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11 Cosy Vegan Recipes for Early Autumn

What does your autumnal menu look like? Mine is full of hearty stews, steaming bowls of pasta, roasted root vegetables, and one-pot weeknight wonders. I often try my best to eat seasonally wherever I can, as it’s fun to challenge yourself in the kitchen, but it also makes me appreciate the seasons even more. Not to mention, seasonal produce tastes amazing!

Eating seasonally doesn’t have to be an all or nothing because every effort counts. So if you commit to having one seasonal meal a day, or even a week, that’s brilliant. 

The following recipes are nutritious, simple to make and perfect for quick weeknight meals. I have included a few seasonal flavours and ingredients, such as sage and squash, to help get you into the autumnal spirit.

Sage & Onion Lentil Stuffing Balls

By: Mr Organic

Method: Cooking

Difficulty: Intermediate

Sage is one of the most autumnal herbs, and of course, onions can be grown all year round. Therefore, these stuffing balls are an absolute must to accompany your autumn Sunday roasts. Recipe here.

Roasted Mushrooms with Tomato Sauce

By: GreenVie Foods

Method: Baking

Difficulty: Beginner

You’ll find that there are many mushrooms in season throughout autumn, and you can use your favourite in this recipe. This bake makes the perfect weeknight meal as you only have to fry everything together, then let the oven do its magic. Recipe here.

Squash and Butter Bean Soup

By: Mr Organic

Method: Cooking

Difficulty: Intermediate

Butternut squash is high in nutrients, low in calories, and makes a super creamy, delicious soup. It tastes its best during autumn and winter, so make the most of it by stocking up on hearty soups. Recipe here.

Coconut Squash Dahl

By: The Coconut Collaborative

Method: Boiling, Cooking, Simmering

Difficulty: Intermediate

Dahl is one of my go-to, low-cost meals that’s still healthy. The dish originates in South Asia and is made up of split pulses, like lentils, and lots of tasty spices. Recipe here.

Butternut Squash Rigatoni

By: The Coconut Collaborative

Method: Roasting, Boiling, Sautéing, Blending

Difficulty: Beginner

Sometimes meals with a small, simple ingredients list are the best. This Rigatoni is easy to make and brilliant for budget cooking. The yoghurt makes it irresistibly creamy, and the chilli flakes give it a kick of spice. Recipe here.

Roasted Carrot Salad

By: GreenVie Foods

Method: Baking

Difficulty: Beginner

Nothing says no-nonsense cooking like carrots! They’re packed with nutrients such as vitamin C and A. And roasting brings out the sweetness. Using roasted vegetables as a base for a salad is great for making a hearty, autumnal dish. Recipe here.

Chilli Stuffed Sweet Potatoes

By: The Coconut Collaborative

Method: Baking, Boiling

Difficulty: Intermediate

If you’re looking for a dish that will keep you full, then look no further than this stuffed sweet potatoes recipe. Creamy, cool yoghurt, smoky spices, and healthy pulses make up this delicious, protein-packed meal. Recipe here.

Spiced Butternut Squash and Sweet Potato Soup

By: Plant Based Health Online

Method: Cooking

Difficulty: Beginner

You can never have too many butternut squash soup recipes for autumn! So try out this super nutritious, high fibre, cosy recipe for the nights when you don't want to spend too much time in the kitchen. Recipe here.

Violife Parsnip and Carrot Fries

By: Violife

Method: Baking

Difficulty: Beginner

These veggie fries make the perfect healthy snack. Recipe here.

Heura® with Pumpkin and Raisins

By: Heura Foods

Method: Baking

Difficulty: Beginner

Heura’s plant-based chicken is high in protein, gluten-free, and mimics the texture of the real thing. Serve this tasty dish up with pasta or mashed potatoes.  Recipe here.

Creamy Chilli Tomato Gnocchi Bake

By: Hazelsveganeats

Method: Sautéing

Difficulty: Intermediate

A steaming bowl of creamy tomato gnocchi is just what you need on a freezing cold autumn evening. Add a generous sprinkling of nutritional yeast on top for added cheesiness and B12! Recipe here.

20 Oct 2021
Jenny Edwards

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