3 Vegan Crazy Tasty Recipes For Friendsgiving!

Spiced Pumpkin Hummus Dip

Hummus thanksgiving dip ecological method


A fun fall-themed hummus dip recipe that's easily made using a food processor. Vegan, low carb. Yields 3 cups of hummus.

Prep: 15 mins Yield: 6 servings

INGRIDIENTS for a sustainble recepie

  •  1/4 ounce chickpeas (garbanzo beans) drained and rinsed
  • 15 ounce canned pumpkin puree
  • 1/4 cup pumpkin seeds
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil

For the seasonings:

  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


How to make hummus ecological method


  • In a food processor, combine chickpeas, pumpkin, tahini, lemon juice, and olive oil. Process until smooth.
  • Add all seasonings to the food processor. Puree again until smooth, pausing once to scrape down the sides of the bowl.
  • Put the mixture in a lidded container. Stir in pumpkin seeds. Cover and refrigerate until cold.
  • For serving, optionally garnish with additional pumpkin seeds and ground paprika, and serve with crackers, baby carrots, or roasted vegetables.

    Hummus spices tasty ecologicalmethod


    Makes 6 Servings

    Amount Per Serving:

    Calories 180 (31% from fat)


    Total Fat 6g

      Saturated Fat 1g

    Cholesterol 0mg

    Sodium 370mg

    Net Carb 14.5g


    Total Carb 21g

    Dietary Fiber 6.5g

    Sugars 3g


    Protein 7g


    Vitamin A 163% · Vitamin C 4% · Calcium 4% · Iron 13%


    Vegan Spinach Artichoke Dip


    This is the best vegan & ecological spinach artichoke dip ever! It's loaded with spinach, artichoke hearts, garlic, and a creamy cashew sauce! This gluten-free and oil-free vegan dip is loved by vegans and non-vegans alike and it's ready to eat in 30 minutes! 

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Servings: 10 servings

    Calories: 354kcal


    • Small Pot

    • High-Powered Blender

    • Large Pan


    • 1 ½ cups raw cashews, pref. soaked
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • â…› tsp nutmeg
    • ½ tsp salt (add more to taste)
    • ÂĽ tsp black pepper (add more to taste)
    • 3-4 tbsp low-sodium vegetable broth
    • 1 medium red onion diced
    • 3 medium garlic cloves minced
    • (2) 14 oz cans artichoke hearts (in water) rinsed, drained, and roughly chopped
    • (2) 10 oz bags frozen spinach
    • 1 ½ cups raw cashews
    • 2 cups unsweetened coconut milk (from a carton, not canned)
    • 2 tbsp fresh lemon juice (about 1 large lemon)
    • 1 ½ tbsp raw apple cider vinegar
    • 4 tbsp nutritional yeast
    • 1 tsp papr


    1. Cook the raw cashews in enough water to cover them by one inch for 10 minutes and then carefully drain out the water.
    2. Put 1 ½ cups cashews, 2 cups unsweetened coconut milk, 2 tbsp lemon juice, 1 ½ tbsp apple cider vinegar, 4 tbsp nutritional yeast, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp black pepper into a high-powered blender. The cashew cream sauce should be smooth and creamy after blending on high. It should be thick enough to coat the back of a spoon.
    3. In a large pan over medium heat, saute the diced onions in 3-4 tablespoons of vegetable broth until they are soft and translucent. Adding the chopped artichokes and garlic and sauteing for 2-3 minutes should do the trick. You may need to add more broth if the pan gets too dry. Pour the cashew cream sauce into the pan and stir to combine.
    4. Lastly, stir in the frozen spinach. Stir it together, and let it cook for 10-15 minutes or until the dip is hot and bubbly. The mixture will continue to thicken as it cooks. If it gets too dry, add a little bit more coconut milk so it's creamy and saucy. 

    ecological method artichoke dip


    • Boiling (or soaking for 2-3 hours) the raw cashews for 10 minutes prior to blending them helps the cashews to break down easier in the blender and makes it easier for your body to digest them.

    • Only use unsweetened and unflavored plant milk to make the dip. If you use sweetened or vanilla-flavored, the dip will taste sweet. 

