Happy October, and welcome to my first installment of The Vegan Grandma. I want to share some delicious grandma recipes that can be easily made vegan style! Enjoy!
Winter and fall bring back so many memories. I always think of my grandmother when I bake these muffins ❤
When I moved away to college, I left behind an invaluable resource: the cooking knowledge of the women of my family. Although my mother and grandma were only a phone call away, their cookbooks were a 6 hours drive. As the seasons passed, I asked them both to mail me the recipes for the foods I missed. Before winter break freshman year, I asked my grandma to send me her Pumpkin Bread recipe. Within days I got an index card in the mail, along with a card that warned “the recipe makes two loaves” and the suggestion “you can always give one as a gift.”
This recipe is very dear to me, as is my sweet grandmother. I love how she spells “pumkin” towards the end of the recipe. I can just imagining her hastily scrawling the recipe before heading out to the store. It makes me laugh because I do the same thing all the time. And her “merry christmas” closing makes me think of when she mailed it to me.
Of course, I veganized the recipe. The only necessary change is the egg. I’ve used both Ener-G and Bob’s Red Mill egg replacers, and they both work great.
I like to make the bread into muffins instead of a loaf. I pour the batter into cupcake liners and bake for 20-25 mins.
After they cool, I wrap them in saran wrap and place them in a zip lock bag. Then I put them in the freezer for the months to come. They make a great breakfast treat, I just pop them in the oven for 5 minutes.
A treat await’s my husband’s return…