VM Vegan Desserts Lukas Breucha VM Vegan Desserts Lukas Breucha

GORGEOUS PUMPKIN PIE

GORGEOUS PUMPKIN PIE

SERVES ONE 9-INCH PIE

Basic Vegan Pie Crust, prepared in a deep-dish pie pan

PUMPKIN FILLING
  • 2 1⁄4 cups (510 g/18 oz) drained soft silken tofu
  • 1 cup (240 g/8.4 oz) canned organic pumpkin puree
  • 1 cup plus 1 tbsp (227 g/8 oz) cold vegan cream cheese, cut into 1- inch chunks
  • 1 1⁄4 cups (250 g/8.8 oz) evaporated cane juice sugar
  • 1⁄2 tsp (0.5 g/0.02 oz) freshly grated nutmeg
  • 1⁄2 tsp (1 g/0.03 oz) ground cinnamon
  • 1⁄2 tsp (1 g/0.03 oz) ground cloves
  • 1 tbsp (15 g/0.5 oz) vanilla extract
  • NUTRITIONAL VALUES

    Calories: 4174kcal
    Fat: 360.4g (181.8g S.Fat)
    Carbs: 173.2g
    Protein: 58.4g
    Sugar: 29.1g
    Sodium: 6178mg

    METHOD

    Preheat the oven to 165°C/325°F.

    In a food processor, combine the tofu and pumpkin puree and process for 45 seconds, or until smooth. Add the cream cheese chunks and the remaining ingredients and process for 1 minute, or until smooth and creamy. Pour the mixture into the prepared pie crust and bake for 50 to 55 minutes, or until the center is just set (it will still be slightly jiggly but should not be liquid). Turn off the oven and leave the pie in for another 30 minutes. Place on a wire rack to cool completely.

    Before serving, place the pie in the refrigerator for at least 4 hours or overnight.
    RECIPE NOTES

    Serve a bowl of my fluffy Coconut Whipped Cream alongside this pie for a truly authentic Thanksgiving experience, or, in a pinch, simply buy some vegan whipped topping to scoop or pipe on top.
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    COCONUT CREAM PIE

    COCONUT CREAM PIE

    SERVES ONE 9-INCH PIE

  • 1 recipe Single Piecrust or 1 store- bought piecrust
  • 1⁄4 cup soy, almond, or rice milk
  • 1⁄4 cup cornstarch or arrowroot
  • 1 (13.5-ounce) (383g) can coconut milk
  • 1⁄2 cup sugar
  • 1⁄8 tsp salt
  • 1 tsp pure vanilla extract
  • 1⁄2 cup shredded coconut
  • Coconut Whipped Cream
  • Toasted Coconut
  • NUTRITIONAL VALUES

    Calories: 2334kcal
    Fat: 151g (100.5g S.Fat)
    Carbs: 244.4g
    Protein: 16.8g
    Sugar: 127.4g
    Sodium: 1190mg

    METHOD

    Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

    Take the piecrust dough out of the refrigerator. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 18-inch thick. Lift the dough carefully and place it in the prepared pan. Using scissors or a sharp knife, trim any overhanging dough. Freeze the dough for 30 minutes after poking it a few times with a fork to prevent air bubbles. Bake for 25 minutes, or until the crust is lightly golden. If the crust's edges become too dark while baking, loosely cover them with foil. Before filling, allow the crust to cool completely. Meanwhile, in a small bowl, thoroughly combine nondairy milk and cornstarch with a whisk or fork. Place aside.

    Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and whisk in the vanilla extract and shredded coconut.

