5 Simple, Plant-Based Recipes That Will Get You Into the Fall Spirit
There are a million and one reasons to love the fall season. From the leaves changing from green to brilliant hues of red and orange, to the lazy, chilly evenings spent curled up with a blanket and a good book, there’s just a wonderful feeling to the air that makes fall such a special time for so many. One of my favorite things in particular is spending time in the kitchen trying my hand at new recipes, or falling back into old favorites. In the spirit of creativity and inspiration, today I’ll be sharing just a few plant based fall recipes you can try next time you’re in the mood for something simple and delicious.
Every time I make this thick, creamy soup, I get asked to make it again, so I take that as a good sign. There’s something about cool autumn nights that make a bowl of steaming soup just sound so appealing, and this veggie broth based recipe can be made in 30 minutes or less. Experiment with different vegetable additions, and serve with toast for the perfect added crunch!
This beautifully colorful chili looks complicated, but is actually quite an easy plant based fall recipe to fall back on when you’re busy! Full of sweet potatoes, chickpeas, and onion, along with even more flavors from garlic, red bell pepper, tomatoes, chili powder, and more, this is a great option when you want to plan ahead. Just make the full recipe and you’ll have leftovers to munch on throughout the week!
Okay, so this is one of my favorite simple, plant based recipes for fall. It’s not exactly a meal, per say, but it’s an excellent side dish (and hey, sometimes you just want to eat a big bowl full of potatoes for dinner – no judgement here). If you like your potatoes to have a little kick to them, you’ll love this simple pumpkin sriracha sauce! All you’ll need is a few ingredients to whip these bad boys up.
To me, soups and pasta are the ultimate fall meals. They’re warm, filling, and so aromatic! Before becoming a vegetarian, one of my favorite meals was chicken parmesan, and I’m so happy to have found a yummy, vegetarian (or vegan!) alternative to enjoy on nights where I have a little more time to spend in the kitchen. These crispy eggplant slices pair so well with fettuccine alfredo and a little side of marinara for dipping.
You don’t think we’d let you go without giving you a pumpkin-y recipe, did you? I’m no fool – I know pumpkin bread, pumpkin lattes, pumpkin brownies, pumpkin dips and more are what we’re all craving nowadays. If you’re looking for a plant based pumpkin recipe, look no further. This simple and delicious pumpkin bread only requires one bowl, and is so moist and full of flavor! Add some crunch with walnuts or pecans, or a bit of extra sweetness with some chocolate chips!