Fall Vegetarian Recipes

✨ Take your fall produce, shred it and roast it until you get the best crispy salad bowl. A good way to make you more excited about some of the nourishing ingredients you are seeing come into season. 🌻 #plantbasedrecipes #roastedsquash #brusselsprouts #roastedsalad All that yellow and orange produce like the squash is loaded with beta carotene, which can help keep your immune system functioning optimally as we had into the colder months 😬 1, 15 oz can chickpeas, drained and rinsed 1 lb delicata squash or acorn squash 1 lb brussels sprouts, thinly sliced 1/2 medium red onion, thinly sliced 3 tbsp avocado oil or neutral high heat oil 1 tbsp cornstarch 1 1/2 tsp garlic powder 1 tsp ground coriander 1 tsp Chinese Five Spice 2 tsp fresh thyme 1/2 tsp fennel seeds 2 tsp maple syrup Kosher salt to taste Cooked rice or quinoa for serving Cilantro Lime Tahini Sauce 1/4 cup tahini 1 tbsp maple syrup or more 1 clove garlic, grated 1 tsp Dijon mustard 1/4 cup cilantro, finely minced Juice and zest of 1 lime 3-4 tbsp cold water Full instructions are now up on my bl og found in my pr ofile. ✨

vegetarian chili!🫘🥫🌽🥕

cozy roasted vegetable butternut squash lasagna, aka the perfect vegetarian dinner for fall

These Fall Harvest Grain Bowls are a healthy vegan dinner – filled with roasted sweet potato & cauliflower, a creamy orzo and a side of hummus. INGREDIENTS FOR THE VEGGIES
2 medium sweet potatoes cut in 1/4" rounds
1 head cauliflower cut in florets
1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
6 sprigs fresh thyme
sea salt FOR THE ORZO
2 tablespoons vegan butter or sub olive oil
1 small yellow onion diced
3 cloves garlic minced
1 tablespoon fresh thyme chopped
1 teaspoon poultry seasoninng
1 cup orzo dry
1 cup non-dairy milk unsweetened
1 cup broth I used vegan chicken broth
1/2 cup vegan parmesan
2 handfuls arugula
salt if needed FOR SERVING
sea salt
hummus Get the full recipe by: -searching google for “this savory fall harvest” -the link in my bio #thissavoryvegan #vegan #veganrecipe #veganrecipes #veganrecipeshare #veganfood #plantbased #plantbasedfood #plantbasedvegan #plantbasedrecipe #easyrecipe #dairyfree #dairyfreerecipes #fall #fallrecipes #veganfallrecipes #sweetpotatoes #cauliflower #orzo #grainbowl #dinner #vegandinner

this roasted garlic & butternut squash pasta is one of my favorite fall / Thanksgiving dishes! 🫶 Butternut Squash & Roasted Garlic Pasta Serves 4 1 small butternut squash, cubed 1 white onion, quartered 3-4 rosemary sprigs 2 garlic bulbs, heads removed 2 tbsp olive oil, divided 1 can coconut milk 4 cups veggie broth 1 box pasta of choice, I used shells 1 cup Parmesan cheese, divided 1 tbsp olive oil Salt & pepper #ThanksgivingRecipe #RoastedGarlic #ButternutSquash #FallFlavors #HolidayDish #TikTokCooking #EasyRecipe #DeliciousDish #VegetarianOption #HealthyEating #SeasonalIngredients #CookingWithLove #FoodInspiration #ThanksgivingSideDish #HomemadeGoodness #fall #YummyFood #CookingTutorial #TikTokFood #FamilyFavorite #FlavorfulDish #AutumnRecipes #TastyTreats #FoodLovers #CookingMadeEasy #CookingTips #HomeCooking

Ready for fall with this roasted veggie salad 😋 Roasted sweet potatoes, beets, and Brusselsprouts salad 2 large sweet potatoes, cut into 1 inch cubes 1 pound brusselsprouts, cleaned and quartered 3-4 beets, washed and leaves trimmed 1 cup whole pecans 3 tbsp olive oil Salt and pepper to taste 1 cup balsamic vinegar 1/4 cup maple syrup Preheat oven to 375°F Place the sweet potatoes and brusselsprouts on a large sheet pan, drizzle with 2 tablespoons olive oil and salt and pepper to taste. Take a large piece of foil and put the beets in the middle. Drizzle with 1 tablespoon olive oil. Close the foil at the top so the beets are completely enclosed inside. Add the foil packet to the sheet pan. Bake for 30-40 minutes until golden brown and crispy looking (but not burnt) flip the sweet potatoes and brusselsprouts halfway. Meanwhile, add the pecans to a skillet and toast on the stove top a couple of minutes over medium high heat until fragrant. Careful not to burn them, this will only take a few minutes and as soon as you smell the nutty fragrance remove them from the heat to a cutting board. Roughly chop the pecans and set aside. Prepare the dressing: In a small saucepan combine the balsamic vinegar and maple syrup and cook over medium heat until reduced by half. When the veggies are done cooking add them to a large serving bowl along with the pecans. Open the beets foil packet and chop into cubes and add to tte bowl *the beets could take up to 1 hour to cook if they are large, if they are large you can wrap them individually in foil and/or put them in the oven to cook longer Pour the dressing over the veggies and toss to coat. #fallrecipes #roastedveggies #roastedbeets #fallvest

