crust

Step 1 – Prepare a pie crust

You can use a pre-made vegan pie crust or make your own. I have a great recipe here which works great for pumpkin pie: Vegan Pie Crust (Coconut Oil)

For this recipe I don’t pre-bake the pie crust. I just press the crust into the pie plate and then add the pie filling directly into it.

Step 2 – Mix pie filling ingredients

In a large bowl, mix together all the ingredients for the pumpkin pie filling until totally smooth. You could also blend them together in a blender, but I find it easier to just use my whisk.

Step 3 – Bake Pie for 1 hour

Before you put the pie in the oven, cover the edges of the crust with tinfoil. This helps the pie cook evenly. If you don’t cover the crust, it will likely become burnt. I folded three narrow strips of tinfoil together at the short edges first to make one long strip, then wrapped it around the crust.

Nordic Ware makes a pie crust shield that does the same job as the foil, but with ease!

Once your pie crust is shielded and your oven is heated to 350 degrees Fahrenheit, you’re ready to bake. Place the pie in the center rack of the oven and bake the it for one hour.

Baking Tips

How to tell if pumpkin pie is done – You’ll know the pie is done when the center doesn’t appear jiggly or liquid-y when you gently rock the pie. A toothpick inserted into the pie will come out with clumps of pie stuck to it, but will not seem completely wet.

Let the pie cool before serving – Allow the pie to cool down completely before cutting it. You can serve it at room temperature or let it chill for a bit in the fridge and serve it cool.

Top with whipped cream and/or ice cream – To make this vegan pumpkin pie even better, serve it with my vegan whipped cream or vegan vanilla ice cream!

This vegan pumpkin pie and my vegan apple pie make the perfect Thanksgiving dessert duo!

Find more Vegan Thanksgiving Recipes here.

The post Pumpkin Pie appeared first on Instant Veg.

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Easy Vegan Gravy

A simple recipe for dairy-free, vegan gravy that's goes well with mashed potatoes or roasted veggies.

Course Vegan Dinner Recipes, Vegan Holiday Recipes

Cuisine American

Keyword best vegan gravy, dairy free gravy, easy vegan gravy, vegan gravy, vegan recipes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 servings

Calories 41kcal

Author Shannon Hakala

Ingredients

• 3 Tbsp vegan butter
• 3 Tbsp all-purpose flour
• 2 cups water
• 2 tsp vegetable bouillon
• ½ tsp herbs de provence
• salt & pepper
• ⅛ tsp browning sauce (optional)

Instructions

• Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).
• Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened (it's okay if it boils, just keep stirring so it doesn't burn).Taste it to see if more salt or pepper is needed.
• Filter out the herbs using a fine mesh sieve (optional). Add a little browning sauce to make it a darker brown (if you want).

Video

Notes

• The gravy may be frozen for later use. When using thawed gravy, the texture will be lumpy at first. Microwave or warm it on the stove until it’s hot, then add a bit more water and blend it to make it smooth again.
• You can use 2 cups of vegetable broth instead of vegetable bouillon and water. 

Nutrition

Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 41mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

This vegan gravy has a delicious savory flavor that tastes lovely over mashed potatoes or roasted vegetables. It’s so simple and makes dinners extra special. Make it gluten-free by using a gluten free flour.

How To Make Vegan Gravy

There’s a summary of this recipe at the bottom of the post. Here are photos of the steps for those of you who learn by seeing, as I do!

Step 1 – Melt butter

Step 2 – Whisk in flour

Step 3 – Slowly add liquid & seasonings

Step 4 – Bring to boil & cool

Step 5 – Add browning sauce (optional)

Step 6 – Serve & enjoy

PRO TIPS

Don’t rush it – As the recipe states below, add the liquid gradually to the melted butter and flour. Otherwise, it’ll just be more frustrating to incorporate it.

Make it gluten-free – You can sub the all-purpose flour with your choice of gluten-free flour.

