This recipe is vegan and delicious! Plus, I’m sharing the roasted pumpkin seeds trick you need to try!
Roasting pumpkin seeds is one of my favourite Halloween traditions! Did you do this growing up? We did every year! Now, I’ve kept the tradition going in our family. I’ve played around with a few recipes over the years but this one is my favourite. The ingredients are similar to what I use in The Best Vegan Popcorn recipe.
I like a lot of flavour and texture in my food, so feel free to back off the amounts to suit your tastes.
You’ll Need:
- Seeds from one medium-sized pumpkin
- 1/4 cup of coconut oil
- Cracked Himalayan Sea Salt (to taste)
- 2 tbsp nutritional yeast
Directions:
- Gut your pumpkin and rinse the seeds.
- Preheat your oven to 300.
- You can lay the seeds out on a tea towel on your counter overnight. Or, if you’re in a rush…
Grab your blowdryer! After years of patting my pumpkins seeds dry and having them get stuck and crusted to paper towel, I now whip out my blowdryer to get the job done! Make sure to use a low heat setting so you don’t dry them out. It should take about five minutes. I use my KitchenAid mixing bowl because it’s nice and deep and the seeds don’t fly out.
- Melt your coconut oil in a pan on the stove then pour over your pumpkin seeds.
- Mix in the nutritional yeast and crack the Himalayan sea salt over your seeds.
- Spread out over a baking sheet lined with parchment paper.
- Bake for 35-40 minutes, mixing every so often.
- Let cool and store in an air-tight container.
These make for a nice gift to a friend! Pop in a cute jar and do a porch drop-off!
photos: Dallas Curow
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Roasted Pumpkin Seeds
Ingredients
- seeds from one medium-sized pumpkin
- 1/4 cup Coconut oil melted on the stove
- 3 tbsp nutritional yeast
- Himaylaya sea salt cracked, to taste
Instructions
- Gut your pumpkin and rinse the seeds.
- Preheat your oven to 300.
- In a deep bowl, blow dry your pumpkin seeds on a low heat setting for about five minutes.
- Melt your coconut oil in a pan on the stove then pour over your pumpkin seeds.
- Mix in nutritional yeast and crack the Himalayan sea salt over your seeds.
- Dump your seeds onto a baking sheet lined with parchment paper and spread out.
- Bake for 35-40 minutes, mixing every so often.
- Let cool and store in an air-tight container.
xx
This is a delicious recipe! And the hair dryer is such a time saver! Thanks for sharing Kari!