Brandi Doming

PP Colorful Southwest Salad

Chef:  Brandi Doming; Vegan 8
Makes:  2-4 servings
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes


  • 1 huge red bell pepper or 2 small ones, finely chopped (200 g, you’ll need about 2 c chopped)
  • 1 ¼ c pre-cooked corn (I just use frozen)
  • 2 15 oz cans low-sodium black beans, drained and rinsed
  • ¼ c fresh lime juice (about 4-5 limes, make sure to measure)
  • 1 T pure maple syrup 
  • 1 t chili powder
  • ½ t ground cumin
  • 1/8 t fine sea salt
  • 1 avocado chopped


  1. Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper. 
  2. Place the chopped bell pepper to one of the pans and season with salt and pepper.
  3. Spread the corn out on the second pan.
  4. Put the bell peppers on the middle rack and the corn on the bottom rack.  Roast for 10 minutes.
  5. This is just enough to give them some flavor and soften them, but still retain firmness. 
  6. While the veggies are roasting, drain and rinse the beans and warm them up.
  7. Next, prepare your lime sauce by combining the lime juice, syrup, chili powder, cumin and salt; whisk well.
  8. Add to a small pan over the stove over medium-low heat.  Cook for just a couple of minutes to heat through.
  9. Once the veggies are done from the oven, add them to large serving bowl.  
  10. Add the beans and pour the lime sauce over and toss to coat everything evenly.
  11. Chop your avocado and add last, right before serving.


  1. Citrus flavor gives a wonderful flavor to this salad; so hardly any salt is needed.  
  2. But taste and adjust seasonings if necessary. 
  3. I sprinkle more chili powder and just a pinch of salt.
  4. If serving this as a main meal, it will probably only be enough for 2 servings, but as a side dish, it will be good for 4.  
  5. We’ve eaten this as a salad and also added it as a filling inside tacos with my Mexican Tahini Sauce.  YUM.
  6. This salad is delicious both chilled and warm.

Follow BRANDI @ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page




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PP: Spicy Red Pepper Curry Sauce with Broccoli and Rice

Chef:  Brandi Doming; Vegan 8
Makes:  2-3 Servings
Prep Time:   20 minutes
Cook Time:  45 minutes
Total Time:  1 hour 5 minutes










  • 2 red peppers
  • 4c broccoli florets (you can use frozen)

For the Rice

  • 1 c jasmine white rice
  • 1 ½ c water
  • ¼ t fine sea salt


  • 5 T water
  • ¾ c finely chopped white or yellow onion
  • 3 large garlic cloves, minced
  • ¼ t salt
  • 1/8 t black pepper
  • 1 ½ -2 t Penzey’s Now Curry (depending on how spicy you like, start with 1 ½ t)
  • ½ c cashew milk (if you are allergic to nuts, then use soy milk or “lite” coconut milk, but choose a creamy one for best results.
  • 1 T lemon juice (plus more for serving
  • ½ t fine sea salt

Note:  Regarding the curry powder, as stated above in my post, the Penzey’s “Now Curry” is more potent, contains 15 spices and is more spicy, so if you can’t find it or are not using it, make sure to use a good yellow curry powder.   McCormick will be a decent sub, as it has similar spices, but it is definitely less spicy and may not yield the same taste, so your ratio will be different.  With the Penzey’s being much spicier, you may need to increase your curry powder and add a pinch of cayenne for a spicy kick.  You can easily adjust it after blending the sauce.


