Where To Buy Vegan Pumpkin Pie – Who Sells Vegan Pumpkin Pie – Five Places To Buy Vegan Pumpkin Pie

Being vegan doesn’t mean you have to have to miss out on one of the best traditional desserts around the holidays. Additionally, you might not have enough time to make your own vegan pumpkin pie and just want to buy it from the store. That’s why we’ve found where to buy vegan pumpkin pies and come up with the list below! We highly recommend checking out the list below, but it is possible to buy vegan pumpkin pies from FreshDirect.com, UnrefinedBakery.com, Whole Foods, Star Seed Bakery, and RaisedGlutenFree.com to name just a few!

Vegan Pumpkin Pie By Fresh Direct – Vegan Pumpkin Pie By Fresh Direct

A great option that usually sells out quickly. As such, make sure to pick one up if available!

Vegan Pumpkin Pie By Unrefined Bakery – Vegan Pumpkin Pie By Unrefined Bakery

Vegan Pumpkin Pie

A little on the pricey side, but another delicious option! This vegan pumpkin pie by Unrefined Bakery makes for a great holiday treat the whole family will enjoy!

Vegan Pumpkin Pie By Whole Foods – Vegan Pumpkin Pie By Whole Foods

Whole Foods is a great option for where to buy vegan pumpkin pie. They can be sometimes hard to find, but during Thanksgiving, they are usually pretty commonplace.

Vegan Pumpkin Pie By Star Seed Bakery – Vegan Pumpkin Pie By Star Seed Bakery

Located in Rockaway, New Jersey, and further distributed Garden Spot Food Distributers, this makes for a great option to buy a vegan pumpkin pie if you live in New England!

Vegan Pumpkin Pie By Raised Gluten Free – Vegan Pumpkin Pie By Raised Gluten Free

Not only do they have a delicious vegan pumpkin pie for sale, all of their desserts are vegan friendly! They are definitely a great option if you’re looking for several different options!

We know this list is not all inclusive, so if you have any other recommendations please let us know!

Vegan Lemon Meringue Pie Recipe – The Best Vegan Lemon Meringue Pie Recipes – How To Make Vegan Lemon Meringue Pie

If you’re anything like us, we love sweets and vegan lemon meringue pie is no exception. With so many great recipes to try, it can be hard to narrow down which one you want to make. That’s why we have decided to do the hard work for you, and pick the best vegan lemon meringue pie recipes we could find! These are in no order, as they’re all delicious, but we hope you try them all!

Vegan Lemon Meringue Pie Recipe – Best Vegan Lemon Meringue Pie Recipe

vegan lemon meringue pie slice

This vegan lemon meringue pie is so good, you will definitely have to make it again. We, and our family, are so happy we found it, but the downside is we always want more!

Vegan Lemon Meringue Pie Recipe – Nora Cooks – Vegan Lemon Meringue Pie Recipe

close up on a lemon meringue pie with a slice removed

This might be one of the best vegan summer desserts on the planet, and yes, that is an official ranking. Every bite of this vegan lemon meringue pie consists of light as a feather meringue, tangy lemon curd, and a buttery crust to die for! We’re so glad we found this recipe, and we know you will be too!

Vegan Lemon Meringue Pie With Aquafaba Recipe – Veganosity – Vegan Lemon Meringue Pie Recipe

A slice of lemon meringue pie on a white plate with a silver fork resting on the plate.

It’s hard to believe something this good is made without eggs or an egg-free vegan meringue, but it is! Check this recipe out for how to make an absolutely delicious vegan lemon meringue pie everyone will enjoy!

Epic Vegan Lemon Meringue Pie Recipe – Addicted To Dates – Vegan Lemon Meringue Pie Recipe

With a fresh lemon curd filling, the most perfect meringue topping, and a crisp buttery shortcrust, this vegan lemon meringue pie is going to impress everyone you know! You will be the talk of the town after making this, we guarantee it.

Vegan Lemon Meringue Pie Recipe – Vegetarian Times – Vegan Lemon Meringue Pie Recipe

We’re going to be honest, this recipe had us at the moment they said to use a culinary torch. We’re so glad we stuck with it though, because this vegan lemon meringue pie recipe is amazing! Bonus points for flames/fire!

While this list is no way all encompassing, it is definitely an awesome starting point on your way to making delicious vegan lemon meringue pies! Please share with us if you make one, we’d love to see it!

