3 Vegan Pecan Recipes That Will Blow Your Mind
While pecans meet the definition of vegan simply by virtue of their nature as a nut, when people think of pecans they don’t immediately think of vegan foods. Why? Because, in many cases, pecans are included in recipes that have a ton of dairy included in them, whether it be milk, cream, cheese, or otherwise. And yet, as one of the healthiest nuts out there, pecans are perfect for any number of vegan dishes.
Why Should You Consider a Vegan Diet?
While vegan diets are not for everyone, a diet rich in fruits and vegetables provides numerous health benefits. The elevator pitch laying out the best reasons to go vegan crams several compelling points into just a few easy bullet points. Here they are:
· A vegan lifestyle ensures you do your part to prevent unnecessary animal death and suffering.
· It offers a potent way to shrink our environmental footprint, especially when it comes to global warming.
· A well-planned vegan diet can help you achieve your fitness goals.
· It can help reduce your risk of developing serious chronic diseases and conditions.
· And most importantly, the food is great, available most of the year, and won’t leave your waistline bulging.
In the end, gaining a full understanding of why going vegan is a good thing would require months of reading and study. Veganism covers all sorts of topics, from plant-based nutrition to animal rights philosophy, animal husbandry, and the exploitation of slaughterhouse workers. There is also a lot to cover when it comes to the damage the meat industry inflicts on human health and the environment. The fact is, there are a lot of potential reasons why a vegan diet is good for you and the planet, but we are not here to convince you to go vegan. We’re here to talk about pecans and delicious pecan recipes.
Consider that you don’t even have to be vegan to enjoy vegan pecan recipes. All you need to do is love delicious food. Because that’s what these recipes are – delicious. So, keep reading on and learn more about some of our favorite vegan pecan recipes!
Vegan Pecan Taco Meat
We are going to start with the one that will have your inner Mexican food lover confused. Why? Because your taste buds will think they can no longer tell the difference between real meat and fake meat. Get ready for vegan pecan taco meat! Does it sound crazy? Well, don’t worry, it is not as crazy as it sounds and tastes even better. This easy vegan pecan taco meat will blow away even the most discerning of carnivores. And all you need is eight ingredients to make it happen.
Here’s a pro tip: The pecans soften even better than another nut-based taco recipe that uses walnuts. Pecans are a better option for people who aren’t excited about the crunch that walnuts still have even after soaking for a full day. Pecans soften more (although there is still a slight crunch), which allows them to be far more usable in a myriad of dishes and applications.
Ingredients
· 2 cups of pecans
· 1 red onion
· 4 cloves of garlic
· 1/4 cup of sun-dried tomatoes in oil
· 1 tbsp of avocado (or olive) oil
· 1 tbsp of taco seasoning
· 2 tsp of soy sauce
· 1 juice of a lime
Instructions
Step 1
Soak pecans in a bowl, and cover them with boiling hot water for a minimum of 30 minutes. For better texture let them soak overnight. Either way, drain them when done.
Step 2
Put them into a food processor and pulse until you have meat-like crumbles. Watch it closely, you do not want to process it to the point that you’ve made pecan butter.
Step 3
Chop onions, garlic, and sun-dried tomatoes very fine.
Step 4
Add oil to a skillet and sauté the onions until they are translucent (approximately 2-3 minutes). Then add in the garlic for 1 more minute.
Step 5
Sprinkle the taco seasoning across and stir to combine.
Step 6
Add in the sun-dried tomatoes. Cook for 1 more minute.
Step 7
Add in the crumbled pecans and stir very well. Then pour in the soy sauce (or substitute) and the lime juice and stir it well again.
Step 8
Cook for another 7-8 minutes.
Step 9
Take off the stove and serve.
Pan-Roasted Brussel Sprouts & Butternut Squash
This easy, one-pan Roasted Brussel Sprouts and Butternut Squash with cranberries, pecans, and cinnamon-orange dressing recipe will leave you salivating. It is a perfect vegan side dish to celebrate the changing seasons. This is a no-fuss vegan dish that is both simple and delicious. It’s a great accompaniment that showcases the pecans without making pecans the focus of the entire meal.
This dish combines sweet and savory flavors with each ingredient shining through, and together they mingle perfectly to create an excellent vegan dish that pairs well with a variety of main courses. The best part? With minimal ingredients, it can be ready in just under an hour, with the longest part being the roasting time.
Ingredients
· 1 – 2 tablespoons olive oil
· 1 lb. brussels sprouts
· 1 small butternut squash (about 4 cups)
· 1/3 cup dried cranberries (pref. organic)
· 1/2 cup raw pecans
· 1/4 a cup of orange juice
· generous pinch of cinnamon
· mineral salt & cracked pepper
Instructions
Step 1
Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or lightly grease it with oil.
