Fall in Love with Flavor: 5 Plant-Based Recipes for a Cozy Fall
As the leaves begin to rustle and the crisp autumn air settles in, our taste buds start to crave rich, comforting flavors that warm our spirits and nourish our bodies. What’s perfect for this season of transition is food that’s not only delicious but also made with wholesome, plant-based ingredients.
Whether you’re a seasoned vegetarian or just looking to mix up your autumnal cooking, we’ve got 5 mouth-watering recipes that’ll invite you to fall in love with the flavors of this cozy season.
1. Roasted Butternut Squash and Apple Soup
Warm up with this creamy, sweet-and-savory soup. A perfect blend of roasted butternut squash, apples, and onions, it’s a comforting hug in a bowl.
Recipe:
- 1 medium butternut squash, peeled and cubed
- 1 large onion, chopped
- 2 apples, peeled and chopped
- 1 tablespoon olive oil
- 4 cups plant-based broth
- 1/4 cup coconut cream
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Preheat your oven to 375°F (190°C). Roast the squash, onion, and apples with some olive oil and salt until tender. Then blend with broth and cream in a blender or food processor. Voilà! A comforting meal that’s ready in about an hour.
2. Fall Garden Salad with Apple Cider Dressing
Harvest a fresh mix of fall favorites with kale, roasted Brussels sprouts, and sweet potatoes, then elevate your salad game with an autumn-inspired Apple Cider Dressing.
Recipe:
- 5 cups mixed greens (including kale or collard greens)
- 1 roasted Brussels sprouts, chopped
- 1 roasted sweet potato, diced
- 2 tablespoons Apple Cider Vinaigrette (see below)
- Crisp apple slices, chopped nuts or seeds, and crumbled vegetarian bacon for toppings (optional)
Apple Cider Vinaigrette:
- 1/4 cup freshly brewed apple cider
- 1 tablespoon maple syrup
- 2 tablespoons plant-based mayonnaise
- 2 cloves garlic, minced
- Salt and pepper to taste
Combine the Apple Cider Vinaigrette ingredients in a jar. If you have any leftovers, shake well and refrigerate for up to one week.
3. Vegan Jackfruit Tacos (inspired by Mexico’s seasonal markets)
Discover the fall-spiced flavor of Mexican tacos this season, starring jackfruit meat, richly spiced with a hint of cumin, coriander, and an autumnal dash of paprika and cinnamon.
Recipe:
- 2 cups jackfruit, cooked and chopped (canned or homemade works too)
- 1 small red onion, chopped
- 1 cumin-scorched onion (scorched while cooking in cumin dust)
- 2 tablespoons tomato-paprika salsa (above)
- 2 cups seasoned jackfruit mixture
- Cilantro, crumbled cabbage, and diced radishes served with lime wedges (for toppings)
Tomato-Paprika Salsa:
- 2 ripe tomatoes, blanched and diced
- 2 tablespoons smoked paprika
- Salt
- Pepper
Roast onion and tomato, blending flavors with paprika. Set for later use. To make these tacos, heat your tacos over medium heat and top with chopped and seasoned jackfruit mixture and your preferred toppings.
4. Spiced Cranberry Persimmon Crisp (Perfect for fall’s apple-donut tradition)
Savor the autumn harvest fruits in a crunchy, spicy treat!
Recipe:
- 1/3 cup rolled oats
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons brown sugar
- 1/2 cup rolled almond-free granola
- 2 ripe cranberries
- 2-soft persimmons, cubed
- 2 tablespoons non-virgin oil
Toss the cranberries and persimmons in coconut sugar, flour, and nutmeg in a baking dish. Bake covered at 350°F (180°C) for 35-40 minutes or an additional 15-20 minutes to give the fruits some time in the spotlight.
To construct the crisp, combine oats, almond flour, and cinnamon. Gradually add in granola and olive oil until you’ve acquired a crumbly mix. Arrange onto the fruit layer, sprinkle additional crushed almonds for added texture if desired, and return to the oven with a 25-30-minute crisp completion.
5. Chili Powder-Spiced Vegan Black Bean Empanadas
This spicy pastry serves as the ultimate cozy dinner appetizer. Pair warm flakiness with fall-flared flavors: earthy cocoa powder and toasted chili powder dust.
Recipe:
- 2 cans black beans, rinsed and drained
- 1 small red bell pepper, finely chopped
- 2 tablespoons cheddar vegan shreds and 2 tablespoons cilantro
- 2 teaspoons toasted chai powder
- 2 cups gluten-free all-purpose flour
- 3/4 teaspoon cumin powder
- A pinch of smoked paprika, coriander powder
- Coconut flake-studded sesame-tahini oil, used to emulsify and flippable, soft to an extent of crunch to cook both sides by the time until all has been set on each; the 12-hour and 16 hours from midnight, and by mid-night then the 3 a.m./ 4:15 pm with the sunrise the end.
As you dig into these indulgent plant-based fall bites, you’ll understand the comfort, essence, and simplicity that make a lovingly prepared, delicious recipe a cozy addition to fall’s transition season.
Join the harvest with the bounty of fall and delight your sense of taste, too, while spreading the love for these vibrant hues and comforting sensations around tables, from table-top decorations to fragrances for rooms, and let these wholesome recipe ideas make you a perfect taste of the cozy and all this season offers