  1. Preheat the oven to 450 degrees and line a pan with foil.  Add your bell peppers to the pan and roast for 25 minutes.  Note:  after 15 minutes has passed, you will be adding the broccoli to the oven.  Set your timer!
  2. While the bell peppers are roasting, start your rice.  Add the rice, water and salt to a pot and bring to a boil.  Once boiling, immediately cover and turn down to simmer.  Cook for 15 minutes or until all the water is gone.  Mine took exactly 15 minutes.  Be careful so it doesn’t burn at the bottom, as white rice cooks much faster than brown.  Fluff with a fork and leave uncovered.
  3. While rice is cooking, add the water (5 T), onion, garlic, salt and pepper (not the curry yet) to a large pan over medium heat.  After it begins to simmer, let it cook about 5 minutes, then add the garlic.  Cook a couple more minutes, adding water if needed.  Once it’s tender and there is no more water, add the curry powder and cashew milk and turn to low heat.  Stir it around and cook for just a minute to heat the curry through and the milk sauce turns yellow.  Remove from the heat.  Pour it carefully in a blender, but don’t blend yet.
  4. After 15 minutes has passed with the peppers, place your broccoli on a parchment lined pan and season well with salt and pepper.  Add your broccoli to the bottom rack of the oven beneath the peppers.  Your broccoli should be done in the last 10 minutes of the peppers finishing up.  Depending on the size of florets, yours may take longer.  Watch closely so they don’t burn since it’s a high temp.
  5. Remove the bell peppers and let them cool a couple of minutes.  Then carefully slice the bell peppers and remove the stem and seeds and add to a blender.  Add all of those black charred skins, yes, lots of flavor.  Add the lemon juice and remaining ½ t salt and blend everything until completely smooth.  Taste and add more curry (will need more and possibly some cayenne, if you used a mild one) or lemon juice if you want it more tangy.  Or add more milk if you want it milder and more creamy.  Pour a lot over your rice and add the broccoli.  I gave my bowl a good squirt of fresh lemon juice right before serving for a bright tone.
  6. This makes a lot of sauce, 1 ½ cups, so you will likely have left overs.  It would go great over a large bed of roasted veggies, too.  Yum.

Follow BRANDI @ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page


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PS: Holiday Gingersnap Pepperment Muffins

Chef:  Brandi Doming; Vegan 8
Makes:  10  muffins
Prep Time:  10 minutes
Cook Time: 15-20 minutes
Total Time:  25-30 minutes


Dry Ingredients

  • 1 c + 2 T whole wheat pastry flour
  • 1/4 c+ 2 T oat flour (I ground up my own oats for a rougher texture, just make sure to measure after grinding. Grind about 1/2 c regular oats into a fine flour and then measure)
  • 3/4 c + 2 T organic sugar (I tried coconut sugar and it was not sweet enough with these measurements, so adjust accordingly if you use it)
  • 1 1/2 t baking powder
  • 1 T ground cinnamon
  • 1 1/2 to 2 t roasted ground ginger (depending on how spicy you want it, regular ginger will work, it just won't be quite as spicy)
  • 3/4 t ground allspice
  • just under 1/2 t fine sea salt
  • couple of T of crushed peppermint candies (optional)

Wet Ingredients

  • 1/2 c+ 1 T "lite" unsweetened coconut milk (or soymilk)
  • 3 T applesauce 
  • 3 T almond butter
  • 3 T blackstrap molasses (unsulphered will work too I'm sure)
  • 1 1/2 t vanilla extract
  • 1 1/2 T apple cider vinegar


  1. Pre-heat the oven to 350 degrees. Line a muffin pan with Reynolds Stay-brite liners...these work phenomenal and will not stick whatsoever. Paper liners may stick to the muffins. 
  2. Sift together or use a mesh strainer to combine all the dry ingredients into a medium sized bowl.
  3. Whisk very well until thoroughly combined and no lumps remain. Stir in the peppermint candies, if using.
  4. In a small coffee mug, combine the milk, apple sauce, almond butter, molasses and vanilla and whisk well. Now whisk in the apple cider vinegar and immediately pour into the dry ingredients.
  5. Stir with a spoon just until combined, being careful not to over mix.
  6. Carefully spoon the batter into the prepared muffin pan, filling up 10 liners.
  7. Bake for 15 minutes, or until a few dry crumbs on a toothpick remain when inserted in the center of a muffin. 
  8. Bake for 15-20 minutes. Mine took exactly 19 minutes with a few dry crumbs on a toothpick and were perfect. Do not over bake, or they will be dry!
  9. Let them cool for 10 minutes and then remove from the pan. It is best to let them cool completely, as they will be tender warm.
  10. Sprinkle crushed peppermint on top of the muffins once they have completely cooled.


