Vegan Recipes Autumn – This post was made in partnership with One Degree Organics, a brand I’ve been proud to work with for over a year. I personally stand by their products and have used many of them in my own kitchen over the years, including their self-rising flour, tortillas, granola, and now bread. One Degree Organics is a family-run company full of kind, creative, and welcoming people. I am very proud to continue my work with them!
This Vegan Autumn Panzanella is the most delicious bread salad you will ever have! With roasted brussels sprouts, homemade croutons, and maple tahini vinaigrette.
Vegan Recipes Autumn
You guys, I’m so excited to bring this recipe up today because it features One Degree Organics’ new Lentil Grain bread – it’s GOOD. It’s 80 calories a slice, with fiber, protein, and some vitamins and minerals. But what’s more important to me is the taste – it’s a little sweet, nutty, hearty, and absolutely delicious. I had it for toast last week straight, hot from the oven and spread with a little vegan margarine.
Beautiful Butternut Squash Vegan Tray Bake
This Lentil Grain bread is next level when it’s tossed with olive oil, salt, and pepper and fried until golden and crispy. It’s a simple cooking method that pays off in BIG flavor. Plus, who doesn’t love croutons?! I love the carb-y elements of a cool season salad because it adds a comfort factor that most salads lack. This salad also features crispy roasted brussels sprouts, and everything is topped with a killer maple tahini dressing. I know you all will love it!
This post comes at a fortuitous time, because lately I’ve been reassessing the foods in my kitchen and the products in my home (especially my personal care products). Everything I have is cruelty free, but some of my makeup products have beeswax in them. It’s time for a switch! I found a lineup of some non-toxic, effective, and wonderful products that I can compile into a blog post! Let me know if you are interested in this item. 🙂
Speaking of ethical products, what I love about the One Degree Organic line is not only that their line is 100% plant-based and vegan, but that they also use vegan and sustainable farming practices to create the some products. I love supporting companies like this because every dollar spent is a vote for a world that respects animals and the environment. Cheers to that!!
This vegan autumn panzanella is the coziest bread salad you’ll ever have! With roasted brussels sprouts, homemade croutons, and maple tahini vinaigrette.
Vegan Autumn Recipes Perfect For Chilly Nights
If you make this recipe and post it on Instagram, be sure to tag me @ and # so I can see! I love to see your take on my recipes :)These healthy vegan Fall dinner recipes are just what you need on a cold, October evening. Cozy, comforting, yet nutritious. Full of fresh seasonal produce like pumpkin, butternut squash, broccoli, Brussels sprouts, cauliflower, mushrooms and sweet potatoes.
If you’re new to the vegan diet, check out my vegan diet for a beginners guide.
Just wait a moment. A pasta sauce with pumpkin puree and hummus? For creamy bucatini, there’s nothing better. Add cherry tomatoes and spinach and OMG.
Do you have a pot? Check. Got 30 minutes? Check. If you’re craving a bowl of Fall-flavored chili, this recipe is for you. It’s super healthy and perfect for a cold, fall night.
Vegan Pumpkin Mac And Cheese
A rustic plate of pumpkin and mushroom pasta scattered with baby greens and walnuts is a vegan dream. This hearty, comforting dish should be devoured in front of a roaring fire.
If you need to feed a crowd and don’t have a lot of time or money, listen up! This easy pumpkin and chickpea curry is so good, even kids will love it.
This pumpkin soup is a delicious comfort experience. It takes a quick 20 minutes to make and has a little kick from the cumin and chili powder.
So cute! These pumpkin lasagna boats have their own little caps that, once removed, reveal a mouthwatering lentil bolognese. Everyone gets their own, and cleaning is much easier.
Fall Harvest Vegan Pasta Salad
Vegan chili is a great vehicle for nutritious ingredients. Butternut squash plays well with tomatoes, beans and quinoa — you’ll feel revitalized after just a few bites.
How can a simple dish become so luxurious? Butternut squash risotto was deliciously decadent — it sounded like something I should be eating in secret.
This quinoa stuffed butternut squash is absolutely delicious. For holiday guests or for a family dinner, the flavors of autumn are warm and earthy with a touch of sweetness.
One bite of this Moroccan-inspired dish and you will be transported to Casablanca. Butternut squash and chickpea stew offers all the flavors of world travel without any of the jet lag.
Autumn Harvest Bowls With Vegan Pumpkin Vinaigrette
Quinoa bowls are a great way to use up whatever vegetables you have on hand. This recipe celebrates butternut squash and Brussels sprouts – the yin and yang of the vegetable world.
