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MAIN DISHES
Savory Vegan Shepherd's Pie
Simple Vegan “Turkey” Log
Very Vegan Seitan-Tofurkey with Crispy Skin
Leek & Mushroom Couscous Stuffed Squash
Dijon Mushroom Wellington
Vegan Stuffed Tofurkey

SIDES
Rich Tawny Port Stuffing
Comforting Corn Muffins
Super-Creamy Vegan Mashed Potatoes
Easy & Satisfying Vegan Gravy
Mama’s Best Vegan Gravy
Classic Thanksgiving Stuffing
Italiano Tempeh Stuffing
Green Bean & Mushroom Casserole
Fast & Easy Zucchini Potato Casserole
Gorgeous Garden Squash Bake
Creamy Green Bean & Cashew Casserole
Classic Vegan Mac and Cheese
Spicy Butternut Squash & Quinoa Bake
Maple Glazed Delicata Squash Roast
Unbelievable Umami Root Veggies
Spiced Roasted Veggie Quinoa Salad
Perfect Pumpkin Focaccia Bread

DESSERTS
Maple Glazed Pumpkin Cookies
Awesome American Apple Pie
Maca Cacao Truffles
Pumpkin Pie Squares
Pumpkin Spice Muffins
Possibly Perfect Vegan Pumpkin Pie
Oat & Almond Bars With Pumpkin Frosting
Autumn Pumpkin Tart
Vegan Whipped Cream

Page 3
MAIN DISHES

Page 4
Savory Vegan Shepherd's Pie

Prep Time: 45 minutes

Serves: 4

INGREDIENTS

🥕 1/2 TBSP salt

🥕 1/2 TBSP pepper
🥕 2 TSP dry rosemary
🥕 1 TBSP dry thyme
🥕 3 TBSP corn flour
🥕 14 oz canned or cooked chickpeas
🥕 14 oz canned or cooked lentils
🥕 2 TBSP soy sauce
🥕 3 TBSP tomato sauce (ketchup)
🥕 3 TBSP vegan oil
🥕 1.5 cups vegan vegetable broth
🥕 1.5 cups water
🥕 4-7 oz vegan milk
🥕 1 large carrot
🥕 2 medium red onions
🥕 5 cloves of garlic
🥕 6 oz peas (frozen, canned or fresh)
🥕 1.5 pounds potatoes (Maris piper preferred)
🥕 3-4 oz vegan cheese

Page 5
EQUIPMENT

● A medium saucepan
● A medium to large frying or saute pan
● A square or round baking dish
● Vegetable peeler
● Potato masher

INSTRUCTIONS

1. Preheat the oven to 400 °F

2. Put on 1.5 cups of water to boil (add some salt, if desired).
3. Clean all the vegetables.
4. Peel the carrot, onions and garlic. You can peel the potatoes if you wish, or leave
the skin on if well cleaned and blemish free. If using fresh peas, remove them
from their pods.
5. Chop up the onion into small pieces and set aside in a bowl.
6. Grate the carrot and add to the chopped onion.
7. Mince the garlic and add to the onion and carrot.
8. Heat a large saucepan or saute pan to low-medium. Add in your oil, and lightly
saute the garlic, carrots and onion, until softened.
9. While these veggies cook, cut your potatoes into small, bite-sized pieces.
10. Drain the lentils and chickpeas into a sieve, and rinse them. Set aside.
11. When the onion, carrot and garlic are softened, add in the soy sauce, tomato
sauce, rosemary, and thyme. Fry these together for another minute, to sizzling.
12. When ready, turn off and set aside.
13. Add the potatoes to the boiling water and cook until soft (about 10 mins). Drain
well, return to the same saucepan and set aside.
14. To your saute pan veggie mixture, add in the lentils, chickpeas, peas, vegetable
broth and sprinkle over the cornflour. Stir well, then heat this mixture over
medium to high heat, stirring occasionally as it thickens.
15. Keep cooking and thickening the sauce, coating the veggie mix well.
16. When the sauce is like a gravy (not super runny), turn off the heat and set the
pan aside.
17. To your cooked potatoes, add in half the vegan milk, vegan cheese, and your salt
and pepper.
18. Mash the potato mixture well, adding the remaining milk and cheese, slowly as
you go. You can add more salt and pepper, to taste. (A touch of garlic powder
can be nice, too!)
19. To Assemble:
a. Pour the veggie mixture into your baking dish, and spread it evenly,
compacting it down as you go.

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 b. Spread the potato mixture over top of the veggies. You’ll aim for an even
layer of about ½-1 inch thick.
c. Once the potato topping is spread out, use a fork to create even lines and
fill in the holes. (This will give it some texture and help crisp up the top.)
20. Bake in the center of the oven for 25-30 minutes. There should be at least a
touch of bubbling of the sauce.
21. For a nice browned top, you can grill the dish under the broiler for a couple of
minutes. Some people like to add more vegan cheese to the top for the final
minute, too.
22. Once happy with the brown and cook, take out of the oven and allow it to rest for
at least 5 minutes.
23. Use a knife to cut and a spatula or large cooking spoon to serve. The longer it
rests, the more set it will be. :-).

Tips:
1. If you're using frozen peas, you should probably cook them with the carrot and
onion, from the start. This will allow enough time for them to cook through during
the whole cooking process.
2. For mashing your potatoes, you can of course use a hand mixer or food
processor if you wish.
3. Consider a topping garnish of roasted or raw pumpkin seeds, or similar, for extra
flavor and protein.

Page 7
Simple Vegan “Turkey” Log

Prep Time: 1.5 hours

Serves: 4

INGREDIENTS

🥕
🥕
1 TSP onion powder

🥕
1/2 TSP garlic powder

🥕
1/4 TSP ground black pepper

🥕
3 TBSP nutritional yeast

🥕
1/2 TSP seasoning herbs*

🥕
1 and 1/2 cups wheat gluten

🥕
15 oz can of chickpeas, rinsed and drained

🥕
3/4 cup water

🥕
2 TBSP sesame oil

🥕
2 TBSP soy sauce

🥕
3 ½ cups of vegan “chicken” stock

🥕
1 TSP onion powder
1 1/2 cups wheat gluten

*Seasoning: Create a mix using your favorite herbs. Try a few sprinkles of thyme and rosemary.
Sage would be good, in moderation. It’s a strong flavor, but will help it taste like traditional turkey
dinner.

EQUIPMENT

● Food processor
● Large glass mixing bowl – glass prevents the gluten from sticking too easily, but
any large mixing bowl you have in your cupboard will work
● Spatula
● Medium pot
● Steamer insert**
**Or counter-top a steamer

Page 8
INSTRUCTIONS

1. In a food processor bowl, add canned and drained chickpeas, nutritional yeast,
Seasoning herbs, garlic powder, onion powder, black pepper, water soy sauce
and 1 TBSP of vegan stock.
2. Process the ingredients at medium speed until smooth. Scrap down ideas to
ensure everything is well blended. Take the mixture out in a large glass mixing
bowl.
3. Add wheat gluten to the chickpea mixture and mix well using your hands until
everything is well incorporated. The mixture should feel firm.
4. Take the mixture out of the bowl and place it on a clean workstation. Knead the
mixture at least 12 to 15 times until it firms up.
5. Shape the dough into a log. Adjust the size of the log to fit the size of the pot.
6. Place a steamer rack at the bottom of a medium-sized pot.
7. Place the prepared vegan turkey log on the steamer rack. Pour the remaining
vegan stock into the bottom of the pot. Cover the pot with a lid and place it over
medium heat.
8. Once the vegan stock starts to boil, reduce the heat to low and let it simmer for
about an hour, total.
a. Important: Take the lid off after 30 minutes to see if the stock has dried
out. Add more stock as needed.
9. When the vegan turkey loaf is cooked, carefully remove it from the pot and place
it on the cutting board to rest for 15 minutes.
10. Slice and serve with your favorite sides.

TIPS:

● Glass bowls are best so the gluten doesn’t stick.

● Knead the mixture at least 12 to 15 times to fully combine the gluten.
● The recipe steams this vegan turkey log on the stovetop but you can also use an
oven steamer at 350°F for an hour.
● The stock shouldn't touch the vegan turkey log when steaming.

