Pumpkin Spice Crescent Rolls

These Pumpkin Spice Cresent Rolls definitely fall into the category of “vegan but not healthy” but are definitely tasty!  They pull together super fast with some “accidentally vegan” items you can purchase at any grocery store and are perfect for a cozy lazy Saturday morning.

I love the cool crisp fall!  I can finally pull out the cozy throw-blankets, turn on the fire and enjoy a sweet bite to eat with my cup of morning coffee.  (If you haven’t tried my Apple Pumpkin Bundt Cake, you owe it to yourself to give it a try!  It is a made-from-scratch cake though, and is a little labor-intensive.)  For a quick and easy breakfast sweet, make these pumpkin spice crescent rolls instead.

  • pumpkin spice crescent rollsThe pumpkin breakfast sweet rolls pull together so quickly because you use canned pumpkin, apricot jam (I like the chunky kind), pumpkin pie spice, canned crescent rolls (I use Pillsbury), and Duncan Hines Vanilla Frosting.  (These are all vegan at the time of this writing but do check your labels and make sure that ingredients haven’t changed.)
  • While your oven is preheating, mix together just two tablespoons each of canned pumpkin (solid pack) apricot jam, along with 1 teaspoon of pumpkin pie spice.
  • Open the can of crescent rolls, lay flat and carefully separate.  Working one at a time, spread a thin layer and roll up starting at the big end. Carefully place on a baking mat or pan of choice (affiliate link).
pumpkin spice crescent roll
Just spread a thin layer, then roll up.
  • Bake according to package directions. (So don’t throw the wrapper away and then take out the trash…true story lol!)pumpkin crescent rolls


  • While the pumpkin spice crescent rolls are baking, mix up just three tablespoons of frosting along with a little more pumpkin pie spice, and for a little seasonal fun – orange food dye.
  • For an easy “drizzle” look, use a pastry bag!pastry bag with pumpkin spice frosting


Don’t these pumpkin spice crescent rolls looks so delicious!?!  These are best served warm…with a steaming cup of your favorite breakfast beverage…in front of a fire….

Pin now to save for later:pumpkin spice sweet rolls

You probably can’t help but notice that you have almost a whole can of pumpkin left!!  No worries!  After breakfast, use the rest to make my delicious, hearty and EASY Pumpkin Black Bean Soup! (Vegan of course!)

And if you are missing the traditional flavor of pumpkin pie, make my Vegan Pumpkin Pie with Cashew Creme. So good!

pumpkin spice crescent rolls

Pumpkin Spice Crescent Rolls

These vegan pumpkin spice crescent rolls are easy to throw together.  They are perfect for a cool crisp fall morning.
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin spice crescent rolls
Prep Time: 10 minutes
Total Time: 19 minutes
Servings: 8 people
Calories: 128kcal
Author: Cindy Rainey


  • 2 Tablespoons pumpkin canned
  • 2 Tablespoons apricot jam
  • 1 1/2 teaspoon pumpkin pie spice DIVIDED
  • 1 can crescent rolls 8 pieces
  • 2 Tablespoons canned frosting
  • orange food dye optional


  • Preheat oven to 375° (or according to package directions)
  • While oven in preheating, mix together pumpkin puree, apricot jam, and 1 teaspoon pumpkin pie spice.
  • Open crescent roll can and gently separate.  Working one at a time, spread a thin layer on each crescent roll and starting at large end roll up. Place on baking sheet.
  • When all 8 crescents have been rolled, bake for 9-12 minutes (or according to package directions), until golden on top. 
  • While crescents are cooking, mix together 3 Tablespoons of vanilla frosting, 1/2 teaspoon of pumpkin pie spice, and orange food dye if desired.  Put into pastry bag.
  • Squeeze icing on top.  Serve warm.


Calories: 128kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 230mg | Potassium: 12mg | Sugar: 7g | Vitamin A: 6.5% | Vitamin C: 0.9% | Calcium: 0.3% | Iron: 2.7%

Vegan Chili with Walnuts (The Prize Winner!)

This vegan chili is the bomb!  It is oil-free  and uses diced walnuts – not as a meat replacement – but for texture…and a little protein (because “where do we get our protein?” haha)  It’s super easy because it uses  canned beans and tomatoes.  It also has a few secret ingredients. Read on for more info. Give this Vegan Chili a try. You won’t be sorry!