These gnocchi are like delicious little pillows in a creamy sauce of decadence. But wait, there’s no shame in overindulgence! This recipe is gluten free and healthy.
What to do when they crave favorite comfort foods? This Mushroom Lentil Loaf solves that problem by embracing the soul of umami.
This recipe is for those busy weeknights when there’s no time to put together dinner. One pot mushroom pasta is a creamy crowd-pleaser that everyone will love.
Autumn Grain Bowls With Maple Cinnamon Vinaigrette
Grilling mushrooms over high heat is the secret to this Asian-inspired dish. That and the amazing teriyaki in favor of soy sauce and garlic with lots of soba noodles.
Fast, easy and delicious — and you can use chopsticks! What’s not to love about Speedy Miso Spinach Mushroom Ramen? Fresh vegetables with Asian flavor don’t get much better than this.
It’s umami on top of more umami. Mushrooms roasted with garlic and balsamic vinegar may be the most versatile side dish ever. Pair them with anything and they’ll do that better.
Whether you call them stuffed potato cakes or call them Zrazy — Ukrainian stuffed potato cake — they’ll make your carb-loving heart go crazy. They are a destination to find comfort food.
Vegan Fall Recipes With No Meat Or Dairy
The key to perfectly stuffed portobello mushrooms is to give them a quick broil before stuffing. They will release their moisture and become the perfect container for flavor.
Be warned — these easy vegan quesadillas smell so good that your family will gather around the stove and devour them before they hit the plate. Be careful!
People forget how epic broccoli can be when it’s roasted with a little heat and a little sweetness. Why eat broccoli any other way?
Did someone say mac and cheese? In fact, they did. Listen as Broccoli and Quinoa Mac and Cheese calls your name. Five ingredients and it’s ready in 20 minutes.
Ideas Of Vegan Food, Autumn Recipes From Vegetables. Roasted Hasselback Beets, Carrots, Potatoes, With Fresh Herbs, On A Plate, On A White Marble Back Stock Photo
Remember the mayo-drenched salads from the past? Very good but very fatty. This slimmed down version has no mayo and it stands-in-line well.
Use fresh or frozen broccoli in this easy and cheesy broccoli and brown rice casserole. Perfect for a potluck, as a side dish or paired with a leafy green salad as a meal.
When the first chill of fall hits the air, it’s officially soup time. Snuggle into a bowl of vegan broccoli soup and let curls of steam invite you to a creamy spoon.
This is essentially macaroni and cheese taken to the next, veggie-tastic level. Cauliflower is the star but don’t overlook the mushrooms, kale and pasta. It’s very tasty.
Hearty Fall Vegetarian Recipes Perfect For The Chilly Season
This is a wonderful way to serve cauliflower! Cutting it into steaks makes it a substantial meal, especially if you pour the ground mushroom gravy on top.
Skip the Chinese takeout and stick to your wok. All you need for this beautiful, sweet and spicy cauliflower is a sheet pan, a hot oven and an appetite for something delicious.
If you’re tired of people downplaying cauliflower, make them a pot of this soup. Useful and tasty, cauliflower is finally ready for this almost.
Taco Tuesday has gone vegan! This recipe belongs to the “how to make cauliflower” section. Garnished with tomatoes, jalapenos and salsa, no one will guess the truth of this taco.
Warm, Cozy & Grounding Fall Vegan Recipes
Think colorful. Think about the taste. This Brussels sprouts and quinoa salad is a sweet and salty celebration of Fall. Served on the side, it will wake up even the sleepiest main course.
Don’t know what to do with Brussels sprouts? Balsamic vinegar is the answer. This classic preparation can be easily thrown together with pantry ingredients and is a winner every time.
Sweet potatoes and Brussels sprouts? The opposites are really attractive. Roasting it with garlic, spices and olive oil makes perfect sense, because each of their flavors enhances the other.
This Harvest Veggie Loaf is delicious as you sit down for a holiday meal. Every bite has all the warm sweet and savory flavors of Autumn.
Delicious Vegan Fall Recipes (+ Free Meal Prep Guide!)
Forget waiting until dinner to enjoy these Sweet Potato Black Bean Vegetarian Burritos. Breakfast is the most important meal of the day and it fills the bill nicely.
Sweet potato chickpea burgers are your go-to burger solution from now on. Pro tip – make a batch and freeze it
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