Smoky Maple Lentil Shepherd’s Pie
Smoky Maple Lentil Shepherd’s Pie is a hearty and wholesome vegan dish that combines the earthy flavors of lentils, smoky spices, and the sweetness of maple syrup, all topped with creamy mashed potatoes. It’s the perfect comfort food for the fall season, offering warmth and satisfaction without compromising on nutrition. This dish is not only delicious but also simple to make, making it an ideal option for a family dinner.
| Ingredients | Quantity |
|---|---|
| Brown or green lentils | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Carrots | 2 large, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Smoked paprika | 1 teaspoon |
| Maple syrup | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Cornstarch | 1 tablespoon |
| Peas | 1 cup (frozen or fresh) |
| Potatoes | 4 medium, peeled |
| Almond milk | 1/4 cup |
| Vegan butter | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cook lentils in vegetable broth until tender, about 20-25 minutes; drain excess liquid.
- In a skillet, heat olive oil over medium heat; sauté onion, carrots, celery, and garlic until softened.
- Stir in cooked lentils, smoked paprika, maple syrup, soy sauce, cornstarch, and peas; cook for an additional 5-7 minutes.
- While the filling cooks, boil potatoes until tender; drain and mash with almond milk, vegan butter, salt, and pepper.
- Transfer lentil mixture to a baking dish and spread the mashed potatoes on top.
- Bake in the preheated oven for 25-30 minutes until the top is golden and crispy. Enjoy your Smoky Maple Lentil Shepherd’s Pie!
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Maple-Glazed Brussels Sprouts and Cauliflower
Maple-Glazed Brussels Sprouts and Cauliflower is a delightful vegan side dish that captures the essence of fall. The combination of roasted Brussels sprouts and cauliflower drizzled with a sweet and smoky maple glaze creates a savory and satisfying flavor profile. This easy-to-make dish will surely bring warmth to your dinner table and can serve as an impressive addition to any fall gathering.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Cauliflower | 1 medium |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Trim and halve the Brussels sprouts and chop the cauliflower into bite-sized florets.
- In a large bowl, whisk together olive oil, maple syrup, balsamic vinegar, smoked paprika, garlic powder, salt, and pepper.
- Add the Brussels sprouts and cauliflower to the bowl and toss to coat evenly with the glaze.
- Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and tender. Enjoy your Maple-Glazed Brussels Sprouts and Cauliflower!
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Smoky Maple-Infused Butternut Squash Soup
Smoky Maple-Infused Butternut Squash Soup is a warm and comforting vegan dish that perfectly embodies the flavors of fall. This creamy soup combines the natural sweetness of butternut squash with the rich depth of smoked spices and a hint of maple syrup, making it an exquisite addition to any autumn dinner table. It’s easy to prepare and is sure to impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion | 1 medium |
| Garlic | 3 cloves |
| Vegetable broth | 4 cups |
| Maple syrup | 2 tablespoons |
| Smoked paprika | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Coconut milk (optional) | 1 cup |
Cooking Steps:
- Cut the butternut squash in half, remove the seeds, and roast it in the oven at 400°F (200°C) for 30-40 minutes until soft.
- In a large pot, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.
- Once the squash has cooled slightly, scoop out the flesh and add it to the pot along with vegetable broth, maple syrup, smoked paprika, ground cumin, salt, and pepper.
- Bring the soup to a simmer, then use an immersion blender or regular blender to blend until smooth.
- For a creamier texture, stir in coconut milk before serving. Enjoy your Smoky Maple-Infused Butternut Squash Soup!
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Maple Chipotle BBQ Jackfruit Tacos
Maple Chipotle BBQ Jackfruit Tacos are a delicious and smoky vegan dish perfect for a cozy fall dinner. This recipe features pulled jackfruit simmered in a sweet and spicy maple chipotle BBQ sauce, wrapped in warm tortillas, and topped with fresh veggies for a satisfying meal. These tacos are not only flavorful but also an excellent way to enjoy plant-based eating during the autumn months.
| Ingredients | Quantity |
|---|---|
| Young green jackfruit (canned) | 2 cans (20 oz each) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium |
| Garlic | 3 cloves |
| Maple syrup | 3 tablespoons |
| Chipotle in adobo sauce | 2 tablespoons |
| Smoked paprika | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Corn tortillas | 8-10 |
| Avocado (sliced) | 1 large |
| Fresh cilantro | To garnish |
Cooking Steps:
- Drain and rinse the jackfruit, then shred it with a fork or your hands to resemble pulled pork.
- In a large skillet, heat olive oil over medium heat and sauté diced onion and minced garlic until fragrant.
- Add the shredded jackfruit to the skillet along with maple syrup, chipotle in adobo, smoked paprika, cumin, salt, and a splash of water. Mix well.
