Top 10 Must-Try Fall Vegan Recipes
Cozy, Warm and Full of Comforting Flavors and Spices
1. Best Vegan Ratatouille.
Ingredients for Best Vegan Ratatouille:
1-2 tbsp Olive oil
1 Onion
3 cloves Garlic
1 tbsp Tomato paste
17.6 oz Tomato passata
1 tbsp Italian herb seasoning
1 Zucchini
1 Eggplants
3 Tomatoes
1 cup Vegan Mozzarella
1 cup Vegan Cheese
Salt
Black pepperFOR GARNISH:
Vegan Parmesan cheese
Basil
2. Butternut Squash and Apple Soup
Ingredients for Butternut Squash and Apple Soup:
FOR THE SOUP:
2 tbsp Olive oil
1 Onion
3 stalks Celery
1 Carrots
1 Apples
1 lb Butternut squash
1 tsp Sea salt
2 tsp Fresh ginger
¼ tsp Turmeric
3 cups Vegetable broth
1 Bay leaf
2 tbsp Apple cider vinegarFOR GARNISH:
4 tbsp Non-dairy unsweetened cream
4 tsp Pepitas
Basil
3. Sweet Potato Jackets with Guacamole
Ingredients for Sweet Potato Jackets with Guacamole:
drop Rapeseed oil
2 Sweet potatoes
1 Avocado
2 Lime
1 Red chili
2 Tomatoes
⅓ pack Coriander
1 Red onion
400 g can Can kidney beans
4. Sweet Potato Bowl
Ingredients for Sweet Potato Bowl:
2 Sweet potatoes
1 head Broccoli
2 tbsp Olive oilFOR BEET HUMMUS:
1 cup Chickpeas
6 oz Beets
1 clove Garlic
½ Lemon
4 tbsp Tahini
2 tbsp Water
1 tbsp Soy sauce
SaltFOR CRISPY TOFU:
8 oz Tofu
2 tbsp Coconut oilFOR SERVING:
4 tsp Sesame seeds
5. Vegan Quinoa Stuffed Squash with Walnuts and Pomegranate
Ingredients for Vegan Quinoa Stuffed Squash with Walnuts and Pomegranate:
6 mini winter Squashes
250g ( 1½ cups) Quinoa
1 Onion
2 sticks Celery
2 cloves Garlic
5 sprigs Fresh thyme
½ tsp Dried oregano
Sea salt
Black pepper
240g (1½ cup) cooked Mung beans
75g (⅔ cup) Walnuts
small bunch fresh Parsley
seeds PomegranateFOR THE SQUASH SEEDS:
Dried thyme
Dried oregano
Sea salt
Ground paprika
1 tbsp Olive oil
6. Punjabi Rajma Masala
Ingredients for Punjabi Rajma Masala:
2 cups Kidney beans
3 cups Water
2 tsp Salt
4 tbsp Mustard oil
1 ½ cups Red onion
2 tsp Ginger-garlic paste
¾ cup Can chopped tomatoes
3 tbsp Tomato puree
3 tsp Ground coriander
1 tsp Turmeric
2 tsp Kashmiri red chili powder
½ tsp Cumin
2 tsp Amchur powder
½ tsp Garam masala
1 tsp Kasuri methi leaves
Salt
2 tbsp Cilantro
7. Vegan Middle Eastern Eggplant Salad
Ingredients for Vegan Middle Eastern Eggplant Salad:
2 cups Vegetable stock
200 g Pearl couscous
2 tsp Middle Eastern spice blend
½ cup Olive oil
4 baby Eggplants
1 Red bell pepper
1 Cucumber
⅓ cup Fresh mint
⅓ cup Cilantro
1 Pomegranate
Salt
Black pepper
8. Vegan Cabbage Fritters
Ingredients for Vegan Cabbage Fritters:
2 tbsp Flax seeds
7 tbsp Water
500 g Cabbage
200 g Carrots
2 tbsp All-purpose flour
1 tsp Baking powder
1 tsp Turmeric
Salt
Black pepper
9. Vegan Chocolate Mousse
Ingredients for Vegan Chocolate Mousse:
2 Persimmons
3 tbsp Unsweetened cocoa powder
10. Vegan Blue Moon Milk
Ingredients for Vegan Blue Moon Milk:
2 cups Almond milk
2 tbsp Maple syrup
1 tsp Butterfly pea flower powder
½ tsp Cinnamon
2 pinches Nutmeg
½ tsp Ashwagandha