Add flavor – you can use any flavor of vegetable bouillon or vegetable stock in this. For the seasoning, I usually use an herbs de provence blend (which is comprised of savory, marjoram, rosemary, thyme, and oregano) but you can use different dried or fresh herbs such as:

• parsley
• onion powder
• garlic powder
• dried green onion
• paprika powder
• chili powder
• etc

Strain it – Once the gravy is done, I like to filter out the herbs using a fine mesh sieve. This isn’t necessary, but I like the smoother finish that you get if you strain it real quick. It only takes a second!

Add browning sauce – I use a tiny amount of a browning sauce called kitchen bouquet to add a darker brown color to my gravy. If you don’t use it, it’ll still be delicious, but the color will be lighter. I first heard of browning sauce in an 1800s cookbook (sadly, I can’t remember which one!) where it was made by cooking brown sugar and water. Here’s a recipe to make it at home.

Pair this vegan gravy with:

• Vegan mashed potatoes
• Roasted veggies
• Vegan turkey for Thanksgiving

The post Vegan Gravy appeared first on Instant Veg.

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The Best Vegan Mashed Potatoes

A simple & classic recipe for dairy-free mashed potatoes. You won't believe how delicious they are!

Course Side Dish, Vegan Holiday Recipes

Cuisine American

Keyword dairy free mashed potatoes, vegan mashed potatoes, vegan potatoes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 141kcal

Author Shannon Hakala

Ingredients

• 2 russet potatoes
• 2 Tbsp vegan butter
• ½ cup oat milk
• ¼ tsp salt
• 1 pinch pepper

Instructions

• Peel and cut the potatoes into 1" size pieces. Place them in a saucepan and add just enough water to cover the potatoes.
• Cover the pot and bring to a boil. Let the potatoes boil about 10 minutes, checking every few minutes for doneness. Potatoes are done when a fork can be inserted easily. Do not overcook!
• Drain the water from the pot, and add the butter. Use a masher to squash the potatoes thoroughly. Add half the oat milk and the salt and pepper, mash it in. Mash in the last half of the oat milk, and the potatoes are done.

Video

Notes

• Serve potatoes with extra vegan butter, vegan gravy, chopped green onion, or whatever you like!

Nutrition

Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 210mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg

The post Mashed Potatoes appeared first on Instant Veg.

Vegan Thanksgiving Desserts

Vegan Pumpkin Pie

This vegan pumpkin pie is the easiest ever! Made with canned pumpkin and coconut cream. No one will ever guess it’s vegan!

Vegan Thanksgiving Sides – Veggies

Vegan Sides For Thanksgiving – Greens

Vegan Thanksgiving Side Dishes – Potatoes

Don’t forget to grab the recipe for my Easy Vegan Gravy!

Vegan Thanksgiving Recipes – Mains

Vegan Thanksgiving Sides – Stuffing, Rolls, & Bread

The post 30+ Yummy Recipes For Vegan Thanksgiving – Sides, Mains & Desserts appeared first on Instant Veg.

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Vegan Roast

A very easy plant-based dinner that everyone will love – it's special enough for a Sunday dinner or holiday meal, and simple enough for a regular weeknight supper.

Course Main Course, Vegan Dinner Recipes, Vegan Holiday Recipes

Cuisine American

Keyword vegan roast

Prep Time 10 minutes

Cook Time 40 minutes

Servings 6 servings

Calories 128kcal

Author Shannon Hakala

Ingredients

Vegan Roast Ingredients

• 1 cup onion
• 1 cup carrots
• 2 cups potatoes
• 2 cups sweet potatoes
• 1 13 oz can corn
• 1 cup frozen peas
• 1 16 oz package vegan meatballs
• salt & pepper

Vegan Gravy

• 2 Tbsp vegan butter
• 2 Tbsp all-purpose flour
• 2 cups water
• 2 tsp vegetable bouillon
• ½ tsp herbs de provence
• salt & pepper

Instructions

For the Vegan Roast

• Preheat oven to 450° Fahrenheit. Chop vegetables into bite-size pieces. Drain the corn.
• On a large sheet pan, spread the chopped veggies, frozen meatballs, frozen peas, and corn kernels evenly. Bake for 30-40 minutes.

For the Vegan Gravy

• Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).
• Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened. Taste it to see if more salt or pepper is needed.