Vegan Butternut Squash Shepherds Pie Recipe

Prep Time: 10m – Cook Time: 1h 45m

Ingredients

Creamy Sunflower Lentils

  • 1 cup dry blue (French) Lentils
  • 2 cups water or vegetable broth
  • 3/4 cup sunflower seeds
  • 3 tablespoons extra virgin olive oil
  • 6 tablespoons water
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt + more to taste
  • 1/4 teaspoon black pepper + more to taste

Cider Glazed Carrots & Mushrooms

  • 1 tablespoon olive oil
  • 1 sweet white onion, finely chopped
  • 1 garlic clove, minced
  • 2 julienned carrots
  • 1/4 cup apple cider
  • 1 pound mixed oyster mushrooms, foot removed
  • 2 tablespoons sauerkraut or kimchi juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 teaspoon black pepper, freshly ground + more to taste
  • 1/2 teaspoon fresh rosemary leaves, chopped (discard the woody stem)
  • 1/4 teaspoon fresh thyme, chopped (discard the woody stem)
  • 1/4 teaspoon fresh sage, chopped

Coconut Creamed Butternut Squash

  • 3 Small Butternut Squash (~2 1/3 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon coarsely ground sea salt
  • 1/2 cup full fat coconut milk (room temperature)
  • 1 tablespoon coconut oil / ghee / buttery coconut oil / (up to your preference)
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 teaspoon black pepper, freshly ground + more to taste
  • 1 teaspoon coriander seed, freshly ground
  • 1/4 teaspoon smoked paprika
  • 1/4 pound vegetarian goat cheddar or vegan cheddar cheese like daiya

Directions

Creamy Sunflower Lentils

  • Note: you could skip the extra step of cooking the lentils by using 2 cups pre-cooked lentils.
  • Add the lentils and water/stock to a small sauce pot and cook, covered, for 15-20 minutes on medium heat. Cook just until almost no water is left in the bottom of the pot and the lentils are tender.
  • In a blender, combine the sunflower seeds, olive oil, water, balsamic vinegar, salt and pepper. Blend together until smooth and creamy, like an aioli.
  • Stir the sunflower sauce into the cooked lentils. Taste and adjust salt and pepper to your preference.

Cider Glazed Carrots & Mushrooms

  1. Set a large 12” cast iron pan over medium high heat.
  2. Once hot, add the olive oil and onion.
  3. Cook, stirring frequently, until the onion starts to become somewhat translucent and begins to brown.
  4. Add the garlic and cook for 2 minutes, then add the carrots and apple cider and cover (leave the lid slightly ajar).
  5. Cook until the carrots have become tender and the cider has cooked off.
  6. Stir in the mushrooms and continue to cook until they have softened and shrunk and begin to brown a bit.
  7. Stir in the sauerkraut / kimchi juice, apple cider vinegar, salt, pepper, rosemary, thyme and sage.
  8. Cook for 1-2 minutes more, until the liquid has cooked down a bit. Cut off the heat and set the pan aside.

Coconut Creamed Butternut Squash

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
  2. Slice the butternut squash in half lengthwise. Rub the cut sides with olive oil and salt. Place cut-side-down on the parchment lined baking sheets.
  3. Roast for 25-35 minutes, until the skin is browning and bubbling and a fork inserted into the squash flesh cuts like butter. My small squash needed 25 minutes but larger squash will need more time, so just keep an eye on the squash after 25 minutes.
  4. Remove the squash from the oven and set on the counter until cool enough to handle (10+ minutes).
  5. Once cool, scoop out the squash flesh into a food processor fitted with an S blade — discard the skin (or eat them as a snack, they’re delicious!).
  6. Combine the squash flesh with the coconut milk, coconut oil / ghee / buttery coco oil spread, apple cider vinegar, salt, pepper, coriander and paprika. Blend until smooth and creamy. Taste and adjust salt and pepper to your preference.

Putting It All Together

  1. Preheat the oven to 375F.
  2. Spread the creamy sunflower lentils over the bottom of an oven-safe ceramic baking dish or dutch oven.
  3. Add the carrot and mushroom meat next.
  4. Then top it all off with the coconut creamed butternut squash.
  5. Grate cheese over top (I used a local hard goat cheese similar to asiago).
  6. Bake on the center rack of the oven for 35-45 minutes — just until it’s warmed all the way through and the cheese on top is melted and browning.
  7. Serve hot, topped with a couple sprigs of fresh sage / rosemary / thyme as you like.

This delicious recipe and photos were created by WillFrolicForFood.com, we simply shared it. Please check them out for more delicious recipes!