The leaves rustle in gold and red, making fall the most colorful season, Earth’s last hooray before the winter. The stands at the farmers market overflow with all shapes and sizes and colors of winter squash and pumpkin. The days are shorter again, and you find yourself with more time in front of the stove to cook again. Here are 5 heart-warming plant-based fall recipes:
Roasted Butternut Squash soup in a Mason Jar
A roasted butternut squash soup is easy to make and nothing spells fall more than a butternut squash soup, whether the squash is roasted first and then cooked, spiced with curry and orange, and classic with celery and carrots. It also transports well as a lunch meal.
Vegan lentil, walnut, and mushroom meatballs
Meatballs! Is there more to say about comfort food? This is a light and tasty version with lentils, walnuts and mushroom that taste meaty, as they should.
Roasted Butternut Squash Pasta Alfredo with Sage
A creamy pasta sauce with cashew nuts, nutritional yeast (for the vitamin B12), and some miso. Delight pure!
Kale Butternut Squash Mini Muffins
These muffins are a classic: with kale or baby spinach, roasted butternut squash, tiny, cubed feta and sunflower seeds. Technically not all-vegan however the feta gives it a great flavor and heartiness. They store really well, and are a great addition to the lunch box, for kids and adults alike.
Vegan Cream of Mushroom Soup
At last, the classic – a vegan, home-made cream of mushroom soup, made with a mix of dried mushroom and fresh, roasted mushroom, and broth.