Notes

• The gravy may be frozen for later use. When using thawed gravy, the texture will be lumpy at first. Microwave or warm it on the stove until it’s hot, then add a bit more water and blend it to make it smooth again.
• You can use 2 cups of vegetable broth instead of vegetable bouillon and water. 

Nutrition

Calories: 128kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 316mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10038IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg

In this post I’ll share my family’s favorite vegan dinners – vegetable roast with gravy. This vegan roast is loaded with the best vegetables to roast – potatoes, carrots, sweet potatoes, and onions – a perfect all-in-one sheet pan dinner.

What I love about this beautiful rainbow Vegetable Roast is that it’s a dinner of whole foods. Roasted root vegetables taste so wonderful on their own, and even more scrumptious with a little vegan gravy drizzled over them.

You can make this vegan roast with only vegetables, or you can do what I like to do and fresh or frozen vegan meatballs. For our family of 4 we add the whole bag to the sheet pan and let the meatballs cook with the veggies.

When I make roasted vegetables I like to lay them in a rainbow pattern on the sheet pan like so:

The vegetables roast for about 30-40 minutes. The time it’ll take to roast depends on how much veggies you’ve got on the sheet pan. For a very full pan like mine, I go for 40 mintues.

Frozen vegan meatballs should be added during the last 10 minutes. If you roast them the full 40 minutes they’ll end up a bit dry (yes, I learned this the hard way!).

While the veggies are roasting, you can make some lovely vegan gravy. Start out by melting vegan butter and some all-purpose flour in a skillet over medium-low heat.

Stir the vegan butter or margarine together with the flour until it makes a paste and let it cook for a minute or two.

You don’t want it to brown per se, but rather to get rid of the taste of the raw flour. It doesn’t take very long, maybe about 2 minutes. It’s best to use a whisk to get rid of any large clumps of flour.

Next, gradually whisk in the broth. I generally combine vegetable bouillon and water to make broth, but you can use normal broth if you have some on hand.

By the way, if you’re wondering what kind of whisk I’m using, it’s a special whisk for making sauces and gravies. The wide and flat shape of it is ideal for anytime you need to whisk a shallow amount of liquid in a wide pan. I bought mine in Finland but you can find similar ones on Amazon.

You can add some pepper and herbs to the vegan gravy if you like. I like to add herbs de Provence, but poultry seasoning works well, too.

Here’s what the vegan vegetable roast looks like when it’s all finished roasting:

We like to serve our veggie roast with lots of salad.

Roasted vegetables are a great kid-friendly vegan dinner because it gives kids lots of opportunities to eat different tasting vegetables. If there’s one particular vegetable they really don’t want to eat, they can leave it out. Here you can see one of my kids enjoying her dinner WITHOUT any of the red onions that she dislikes!

If you try out this vegetable roast recipe, please let me know in the comments below what you thought!

The post Rainbow Roast appeared first on Instant Veg.

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Vegan Turkey

This simple vegan turkey recipe is a perfect Thanksgiving main dish for beginners. It must be prepared at least 24 hours in advance.

Course Main Course, Vegan Holiday Recipes

Cuisine American

Keyword easy vegan turkey, vegan holiday roast, vegan roast turkey, vegan seitan roast, vegan thanksgiving recipes, vegan thanksgiving turkey, vegan turkey, vegan turkey recipe

Prep Time 1 hour

Cook Time 3 hours 30 minutes

Marinating Time 8 hours

Servings 10 servings

Calories 230kcal

Author Shannon Hakala

Ingredients

Dry Ingredients

• 2 cups vital wheat gluten
• 1 cup soy flour
• 1/4 cup all-purpose flour
• 4 tsp onion powder
• 2 tsp garlic powder
• 2 tsp nutritional yeast flakes
• 2 tsp salt
• 1 tsp aji no moto
• ½ tsp dried sage powder
• ½ tsp dried rosemary
• ½ tsp dried thyme

Wet Ingredients

• 1.5 cups water
• 2 Tbsp vegetable oil

Broth Ingredients

• 1 gallon water
• 2 cups onion
• 1 cup carrots
• 2 Tbsp dried parsley
• 8 cloves garlic
• ⅓ cup nutritional yeast flakes
• 2 Tbsp soy sauce
• 4 tsp salt
• 2 tsp sugar
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 1 tsp black pepper