Page 9
Very Vegan Seitan-Tofurkey with Crispy Skin
Prep Time: 2 hours (plus overnight chilling)
Servings: 4

INGREDIENTS

🥕
Seitan-Tofurkey:

🥕
1/2 TSP dried thyme leaves

🥕
1/4 TSP ground sage

🥕
3 TBSP nutritional yeast

🥕
2 TSP onion powder

🥕
1 TSP garlic powder

🥕
½ TSP salt

🥕
1 ½ cups vital wheat gluten

🥕
14oz firm tofu, drained and lightly pressed

🥕
2 TBSP water

🥕
1 TBSP white miso paste
2 TSP vegetable broth powder / 1 cube

🥕
Crispy “Skin”:

🥕
2 sheets rice paper

🥕
1/2 TSP dried thyme leaves

🥕
1/4 TSP dried rosemary

🥕
1/4 TSP black pepper

🥕
4 cloves crushed garlic

🥕
1/4 cup vegan butter melted
1 1/2 TSP tamari

EQUIPMENT

● Food processor
● Large bowl
● Aluminum foil
● Parchment paper
● Large pot
● Steamer basket
● Baking tray
● Small bowl
● Food thermometer\
● Basting brush

Page 10
 INSTRUCTIONS

1. Add vital wheat gluten, tofu, water, nutritional yeast, onion powder, miso paste,
garlic powder, vegetable broth powder (or cube), thyme, salt and sage to your
food processing bowl.
2. Process until all the ingredients are well combined and make a ball.
3. Put your seitan-tofurkey ball onto a piece of parchment paper. Put them both on
top of a piece of foil.
4. Shape your ball into an oval or log shape (whatever fits your steamer best).
5. Wrap the parchment paper gently around the log, and secure the foil around this
combination. Set aside.
6. Fill your pot with water about 1.5 inches below the bottom of your steamer basket
or insert. Cover and set to boil with the insert still inside.
7. When the water is boiling and steam is rising, add your foil-covered tofurkey to
the basket and steam over medium heat for 1 hour. It’s done when the food
thermometer shows the center is at 160°F.
8. Remove from the steamer and allow to cool. Store in the refrigerator overnight.
9. Prepare for Baking:
a. Preheat oven to 400°F.
b. Lightly grease a baking tray with olive oil.
c. Add garlic, melted butter, salt, soy sauce, thyme and black pepper to a
small bowl, and mix well.
d. Remove the foil and parchment from your setan-tofurkey. Place on the
baking tray.
e. Rub about half of your garlic butter mix over the chilled log.
f. Starting with one piece, use your fingers to gently rub water on both sides
of rice paper. Let it rest on a piece of parchment paper for about a minute,
until it softens.
g. Carefully place it over the roast. If you need another piece repeat the
above soaking steps for the 2nd piece of rice paper.
h. Cover the rice paper with the rest of your garlic butter mix
10. Bake in the center of the oven for 15 to 25 minutes, or until the “skin” turns
golden brown.
11. Remove from the oven and cool for 10 minutes.
12. Slice and serve.

(See next page for tips)

Page 11
Tips:
1. For a stuffed seitan-tofurkey, before adding the skin and baking your log, you can try to
gently cut it in half and scoop out half of the middle. Make sure to keep 1-2 inches
minimum of your log. You can then fill the two sides with a precooked stuffing. If you try
this, you’ll want to bake it in a loaf pan or similar, in order to hold it together after you add
your skin. Alternatively, you can forgo the skin and wrap your stuffed log in cheesecloth
and tie with cooking string, then bake.
2. You can crumble and fry up the scooped out bits as ‘sausage’ in a casserole or
another stuffing recipe.

Page 12
Leek & Mushroom Couscous Stuffed Squash
Prep Time: 1 hour
Servings: 6

INGREDIENTS

🥕 1/4 TSP salt

🥕 1/4 TSP pepper
🥕 1/4 TSP dried thyme
🥕 1/4 cup toasted pecans, chopped
🥕 1 TBSP olive oil
🥕 1 TBSP soy sauce
🥕 2 TSP maple syrup
🥕 1/4 TSP vinegar
🥕 2 cloves garlic, minced
🥕 1 cup leeks, thinly sliced
🥕 1/4 cup carrot, chopped
🥕 1 cup sliced mushrooms
🥕 1/2 cup canned chickpeas, drained
🥕 2 cups couscous cooked in vegetable broth
🥕 2 small acorn squash
🥕 1 slice maple tempeh bacon, chopped
🥕 Optional: Herbed bread crumbs
🥕 Optional: finishing salt and cracked pepper
EQUIPMENT

● Medium Pot
● Baking sheet
● Small bowl
● Foil or parchment paper
● Basting brush

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Line baking sheet with foil or parchment.
3. In a small bowl, mix together the maple syrup, soy sauce and vinegar. Set aside.
4. Cut the squash in half and remove the seeds.
5. Rub the inside of your squash with olive oil. Season well with salt and pepper, to
taste.
6. Bake skin side down (open side facing up) for 40 minutes.

Page 13
 7. Remove from oven and brush a bit of your maple and soy sauce to the top and
inside of your cooked squash. Reserve the rest of the sauce and return the
squash to the over to bake for 10 more minutes.
8. Prepare your filling:
a. Heat 1 TBSP of olive oil in a medium pot over medium to high heat.
b. Chop your tempeh bacon and fry for about a minute. Add in the leeks,
carrots and mushrooms and cook until soft.
c. Add in 1/4 salt, the minced garlic, pecans, chickpeas, thyme, cooked
couscous, remaining maple soy sauce and pepper to taste.
d. Set aside until the squash is fully cooked.
9. Remove your cooked squash from the oven. Allow to cool slightly until you can
scoop and hollow out about half of the flesh from the inside of each piece. Add
the scooped out squash to your couscous mix. Gently blend it together.
10. Divide your couscous mix in two, and fill the hollowed out squash halves.
11. Return to oven for 10 more minutes.

Tips:
1. Before returning to the oven for the last 10 minutes, dust the tops with
breadcrumbs, finishing salt and cracked pepper.
2. You can also garnish with crispy onions or vegan cheese.

Page 14
Dijon Mushroom Wellington
Prep Time: 1 hour
Servings: 4

INGREDIENTS

🥕 salt and pepper to taste

🥕 4 sprigs of thyme leaves picked
🥕 3 large onions
🥕 4 large portobello mushroom caps
🥕 10 ½ oz baby spinach
🥕 1 TBSP dijon mustard
🥕 3 TBSP olive oil
🥕 4 TBSP Vegan egg wash
🥕 1 pack vegan puff pastry
EQUIPMENT

● Large frying pan

● Baking tray
● Parchment paper
● Small bowl
● Paper towel

INSTRUCTIONS

1. Preheat oven to 390°F.

2. Line baking tray with parchment paper.
3. Prep your veggies:
a. Peel and chop onion.
b. Clean and trim off stocks from mushrooms.
c. Wash and pat dry spinach
4. Heat ½ TBSP olive oil in your frying pan over medium-low heat.
5. Add onion, sprinkle with salt and saute on low heat until they turn light golden
brown. Set onions aside in a bowl.
6. On low, wilt the spinach. Remove from pan to cool.
7. Add the remaining olive oil and heat on medium-high.
8. Add the mushroom caps and cook top side down for 5 minutes. Turn them over
and cook on the other side when golden.
9. Let the cooked mushroom caps rest on paper towel, top side up to drain and
cool.
10. Optional: put the spinach, onions and mushrooms on the fridge to chill.
11. Put a sheet of your puff pastry onto your lined baking sheet.
Page 15
12. Use a spoon or spatula to spread half of your cooked onions over the center of
the pastry sheet. Make sure you leave wide borders so you can wrap it later.
13. Put half the spinach on top of the onions, within the same borders. Sprinkle with
thyme.
14. Coat the mushroom caps with mustard. Sprinkle with thyme salt and pepper to
taste.
15. Place on top of the spinach.
16. Cover the caps with the remaining onions and spinach.
17. Wrap the pastry sheet carefully around your mushroom “wellington” center to
create the log shape. Pinch together the seams neatly. (Use 2 sheets if needed,
but pinch seams well. One is best.)
18. Brush the entire wellington log with egg wash. Chill in the fridge for 30 minutes or
the freezer for 10. (On the baking sheet or moved to a plate)
19. Brush with egg wash again and chill again.
20. Bake your wellington log seam side down for 35 minutes, or until it’s golden and
puffed.
21. Serve immediately.

Page 16
Vegan Stuffed Tofurkey
Prep Time: 5 hours (including chilling)
Serves: 8

INGREDIENTS

🥕 ½ TSP Salt
🥕 Ground pepper to taste
🥕 1 TBSP vegetable broth powder
🥕 2 TBSP poultry seasoning
🥕 2 TBSP fresh sage, chopped
🥕 1 TBSP fresh thyme, minced
🥕 1 TBSP fresh rosemary, minced
🥕 14 oz firm or extra-firm tofu
🥕 1/4 cup balsamic vinegar
🥕 1/3 cup vegan red wine
🥕 2 TSP Dijon mustard
🥕 2 TSP soy sauce
🥕 2 cups cooked stuffing
EQUIPMENT

● Large mixing bowl

● Colander
● 2 pieces cheesecloth
● Baking sheet
● Tray or baking sheet to capture liquids
● Small bowl
● Food processor or blender
● Basting or pastry brush

INSTRUCTIONS

1. Prepare your tofurkey:

a. In a blender or food processor, blend the tofu until creamy and smooth.
b. Pour into a large mixing bowl and mix together with the rosemary, thyme,
salt, sage, poultry seasoning and broth powder. Combine well.
c. Line the colander with one piece of cheesecloth. Place colander onto a
tray or baking sheet, to avoid unnecessary mess.
d. Pour your tofu mixture onto the cheese cloth. Gently cover with the
second cloth.

