25+ Delicious Holiday Vegan Toaster Oven Recipes You Can Make Easy

The holiday season is a time to gather with loved ones, share delicious meals, and enjoy festive treats.

Whether you’re a long-time vegan or simply looking to explore plant-based options, you don’t have to miss out on the indulgent flavors and comforting dishes that the holidays offer.

Thanks to the versatility of a toaster oven, creating mouthwatering vegan holiday recipes has never been easier!

we’ve gathered over 25 festive and flavorful vegan recipes that you can prepare using your trusty toaster oven.

From savory appetizers to hearty mains and decadent desserts, these recipes are perfect for any holiday meal.

Not only do they bring vibrant flavors to your table, but they also save you time and energy by using the toaster oven for faster cooking and less cleanup.

Whether you’re planning a cozy dinner or feeding a crowd, these vegan recipes will impress everyone, regardless of their dietary preferences.

25+ Delicious Holiday Vegan Toaster Oven Recipes You Can Make Easy

The holiday season is all about sharing delicious food with family and friends, and with these 25+ vegan toaster oven recipes, you can create a spread that is both festive and satisfying.

From roasted vegetables and stuffed squash to warm desserts like gingerbread cookies and pumpkin pie, your toaster oven can handle it all.

Plus, with these plant-based options, you’re ensuring that everyone at the table enjoys delicious food that’s both kind to the planet and to their health.

So, this holiday season, don’t be afraid to think outside the traditional oven and embrace the convenience and versatility of your toaster oven.

With these easy-to-make recipes, you’ll have a holiday feast that’s full of flavor, fun, and memories.

Vegan Holiday Stuffed Mushrooms

These vegan stuffed mushrooms are a festive appetizer perfect for holiday gatherings. With a savory, flavorful stuffing made from vegan cream cheese, herbs, and breadcrumbs, they’re a crowd-pleaser that will impress your guests. The mushrooms are baked to perfection in a toaster oven, making them a simple yet elegant dish to add to your holiday spread.

Ingredients:

• 12 large white mushrooms, stems removed and chopped
• 1/2 cup breadcrumbs (use gluten-free if desired)
• 1/4 cup vegan cream cheese
• 2 tbsp nutritional yeast
• 1/4 cup finely chopped onion
• 1/4 cup vegan Parmesan (optional)
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Directions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped mushroom stems and onion. Sauté until softened, about 5 minutes.
3. Add the garlic and cook for another minute. Remove from heat.
4. In a bowl, combine the sautéed mushroom mixture, breadcrumbs, vegan cream cheese, nutritional yeast, vegan Parmesan (if using), and parsley. Season with salt and pepper to taste.
5. Stuff each mushroom cap with the mixture and place them on a baking tray.
6. Bake for 15-20 minutes, until the mushrooms are tender and the tops are golden brown.
7. Serve hot as a tasty appetizer.

This recipe makes an excellent holiday appetizer because it’s both savory and indulgent while remaining completely plant-based. The mushrooms are perfectly tender, and the stuffing offers a great combination of creaminess and herbs, making them perfect for sharing.

Vegan Holiday Cranberry Brie Bites

These bite-sized vegan brie and cranberry appetizers are both sweet and savory, making them a great addition to any holiday meal. Using store-bought vegan puff pastry, these little bites are quick to make in your toaster oven and offer a touch of elegance with minimal effort. A perfect vegan option for entertaining.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1/4 cup vegan brie cheese (or any soft vegan cheese)
• 1 tbsp fresh thyme leaves
• Olive oil for brushing
• Salt and pepper, to taste

Directions:

1. Preheat your toaster oven to 375°F (190°C).
2. Roll out the vegan puff pastry and cut it into small squares (about 3 inches).
3. Place a small spoonful of cranberry sauce in the center of each square.
4. Cut the vegan brie cheese into small cubes and place one cube on top of the cranberry sauce.
5. Sprinkle fresh thyme leaves on top and season with salt and pepper.
6. Fold the edges of the puff pastry to create little pockets, sealing them by pinching the corners.
7. Place the filled pastry squares on a baking sheet and brush with a little olive oil for a golden finish.
8. Bake for 12-15 minutes, until the pastry is puffed up and golden brown.
9. Serve warm as a festive finger food.

