HAPPY Thanksgiving!!! So this video is a little special, ’cause we had our very first cooking blunder on Those Annoying Vegans! But never fear! We placed a figurative vegan bandaid on our whoopsy and made something delicious!!! Please enjoy this yummy sweet treat along with your other cruelty-free Thanksgiving dishes, because we all know what Thanksgiving is REALLY about. Safe travels and enjoy! 🙂
Here’s our Lemon Parfait video showing how to make non-dairy sweetened condensed milk! https://youtu.be/aWLfdiaaHYM
INGREDIENTS and price breakdown:
1 can (15 oz) organic pumpkin pureé ≈$2.00
1 3/4 cup non-dairy sweetened condensed milk ≈$6.00
4 “Neat Eggs” egg replacer ≈$0.98
1/2 cup brown sugar ≈$0.50
1 vegan pie crust ≈$2.50
1 1/2 tbs cinnamon
1/2 tsp ginger
1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp pure vanilla extract
AND DON’T FORGET!
About 3-4 tbs (≈ 1/4 cup) arrowroot powder or cornstarch ≈$1.00
TOTAL COST: approx. $13.98
Makes about 8 servings
LET’S MAKE IT:
1) Just put ALL of it into a mixing bowl and blend until creamy and smooth!
2) Place in pie tin.
3) Bake at 425 degrees for 15 minutes and then lower to 375 for 45 minutes.
4) Top with soy whip! Serve with non-dairy ice cream!
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“Fretless” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License