Damn, girl! Looking good! These are vegan pumpkin pie tarts with vanilla glaze from Lunch Box Bunch. They are calling to me! And they’re singing songs of Autumn. 

Damn, girl! Looking good! These are vegan pumpkin pie tarts with vanilla glaze from Lunch Box Bunch. They are calling to me! And they’re singing songs of Autumn. 


Your holiday novelty food, veganized: Pumpkin Pie Pop-Tarts!  »

I saw this weird/gross/totally fascinating post on Limited Edition Frosted Pumpkin Pie Pop-Tarts about a month ago, and it made me feel funny inside. “We might be delicious,” they said to me. “Don’t you want to find out how delicious we might be?” Yes, oh yes I did. Once upon a time I was a novelty Pop-Tarts junkie; never the fruit flavors, only the nastiest kinds like S’mores and Chocolate Fudge, and Cinnamon and Brown Sugar right out of the foil, though that wasn’t for pleasure so much as binge-time, ahem. When I went vegan, I assumed Pop-Tarts were on the list of foods I’d never eat again; but then, I was unaware of the genius for creativity in the vegan community. Look at what our guest chefs have done with Project Just Desserts!

Eventually I learned to make a lovely vegan Twinkie, and 10 months ago, our pal Natalye gave us her recipe for vegan Pop-Tarts. When I came upon the Pumpkin Pie Pop-Tarts, I knew I wanted to make them; I just needed the opportunity. THEN I found out that the Great Canned Pumpkin Shortage of 2009 had ended, so I could break open one of the cans my mother had been hording and get baking.

First, I made a vegan pumpkin pie. I used this recipe from VegWeb, making two adjustments: I used 1/2 cup sugar and 1/4 cup maple syrup; and I dissolved the cornstarch into a little hot water and slowly poured it into the food processor. Also, no crust, obviously. I let it cool on the counter and refrigerated it overnight. When I was ready to make the Pop-Tarts, I took the pie out of the fridge to bring it to room temperature.

Following Natalye’s instructions, I doubled the pastry recipe. For the filling, I mushed up the pie—avoiding the extra-cooked edges—and substituted it for the blueberry preserves in the original recipe.

For the icing, I used the cinnamon icing recipe on page 126 of Vegan Cupcakes Take Over the World, without the non-dairy butter. For authentic replication, I left out the cinnamon when icing half the Pop-Tarts, and applied it with a quality food brush.

There you go: vegan pumpkin pie Pop-Tarts! Everything you wanted for your novelty holiday breakfast!


Recipe: Vegan Pop Tarts!  »

If you’re like me, or any vegan I know really, one of the things you’re constantly lamenting not being able to eat is Pop Tarts! Well, here’s a recipe that might just rock your world like it did mine! No, seriously.

This recipe makes six generous-sized Pop Tarts; however, considering the time I put into making these, I would suggest doubling or tripling the recipe (particularly if you’re a Pop Tart fiend) or you’ll eat them all in like, a day, and then be bummed you have to make your kitchen messy all over again.

1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup butter substitute
1/4 cup soy milk

1 jar of fruit preserves, your choice (I used blueberry because blueberry is the best, duh)

1 1/2 cups powdered sugar
1 Tbsp. fruit preserves
1 Tbsp. soy milk

Preheat the oven to 450 F. Line a baking sheet with PARCHMENT PAPER and not aluminum foil, otherwise your pastries will stick like a motherfucker.
In a large bowl, mix the flour and salt. Add the butter substitute by cutting it in with a fork, or your hands, or whatever works. Once the consistency is crumbly, add in the soy milk bit by bit until the dough becomes more doughy, but not too mixed.

Now take a cutting board and douse it in flour. Since you’ll be rolling the dough out until it’s nearly the consistency of phyllo dough, you’re going to want liberal amounts of flour at hand so you don’t mess it up like I kept doing. Use whatever method is best for you to create 12 rectangles that are the same size. If you’re bad at math and shapes like I am, it’s handy to have an appropriately-sized mold or tray at hand to be your guide.

Once the rectangles are made, transfer them onto your baking sheet. Take the preserves and apply them to each of the six squares, leaving room around the border. The first time through I put way too much in the center of each one and it was just messy (think like when you’re making burritos at home and you put in too much filling and after your first bite half your burrito filling ends up in your lap -it’s like that). In this case, less is more. When finished, place the six remaining rectangles on top and pinch the edges together until they’re closed around the edges.
Bake for seven to 10 minutes, but if your oven is especially dysfunctional like mine is, go for a bit longer. When done, put them on the stovetop to cool for 15 minutes.
Meanwhile, mix together the icing ingredients (HINT: This is the best part), and when the pop tarts have cooled, spread it on top. They might look messy BUT TRUST ME THEY TASTE LIKE HEAVEN. Let them sit until they’ve cooled completely. Then you can A) re-toast and devour them B) freeze them and take out when you want to eat them later C) send some to me!

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