Page 17
 e. Gently press the tofu, first with your hand. You can add weight with
something like a pot or bowl to continue the pressing. The tray or sheet
underneath will capture any liquids.
f. Chill in the fridge for up to 3 hours.
2. Preheat oven to 350°F.
3. Lightly oil a baking sheet or line with parchment paper.
4. Once chilled and still in the colander, scoop a well out of the center of your half
moon tofurkey. Be sure to leave at least 2 inches of tofu shell. Set the scooped
tofu aside.
5. Fill ¾ of your tofurkey well with pre-cooked stuffing.
6. Close the well by gently pressing the remaining tofu over top.
7. Cover your lined baking sheet over the top of your colander so that when you flip
it over, the tofurkey is on top of the parchment.
8. Flip your colander and baking sheet upside down.
9. Gently remove the cheese cloth and colander.
10. Whisk together the mustard, vinegar, soy sauce and red wine in a bowl.
11. Brush over the top of your tofurkey, evenly.
12. Bake for 90 minutes, basting after every 10-12 minutes.
13. Remove from the oven and serve.

Tips:
1. You can prepare the uncooked tofurkey the day or night before.
2. Add a pinch of cumin to your tofu mix before chilling for a nice flavor addition.
3. You can use a thin towel instead of cheesecloth.
4. Add a crispy ‘skin’ using the rice paper trick in the recipe above.

Page 18
SIDES

Page 19
Rich Tawny Port Stuffing
Prep Time: 1.5 hrs
Serves: 6

INGREDIENTS

🥕 2 to 3 TBSP dried sage

🥕 2 TSP thyme
🥕 1 TBSP oregano
🥕 ½ TSP salt
🥕 ½ TSP freshly ground black pepper
🥕 1 TSP garlic powder
🥕 5 slices rye bread (cubed)
🥕 5 Slices pumpernickel bread (cubed)
🥕 5 slices whole wheat bread (cubed)
🥕 7 oz almonds, slivered
🥕 1 Granny Smith apple, diced
🥕 1 red apple, diced
🥕 1 large onion, diced
🥕 3 cups chopped celery
🥕 2 cups slivered carrots
🥕 32-oz sliced mushrooms
🥕 4 to 6 cups low sodium vegetable broth
🥕 1 cup dried cranberries
🥕 ½ to 1 cup tawny port
🥕 6 cups vegetable broth
EQUIPMENT

● Baking sheet
● Parchment paper
● Large pan
● Large bowl
● Large casserole dish
● Aluminum foil

Page 20
INSTRUCTIONS

1. Preheat to 350°F.
2. Line your baking sheet with parchment paper or a silicon mat.
3. Spread all your bread pieces onto the baking sheet and bake for 15 minutes.
4. Remove and set aside.
5. Put your large saucepan on high heat. Add ½ cup of vegetable broth, the celery,
onion, carrots and mushrooms and cook until tender.
6. Remove from heat and set aside.
7. In a large bowl, add the toasted bread pieces, apples, cooked vegetables,
almonds, cranberries, thyme, sage, oregano, salt, pepper, garlic powder. Mix
well.
8. Pour over the port, as evenly as you can. Mix well.
9. Add as much remaining broth as you need to get the consistency you like. For a
soggy, softer stuffing, you’ll use more. For a crunchier stuffing, less.
10. Transfer the stuffing mix to your casserole dish. Cover with foil (shiny side out)
and bake for 45 minutes.
11. Remove the foil cover, and cook another 10 minutes.
12. Remove from oven.
13. Serve when ready.

Page 21
Comforting Corn Muffins
Prep Time: 45 mins
Serves: 4

INGREDIENTS

🥕 1 TSP. Sea salt

🥕 2 TSP. Baking powder
🥕 1/2 TSP. Baking soda
🥕 1-3/4 cups yellow cornmeal
🥕 3/4 cup whole wheat flour
🥕 2 TBSP. Egg replacer
🥕 1-1/4 cups plant milk, rice milk, or nut milk
🥕 1-1/2 TBSP corn oil
🥕 1/4 cup maple syrup
EQUIPMENT

● Muffin cups or pan

● 1 large bowl
● 1 medium bowl

INSTRUCTIONS

1. Preheat oven to 375°F.

2. Lightly grease the muffin pan or cups with oil
3. Add the cornmeal, flour, baking powder, baking soda, egg replacer and salt to a
large bowl. Mix well.
4. Pour the wet mixture into the cornmeal mix. Blend until just moistened.
5. Divide the batter between the muffin cups or tins and bake for 20 minutes, until a
sharp knife or toothpick comes out clean from the center.
6. Remove from oven, allow to cool until warm.
7. Serve with vegan butter or gravy.

Page 22
Super-Creamy Vegan Mashed Potatoes
Preparation Time: 1 hour
Serves: 6-8

INGREDIENTS

🥕 Salt and pepper to taste

🥕 10 medium potatoes, peeled
🥕 Optional: 1/2 Cup plant milk (coconut, soy or rice)
🥕 Optional: vegan butter
🥕 Optional: vegan cheese
EQUIPMENT

● Large pot
● 2 Large mixing bowls
● Hand mixer or potato masher
● Colander
●

INSTRUCTIONS

1. Bring a large pot of salted water to boil.

2. Cut the potatoes in half.
3. Add potatoes to the boiling water and reduce heat to low. Cover and cook until
the potatoes are soft, but not mushy.
4. Keeping the liquid, drain the potatoes and transfer them to a large bowl. Set the
cooking liquid aside.
5. Beat the potatoes and plant milk using an electric mixer. If too thick, add a few
tablespoons of the potato water. Continue smooth and creamy.
6. Season with salt and pepper if desired.

Tips:
1. Adding vegan butter and/or cheese will add flavor and creaminess.
2. Try adding your favorite herbs for extra flavor. Consider thyme, rosemary, or
garlic powder.

Page 23
Easy & Satisfying Vegan Gravy

Prep Time: 10 minutes

Servings: 8

INGREDIENTS

🥕 3 TBSP of nutritional yeast

🥕 1 TSP of onion powder
🥕 Optional: ¼ TSP Black pepper
🥕 ¼ cup of flour ( all-purpose works great)
🥕 ½ TSP of mustard
🥕 1 pinch of chopped herbs (see “turkey” recipes) / dried herbs like thyme or sage
🥕 2 cups of vegetable stock
🥕 1 TBSP of soy sauce
EQUIPMENT

● Large pot

INSTRUCTIONS

1. Add the vegetable stock, nutritional yeast, onion powder, soy sauce, mustard, flour,
herbs and pepper if you’re including it. Bring to a boil over medium heat.
2. Reduce heat to low, simmer, stirring frequently until the gravy thickens.
3. When you reach the desired consistency, remove from heat and serve.

Tips:
1. For more gravy, you can simply double or triple the recipe.
2. Best served fresh, but it’ll reheat nicely if prepared in advance.

Page 24
Mama’s Best Vegan Gravy
Prep Time:
Servings: 4

INGREDIENTS

🥕 ½ TSP Sea salt

🥕 ½ TBSP Ground black pepper
🥕 1 TBSP Crushed garlic
🥕 4 TBSP Gluten-free flour
🥕 1 medium onion, chopped
🥕 ¼ cup Vegan butter
🥕 2 TBSP Gluten-free dark soy sauce
🥕 1 cup soy milk
🥕 2 cups vegetable broth
EQUIPMENT

● Medium saucepan
● Wisk

INSTRUCTIONS

1. Add vegan butter in a saucepan over low heat. When the butter melts, add
chopped onions and garlic.
2. Cook until garlic and onions get tender and the butter becomes transparent.
3. Add half of the soy milk and flour, and mix well until the mixture becomes a
paste. (Like a roux)
4. Gradually add the remaining half of the soy milk and whisk continuously. The
mixture should not have any lumps.
5. Add the rest of the gluten-free flour, the vegetable broth and gluten-free dark soy
sauce, and whisk well for another minute.
6. Increase temperature to medium and cook for 3 to 4 minutes, stirring
continuously until it becomes thick.
7. Sprinkle it with black pepper and salt to taste and serve.

Tips:
1. You can use coconut milk or dairy free milk instead of soy.
2. You can use light soy sauce instead of dark but dark will give you more flavor and
more of a traditional gravy flavor.
3. If reheating, you might need to add some water to create a better consistency.
4. If you like the taste, consider a sprinkle of nutritional yeast for added depth.