First things first…this chili DOES contain nuts! Chili normally does not contain nuts.  If you ever serve this to others (and believe me, you’ll want to), don’t try to “pass” it off as non-vegan chili.  Nuts normally aren’t in chili and you are responsible to make others aware.Chili in white bowl with corn chips and bell peppers

Now that that important little detail is out of the way…Would it be presumptuous to call this the BEST DAMN Vegan Chili around?  You might wonder…  But yes, I have won a contest with this chili!  It’s always a big hit when I make it for family or friends too.  You could top it with the fake vegan cheese if you like. To keep it truly plant-based though, try my Chili Cheese Sauce and/or my Jalapeño Ranch Dressing.  Both are awesome toppings – just use one or go for both!

Start with diced onion and minced garlic. Years ago I discovered minced garlic in a jar and will never go back! Ever!  When a recipe calls for 1 clove of garlic, I just kinda eyeball it and pull out a rough teaspoon for each clove.  Garlic cloves are often different sizes anyway; so I’ve always gone with the theory of “close enough” on this one.vegan chili

Sauté the diced onion and garlic with vegetable broth.  That’s right; you don’t need oil!  Cover the bottom of your pan with the broth and then watch to make sure it isn’t burning.  The recipe calls for 1/2 cup of vegetable broth and while that’s about right, always check to make sure the bottom of the pan isn’t drying up, and add more if necessary.

Chop the red and a green bell peppers and add to the onion-garlic mixture.  Continue to sauté until the onion is translucent and the peppers are soft.

vegan chili
Isn’t this platter of peppers and onions beautiful?!

Add the seasonings, beer, diced walnuts, and canned items.  Make sure the beans you get are “chili” style. They already have some seasoning in them and so you can just open and dump without draining. In fact, the only canned item you’ll need to drain is the corn.

vegan chlli
This chili pulls together quickly because you use canned goods. Shhhh…no one has to know!

Wait! Did I say beer?  That’s right:) One 12 ounce can of beer adds just a little something-something to make this chili fabulous! The fact that this chili contains alcohol is another important disclosure you must make if serving to others.  Not everybody is a fan (as in: not everybody can drink alcohol for various reasons) and it does not necessarily “cookout” in the amount of time this recipe will be on the stove.  If you choose to not use beer in your chili, no problem.  Just sub in 12 ounces (1 1/2 cups) vegetable broth.  It will still be fabulous.

I use a small can of mild green chilis when I’m making this vegan chili for my family because they don’t enjoy their food too spicey. If you enjoy a little extra heat, you should use a can of jalapeños instead.  You can also add more or drop in a little hot sauce on top.

While you are bringing the chili to a boil, mix together the cornstarch with water, cocoa powder, and a little agave nectar or (real) maple syrup.

What? Chocolate?  Yes indeed! This is the final secret ingredient.  I always just said I was giving my chili a little extra love when in fact I was giving it chocolate.  Cocoa powder along with the tiniest amount of sweetener cuts through the acidic tomato and gives your chili a little extra special richness.

vegan chili
The “secret ingredient” I’ve been adding to my chili for years!

Bring to a boil and then simmer on the stove for two hours so that all the flavors have a chance to meld together.  Add a little extra salt to taste, some hot sauce, chips, hot peppers,  and toppings of choice.  I like to top with my awesome Vegan Chili Cheese Sauce and Jalapeño Ranch.Vegan Chili






Vegan Chili
Pin this fabulous vegan chili NOW so you don’t lose it!


Chili in white bowl with corn chips and bell peppers

Vegan Chili with Walnuts (The Prize Winner!)

This Vegan Chili is plant-based and oil-free.  It uses diced walnuts, canned beans and tomatoes.  
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: Vegan Chili
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 9 people
Calories: 257kcal
Author: Cindy Rainey


  • 1 yellow onion diced
  • 1 Tablespoon garlic chopped
  • 1/2 cup vegetable broth Add more to keep from scorching
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 10 ounces walnuts diced
  • 12 ounces beer Sub vegetable broth if desired
  • 4 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon salt add more at the end for taste
  • 1 15 oz can pinto chili beans undrained
  • 1 15 oz can black chili beans undrained
  • 1 15 oz can kidney chili beans undrained
  • 1 28 oz can crushed tomatoes undrained
  • 1 15 oz can fire roasted diced tomatoes undrained
  • 1 8 oz can corn drained
  • 1 4 oz can green chilis sub jalapeños for more heat
  • 1/2 cup water
  • 1 Tablespoon corn starch
  • 1 Tablespoon cocoa powder unsweetened
  • 2 teaspoons agave nectar can sub real maple syrup


