Does the colder weather demotivate you from cooking delicious meals? Here are a variety of amazing vegan recipes to help warm your spirits this fall.
Vegan Meal Ideas Based on Flavourful Fall Staples
Have you fallen into a mealtime rut? As autumn signals a drop in temperatures outside, you may find yourself in a habit of heating up pre-made soups or cooking the same kind of pasta for dinner night after night. While that might feel easy, you’re missing out on the glorious bounty fall crops have to offer you.
Check out these quick vegan meal ideas based on flavourful fall staples:
It can be easy to assume that winter squash is the bland counterpart to vibrant summer squash but that’s simply false. Winter squash are harvested at a much more mature age than summer squash and their flavors range from sweet to buttery to nutty. Packed with potassium, Vitamins A and C, fiber, and a little protein too, these go-to fall ingredients are a must for your weekly shopping list.
- Cube and roast winter squash with chili powder or cumin and add it to warm tacos with your choice of fixings like black or pinto beans, crispy fresh cabbage, pickled onions, avocado, jalapenos, and cilantro.
- Halve your squash and slice into half-inch thick half moons. Drizzle with olive oil and a dash of salt and pepper and then roast until tender. Top with toasted pecans and a drizzle of honey or maple syrup.
- Peel, steam and cool butternut or acorn squash and then blend into a delicious, nutrient-packed shake with vegan milk, Plant-Strong Protein powder, and other favorite ingredients like banana or peanut butter.
- *Note: Butternut and acorn squash are probably the most familiar winter squash varieties, however, don’t forget about delicata, spaghetti, and calabaza squashes, and yes, pumpkins too!
This surprising cruciferous vegetable has become somewhat of a vegan star over the past several years standing in for everything from rice to pizza crust. When it comes to getting the most out of this fall staple, try one of these fun ideas:
- Whip up the classic vegan take on a thick-cut of steak – a cauliflower steak! Cut an inch thick slice out of a whole head of cauliflower and then pan-fry or bake at a high temperature with olive oil, lemon juice, and garlic.
- Pump up your next hot vegan curry with generous portions of cauliflower that soak up a ton of flavor and add bulk and nutrition too including potassium, fiber, vitamins C and B-6 as well as iron, magnesium, and calcium.
- Water-rich cauliflower is a great addition to fall soups and stews. Roast cauliflower florets and sliced sweet onion and blend with roasted red peppers, soaked cashews, and flavor boosters like mustard or miso paste to make a wholesome vegan cauliflower and red pepper soup.
This sweet and spicy fall favourite can be served fresh or roasted and can play a role in a slew of dishes from salads to pastas to sandwiches. While relatively low in nutrients, radishes are a zero-fat addition to fall meals that will add flavor and texture with hardly any calories.
- Spread your favorite hummus atop a piece of vegan flatbread. Carefully add thin-sliced radish, strips of asparagus, sprouts, pine nuts, and a drizzle of olive oil and lemon juice on top. Cut up (or fold up) and enjoy!
- Quarter your radishes and roast until tender. Toss with your favorite pasta and a little dressing made of lemon juice, olive oil, fresh sage or tarragon, salt, and honey mustard.
If you feel like Brussel sprouts are more effort than they are worth, you’re not alone. The truth is, however, that Brussel sprouts are some of the best vegetables you can eat for your body. Low in calories but generating appreciable amounts of fiber, potassium, vitamins A, B-6, and C, as well as iron (just to name a few), these miniature cabbage-looking fall favorites pack a super nutritional punch.
- Quarter each brussel sprout and then spread on a baking sheet with a drizzle of olive oil, balsamic vinegar, and a dash of salt and pepper. Roast and toss with a fresh salad, pasta, or simply eat on the side of another dish.
- Finely slice or grate Brussel sprouts and then mix with a salad of other Fall go-to’s like thinly-sliced fennel, kale, and cranberries. Add walnuts and your dressing of choice!
- Pan-fry a hash of cubed sweet potato, diced white onion, and quartered Brussel sprouts and add to a bowl of grains like wild rice or lentils.
These vegetables are just a few of the many available to you this season. Other fall harvest favorites you will want to keep an eye out for at your grocery store or local farmers market include carrots, beetroot, fennel, eggplant, sweet potatoes, kale, turnips, parsnips, spinach, and radicchio.
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