This vegan pumpkin-bake will most likely be a new addition to your list of favourite pumpkin-recipes. Served with a quick pear-fig-compote, it makes both a sweet and tasty dessert and breakfast.
I just had to. Yes, another sweet pumpkin recipe (remember these muffins?). But let's be honest, before the Christmas cooking and baking spree will hit, we all still want to enjoy those orange-glowing pumpkins on our plates. Either as hearty soups or as a sweet dessert. And I am pretty sure this vegan pumpkin bake will hit the spot.
Apart from pumpkin puree, I used vegan quark as another main ingredient. I am pretty sure vegan quark is not available everywhere and if you have trouble finding some, I recommend using a very thick, kind of greek-style vegan yogurt alternative or make vegan quark yourself! Simply place a cloth or nut milk bag in a strainer, dump in a container of unsweetened soy yoghurt and place in the fridge overnight. Don't forget to place everything in a bowl. The next day, you should have water in the bowl and a much thicker soy yoghurt in the strainer. There you have your vegan quark.
The remaining ingredients of the vegan pumpkin-bake include maple syrup to sweeten, a bit of cinnamon and vanilla, oat flour, baking powder and some plant based milk. That's it! Mix it all together, bake it and patiently wait for it to be done.
Actually, in the meantime you should take care of the pear-fig compote. It's pretty simple to make and after you've diced the fruits you just put it in a pot on low heat and let it do it's thing. Once both the pumpkin-bake and the pear-fig compote are done, it's finally time to serve! I recommend also adding a dollop of vegan quark or yogurt. Enjoy!
If you give this vegan pumpkin-bake with pear-fig-compote a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
Vegan Pumpkin-Bake with Pear-Fig-Compote
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Breakfast, Dessert
Description
This vegan pumpkin-bake will most likely be a new addition to your list of favourite pumpkin-recipes. Served with a quick pear-fig-compote, it makes both a sweet and tasty dessert and breakfast.
Ingredients
Pumpkin-Bake
- 1 cup vegan quark* (250 g)
- ½ cup pumpkin puree
- ½ cup plant-based milk
- ½ cup maple syrup (140 g)
- ½ tsp cinnamon
- ½ tsp vanilla extract
- ⅔ cup oat flour
- ½ tsp baking powder
Pear-Fig-Compote
- 3 small to medium-sized pears
- 1 apple
- 2 dried figs
- ½ cup filtered water
- 3 tbsp coconut sugar
- ¼ tsp cinnamon
Instructions
- Preheat the oven to 350 °C (175 °C).
- For the pumpkin-bake, add the vegan quark, pumpkin puree, plant-based milk and maple syrup to a large bowl and whisk everything together. Then stir in the remaining ingredients.
- Add the mixture to a round, slightly greased casserole dish (20 cm / 8 inches in diameter). Bake in the pre-heated oven for 40-45 min until the surface is slightly browned.
- Take the pumpkin-bake out of the oven and let cool.
- In the meantime, prepare the compote. Deseed and dice the pear and apple and chop up the dried figs.
- Add all the ingredients for the compote to a small pot, bring to a boil and cook on low heat for 20 min with the lid on. Afterwards, remove the lid and cook for another 6-8 min. Add a tablespoon or two of water if needed. Finally, use a potato masher to mash the compote.
- Serve the pumpkin-bake with the pear-fig compote and a dollop of vegan quark. Tastes both warm and cold. Keep leftovers in the fridge for up to 5 days.
Notes
*If you can't find a vegan quark-alternative, you can easily make it yourself. Take a bowl, place a strainer lined with a cloth or nut milk bag, dump in a container of unsweetened soy yoghurt and place in the fridge overnight. The next day, you should have water in the bowl and a much thicker soy yoghurt in the strainer.
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