  1. If you don't want to put any peppermint candies in the actual muffins, you can just sprinkle them on top after they have cooled completely after coming out of the oven. I did this with one of the batches and loved it! Just a touch of peppermint!

Follow BRANDI @ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page


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PP or PS: Family Filling Mexican Breakfast Burritos

Chef:  Brandi Doming; Vegan 8
Prep Time:   10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes



  • 2 c chopped red or gold potatoes about ¼” size.  (you want them small so they fill burritos easily)
  • 2 c chopped bell pepper strips about 2” long (a tri-color bag is great!)
  • ¼ c water
  • ½ t fine sea salt
  • 1 c cooked chickpeas, drained and rinsed (if using canned)
  • 1 c corn
  • 1 c smooth salsa, not chunky ( I use mild or may too spicy for some)
  • 1 t ground cumin
  • ¼ t – 1/8 t ground chipotle chili pepper spice (optional for extra heat)

Avocado Cumin Cream (If you eliminate the cream, this recipe would be PP)

  • 1 lg avocado
  • ½ t ground cumin
  • 2 T salsa
  • ½ T water
  • ¼ t fine sea salt
  • Whole Grain Tortilla Wraps of your choice.  

Optional Garnish:  fresh chopped jalapenos


  1. First, you’ll need to roast your potatoes.  Preheat the oven to 400 degrees F and line a sheet pan with parchment paper, so they don’t stick.  Spread the chopped potatoes out evenly and season lightly with salt and pepper.  Mae sure you’ve chopped your potatoes about ¼” inch each.  Bae for 20 minutes until tender and starting to brown.  Make sure they are done by checking one with a fork.
  2. While the potatoes are cooking, chop our bell peppers into 2” strips.  Get all your chickpeas, corn and spices ready.  When there is about 1- minutes left cooking for your potatoes, you can start to cook the bell peppers.  That way everything should be done the same time.
  3. Add your bell peppers to a large pan with the ¼ c water.  Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated.  Don’t move on to the next step until all the water has evaporated.
  4. Add the chickpeas, corn, salsa, cumin and chipotle chile pepper (if using).  Stir well to coat everything.  Cook 5-10 minutes until everything is heated through and the sauce has thickened up.
  5. While the veggie mixture is cooking, prepare the avocado cumin cream by processing the ingredients either in a food processor or for faster results, I just used a hand immersion blender.  Blend until smooth.  Add more water if you want it thinner.
  6. Add the cooked veggie mixture to your tortillas and drizzle the avocado cream inside and on top for presentation, if desired.  Add optional chopped jalapeno for garnish.   I loved the jalapeno, but left it off for my hubby and daughter.   The avocado cream is only good eaten right away, as it will turn brown.
  7. You can wrap extra burritos tightly in foil (minus the avocado cream) and store them in the fridge.  Just reheat in a toaster oven or regular oven at 300 degrees F until warmed through.


  1. If you are in the mood for a cheesy Mexican burrito, then be sure and add my Easy Vegan Mexican Cheese Sauce to it for total bliss.

Follow BRANDI @ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #@thevegan8 or share them on my Facebook page.

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PS: Holiday Gluten Free Sugar Cookies

Chef:  Brandi Doming; Vegan 8                                                                                                                 Makes:  18 cookies
Prep Time:  20 minutes
Cook Time:  8 minutes
Total Time:  28 minutes

Plant Strong; not recommended for those eating plant perfect.