creamy vegetable soup thats perfect for the fall! 🫶 Creamy Vegetable Soup Serves 4 Ingredients 6 roma tomatoes, halved 4 carrots, peeled and halved 1 red pepper, cut into quarters 1 white onion, halved 2 garlic bulbs 1 yellow zucchini, sliced 1 green zucchini, sliced 2 tbsp olive oil Salt & pepper 2 tsp dried basil 1 tsp Italian seasonings 1 tsp dried oregano 2 1/2 cups boiling water 1 cup milk or coconut milk handful fresh Basil #CreamyVegetableSoup #AntiInflammatoryRecipes #EndometriosisFriendly #HealthyEating #Nutrition #Wellness #CleanEating #DairyFree #GlutenFree #VeganRecipes #PlantBasedDiet #HealingFoods #GutHealth #AntiInflammatoryDiet #EndoWarrior #HealthyLifestyle #NourishYourBody #SoupLovers #TikTokRecipes #VegetarianOptions #DeliciousAndHealthy #EatWellFeelWell

🍅🍆🥒🧄 RATATOUILLE 🧄🥒🍆🍅 With Fall harvest in full swing, I can’t think of a more fitting recipe to usher in the new season than Ratatouille. A timeless plant-forward classic steeped in rich history, this dish emerged in Provence in the 1700s and was originally created by poor farmers who needed to use up the harvest of all the remaining summer vegetables. It was actually known as a “peasants stew,” and while it may have been championed by the poor, Ratatouille is rich with flavor. Also, if you haven’t seen the animated 2007 film yet, you MUST do yourself a favor and watch it. Like 100 times over. ingredients 2 red bell peppers, sliced from the core 4 heirloom tomatoes, quartered 3 shallots, peeled and halved 2 bulbs garlic, ends sliced off 1 jalapeño or chili pepper 3 roma tomatoes 2 Chinese eggplants 2 small yellow squash 2 small zucchini 6-8 sprigs thyme, leaves removed olive oil salt & pepper prep Pre-heat oven to 425F. Add bell pepper, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper. Roast in the oven for 35-40 mins, then add to a blender and blitz until smooth in consistency. Pour into the bottom of a cast iron pan and level out Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices. Arrange tomato, eggplant, squash, and zucchini slices in sets of four. Starting on the outer edge of the cats iron pan, add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan. Pop into the oven for 30 mins. Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy 😊 #ratatouille #fallharvest #veganrecipes #vegan #vegantiktok #veganfood #veganeats #plantbased #plantbasedrecipes #plantbasedfood #plantbasedeats #plantbasedtiktok #fyp #foryoupage

Sheet pan meals 💖 #sheetpan #sheetpanmeal #mealprep #foodprep #vegan #veganrecipe #veganprep #veganmealprep #plantbased #plantbasedrecipe #healthy #healthyfood #healthyrecipe #easyrecipe #quickrecipe #quickrecipes #healthydiet #healthyeating #forksoverknives

Butternut Carrot 💖 #soup #souprecipe #easyrecipe #plantbased #plantbasedrecipe #plantbaseddiet #vegan #veganrecipe #healthy #healthysoup #healthyrecipe #healthyeating #butternutsquash #fallrecipes #fallsoup #fallsoups

In love with apples and this apple tart! 6 ingredients, buttery shortcrust, lots of apple and cinnamon sugar 🍎 #fallbaking #appletart #veganbaking #dairyfreebaking #veganthanksgiving #veganappletart

RECIPE: CLICK LINK IN MY BIO! PUFF PASTRY DOUGHNUTS! 🤯🍩 A cinnamon sugar apple is wrapped in flakey puff pastry, topped with caramel sauce! Perfect cozy treat for Fall! 🍂 Vegan, no-egg, no-dairy, 5 ingredient, GF option & SUPER EASY! Get the recipe: click the link in my bio or visit thelittleblogofvegan.com #puffpastry #caramelapple #fall #donuts #fallrecipes #foodtok #handpies #falltreats #appledessert #puffpastryrecipe #fallaesthetic

HERB AND MAPLE ROASTED CAULIFLOWER✨ an easy and healthy fall side dish that comes together on one sheet pan and is sure to wow your crew! This dish is the perfect blend of savory and subtly sweet and makes an incredible Thanksgiving side dish 🦃 Ingredients: 1 head of cauliflower, cut into small florets 1 can chickpeas, drained, rinsed, and towel-dried 3 tbsp olive oil 2 tbsp maple syrup 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped 1 tsp salt 1/2 tsp pepper 5 ribs of celery, cut into 1/4 inch moons 4 slices of bacon, cut into 1/2 inch pieces 1/2 cup dried cranberries Directions: Preheat your oven to 425 Combine your cauliflower florets, chickpeas, olive oil, maple syrup, herbs, and salt and pepper in a large bowl and toss evenly coat Add your cauliflowers mixture to a baking sheet and bake for 25 minutes After 25 minutes, add your celery and bacon and toss Bake for another 20-25 minutes Remove from oven, add your cranberries, and toss lightly Serve and ENJOY!! Follow for more healthy recipe inspo!💖 . . #thanksgivingcauliflower #thanksgivinginspo #healthythanksgiving #thanksgivingcauliflower #herbroastedcauliflower #thanksgivingsidedish #healthythanksgivingsides

