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Christina’s Yummy and Healthy Vegan Power Biscuits Recipe for Friendsgiving

Written by Student Life Network
easy vegan recipe

SLN teamed up with 6 student chefs to put together 6 easy recipes for Friendsgiving, the holiday happening on Saturday, October 10th, dedicated to spending time with your friends. Share your awesome recipe or food with us on Instagram using the hashtag #MickeyFriendsStayTrue. Check out this recipe for Christina’s yummy vegan power biscuits with pumpkin mash or scroll to the bottom to see the video of her putting it all together so you can make it for your friends this Friendsgiving!

easy vegan power biscuits recipe


  • 2 Cans of Chickpea (14 oz) 
  • ½ Cup Sweet Corn 
  • 1 Small Carrot 
  • 4 Cups Cauliflower (½ a Cauliflower) 
  • 2 cloves of Garlic 
  • 2 Cups of breadcrumbs (check label to make sure it’s Vegan)
  • Coconut Milk 
  • 2 Tbsp Soy Sauce 
  • Oil of choice (Coconut oil, Avocado oil, Olive oil etc.) 
  • 2 Tbsp Ground Flax seeds 
  • 2 Tbsp Tomato Paste 
  • ¼ Tsp Liquid Smoke 
  • 1 Tsp Vegan Worcestershire Sauce 
  • ¼ Tsp Black pepper 
  • ¼ Tsp Salt
  • 3~4lbs of Pumpkin 
  • ½ Tsp Cinnamon 
  • 1 Tsp Sugar 
  • Cranberry Sauce 
  • Lemon


  1. Wash carrot, cauliflower, and pumpkin
  2. Cut the pumpkin into ~2-inch slices
  3. Fill the Large Cooking Pot with water, place a wire plate steam rack in a pot
  4. Place pumpkin on a wire plate steam rack, and close the lid. (High heat for 20 minutes and low heat for 10 minutes) After 30 minutes, place pumpkin slices on a plate to cool. The pumpkin should be soft, you can place a fork in the pumpkin to test if it is soft enough.
  5. Remove the carrot peel using a peeler, then chop it into small pieces
  6. Cut cauliflower into small pieces (around 4 Cups)
  7. Open 2 Chickpea cans and pour over a Spider to get rid of the excess liquid
  8. Mince 2 cloves of garlic using a garlic press
  9. Preheat oven to 375 f (190 c)
  10. Blend chickpeas, ½ cup of corn, cauliflower, garlic, 2 cups breadcrumbs, ½ cup coconut milk, 2 Tbsp Soy Sauce, 1 Tsp Vegan Worcestershire Sauce, 2 Tbsp Olive oil, 2 Tbsp ground Flax seeds, 2 Tbsp Tomato paste, ¼ Tsp Liquid Smoke ¼ Tsp salt and ¼ Tsp black pepper in a food processor. Work in batches and do not over blend.
  11. Spray oil over the 6-inch pie pans
  12. Spoon the biscuit mixture equally into the pie pans, press firmly using the back of the spoon. Then bake for 30 minutes at 375 f (190 c).
  13. Once the pumpkin slices are cooled, remove the pumpkin peel using a small knife.
  14. Remove the excess liquid from the pumpkin using a cloth filter or cheesecloth
  15. Add ½ coconut milk, ½ tsp cinnamon, 1 tsp sugar, and a pinch of salt with the pumpkin mixture. In a large bowl, fold everything in with a spatula.
  16. Using an ice cream scoop, scoop the pumpkin mash into round circles.
  17. Plate the dish with cranberry sauce at the bottom, 1 power biscuit in the middle, and 2 pumpkin mash on the sides to form a Mickey silhouette. Cut a slice of lemon to place on top and enjoy!

Watch it all put together.

REMINDER: Celebrate Friendsgiving responsibly. On October 10th, we invite you to safely join your friends – in small groups or remotely – for a delicious FRIENDSGIVING meal inspired by Mickey and Friends. We hope our chef’s dishes have inspired you to make something delicious. #MickeyFriendsStayTrue


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*Opinions expressed are those of the author, and not necessarily those of Student Life Network or their partners.