  • 4 ½ T coconut sugar, powdered (54 g, finely ground, see directions)
  • 1 c + 2 T blanched almond flour (128g, see Note below on brands)
  • 7 T potato starch, not potato flour (70g, I use Bob’s Red Mill).
  • ¼ c + 2 T white rice flour (60 g, make sure it is not the sticky white rice flour, just regular)
  • ½ t aluminum-free baking powder (I use double-acting)
  • Scant ½ t fine sea salt
  • ½ c pure maple syrup (120 ml)
  • ¼ c + 2 T raw cashew butter (make sure to use raw and no other added ingredients for it to work correctly 
  • In the recipe, I make my own, see below)
  • 2 ½ t vanilla extract
  • Optional:  organic sprinkling sugar for topping if desired

Note:  To have the results turn out as I have here, make sure to use a kitchen scale, it is so important with gluten-free baking to get the right amounts, as even a couple of tablespoons off can alter results.  Also, I did multiple trials of these cookies, so if you sub, it’s at your own risk, I cannot guarantee results, these were very challenging to create. The almond flour absolutely cannot be subbed, as it gives the main source of moisture to the cookies since these have no added oil.  It’s very important to use a finely ground blanched almond flour for the cookie texture to turn out right.  They will not be soft likely if you us an almond meal or grind your own.  I recommend King Arthur brand or the Kroger brand called Simple Truth.


  1. Preheat your oven to 350 degrees and line 2 dark metal cookie sheets with parchment paper.  Lighter color pans or aluminum left these with too soft of bottoms.
  2. First, you will need to blend up your coconut sugar down to a fine powder.  I did this in my Vitamix in about 15 seconds.  This gives better distribution of sweetness, and visual, to the cookies since coconut sugar granules are very gritty.  It did not work in my food processor, so use a high-powered blender or coffee grinder.  Beware, it will get very powdery!  So leave the lid on a few seconds to let it settle first.  Add the sugar to a large bowl, making sure to scrape it all out.  
  3. Measure all your flours with a kitchen scale for accurate results.  When measuring almond flour or starches, fluff them first to rid lumps and then scoop up with your cup and gently pat down to make sure there are no gaps, then level off.  Add the almond flour, potato starch, rice flour, baking powder and salt to the bowl of sugar.  Whisk very well until everything is well incorporated and no lumps remain.  I jab my whisk around to break up lumps.
  4. In a separate medium bowl, add the syrup, cashew butter and vanilla.  (make sure if your cashew butter has firmed up, then warm it to a really smooth consistency before measuring.  It should be smooth like a really soft butter cream frosting.   Make sure to level off the measuring cup for accurate results.)  Whisk until it’s a completely smooth liquid.  Pour over the dry ingredients slowly while stirring together the batter with a spoon.  Stir the batter for several minutes, making sure all the flour is incorporated and it becomes really thick and stiff.   Try not to eat all the batter, it is that good.
  5. Using a tablespoon, scoop out a heaping tablespoon of dough and roll into 18 balls and place on the two pans.  It is a sticky dough, but can be rolled into balls with your hands.  Use a small piece of parchment paper to place over each cookie and press down each ball down to ¼ inch thickness, no less or they will be too thin.  Mae sure to press down around the whole cookie evenly into a round shape.  Sprinkle with sprinkling sugar, if desired, for a festive touch.
  6. Note:  I noticed these cool more done/faster with crispier bottoms when cooed on a dark metal pan, versus a light thick aluminum pan, so keep that in mind.  Use a dark metal pan if possible, I preferred the results on a dark metal sheet pan (with parchment paper).   Bake for about 8 minutes in cold weather and 10 minus for warmer/humid weather.  If using a thick aluminum pan, it will likely take closer to 10 minutes for the bottoms to cook enough.  The tops should have poofed up and the edges have a slight crackled effect. Keep in mind, ovens vary.  So, remove them once they have poofed up nicely with slight cracked edges.  They will seem slightly under cooked at first, but still cook as they cool, that is the nature of potato starch.  Let them cool on the pan for 10 minutes as they will be too delicate to remove right away, then using a thin spatula, remove them to cool completely on a wire rack.  Once completely cooled, store in a sealed container, so they don’t dry out.  These are best when consumed within the first day, as they start to dry out by the next day because of the starch and no oil factors.  They are still good the next day, just not as moist.  Another reason why it’s important not to over bake.  

Follow BRANDI @ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8  or share them on my Facebook page.