These cranberry brie bites are a perfect blend of sweet and savory flavors. The creamy brie pairs wonderfully with the tartness of the cranberry, while the flaky puff pastry creates the ideal texture. They’re an easy yet impressive appetizer for any holiday gathering.

Vegan Sweet Potato & Black Bean Quesadillas

These vegan sweet potato and black bean quesadillas are a hearty, satisfying dish that can be served as a main or a side. Packed with flavor and nutrition, the combination of roasted sweet potatoes, seasoned black beans, and vegan cheese makes for a delicious, comforting meal perfect for holiday gatherings or cozy winter nights.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 4 large flour tortillas (use gluten-free if needed)
• 1 cup vegan shredded cheese
• Salt and pepper, to taste
• Salsa, for serving

Directions:

1. Preheat your toaster oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until soft and slightly browned, stirring halfway through.
3. In a bowl, combine the roasted sweet potatoes and black beans. Mix well and set aside.
4. Place a tortilla on a flat surface, then spread a quarter of the sweet potato and black bean mixture in the center. Sprinkle with vegan cheese.
5. Fold the tortilla in half, pressing gently to seal.
6. Place the quesadilla in the toaster oven and bake for about 8-10 minutes, flipping halfway through, until the tortilla is golden brown and crispy.
7. Slice and serve with salsa for dipping.

These quesadillas are a perfect blend of savory and sweet flavors, with the earthy black beans and slightly sweet roasted sweet potatoes. The crispy tortilla and melty vegan cheese create a satisfying texture. They’re an easy and delicious option to add to any holiday table, whether served as an appetizer or main dish.

Vegan Holiday Roasted Vegetable Tart

This roasted vegetable tart is a vibrant and flavorful dish that makes for an excellent holiday main course or a stunning side dish. The flaky vegan puff pastry, combined with a medley of roasted vegetables and vegan cream cheese, creates a delightful and elegant dish. It’s easy to prepare in the toaster oven, making it the perfect addition to your holiday spread.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 1 cup mixed vegetables (zucchini, bell peppers, cherry tomatoes, etc.), chopped
• 1/2 cup vegan cream cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste

Directions:

1. Preheat your toaster oven to 375°F (190°C).
2. Toss the mixed vegetables in olive oil, oregano, garlic powder, salt, and pepper. Roast them in the toaster oven for 15-20 minutes until tender and slightly caramelized.
3. Roll out the puff pastry on a baking sheet. Spread a thin layer of vegan cream cheese in the center of the pastry, leaving a border around the edges.
4. Once the vegetables are roasted, arrange them on top of the cream cheese layer.
5. Bake the tart for 20-25 minutes, or until the pastry is golden and crisp.
6. Garnish with fresh basil before serving.

This roasted vegetable tart offers the perfect combination of flaky pastry and tender, flavorful vegetables. It’s a visually stunning dish with a rich, creamy base, making it ideal for a holiday table where both taste and presentation matter. It can be served warm or at room temperature, making it a versatile choice.

Vegan Holiday Caramelized Onion & Spinach Pinwheels

These caramelized onion and spinach pinwheels are savory, flaky, and packed with flavor. The rich caramelized onions paired with sautéed spinach create a delicious filling that is wrapped in vegan puff pastry. These pinwheels are ideal for serving as an appetizer or a side dish for your holiday meal.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 1 large onion, thinly sliced
• 2 cups fresh spinach, chopped
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1/4 cup vegan Parmesan cheese (optional)

Directions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown (about 15 minutes).
3. Add the balsamic vinegar and thyme to the onions and stir to combine. Season with salt and pepper to taste. Remove from heat and set aside.
4. In the same skillet, add the chopped spinach and sauté until wilted (about 2-3 minutes). Set aside to cool slightly.
5. Roll out the puff pastry on a flat surface. Spread a thin layer of the caramelized onions evenly over the pastry. Top with the sautéed spinach and a sprinkle of vegan Parmesan if desired.
6. Roll the pastry tightly and slice into 1-inch pinwheels.
7. Place the pinwheels on a baking sheet and bake for 12-15 minutes, or until golden and puffed.
8. Serve warm as a delicious appetizer or side.

These pinwheels offer a delightful combination of sweet, savory, and earthy flavors. The rich caramelized onions add depth, while the spinach provides a fresh contrast. The flaky puff pastry creates the perfect texture, making these pinwheels a hit at any holiday celebration.

