Nov 19 2010

Vegan Pumpkin Streusel Bread

It’s officially Fall in my mind now.  I woke up this morning thinking, “Pumpkin.  Pumpkin.  I need something with pumpkin today.”  So I promptly consulted my Whole Foods Recipes App on my iPhone in search of recipes containing pumpkin.  I narrowed down my choices until I finally decided upon the Pumpkin Streusel Bread.  Although the recipe was not originally vegan, I only had to substitute the butter and eggs with a vegan butter and egg replacer – no problemo! Oh, the delicious smells that filled my house!  Quite delightful.  Once baked and cooled, I packaged up the extra loaf and hand delivered to some friends for a little afternoon pick-me-up.  So, in order to share this delicious Fall pumpkin delight, here is the recipe.  Enjoy!

Vegan Pumpkin Streusel Bread

Makes 2 loaves


Streusel Topping

3/4 cup finely chopped walnuts

3/4 cup light brown sugar

6 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

6 tablespoons (3/4 stick) vegan butter, melted

Pumpkin Bread

1 (15-ounce) can pumpkin

3/4 cup canola oil

equivalent of 4 eggs, using vegan egg replacer

2 cups sugar

3 cups all-purpose flour

3/4 teaspoon salt

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoons ground nutmeg

1/4 ground cloves

2 cups chopped apples

1 cups chopped walnuts


For the topping, put walnuts, sugar, flour, cinnamon and butter into a small bowl and mix with your hands, pressing the butter into the other ingredients with your fingers until it resembles coarse cornmeal. Set topping aside. For the pumpkin bread, preheat oven to 350°F. Lightly grease two 8 1/2-inch x 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, egg replacer, and sugar until well combined. Sift flour, salt, baking soda, cinnamon, nutmeg, and cloves together in a large bowl, then stir into pumpkin mixture. Fold in apples and walnuts. Pour batter into prepared pans. Divide streusel topping and sprinkle evenly in both pans. Bake 50 to 60 minutes, or until tester inserted into center comes out clean. Cool slightly in pans then transfer loaves to a cooling rack.

Oct 28 2009

Mac & Yease

Mac & WHAT?! That’s right, it’s Mac & Yease, or rather the vegan version of Mac & Cheese. Having a vegan boyfriend has gotten me on a fun quest for delicious vegan recipe favorites. While on a recent trip to Seattle, we stumbled across the amazing Spicy Mac ‘N’ Yease at Plum Bistro, an all-vegan restaurant in Capitol Hill.  A seriously yum-tastic dish, it started me on a quest to somehow recreate it at home.  The following recipe is the closest that I have come to Plum’s genius, and has quickly become a household favorite.  Enjoy!

Mac & Yease


  • 1/2 Cup Margarine
  • 1/2 Cup Flour
  • 1 Cup Nutritional Yeast
  • 3 1/2 Cup Boiling Water
  • 1 1/2 Tsp. Salt
  • 1 1/2 Tsp. Garlic Powder
  • 1 Pinch of Turmeric
  • 1 Pinch of Cayenne Pepper
  • about 1 Tbsp. Red Pepper Flakes
  • 2 Tbsp. Soy Sauce
  • 1/2 to 1 Tbsp. Mustard

Making It

  1. Bring 4 quarts of water to a boil, add salt to taste, and add macaroni.
  2. Melt the margarine over low heat.  Beat in flour with a wire whisk.  Continue to beat over medium heat until mixture is smooth and bubbly.
  3. Whip in boiling water.  Add salt, garlic powder, turmeric, cayenne, pepper flakes, soy sauce and mustard to the liquid.
  4. Let the sauce cook until it thickens and bubbles.  When that happens, beat in nutritional yeast.  If the sauce is too thick, add more water.
  5. When the macaroni is cooked, drain and add the sauce.  Serve immediately.

I sometimes stir in shredded vegan mozzarella cheese until it’s all melted for a creamier version.