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1 can of pumpkin purée (not pumpkin pie filling) and a boxed spice cake mix (I use Duncan Hines) and mix together until combined. Bake at 375 for 12 minutes. Submitted by @mosaicbutterfly
I absolutely love this recipe and it's super easy. I'm all about practical and easy. submitted by @theneominimalist
Substitute vegan cream cheese (I used tofutti) and cheese (I used Daiya) and be sure to thaw that phylo dough in advance! submitted by Leslie Rogers
This is a fall/winter favorite for the vegans and omnis in my family! submitted by Leslie Rogers
I used vegan butter and cashew or coconut milk instead of heavy cream (added as needed). I'm not sure I've made any other kind of mashed potatoes since the first time I made this recipe! submitted by @hamulau
When I made it, I doubled the mushrooms because I'm mushroom crazy, but if you want to add more mushrooms, use less than double and I recommend chopping small in a food processor. submitted by @hamulau
This mac and cheese is not only a favorite amongst my vegan friends, but my omnivore family demands it at every holiday event! Add nooch to bring it to the next level! submitted by @ittybittyvegan