    To assemble the pie:
    Fill the crust with the filling. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with toasted coconut and top with coconut whipped cream.
    RECIPE NOTES

    Before serving, the pie should be chilled in the refrigerator for 8 hours or overnight.
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    MOCHA MUD PIE

    MOCHA MUD PIE

    SERVES

    FOR THE CRUST
  • 1 1⁄2 cups chocolate cookie crumbs (dairy-free)
  • 1⁄4 cup vegan margarine, melted

    FOR THE FILLING
  • 2 pints coffee ice cream (dairy- free), softened in the refrigerator for 30 minutes
  • Coconut Whipped Cream
  • Chocolate Sauce
  • 1⁄2 cup chopped almonds, toasted
  • NUTRITIONAL VALUES

    Calories: 198kcal
    Fat: 9.7g (6g S.Fat)
    Carbs: 255g
    Protein: 4g
    Sugar: 16.5g
    Sodium: 207mg

    METHOD

    To make the crust:
    Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

    In a food processor, pulse the cookies until a fine crumb forms. Pulse in the melted margarine until it is completely incorporated. Spread the crumbs evenly and firmly into the prepared pie pan, about 3/4 up the sides. 10 minutes in the oven Allow to cool before freezing.

    To assemble the pie:
    Transfer the softened ice cream to a large mixing bowl and gently stir to soften even more. Evenly distribute the ice cream in the chilled piecrust. Wrap tightly in plastic wrap and place in the freezer until solid. Allowing the pie to come to room temperature for 10 minutes before serving will make it easier to cut. Drizzle the pie with chocolate sauce, then top with a dollop of whipped cream and garnish with almonds.
    RECIPE NOTES

    Can be prepared ahead of time and frozen for up to a month. Allow to thaw slightly before slicing.
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    CHOCOLATE CREAM PIE

    CHOCOLATE CREAM PIE

    SERVES ONE 9-INCH PIE

    FOR THE CRUST
  • 1 1⁄2 cups chocolate cookie crumbs (dairy-free)
  • 1⁄4 cup vegan margarine, melted

    FOR THE FILLING
  • 1⁄4 cup soy, almond, or rice milk
  • 1⁄4 cup cornstarch or arrowroot
  • 1 (13.5-ounce) (383g) can coconut milk
  • 1⁄2 cup sugar
  • 1⁄8 tsp salt
  • 1 cup semisweet chocolate chips (dairy-free)
  • Coconut Whipped Cream
  • Shaved chocolate, for garnish
  • NUTRITIONAL VALUES

    Calories: 3651kcal
    Fat: 233.6g (139.3g S.Fat)
    Carbs: 401.2g
    Protein: 16.9g
    Sugar: 278.5g
    Sodium: 1418mg

    METHOD

    To make the crust:
    Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

    In a food processor, combine cookie crumbs and melted margarine and pulse until combined. Spread the crumbs evenly and firmly into the prepared pie pan, about 34 up the sides. 10 minutes in the oven Allow to cool completely.

    To make the filling:
    Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.

    In a medium saucepan, whisk together the coconut milk, sugar, and salt, and heat over medium-high heat until it begins to boil. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook for 5 minutes, whisking frequently, until the mixture thickens to the consistency of pudding.

    To assemble the pie:
    Pour the filling into the cookie crust to assemble the pie. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with shaved chocolate and coconut whipped cream.
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    HERRY HAND PIES

    HERRY HAND PIES

    SERVES 8 TO 10 HAND PIES

  • 1⁄2 cup sugar, plus extra for sprinkling
  • 2 tbsp cornstarch
  • 1⁄8 tsp salt
  • 2 cups fresh cherries, stemmed and pitted, or 12 ounces frozen pitted cherries, quartered
  • 1 recipe Double Piecrust, or store- bought pie dough
  • All-purpose flour, for work surface
  • Soy, almond, or rice milk for brushing
  • NUTRITIONAL VALUES

    Calories: 184kcal
    Fat: 4.5g (0.7g S.Fat)
    Carbs: 34.1g
    Protein: 2.3g
    Sugar: 14.4g
    Sodium: 106mg

    METHOD

    Preheat oven to 180°C/350°F. Line a large baking sheet with parchment paper or Silpat.

