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It Just Ain’t a Holiday Without Pecan Pie! Carol Adams Reveals Her Favorite Recipe

Carol's Pie, Thanksgiving 2009

Carol’s Pie, Thanksgiving 2009

I had the honor of interviewing Carol Adams, author of the highly influential feminist critical theory The Sexual Politics of Meat, for SuperVegan earlier this week. You’ll see the full interview in December. Of course, being vegans, we talked about food. And Carol revealed that for her and her family it just isn’t a holiday without a pecan pie. To celebrate all things MoFo and as a teaser for the upcoming interview, Carol shared her favorite recipe.

Pecan Pie

This is a veganized version of a luscious pecan pie found in Miriam Kasin Hospodar’s Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way.

Use your favorite pie crust; prepare it, put in a vegan buttered 9-inch pie plate and put it in the freezer till you are ready to put the filling in.

3/4 cup unbleached white flour
3/4 cup packed dark brown sugar
2 teaspoons arrowroot or cornstarch
3/4 teaspoon baking powder

6 tablespoons vegan margarine (like Earth Balance)
2 cups pecan halves

1 cup water
2/3 cup rice syrup

Preheat the oven to 375 degrees.

Mix the flour, sugar, arrowroot or cornstarch, and the baking power together.

Cut the margarine in small pieces and add it to the flour mixture, mixing it thoroughly. It should look like cookie crumbs. (I use a food processor.)

Add the pecans to this mixture.

Combine the water and rice syrup together. (I use a blender.)

Put 1/2 of the flour mixture in the pie crust. Pour 1/2 of the water-rice syrup mixture over the flour mixture.

Add the rest of the flour mixture and the rest of the liquid. Stir this very gently a few times, moistening the flour mixture, but don’t over-mix. It will seem to look strange, but have faith.

Put a rack underneath it and place it in the oven. Bake it about 50 to 60 minutes. The crust will be a golden color and the top will a golden brown.

Note: the pie needs to cool at least a few hours before being served. It will solidify as it cools.

You can learn more about Carol at:


  1. Comment by


    on #

    yum! and since it’s carol’s recipe, it probably is best served with a heaping side of transphobia.

  2. Comment by


    on #

    Since a lot of vegans are concerned with transphobia and Adam’s apparent support of it, I wondered, Cat, if you could address this in the interview with her. I have read a horrible account of her treatment of a transwoman, but I would love to hear her response to this issue directly and know if she has changed her views since then.

  3. Comment by


    on #

    So I just found out that palm oil, the main ingredient in Earth Balance, is obtained by cutting down the rainforest, threatening the existence of many endangered animals. That doesn’t sound very vegan to me! Does anyone know a less guilt-inducing alternative?

  4. Comment by


    on #

    I was just reading about the palm oil thing too (it has pretty much destroyed the island of Borneo!)
    Anyway, the Gone Pie Vegan Bakery blog mentions some alternatives to processed vegan cream cheese and sour cream, and says she is still working out a recipe for a margarine substitution. You could also use any of the recipes from that blog since she doesn’t use EB in her recipes:

    Another idea would be to look up some raw recipes–they tend to rely on coconut oil since earth balance isn’t raw.