Page 25
Classic Thanksgiving Stuffing

Prep Time: 1.5 hrs

Serves: 4

INGREDIENTS

🥕 ½ TSP Sea salt

🥕 ½ TSP Ground black pepper
🥕 1 loaf crusty bread
🥕 1 large onion
🥕 4 celery stalks
🥕 6 cloves garlic
🥕 3 sprigs thyme
🥕 2 sprigs sage
🥕 1 sprig rosemary
🥕 3 TBSP olive oil
🥕 2 cups Vegetable broth or water
EQUIPMENT

● Baking sheet
● Baking dish
● Large skillet
● Large pan
● Parchment paper

Page 26
INSTRUCTIONS

Bread Cubes:

1. Preheat the oven to 200ºF.

2. Cut your bread into 12 one-inch cubes.
3. Arrange them on the baking sheet and bake them for 20 minutes.
4. Remove and set aside. (See tips)

Stuffing:

1. Raise your oven temp to 350°F and lightly grease your baking pan with olive oil.
2. Chop up the onion and celery into small pieces, mince the garlic and roughly
chop the rosemary and sage.
3. Put the skillet on medium heat and add 1 TBSP of olive oil. When the oil is
sizzling, add your chopped onion and cook until soft and translucent.
4. Add the garlic and celery and cook until the celery becomes transparent, stirring
frequently. The garlic will probably brown.
5. Add the vegetable broth, salt and pepper to the veggies in the skillet and let
simmer for about a minute, scraping any cooked bits off the bottom and sides
(flavor!)
6. Add your bread cubes and remaining herbs to the skillet and cook for 2-3
minutes. Add more broth if you prefer a softer stuffing.
7. Transfer the stuffing mixture to your greased baking pan.
8. Cover with parchment paper (or foil) and bake for 40 minutes.
9. Remove the parchment and bake for another 35 minutes or until the stuffing color
becomes golden brown and the top becomes crispy.
10. Garnish with some herbs or crispy onion and serve.

Tips:
1. If you want your stuffing extra crunchy, you can prepare the bread cubes the day
before and leave them out to harden overnight. Simply cover with a tea towel.
2. Alternatively, if you are merely pre-prepping to get ahead of things, you can cook
the cubes the day before and pop them in a ziploc until you’re ready to use them.

Page 27
Italiano Tempeh Stuffing

Prep Time: 1 ¼ hour

Serves: 4-6

INGREDIENTS

🥕
Tempeh Sausage:

🥕 1 TBSP Fennel seed

🥕
🥕
1 TBSP Dried basil
1 TBSP Dried oregano

🥕
🥕
1 ½ TSP Smoked paprika
½ TSP Crushed red pepper flakes

🥕
🥕
1 TSP Dried sage
3 Cloves garlic

🥕
🥕
2 Cups tempeh
½ TSP Pure maple syrup

🥕
🥕
3 TBSP Olive oil
¼ Cup soy sauce
¼ Cup water

Sourdough Breading:

🥕
🥕 2 TBSP fresh sage

🥕
🥕
2 TBSP fresh thyme leaves (1 TBSP Dried thyme)
½ TSP ground pepper

🥕
🥕
¼ TSP salt
¼ cup fresh parsley, chopped

🥕
🥕
½ cup vegan butter
1 large onion

🥕
🥕
2 carrots
4 celery stalks

🥕
🥕
¼ cup red or white wine vinegar
¼ cup of water

🥕 22 cups broth vegetable

loaves sourdough bread

EQUIPMENT

1. Large skillet
2. Baking sheet
3. Large saucepan
4. Large baking dish
5. Parchment paper
6. Spatula

Page 28
INSTRUCTIONS

Prep:
1. Dice bread into small cubes on the cutting board, cut the vegetables, and
crumble the tempeh.
2. Preheat your oven to 300°F.

Tempeh “Sausage”:
1. Set your skillet over medium heat, add the water and tempeh. Cook until all the
water evaporates.
2. Add the fennel seed, basil, oregano, paprika, red pepper flakes, sage and garlic,
and saute for 1 minute.
3. Add the soy sauce, maple syrup, and olive oil, and cook for 5 to 8 minutes stirring
regularly, or until the tempeh becomes crispy and brown.
4. Remove from heat and set aside.

Sourdough Italiano Stuffing:

1. Grease the baking sheet with vegan butter.

2. Arrange the bread cubes on the baking sheet in a single layer.
3. Bake for 25 to 30 minutes, until dark brown.
4. Remove them from the oven.
5. Raise the oven temperature to 350°F.
6. Add vegan butter to a large saucepan and melt over medium-low heat.
7. Add carrot, chopped onion, and celery, saute for 15 minutes or until veggies
become soft but not browned.
8. Add your water and white vinegar to a small bowl and mix well. Pour the mix into
your saucepan and mix, scraping the pan with a spatula, loosening any bits of
veggie stuck to the bottom.
9. Bring the mixture to a gentle boil and continue simmering for 3 to 4 minutes or
until the liquid evaporates.
10. Keeping on medium-low heat, add the parsley, sage, and thyme to your
saucepan. Also add tempeh sausage, bread cubes, vegetable mixture, and 2
cups of veggie broth. Blend gently until well combined.
11. Add pepper and salt, to taste.
12. Gradually add the remaining broth so that the bread is at a texture you like -
some like it soft, others crunchier.
13. Cook for another 10 minutes or so, while the flavors blend.
14. Pour your entire mixture into your baking dish. Cover with parchment paper or
foil.
15. Cook at 350°F for 35-40 minutes. Remove the covering and raise the oven temp
to 425°F. Bake for another 20 minutes or until browned on top.
16. Remove from the oven and serve.

Page 29
Green Bean & Mushroom Casserole
Prep Time: 1-1.5 hrs
Serves: 4

INGREDIENTS

🥕 4 large sprig fresh thyme

🥕 ½ TSP Salt
🥕 ¼ TSP ground black pepper
🥕 2 TBSP all-purpose flour
🥕 6 TBSP nutritional yeast
🥕 2 cups fresh green beans
🥕 6 oz cremini (brown) mushrooms
🥕 1 large onion
🥕 3 cloves garlic
🥕 3 Slices gluten-free bread (approx 1.5 oz)
🥕 3 TBSP vegan butter
🥕 ¾ cup vegetable or mushroom broth
🥕 ½ cup unsweetened non-dairy milk
EQUIPMENT

1. Medium saucepan
2. Bowl
3. Medium sized skillet
4. Oven-proof casserole dish
5. Food processor
6. Colander (sieve)
7. Whisk

INSTRUCTIONS

1. Fill your saucepan ¾ full with water and set to boil.

2. While you’re waiting, wash and trim your beans. Cut into halves.
3. Peel the onion and cut it into slices about a ¼ inch thick.
4. Boil the beans for 2-6 minutes over medium heat. (See tips)
5. When tender, drain the beans into a colander and rinse them in cold water or add
them to a bowl of ice water. Set aside to drain.
6. Add 1 TBSP of vegan butter in a medium skillet over medium-low heat. Once
melted, add the onion and stir to cook for 10 minutes or until the onion becomes
golden brown. Remove from heat and set aside.
7. Tear your bread into smaller chunks and add to the food processor bowl.

Page 30
 8. Add to the bowl 1 TBSP of vegan butter, 2 TBSP of the nutritional yeast and 1
garlic clove.
9. Process on and off, until the crumbs are finely ground.
10. Add the bread mixture and the cooled onions to a bowl and set aside.
11. Add 1 TBSP vegan butter to your skillet over medium-low heat.
12. When the butter is melted, add half of the salt and pepper, the sliced mushrooms,
and the sprigs of thyme. Ssauté for 7-10 minutes, or until the mushrooms are
golden brown.
13. Add the garlic to the pan and cook for 1 minute.
14. Reduce the heat to low, remove the thyme, add the all-purpose flour and stir.
Continue cooking and stirring for 1 minute.
15. Slowly add about ½ cup of vegetable broth, stirring with your whisk all the while
to avoid lumps.
16. When the flour is blended fully (no lumps) add another ¼ cup of vegetable broth
to the mixture and continue to stir as it begins to thicken.
17. Add the unsweetened milk and the rest of your nutritional yeast, salt and pepper.
Continue stirring until the mixture becomes thick.
18. When your mix is a nice gravy thickness, remove from the heat and add any
other seasoning, to taste.

Assembly:
1. Preheat oven to 400°F.
2. Add the green beans to the mushroom sauce. Stir gently and coat the beans
evenly.
3. Transfer the mushroom and green bean mix to an oven-proof casserole dish.
Spread it out evenly.
4. Sprinkle the break crumb mixture over the top and bake for 25 minutes or until
breadcrumbs become golden and the sauce is bubbling on the edges.
5. When ready, remove from the oven and serve.

Tips:
1. The cooking time of green beans is important. Don’t over boil or they will be
soggy.
2. You can use olive oil instead of vegan butter.
3. Choose cornstarch instead of all-purpose flour for a more crumbly topping.
4. If you want a more interesting texture on top, don’t process the bread so finely.
It's best to bake this casserole just before serving. It will be more fresh and the
leftovers will last longer in the fridge.