- Simmer the mixture for 15-20 minutes until the jackfruit is tender and has absorbed the flavors, stirring occasionally.
- Warm the corn tortillas in a skillet or on the grill, then assemble the tacos with the BBQ jackfruit and sliced avocado. Garnish with fresh cilantro and serve. Enjoy your Maple Chipotle BBQ Jackfruit Tacos!
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Smoky Maple Roasted Vegetable Medley
Smoky Maple Roasted Vegetable Medley is a hearty and vibrant vegan dish that embraces the flavors of fall. This colorful medley features seasonal vegetables drizzled with a smoky maple glaze, roasted to perfection, and served as a delightful side or main dish. It’s an easy and healthy way to enjoy the bounty of autumn produce while adding a touch of sweetness and smokiness to your table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Brussels sprouts | 1 lb |
| Carrots | 3 medium |
| Red onion | 1 medium |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Chop the sweet potatoes, Brussels sprouts, carrots, and red onion into bite-sized pieces.
- In a large bowl, combine the vegetables with olive oil, maple syrup, smoked paprika, garlic powder, and salt. Toss until evenly coated.
- Spread the seasoned vegetables in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through until tender and caramelized.
- Remove from the oven, garnish with fresh parsley, and serve warm. Enjoy your Smoky Maple Roasted Vegetable Medley!
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Sweet Potato and Black Bean Smoky Maple Chili
Sweet Potato and Black Bean Smoky Maple Chili is a warm, hearty, and satisfying vegan dish perfect for cozy fall evenings. This chili combines the sweetness of sweet potatoes and the protein-rich black beans with a smoky maple twist, creating a flavorful and nutritious meal that will warm you up from the inside out.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Black beans (canned, drained) | 1 can (15 oz) |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Bell pepper (any color) | 1 medium |
| Onion | 1 medium |
| Vegetable broth | 3 cups |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Smoked paprika | 1 tablespoon |
| Chili powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | For garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper, cooking until softened.
- Stir in diced sweet potatoes, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Cook for about 5 minutes.
- Add black beans, diced tomatoes, vegetable broth, and maple syrup. Bring to a boil, then reduce to a simmer.
- Let the chili simmer for 20-25 minutes, until the sweet potatoes are tender.
- Adjust seasoning as needed, garnish with fresh cilantro, and serve warm. Enjoy your Sweet Potato and Black Bean Smoky Maple Chili!
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Maple-Dijon Glazed Tempeh With Side Greens
Maple-Dijon Glazed Tempeh is a delicious and satisfying vegan dish that perfectly complements the flavors of fall. This recipe features tempeh marinated in a sweet and tangy maple-Dijon glaze, then baked to perfection, served alongside a vibrant mix of sautéed greens. It’s a nutritious and hearty meal that’s sure to please both vegans and non-vegans alike.
| Ingredients | Quantity |
|---|---|
| Tempeh | 8 oz (1 package) |
| Maple syrup | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Fresh greens (spinach, kale, etc.) | 4 cups |
| Salt and pepper | To taste |
| Lemon juice | 1 tablespoon (optional) |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, salt, and pepper to create the marinade.
- Slice the tempeh into bite-sized pieces and place them in a baking dish. Pour the marinade over the tempeh, ensuring all pieces are coated. Let it marinate for at least 15 minutes.
- Bake the tempeh in the preheated oven for 25-30 minutes, turning halfway through until golden and caramelized.
- While the tempeh bakes, heat a pan over medium heat and sauté the fresh greens until wilted, about 4-5 minutes. Season with salt, pepper, and lemon juice if using.
- Serve the glazed tempeh hot with the sautéed greens on the side. Enjoy your Maple-Dijon Glazed Tempeh with Side Greens!
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Smoky Maple Quinoa Stuffed Bell Peppers
Smoky Maple Quinoa Stuffed Bell Peppers are a delightful and nourishing vegan dish that combines the earthy flavors of quinoa with the sweetness of maple syrup and a hint of smokiness. This recipe is perfect for fall, as it highlights seasonal ingredients and provides a comforting meal that is both satisfying and healthy.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup (dry) |
| Vegetable broth | 2 cups |
| Bell peppers (any color) | 4 medium |
| Maple syrup | 3 tablespoons |
| Smoked paprika | 1 teaspoon |
| Black beans (rinsed and drained) | 1 can (15 oz) |
| Corn (frozen or canned) | 1 cup |
| Olive oil | 1 tablespoon |
| Onion (diced) | 1 small |
| Garlic (minced) | 2 cloves |
| Fresh cilantro (optional) | For garnish |
| Salt and pepper | To taste |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and prepare a baking dish.
- Rinse the quinoa and combine it with vegetable broth in a saucepan; bring to a boil, then reduce the heat and simmer for 15 minutes until cooked.