Browning Ingredients

• 3 Tbsp vegan butter
• 1 Tbsp soy sauce
• ¼ cup water
• 1 tsp rosemary
• 1 tsp sage
• 1 tsp thyme
• ground black pepper

Instructions

• Preheat oven to 350° Fahrenheit.
• Mix dry ingredients together, then add wet ingredients and mix until stiff dough is formed.
• Knead the dough for 5 minutes or process in food processor 1-2 minutes.
• Form dough into a round loaf and wrap with parchment paper. Then wrap in 2 layers of heavy-duty tinfoil, twisting the ends off (not too tightly as it will need some room to expand).
• Place foil-wrapped vegan turkey directly on middle oven rack and bake 1 hour 30 minutes.
• Meanwhile, add all the broth ingredients to a large pot (or Instant Pot) and bring to a simmer, then turn off heat.
• After removing the vegan roast from the oven, let it cool 30 minutes and then unwrap and place in the pot. Simmer for 30 minutes in the broth.
• Allow the roast to cool until lukewarm then place in an air-tight container, cover with broth, and let chill at least 8 hours or up to 1 week to marinate. (To freeze, seal roast in freezer-safe bag without broth up to 3 months. It will need to thaw overnight before it can be reheated safely).
• To finish the roast before serving: Preheat oven to 350° Fahrenheit. Melt vegan butter in a skillet; while it's melting, combine the rest of the browning ingredients. Cook the roast in the vegan butter until the sides are lightly browned, then add the rest of the combined broth ingredients. Cook over medium heat until liquids are dissolved.

  Then, transfer the vegan turkey roast to a shallow baking dish and bake, covered, for 30 minutes.
• To serve, slice the roast as you wish and serve with vegan gravy and/or cranberry sauce. Cooked roast should be used within 5 days.

Notes

• The Aji no Moto is optional, and can be substituted with 2 Tbsp white miso paste.

Nutrition

Calories: 230kcal | Carbohydrates: 13g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Sodium: 314mg | Potassium: 371mg | Fiber: 2g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg

Made from wheat-gluten and seasoned with traditional poultry herbs, this vegan turkey roast is mindful of tradition as well as the times we live in.

What Is A Seitan Roast?

The bulk of this vegan turkey recipe is made from vital wheat gluten, which is a flour made from gluten, then main protein in whole wheat flour. Wheat gluten that has been added to liquid and cooked is called seitan. A seitan roast can be flavored with herbs, spices, and broth to give it the taste of various types of roast meat.

How To Make Vegan Turkey For Thanksgiving

Cooking up a tasty vegan turkey for Thanksgiving was a lot easier than I thought it would be. Certainly it was much easier than cooking an actual turkey!

To make this vegan thanksgiving turkey, you’ll want to start at least 1 day before you plan to serve it. This recipe requires a little extra time because you need to give the turkey time to absorb the savory broth, which will give it more flavor and greatly improve its texture.

Vegan Turkey Recipe – Preparation Photos

The post Vegan Turkey appeared first on Instant Veg.

Did you know you can make soda at home, without having to buy an expensive soda-making machine or co2 cartridges? You can! And it’s pretty easy.

This drink is called “sima” and it’s like a natural soda made from water, sugar, and a small amount of yeast. Finns make it for Vappu (May Day), which is the fourth-largest celebration in Finland (after Christmas, Midsummer, and New Years’ Eve).

Since I’ve been married to a Finnish guy for over ten years, I’ve had plenty of practice making sima. It’s actually pretty easy to make, but you will need a few supplies.

Here’s what you need to make sima:

• A large pot
• Bottles with tight-fitting lids (I find that round-shaped plastic soda bottles work the best)
• A funnel
• Optional: 1 gallon jars with airlocks (not necessary, but will make for fizzier sima)

Make sure that the bottles you use are very clean. I usually scrub mine out with a bottle brush and run them through the dishwasher.

The process of making sima is pretty simple. Heat water, add sugar, lemon juice and lemon peels, and let it cool. Then add yeast and let it sit for a day or two.