Page 31
Fast & Easy Zucchini Potato Casserole
Prep Time: 1 hour
Serves: 4

INGREDIENTS

🥕 ¾ Cup nutritional yeast

🥕 Salt
🥕 Black pepper
🥕 Red chili flakes (optional)
🥕 Pinch paprika (optional
🥕 ½ cup gluten-free bread crumbs
🥕 3 medium zucchini
🥕 3 Potatoes
🥕 ¾ cup green and red bell pepper
🥕 1 ½ TSP Garlic
🥕 ¾ cup red onion
🥕 ¼ cup olive oil
EQUIPMENT

● Large mixing bowl

● Medium casserole dish

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Dice the zucchini, potato, bell peppers and onion.
3. Add the cut vegetables to a large bowl and season with the pepper and salt. Mix
or toss to coat evenly.
4. Add your mix to the casserole dish.
5. Bake for 30 minutes, then remove from the oven and stir the mixture well. The
vegetable juices form a light sauce.
6. Bake for another 30 minutes, or when the potatoes are nice and tender.
7. Take the dish out of the oven and serve.

Tips:
1. If the top is browning too much, cover with foil.
2. Consider topping with vegan cheese, or even the breadcrumbs in the green bean
recipe.
3. You can also make and add the mushroom sauce from the green bean recipe.
4. For extra fun, put the green beans and this recipe together and bake in a large
baking dish. It’s ready when it’s bubbling and browned.

Page 32
Gorgeous Garden Squash Bake
Prep Time: 45 minutes
Serves: 4

INGREDIENTS

🥕 1 TBSP Italian seasoning

🥕 2 TBSP sea salt
🥕 ½ TBSP black pepper
🥕 2 TBSP basil
🥕 ½ cup gluten-free bread crumbs
🥕 3-4 Zucchini
🥕 3-4 Yellow squash
🥕 3-4 Medium tomatoes
🥕 2-3 TBSP olive oil or vegetable broth
EQUIPMENT

● Baking dish
● Parchment paper

INSTRUCTIONS

1. Preheat to 400°F.
2. Grease your baking dish.
3. Rinse vegetables and pat dry. Slice into rounds about ⅓ inch thick.
4. Arrange your vegetables in alternating layers, in the greased baking dish.
5. Season with pepper, salt and Italian seasoning and drizzle olive oil or broth over
the veggie mix.

Page 33
 6. Sprinkle breadcrumbs on top, evenly.
7. Cover with parchment paper or foil, and bake 20 minutes.
8. Remove the covering and bake for another 10 minutes, or until the top is golden
brown and the juices are bubbling at the sides.
9. Remove from the oven, garnish with chopped basil and serve.

Tips:
1. On busy days, store all the ingredients in a tightly covered container and store
them in the refrigerator. Add 5 to 10 minutes to the baking time to account for the
chilling.
2. If you’re in a rush, you can skip the layering, and add all the veggies in with your
seasoning and mix in a true casserole style.
3. For extra taste and texture, you can blend your breadcrumbs with extra herbs
and either coconut oil cubes or vegan butter. It’ll add a nice fatty, “buttery” aspect.

Page 34
Creamy Green Bean & Cashew Casserole
Prep Time: 45 mins
Serves: 4

INGREDIENTS

🥕 3 Sprigs of fresh thyme

🥕 1 TBSP Sea salt
🥕 ½ TBSP Black pepper (optional)
🥕 2 cans green beans
🥕 1 cup chopped onion
🥕 8 oz Crimini mushrooms
🥕 1 cup Raw cashews
🥕 3-4 TBSP vegan cheese
🥕 2 TBSP vegan butter
🥕 2 TBSP olive oil (extra virgin)
🥕 ½ cup crispy onions
EQUIPMENT

● Large pot
● Casserole dish
● Parchment paper
● Blender

INSTRUCTIONS

1. Preheat oven to 350°F

2. Grease your baking dish.
3. Rinse vegetables under fresh water and pat dry using a paper towel. Dice the
onion and mushrooms and set aside.
Page 35
4. Add broth, salt, cashews and pepper to the blender and blend until silky smooth.
Set aside.
5. Put your pot on high heat. Add the butter and oil.
6. Melt the butter, then add the mushrooms, onions and beans. Sauté for 2 to 3
minutes, stirring regularly.
7. Add thyme, cover with a lid and reduce heat to medium. Cook for 2 - 3 minutes,
or until vegetables become soft.
8. Once vegetables are soft, reduce heat to low, pour in the cashew mixture and
continue cooking for another two minutes.
9. Remove from heat and transfer the mixture to the greased casserole dish.
10. Sprinkle the top with crispy onions and vegan cheese.
11. Cover the dish with parchment paper and bake for 20 minutes.
12. Remove the parchment paper and bake for another 2 to 3 minutes, or until the
onions are browned.
13. Remove from oven and serve.

Page 36
Classic Vegan Mac and Cheese
Prep Time: 30 mins
Servings: 3

INGREDIENTS

🥕 1 TSP fine sea salt

🥕 1/2 TSP chili powder
🥕 Ground black pepper
🥕 1/4 cup nutritional yeast
🥕 1 TSP turmeric (for that classic ‘cheese’ color)
🥕 15 oz Macaroni (regular or gluten free)
🥕 1 1/2 cups pre-soaked raw, unroasted cashews
🥕 1/2 TSP dijon mustard
🥕 1/2 clove of crushed garlic
🥕 1/2 teaspoon dijon mustard
🥕 3 TSP fresh lemon juice
🥕 3/4 cup water
EQUIPMENT

● Large pot
● Colander / Strainer
● Blender

INSTRUCTIONS

1. Boil water in your pot and cook your pasta according to the package instructions.
2. Add all the remaining ingredients to a blender and blend until smooth and
consistent. You can adjust the consistency by adding more water.
3. Once the pasta is done, shut off the burners, drain the pasta well and then return
it to your pot.
4. Pour the cheezy sauce all over the pasta. Mix it gently using a spatula, until all
the pasta is well coated. The heat from your pop should help heat it up. If
needed, put on low heat and stir as the sauce flavors deepen.

Tips
1. If you keep a few tablespoons of your pasta water, you can use it to thicken the
cheesy sauce as you heat it in the final step.
2. Consider adding pre-cooked chopped vegetables for extra nutrients and variety.
3. Hot sauce or pepper flakes can add a nice zing of heat.
4. A dribble of coconut or cashew milk to your cheesy sauce could add some nice
flavor.

Page 37
Spicy Butternut Squash & Quinoa Bake
Prep Time: 45 minutes
Servings: 6

INGREDIENTS

🥕 Salt
🥕 Pepper
🥕 1 TBSP cumin
🥕 2 cups of water
🥕 2 TBSP olive oil
🥕 6 cups butternut squash cubes
🥕 1 cup uncooked quinoa
🥕 2 cups cooked corn
🥕 15 oz cooked black beans
🥕 Lime juice (1 small lime or 1 TBSP)
🥕 1 cup vegan cheese
🥕 1 tomato, chopped
🥕 1 avocado, sliced
🥕 Vegan salsa or hot sauce (optional)
EQUIPMENT

● Baking dish
● Large pot
● Casserole dish

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Lightly grease the casserole dish with olive oil.
3. Roast the butternut squash in the greased baking dish for 15 minutes.
4. As the squash is cooking, prepare the quinoa according to the packet.
5. When ready, put all the veggies, black beans and quinoa into the casserole dish,
with the squash.
6. Season the mixture with the cumin, pepper and salt to taste. Drizzle over your
lime juice and mix well.
7. Use a spatula to flatten out the mix so it’s in an even layer.
8. Add a layer of vegan cheese on top and bake for 10 to 15 minutes, or until the
cheese bubbles.
9. Remove from oven and garnish with avocado slices, and serve with salsa.

Page 38
Maple Glazed Delicata Squash Roast
Prep Time: 40 mins
Serves: 4

INGREDIENTS

🥕
Garnish:

🥕
⅓ cup toasted, crushed hazelnuts

🥕
¼ cup fresh Italian parsley, chopped
4 Shallots, finely chopped

🥕
Glaze:

🥕
¼ TSP salt

🥕
½ TSP Aleppo chili flakes

🥕
1 TSP Cumin seeds

🥕
1/3 Cup Apple cider vinegar
3 TBSP maple syrup

🥕
Bake:

🥕
2 delicata squash

🥕
1 TSP salt

🥕
½ TSP pepper

🥕
2 TBSP olive oil
3 TBSP maple syrup

EQUIPMENT

● Medium bowl
● Baking sheet
● Parchment paper
● Small saucepan
● Serving dish

INSTRUCTIONS

1. Preheat oven to 425°F.

2. Line your baking sheet with parchment paper.
3. Cut your clean, dried squash open. Remove the seeds. Cut into half inch circles.
4. Add squash, maple syrup, olive oil, shallots, salt, and pepper to a medium bowl,
and toss gently. Ensure the squash is evenly coated.
5. Arrange on your baking sheet and bake for 20 minutes, or until the squash turns
golden brown.
6. Make your glaze while the squash cooks:
Page 39
 a. Add the maple syrup and vinegar to your saucepan and cook over
medium heat for two minutes, stirring regularly.
b. Add cumin seeds and chili flakes and cook for another 5 minutes, or until
the liquid thickens. Be sure to stir consistently.
c. Remove from heat and set aside.
7. When the squash is done, remove it from the oven and transfer it to your chosen
serving dish.
8. Sprinkle top with hazelnut and shallots.
9. Drizzle your maple glaze over the top, garnish with parsley and serve.