Brandi's byline pic.jpg
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PP: Peppermint GF Chocolate Holiday Cake

Chef:  Brandi Doming; Vegan 8
Prep Time:  15 minutes
Cook Time:  25 minutes
Total Time: 40 minutes


  • 1 1/2 c  blanched almond flour (150 g, use a scale for accurate results, do not use regular almond meal (with the skins), it is not light enough and will not produce the same results)
  • 1/2 c potato starch , not potato flour (80 g)
  • 1/4 c + 2 T unsweetened cocoa powder (35 g)
  • 2 t aluminum-free baking powder (8 g)
  • 1/2 t fine sea salt (4 g)
  • optional: 1 t finely ground espresso (I use Illy brand , this makes the chocolate richer)
  • 3/4 c + 2 T pure maple syrup (210 mL)
  • 1/4 c + 2 T unsweetened pumpkin puree (92 g)
  • 1/2 c aquafaba (the liquid from a can of chickpeas)
  • 1/4 t peppermint extract (I found this to be just enough to not overpower the peppermint flavor, because there is peppermint in the glaze too)
  • Chocolate Peppermint Glaze
  • 1/4 c pure maple syrup
  • 3 T unsweetened cocoa powder
  • 1/16th t peppermint extract
  • 1/8 t fine sea salt
  • optional: crushed peppermints for presentation purpose
  • Note: It is crucial to not sub these ingredients for best results. I cannot vouch for results if you change the recipe. It's necessary to use blanched almond flour because it is what makes the cake so moist and light. I don't recommend Bob's Red Mill blanched almond flour for this cake. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. If you must use it, make sure to grind it down a bit further in a vitamix. I highly recommend King Arthur Flour or Honeyville, Simple Truth brand from Kroger, or if you are in Texas, use the HEB brand, it's perfect and what I use for my cakes.


  1. Make sure your pan is ready before preparing the ingredients. You will need to line a 9 inch round metal pan with parchment on the bottom. I cut a round circle of paper for the bottom. The best way to make the perfect circle is to place the pan on the paper and draw a line around the edge of the pan. Lightly spray only along the inside sides of the pan and place the parchment paper circle down on the bottom. Add some cocoa powder to the inside sides and swirl the pan around over the sink, with the cocoa powder covering the spray well on the sides as your rotate the pan. Turn the pan over and tap hard the excess powder out. Preheat your oven to 350 degrees.
  2. Make sure to weigh all your ingredients for accurate results. I can't stress the importance of this enough. Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage. To measure, scoop your cups into the dry ingredients, pat down well to make sure there are no gaps and then level off, or simply use the scale for accuracy, making sure your bowl is on the scale and zeroed out before adding the ingredients. Add the almond flour, potato starch, cocoa powder, baking powder, salt and espresso (if using) to a large bowl and whisk everything together really well until there are no lumps remaining. Really make sure it is smooth.
  3. In a separate medium bowl, add the syrup, pumpkin (make sure to level off), aquafaba and peppermint extract. Lightly beat the liquids with a handheld mixer just until smooth and slightly frothy. Pour over the dry ingredients and beat again until completely smooth, about 30 seconds.
  4. Pour the batter into your prepared pan and bake on the middle rack for 25 minutes, or until a toothpick comes out clean from the center (may have a few DRY crumbs, but shouldn't have wet batter), I removed mine at exactly 25 mins, but yours may take longer. Make sure it is cooked through. Let cool in the pan 30 minutes before removing from the pan. Then place your serving platter on top and flip it over, so the flat side is facing up. Cool completely before adding glaze or eating, as it will still be cooking through as it cools. To make these as cupcakes, they will make 12 tall cupcakes or 14 regular size. They should cook about the same time, just check for a clean toothpick or a few dry crumbs, not wet batter.
  5. For the chocolate peppermint glaze, simply whisk the ingredients until smooth and drizzle over the top. It will take a few minutes because of all the cocoa powder. Garnish with crushed peppermints for presentation, if desired. Keep cake stored in a sealed container to retain it's moisture, at room temperature. Cake is always best and the freshest the day made.

Follow BRANDI @ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #the vegan8 or share them on my Facebook page.