You know cozy season is finally popping off when your personal potato consumption skyrockets 🥔📈 #chilirecipe #chili #vegetarianrecipe #cozyrecipe #cozykitchen #potatorecipe #fallrecipe

Roasted Butternut Squash Soup 𝐅𝐔𝐋𝐋 𝐄𝐍𝐆𝐋𝐈𝐒𝐇 𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐍 𝐌𝐘 𝐁𝐋𝐎𝐆 𝐃𝐫𝐯𝐞𝐠𝐚𝐧𝐛𝐥𝐨𝐠 𝐝𝐨𝐭 𝐜𝐨𝐦 (𝐋𝐈𝐍𝐊 𝐈𝐍 𝐌𝐘 𝐁𝐈𝐎) #veganmeal #veggierecipes #tomatosoup #roasted #vegan #peppersoup #veganrecipes #souprecipes #soupseason #suppe #soup #souprecipe #sweetpotato #autumnfood #plantbasedfood #comfortfood #veganfood #veganrecipe #soupseason #sweetpotatoes #easysoup #soupseason #vegetarianrecipes #easysoup #vegancomfortfood #vegetarian #wintersoup #roastedtomatoes #easyveganmeals #vegandinner

CRISPY BUTTERNUT SQUASH & CHIPOTLE PAN SAUCE 🔥 Fall time is on the way, which means winter squash season is knocking on the door! Butternut squash is my favorite of all the winter varieties. In this recipe, the squash is prepared in two steps, first by pan-steam, then pan-frying (or searing). The aromatic steaming liquid becomes a broth, and then a velvety rich, smoky-spicy sauce to pair with the sweetness of the squash. Cilantro chutney and pickled serranos bring fragrance and acidic spice to counter all the other flavors in the dish. So proud of this one, y’all. Enjoy this fun new twist on a more traditional ingredient 🙏🏼 1 head of butternut squash (above the round base), peeled, halved crosswise, sliced lengthwise into 1/4 to 1/2-inch segments, then cut into smaller rectangles 1 shallot, diced (48g) 1 medium-sized carrot, peeled and diced (37g) 1/2 tsp cumin (1g) 1 tbsp tomato paste 2 cloves garlic, peeled & chopped (3g) 2 to 3 tbsp chipotles in adobo (sauce only) (37g) 2 cups vegetable stock (350g) 1 tsp lemon juice (5g) 2 to 3 tbsp vegan butter, cut into small cubes and chilled in the fridge until ready to use (42g) salt & pepper (as specified below) cilantro chutney (recipe below), pickled serranos, and scallions for topping season butternut squash slices with a few pinches of salt and black pepper to taste (do not add oil at this point). set slices aside on a wire rack. heat a stainless steel or non-stick pan over medium heat. the pan should be big enough to allow a steamer basket to be placed inside. add about 1 tbsp olive oil and bring up to heat. add shallots and carrots to the pan with a pinch of salt and pepper. saute until the aromatics brown, about 2-3 mins. add tomato paste and cumin and continue to sweat until tomato paste turns a rusty brown color, about 2 mins. add garlic and stir in for 15 to 30 seconds. add the chipotles and stock, then stir in until all ingredients are well incorporated. bring up to a simmer. working in batches, add butternut squash pieces to the steamer basket and rest in the pot above the simmering liquid (make sure the liquid does not make direct contact with the squash). place the lid on top and steam until tender, about 5 to 7 mins. the squash should not be mushy. set all steamed pieces on a wire rack to cool. bring pan with remaining simmering liquid up to medium/medium-high heat and reduce by half. add vegan butter cubes and use a silicone spatula to incorporate the butter. strain, blend, and set aside. heat a stainless steel pan over medium-high heat and allow to come up to temp, about 1-2 mins. add 1 tbsp olive oil to the pan and lay as many butternut squash slices in the hot pan as you can without crowding. sear on each side for 2 to 3 mins, which should allow for a golden crust to develop. add pan sauce to the bottom of a serving plate and layer butternut squash slices in a tiered manner on top. finish with cilantro chutney, pickled serranos, and scallion. cilantro chutney 1 small bunch fresh cilantro 1 jalapeno, de-seeded and finely diced 1 tbsp lemon juice 12 tsp ground cumin 1/2 cup plain vegan yogurt 1/2 cup almonds salt & pepper to taste add all ingredients to a blender and blitz until it turns into a smooth yet coarsely ground paste. store and refrigerate up to 1 week. #veganrecipes #butternutsquash #fallrecipes