- While the quinoa cooks, slice the tops off the bell peppers and remove the seeds. Place them upright in the baking dish.
- In a skillet, heat olive oil over medium heat, add diced onion, and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Mix the cooked quinoa, sautéed onion and garlic, maple syrup, smoked paprika, black beans, and corn in a large bowl. Season with salt and pepper.
- Stuff each bell pepper with the quinoa mixture and pour a little vegetable broth into the bottom of the baking dish. Cover with foil.
- Bake for 25-30 minutes until the peppers are tender. Garnish with fresh cilantro if desired, and serve hot. Enjoy your Smoky Maple Quinoa Stuffed Bell Peppers!
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Maple and Smoked Paprika Mushroom Stroganoff
Maple and Smoked Paprika Mushroom Stroganoff is a rich and creamy vegan dish that brings together tender mushrooms and a luscious sauce infused with the warmth of maple syrup and the smokiness of smoked paprika. This comforting meal is perfect for chilly fall evenings, offering a delightful blend of flavors that will satisfy both vegans and non-vegans alike.
| Ingredients | Quantity |
|---|---|
| Mixed mushrooms (sliced) | 16 oz |
| Onion (diced) | 1 small |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 2 cups |
| Maple syrup | 2 tablespoons |
| Smoked paprika | 2 teaspoons |
| Coconut cream (or cashew cream) | 1 cup |
| Olive oil | 1 tablespoon |
| Salt and pepper | To taste |
| Pasta (your choice) | 8 oz |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Cook pasta according to package instructions; reserve some pasta water before draining.
- In a large skillet, heat olive oil over medium heat and sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and sliced mushrooms; cook until the mushrooms are softened.
- Stir in vegetable broth, maple syrup, and smoked paprika; simmer for 5-7 minutes to develop flavors.
- Reduce heat and add coconut cream, mixing until combined; season with salt and pepper.
- Combine the cooked pasta with the mushroom sauce, adding reserved pasta water to reach desired consistency. Serve hot, garnished with fresh parsley if desired. Enjoy your Maple and Smoked Paprika Mushroom Stroganoff!
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Autumn Harvest Smoky Maple Pasta
Autumn Harvest Smoky Maple Pasta is a cozy vegan dish that celebrates the flavors of fall with roasted seasonal vegetables and a delightful smoky maple sauce. This pasta dish combines the earthy richness of autumn vegetables with a hint of sweetness from maple syrup and the warmth of smoked paprika, making it a perfect comfort food for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Pasta (your choice) | 8 oz |
| Brussels sprouts (halved) | 2 cups |
| Butternut squash (cubed) | 2 cups |
| Kale (chopped) | 2 cups |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Smoked paprika | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Salt and pepper | To taste |
| Nutritional yeast (optional) | 2 tablespoons |
| Fresh thyme (for garnish) | Optional |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Toss Brussels sprouts and butternut squash in olive oil, salt, pepper, garlic powder, and smoked paprika, then spread them on a baking sheet and roast for 25-30 minutes until tender.
- Cook the pasta according to package instructions; reserve some pasta water before draining.
- In a large pan, add the chopped kale and sauté over medium heat for 2-3 minutes until wilted.
- Combine the roasted vegetables and cooked pasta with the sautéed kale, then drizzle with maple syrup, tossing everything together.
- Adjust the consistency with reserved pasta water if needed, and serve hot, garnished with nutritional yeast and fresh thyme if desired. Enjoy your Autumn Harvest Smoky Maple Pasta!
Maple-Smoky Spiced Chickpea Salad
Maple-Smoky Spiced Chickpea Salad is a vibrant and nutritious vegan dish that perfectly encapsulates the essence of fall flavors. This salad combines protein-packed chickpeas with autumn spices and a smoky maple dressing, making it not only satisfying but also a delightful addition to your autumn table. It’s easy to prepare and can be served as a main dish or a side, perfect for a light dinner or gathering.
| Ingredients | Quantity |
|---|---|
| Chickpeas (cooked or canned) | 2 cups |
| Red bell pepper (diced) | 1 cup |
| Carrot (shredded) | 1 medium |
| Spinach or kale (chopped) | 2 cups |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Smoked paprika | 1 teaspoon |
| Cumin powder | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt and pepper | To taste |
| Pumpkin seeds (optional) | 1/4 cup |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In a large bowl, combine the chickpeas, diced red bell pepper, shredded carrot, and chopped spinach or kale.
- In a separate small bowl, whisk together olive oil, maple syrup, smoked paprika, cumin, garlic powder, and a pinch of salt and pepper to create the dressing.
- Pour the dressing over the salad mixture and toss until everything is well coated.
- Adjust seasoning if necessary, then top with pumpkin seeds and garnish with fresh parsley before serving. Enjoy your Maple-Smoky Spiced Chickpea Salad!
