Roasted Butternut Squash and Quinoa Salad
This Roasted Butternut Squash and Quinoa Salad is a delicious and nutritious vegan dish perfect for fall. The combination of sweet roasted squash, protein-packed quinoa, and a burst of fresh vegetables makes it a satisfying meal or side. It’s easy to prepare and packed with flavor, making it a great addition to your dinner table.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 4 cups |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Quinoa | 1 cup |
| Vegetable broth or water | 2 cups |
| Red onion, diced | ½ cup |
| Bell pepper, diced | 1 cup |
| Spinach or arugula | 2 cups |
| Maple syrup | 1 tablespoon |
| Apple cider vinegar | 2 tablespoons |
| Pumpkin seeds (optional) | ¼ cup |
Cooking Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with olive oil, salt, and black pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the squash is roasting, rinse the quinoa under cold water, then combine it with the vegetable broth in a pot. Bring to a boil, lower the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- In a large mixing bowl, combine the cooked quinoa, roasted squash, diced red onion, bell pepper, and spinach or arugula.
- Drizzle with maple syrup and apple cider vinegar, then toss to combine. Top with pumpkin seeds if desired.
- Serve warm or at room temperature. Enjoy your hearty and wholesome fall salad!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Creamy Vegan Pumpkin Pasta
Creamy Vegan Pumpkin Pasta is a comforting and delicious dish that perfectly embodies the flavors of fall. This vegan pasta incorporates rich pumpkin puree, coconut milk for creaminess, and a blend of spices to create a dish that’s both hearty and satisfying. It’s ideal for a cozy dinner and is quick enough for a weeknight meal.
| Ingredients | Quantity |
|---|---|
| Pasta of choice (e.g., penne) | 12 oz (340 g) |
| Pumpkin puree | 1 cup |
| Coconut milk | 1 cup |
| Garlic, minced | 3 cloves |
| Olive oil | 1 tablespoon |
| Nutritional yeast | ¼ cup |
| Sage or thyme (dried) | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (optional garnish) | ¼ cup, chopped |
Cooking Instructions
- Cook the pasta according to package directions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the pumpkin puree, coconut milk, nutritional yeast, sage or thyme, salt, and pepper to the skillet. Stir to combine and let it simmer for about 5-7 minutes.
- Toss in the cooked pasta until well coated in the creamy sauce.
- Serve hot, garnished with fresh parsley if desired. Enjoy your creamy vegan pumpkin pasta!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Stuffed Acorn Squash With Wild Rice and Cranberries
Stuffed Acorn Squash with Wild Rice and Cranberries is a festive and nutritious dish that captures the essence of fall. The acorn squash serves as a natural bowl filled with a hearty mixture of wild rice, sweet cranberries, nuts, and aromatic spices. This dish is perfect for a cozy dinner or as a centerpiece for your holiday table.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Wild rice | 1 cup |
| Vegetable broth | 2 cups |
| Dried cranberries | ¾ cup |
| Chopped pecans or walnuts | ½ cup |
| Onion, diced | 1 medium |
| Celery, chopped | 1 stalk |
| Garlic, minced | 2 cloves |
| Olive oil | 1 tablespoon |
| Sage (dried) | 1 teaspoon |
| Thyme (dried) | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions
- Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- While the squash is roasting, cook wild rice according to package directions using vegetable broth for added flavor.
- In a skillet, heat olive oil over medium heat; sauté the onion, celery, and garlic until softened.
- Combine the cooked wild rice, sautéed vegetables, dried cranberries, chopped nuts, sage, thyme, salt, and pepper in a bowl.
- Remove the squash from the oven and carefully flip them cut-side up. Fill each half with the wild rice mixture.
- Return to the oven and bake for an additional 10-15 minutes. Serve warm and enjoy your stuffed acorn squash!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Hearty Lentil and Sweet Potato Stew
Hearty Lentil and Sweet Potato Stew is a comforting and nutritious one-pot meal that showcases the lovely flavors of fall. Packed with protein-rich lentils, velvety sweet potatoes, and a medley of vegetables, this robust stew is perfect for warm family dinners and will leave you satisfied on a chilly evening.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Sweet potatoes | 2 medium (peeled and diced) |
| Carrots | 2 medium (sliced) |
| Celery | 2 stalks (chopped) |
| Onion | 1 medium (diced) |
| Garlic | 3 cloves (minced) |
| Vegetable broth | 4 cups |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Olive oil | 2 tablespoons |
| Thyme (dried) | 1 teaspoon |
| Cumin (ground) | 1 teaspoon |
| Bay leaf | 1 leaf |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions
- In a large pot, heat the olive oil over medium heat and sauté the onion, garlic, carrots, and celery until softened.