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PP: Vegan BBQ Lentil Loaf

Chef:  Brandi Doming; Vegan 8
Prep Time:  30 minutes; Sit time batter:  20 minutes
Cook Time:  1 hour minutes ; Sit time after baking: 20 minutes
Total Time: Two hours 10 minutes


To make the lentils

  • 1 c dry green lentils (193 g, do not use red lentils, too mushy)
  • 1/2 t fine sea salt

Lentil batter remaining ingredients

  • 1/2 heaping c finely chopped white onion (80 g)
  • 1 packed T minced fresh garlic (4 cloves, depending on size)
  • 1/4 t fine sea salt
  • 1/4 c water (for cooking the veggies in)
  • 1 c your favorite store bought barbecue sauce, separated plus extra for serving OR I highly recommend my homemade version below
  • 1/2 c medium grind coarse cornmeal, not corn flour or finely ground cornmeal (I use Bob's Red Mill Medium Grind , do not use corn flour or a finely ground cornmeal, this will result in a dry loaf)
  • 3 T ground flaxseed
  • 1/4-1/2 t chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
  • 1/2 c corn (can or frozen, just drain any excess water, I used frozen)

My 5 minute homemade barbecue sauce (Makes 1 1/2 cups, plenty for the loaf and for dipping!)

  • 1/2 c tomato paste, not sauce
  • 1/2 c water
  • 1 t fine sea salt
  • 1    T + 1 t garlic powder (for a less intense garlic flavor, use only 1/2 tablespoon)
  • 1 T + 1 t chili powder (use LESS if you are sensitive to spicy)
  • 1 T + 1 T yellow wet mustard
  • 1 T + 1 t pure maple syrup
  • 2 T + 2 t dark balsamic vinegar (Use a strong quality like Alessi, as this will affect the taste)
  • 2 T + 2 t regular molasses, not blackstrap

Please note that I used my homemade barbecue sauce recipe for this loaf. It's the only flavor that I can vouch for. Just as the title of the recipe suggests, it is spicy and has a nice kick of heat, so expect that. If you are sensitive to heat, then decrease the amount of chili powder. I would suggest making it the day before to save time, so the lentil loaf comes together even quicker. You can certainly use a store bought version to keep it strictly at 8 ingredients, but if you use a store bought version, just make sure it is a barbecue sauce that you really love! But, it is best to use the homemade version, as mine has no fillers and contains water and I'm not sure what effect a commercial version would do to the texture, since there is a large amount used.


  1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below.
  2. If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf.
  3. For the lentils, rinse them off and add them with 2 cups water and 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
  4. While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
  5. After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
  6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
  7. Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
  8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
  9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still very warm when serving. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

Follow BRANDI @ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page.

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PS: Cinnamon Roll Pumpkin Pie

Chef:  Brandi Doming; Vegan 8
Makes:  8 Servings
Prep Time:  30 minutes
Cook Time:  65 minutes
Total Time:  1 hour 35 minutes
(Make the day before serving)



Walnut Crust

  • 1 3/4 c raw walnuts (185 g, use scale for accuracy)
  • 6 T cornstarch (48 g)
  • 1/4 t fine sea salt
  • 1/2 t cinnamon
  • 3-4 T pure maple syrup


  • 3/4 c pure maple syrup
  • 3/4 c raw walnuts (90 g)
  • 3 T cornstarch (24 g)
  • 1 1/4 t ground cinnamon
  • 2 t pumpkin pie spice
  • 1/4 t + 1/8 t fine sea salt
  • 1 15 oz can pumpkin puree (or 1 3/4 c)
  • 1/4 c cooked, mashed sweet potato

Cinnamon Roll Drizzle (This was more for presentation purposes, so feel free to skip if you like)

  • 2 Tablespoons processed cashews into a whole butter
  • 2 tablespoons maple syrup


Please note the directions specifically in the way the ingredients are added for proper results and read over so you have everything prepared BEFORE you start baking. The pie is super easy to make, I'm just very detailed with instructions, as always to help you. You will need foil strips for the crust, so have those ready.

