Each fall, more and more things get "pumpkinized." If you love pumpkin and pumpkin-spice-everything, you'll love this collection of healthy vegetarian and vegan pumpkin recipes. The dishes fit breakfast, lunch, dinner, or snack, and fanatics will want to make them year-round. Choose from this variety of popular healthy vegetarian and vegan pumpkin recipes to spruce up your Halloween or Thanksgiving, or to offer something festive during your next brunch or celebratory dinner.
These healthy pumpkin recipes will add color, flavor, and nutrition to your fall table. Each one of these pumpkin recipes is vegetarian, and most, though not all, are vegan as well.
01 of 10
Using leftover or canned pumpkin and applesauce instead of oil, this fat-free vegan pumpkin bread recipe has plenty of flavor. It is perfumed with fall spices and has a lot of moisture without the added fat and calories of oils or margarine.
Ready in 1 hour after 10 minutes or preparation, it can be used as a breakfast loaf alongside your favorite vegan cream cheese or nut butter. Use it to create a vegan pumpkin bread stuffing. Or cut back on the sugar by 1 cup and increase the salt by 1 tablespoon, adding 1/2 cup of pepitas or sunflower seeds, to make a mildly sweet and savory bread that you can use in vegan sandwiches with hummus or vegan pesto and vegan cheese.
02 of 10
If you're super-short on time and need something pumpkin fast, this recipe is the answer. Pick up some canned pumpkin, a box of cake mix, and chocolate chips, mix and bake. That's all you need for these truly magical cookies to come to life. The 3-ingredient pumpkin cookies are ready in 15 minutes and are great Halloween treats that you can pack in colorful wrappers to give out to kids instead of sugary, processed candy bars.
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Savory and aromatic, this sauce is naturally lower in fat than other pumpkin pasta sauce recipes and is perfect for an unusual, and truly delicious, main dish.
Make a base of onions, garlic, pumpkin, olive oil, spices, and non-dairy milk for a creamy sauce that you can use on pasta, as a lasagna sauce, or as the foundation of pumpkin risotto. Add chopped cashews for texture, or chop fresh herbs on top to add color and flavor.
04 of 10
This soup can be very filling, so you might consider serving it as a healthy and light main dish with some fresh bread and a salad. Add sauteed tofu and a bit of fresh crumbled sage for some extra protein, flavor, and texture.
Ready in 15 minutes. Simply sautee an onion in vegan margarine and add pureed pumpkin, veggie broth, non-dairy milk, and spices. This quick dish is great for a weeknight meal and can be made ahead of time in bigger batches to keep in the freezer in individual portions.Continue to 5 of 10 below.
05 of 10
A vegan twist on classic Italian risotto, our pumpkin risotto is flavored with ginger, nutmeg, and basil. Ready in 35 minutes, this easy dish uses pumpkin to add a sweet and unique flavor, as well as a creamy texture without the need for extra fat or dairy.
Offer it as a main dish for a holiday dinner party, or make it as a weeknight meal for your family. Grate cashews on top instead of cheese, and serve with a colorful salad and warm bread.
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This three-cheese pumpkin lasagna recipe is made with ricotta, mozzarella, and Parmesan cheeses layered with sauteed mushrooms and onions in a pumpkin-and-sage cream sauce.
Use oven-ready lasagna noodles for quick assemblage and substitute dairy cheese for vegan cheese to make it a vegan lasagna. This filling dish is ready in 1 hour in the oven after 10 minutes of prep. Serve with a salad and warm bread with garlic butter.
07 of 10
Healthy and high in fiber, these muffins are the perfect light breakfast for the morning after an indulgent Thanksgiving feast. Adding a crumbly sunflower seed topping means there's a bit of protein and good fat in these muffins, too – perfect for vegetarians. If you'd like to try an egg-free and dairy-free version, try our vegan pumpkin oatmeal muffin or use an egg-replacer in this recipe.
Prep and bake in 20 minutes.
08 of 10
These moist, gingered pumpkin scones will fill the kitchen with a wonderful aroma. They are a yummy breakfast offering with some vegan butter or cream cheese and a side of fresh fruit. Since they're lower in fat than traditional scones, they're a little more crumbly but equally scrumptious.
Serve with fruit preserves for an afternoon tea, or as an after school snack. Prep and serve in 30 minutes.Continue to 9 of 10 below.
09 of 10
Made from just a few simple ingredients, this pudding is an unusual way to serve up an elegant quick dish. Cook and serve in individual cups and chill for at least 1.5 hours. Top with seeds, nuts, vegan whipped cream, or fruit preserves for a healthy treat, ideal for Thanksgiving or Christmas.
10 of 10
Vegan Pumpkin "Cheesecake"
For our vegan take on the classic cheesecake, we use silken tofu and vegan cream cheese. Buy pre-made vegan pie crust to cut the cooking time, and make the filling with pureed pumpkin, spices, sugar, and flour.
Ready in 1 hour, this beautiful dessert can be topped with vegan whipped cream or whipped cream of coconut. Dust with cinnamon for a festive presentation.