The first leaf has fallen, kids are back at school and Starbucks has started selling Pumpkin Spice Lattes again, that can only mean one thing, it’s fall. With that also comes fantastic food and all new seasonal produce. So if you’re looking to stick with your healthy eating goals from the summer or need some new, comforting, cruelty-free meal ideas, here are some of my favorite fall vegan recipes!
Vegan Pumpkin Spice Latte
I don’t know if you’ve heard, but Starbucks PSL’s are not vegan! The syrup has condensed milk in it. Not to worry! You can still make your own Pumpkin Spice Latte at home which is much healthier, and less expensive.
- 3 tbsp pumpkin purée
- 2 cups of any plant-based milk (I prefer coconut or almond)
- 2 tbsp maple syrup
- 2 tsp pure vanilla extract
- 1 tsp of cinnamon
- ½ cup strongly brewed coffee
- In a small saucepan, heat the pumpkin puree, maple syrup, and vanilla extract over medium-low heat. Stir constantly to combine to prevent from burning. Warm for 1-2 minutes.
- Add your plant-based milk and turn up the heat to medium. Stir until heated. (Do not bring to a boil)
- Place mixture in a blender. Add 1/4 cup hot coffee to each mug and top with cinnamon
Cranberry & Apple Quinoa Salad
Salads get a bad rap, but this cranberry, apple, quinoa salad is sure to change your mind. Whether you’re looking to change up your lunch or need an idea of what to bring to your Thanksgiving potluck, this is a great option!
- 1 cup uncooked tri-color quinoa
- 1 cup cubed and roasted butternut squash
- 1 red apple, diced
- 1 small onion, thinly sliced
- 2 cups baby kale or spinach
- 1/3 cup dried cranberries
- Candied Walnuts
- Salt and pepper to taste
- Raspberry vinaigrette for the dressing
- Most quinoa follows a 2:1 ratio. 2 cups of water for every cup of quinoa, but make sure to check the cooking instructions that came with the quinoa you’re using.
- Allow quinoa to cool and combine and toss all of the ingredients in a large bowl
- Drizzle with raspberry vinaigrette
Roasted Red Pepper & Cauliflower Soup
The best part about colder weather means lots and lots of soup. It’s one of the easiest things to make and is a great option if you have vegetables that are going bad that you need to use right away.
- 1 head cauliflower, chopped into florets
- 4 pieces of garlic
- 3 tablespoons extra-virgin olive oil,
- 1 large carrot, peeled and diced
- 1 large zucchini, sliced
- 1 medium yellow onion, diced
- 1 tbsp paprika
- 4 cups vegetable broth
- 2 tbsp nutritional yeast
- Salt and pepper
- Preheat oven to 375 degrees
- Cut one end off of the garlic, revealing a small portion of each clove. Drizzle with olive oil and wrap in aluminum foil.
- Bake the cauliflower florets, zucchini and garlic for 30 minutes.
- Boil carrots and onions until tender
- Once cooked, placed cauliflower and zucchini into water
- Bring to a boil, reduce heat and simmer for 10-15 minutes.
- Remove from the heat and puree until silky smooth with an immersion blender. Or place in a regular blender was cooled.
- Squeeze roasted garlic into mixture and blend again
- Mix together nutritional yeast and paprika. Bring to a boil, reduce heat and simmer for 2-3 minutes.
- Add salt and pepper to taste
4 Ingredient Butternut Squash Mac & Cheese
Vegan’s can still enjoy mac & cheese, but the cheese sauce is made from butternut squash, which luckily there is an abundance of during the fall.
- 1 butternut squash, diced
- 1 medium-sized yellow onion, sliced
- ½ – 1 cup Nutritional Yeast
- 4 cups pasta of your choice, cooked
- Salt & Pepper
- Bring squash and onion to a boil until they are tender (You should be able to easily stick a fork through the squash
- Drain the squash and onions, keeping the water
- Combine squash, onions and remaining water in a blender. You can also use an immersion blender)
- Continue to add water until you achieve your preferred consistency (if you want the sauce to be thick or runny)
- Add nutritional yeast and blend again
- Pour the sauce over your cooked noodles then add salt and pepper to taste.
Slow-Cooker Sweet Potato Curry
Slow-cookers are my favorite thing. Especially if you’re a student. You’re able to throw everything in before you head to school and it will be ready to eat as soon as you get home!
- 2 large sweet potatoes, peeled and chopped
- 1 small yellow onion, diced
- 1 can of coconut milk
- 4 tbsp curry powder
- 2 tsp turmeric
- 2 cups spinach
- Combine all ingredients into slow-cooker
- I prefer to put it on a low-heat for 10hrs (cooking time and heat depends on preference)
- Serve on its own or over rice
Pumpkin Spice Date Bars
I easily came up with this recipe after buying pumpkin butter and not knowing what to use it for. These are amazing! They taste like mini-pumpkin pies.
- 2 cups of oats
- ½ cup of flour *You can use the flour of your choice I used chickpea flour
- ¼ cup of melted coconut oil
- 2 tbsp of pumpkin butter *Can substitute pumpkin puree
- 2 tsp maple syrup
- 2 tsp cinnamon
- 2 cups of pitted dates
- 2 cups water
- 2 tbsp of pumpkin butter *Can substitute pumpkin puree
- 2 tsp of cinnamon
- Preheat oven to 375 F
- Mix all the crust ingredients together using a bowl. I find it easiest to mix with my hands.
- Bring the dates to a boil in water, stir often
- Once dates have turned into a thick syrup consistency, place into a food processor or blender. Blend with pumpkin butter and cinnamon and let cool.
- Cover 8×8 baking pan with the first layer of crust
- Take warm date filling and pour over the crust
- Add the second layer of crust on top of date filling
- Bake for 25-35 mins, or until crust is golden brown
- Cut into squares and best served warm
Veganism doesn’t need to be hard and it sure as hell doesn’t need to be boring. Hopefully, these recipes have inspired you to spice things up in the kitchen this fall.
Featured Image via Unsplash.