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Vegan Pumpkin Fritters with Tahini-Tomato Sauce

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Adjust Servings:
600 g. Pumpkin
1 Zucchini optional
1 Onions
1 Garlic cloves
80 g. Oats
150-200 ml. Water
3 tbsp. Psyllium Husk
Tomato-Tahini Sauce
300 ml. tomato sauce pure, bottled
2 tbsp. Tahini paste
of 1/2 lemon Lemon juice
2 tbsp. Tamari sauce
1 tbsp. Apple cider vinegar
1/2 tsp. Smoked sweet paprika

Vegan Pumpkin Fritters with Tahini-Tomato Sauce



    • Fritatas

    • Tomato-Tahini Sauce



    Perfect for Adults and Picky Children

    Fritters is a quick dinner option for me to cook, because I know for sure that my picky toddler would love them! My son has always been picky and I learned how to please him with the food I make. I know, that I am not the only mum of a picky child out there and many of you can relate! Healthy vegan whole food nutrition is my priority and I am not giving up for any junk food only because my son is so picky. I learn, adjust, and somehow make it work and you can do it too! All children are different, but generally they all like to grab something with hands and eat without using utensils. And most children like pancakes! That is why I make my fritters on the pancake pan, so they have the perfect round shape! It is just like pancakes, but savoury!

    Vegetable Choice

    You can make fritters out of any vegetables you want! So versatile! But I recommend sticking to seasonal organic ones, so that you get the most nutrients out of them! That is why my choice is pumpkin! I am using Hokkaido Pumpkin aka Red Kuri Squash in this recipe just because I happen to have it on hand! Read more vegan recipes with pumpkin to cook this fall:

    Gluten-Free Pumpkin Coconut Crisp

    Best Vegan Pumpkin Pancakes 

    Oriental Pumpkin Rice

    These fritters are easy to assemble, just mix up all the vegetables in a blender and fry up on a pan!

    No Eggs! 

    How do I make my fritters stick, if there are no eggs! Easy! I recommend using Psyllium Husks as an egg alternative, oats or flax seeds! In this recipe I used Oats and Psyllium husks combined!

    The Sauce

    Sauce plays a huge role in a dish! We really need to pay attention to it!  I have tried these fritters with different sauces including cashew cream, avocado mash and this tomato-tahini sauce! And let me tell you, the tomato-tahini sauce has won this battle!  Fritters are already pretty hearty and I really wanted to freshen them up and make the sauce, which will bring out the flavour and really stand out and I made this Tahini-Tomato sauce! I really recommend trying this one out. It involves zero cooking, only mixing up and we get an amazing flavourful quick dip/sauce for the fritters!


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    Make the Vegan Egg

    In a small bowl mix 3 tbsp. of psyllium husk powder or shredded psyllium husk with 130 ml. of water. That would make approximately 3 vegan eggs. 1 egg equals to 1 tbsp. of psyllium husk mixed with 3 tbsp. of water.


    Let's make the Fritters!

    Add to a high speed blender ot a food professor all the fritters ingredients including the vegan egg we just made. Then process until well combined. Small pieces of vegetables are good, you don't need a smoothie!


    Preheat the pan to a medium high heat and fry the fritters just like you would fry the pancakes, until golden (around 3 minutes on each side).


    Make the Tahini-Tomato sauce

    Add to a small bowl all the sauce ingredients and whisk until sauce consistency is achieved. Optionally you can add freshly chopped parsley, minced garlic or other herbs in the sauce too!


    Serve the fritters with the sauce over or just place it on the side as a dip!



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