Tag: vegan thanksgiving recipes

Creamy Butternut Squash Soup — Instant Pot Recipe — VEGAN/DAIRY-FREE/PLANT-BASED

Posted on by Katie Coughran

Thanks for joining me! I hope you find the videos helpful and I’m glad you’re here. Enjoy this recipe, but don’t forget to check out these other two recipes from my 3-part Thanksgiving mini-series to make your plant-based holidays yummy!

I’ve always loved a good soup. Thick, creamy soups, minestrone, wild rice, tortellini (before I became a plant-based eater), chilis. I have to admit, though, the creamy soups with just the right amount of veggie pieces left have my heart. Maybe it’s because I usually have homemade bread to sop up the soup or perhaps some other reason. Either way, this is a newly created favorite, especially when paired with my Soft and Fluffy Dinner Rolls (Click HERE for the recipe). 

Watch the Creamy Butternut Squash Soup video above or scroll down to get the recipe.

Want to learn to make my Vegan Chocolate Cream Pie? Here’s the recipe:

Soft and Fluffy Dinner Rolls — VEGAN, DAIRY-FREE, OIL-FREE:

Want to listen to the How to be a Minimalist podcast? You can find it here:

Hang out with me on Instagram:

CREAMY BUTTERNUT SQUASH SOUP RECIPE (Vegan/Plant-Based/Dairy-Free)

1/2 of one butternut squash, peeled and cubed

2 medium-large carrots, scrubbed and chopped

2 stalks celery, chopped

4 medium gold potatoes, chopped

1 small onion, chopped

1 tsp salt

1/2 tsp pepper

2 tsp dried ground/rubbed sage

1/2 tsp allspice

2 cups water

1 15 oz. can of coconut milk

3 QUART INSTANT POT DIRECTIONS (would work with a larger Instant Pot if you want to multiply the recipe or cook as is):

Turn the “Sauté” function on and add a few TBS water. Chop onion, add to pot, and stir occasionally while chopping other veggies for a couple of minutes. Turn off the “Sauté” function.

Scrub, peel, and chop vegetables, adding them to the Instant Pot, careful to not fill past the “Max Fill” line. All vegetables are different sizes, so if you get to the line but still have a little squash left, for example, you can save it for a different dish.

Add all other ingredients EXCEPT for the canned coconut milk.

Put the lid on, make sure it’s set to seal—not vent—then turn on high pressure and set the cook time to 25 minutes.

Once the pot is done cooking, let it release pressure naturally if you have the time. Take off the lid, add the coconut milk and stir.

At this point, you can blend some in a hot-food-safe blender, mash with a potato masher, or leave as is—feel free to make it your own. I always opt for the potato masher and like to have lots of pieces of vegetable in the soup. Some like it completely creamy.

Salt and pepper to taste and it’s ready to be served up.

I’ve never made this on the stovetop, but changing the technique a little should still result in a delicious soup. I would start by sautéing the onion in a little water or broth, then keeping the heat low while you add the other ingredients, stirring occasionally and reserving the canned coconut milk. Turn up the heat to medium, stir somewhat frequently to prevent sticking, and you might need to adjust the water, remembering you still will add the 15 oz can of coconut milk. Once the squash, potatoes, and carrots break apart easily, add in the coconut milk, stir, then follow the mashing/blending/salt and peppering instructions above.

Chocolate Cream Pie Recipe (Plant-Based/Vegan with Oil-Free Crust recipe)

Posted on by Katie Coughran

I LOVE chocolate. And I love pie. Chocolate cream pie? What a fantastic combo. 
Scroll down for the recipe and I hope you enjoy.

Thanks for joining me! I hope you find the videos helpful and I’m glad you’re here. Enjoy this recipe, but don’t forget to check out these other two recipes to make your plant-based holidays yummy!

Vegan Butternut Squash Soup Recipe:

Vegan Soft and Fluffy Dinner Rolls:

Want to listen to the How to be a Minimalist podcast? You can find it HERE

Hang out with me on Instagram by clicking HERE

VEGAN CHOCOLATE CREAM PIE

Chocolate Cream Filling Ingredients:

2 & 1/4 C water

1 C raw cashews

3 TBS cornstarch or arrowroot powder

2/3 C sugar

1/3 C cocoa powder

Pinch salt

1 tsp vanilla

Vegan Pie Crust Ingredients (1 Crust):

1 & 1/2 cups all-purpose flour

1/2 cups nut butter with a neutral flavor, CHILLED (I use homemade brazil nut butter)

1/2 tsp salt

7-10 TBS COLD water

Let’s make the pie crust first. In a bowl, stir the salt and flour together. Next, add in the cold nut butter. With a fork, work the nut butter into the flour. Finally, use your hands to work the mixture until there are no clumps of nut butter and it holds its form when you squeeze a fistful together.

Add 7 TBS cold water, mix lightly, then add 1 TBS at a time until your flour comes together, can be formed into a ball, and there isn’t any flour left in the bowl. Note: The tricky part of pie crust-making seems to be working all ingredients in while handling them as little as possible. Good luck to us all.

Form into a disc, wrap in plastic wrap and chill 30 minutes. 

Preheat oven to 375 Fahrenheit. With a rolling pin or cup, roll the dough out into a circle an inch larger than your dish, then carefully place in an 8 inch pie dish. Prick with a fork 10 or so times to prevent bubbling.

Bake about 10-15 minutes until golden with slightly darker edges. Let cool completely while making the chocolate cream pie filling.

Chocolate Cream Filling (fits best in an 8 inch pie dish—see notes below):

In a high speed blender pitcher, add all chocolate cream filling ingredients except the vanilla. Blend until smooth and creamy, then pour into a medium saucepan.

Using a pan and heat-safe whisk, set the burner to medium and whisk the mixture. Stir continuously until the cream is thickened. Usually, when the cream begins to form soft shapes when whisked, it’s done and can be removed from the heat.

Add the vanilla, whisk until well combined, then pour into the pie crust.

Cover, refrigerate 6 hours, then enjoy.

Notes:

—This cooks very similarly to stovetop pudding. In fact, it’s delicious plain and will also set up well when poured into individual cups, chilled, then served.

—This chocolate cream filling recipe fits best in an 8 inch pie dish. If you only have a 9 inch pie dish (as I do), you might consider topping with coconut whip OR make 1.5 times the chocolate cream recipe. Doubling it would probably be too much.