  • Dice vegetables and set aside.
  • Line a large stew pot with vegetable broth - about 1/2 cup. Add onions, bell pepper, and garlic.  Sauté till onions are translucent.  Watch bottom of pan and add more broth if necessary so that it doesn't run dry and scorch. 
  • Add seasoning, diced walnuts, beer, and all canned ingredients including beans, tomatoes, corn, and diced chilis. Stir together and bring to a boil.
  • While chili mixture is coming to a boil, stir together water, cornstarch, cocoa powder, and agave.  Stir into pot.
  • Bring to a boil for a few minutes then reduce heat and simmer for the next two hours, covered.


You MUST disclose to anyone you are serving this chili to that it contains nuts and alcohol.  Not disclosing the nuts could have serious health consequences.  Nuts normally wouldn't be found in chili so it is especially important that you disclose. 


Calories: 257kcal | Carbohydrates: 13g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Sodium: 505mg | Potassium: 299mg | Fiber: 4g | Sugar: 4g | Vitamin A: 32.1% | Vitamin C: 35.3% | Calcium: 5.5% | Iron: 11%

Jalapeño Ranch Dressing – Vegan and Oil Free

This Jalapeño Ranch Dressing is vegan, plant-based,  and oil free.  It’s made with cashews and creamy delicious!  You can drizzle this dressing on salad,  potatoes, or my awesome vegan chili.  Use it as a dip for vegetables, chips or pizza. (This post may contain affiliate links.  Clicking on these links may earn Veggie Fun Kitchen compensation at no additional cost to you.)

What if I told you that you didn’t have to give up the creamy texture of dairy and oil-based salad dressings and dips just because you are eating plant-based?  This creamy jalapeño ranch was created from my Oil-Free Vegan Ranch Sauce when I was looking for a spicier version to top my plant-based chili. This version uses the same basic ingredients such as soaked cashews, unsweetened plant milk, and vinegar; but changes it up with a switch to lime juice, a few different seasonings…and the star of the show: Jalapeños!


Start with raw cashews and soak in water for about 20 minutes.  jalapeno Ranch Dressing, Vegan and Oil-FreeIf you happen to only have roasted cashews on hand, then you will need to soak for 2-3 hours to get the rich creaminess that this jalapeño ranch dressing deserves.  Make sure to use unsalted nuts or your dressing will be way too salty.  If salted nuts are all you have, then rinse well.   The Radiant Life Blog has a great article all about soaking and using nuts.  Make sure to drain and dump the water before putting the soaked cashews into your blender.

Simply throw in the rest of your ingredients, along with the cashews into your blender –  except for the dried cilantro.  You’ll be adding that at the end.  If you add it and then blend with a high speed blender, it will turn your dressing greenish…which is fine if that’s what you like! I do like creamy white though.

Jalapeno Ranch Dressing, Vegan and Oil-Free


And now for the star of the show: Jalapeños!  And here is my little secret…I keep a jar of pickled jalapeños handy in my fridge.  No running out at 10pm just because I’m have a craving for a little something to spice up my palate!  And here is another little secret of mine: because my family’s taste run more to the mild side, I use the tamed jalapeños instead.  Feel free to use full strength if you prefer.




I definitely use and love my Vitamix High Speed Blender!  I’ve had it for years and it just keeps going.  (Clicking on and purchasing through this affiliate link may provide Veggie Fun Kitchen with affiliate income.)

Jalapeno Ranch Dressing, Vegan and Oil-Free

Just throw everything in (except for the dried cilantro), and blend on high speed for about 2-3 minutes.  When creamy and smooth, add the cilantro and blend slowly to mix it.

This dressing works great for meal prep too when you’d like a little extra zip.  These little 2 ounce containers are the perfect size.  I use them for various dressings and sauces almost every day.

Jalapeno Ranch Dressing, Vegan and Oil-Free

Use this on salads, over Mexican food, pizza, or my fabulous plant-based chili!Jalapeno Ranch Dressing, Vegan and Oil-Free

Honestly – I would just double this if I were you.  It’s that good!

