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So, I could make chocolate twinkies this way. And decorate them however I want. With no beef fat in the stuff, or other weird ingredients.

So, I could make chocolate twinkies this way. And decorate them however I want. With no beef fat in the stuff, or other weird ingredients.

This Pumpkin Risotto with Goat Cheese & Dried Cranberries is a perfect fall comfort food - Rich, creamy and perfect for an elegant weeknight meal. Or try serving this to your vegetarian guests at Thanksgiving! | platingsandpairings.com

Pumpkin Risotto with Goat Cheese & Dried Cranberries

This Pumpkin Risotto with Goat Cheese & Dried Cranberries is a perfect fall comfort food - Rich, creamy and perfect for an elegant weeknight meal. Or try serving this to your vegetarian guests at Thanksgiving! | platingsandpairings.com

Triple Layer Chocolate Mousse Cake. Glutenfree Vegan Recipe. No Bake, No Palm oil - Vegan Richa

Triple Layer Chocolate Mousse Cake Vegan Gluten free Recipe. No Bake, No Palm oil

Triple Layer Chocolate Mousse Cake. Glutenfree Vegan Recipe. No Bake, No Palm oil - Vegan Richa

Homemade mochi! Lots of filling ideas. I'm so excited to make these! I'll have to make them at someone else's house - the recipe uses a microwave.

Homemade mochi! Lots of filling ideas. I'm so excited to make these! I'll have to make them at someone else's house - the recipe uses a microwave.

Recipe: Raspberry White Wine Glazed Donuts

Raspberry White Wine Glazed Doughnuts [Vegan]

Skip the Doughnut Shop and Try These Homemade, Vegan Versions

Skip the Doughnut Shop and Try These 10 Incredible, Homemade Vegan Versions

Bryanna Clark Grogan's vegan pumpkin pie. Bake in deep pie crust at 350 for an hour.  Pie Filling  • 2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for • several hours hanging in a cloth bag) • 1 c. non-dairy milk (preferably a rich soymilk) • 3/4 c. brown sugar or Sucanat • 1/4 c. cornstarch • 1 T. molasses or blackstrap molasses • 1 tsp. ground cinnamon • 1 tsp. vanilla • 1/2 tsp. EACH ground ginger, nutmeg and salt • 1/4 tsp. ground allspice or cloves

Vegan Pumpkin Pie

Bryanna Clark Grogan's vegan pumpkin pie. Bake in deep pie crust at 350 for an hour. Pie Filling • 2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for • several hours hanging in a cloth bag) • 1 c. non-dairy milk (preferably a rich soymilk) • 3/4 c. brown sugar or Sucanat • 1/4 c. cornstarch • 1 T. molasses or blackstrap molasses • 1 tsp. ground cinnamon • 1 tsp. vanilla • 1/2 tsp. EACH ground ginger, nutmeg and salt • 1/4 tsp. ground allspice or cloves

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