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A vegan dietitian from England creating nutritious comfort food- let’s cook!

Smooth and creamy pumpkin dhal with a fragrant chili oil, coconut cream and toasted, crunchy pumpkin seeds.

Hearty, warming and comforting - perfect for the coming days/weeks/months. Packed with vitamin C, fibre and protein, it’ll keep you well-nourished.

Serves 4-6

Ingredients used for the dhal:
⁃ 1 large pumpkin
⁃ 500g split urid lentils
⁃ 2 onions quartered
⁃ 2 bulbs garlic with tops cut off
⁃ 1 knob ginger
⁃ 200ml coconut cream
⁃ 50ml rapeseed oil
⁃ Salt to taste

Ingredients used for toasted pumpkin seeds:
⁃ Pumpkin seeds from the pumpkin
⁃ 2 tbsp rapeseed oil
⁃ 1/2 tsp asafoetida root powder
⁃ Salt to taste

Ingredients used for the chilli oil:
⁃ 100ml rapeseed oil @bionaorganic
⁃ 2 tbsp chili flakes @fudcouki
⁃ 1 tbsp chili powder
⁃ 2 tbsp coriander seeds @eastendfoodsuk
⁃ 2 tbsp mustard seeds @rajahspices
⁃ 2 tbsp cumin seeds
⁃ 1 tbsp fennel seeds
⁃ Small handful curry leaves


1.Roast pumpkin, onion, garlic and ginger with oil for 30 mins at 200C.

3.Boil washed urid for 35 mins - 3 parts water to lentils.

4.Add onions, garlic, ginger, pumpkin and third of the lentils with 150ml water and blitz until smooth and creamy.

5.Toss back in the pot with the remaining lentils and simmer for 10 mins (adding additional water if necessary).

6.For the chilli oil, heat the oil until hot. Add the spices to a bowl and pour the oil over them.

6.Drizzle the coconut cream, chili oil and the pumpkin seeds over the soup and serve with bread, naan or rice.

#pumpkin #fallrecipes #veganrecipes #soup #veganfood #quickrecipes
These no-bake pumpkin pies are perfect for both you and your bubbas!

They’re gluten-free, refined sugar-free and rich in fibre and vitamin C. They don’t require any baking and can be eaten straight from the fridge with some whipped cream or yogurt or just as they are. Depends how your bubbas enjoy them most!

Now is the season for pumpkin so what better time than now to make these?!

Makes 8 small pies/tartlets

Ingredients used for pie crust:
⁃ 30 oat cakes @nairnsofficial
⁃ 90g vegan butter @floraplantbased / coconut oil melted

Ingredients used for pumpkin filling:
⁃ 1 banana
⁃ 1 small pumpkin chopped
⁃ 1 tsp cinnamon
⁃ 1/2 tsp ground allspice
⁃ 1 tsp vanilla extract


1.Steam the pumpkin and cook around 10 minutes.

2.Add to a blender with the banana, vanilla and the spices and blitz into a purée.

3.For the pie crusts, blitz oatcakes in a food processor until they become a coarse powder.

4. Add the melted butter to the oatcakes and combine into a dough-like texture.

5.Press into a muffin tin (or a large pie tin if you prefer).

6.Scoop the purée into the pie crust and refrigerate for at least 2-3 hours before serving.

7.Top with yoghurt or cream or eat up just as they are.

Recipe not yet on the blog (working on it!) but should you have any questions in the mean time please leave a comment below or DM me.

Follow @the.vegandietitian for more vegan food inspo and tips on following a vegan diet 🌹 Recipe link in highlight reel ‘baby’.

Hope your bubbas (and you) enjoy! Much love, Reena xxx

#plantbased #veganrecipes #vegan #babyfood #pumpkin
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