Vegan Holiday Butternut Squash Risotto

This creamy vegan butternut squash risotto is rich, comforting, and perfect for the holidays. The sweetness of the roasted squash pairs beautifully with the creamy, vegan risotto. This dish is simple to make in your toaster oven and is sure to impress guests with its luxurious texture and seasonal flavors.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup Arborio rice
• 1/4 cup dry white wine (optional)
• 3 cups vegetable broth, warmed
• 1/2 cup coconut milk or any plant-based milk
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh sage, chopped (for garnish)

Directions:

1. Preheat your toaster oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Roast them in the toaster oven for 20-25 minutes, until tender and lightly caramelized.
3. In a separate pan, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened (about 5 minutes).
4. Add the Arborio rice to the pan, stirring to coat it with oil. If using, pour in the white wine and let it cook off for 1-2 minutes.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
6. Once the rice is cooked and creamy (about 20-25 minutes), stir in the roasted butternut squash, coconut milk, and nutritional yeast. Adjust salt and pepper to taste.
7. Garnish with fresh sage before serving.

This vegan butternut squash risotto is a creamy, indulgent dish that offers a perfect balance of sweetness from the squash and richness from the coconut milk. The smooth, velvety texture of the risotto makes it an ideal dish for a holiday meal. The addition of fresh sage enhances the seasonal flavors, making this a dish you’ll want to make year after year.

Vegan Holiday Pecan Pie Bars

These vegan pecan pie bars are a sweet, decadent dessert that brings all the flavors of traditional pecan pie without the eggs or dairy. With a simple crust, a gooey, caramelized filling, and plenty of crunchy pecans, these bars are perfect for a holiday treat. They’re easy to make in the toaster oven and are sure to satisfy your sweet tooth.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup vegan butter, melted
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 cup pecan halves
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Directions:

1. Preheat your toaster oven to 350°F (175°C).
2. In a bowl, mix the flour, melted vegan butter, brown sugar, and salt until a dough forms. Press the dough into the bottom of a baking pan lined with parchment paper.
3. Bake the crust for 10-12 minutes, or until lightly golden.
4. In a separate bowl, whisk together the maple syrup, coconut sugar, cornstarch, and vanilla extract until smooth.
5. Pour the syrup mixture over the baked crust, then top with the pecans.
6. Bake for an additional 15-20 minutes, or until the filling is set and bubbly.
7. Allow the bars to cool completely before slicing into squares and serving.

These vegan pecan pie bars are a sweet and indulgent treat that captures the essence of a traditional pecan pie in a much simpler form. The gooey filling combined with the buttery crust and crunchy pecans makes these bars irresistible. They’re a perfect dessert to bring to any holiday celebration, offering a vegan-friendly twist on a classic favorite.

Vegan Holiday Sweet Potato & Chickpea Shepherd’s Pie

This vegan shepherd’s pie is a hearty and comforting dish that’s perfect for a holiday meal. It features a flavorful layer of spiced chickpeas and vegetables, topped with creamy mashed sweet potatoes. This recipe is simple to prepare in the toaster oven and provides a satisfying, plant-based twist on a holiday classic.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup cooked chickpeas (or canned)
• 1 small onion, diced
• 1 cup carrots, diced
• 1 cup peas
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp olive oil
• 1/4 cup vegetable broth
• 1/4 cup almond milk or any plant-based milk
• Salt and pepper, to taste

Directions:

1. Preheat your toaster oven to 375°F (190°C).
2. Boil the sweet potatoes in a pot of water for 10-12 minutes until tender. Drain and mash with almond milk, salt, and pepper. Set aside.
3. In a skillet, heat olive oil over medium heat. Add the diced onion, carrots, and cook for 5 minutes until softened.
4. Add the chickpeas, tomato paste, cumin, paprika, peas, and vegetable broth. Stir well and cook for an additional 5-7 minutes, until the mixture thickens. Season with salt and pepper.
5. Transfer the chickpea and vegetable mixture into a baking dish and spread evenly. Top with mashed sweet potatoes and smooth them out with a spoon.
6. Bake for 20-25 minutes, or until the top is lightly golden and crispy.
7. Let it cool for a few minutes before serving.

This vegan shepherd’s pie offers a beautiful combination of flavors and textures. The mashed sweet potatoes add a sweet, creamy layer on top of the savory chickpea mixture, creating a hearty, comforting meal. Perfect for a festive occasion, this dish is both delicious and satisfying, ideal for vegan and non-vegan guests alike.

Vegan Holiday Stuffed Mushrooms

These vegan stuffed mushrooms are packed with savory flavors and make for a perfect holiday appetizer. The mushrooms are filled with a rich mixture of vegan cream cheese, garlic, spinach, and breadcrumbs, creating a bite-sized treat that everyone will love. These can be made in a toaster oven, making them a convenient and quick addition to your holiday spread.

Ingredients:

• 12 large mushroom caps, cleaned and stems removed
• 1/2 cup vegan cream cheese
• 1 cup fresh spinach, chopped
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and spinach, and sauté until the spinach wilts (about 2-3 minutes).
3. In a bowl, mix together the sautéed spinach, vegan cream cheese, breadcrumbs, nutritional yeast, salt, and pepper.
4. Spoon the filling into the mushroom caps, pressing gently to pack them in.
5. Arrange the stuffed mushrooms on a baking sheet and bake for 15-18 minutes, until golden and crispy on top.
6. Garnish with fresh parsley and serve warm.

These stuffed mushrooms are a flavorful and easy-to-make appetizer that’s perfect for the holiday season. The creamy, garlicky filling pairs beautifully with the earthy mushrooms, creating a mouthwatering bite. They’re an excellent option for vegan guests and a great way to impress everyone at your holiday party.

Vegan Holiday Cranberry Orange Relish

This bright and tangy cranberry orange relish is a refreshing addition to any holiday meal. Made with fresh cranberries, oranges, and a touch of maple syrup, this simple and vibrant relish can be easily prepared in the toaster oven for a quick and delicious accompaniment to your festive spread.

Ingredients:

• 2 cups fresh cranberries
• 1 orange, peeled and chopped
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Directions:

1. Preheat your toaster oven to 350°F (175°C).
2. In a baking dish, combine the cranberries, orange pieces, maple syrup, cinnamon, ginger, and salt. Toss well to coat.
3. Bake for 15-20 minutes, stirring halfway through, until the cranberries burst and the mixture thickens.
4. Remove from the toaster oven and let it cool to room temperature before serving.

This cranberry orange relish is a zesty and fresh side dish that balances the richness of a holiday meal. The burst of citrus from the orange pairs beautifully with the tart cranberries, while the maple syrup adds a touch of sweetness. This relish is an easy way to add a pop of color and flavor to your holiday table.

Vegan Holiday Chocolate Peppermint Bark

This vegan chocolate peppermint bark is a simple and festive dessert that’s perfect for the holiday season. The creamy dark chocolate base is topped with crushed peppermint candies, making for a delightful sweet treat that’s both decadent and refreshing. Made easily in your toaster oven, this bark is a must-have during the holidays.

Ingredients:

• 8 oz vegan dark chocolate, chopped
• 1/2 cup peppermint candies or candy canes, crushed
• 1 tsp peppermint extract (optional)

Directions:

1. Preheat your toaster oven to 300°F (150°C).
2. Line a baking sheet with parchment paper.
3. Melt the dark chocolate in a heatproof bowl in the toaster oven for about 5-7 minutes, stirring every minute until fully melted.
4. Stir in the peppermint extract (if using) into the melted chocolate for extra flavor.
5. Pour the melted chocolate onto the prepared baking sheet, spreading it out into an even layer.
6. Sprinkle the crushed peppermint candies evenly over the chocolate.
7. Refrigerate the bark for at least 30 minutes, or until fully set.
8. Break into pieces and serve.

This chocolate peppermint bark is a delightful and easy-to-make holiday treat. The combination of smooth dark chocolate and the refreshing crunch of peppermint creates a perfect balance of flavors. It’s an ideal dessert for any holiday party or as a sweet gift to give to friends and family.

