Roast pumpkin combined with baked pears and onion, crunchy walnuts, briny tofu feta and fresh greens in a vegan honey mustard dressing is everything you love about fall in one bowl! This recipe is suitable for holiday spreads as well as cozy weeknight dinners.
Use your favorite seasonal produce to create a lovely fall-inspired grazing platter! From figs to chutney, pumpkin, pecans, apple and different cheeses and dips, this recipe idea is easily customizable and a true eye-catcher.
Packed with hearty Umami flavor and oh-so-satisfying, these beetroot bean burgers are super meaty and totally family-approved. Serve them with your favorite fixings like sweet potato fries and ketchup!
Make use of potato and cauliflower season with this mashed veggie pizza crust! It’s completely grain-free, lower in calories and can be topped with marinara sauce or pesto, more veggies and vegan cheese.
Bursting with color, texture and flavor, this roasted sweet potato arugula salad is great for meal prep and packed with nutrients. Sweet potato cubes are coated with turmeric, cumin, cinnamon and smoked paprika, then roasted to perfection. Add some crunchy veggies, beans and a simple homemade dressing for the perfect Fall-inspired bowl.
With cozy flavors like smoked paprika, thyme and orange, these colorful collard wraps are a light dinner idea great for colder days! The leaves are filled with warm millet, roasted chickpeas and eggplant, then dipped in yogurt sauce.
When the days get shorter and colder, make these warming vegan fall dinner recipes bursting with seasonal produce and delicious flavors! The following creamy pumpkin soup is great for batch cooking and tastes incredibly delicious.
Creamy Pumpkin Soup
2.2 lbs pumpkin, cubed (1 kg)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 14 oz can coconut milk (400 ml)
2 cups vegetable broth (480 ml)
2 tablespoons soy sauce
1 teaspoon paprika (sweet or hot)
½ teaspoon turmeric powder
Salt and pepper to taste
Pumpkin seeds (to garnish)
Preheat your oven to 425 °F (200° C) and line a baking sheet with parchment paper.
Brush the pumpkin cubes with 1 tablespoon of olive oil and line them on the prepared baking sheet. Roast for 30-40 minutes, until soft and fragrant.
Place a large pot over medium heat and add the onion as well as the second tablespoon of olive oil. Cook until translucent, stirring frequently.
Add ginger and garlic and cook for another minute, then add the roasted pumpkin cubes and all of the remaining ingredients.
Stir until well combined, then bring to a boil. Turn down the heat and let everything simmer for 10 minutes.
Remove the soup from the stove and blend it until smooth using an immersion blender.
Adjust to taste preferences, then divide between bowls and top with pumpkin seeds or roasted chickpeas!
Once cooled, this soup can be stored in a lidded container in the fridge for about one week.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.