7 of My Favorite Vegan Fall Recipes

Let’s face it, pumpkin fall recipes are so 2009. While I love a good recipe with pumpkin, I honestly don’t want it all the time. There are plenty of holiday parties and menu items centered around the king gourd, so I came up with a list of recipes I’ll be eating on a regular basis (which we’ve actually tried).


So without further adieu, I give you my list:

Millet Banana Breakfast Bars (GF)

These bars are SUPER easy to make. You can even sub the millet for quinoa. Great for on-the-go breakfast bars for earlier mornings. Get the full recipe at TaraRochfordNutrition.com.

White Bean Green Chili Enchiladas

EmilieEats throws takes me back to my childhood when we would eat enchiladas almost every other week. Easy to make, simple ingredients, and a little patience goes a long with with this delicious plant-based recipe. Get the full recipe at EmilieEats.com.

Southwest Sweet Potato Salad

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A salad without lettuce is my favorite kinda salad. 👏🏻 I’m NOT a #foodblogger, but It's SWEET POTATO SEASON & I am reveling in it full force! Here’s my recipe for Southwest Salad. 

Ingredients

- 2 Large Sweet Potato (diced)

- 1 cup of thawed frozen corn

- 1 cup of cooked black beans (rinsed & drained)

- 1 red bell pepper (diced)

- 2 green onions (sliced)

- 2 avocados, pit and skin removed, chopped

- 1/4 cup of chopped cilantro

- Juice of 2 limes

- Salt and pepper, to taste

- Olive Oil

- Jalepeno slices for serving (opt)

How to make it:

  1.  After pre-heating the oven to 400F, coat diced sweet potato pieces in a couple of tablespoons of olive oil, salt, & pepper, and add them to a foil/parchment paper lined pan. Put in fully heated oven for 20-25 minutes or until you can easily poke through them with a fork.

  2.  In a large bowl combine the rest of the ingredients. Once the sweet potatoes are cooked through, add them to the bowl and mix everything together. Taste & re-season if necessary. Serve with jalapeño slices for some heat


    Easy One-Pot Pasta

By far one of the most surprising & delicious meals we’ve ever made. Pro-Tip: Beef up the amount of protein by using chickpea or lentil pasta! I found mine at Sprouts. This recipe makes a lot and is great for leftover lunches the next day! Get the full recipe at VeganHeaven.org.

The Best Vegan Baked Beans

Need a warm side for burgers & fries? Love baked beans like I do? This is the recipe you’ve been looking for. Try the full recipe from NoraCooks.com.

Sweet Potato Lenti Curry

Filling, nutritious, and the warmth you need on chilly fall days, this meal does not disappoint. Get your fill over at SweetPotatoSoul.com.

Tempeh Tikki Masala

Another flavorful take that expanded my palette! I don’t know that I’ve ever cooked tempeh before and yet it was so easy; easier than making Tofu! Try tempeh over at SweetPotatoSoul.com.