Page 40
Unbelievable Umami Root Veggies
Prep Time: 1 hour
Servings: 8

INGREDIENTS

🥕
Garnish:

🥕
¼ TBSP sesame seeds
1 TBSP chopped scallions

Glaze:

🥕 2 TBSP miso paste

🥕 2 TBSP rice vinegar
🥕 1 TBSP Maple syrup
🥕 1 TBSP Tahini
🥕 2 TBSP water
🥕 1 clove garlic, minced
🥕
Veggie Bake:

🥕
½ TBSP pepper

🥕
½ TBSP salt

🥕
1 head of garlic

🥕
1 large red onion

🥕
3 cups sweet potatoes

🥕
3 cups potatoes
3 cups carrots

EQUIPMENT

● Large pot w/steamer insert

● Roasting pan
● Parchment paper
● Medium bowl

INSTRUCTIONS

1. Preheat the oven to 400°F.

2. Line your roasting pan with parchment paper.
3. Peel the and cube the root vegetables
4. Peel and cut the onion into wedges.
5. Peel the garlic gloves.

Page 41
6. Add 1 cup of water to your pot, insert the steamer insert or basket and heat on
medium.
7. Add the sweet potatoes, potatoes and carrots into the steamer basket, no lid.
8. When the steam is rising, cover the pot and steam for 10 minutes, or when the
vegetables are tender.
9. Add your steamed veggies, the garlic cloves and onions to your roaster. Season
with salt and pepper (and any other spices or herbs you like).
10. Bake for 30 minutes, or until vegetables are golden brown.
11. Make your glaze while the veggies cook:
a. Add the rice vinegar, miso paste, tahini, maple syrup, and minced garlic to
a bowl.
b. Whisk well or blend with a hand blender until uniform and runny.
12. Pour your glaze over the roasted veggies and toss gently but well.
13. Garnish with sesame seeds and scallions on top and serve.

Page 42
Spiced Roasted Veggie Quinoa Salad
Prep Time: 40 mins
Servings: 4

INGREDIENTS

🥕
Garnish:

🥕
¼ cup pomegranate seeds
¼ cup parsley leaves

Salad:

🥕 1 TSP cinnamon
🥕 1 TBSP cumin
🥕 ½ TSP cayenne pepper
🥕 ½ TSP black pepper
🥕 ½ TSP sea salt
🥕 ¼ TSP cardamom
🥕 2 cups butternut squash
🥕 1 large apple (tart)
🥕 3 cloves garlic
🥕 4 small red onions
🥕 2 TBSP olive oil
🥕 1 cup dried quinoa (or 2 cups cooked)
Vinaigrette:

🥕 ¼ TSP sea salt

🥕 ¼ TSP pepper
🥕 2-3 TBSP tarragon vinegar
🥕 ¼ cup olive oil
🥕 Head of roasted garlic
EQUIPMENT

● Casserole dish
● Large Pot
● Small bowl

Page 43
INSTRUCTIONS

1. Preheat oven to 350°F.

2. Prepare quinoa according to the package. Set aside.
3. Cut squash into 1-inch cubes. Add to casserole dish, set aside.
4. Cut up the onions, apple and 3 cloves of garlic into small pieces. Sprinkle over
your squash.
5. Drizzle the veggies with olive oil, and toss the mix. Coat evenly.
6. Sprinkle the mix with the cumin, cinnamon, 1⁄2 TSP black pepper, cardamom,
cayenne pepper and ½ TSP of salt. Mix well.
7. Roast for 30 minutes, or until all the vegetables are fully cooked.
8. Prepare your Vinaigrette:
a. Mash the roasted garlic with a fork in a small bowl.
b. Add ¼ cup of olive oil, vinegar, and ¼ tsp. salt and ¼ tsp. pepper the
mashed garlic and mix well.
c.
9. When the veggies are ready, remove from oven and set aside.
10. Serve the veggies on top of a serving of quinoa. Dress them with your vinaigrette
and garnish as desired.

Tip:
You can gently mix the dressing, veggies and quinoa together in a large bowl, so you
can easily serve at a family-style meal or potluck.

Page 44
Perfect Pumpkin Focaccia Bread
Prep Time: 2-3 hours (with rise time)
Serves: 4-6

INGREDIENTS

🥕 1 ¼ TSP fine-ground sea salt

🥕 2 TBSP chopped fresh rosemary
🥕 1 ¼ TSP active dry yeast
🥕 4 cups white spelt flour (+extra for flouring your board)
🥕 1 small, sliced red onion
🥕 2 TSP pure maple syrup
🥕 3 TBSP extra virgin olive oil
🥕 1 ½ cups unsweetened pumpkin pureé (canned or handmade):
🥕 ¾ cup warm water (110 F approx)
EQUIPMENT

● Three (3) mixing bowls

● Large cooking board or clear surface to knead
● Clean kitchen towel
● Parchment paper
● Baking sheet

INSTRUCTIONS

1. Mix well in a bowl; add yeast, warm water, and maple syrup. Then leave to
rest for 5 minutes or until foam appears on the surface.
2. In the meantime, dust the cooking board with flour and prepare two bowls
while greasing one with olive oil.
3. Add flour and make a well in the center in an ungreased bowl. Then add sea
salt, pumpkin puree, and 1 TBSP of olive oil and yeast. Mix all the ingredients
thoroughly until well combined.
4. Once all the ingredients are well combined, transfer to the dusted cooking
board and knead for 2 to 3 minutes or until the dough becomes springy and
smooth. Add more flour according to the requirement.
5. Once the dough is ready, roll it into a ball shape and transfer it to the greased
bowl, cover it with a kitchen towel, place it in a dry place and leave to rise until
double the volume. In the meantime, prepare a baking sheet by lining it with
parchment paper.
6. Once ready, punch down the dough and transfer it to the flour-dusted surface.
Knead again for 15 to 20 seconds and place on the prepared baking sheet.
Page 45
7. Transform the dough into a 6" to 12" rectangle, and using a pointer poke many
holes in the dough.
8. Apply a thin layer of olive oil on top of the dough using the brush and spread
rosemary, salt and sliced red onion all over the surface.
9. Loosely cover the dough using parchment paper and leave it to rice for
another 45 minutes. In the meanwhile, prepare the oven and preheat it to
350°F.
10. Once ready, transfer the baking sheet to the preheated oven and bake for 25
to 35 minutes or until it becomes crispy and the bottom color changes to a
golden brown.

Page 46
DESSERTS

Page 47
Maple Glazed Pumpkin Cookies

Prep Time: 1 hour

Serves: 20-24 cookies

INGREDIENTS

🥕
Cookies:

🥕
½ Cup White sugar

🥕
¼ Cup Brown sugar

🥕
1 ½ Cups Gluten-free flour

🥕
1 TBSP Cinnamon

🥕
⅓ TBSP Nutmeg

🥕
¼ TBSP Salt

🥕
½ TBSP Baking powder

🥕 ½ Cup Vegan butter

½ TBSP Baking soda

🥕 ⅓ Cup Pumpkin pureé (canned or handmade)

🥕 1 TBSP Vanilla Extract
🥕
Topping:

🥕
1 Cup Powdered sugar

🥕
2 TBSP Maple syrup

🥕
1 TBSP Vanilla extract
2 TBSP Soy milk

Page 48
EQUIPMENT
● Large mixing bowl
● Baking tray
● Parchment paper
● Small mixing bowl

INSTRUCTIONS
1. In a mixer bowl, add white sugar, brown sugar and vegan butter, mix for 30
seconds, then add 1 tbsp of vanilla extract and pumpkin puree while mixing
continuously.
2. Transfer the mixture to the bowl and add nutmeg, cinnamon, salt, baking soda,
gluten-free flour, and baking powder; mix well using your hands until thoroughly
combined.
3. Prepare the oven and preheat to 350°F. Also, prepare a baking tray by lining it
with parchment paper. Once the tray is ready, scoop the cookie dough (around
20 cookies) and arrange it on the prepared baking tray, flatting them using a fork.
4. Place the cookie tray in the preheated oven and bake for 15 minutes.
5. Once ready, remove from the oven and allow to cool.
6. Meanwhile, prepare maple glaze by adding maple syrup, soy milk, and 1 tbsp. of
vanilla extract and powdered sugar in a small mixing bowl; mix well.
7. Once the cookies are cool, drizzle or spread the maple glaze on them and serve.

