3 Easy Vegan Recipes to Say Goodbye to Autumn

Vegan or not, you should introduce your family to some delicious meat and dairy-free meals.

Vegan or not, you should introduce your family to some delicious meat and dairy-free meals.

These delicious recipes are packed with nutrients, are easy to make, and will get your family excited about healthy eating. Check them out:

1. Vegan Grape-Stuffed Acorn SquashWe encourage you to experiment with fun, healthy vegan meals this month starting with this grape-stuffed acorn squash.

Ingredients:

  • 2 acorn squash
  • 2 medium shallots
  • 4 cups of red seedless grapes
  • 10-20 whole sage leaves (use the smaller leaves)
  • 2.5 tablespoons of extra virgin oil
  • 2 cups of wheat berries
  • Maple syrup
  • 1 cup of walnuts
  • Salt and pepper
  • If you are not vegan, you can also add “blue cheese” to the list

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Prepare your wheat berries and set aside. They take about 45 minutes to cook in boiling water.

3. Cut squash in half lengthwise, and scoop out the seeds. (You can roast the seeds later, and enjoy them as a snack!)

4. Use 1 teaspoon of oil to brush the fleshy side of the squash, and then season with salt and pepper.

5. Place the squash (flesh-side down) on a baking sheet.

6. Cut the shallots into thin slices, and place in a bowl with grapes and sage leaves. Add 2 tablespoons of oil, and salt and pepper. Combine the ingredients so they are all well mixed with the oil and seasoinings. (Use your hands!)

6. Place the grape mix around the squash (on the baking sheet). Place in the oven.

7. Let the squash and grape mixture roast until caramelized (35-40 minutes). Move the grapes around after 20 minutes so they roast evenly. When you think the squash is ready, stick a fork in the flesh to make sure it’s soft and ready to eat.

8.  To serve, fill squash with wheat berries and grape mixture. You’ll have wheat berries left over, so you can store them as “leftovers” and toss them in salads for the rest of the week!

9. Top with walnut pieces, maple syrup, and if you’re not vegan, crumbled blue cheese.

10. Voila!


2. Vegan Pumpkin Granola Bars

These vegan pumpkin granola bars are my favorite. 

Ingredients

  • 1 cup of rolled oats
  • 1/2 cup of rice crispies (we went with organic)
  • 1/4 cup + 2 tablespoons of oat flour
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 a teaspoon of pumpkin pie spice
  • 1/4 teaspoon of cinnamon
  • 1/3 cup of mini vegan chocolate chips
  • 1/3 cup of pumpkin seeds (raw or roasted)
  • 1 tablespoon of brown sugar
  • 2 tablespoons of melted coconut oil
  • 1/2 cup of maple syrup
  • 1/4 cup of pumpkin puree
  • 1 teaspoon of pure vanilla extract

Directions

  1. Preheat oven to 350 F
  2. Line a pan with parchment paper, and set aside.
  3. Stir together all the dry ingredients in a large bowl.
  4. Mix the wet ingredients in a separate bowl.
  5. Pour the dry mixture into the wet mixture, and mix evenly.
  6. Whisk until all the batter is wet and ingredients have all mixed well.
  7. Place on parchment paper (pan) and create a rectangle shape with the “dough.”
  8. Put in oven for 15-20 minutes. (until it looks golden brown).
  9. Cool, and cut into smaller pieces.
  • You can keep these in the fridge for a week.

3. Vegan Coconut-Pumpkin Soup

What should you do with that leftover pumpkin puree? Make this delicious (vegan) soup! 

Ingredients

1 teaspoon of coconut oil

2 cloves of garlic (minced)

1 large onion or 1.5 small/medium onions, chopped into small (1 inch) pieces

2 red peppers, chopped into small (1 inch) pieces

3 cups of veggie stock

One cup of coconut milk

3 cups of pumpkin

1 tablespoon of red curry paste

3 tablespoons of maple syrup

pumpkin seeds (to top when serving)

coconut shreddings (to top when serving)

Directions:

1. In a pot, sautee onions, peppers and garlic in coconut oil until onions are soft (medium heat, about 7 minutes)

2. Add a couple leaves of sage (ripped), and mix

3. Add 1 table spoon of curry paste, mix in

4. Pour in veggie stock, mix

5. Pour in coconut milk

6. Pour in pumpkin puree

7. Add 2 tablespoons of maple syrup

8. Stir and leave for 40 minutes on medium heat. (Remove when soup is thick).

9. Top with pumpkin seeds and coconut shreds.

10. Serve!


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