While sima is not consumed as an alcoholic drink, it does contain a small amount of naturally-produced alcohol. Increasing the amount of time it sits (ferments) at room temperature will increase the alcohol content. To keep things PG, I typically let them ferment in the capped bottles for less than 8 hours.

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Sima – Finnish May Day Mead

This very easy mead recipe is a delicious, mild-tasting soft drink that's traditionally made for May Day (Vappu) in Finland.

Course Drinks

Cuisine Finnish

Prep Time 2 days

Cook Time 0 minutes

Servings 16 gallons

Calories 224kcal

Author Shannon Hakala

Ingredients

• 2 gallons water
• 2 cups brown sugar
• 2 cups sugar
• 4 lemons
• 1/4 cup lemon peels
• 1 1/2 Tbsp active dry yeast

Instructions

• In a large pot, add 2 gallons of water and heat until near boiling. Remove from heat and add the sugars, the juice from the 4 lemons, and lemon peels. Allow liquid to cool 1-2 hours.
• After the liquid has cooled to slightly warmer than room temperature, stir in the yeast until dissolved.
• Cover the pot with a lid and let it sit at room temperature for 24 hours. Or, for fizzier sima, pour the liquid into two 1-gallon glass jars fitted with airlock lids instead of leaving it in the pot.
• After 24 hours, stir the liquid. Using a funnel, divide the liquid into clean plastic bottles and screw the caps on tightly. I used plastic bottles that hold up to 17oz.
• Let the bottles sit at room temperature until they feel hard when you try to press the sides, about 1-8 hours depending on the air temperature in your home. Then move them into the fridge to chill. They should be consumed within 1 week.

Notes

• Use an apple peeler to remove the lemon peels. Carefully try to peel only the yellow part of the peel, the “zest.” The white inner part of the lemon peel will make the sima more bitter.
• Sima is a traditional soda-like soft drink which contains a very low amount of alcohol. 

Nutrition

Calories: 224kcal | Carbohydrates: 58g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 83mg | Fiber: 1g | Sugar: 56g | Vitamin A: 6IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 1mg

The post Sima – Finnish May Day Mead appeared first on Instant Veg.

In all the years that I’ve been married, I always make pies for dessert on Thanksgiving. They’re so easy right? Because you can make them the day before and keep them in the fridge.

So I needed to come up with a vegan pie crust recipe that I can use this year now that we’re not eating any more butter. Luckily, it wasn’t too hard to create a coconut oil pie crust that tastes just as lovely!

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Vegan Pie Crust – Coconut Oil

A vegan pie crust made from coconut oil. It works for sweet or savory pies.

Course Dessert, Vegan Desserts

Cuisine American

Keyword vegan pie crust

Prep Time 10 minutes

Cook Time 0 minutes

Servings 2 crusts

Calories 214kcal

Author Shannon Hakala

Ingredients

• 3 1/4 cup flour
• 1 tsp salt
• 1 Tbsp sugar (omit for savory pie)
• 1 cup coconut oil
• 7-8 Tbsp very cold water

Instructions

• In a food processor, combine all ingredients and process until a smooth dough is formed. If making by hand, use a strong spoon or two butter knives to mix the crust.
• Split dough in half to make 2 crusts. Roll each crust into a circle on a floured surface. If the dough is too crumbly, you can add a small amount of water to it so that it sticks together better.

Notes

• If only using one crust, you can keep the other half of the dough in a ball and keep it in a tightly sealed container in the fridge for up to 1 week.

Nutrition

Calories: 214kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Sodium: 292mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Calcium: 8mg | Iron: 2mg

The post Vegan Pie Crust (Coconut Oil) appeared first on Instant Veg.

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Vegan Apple Pie

This is the best vegan apple pie ever and it's very easy to make. It has a single bottom crust, loads of apples, cinnamon, and a delicious crumb topping.