Jalapeno Ranch Dressing, Vegan and Oil-Free

Jalapeno Ranch Dressing - Vegan and Oil-Free

This Jalapeño Ranch Dressing is made with cashews for a creamy smooth texture.  It is vegan, plant-based, and oil free.  
5 from 1 vote
Print Pin Rate
Course: Salad, Sauce, Topping
Cuisine: American, Mexican
Keyword: Jalapeno Ranch Dressing
Prep Time: 10 minutes
Soak Time: 30 minutes
Total Time: 10 minutes
Servings: 10 people
Calories: 84kcal
Author: Cindy Rainey


  • 3/4 cup cashews raw
  • 3/4 cup plant milk unsweetened
  • 10 slices jalapeno pickled (I use mild)
  • 2 Tablespoons lime juice
  • 1 Tablespoon white vinegar
  • 1 clove garlic
  • 1 teaspoon salt
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons cilantro dried


  • Soak the raw cashews for about 30 minutes.  Drain and discard water.
  • Add all ingredients (except for dried cilantro) along with the soaked cashews to a high speed blender.
  • Blend for 2-3 minutes or until creamy and smooth 
  • Add cilantro and slowly blend,  until just  incorporated.
  • Store in an airtight container in the refrigerator for up to 1 week.  Will thicken upon standing. 


You MUST disclose that this recipe includes tree nuts if you serve to others.  One wouldn't normally expect to find nuts in a ranch-type of dressing. 


Serving: 2Tablespoon | Calories: 84kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Sodium: 261mg | Potassium: 287mg | Fiber: 2g | Sugar: 4g | Vitamin A: 19.4% | Vitamin C: 130.6% | Calcium: 3.8% | Iron: 4.8%

Oil Free Hummus

This oil free hummus is plant-based.  It is  made with garbanzo beans and is good for you as well as delicious.  It can be made using a high-speed blender or food processor.  It’s super easy to whip up- 5-10  minutes from the time you open the can to spreading on a cracker!?!

When I first started eating plant-based, I decided that I would give myself an allowed “cheat” every day – something that I considered indulgent but that would still be compliant with my new eating choices.  I chose hummus. At that point I wouldn’t have dreamed of making my own but ate the typical store bought brands. Oh, I was in hummus heaven!  Hummus on vegetables, hummus on whole wheat toast, hummus on the spoon….(what?) You get the idea.  This was my unlimited treat – my special “cheat”.  Until I looked at the label (cue the scary music).  Do you know how much oil the typical grocery store brand of hummus has?  Look for yourself, it is scary!

And so I was on my quest for a commercial oil free hummus.  Guess what? In my small town grocery store, it doesn’t exist.  That’s not to say there aren’t specialty stores that carry it, but trust me, in a standard small town chain store, we are just happy to find such an off-beat thing as hummus – let alone an oil free hummus!

By then I had ditched my special treat but really missed the creamy savory deliciousness of hummus.  Thus began my challenge!  A quick google search showed endless recipe possibilities for oil free hummus.  I tried many and borrowed bits from all of them.  My apologies to all the amazing plant-based food bloggers out there, because there is no way to give credit to where I originally found the several hummus recipes I first tried.  Here is my version.  I hope you enjoy!

Start with a can of garbanzo beans – otherwise known as chickpeas.  Drain the chickpeas but reserve the liquid.  You will be using this in the blender.  The liquid from a can of beans is known as aquafaba and is used as an egg or oil replacer by many vegan/plant-based cooks. Oil free Hummus

You will also be using tahini (affiliate link) which is very important for that tangy, rich hummus flavor.  You can make this oil-free hummus without, but it won’t taste the same.  If you don’t have tahini you really should get some.  Tahini is an important staple in a plant-based kitchen.

Add all ingredients to a high speed blender or food processor. If you are using a food processor, it should mix up lick-ity-split.  If you use a blender – even a high speed one – you’ll need to stop partway through and mix and turn by hand.

The recipe calls for 2 T aquafaba (the bean juice), but feel free to add a little more by the teaspoonful if necessary.  This oil free hummus will keep in an airtight container in the fridge for about 5 days.  Unlike the store-bought varieties, there are no preservatives.  So eat and enjoy!

Oil-free hummus

If you are looking for a dessert hummus, try my Cookie Dough Hummus or Black Bean Brownie Batter  Hummus too!

