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.

10 of My Favorite Recipes

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Something that I get asked often is, “What do you eat?” Well first off, we cook… a LOT. We also wash a lot of dishes, but that’s besides the point.

One thing I’ve had to learn to do well when making this lifestyle transition is to cook new foods that had never crossed my mind before. Over the last three years, I’ve collected over 700 vegan recipes and wanted to share the favorites that make a regular appearance on our vegan meal plan.

Photo from  Minimalist Baker

Photo from Minimalist Baker

1. Vegan Eggplant Parmesan by Minimalist Baker

This was one of the first meals that Brandon and I ever cooked in our tiny kitchen back in Louisiana. There are a few time sucking steps involved, but the process is simple and the delivery is impeccable if you take your time to make this. Minimalist Baker created a timeless “date-night” classic with this recipe.

Photo from  Euphoric Vegan

Photo from Euphoric Vegan

2. Ultimate Vegan Carbonara by Euphoric Vegan

Another pasta dish, but oh so yummy. Back before I became vegan, my favorite dish to get at Olive Garden was their Carbonara and this takes me right back to that place without all the animal products & inflammation. It’s also pretty simple to make and sneaks its way onto our meal plans pretty frequently.

Vegan Hack: Use Banza Pasta for this one. Not only is it grain free, but your getting lots of fiber and protein!

3. Vegetable Bean Casserole by V Nutrition and Wellness

This was something I thought was going to taste boring by the sound of it, but WOW were we surprised! It brought me right back to little-town-Texas Sunday luncheons after church where all the little old ladies (and young ladies) would carry in dish-after-dish of casserole pans in different varieties. This one is SO perfect for easy eating later too. It fed us through the next day!

Photo from  Connoisseurus Veg

4. Sticky Sesame Cauliflower by Connoisseurus Veg

If you love Chinese Food Takeout then you’ll love this recipe. It’s everything it sounds like, and it only takes 30 minutes to make. Make it a meal by pairing it with rice and steamed veggies which are also very simple to make. This makes great leftovers for lunches the next day.

Vegan Hack: Make DOUBLE the recipe if your a big family and/or need non-hassle lunches for a few days.

Photo from  Ceara’s Kitchen

5. Make-Ahead Kale and Sweet Potato Burritos by Ceara’s Kitchen

I discovered these back when I helped a friend make/take some food to the local homeless population in Denver, and they were a hit. Naturally because of my love of burritos, they started to make a regular appearance in our kitchen. We have since learned NEW versions of this recipe as burritos are very versatile.

Vegan Hack: Swap new kids of veggies, beans, and starches for different varieties of flavors. They can be great on-the-go lunches for the week.

Photo from  This Savory Vegan

6. Buffalo Cauliflower Tacos by This Savory Vegan

We’ve shared this meal with other people and they loved it just as much as we did. Crowd-pleaser meals are always good to have on hand, especially if you ever plan to share your food. The flavor you ask? It’s just as it promises and has a the healthy kick of cauliflower, which is great for disguising something you wouldn’t normally choose to eat on it’s own.

Bonus Recipe: Easy Vegan Ranch with Karissa’s Vegan Kitchen

Photo from  Hurry The Food Up

7. Vegan Chickpea Curry by HurryTheFoodUp

My sister brought this into our lives when she lived with us last year and we made it often! First, the flavor and nutrition density is what you want for a meal, second the ingredients are relatively cheap. Making double of this recipes is a great crowd pleaser and you could pair it with some vegan naan to take the experience even further. This is definitely one you should try and have often!

Photo from  BrandNewVegan

Photo from BrandNewVegan

8. Best Damn Instant Pot Vegan Chili by BrandNewVegan

This award-winning recipe is exactly that. Chili was a crowd pleaser we had often growing up, especially when cold weather hit our area. The leftovers are even better as the flavors sit overnight together. I highly recommend investing in an Instant Pot if you don’t have one. It’s definitely worth making this recipe!

Photo from  Minimalist Baker

Photo from Minimalist Baker

9. The World’s Easiest Sticky Buns by Minimalist Baker

If you haven’t caught on already, we love using Minimalist Baker recipes. She makes “sticky buns’ possible for the vegan looking for the traditional taste of home-cooked favorites. These buns are sure to make anyone blush, especially because they are easy to make and taste just as good as they look.

Photo from  The Baker Chick

Photo from The Baker Chick

10. Vegan Chocolate Salted Caramel Cupcakes by The Baker Chick

Brandon and I have been in love with this flavor combination since the day we got married. Ever since then, we’ve been on a mission to recreate that moment we bite into our favorite cake flavor, and we finally found the recipe! It’s also another crowd pleaser, and will surprise any non-vegan with how tasty life can actually be.

Vegan Hack: Buy chocolate boxed cake mix and use plant-based milk, vegan butter or oil of choice, with 1 tablespoons ground flax per 3 tablespoons of water (that equals an egg). You can also find store-bought chocolate vegan icing to save time & dishes.


Want more plant-based recipe ideas? Download my FREE 6 Week Vegan Meal Plan and follow my VEGAN board on Pinterest for new recipes I’m trying in my own personal kitchen. Need help? Send me a message and we can chat.

Qrunch Buffalo Burger Salad

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One misconception people have when they talk to me about what I eat as a vegan is that my diet is rich in… sticks & grass. Insert Eye Roll Here

“So, what do you eat…?”

While a ‘sticks & grass’ diet is far from the truth, and salads are NOT my first food choice (nor have they ever been), I have found a way to make a simple salad this is sure to please any salad-hating individual. It’s called: the Buffalo Burger Salad, and I have my web designer to thank for this one.

Since Callie kindly shared with me her burger salad recipe, I have found my own way of making it with a particular burger patty that will bring plenty and “qrunch” and flavor to your palette. This lunch & dinner friendly food combo is:

Fresh

Warm

Crunchy

Rich

a little Spicy

Gluten-Free

Nutrient Dense

and it’s actually HEALTHY.

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Qrunch Buffalo Burger Salad

Ingredients:

- 1-2 buffalo-style Qrunch Saucy Buffalo Burgers

- Handful of halved Grape Tomatoes

- ¼ of a cucumber, thinly sliced

- Half of an Avocado, sliced

- Couple of handfuls of Mixed Greens or Spinach

- Vegan Ranch

- Opt. Buffalo Sauce

Instructions:

1. Cook the Qrunch Patties as instructed (baked or skillet)

2. While patties are cooking, create your salad bed using spinach, cucumbers, tomatoes, avocados, and grape tomatoes

3. Once Qrunch patties are thoroughly cooked, slide them on top of your salad bed

4. Top with Vegan Ranch and a drizzle of Buffalo Sauce for extra kick

5. Eat & Enjoy!

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These patties are sure to please the palate as they absorb all the flavor of the ranch and buffalo sauce! My mouth is watering just writing this.

Want to know more about Qrunch and here from the inspiration herself? Take a listen to our time with Corey, the brand manager of Qrunch Organics when we had her on our LA Talk Radio show, State of the Oceans.

Trying this recipe for yourself? Post a picture of your dish and tag @ThatVeganWife and @QrunchOrganics so we can see!

How to Make the Qrunch Buffalo Burger Salad: