We know this Thanksgiving won’t be the same, neither should our creativity with our meals!
Recipes contributed and tested by Laura Ball.
Vegan Chorizo & Pumpkin Chili
Loaded with pumpkin spice & everything nice (literally), and topped with velvety vegan sour cream, red onions, seasoned pumpkin seeds, and fresh herbs- Vegan Chorizo & Pumpkin Chili will blow that basic Chili right outta the water.
Chef’s Tip: Sub regular salt for Black Lava Salt to add an egg flavor or Applewood smoked salt if you want to compliment the Adobo Chili!
Vegan Pumpkin Ricotta Stuffed Shells
Chef’s Tip: You can also use Kite Hill Ricotta if you do not want to make tofu ricotta from scratch. Another tip- add mixed mushrooms to your garlic sauce and use an immersion blender to puree sauce! Voilà!
Vegan Pumpkin Cheesecake
These would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, ramekins for 3-4 small cheesecakes, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd. Top with coconut whipped cream and brown sugar pecans (link below to recipe) for a finishing touch.
Chef’s Tip: To make this recipe even more easy, buy a pre-made vegan graham cracker crust!