Hearty Vegan Recipes for Autumn
Welcome, fall! The trees might be starting to look bare, but our plates should be full and bursting with colour. Autumn is a time for harvesting the fruits of our labour, and not just on the farm.
Embrace the spirit of autumn by taking time to reward yourself for all of your efforts this year by treating yourself through some decadent, yet wholesome, autumnal recipes, perfect for the cooler days ahead.
There has never been a better time for a hungry vegan to fill their plate than in autumn, as vegetables are at their most colourful and hearty. Autumn is a time of amber hues and warm tones, so stock your fridge full of the latest seasonal specialties; squashes, potatoes, radishes and shallots are the secret to the perfect autumn supper.
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Pumpkin Carbonara
Ingredients
Linguine
240g of pumpkin puree
1 and a half tablespoons of nutritional yeast
Extra virgin olive oil
1 shallot, diced
2 cloves of garlic, crushed and chopped
A pinch of salt and crushed black pepper
A handful of arugula
A squeeze of lemon
Method
Boil your pasta according to the instructions on the packet with a pinch of salt. In a frying pan, pour in a generous tablespoon of olive oil and add the diced shallot and the chopped garlic. Fry until golden, then add the pumpkin puree and stir until simmering. Add the nutritional yeast and stir till incorporated, then add the squeeze of lemon, salt and crushed black pepper. Once the pasta is cooked, add a tablespoon of the pasta water to the sauce, then drain the linguine. Add the drained linguine to the frying pan with the sauce, and stir through. Serve with a topping of arugula and a generous crunch of black pepper, and voila!
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Chickpea Curry
Ingredients
1 tablespoon of your favourite vegan curry paste
2 x 400g cans of chickpeas, drained and rinsed
400g of chopped tomatoes
100g of coconut cream
A sprinkling of chopped coriander leaves
10 grams of spinach
Method
Add the tablespoon of curry paste to a frying pan with a drizzle of olive oil and cook for two minutes over a medium-high heat. Tip in the two cans of drained chickpeas and the chopped tomatoes and simmer for five minutes until reduced. Add the coconut cream with a splash of water, and give it a generous stir. Add the chopped coriander and the spinach and cook until wilted. Serve with your favourite dahl or rice for a guaranteed cosy night in!
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Spicy Parsnip Soup
Ingredients
2 cloves of garlic, crushed and chopped
1 shallot, diced
1 tablespoon of garam masala
1 teaspoon of mustard
powder
600g of parsnips, diced
2 plum tomatoes, quartered
1.2 litres of vegetable stock
Method
Heat the oven to 220C/fan 200C/gas 7. On a baking tray, spread the chopped parsnips, shallot and garlic out and drizzle with olive oil. Sprinkle over 1 tablespoon of garam masala and 1 teaspoon of mustard powder, and mix well with your hands until the vegetables are coated. Roast the vegetables in the oven for 30 minutes until tender. Then, in a food processor, blend the roasted vegetables with the vegetable stock and the plum tomatoes until smooth. Pour the blended mixture into a large pan over a low heat until barely simmering. Season with salt and pepper to your taste, and tuck in!
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Veggie Chilli
Ingredients
2 sweet potatoes, peeled and chopped into chunks
2 tsps of smoked paprika
2 tsps of cumin
1 onion, chopped
A pinch of chilli powder
2 garlic cloves, chopped
1 tbsp of tomato paste
1 red pepper, diced
2 x 400g cans chopped tomatoes
400g of kidney beans, drained
1 lime, cut into wedges
Method
In a frying pan, heat a tablespoon of olive oil. Add the onion and garlic then cook until golden brown, and add in all of your spices. Fry until the contents of the pan takes on the consistency of a paste, then add the chopped sweet potatoes and the red pepper. Fry for around ten minutes, until the vegetables begin to soften. Add the tomato paste and the chopped tomatoes and cover with a lid or some tin foil. Leave to simmer on a low heat for around 30 minutes, until reduced. Afterwards, add the kidney beans and cook for a further ten minutes. Season to taste, and serve with a wedge of lime and your favourite side dish.
Remember, you can add any other vegetables you have in your fridge, this recipe works with everything!
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Roasted Cauliflower Steaks and Harissa
Ingredients
1 large cauliflower
1 lime
1 lemon
2 tablespoons of harissa
1 clove of garlic, crushed and chopped
4 tablespoons of soy yoghurt
1 punnet of cherry tomatoes
1 red pepper, chopped
½ packed of fresh parsley, chopped
Method
Heat the oven to 220C/fan 200C/gas 7. Remove the leaves from your cauliflower, then slice it lengthwise through the core to make four ‘steaks’. Place each one on a baking tray, and drizzle in olive oil. In a bowl, combine a tablespoon of olive oil, the juice of 1 lime, 1 tablespoon of harissa and the chopped garlic with a spoon. Add the cherry tomatoes and the chopped pepper to your baking tray with the cauliflower steaks and, using your hands, rub the harissa paste mixture all over the vegetables until they are completely coated. Season with salt and pepper and roast in the oven for 30 minutes. Meanwhile, add another tablespoon of harissa paste into a bowl with 4 tablespoons of soy yoghurt and the juice of 1 lemon and combine.
Serve with a dollop of your harissa yoghurt and top each steak with fresh parsley for a wholesome and hearty autumnal supper!
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