  1. First, you will need to cook your sweet potato, as it will be used for the filling. To make things faster, I cooked a small, whole sweet potato in the microwave for about 5 minutes until really soft. Let it cool some before proceeding.
  2. Prepare your crust next. Add only your walnuts to a food processor and process into a flour, which should take about 10 seconds, not long. You don't want any more large pieces of walnuts, but don't want it to turn too wet either. Refer to photo. Add the cornstarch, salt and cinnamon and pulse just a few more seconds to blend. Add the syrup (starting with 3 T) and pulse just until it forms large clumps. Add syrup, 1 teaspoon at a time if needed, until it has formed the large clumps as in the photo. You should be able to press the dough, and it hold, with your fingers.
  3. Preheat your oven to 350 degrees and spray a 9 inch pie dish with nonstick spray. I tested a pie without spray and the crust stuck to the dish horribly, so make sure to use the spray! Press your dough into the greased dish, flat and evenly across and going up the sides. Make sure it's even around the sides and not too thin, or the edges can burn.
  4. Prepare your filling next. Add the ingredients in this specific order. First, add the syrup and walnuts only to a high powered blender. I used my Vitamix. If you don't have one, I don't think a regular blender will be powerful enough, so I would suggest using your food processor. Blend until completely smooth. 
  5. Add the cornstarch, cinnamon, pumpkin pie spice and salt. Blend until the cornstarch is totally blended in. Add the pumpkin and sweet potato and blend until completely smooth. (Make sure you peel the potato and mash with a fork first, then pack a 1/4 cup and level off.) You will need to scrape the sides and stir around the bottom of the blender because it will be thick and you need to make sure it's smooth. 
  6. Blend again for several minutes until it becomes completely smooth and creamy, like a pudding consistency. 
  7. Pour the batter onto the crust and smooth out with the back of a spoon flat and evenly along the sides.
  8. Bake the pie for 10 minutes only (set your timer!) on the center rack and then remove to cover the crust edges of the pie (see photo). You MUST do this or the crust will burn. 
  9. Remove after the 10 minutes and cover straight double-folded pieces of foil about 8 inches long, placed on top of the crust, going around the pie. Be careful, it's hot. Do your best to just cover the crust and not too much of the pie batter. The kind of dish I used, I simply laid them flat on top. If you have a different type of pie dish with a steeper edge, you may half to fold it over the sides. Refer to photos for example.
  10. After covering the crust, bake for an additional 45 minutes (set your timer!), that's 55 minutes total so far, then add one large loosely placed piece of foil over the whole pie. Just slip it right in there, no need to even remove the pie. This is done after the additional 45 minutes to prevent excessive browning on top. Mine was starting to brown too much, but just keep an eye on it. 
  11. Now, cook 5-10 more minutes with the foil on top, which will be 65 minutes total or until a toothpick inserted in the center comes out basically clean. It shouldn't be covered in wet batter, but a tiny amount of batter on the very bottom of the toothpick is fine, you don't want to overbake it, but want it set. I removed mine at exactly 65 minutes. Your oven may vary though, so check it after 5 minutes with the foil on top. It will finish slightly cooking as it cools and will completely firm up in the fridge.
  12. Let cool to room temperature (1-2 hours) and then chill in the fridge overnight or 8 hours. This will bring it to the complete firm, set texture.
  13. For the drizzle, whisk the cashew butter and syrup together until completely smooth. Add milk to thin if desired before drizzling on pie


  1. You need to make this pie the day before you want to serve it, so it has plenty time to cool and firm up in the fridge. It needs a full night (8 hours or so) to firm up. I have only tested this recipe with the above crust, so please don't ask me about other crusts. 
  2. I don't want to give you false cooking times/directions without having tested any others. Mine only suggestion would be to follow the same directions I have listed below, with any crust, just to make sure it doesn't burn. The pie takes 65 minutes to bake, so the crust should be protected.
  3. Keep stored in the fridge until right before ready to serve, so it stays firm. 
  4. When slicing, make sure to use a really sharp knife and press through all the way down through the crust and loosen around the edges before removing.
  5. Keep pie stored in the fridge, not the freezer.

Follow BRANDI @ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #the vegan8 or share them on my Facebook page.

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