    In a large mixing bowl, combine 1/2 cup sugar, cornstarch, and salt. Stir in the cherries with a large spoon until they are evenly coated with the sugar mixture.

    Take the piecrust dough out of the refrigerator. Roll out each disc of dough until it is about 18-inch thick on a lightly floured surface. Using a large pastry cutter or the rim of a bowl, cut out 5- or 6-inch circles. Line the prepared baking sheet with dough circles and fill each with a heaping tbsp of cherry filling. Half the dough circle should be folded over the filling and pressed together with your fingertips. You may need to use a few drops of water to seal the edges. Make a slit in the center of each hand pie. Brush the hand pies' tops with non-dairy milk and generously sprinkle with sugar. Bake for 30–35 minutes, or until golden brown. Allow to cool for a few minutes before serving.
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    OLD-SCHOOL PUMPKIN PIE

    OLD-SCHOOL PUMPKIN PIE

    SERVES ONE 9-INCH PIE

  • 1 (15-ounce) (425g) can pumpkin puree
  • 1 (13.5-ounce) (383g) can coconut milk
  • 1⁄4 cup melted vegan margarine
  • 1 cup sugar
  • 6 tbsp cornstarch
  • 2 tsp pure vanilla extract
  • 1⁄2 tsp salt
  • 1 tsp ground cinnamon
  • 1⁄4 tsp ground ginger
  • 1⁄4 tsp ground nutmeg
  • 1⁄4 tsp ground cloves
  • 1 recipe Single Piecrust or 1 store- bought piecrust
  • NUTRITIONAL VALUES

    Calories: 168kcal
    Fat: 7.7g (1.7g S.Fat)
    Carbs: 17.4g
    Protein: 7.9g
    Sugar: 3.3g
    Sodium: 64mg

    METHOD

    Preheat the oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

    Combine pumpkin puree, coconut milk, margarine, sugar, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a blender. Blend until smooth.

    Take the single piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.

    Lift the dough carefully and place it in the prepared pan. Trim any overhanging dough with scissors or a sharp knife and set aside scraps for decorative leaves. Fill the pie shell almost to the brim with the pumpkin mixture. It's possible that you won't need to use the entire pumpkin mixture. Bake for 60 minutes, considering that the center will not be completely set when done. If the edges of the piecrust brown too quickly, wrap a piece of foil (about 25 inches long) loosely around the rim. Allow the finished pie to cool completely before placing it in the refrigerator to chill overnight before serving.
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    EASY APPLE PIE

    EASY APPLE PIE

    SERVES ONE 9-INCH PIE

  • 1⁄2 cup sugar, plus extra for sprinkling
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 5 or 6 apples, peeled and thinly sliced
  • 1 recipe double piecrust or 2 store-bought piecrusts
  • Soy, almond, or rice milk for brushing
  • NUTRITIONAL VALUES

    Calories: 1248kcal
    Fat: 4.2g (0.2g S.Fat)
    Carbs: 316.6g
    Protein: 7.1g
    Sugar: 219.1g
    Sodium: 436mg

    METHOD

    Preheat oven to 190°C/375°F. Lightly grease a 9-inch pie pan.

    In a large mixing bowl, combine 1/2 cup sugar, flour, and cinnamon. Mix in the apples with a large spoon until they are evenly coated.

    Take the double piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out 1 disc of dough until it is about 1/8 inch thick on a lightly floured surface. Lift the dough carefully and place it in the prepared pan, allowing about 1 inch to hang over the sides. Fill the pie shell halfway with apple filling.

    Roll out the second disc of dough until it is about 1/8 inch thick on a lightly floured surface. Tuck the excess and overhanging dough into the pie shell and place it on top of the apples. To make a decorative border, crimp the dough between your two index fingers. Make slits in the dough's top layer.

    For an extra-sweet and crisp top, brush the top and edges of the piecrust with non-dairy milk and sprinkle with sugar. Bake for 50–55 minutes, or until the crust is golden brown.
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