Step 2
While the oven is preheating, prep your vegetables. Start by cutting the ends off the butternut squash then peel it with a potato peeler. Then slice it in half lengthwise, scoop out the seeds, and dice it into 1/2-inch cubes. Trim the bottom of the brussels sprouts and slice them in half lengthwise. If the Brussels sprouts are on the larger side, quarter them instead.
Step 3
With the oven preheated, it’s time to roast the sprouts. Place the brussels sprouts and squash on the baking sheet, drizzle with a little oil, and toss to coat. Arrange the vegetables in a single layer, making sure the Brussels sprouts are cut side down to help caramelize them, then sprinkle them with salt. Place the baking sheet in the oven and roast for 40 minutes, stirring after 25 minutes.
Step 4
About 5 minutes before removing the vegetables, add the cranberries and pecans to the baking sheet. Remove and let cool slightly.
Step 5
With the sprouts cooling, make the dressing. In a small bowl, squeeze the juice from 1/2 an orange and add a /generous dash of cinnamon, then mix it all well.
Step 6
In a large mixing bowl, add the roasted vegetables along with the orange-cinnamon dressing. Add salt and freshly cracked pepper to taste. The cinnamon is subtle here, add more as desired.
Step 7
Transfer to serving dish. Enjoy warm, at room temp, or chilled.
Vegan Pecan Cheesecake
We couldn’t leave out an amazing vegan dessert, now could we? This vegan pecan pie cheesecake is going to have your taste buds doing a dance. This is the perfect dessert for the holidays. How can you go wrong with pecans, caramel, cashew cream cheese, and more? If you want to impress friends or family for the holidays, add this recipe to your quiver.
We also want to make sure you don’t worry. It can seem like a long and drawn-out process, but it needn’t be. In the end, it’s really only a few steps. Crust, filling, caramel, and pecan topping. Letting the cheesecake set in the freezer is the most time-consuming thing! And let us tell you, once it settles and is ready to be eaten, it won’t last long.
Ingredients
Crust:
· 3/4 cup pecans
· 1/2 cup rolled oats
· 1/4 cup oat flour
· 1/4 cup coconut oil (melted)
· 1 tbsp coconut sugar
· 1½ tbsp maple syrup
· 1/2 tsp vanilla extract
· 1/4 tsp sea salt
Cheesecake Filling:
· 1½ cup cashews (pre-soaked)
· 3/4 cup full-fat coconut milk
· 1/2 cup maple syrup
· 1/4 cup lemon juice (fresh squeezed)
· 1/4 cup coconut oil
· 1/2 tsp sea salt
· 1/4 tsp vanilla extract
· 1/3 cup caramel sauce
Pecan Topping:
· 1½ cup chopped pecans
· 2 tbsp coconut sugar
· 1/4 cup maple syrup
· 2 tbsp coconut oil
· 1/4 cup oat flour
· 1 tsp vanilla extract
· 1/2 tsp sea salt
Instructions
Crust:
Step 1
Preheat your oven to 350°F.
Step 2
Add the pecans, rolled oats, oat flour, coconut oil, coconut sugar, maple syrup, vanilla extract, and sea salt into a food processor and pulse until you get a sandy texture.
Step 3
Pinch a piece of the mixture between your fingers. It should stick together. If it's too dry, add a bit more coconut oil, if it's too wet add more oat flour.
Step 4
Add the mixture to a greased 8×8-inch pie dish and press down very firmly. Use a fork to make a few holes for steam to escape. Bake for 15 minutes until the edges are golden brown and set aside to cool.
Cheesecake Filling:
Step 1
Rinse and drain your cashews and add to a blender, along with the coconut milk, maple syrup, lemon juice, melted coconut oil, sea salt, and vanilla extract. Blend on high for 2-3 minutes until completely smooth and creamy.
Step 2
Pour the filling into the pie dish over the crust. Drizzle your caramel sauce over the filling and use a toothpick or a skewer to swirl it around.
Step 3
Set it on a flat surface in the freezer, and let it set for at least six hours, preferably overnight. If you're setting it overnight, I recommend covering it with aluminum foil.
Pecan Topping:
Step 1
Remove your pie from the freezer and start making your pecan topping.
Step 2
In a small bowl, add your coconut oil, maple syrup, and coconut sugar. Melt in the microwave for about 30 seconds. Then add your chopped pecans, oat flour, vanilla extract, and sea salt, and mix well.
Step 3
Spread over your cheesecake while still warm, so it slightly thaws the top of the cheesecake to allow the topping to settle in. Once this is done you can serve it right away, although I like to let it rest for another 15 minutes to half an hour.
Wow! What an incredible list of vegan pecan recipes. If you need a reason to dip your toe into a vegan diet, you can’t go wrong with the recipes we’ve added here. Get healthy, eat pecans, and help the planet simply by choosing an occasional vegan pecan meal or dessert. You won’t regret it!