Page 49
Awesome American Apple Pie

Prep Time: 3 hrs

Serves: 8

INGREDIENTS

Pie Crust:

🥕 ¾ TBSP Salt
🥕 1 ½ TSP Organic raw cane sugar
🥕 2 ½ cups All-purpose flour
🥕 1 cup Solid coconut oil
🥕 6-8 TBSP Ice cold water (70-60°F)
🥕 1 TBSP Melted coconut oil
Filling:

🥕 1 TSP Ground cinnamon

🥕 ¼ TSP Nutmeg
🥕 ¼ cup Organic raw cane sugar
🥕 ¼ cup Light brown sugar
🥕 ¼ TSP Salt
🥕 3 TBSP Unbleached all-purpose flour
🥕 2 TBSP of fresh squeezed lemon juice (about 1 lemon)
🥕 4 Medium-sized apples

Page 50
Optional Topping:

🥕 3 TBSP Turbinado sugar

🥕 Unsweetened almond milk
EQUIPMENT

● Medium mixing bowl

● Large mixing bowl
● Pie plate/dish
● Parchment paper
● Rolling pin
● Plastic film (Saran Wrap)
● Tabletop for rolling
● Pastry or basting brush

INSTRUCTIONS

Prep:
1. Dice the solid coconut oil into small pieces and store it in the refrigerator for
future use.
2. Squeeze your lemon juice, removing any pits. Set aside.
3. Peel and core the apples then cut them into thin slices.

Filling:
1. To the mixing bowl, add your apples, cane sugar and brown sugar. Toss the
mixture gently to get an even coating. Let them sit for 5-10 minutes. (There will
be liquid pooled at the bottom of your bowl.)
2. Add the flour, cinnamon nutmeg, salt and lemon juice to the bowl, mix well and
set aside.

Crust & Pie Assembly:

1. Preheat the oven to 400°F.
2. Spread a thin layer of coconut oil onto the pie plate.
3. Add the cane sugar, all-purpose flour, and salt in a large mixing bowl, and stir
well until smooth.
4. Gradually add coconut oil pieces to the mixture and stir until it becomes a
sand-like consistency.
5. Add a little ice water and stir to moisten the dough. Add more water until the
mixture is moist enough to form a ball.

Page 51
 6. Put your ball of dough onto a plate (slightly oiled will help with sticking), cover it
lightly with some plastic wrap and put it in the refrigerator until it sets (30 mins or
so).
7. Once set, take the dough out of the refrigerator and let it sit for 10 more minutes.
8. Divide your dough into two (2) pieces.
a. Piece A:
i. Dust your working surface and rolling pin with flour.
ii. Roll the dough out into a circle, moving from the middle to the
edges.
iii. Gently pick it up off the work surface, dust the surface with a bit
more flour, rotate the circle of dough and continue to roll out until it’s
about 1 inch bigger than the top of your pie plate (upside down) and
1/8th of an inch (2-4 mm).
iv. Dust your rolling pin again.
v. Gently pick up your rolled dough and lay it over the dusted rolling
pin. You can roll it over the top of your greased pie plate, centering
it.
vi. Lightly press the crust into the bottom and sides of the pan until the
whole pan is covered and the crust extends about ¼ inch.
vii. Add your apples to the pie plate. You can pour and gently spread
them evenly, or layer them out more individually.
b. Piece B:
i. Roll the dough out as did with the first piece. Then, cut it into ½” to
1” strips.
ii. Place half the strips across the top of your pie, joining to the edges
of the bottom by tucking and pressing them.
iii. Do the same with the rest of the strips, but across the first ones, in
a woven (tic tac toe) pattern. Remember to crimp them to the
edges of your base so that they stick together nicely.
c. Brush a thin layer of unsweetened almond milk over the top of the pie
crust. Sprinkle over some turbinado sugar.
d. Bake in the center of the oven for 50 to 70 minutes or until it turns golden
brown and the apples are lightly bubbling.
e. Remove from the oven and allow to cool and thicken.

Tips:

● Use firm apples of varying sweetness (ex. Tart and sweet) to get a more
interesting flavor.
● You can pre-bake the crust for about 10 minutes, if you want to make sure it’s
fully cooked and less soggy.
● Put the pie into the freezer for about an hour before baking, so the filling is less
runny.

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● If you need to prepare this in advance, store the uncooked pie and then bake. It
will be fresher and last longer.

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Maca Cacao Truffles
Prep Time: 20 mins
Servings: 6

INGREDIENTS

🥕 1 TSP cinnamon
🥕 2 TSP vanilla
​

🥕 1/4 TSP Himalayan salt

​

🥕 3 TBSP raw honey or organic agave syrup

​

🥕 1/2 cup maca powder

​

🥕 1/2 cup raw cacao powder

​

🥕 1/4 cup almond or coconut milk (try a blend!)

​

🥕 1 cup raw nut butter (almond is delish)

​

🥕 Optional: 1/3 cup unsweetened shredded coconut

​
​

EQUIPMENT

● Food processor
● Waxed paper
● Baking sheet or tray

INSTRUCTIONS

1. Add all ingredients (except the coconut) to your mixing bowl or food processor.
2. Mix or blend until nice and smooth.
3. Roll heaping TBSP of the mix into individual balls and place on some waxed
paper.
4. Roll the balls in coconut until evenly coated.

Notes:
1. When forming your balls, coat your spoon and fingers in a light oil (like avocado).
This will decrease sticky residue and add a touch of omegas. :D
2. You can double or even triple the recipe to make more and store them in the
fridge or freezer.
3. If you like coconut, go ahead and add the coconut into the mixer and have it
all-in-one.
4. For an extra cacao boost, roll in cacao instead of coconut. It’ll be more bitter, but
if you love chocolate, you’ll love the addition.

Page 54
Pumpkin Pie Squares
Prep Time: 1 hour
Servings: 6-8

INGREDIENTS

🥕 2 TSP pumpkin pie spice (or see notes)

🥕 1½ cups oat flour
🥕 10 Medjool dates, pitted and diced
🥕 1 15-oz can cooked pumpkin
🥕 1 TSP vanilla extract
🥕 ½ cup unsweetened, unflavored plant milk
🥕 (optional) 1 cup vegan frosting
EQUIPMENT

● Small bowl
● 8”x8” baking pan
● Parchment paper
● Large bowl
● Blender or food processor

INSTRUCTIONS
1. Preheat oven to 375ºF.
2. Line baking pan with parchment paper (or silicon).
3. Soak dates in ¾ cup of water for about 15 minutes. Do not drain.
4. Blend the pumpkin pie spice and flour in a large bowl.
5. In a blender, blend the soaked dates and their water, the vanilla extract, and
chosen plant milk. Blend to a smooth purée.
6. Add your puree and the pumpkin to the bowl of flour and spices.
7. Mix gently until all the dry ingredients are well combined.
8. Spread the batter evenly onto the lined baking pan.
9. Bake for 25 minutes, until lightly browned. There should be some visible cracks.
10. Remove from oven, and cool before cutting and serving.
11. Top with vegan whipped cream or vegan frosting before serving.

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Pumpkin Spice Muffins

Prep Time: 1 hour

Serves: 6-12 muffins

INGREDIENTS

🥕
Muffins:

🥕
1 ½ TBSP Flaxseed Meal

🥕
⅓ TBSP Sea Salt

🥕
2 TBSP Baking Soda

🥕
½ TBSP Ground Cinnamon

🥕
1 ¼ TBSP Pumpkin Pie Spice

🥕
¾ Cup Gluten-Free Rolled Oats

🥕
3 ½ TBSP Gluten-Free Flour Blend

🥕
⅔ Cup Muscovado (Or Organic Brown) Sugar

🥕
½ Cup Almond Meal

🥕
4 TBSP Water

🥕
2 TBSP Mashed Ripe Banana

🥕
¾ Cup Pumpkin Pureé (canned or handmade)

🥕
¼ Cup Maple Syrup

🥕
¼ Cup Olive Oil

🥕
1 TBSP Vanilla Extract

🥕
1 ¼ TBSP Pumpkin Pie Spice
½ Cup Water

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🥕
Topping:

🥕
3 TBSP Muscovado sugar

🥕
1 cup Gluten-free flour blend

🥕
2 TBSP Roughly chopped pecans (can be pepitas or walnuts)
1 ¼ TBSP Coconut oil

EQUIPMENT

● Muffin Tins
● Large Mixing bowl
● Small Mixing bowl

INSTRUCTIONS

1. Prepare the oven and preheat to 350°F.

2. Prepare muffin tins by lightly greasing them with olive oil, then dust them with
flour.
3. In a mixing bowl, add flaxseed meal and water, mix well and allow to sit for 5
minutes until gel-like consistency.
4. Then add banana and mash using a fork until smooth.
5. Add ⅔ cup muscovado sugar, pumpkin pureé, maple syrup, olive oil and vanilla
extract, and whisk continuously.
6. Add pumpkin pie spice, baking soda, salt and cinnamon while whisking
continuously.
7. Add almond meal, gluten-free flour and gluten-free and stir to combine. Once the
batter becomes thick and scoop-able, divide and transfer to the prepared muffin
tins.
8. In a small mixing bowl, add 3 TBSPs of Muscovado sugar, gluten-free flour
blend, roughly chopped pecans and Coconut oil; mix well to prepare a crumbly
topping. Sprinkle a little on top of each muffin.
9. Place the muffins in the preheated oven and bake for 25 to 32 minutes or until
the color becomes golden brown and the inserted toothpick comes out clean.
10. When ready, take the muffins out of the oven, allow them to cool for 5 minutes,
then remove them from the muffin tins and serve warm.