    • The dip will continue to thicken as it cooks, so you may need to add more liquid if it gets too dry. It should be very saucy and creamy.

    • Store the leftover dip in an airtight container in the fridge for 4-5 days or you can freeze it for a future snack. 

    ecological method vegan artichoke dip



    Makes 6 Servings

    Amount Per Serving:

    Calories: 354kcal


    Carbohydrates: 20g

    Protein: 11g

     Fat: 28g

    Saturated Fat: 13g

    Sodium: 512mg


    Potassium: 670mg

    Fiber: 7g

    Sugar: 5g


    Protein 7g


    Vitamin A: 11880IU · Vitamin C: 26mg · Calcium: 156mg · Iron: 5mg

    recepie by simple veganista

    The Best Whole Roasted Cauliflower (5 Ingredients!)

    vegan roast for thanksgiving ecological method

     Behold, the whole roasted cauliflower.

    We in the Ecological method love these yummy, easy sustainble recepies handy!

    When it comes to roasted cauliflower, there are a few secrets:

    This recipe is easy, requiring just 5 ingredients and simple methods to prepare!

    Tip #1: Start with a sauce comprised of spices (such as shawarma spice blend* and harissa*), a little oil, maple syrup, and salt. The result is a flavor-packed marinade of sorts that’s perfect for lathering all over your cauliflower.

    Tip #2: Flip your cauliflower upside down to let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce all over the exterior.

    Tip #3: Add just a pinch more spice and salt to the exterior for even more flavor.

    Tip #4: Place a pan with water on the bottom of your oven while baking so the cauliflower steams and gets softer faster. It doesn’t make the cauliflower soggy as long as you don’t over-bake – just perfectly tender all the way to the core. 

    Tip #5: Turn the oven to broil at the last minute to get a browned outer edge.

    That’s it! Just 5 ingredients and 5 tips to the perfect roasted cauliflower.

    Easy cauliflower recepie ecological method

    We hope you all LOVE this cauliflower! It’s:

    Perfectly tender

    Packed with flavor

    Easy to make

    Super versatile

    & So delicious

    For dinner parties or weeknight meals, serve this cauliflower as the main dish or an appetizer. Due to cauliflower's low calorie content, we recommend serving it over cooked quinoa with some Pesto or Chimichuri You could also add our Actually Crispy Chickpeas to the plate to add some fiber and crunch!

    If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo on Instagram. 

    5 Ingredients for the Best Roasted Cauliflower!

    Find out how to make a delicious whole roasted cauliflower with two spice options, easy-to-follow directions, and serving suggestions! A flavorful, wholesome alternative entrée or festive appetizer. Just 5 ingredients required!

    Prep Time: 10 minutes

    Cook Time: 45 minutes

    Total Time: 55 minutes

    Freezer Friendly No 

    Does it keep? 4 Days



    • 1 medium-large head cauliflower (~1 ÂĽ – 2 pounds or 550-950 g // ~5-7 inches or 12-18 cm in width)
    • 2 Tbsp avocado oil (or melted coconut oil // if oil-free, sub water )
    • 2 Tbsp water
    • 2 Tbsp shawarma spice blend (or curry powder* or a blend of similar spices // plus more for exterior)
    • 1-2 tsp harissa paste (optional // reduce for less spice // increase for more spice)
    • 2 tsp maple syrup (if avoiding sugar, omit)
    • 1/2 tsp sea salt (plus more for exterior)

      FOR SERVING optional

      • Fresh parsley
      • Cooked quinoa*


        1. Preheat the oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.

        2. Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).

        3. In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.

        4. Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.

        5. Roast the skillet in the oven for 35-50 minutes (depending on the size of the cauliflower) or until a knife easily penetrates the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.

        6. To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.

        7. Remove from the oven and let the cauliflower rest in the pan for 5-10 minutes to continue softening the core, if needed. Enjoy as is or garnish with desired sauces and sides. We went for quinoa cooked with Curry powder.

        8. Leftovers can be stored in the refrigerator for up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.

        Ecological method vegan cauliflower recpie roast thanksgiving

        Recipe by: Minmalist Baker

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