I hope everyone is gearing up for a great Thanksgiving holiday tomorrow which is a day that has the potential to be a great time or a real drag for vegans. I’ve given some tips in the past that might help make things go a little smoother for you if you have a particularly carnivorous family. It also never hurts to pack along some of these pumpkin pie bars to win everyone over!
Here are some other vegan Thanksgiving ideas to get you started. Have a wonderful and safe holiday!
- ½ cup pumpkin
- ½ cup raw, unsalted almond butter
- ⅓ cup maple syrup
- ½ cup vegan chocolate chips
- 2 flax “eggs” (1 tablespoon ground flaxseed and 3 tablespoons water for each “egg”)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt (less if you happen to be using roasted almond butter)
Preheat oven to 350 degrees. Oil a deep-dish glass pie plate with coconut oil. Set aside.
Put all ingredients except for the chocolate chips in a bowl. Stir well. Once all of those ingredients are incorporated, stir in chocolate chips.
Pour batter into your oiled pie plate. Bake 25 minutes or until the the edges are golden and the center is firm. Let cool completely before cutting into bars. These store well in the fridge, as the cold helps them set up a bit more.