Course Dessert, Vegan Desserts

Cuisine American

Keyword easy vegan apple pie, vegan apple pie, vegan apple pie best, vegan pie crust

Prep Time 10 minutes

Cook Time 1 hour

Cool Down 2 hours

Servings 8 slices

Calories 328kcal

Author Shannon Hakala

Ingredients

• 1 vegan pie crust

For The Apple Pie Filling:

• 6 cups apples peeled and sliced
• 3/4 cup sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 3 Tbsp water

For The Crumb Topping

• 1/2 cup vegan butter
• 1/2 cup brown sugar
• 1 cup flour

Instructions

• Preheat oven to 375° Fahrenheit.
• Stir apples into sugar, flour, and cinnamon mixture.
• Pour into pie shell and sprinkle with water.
• For the crumb topping, mix the crumb topping ingredients together in a bowl with a fork until a crumbly mixture is formed. Pour it over the pie.
• Bake at 375° Fahrenheit for 60-70 minutes. Check it after 60 minutes and if it doesn't look golden brown enough on the edges, you can leave it in the oven for another 10 minutes.
• Let the pie cool down completely on the counter, then cover it and chill in the fridge for at least 1 hour so that it will set. Then slice, serve, and enjoy!

Nutrition

Calories: 328kcal | Carbohydrates: 60g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 97mg | Potassium: 135mg | Fiber: 3g | Sugar: 42g | Vitamin A: 590IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

This vegan apple pie is always a hit. Adapted from a traditional American apple pie recipe, it’s loaded with apples and is topped off with a delicious cinnamon-y streusel. If you’re looking for the best vegan apple pie recipe, this is the one you want!

Did I mention that this apple pie is literally easy as pie to make? All you need to do is make the vegan pie crust and dump in your filling, followed by the crumb topping. The oven does the rest!

How To Make A Vegan Apple Pie

First start by peeling and slicing your apples. If you have a fancy peeler-slicer-coring machine, now is the perfect opportunity for you to use that!

But if you’re like me and just have a normal peeler and knife, that’ll work just fine too.

Slice the apples so they’re about 1/8th of an inch thick. You can dice them, too, but it’s better to make slices since the slices hold together better. This time, I wanted to use up some diced apples I had frozen, so I went ahead and diced my apples:

In a large mixing bowl, add the rest of the pie filling ingredients and mix well. They are all dry ingredients, so you don’t need to mix for too long, just long enough to make sure they’re evenly incorporated.

Next, pour the dry ingredients over the apples and stir the apples to coat them with the dry mix.

Dump the apple mixture into the prepared pie shell and sprinkle it with a little bit of water, only about 1 tsp will be fine.

To make the crumb topping, combine the flour, sugar, vegan butter, and cinnamon until a dry crumbly mixture is formed. Clumps should not be lager than a blueberry.

Pour the crumb topping mixture over the apples in the pie. If it seems quite tall, don’t worry because the apples will cook down and settle into the pie shell as they bake.

Bake the pie uncovered in a 300 degree oven for 60-70 minutes. You should put a cookie sheet in the bottom rack of the oven to catch any of the liquids that overflow from the pie so they don’t burn up on the bottom of your oven!

Once the pie is done, take it out and let it cool on the counter for about an hour. I recommend chilling the pie before slicing if it’s important to you that the slices stay intact. Chilling the pie will set it.

If you’re not worried about slices falling apart a bit, then you can serve it warm! It goes perfectly with my vegan vanilla ice cream.

If you’ve never had this kind of American style apple pie, I hope you enjoy it as much as we do. I normally make apple pie as a dessert for holidays such as Thanksgiving, Christmas, Independence Day, Easter, or any other special occasion when I have extra apples to use up.

Vegan Apple Pie – Share Yours!

I’d love to see your vegan apple pie! Upload it to Instagram and tag me @InstantVeg.

The post Apple Pie appeared first on Instant Veg.

When it comes to Irish foods, different things come to mind for different people. For example, here in America, traditional Irish fare such as boxty, Irish stew, and colcannon are rarely found outside of Irish-themed restaurants and bars.

In this list, I’ve included a mix of Irish classics as well as Ireland-inspired foods such as our American contribution to St. Patrick’s day food, the Shamrock Shake!

Check out more vegan holiday foods!

Vegan Easter Foods

The post 30+ Vegan St. Patrick’s Day Food Ideas appeared first on Instant Veg.