This article provides 10 delicious vegan recipes for cozy nights in during the fall season. Some of the recipes include vegan butternut squash soup, vegan pumpkin chili, vegan sweet potato casserole, vegan apple crisp, vegan mushroom stroganoff, vegan pumpkin bread, vegan lentil shepherd’s pie, vegan hot chocolate, vegan lentil soup, and vegan roasted autumn vegetables. Each recipe includes the necessary utensils, ingredients, and instructions to make the dish.
10 Delicious Vegan Fall Recipes for Cozy Nights In
Fall is the perfect time to curl up with a good book and a comforting dinner. And just because you’re vegan, doesn’t mean you have to miss out on any of your favorite fall flavors. Below are 10 delicious vegan fall recipes that are perfect for those cozy nights in.
1. Vegan Butternut Squash Soup
Utensils:
– Cutting board
– Knife
– Large pot
– Blender or immersion blender
Ingredients:
– 1 large butternut squash, peeled and diced
– 1 onion, chopped
– 2 garlic cloves, minced
– 3 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper to taste
Instructions:
1. Heat a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes.
2. Add the diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes or until the squash is tender.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Pour the puree back into the pot and stir in the coconut milk. Season with salt and pepper. Serve warm.
2. Vegan Pumpkin Chili
Utensils:
– Cutting board
– Knife
– Large pot
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 can of diced tomatoes
– 1 can of black beans
– 1 can of kidney beans
– 1 can of pumpkin puree
– 2 cups of vegetable broth
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes.
2. Add the chopped red bell pepper to the pot and continue to cook for another 2-3 minutes.
3. Add the canned tomatoes, black beans, kidney beans, pumpkin puree and vegetable broth to the pot. Stir well.
4. Stir in the chili powder, cumin, and smoked paprika. Let the chili simmer for 20-30 minutes or until it has thickened.
5. Season with salt and pepper to taste. Serve hot.
3. Vegan Sweet Potato Casserole
Utensils:
– Baking dish
– Mixing bowl
– Spoon or electric hand mixer
Ingredients:
– 4-5 medium-sized sweet potatoes, peeled and chopped
– 1/2 cup almond milk
– 1/4 cup vegan butter, melted
– 1/3 brown sugar
– 1/2 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon salt
– Pecans, chopped (optional)
Instructions:
1. Preheat oven to 375°F. Grease a 9×13 baking dish and set aside.
2. Boil the chopped sweet potatoes until they are soft and fork-tender. Drain the water and mash the sweet potatoes in a mixing bowl.
3. Add the almond milk, melted vegan butter, brown sugar, cinnamon, nutmeg, and salt to the bowl. Mix well.
4. Pour the sweet potato mixture into the greased baking dish. Top with chopped pecans (optional).
5. Bake the casserole for 25-30 minutes or until it has set. Serve warm.
4. Vegan Apple Crisp
Utensils:
– Baking dish
– Mixing bowl
– Spoon
Ingredients:
– 4-5 large apples, peeled and sliced into thin pieces
– 1 cup all-purpose flour
– 1 cup brown sugar
– 1 cup rolled oats
– 1/2 cup melted vegan butter
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– Pinch of salt
Instructions:
1. Preheat oven to 375°F. Grease a 9×13 baking dish and set aside.
2. In a mixing bowl, combine the flour, brown sugar, rolled oats, cinnamon, nutmeg, and salt. Stir well.
3. Pour the melted vegan butter over the dry ingredients and stir until it looks like a crumbly mixture.
4. Layer half the sliced apples on the bottom of the greased baking dish.
5. Sprinkle half the crumbly mixture over the sliced apples in the baking dish.
6. Layer the rest of the sliced apples on top of the crumbly mixture.
7. Sprinkle the remaining crumbly mixture over the sliced apples.
8. Bake the apple crisp for 35-40 minutes or until the top is golden brown. Serve warm with vegan ice cream.
5. Vegan Mushroom Stroganoff
Utensils:
– Large pot
– Skillet
Ingredients:
– 1 lb. of pasta
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 garlic cloves, minced
– 8 oz. mushrooms, sliced
– 1 can of coconut milk
– 1 tablespoon flour
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Instructions:
1. Cook the pasta according to package directions. Drain the water and set aside.
2. Heat the olive oil in a skillet over medium heat. Add the sliced onion and garlic and sauté for 2-3 minutes.
3. Add the sliced mushrooms to the skillet and continue to cook until the mushrooms are tender and most of the water has evaporated.
