Token Vegan Pumpkin Mousse

by Sarah on November 3, 2011 · 16 comments

Somehow, I think I became the token vegan at work.
Not the Foodie who runs marathons and who has eaten a gluten-free, plant-based diet for years.

Not the Foodie who is about to graduate from macrobiotic cooking school, makes her own seitan, and uses Ayurvedic cooking techniques to influence her dishes.

Nope. Me.
Little ol’ lazy in the kitchen, expert only in kiddie food and things you can make in a food processor…

[Original Image Credit]

It is a mantle I took up proudly last month, as I told everyone who I work with (or anyone around me who would listen) about my vegan challenge, and felt drawn to any customer who even appeared to be interested in vegan foods on the shelves. I felt so in tune to the challenges of vegans everywhere that I have now taken it upon myself to create a list of all the vegan packaged products that we sell. (Not easy, let me tell you. It took me a whole day to get through the cereal aisle.) So when I was asked to do a cooking demo on Monday, obviously I needed to make something vegan. And as I am now the token vegan, I figured I better make my version of the token vegan* Thanksgiving dessert: Vegan Pumpkin Mousse.

*Please tell me you get the blog post title’s a Wheel-of-Fortune-style “Before and After” :)
Call it mousse, call it pudding, put it in a (vegan, preferably date-and-nut-based) pie crust and call it pie, stick it in the freezer for an hour and call it soy cream*–
*Such a good idea. Try it. –any which way you like, every vegan has to find a way to get in her seasonal pumpkin.

This is mine.

As I made the original recipe at work, without the opportunity to photograph step-by-step preparation OR proper measuring utensils with which to make sure I have accurate spice and sweetener measurements,* I decided I would be failing you if I didn’t re-make it at home.
*I’m not saying I made the up for the recipe card. But I’m also not saying I didn’t make them up.

Just for accuracy’s sake.*

*The fact that I would then have even MORE in my fridge to eat myself never once crossed my mind.The basic ingredients are silken tofu and pumpkin puree. After that, the sweetness level (and choice of sweetener) as well as the ‘spiciness’ (and the choice of spices) are up to you.I mean, if you wanted to take the word ‘spicy’ to mean ‘heat’ and throw some cayenne in there, I’m not going to stop you.I went with apple pie spice (cinnamon, nutmeg, and allspice), cloves, and ginger. I also used sucanat, vanilla extract, and maple syrup to sweeten.If it’s not sweet enough for you right away…well, add more maple syrup or sugar. Not enough spice? Get crazy with that cinnamon shaker!Yes, I’m basically encouraging you to eat most of it directly from the food processor in the name of ‘tasting and testing.’ I don’t see a problem with that, really.Although it’s pretty thick right away, if you want it to thicken up even more, let it sit for a few hours or over night in the fridge. If you’d prefer a ‘pudding’ more than a ‘mousse,’ add some of the tofu water to the mix.The finale photos appear less orange and more brown. I blame this on my original batch involving more brown sugar and more tofu (which lessened the orange pumpkin glow).

One fabulous ‘take-away’ from the demo?

Serving roasted grapes and apples on top!

Yes, you can roast grapes. And they are AMAZING. Start by putting your diced, covered in apple pie spice, apples into a 375 degree oven for 15-20 minutes, then throw on some (also covered in apple pie spice)* sliced grapes for the last 15-20 minutes.
*Did I or did I not tell y’all I put it on everything?

But if you can’t wait for these to roast before digging into your mousse, then I totally get it.

And I forgive you.


Vegan Pumpkin Mousse

1 15-oz. can pumpkin puree
1/2 block soft/silken tofu (8 oz.), drained
1 Tbsp. grade A Dark Amber (or your favorite) maple syrip
1 1/2 Tbsp. sucanat or light brown sugar
1/2 tsp. vanilla extract
1 1/2 Tbsp. apple pie spice (or 1 1/2 tsp. ground cinnamon + 3/4 tsp. ground allspice + 3/4 tsp. ground nutmeg)
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt

1. Combine tofu and pumpkin puree in a food processor; process until smooth.
2. Add maple syrup and brown sugar, and spices. Process until well incorporated.
3. Taste, and add more sweetener or spice in small increments according to your preference for sweetness (and spiciness!).*
4. Allow to set in the fridge for at least 30 minutes before serving, but ideally overnight.

*Remember that the flavor will intensify overnight, so keep in mind when you will be serving this!

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Lauren November 3, 2011 at 6:02 am

making this!! Looks amazing :)

Laura @ Sprint 2 the Table November 3, 2011 at 8:11 am

Way to go, Token! I was very excited for you to post this – can't wait to try it. Have you tried freezing it and eating it ice-cream-style?

Fran@Broken Cookies Don't Count November 3, 2011 at 10:08 am

That looks so tasty and It looks like you're havign a lot of un being the token vegan!

Tiff @ Love Sweat and Beers November 3, 2011 at 10:27 am

Looks good. Sounds interesting. I am really curious as to how the tofu tastes in something sweet. It has maple syrup and apple pie spice, so it must be good, right?

Lindsay @ The Lean Green Bean November 3, 2011 at 11:35 am

roasted grapes you say? innnnnteresting

Brittany @ GOtheXtraMile November 3, 2011 at 12:35 pm

This looks soo good! I've never roasted grapes before, what a cool idea 😀

Mary @ Bites and Bliss November 3, 2011 at 1:08 pm

I've had roasted grapes in bread before and it was really delicious! Who would have ever thought??

This looks great. I'm imagining it much like the pumpkin pie pudding they put out each year only better. :)

mexigarian November 3, 2011 at 2:26 pm

mmmm fluffy pumpkin mousse. must try to make. Can you taste the tofu??

Kristina @ spabettie November 3, 2011 at 3:57 pm

I LOOOOOVE Wheel's before and after! 😀

this looks awesome, Go Token! 😉 (you know I love that too!) November 3, 2011 at 9:49 pm

Hahaha when I first started working at my job, I was a vegan. so even though I'm not anymore, everyone thinks of me as "The vegan" hahaha

And I want to be like, you know I eat more than just granola and tofu, right?

Leila @ Spinach and Skittles November 3, 2011 at 10:24 pm

I would eat that entire container in one sitting.

alexiaku November 4, 2011 at 4:42 am

this pumpkin mousse looks suuuper tasty! i actually have half a big pumpkin sitting in the fridge- so this recipe comes just perfect. thanks for sharing!

(what runs) Lori November 7, 2011 at 11:18 am

This looks out of control amazing!

And please tell me EVERYTHING about going to macrobiotic cooking school!!! (we definitely need to chat about this more…)

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