Vegan on the Go Lukas Breucha Vegan on the Go Lukas Breucha

SOY LABNEH AND PUMPKIN SEED SPREAD

SOY LABNEH AND PUMPKIN SEED SPREAD

SERVES 1 JAR

  • 2 cups (500 g) soy yogurt
  • 2 tbsp. vegan sour cream
  • 2 tbsp. good-quality pumpkin
  • seed oil
  • 1 tsp. sea salt
  • pinch of freshly ground black pepper
  • 3 tbsp. pumpkin seeds
  • NUTRITIONAL VALUES

    Calories: 758kcal
    Fat: 44.1g (11.4g S.Fat)
    Carbs: 65.5g
    Protein: 33.1g
    Sugar: 38.1g
    Sodium: 1948mg

    METHOD

    Fill a cheesecloth-lined strainer halfway with yoghurt. Place this over a bowl and refrigerate for 12 hours to drip. Squeeze it and transfer the soy labneh to a bowl. Using a handheld blender, purée it with the sour cream, oil, salt, and pepper.

    Set aside a few pumpkin seeds for decoration before finely chopping the rest and toasting them in a dry pan. Allow to cool slightly before folding into the labneh. Pour into a tightly closed container and top with the remaining pumpkin seeds.
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    Vegan on the Go Lukas Breucha Vegan on the Go Lukas Breucha

    PUMPKIN MAPLE DONUT HOLES

    PUMPKIN MAPLE DONUT HOLES

    SERVES 24 DONUT HOLES

    FOR THE DONUT HOLES
  • 1 1/2cups (225 g) roasted almonds
  • 3/4 cup (180 g) pumpkin purée
  • 1/3 cup (80 ml) maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/4 cup (40 g) chia seeds
  • 1 cup (100 g) loosely packed gluten-free or vegan graham cracker crumbs, divided

    FOR THE CREAM CHEESE DIPPING SAUCE
  • 1/4 cup (60 g) vegan cream cheese
  • 2 tbsp.(30 ml) maple syrup
  • NUTRITIONAL VALUES

    Calories: 112kcal
    Fat: 6.1g (0.8g S.Fat)
    Carbs: 12.8g
    Protein: 2.9g
    Sugar: 5.9g
    Sodium: 62mg

    METHOD

    TO MAKE THE DONUT HOLES Place the almonds in a food processor fitted with an S- blade and process for 5 minutes, or until they are nearly the consistency of almond butter. Pulse the almonds with the pumpkin, maple syrup, cinnamon, ginger, salt, cloves, and nutmeg until combined.

    Transfer the pumpkin mixture to a mixing bowl and fold in the chia seeds and 1/2 cup (50 g) graham cracker crumbs until well combined. Freeze the donut holes for 15 minutes after placing 24 tbsp. (15 g) scoops on a large baking sheet.

    In a small bowl, combine the remaining graham cracker crumbs, and gently roll the firmer donut holes between your hands to create a smoother sphere. Place the donut holes in the crumb bowl to coat, then on a plate; they will be soft. Serve with a dipping sauce of cream cheese. Refrigerated donut holes can be kept for up to a week.


    FOR THE CREAM CHEESE DIPPING SAUCE In a small mixing bowl, combine the vegan cream cheese and maple syrup until smooth.
    RECIPE NOTES

    It can be difficult to find graham crackers that do not contain honey! I discovered a gluten-free graham cracker brand in some natural foods stores that is completely vegan and works well in recipes.
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    What we’re cooking with.

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