Oil free hummus

Oil Free Hummus

This oil free hummus is quick and easy to make at home in your high speed blender or food processor.  Enjoy on crackers, as a sandwich spread or vegetable dip.
Print Pin Rate
Course: Snack, Topping
Cuisine: American
Keyword: oil free hummus
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Calories: 61kcal
Author: Cindy Rainey


  • 1 15.5 ounce chickpeas, canned drain but save liquid
  • 2 Tablespoons tahini
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 2 Tablespoons aquafaba - add in more if necessary


  • Drain garbanzo beans but reserve liquid to use later.
  • Add all ingredients to a high speed blender or food processor including the 2 Tablespoons aquafaba.
  • If using a high speed blender, you will be to stop part way through to mix and readjust. Add in more aquafaba if necessary.
  • Store in an airtight container in the fridge for up to a week.


If you did not read through the directions and tossed your aquafaba - never fear!  Just use a plant milk or water instead.  I like the texture that aquafaba provides but it will still be super yummy!


Calories: 61kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Sodium: 117mg | Potassium: 17mg | Vitamin A: 1% | Vitamin C: 0.4% | Calcium: 0.4% | Iron: 1%

Black Bean Brownie Batter Hummus

You might think you are eating brownie batter – but surprise, you are really eating hummus – made with black beans! This black bean brownie batter hummus is vegan, oil-free, and plant-based.  This dessert hummus is made with black beans  (of course!)  peanut butter, agave, tahini, and cocoa powder.

black beansBlack beans are incredibly good for you because they are full of fiber and protein; but here is the best part: you won’t even know there are beans in the black bean brownie batter hummus…and neither will your kids!

Use a high speed blender or food processor to make the hummus.  If you have a food processor it’s probably best to use that.  It is doable in a high speed blender, however,  you will need to scrape and stir part way through.  Under no circumstances should you try to make this black bean brownie batter hummus in a regular blender as your hummus might be chunky and there is a risk you might burn your blender out.

Drain and rinse the black beans and put them into your blender or food processor.  Add the peanut butter, agave, cocoa powder, tahini, salt, vanilla,  and plant milk of your choice.  The recipe calls for 2-3 Tablespoons of plant milk.  Start with the lower number and add more as necessary; however, if you need to add more plant milk then add by the teaspoon.

If you have a peanut butter allergy, feel free to substitute sunflower butter.

Tahini is sesame paste and is used in traditional hummus for a deep rich flavor.  I also use it in my dessert hummus recipes to give a deep flavor and to give a “mouth feel” that one might miss when the recipe is oil-free.  If you don’t have hummus then this will still taste super yummy!

If you are using a high-speed blender, you might need to pause to scrape the side and mix it up a little.

black bean brownie batter hummus in blender

This hummus is so rich, you only need a little bit – a little really does go a long way!  Dip crackers or fruit.  Spread on a waffle or toast.  If you like cookie dough, you should try my Cookie Dough Hummus too:)

Cookie Dough HummusBrownie Batter Black Bean Hummus

Brownie Batter Black Bean Hummus

Black Bean Brownie Batter Hummus

This black bean brownie batter hummus is vegan, oil- free, and plant-based.  A little of this rich dessert hummus goes a long way!  Use it as a dip for fruit, cookies or crackers. 
Print Pin Rate
Course: Dessert, school lunch box
Cuisine: American
Keyword: Black Bean Brownie Batter Hummus
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 57kcal
Author: Cindy Rainey


  • 1 15 ounce can black beans drain and rinse
  • 1/4 cup peanut butter
  • 1 teaspoon tahini
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/3 cup agave nectar use more to taste
  • 1 teaspoon vanilla
  • 3 Tablespoons plant milk of choice start with 2 T and add more


  • Drain and rinse black beans and add to a high speed blender or food processor.
  • Add all other ingredients.  (See instruction about plant milk below.)
  • Start with 2 T of plant milk and add more if necessary.  If your hummus is especially thick and you need to add more than the 2-3 Tablespoons then add by teaspoon.
  • If you are using a high speed blender, you will probably need to stop part way through to scrape the batter down. 
  • Serve with fruit, crackers, or cookies.  Remember that this is very rich and a little goes a long ways.


Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 127mg | Potassium: 62mg | Sugar: 4g | Calcium: 0.9% | Iron: 2%