- Add the sweet potatoes, lentils, diced tomatoes (with liquid), vegetable broth, thyme, cumin, bay leaf, salt, and pepper to the pot. Bring to a boil.
- Reduce heat, cover, and simmer for about 30-35 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally.
- Remove the bay leaf before serving, taste, and adjust seasonings if needed. Serve hot and enjoy the comforting flavors of your stew!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Maple-Balsamic Brussels Sprouts and Chickpeas
Maple-Balsamic Brussels Sprouts and Chickpeas is a flavorful side dish that combines the nutty, slightly bitter taste of roasted Brussels sprouts with the creamy texture of chickpeas, all brought together by a sweet and tangy maple-balsamic glaze. This dish is not only vibrant and delicious but also packed with nutrients, making it a superb addition to any fall dinner table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (trimmed and halved) |
| Canned chickpeas | 1 can (15 oz, drained and rinsed) |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Optional: chopped fresh parsley | for garnish |
Cooking Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss together the Brussels sprouts, chickpeas, olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and pepper until well-coated.
- Spread the mixture evenly on the prepared baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized.
- Remove from the oven and let cool slightly. Serve warm, garnished with chopped parsley if desired. Enjoy!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Cauliflower and Kale Curry
Cauliflower and Kale Curry is a warm and hearty dish perfect for cozy fall evenings. Packed with nutrients from the cauliflower and kale, this flavorful curry is rich and satisfying, making it an excellent choice for a vegan dinner. The blend of spices such as curry powder and turmeric gives it a vibrant color and depth of flavor, while coconut milk adds creaminess.
| Ingredients | Quantity |
|---|---|
| Cauliflower florets | 1 medium head |
| Fresh kale | 2 cups (chopped) |
| Coconut milk | 1 can (13.5 oz) |
| Onion | 1 medium (diced) |
| Garlic | 3 cloves (minced) |
| Fresh ginger | 1 inch (grated) |
| Curry powder | 2 tablespoons |
| Ground turmeric | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Vegetable broth | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
| Optional: fresh cilantro | for garnish |
Cooking Instructions
- In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in curry powder and turmeric, and cook for an additional minute to toast the spices.
- Add the cauliflower florets and vegetable broth, bringing the mixture to a simmer. Cook for about 10 minutes or until the cauliflower is tender.
- Stir in the coconut milk and chopped kale, cooking for another 5 minutes until the kale is wilted.
- Season with salt and pepper to taste, then serve warm, garnished with fresh cilantro if desired. Enjoy!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Apple and Walnut Stuffed Portobello Mushrooms
Apple and Walnut Stuffed Portobello Mushrooms are a delicious and hearty vegan dish that showcase the earthy flavors of portobello mushrooms paired with the sweetness of apples and the crunch of walnuts. This recipe is perfect for autumn gatherings and brings a delightful blend of textures and tastes to your dinner table.
| Ingredients | Quantity |
|---|---|
| Portobello mushrooms | 4 large |
| Olive oil | 2 tablespoons |
| Onion | 1 medium (diced) |
| Garlic | 2 cloves (minced) |
| Apple | 1 medium (diced) |
| Walnuts | 1 cup (chopped) |
| Breadcrumbs | 1 cup |
| Fresh thyme or sage | 1 tablespoon (chopped) |
| Salt | to taste |
| Black pepper | to taste |
| Balsamic vinegar | 1 tablespoon |
| Optional: nutritional yeast | for sprinkling |
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems. Brush with olive oil and place them on a baking sheet.
- In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent. Add minced garlic and diced apple, cooking for another 3-4 minutes.
- Stir in chopped walnuts, breadcrumbs, fresh herbs, salt, pepper, and balsamic vinegar. Mix well until combined.
- Fill each portobello mushroom cap with the stuffing mixture, pressing down gently to pack it in.
- Bake the stuffed mushrooms in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the tops are golden.
- Serve hot, optionally sprinkled with nutritional yeast for added flavor. Enjoy!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Spiced Carrot and Ginger Soup
Spiced Carrot and Ginger Soup is a warm and comforting vegan dish, perfect for chilly autumn evenings. This soup combines the natural sweetness of carrots with the zing of fresh ginger and aromatic spices, resulting in a flavorful, creamy texture that’s both nourishing and satisfying. It’s a wonderful way to enjoy seasonal produce while keeping your dinner guests impressed with a delicious bowl of goodness.
| Ingredients | Quantity |
|---|---|
| Carrots | 4 cups (peeled and chopped) |
| Onion | 1 medium (diced) |
| Garlic | 2 cloves (minced) |
| Fresh ginger | 1 tablespoon (grated) |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Optional: fresh cilantro | for garnish |
Cooking Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic, grated ginger, ground cumin, and ground coriander, cooking for another 2 minutes until fragrant.
- Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the carrots are tender.
- Using an immersion blender, puree the soup until smooth. Stir in the coconut milk and season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Vegan Shepherd’S Pie With Mashed Cauliflower Topping
Vegan Shepherd’s Pie with Mashed Cauliflower Topping is a hearty and comforting dish that reinterprets the classic meat pie using plant-based ingredients. This dish features a rich and flavorful filling made from lentils, vegetables, and aromatic herbs, topped with a creamy mashed cauliflower layer that is both light and delectable. It’s a perfect option for a cozy fall dinner that will please vegans and non-vegans alike.
| Ingredients | Quantity |
|---|---|
| Cauliflower | 1 large head, chopped |
| Olive oil | 2 tablespoons |
| Vegetable broth | 1 cup |
| Brown lentils | 1 cup (dried) |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Tomato paste | 2 tablespoons |
| Thyme | 1 teaspoon |
| Rosemary | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Nutritional yeast | 2 tablespoons (optional) |
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Boil the chopped cauliflower in salted water until tender, about 10-12 minutes. Drain and mash with olive oil, salt, and black pepper. Set aside.
- In a pot, sauté diced onion, garlic, carrots, and celery in olive oil until softened. Add lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for about 30 minutes until the lentils are cooked and the mixture thickens.
- Pour the lentil mixture into a baking dish and spread the mashed cauliflower on top.
- Bake in the preheated oven for 20-25 minutes, or until the topping is slightly golden.
- Let it cool for a few minutes before serving. Enjoy your Vegan Shepherd’s Pie!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Autumn Vegetable Stir-Fry With Tofu
Autumn Vegetable Stir-Fry with Tofu is a vibrant and nutritious dish that celebrates the seasonal bounty of fall. This stir-fry combines a variety of colorful vegetables—like bell peppers, mushrooms, and seasonal greens—with protein-packed tofu, all tossed in a flavorful garlic and ginger sauce. It’s a quick and easy meal that is perfect for a cozy weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Firm tofu | 14 oz (400g), pressed and cubed |
| Bell pepper | 1 medium, sliced |
| Broccoli florets | 2 cups |
| Carrot | 1 medium, sliced |
| Mushrooms | 1 cup, sliced |
| Spinach or kale | 2 cups |
| Soy sauce | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Fresh ginger | 1 inch, minced |
| Sesame seeds | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add cubed tofu and sauté until golden brown, about 5-7 minutes. Remove tofu and set aside.
- In the same skillet, add garlic and ginger, sauté for 30 seconds. Then, add bell pepper, carrot, and broccoli. Stir-fry for 5 minutes until vegetables are tender-crisp.
- Add mushrooms and spinach (or kale) to the skillet, cooking for an additional 3-4 minutes until wilted.
- Return the tofu to the skillet and pour in the soy sauce. Stir to combine and cook for another 2-3 minutes.
- Season with salt and black pepper to taste. Garnish with sesame seeds before serving. Enjoy your Autumn Vegetable Stir-Fry with Tofu!
Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a delightful and hearty dish perfect for fall. These vegan tacos showcase the natural sweetness of roasted sweet potatoes paired with protein-rich black beans, all wrapped in warm corn tortillas and topped with avocado, fresh cilantro, and a squeeze of lime. This recipe is both satisfying and packed with flavor, making it an ideal choice for a cozy dinner.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, peeled and diced |
| Black beans (canned) | 1 can (15 oz), drained and rinsed |
| Olive oil | 1 tablespoon |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | to taste |
| Corn tortillas | 8 small |
| Avocado | 1, sliced |
| Fresh cilantro | ¼ cup, chopped |
| Lime | 1, cut into wedges |
Cooking Instructions
- Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, and salt on a baking sheet. Roast for 25-30 minutes, or until tender and browned.
- While sweet potatoes are roasting, warm corn tortillas in a dry skillet over medium heat until pliable.
- In a bowl, combine roasted sweet potatoes with black beans.
- Assemble the tacos by placing the sweet potato and black bean mixture in each tortilla. Top with avocado slices, fresh cilantro, and a squeeze of lime. Serve immediately and enjoy!
