Raw Vegan Pumpkin Casserole

’Tis the season for Casseroles! If you love something soft, sweet, and delicious, then this recipe is for you! Taking a classic and giving it another good ol’ Jack-O-Lantern Twist, our Raw Vegan Pumpkin Casserole is complimentary as a must have seasonal dish!

We got the inspiration from our Romanian Grandmother, Bunii, who makes an AMAZING Sweet Potato Casserole for Thanksgiving every year. With the Holidays right around the corner, and having removed potatoes from our diet, we felt it was necessary to recreate something that would supplement our craving for her seriously sweet sweet potato dish. She cooks the potato and mashes it then coats the top of the casserole with cinnamon and sugar to form this beautiful crust. Since a Raw Vegan Diet eliminates the use of an oven, we had to get creative to produce the same effect.

This is a great dish to incorporate any of your left over pumpkin from this weekend. After cleaning out the insides of your pumpkin for Jack-O-Lantern’s, don’t be afraid to take out a bit extra and chop it up into some amazing squares that will be used as the base of the casserole. We’re all about two-for-one’s and this is a great way to minimize waste! We’ll be posting to instagram what you can do with the seeds, as well.
The tools needed for this dish are a dehydrator, like this Nesco FD-75A Snackmaster Pro Food Dehydrator, White – MADE IN USA which we use that’s cheap and easy! We’re hopeful to upsize to a bigger one with sheets, like the Excalibur 3900B 9-Tray Electric Food Dehydrator with Adjustable Thermostat Accurate Temperature Control Faster and Efficient Drying Includes Guide to Dehydration Made in USA, 9-Tray, Black which is even MORE AMAZING! There’s so much you can do with actual sheets.

But start with what you have, where you can… there’s always room to evolve at any stage of your journey. These are things we live by. So in using your dehydrator, you’ll be able to soften the pumpkin enough to mash it in the food processor.

When it comes to Raw Food, making something feel like another dish you love is simpler than it sounds if you use your tools creativity.

By marinating the pumpkin overnight and dehydrating it, it tasted and felt like it had been softened and cooked in the oven! Just another reason why we LOVE marinating! This is one dish that is Delicious, Nutritious, and Fully Raw- satisfying the whole family for Fall! Try this out for the ones you love this holiday season sure to impress everyone who joins at the table.

Raw Vegan Pumpkin Casserole

• Servings: 3-4
• Difficulty: Easy
• Print page

A soft and sweet casserole perfect for the holidays as a side or main dish! Made with marinated fresh pumpkin and sprinkled with cinnamon, sugar, and candied nuts; a surely satisfying Raw Vegan seasonal dish!

Cuisine: Seasonal, Raw Vegan

Category: Side Dish

Credit: rawfoodrevive.com

Ingredients

Pumpkin Casserole Marinade
• 2 Tbsp Coconut Aminos
• Few Dashes of Cinnamon
• 4 cups Chopped Pumpkin

Candied Walnuts
• 1 cup Walnuts
• 1 Tbsp Maple Syrup
• 1 Tbsp Cinnamon
• 1 Tbsp Coconut Sugar

Casserole Assembly
• 3 Cups Marinated/Dehydrated Pumpkin
• 1/4 cup Raw Candied Walnuts
• 1/8 cup Coconut Sugar
• Cinnamon

Directions

1. Marinade Pumpkin.
2. Add pumpkin marinade ingredients to container and allow marinade to sit for 6-8 hours.
3. Dehydrate for 10-12 hours or until soft.
4. Candy walnuts.
5. Add Walnuts, Maple Syrup and Cinnamon to bowl and mix well with spoon or hands.
6. Place Walnuts on dehydrator sheet and sprinkle Coconut Sugar lightly.
7. Dehydrate simultaneously as pumpkin for 6-10 hours until coat hardens.
8. Assemble Casserole.
9. Purée Marinated Pumpkin in Food Processor until smooth.
10. Add smoothed Pumpkin to serving dish.
11. Sprinkle Coconut Sugar on top.
12. Sprinkle Cinnamon over sugar.
13. Chop and sprinkle Raw Candied Walnuts on top.
14. Serve and Enjoy!