Vegan Holiday Stuffed Acorn Squash

This vegan stuffed acorn squash is a beautifully presented dish that captures the essence of the holiday season. The sweet and tender squash is filled with a savory mixture of quinoa, cranberries, pecans, and herbs, offering a delicious balance of flavors and textures. It’s a perfect centerpiece for a vegan holiday meal, and it’s easy to prepare in the toaster oven.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• Fresh thyme, for garnish

Directions:

1. Preheat your toaster oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet, cut side down, and bake for 30-40 minutes, until tender.
3. While the squash is baking, heat olive oil in a skillet over medium heat. Sauté the onion and garlic for 5 minutes until softened.
4. Stir in the cooked quinoa, cranberries, pecans, maple syrup, cinnamon, nutmeg, salt, and pepper. Cook for an additional 5 minutes to combine the flavors.
5. Once the squash is tender, flip the halves over and spoon the quinoa mixture into each squash cavity.
6. Return the stuffed squashes to the toaster oven and bake for an additional 10-15 minutes until the filling is heated through.
7. Garnish with fresh thyme and serve.

This stuffed acorn squash is a flavorful and colorful addition to any holiday table. The combination of savory quinoa, sweet cranberries, and crunchy pecans creates a perfect balance of flavors. It’s not only a feast for the taste buds but also a beautiful dish that adds a pop of color to your holiday spread.

Vegan Holiday Roasted Brussel Sprouts with Balsamic Glaze

These roasted Brussels sprouts with balsamic glaze are a simple yet elegant side dish that can be made in the toaster oven. The caramelized sprouts are drizzled with a rich balsamic reduction, creating a savory-sweet contrast that will complement any holiday main course. The dish is easy to prepare and bursting with flavor.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/4 cup balsamic vinegar
• Salt and pepper, to taste
• Fresh thyme, for garnish

Directions:

1. Preheat your toaster oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper, ensuring they are evenly coated.
3. Arrange the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are golden and crispy on the edges, tossing halfway through.
4. While the Brussels sprouts are roasting, prepare the balsamic glaze by combining the balsamic vinegar and maple syrup in a small saucepan. Bring to a simmer and cook for 5-7 minutes, or until the mixture thickens.
5. Once the Brussels sprouts are roasted, drizzle the balsamic glaze over the top and toss gently to coat.
6. Garnish with fresh thyme and serve warm.

These balsamic glazed Brussels sprouts offer a savory, slightly sweet flavor that pairs perfectly with holiday meals. The crispy edges of the Brussels sprouts combined with the tangy balsamic glaze create an irresistible side dish that’s sure to impress your guests.

Vegan Holiday Gingerbread Cookies

These vegan gingerbread cookies are the perfect holiday treat. Soft and spiced with cinnamon, ginger, and molasses, they are a festive favorite that everyone will enjoy. These cookies can be shaped into holiday-themed designs, making them a fun activity for family or friends during the holiday season. The toaster oven makes it quick and easy to bake these delicious cookies.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup molasses
• 1/4 cup maple syrup
• 1 tbsp ground flaxseed (mixed with 3 tbsp water, let sit for 5 minutes)
• 1 tsp vanilla extract

Directions:

1. Preheat your toaster oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the melted coconut oil, molasses, maple syrup, flaxseed mixture, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, add a little more flour.
5. Roll the dough into 1/4-inch thick sheets and cut out shapes using cookie cutters.
6. Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
7. Let the cookies cool completely before decorating with icing or sprinkles, if desired.

These gingerbread cookies are soft, flavorful, and full of holiday spices. The molasses adds a rich sweetness, while the spices provide warmth and depth. Perfect for gifting or enjoying with a cup of hot cocoa, these cookies are a delicious and festive holiday treat.

Vegan Holiday Pumpkin Pie

This vegan pumpkin pie is a classic holiday dessert that is both creamy and comforting. Made with a rich spiced pumpkin filling and a crisp, flaky crust, it’s a perfect dessert for Thanksgiving or any festive meal. The toaster oven bakes this pie evenly, and the result is a smooth, spiced filling that’s both delicious and satisfying.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1 pre-made vegan pie crust

Directions:

1. Preheat your toaster oven to 350°F (175°C).
2. In a bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, and cornstarch until smooth.
3. Pour the filling into the prepared pie crust and smooth the top with a spatula.
4. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
5. Let the pie cool completely before serving.

This vegan pumpkin pie is rich and full of spices that are perfect for the holiday season. The coconut milk adds a creamy texture, while the spices give it that warm, comforting flavor we associate with autumn and winter desserts. A perfect ending to your holiday meal, this pie is both delicious and easy to make!

Note: More recipes​ are coming soon!