Ah, autumn is in full swing! The leaves are painting the city with brilliant shades of gold and crimson, and a crisp chill in the air makes you want to snuggle up in a cozy sweater. Let’s dive into some rustic autumn dishes that are vegan, comforting, and perfect for the season!
Discovering Seasonal Ingredients
One of the joys of autumn is the bounty of rich, hearty vegetables that come into season. Think about the earthy goodness of root veggies like sweet potatoes, carrots, and parsnips. Or the velvety texture of squashes and pumpkins. These ingredients become the stars of our recipes.
As you explore your local farmers’ markets or grocery stores, keep an eye out for these seasonal gems. Not only are they packed with nutrients, but they also bring a depth of flavor that’s hard to beat.
Wholesome Soups and Stews to Keep You Warm
What better way to embrace the cool weather than with a soul-warming bowl of soup or stew? One of my go-to recipes is a Curried Kabocha Squash Soup. It’s like wrapping yourself in a warm blanket with every spoonful. Here’s how you can whip it up:
Curried Kabocha Squash Soup
Ingredients:
- 1Â kabocha squash, peeled and cubed (about 4 cups or 600g)
- 2Â tablespoons (30ml) olive oil
- 1Â onion, diced
- 3Â cloves garlic, minced
- 1Â tablespoon (15g) ginger, minced
- 2Â tablespoons (30g) red curry paste
- 1Â can (400ml) coconut milk
- 4 cups (950ml) vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender.
- In a large pot, sauté the onion, garlic, and ginger until fragrant.
- Add the red curry paste and cook for another 2 minutes.
- Pour in the vegetable broth and coconut milk. Add the roasted squash.
- Bring to a boil, then simmer for 15 minutes. Use an immersion blender to blend until smooth.
- Season with salt and pepper. Garnish with fresh cilantro and serve hot.
This soup has that perfect blend of creaminess and spice to keep you cozy on those chilly evenings.
Savory Vegan Bakes for Autumnal Evenings
Autumn evenings call for something baked and satisfying. Let’s talk about a classic that gets a vegan twist – the Butternut Squash and Sage Tart. It’s not just delicious, but it looks stunning on any table.
Butternut Squash and Sage Tart
Ingredients:
- 1Â pre-made vegan pie crust
- 1Â butternut squash, peeled and sliced thinly
- 2Â tablespoons (30ml) olive oil
- 1Â onion, thinly sliced
- 3Â cloves garlic, minced
- 1Â tablespoon (15g) fresh sage, chopped
- Salt and pepper to taste
- Vegan cheese (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a tart pan.
- In a skillet, heat the olive oil and sauté the onion, garlic, and sage until the onions are caramelized.
- Layer the bottom of the tart crust with the onion mixture.
- Arrange the butternut squash slices on top in an overlapping pattern.
- Drizzle with olive oil, and season with salt and pepper.
- Bake for 35-40 minutes, until the squash is tender and the crust is golden brown.
- If using vegan cheese, sprinkle it on top and bake for another 5 minutes until melted.
This tart is a perfect centerpiece for an autumn dinner, with the caramelized onions and sage adding a depth of flavor that pairs beautifully with the sweet squash.
Sweet Fall Desserts that Embrace the Harvest
Let’s not forget dessert! Autumn desserts are all about embracing the harvest’s natural sweetness. My favorite! A Vegan Apple and Pear Crumble.
Vegan Apple and Pear Crumble
Ingredients:
- 3Â apples, peeled and sliced
- 3Â pears, peeled and sliced
- 2Â tablespoons (30ml) lemon juice
- 1/2 cup (100g) sugar
- 1Â teaspoon (5g) cinnamon
- 1 cup (120g) flour
- 1/2 cup (50g) rolled oats
- 1/2 cup (100g) brown sugar
- 1/2 cup (110g) cold vegan butter, cubed
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, toss the apple and pear slices with lemon juice, sugar, and cinnamon. Transfer to a baking dish.
- In another bowl, combine flour, oats, and brown sugar. Cut in the vegan butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping over the fruit mixture.
- Bake for 40-45 minutes, until the top is golden and the fruit is bubbly.
Serve this crumble warm with a scoop of vegan vanilla ice cream, and you’ve got yourself the ultimate autumnal treat.
There you have it, folks! Some of my favorite rustic, vegan dishes to cozy up with this fall. Whether you’re sharing these meals with loved ones or enjoying a peaceful evening alone, these recipes are sure to bring warmth and joy to your table. Happy cooking!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other articles I’ve created or stories I’ve written about food culture – here.