11 Seasonal Vegan Recipes to Help You Embrace the Fall Spirit
By the time fall comes around, we are all clamoring to stock up on apples, canned pumpkin, and awkwardly-shaped butternut squash. The foods of autumn hold a special place in our hearts, and as the weather gets a little chillier, there’s nothing better than whipping up some warming seasonal specialties.
But the best thing about fall produce is that you don’t have to do too much to it to make it taste delicious. Most of the time a drizzle of olive oil and a sprinkling of salt and pepper will do the trick; however, if you want to stretch the boundaries, we have compiled a list of truly awesome vegan recipes that utilize all the best that the autumn months have to offer.
This Monday, use the season’s harvest to create a fall-inspired plant-based meal.
Butternut Squash and Apple Veggie Burgers
You may be getting ready to close your grill for the season, but there’s still time for a few more cookouts. These baked butternut squash and apple veggie burgers combine the sweet and savory flavors of autumn to make one outstanding plant-based burger.
Roasting cauliflower makes it elegant, rich, and flavorful. This recipe for roasted cauliflower steak from Jessica Gavin can serve as a festive appetizer or the main course of an every-day-dinner. Through a combination of steaming/roasting, the cauliflower comes out tender, charred, and smoky.
Easy Gluten-Free Pumpkin Pancakes
Can gluten-free, vegan pancakes be just as good as your typical flapjack? Duh. But tasting is believing, so grease that skillet and make a tall stack of these easy gluten-free pumpkin pancakes from Mama Knows Gluten Free. Adjust the amount of batter you plop in the pan to make either thinner or thicker pancakes.
Herb-Roasted Parsnip Fries
A healthier alternative to a classic favorite, these herb-roasted parsnip fries from Marisa Moore are a tad sweet and a tad spicy. For the parsnips, simply slice, toss in oil and herbs, and bake in a hot oven.
Maple and Balsamic Roasted Brussels Sprouts
Nothing screams fall louder than these maple and balsamic roasted Brussels sprouts. A good, high-temperature roast makes Brussels sprouts soft and tender, while tossing them in balsamic vinegar, maple syrup, cranberries, and hazelnuts adds tartness, tang, and crunch.
Maple Date Pumpkin Porridge
Coziness in a bowl. To make this maple date pumpkin porridge, simmer the cereal grains (you can use farina, wheat, barley, or corn) with cinnamon, dates, and maple syrup for a combination of flavors that taste like the season.
Oatmeal Crumble Baked Apples
There’s no way we could make a list of the best fall recipes without including the star of the season — the apple. This recipe for oatmeal-crumble baked apples from The Salty Marshmallow is a simple preparation that boosts the apple flavor by pairing it with some brown sugar, cinnamon, and nutmeg. The recipe call for butter, but you can substitute a vegan variety to make the recipe totally plant-based.
Roasted Garlic Parsnip Shepherd’s Pie
Shepherd’s pie is usually made with ground meat and potatoes, but we prefer this meatless version made with creamy spinach and topped with a whipped roasted-garlic parsnip topping.
Tahini Roasted Cauliflower With Herb Vinaigrette
Roasted cauliflower is paired with nutty tahini dressing and a punchy herb vinaigrette in this delicious recipe for tahini roasted cauliflower by Truffles and Trends. This recipe is completely vegan, but it is incredibly bright and flavorful thanks to pops of acid and fresh herbs.
Vegan Broccoli and Cheese Soup
This vegan broccoli and cheese soup recipe from Make it Dairy Free manages to capture the creamy, smooth texture of broccoli cheese soup without using any dairy. The secret to making a thick and silky soup is using a variety of different plant-based cheeses, as well as chickpea flour.
Vegan Southern-style Collard Greens With Mushrooms
Collard greens are in season in early November, but cooking these fibrous plants can be a bit intimidating. These vegan southern-style collard greens from Serious Eats are braised slowly in a flavorful vegetable stock till they are tender and delicious. Adding in mushrooms adds another layer of texture and flavor.
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