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Possibly Perfect Vegan Pumpkin Pie
Prep Time: 3 hours (plus overnight chilling)
Servings: 8

INGREDIENTS

Crust:

🥕 1 ¼ cup gluten free flour

🥕 ¼ TBSP sea salt
🥕 6 TBSP cold vegan butter
🥕 Ice cold water
🥕 Plastic wrap
Filling:

🥕 ¼ TBSP sea salt

🥕 1 ¾ TBSP pumpkin pie spice
🥕 2 ½ TBSP cornstarch or arrowroot powder
🥕 ¼ cup brown sugar
🥕 2 ¾ cup pumpkin purée (homemade or canned)
🥕 ¼ cup maple syrup
🥕 ⅓ cup unsweetened plain almond milk
🥕 1 TBSP Olive or coconut oil
EQUIPMENT

● Large mixing bowl

● Plate
● Plastic wrap
● 9” pie plate
● Whisk
● Pastry cutter (optional)

INSTRUCTIONS

Crust Prep:
1. Add sea salt and gluten-free flour to a large mixing bowl, and whisk well to blend.
2. Add cold vegan butter slices and cut into the flour mix with knives, your whisk or
a pastry cutter.
3. Gradually add in ice-cold water and stir the mixture using a spoon or spatula, to
create a dough. It should gather together well - Not too sticky and not too dry.

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 4. When the dough forms an even consistency and ball, put it on a plate, cover it
with plastic wrap and place it in the refrigerator overnight.
5. When ready to complete the pie, take the dough out of the refrigerator and allow
it to sit for some time.

Filling:
6. Put all the filling ingredients into a large bowl. Blend well with a whisk or spoon
until well combined.
7. Add or adjust seasonings and flavors to taste.

Putting It All Together:

8. Preheat oven to 350°F.
9. Dust your work surface with flour or cornstarch and gently start rolling out your
dough from center to middle, into a circle that’s slightly wider than your pie plate
(top).
10. When the dough is the right shape and about 5mm (¼ inch) thick, transfer it to
your pie plate. Press to the bottom and sides, creating a crimped ridge at the top.
You can use a fork to create an interesting texture and to crimp it slightly more.
11. Add your filling to the crust and spread evenly.
12. Bake for 55 minutes or until the middle is set and small cracks appear at the top
of the crust.
13. If needed, cook for another ten minutes.
14. Remove from the oven, allow it to cool before serving. You can store it overnight
in the fridge to serve chilled.

Tips:
1. You can use store-bought vegan pie crust if you can find it.
2. Serve with vegan whipped cream.
3. Sprinkle cinnamon, nutmeg, pumpkin spice or icing sugar on top for added flavor.

Page 59
Oat & Almond Bars With Pumpkin Frosting
Prep Time: 1.5 -2 hrs
Servings: 16

INGREDIENTS

🥕
Toppings:

🥕
2 TBSP arrowroot powder

🥕
1½ TBSP pure cane sugar

🥕
2 (15-ounce) cans pumpkin puree (3 cups)

🥕
¾ cup applesauce

🥕
2 TBSP pure vanilla extract

🥕
½ cup dried cranberries, chopped
¼ cup pecans, chopped (optional)

🥕
Bars:

🥕
1 TBSP pumpkin pie spice

🥕
1 TSP baking soda

🥕
½ TSP sea salt

🥕
1½ cups oat flour

🥕
⅓ cup sorghum flour

🥕
½ cup pure cane sugar

🥕
2 TSP ground flaxseed

🥕
1 TBSP pure vanilla extract

🥕
¾ cup applesauce
½ cup almond butter

EQUIPMENT

● 9x13-inch sheet pan

● 2 Large bowls
● Small bowl
● Small pan

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Line your baking pan with parchment paper or a silicone baking mat.
3. Add the vanilla extract, almond butter, and ¾ cup of applesauce to a large bowl.
4. To another large bowl, add the sugar, flour, pumpkin pie spice, flaxseed, salt and
baking soda. Mix well with a fork or whisk.
5. Add the wet mixture to the dry mix. Stir well with a wooden spoon or spatula.
Combine well but don’t overmix.

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6. Spread the doughy batter evenly onto your sheet pan.
7. If needed, trim the edges to form a rectangle.
8. You can divide the dough into 16 squares ahead of cooking, while it’s still soft.
Use a knife to draw the division lines.
9. Bake for 30 - 35 minutes. or until the top appears lightly browned and dry.
10. Remove from the oven and leave to cool.
11. Prepare your toppings:
a. Add 2 TBSP pumpkin puree and 2 TBSP arrowroot powder to a small
bowl. Mix well and set aside.
b. Add ¾ cup of applesauce, the remaining pumpkin puree, and 2 tbsps. of
vanilla extract and 1 ½ tbsps. of sugar. To your saucepan.
c. Cook over medium to low heat for 25 minutes, or until it thickens. Be sure
to stir regularly.
d. Add the arrowroot–pumpkin mixture to your saucepan and continue
cooking for 5 more minutes. It should be translucent and smooth in
texture.
e. Remove from heat and allow to cool for 10 to 15 minutes.
12. Spread the frosting onto the bars in an even layer.
13. Sprinkle with pecans and cranberries, to taste.
14. Cut bars into pieces and serve.

Page 61
Autumn Pumpkin Tart
Prep Time: 1.5 hrs (plus chill time)
Servings: 4

INGREDIENTS

🥕 2 TSP pumpkin pie spice

🥕 ¼ TSP sea salt
🥕 2 TBSP arrowroot powder
🥕 1½ cups rolled oats
🥕 ¼ cup flaxseed meal
🥕 3 TBSP unsalted almond butter
🥕 1 15-oz. can pumpkin puree
🥕 ⅓ cup chopped pitted whole dates
🥕 1 cup unsweetened plant milk
🥕 ¼ cup pure maple syrup
🥕 1 TSP pure vanilla extract
🥕 Vegan Whipped Cream
EQUIPMENT

● 9” tart pan with removable bottom plate

● Large bowl
● Food processor

INSTRUCTIONS

1. Preheat oven to 375°F.

2. Prepare your crust:
a. Add 3 TBSP of flaxseed meal, the oats, and almond butter to your food
processor bowl.
b. Pulse until mixed well.
c. Set to blend mode and gradually add 2 - 4 TBSP of milk until the mixture
starts to stick together.
d. Transfer the crust mix to the 9" tart pan and press evenly onto the bottom
and sides.
e. Clean your food processor bowl for the next step.
3. Prepare your filling:
a. Add ¼ cup of water and the remaining flaxseed meal to a large bowl. Let
sit for 5 minutes.
b. Add your soaked flaxseed meal to the food processor, along with ¾ cup
milk, the can of pumpkin, maple syrup, dates, arrowroot, vanilla, pumpkin
pie spice and salt.
Page 62
 c. Process entire mix until consistent and smooth.
4. Spread your filling onto the crust.
5. Bake for 50 minutes. It’s done when the filling is completely set.
6. Remove from the oven and let cool to room temperature.
7. Place the tart in the freezer and chill for 4-6 hours. (Chilled, not frozen!)
8. Remove from freezer, remove tart from pan (keep on base) and serve.

Page 63
Vegan Whipped Cream
Prep Time: 10 mins
Servings: 4

INGREDIENTS

🥕 16 oz organic tofu (firm or medium)

🥕 1/2 cup maple syrup
🥕 1 tablespoon vanilla
🥕 Optional: 1 TSP Icing sugar
🥕 Optional: Nutmeg
🥕 Optional: Cocoa powder
EQUIPMENT

● Food processor or hand mixer

● Mixing bowl

INSTRUCTIONS

1. Simply add the tofu, maple syrup and vanilla to your food processor bowl and
whip for 1 minute. You want to get it smooth, creamy and as “airy” as you can..
2. If you desire more sweetness, add some sifted icing sugar and blend for about a
minute.
3. Add a dollop on your favorite pie or other dessert.
4. If you’re feeling fancy, sprinkle some sweet vegan cocoa powder, or nutmeg on
top.

Page 64
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