Vegan Cheer

Recipes by Chrissy Tracey

Pumpkin Sage Cream Pasta 

Yield: 4-6 servings 


  • 1 lb linguine or your favorite pasta shape
  • ½ stick vegan or dairy butter 
  • 5 cloves of garlic, minced 
  • 1 shallot, minced
  • 1 teaspoon oregano
  • ¼ teaspoon nutmeg
  • A dash of cinnamon 
  • 1 teaspoon chili flakes, plus more for garnish
  • 2 tablespoons fresh sage, chopped, + ¼ cup whole sage leaves, for frying
  • 1 cup of organic pumpkin purée 
  • 2 tbsp red wine or apple cider vinegar 
  • 1.5 cups vegan or dairy heavy cream, or unsweetened coconut milk
  • 1 cup vegan or dairy grated parmesan, plus more for garnish  
  • ½ tablespoon olive oil 


  1. Cook your pasta according to package directions until al dente, drain, and set aside.
  2. In a medium saucepan, melt butter over medium high heat. Then, add your garlic, shallot, oregano, nutmeg, cinnamon, chili flakes and 2 tablespoons of fresh sage. 
  3. Reduce the heat to medium and sauté until garlic and shallots have browned, stirring occasionally, about 3-4 minutes. Then, stir in the pumpkin purée.
  4. Reduce heat to medium low, and add vinegar and heavy cream, stirring quickly to combine and emulsify until creamy and thick. Add the pasta to the sauce and mix well until all pieces are well coated with sauce. Turn off the heat. 
  5. In a separate, small saucepan, coat the bottom of the pan with the olive oil over medium high heat. Add the remaining sage leaves in a single layer, watching them carefully as they cook. After 1 minute, flip and continue to fry them. When they’re ready, the edges will be crispy and the color will be slightly browned.
  6. Serve pasta immediately. Garnish with sage leaves, additional parmesan, and red pepper flakes. Enjoy!


Anginette Cookies

Yield: about 4 dozen cookies 


  • 1 stick plant butter
  • 1 cup sugar
  • 3/4 cup aquafaba 
  • 1 tsp baking soda
  • 6 tsp baking powder
  • 5 cups all purpose flour 
  • 1 cup orange juice + more for icing
  • 1/3 cup neutral oil
  • Confectioners sugar 
  • Dotty sprinkles


  1. Preheat oven to 375F. Prepare 2 large cookie sheets with parchment paper, and set aside.
  2. Cream the butter, sugar, and aquafaba together using a fork in a large mixing bowl, or stand mixer. 
  3. Whisk together baking powder, baking soda, and flour in a separate large mixing bowl.
  4. Alternate between adding flour mix and orange juice to the creamed butter and sugar, using a rubber spatula to combine.  If using a stand mixer, mix on low speed the entire time with the dough mix attachment. 
  5. Slowly add in the oil until well combined. The dough should be a cohesive ball and slightly wet to the touch.
  6. Using a small ice cream scoop, drop cookies on a parchment lined cookie sheet, leaving 1 inch of space between each. 
  7. Bake for 12-14 minutes, until lightly golden and dry to the touch. 
  8. For the icing: Mix together confectioner sugar and a little bit of orange juice (1 tablespoon at a time), until a thick icing forms. 
  9. Dip the cookies into the icing, then sprinkle immediately with dotty sprinkles.

Chrissy Tracey is a professional chef, forager, cookbook author, and entrepreneur. She is Bon Appétit's first vegan chef, featured in the magazine and on the Test Kitchen YouTube series.



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