#coconutsauce

This pumpkin coconut caramel sauce made in a slow cooker is rich, gluten-free, and vegan. This is the perfect topping for all of your fall-themed treats.

Ingredients: 1 can 15 oz pumpkin puree. 1 can 13.5 oz full-fat coconut milk. 1 cup brown sugar. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt.

Instructions: In a slow cooker, combine the pumpkin puree, full-fat coconut milk, brown sugar, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir the ingredients together until well combined. Cover the slow cooker and set it to cook on low for 4-6 hours, stirring occasionally. Once the sauce has thickened and caramelized to your desired consistency, turn off the slow cooker. Allow the sauce to cool slightly before transferring it to a jar or container for storage. Serve the vegan pumpkin coconut caramel sauce drizzled over desserts, pancakes, waffles, or as a dip for fruit slices.

Prep Time: 10 minutes

Cook Time: 240 minutes

These Coconut Thai Tofu Lettuce Wraps are bursting with flavor and perfect for a light and healthy meal. The tofu is cooked in a creamy coconut sauce with Thai-inspired flavors, then wrapped in crisp lettuce leaves for a refreshing bite.

Ingredients: 1 block extra-firm tofu, pressed and diced. 1 tablespoon coconut oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1/2 cup coconut milk. 2 tablespoons soy sauce. 1 tablespoon lime juice. 1 tablespoon brown sugar. 1 teaspoon sriracha sauce. Salt and pepper, to taste. 8 large lettuce leaves, washed and dried. Fresh cilantro leaves, for garnish. Crushed peanuts, for garnish. Lime wedges, for serving.

Instructions: Warm up a big pan with coconut oil over medium-low heat. Put in the minced garlic and cook for one minute, until the garlic smells good. For about 5 to 7 minutes, or until the tofu is golden brown, add the diced tofu. After you add the julienned carrot and sliced bell pepper, cook for another two to three minutes. Mix coconut milk, soy sauce, lime juice, brown sugar, sriracha sauce, salt, and pepper in a small bowl with a whisk. Pour the sauce over the vegetables and tofu, and then stir to coat everything. After two to three minutes, the sauce should start to get a little thicker. Take it off the heat and let it cool down a bit. Spoon the tofu mixture onto lettuce leaves to put together. Put crushed peanuts and fresh cilantro leaves on top. Serve with lime wedges on the side so that you can squeeze them over the wraps.

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan sweet chili coconut stir fry sauce is a perfect blend of sweet, savory, and spicy flavors. It adds depth and richness to any stir fry dish, making it a delicious and satisfying meal.

Ingredients: 1/4 cup soy sauce. 1/4 cup coconut milk. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon chili garlic sauce. 1 teaspoon cornstarch dissolved in 1 tablespoon water.

Instructions: In a small bowl, whisk together soy sauce, coconut milk, rice vinegar, maple syrup, and chili garlic sauce until well combined. In a small saucepan, heat the mixture over medium heat until it begins to simmer. Add the cornstarch mixture to the saucepan and whisk continuously until the sauce thickens, about 2-3 minutes. Remove from heat and let the sauce cool slightly before using it in your stir fry.

Prep Time: 5 minutes

Cook Time: 5 minutes