These Fall Vegan Recipes Will Change Your Life
There are many reasons we love autumn, but the seasonal flavours and warming recipes are usually at the very top of the list. From stews and soups to our favourite winter pastas and plant-based pizzas, we love the feeling of hunkering down at home with friends, blasting some great music and putting on our chef's hat. Short of inspiration? These fall recipes will truly change your life.
Crunchy Miso Noodles
1 large or 2 small swedes, spiralised
½ bunch parsley, chopped
Juice of ½ lemon
1 tbsp white miso paste
100 ml vegetable stock (organic, sugar and additive-free)
2 tbsp extra virgin olive oil
1 spring onion
2 tbsp ground almonds or 3 macadamia nuts, grated with a Microplane
Salt and black pepper
Chilli pepper for garnish
Heat the miso and oil in a non-stick saucepan over medium heat. Add the stock, lemon and 1 tbsp of ground or grated nuts and whisk together. Season with black pepper.
Bring a large pot of water to a boil and cook spiralised swede for two minutes. It should be heated through and al dente but not soft.
Strain the swede and add to the miso emulsion. Add parsley and spring onion, and toss until the swede is coated. Before serving top with the rest of the nuts, and more black pepper and serve immediately.
Creamy Oat + Mushroom Pasta
1 tbsp olive oil
3 cloves garlic, roughly chopped
200g (1 punnet) mixed mushrooms, roughly the same size
150g (1 small punnet) oyster mushrooms, roughly the same size
1-2 chillies, roughly chopped
1/2 tsp salt
1-2 tsp cracked black pepper
250ml (1 cup) carton Oatly cream
150-200g (1 1/2 - 2 cups) brown rice pasta
Large bunch of parsley, roughly chopped
In a large frying pan heat the olive oil. Add the garlic, mushrooms and chillies and fry for 7-10 minutes until the mushrooms are beginning to caramelise. Make sure the garlic doesn’t burn, add some more oil if you think it needs it.
Add the salt, pepper and Oatly cream and give everything a good stir to combine. Leave the mushrooms for 10-15 minutes on medium heat until the cream has reduced by half.
Bring a pan of seasoned water to a boil and add the brown rice spaghetti, cook as per the instructions on the back of the packet. Drain but reserve about an inch of the starchy pasta water at the bottom of the pan.
Fold the mushroom mix into the pasta with the parsley, and season with some more salt, pepper or chilli if you think it needs it.
Parmigiana Di Melanzane
INGREDIENTS70g (1 cup) cashews, soaked in boiled water for 30 mins
30g (1/3 cup) sunflower seeds, soaked in boiled water for 30 mins
4 tbsp nutritional yeast
1 tbsp apple cider vinegar
1 tsp miso
Splash of water, roughly 70ml (3/4 cup)
3-4 handfuls tomatoes, roughly chopped
2 cloves garlic
2-3 tbsp oil
2 tsp salt
2 aubergines, sliced into thin strips lengthways
1 tbsp oregano
1 tsp pepper
Juice of 1/2 a lemon
2 tbsp tomato puree
Medium handful basil and stalks
1 tsp apple cider vinegar
3 tbsp pinenuts, toasted (reserve 1 tbsp to serve)
2-4 handfuls iceberg lettuce
For the crispy side salad
1/2 a cucumber, roughly chopped
1 green pepper, seeded and roughly chopped
2 spring onions, roughly chopped
2 tbsp good quality olive oil
2 tbsp balsamic vinegar
Juice of 1/2 a lemon
To make the Plant Parmigiana, place all the ingredients in a high-speed blender or NutriBullet and blitz to your desired consistency. You may need to add more water.
Preheat your oven to 200°C/180*C fan. Place the tomatoes and garlic in a suitable baking tray and drizzle with 1 tbsp oil and season with 1 tsp salt. Bake for 15 minutes until soft.
Mix the remaining oil, oregano, remaining salt, pepper and lemon juice together and brush the aubergine slices on both sides. Bake in the same oven for 10 minutes until soft.