4. In a large pot, whisk together the flour and coconut milk. Heat over medium-high heat, stirring constantly, until the sauce has thickened.
5. Add the cooked pasta and mushroom mixture to the pot with the coconut milk sauce. Combine well.
6. Season with salt and pepper to taste. Garnish with fresh parsley (optional).
6. Vegan Pumpkin Bread
Utensils:
– Loaf pan
– Mixing bowl
– Spoon or electric hand mixer
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon ginger
– 1 cup pumpkin puree
– 1 cup brown sugar
– 1/2 cup almond milk
– 1/2 cup vegetable oil
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F. Grease a loaf pan and set aside.
2. In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In another mixing bowl, mix together the pumpkin puree, brown sugar, almond milk, vegetable oil, and vanilla extract. Mix well.
4. Slowly pour the dry ingredients into the wet ingredients. Stir until well combined.
5. Pour the bread batter into the greased loaf pan.
6. Bake for 50-55 minutes or until a toothpick comes out clean. Allow the bread to cool before slicing and serving.
7. Vegan Lentil Shepherd’s Pie
Utensils:
– Large pot
– Skillet
– Casserole dish
– Oven
Ingredients:
– 4 large potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 large carrots, peeled and diced
– 2 cups cooked lentils
– 1 can of tomato sauce
– 1 tablespoon Worcestershire sauce
– 1/2 teaspoon thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F. Grease a large casserole dish and set aside.
2. Boil the peeled and cubed potatoes until they are fork-tender. Drain the water and set aside.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes.
4. Add the diced carrots to the skillet and cook for an additional 3-4 minutes.
5. Add the cooked lentils, tomato sauce, Worcestershire sauce, thyme, salt, and pepper to the skillet. Stir well.
6. Pour the lentil mixture into the greased casserole dish.
7. Mash the boiled potatoes with a fork or an electric hand mixer. Layer the mashed potatoes over the lentil mixture.
8. Bake for 25-30 minutes or until the potatoes are golden brown.
8. Vegan Hot Chocolate
Utensils:
– Saucepan
– Whisk
Ingredients:
– 2 cups almond milk
– 2 tablespoons cocoa powder
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. In a saucepan, heat the almond milk over low to medium heat until it is warm but not boiling.
2. Slowly whisk in the cocoa powder and granulated sugar. Whisk until it is well combined.
3. Add the vanilla extract and stir well.
4. Remove the saucepan from the heat and pour the hot chocolate into mugs. Add vegan whipped cream or marshmallows on top (optional).
9. Vegan Lentil Soup
Utensils:
– Large pot
– Cutting board
– Knife
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup dried green or red lentils
– 6 cups vegetable broth
– 1 can of diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes.
2. Add the chopped carrots and celery to the pot and continue to cook for another 2-3 minutes.
3. Rinse the lentils well and add them to the pot along with the vegetable broth and diced tomatoes.
4. Stir in the cumin, turmeric, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 45-50 minutes or until the lentils are tender. Serve warm.
10. Vegan Pecan Pie
Utensils:
– Pie dish
– Mixing bowl
– Spoon
Ingredients:
– 1 vegan pie crust
– 3/4 cup brown sugar
– 3/4 cup maple syrup
– 3/4 cup cornstarch
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/2 cup almond milk
– 1 cup pecans, roughly chopped
Instructions:
1. Preheat oven to 350°F. Grease a pie dish and roll out the vegan pie crust. Place the crust in the dish and set aside.
2. In a mixing bowl, combine the brown sugar, maple syrup, cornstarch, salt, vanilla extract, and almond milk. Mix well.
3. Stir in the chopped pecans until they are well combined with the sugar mixture.
4. Pour the pecan mixture into the pie crust.
5. Bake for 50-60 minutes or until the filling has set. Allow the pie to cool before slicing and serving.
In conclusion, these 10 delicious vegan fall recipes are perfect for those cozy nights spent inside. From savory soups to sweet desserts, there’s enough variety to satisfy any craving. So grab your apron and start cooking!