Place the cooked tomatoes and garlic in a high-speed blender or NutriBullet and add the tomato puree, basil, apple cider vinegar and pine nuts and pulse a couple of times to bring together. Season further if you think it needs it.
Once ready to assemble place a layer of aubergine at the base of a suitable baking dish and top with a tomato layer, repeat until all the aubergine has been used up. Finish with a thin layer of Parmigiano on top. Sprinkle with the remaining pine nuts and bake for 30 minutes until golden and bubbling.
Place all the ingredients for the salad in a bowl and toss them together. Serve the Parmigiana di Melanzane alongside the salad.
Roasted Vegetable & Plant-Cheese Pizza
50g (1/3 cup) ground flaxseed
50g (1/4 cup) water
50g (1/3 cup) almond flour
1 tbsp cornflour (optional)
3 tbsp nutritional yeast
1 tsp salt
Juice of 1/2 lemon
1 tbsp dried oregano
Rice or gluten-free flour
For the toppingsPlant cheese of your choice
1 small aubergine, thinly sliced into rounds
1 small courgette, shaved into ribbons using a vegetable peeler
1 small red pepper, roughly chopped
1 small onion, finely sliced
1/4 tsp salt
1 tsp pepper
Small handful mixed summer herbs, roughly chopped, to serve
Drizzle good quality olive oil, to serve
1 tsp cracked black pepper, to serve
Bring a pan of seasoned water to a boil and cook the cauliflower for 7-10 minutes until soft. Drain and add and to a food processor and pulse until a coarse pulp forms. Place in a clean tea towel or cheesecloth and leave to cool for a few minutes. Squeeze as much moisture as possible out of the cauliflower and set aside.
Line a piece of parchment with some rice or gluten-free flour to prevent the pizza from sticking. Using a spatula, spoon or rolling pin, spread the dough into a circle about a centimetre deep. Bake for 30 minutes. After 30 minutes, check you can lift the base up off the parchment paper by slipping a knife in-between, if it feels sticky cook for a further 5 minutes.
NB: If you are short of time you can shop buy the pizza base - we love Luna & Fennel.
“Bang Bang Broccoli” with Kung Pao Tahini Sauce & Succotash
1 broccoli head, cut into equal florets
4-6 tbsp chickpea flour
2 tbsp black sesame seeds
1/2 tsp salt
4-6 tbsp plant yoghurt
2 tbsp sriracha
1 tsp chilli flakes
1 small tin of sweetcorn
1 handful edamame
1 chilli, roughly chopped
Juice of 1/2 a lime
1 tbsp oil
10 basil leaves, roughly chopped
10 mint leaves, roughly chopped
1 spring onion, roughly chopped
2 lime wedges, to serve
Small handful coriander, to serve (optional)
2 tbsp tahini
For the Kung Pao Tahini Sauce
1 tbsp tamari
1 tbsp rice wine vinegar
1 tsp maple syrup
2 cloves of garlic, minced
1 tsp ground Szechwan pepper
1/2 tsp salt
2-4 tbsp cold water
Preheat your oven to 220°C/200°C fan. Place the flour, 1 tbsp black sesame seeds and salt in a bowl and toss to combine. Combine the yoghurt, sriracha and chilli flakes in a separate bowl. Roll each cauliflower piece in the yoghurt mix, shaking off any excess and then coat in the flour. Place on a suitable baking tray and once the oven is hot, bake for 10 minutes.
Place all the ingredients for the sauce in a bowl and whisk together, add more cold water if you think it needs it.
For the succotash - combine the sweetcorn, edamame, chilli, lime juice and oil in a medium pan on medium heat and heat until piping hot. Remove from the heat and stir in the basil, mint and spring onions. Season with salt and pepper if you think it needs it. Sprinkle in the remaining black sesame seeds.
Once the broccoli is ready, serve immediately alongside the succotash and the Kung Pao Tahini Sauce. Finish with lime wedges and some coriander.