My Go-To Plant-Based Fall Foods

November 1, 2018 by Meredith 40 Comments

When I first changed to a plant-based lifestyle, I remember getting nervous about what I’d eat for fall and winter. What about chili?! What about chicken noodle soup?! What about chicken pot pie?!

Thankfully, these awesome vegan recipe developers and chefs have come to the rescue! I can confidently say that I love these dishes even more than the meat, cream, and cheese-filled ones I grew up eating. And as more and more people reach out to me asking for plant-based living advice and recipes, I’ve concluded it’s easier to put everything into one post. So, here you go, friends: my go-to fall foods! I’ve included my tips for you too.

Killer Vegan Chili by Eat Healthy Eat Happy

I actually know this recipe by heart. That’s how frequently I make it!

My tip: Use kidney and/or pinto beans instead of black beans for a more authentic chili vibe. I also just grab whatever sized diced tomatoes (use fire-roasted for even more flavor).

Vegan Creamy Cauliflower and Wild Rice Soup by Blissful Basil

My tip: Add diced potatoes (I like Yukon gold or reds) for even more heartier-ness. Also, if you don’t want to or aren’t able to soak cashews for 2 hours, just pop them in the microwave with some water for 2 minutes!

Farro-Stuffed Acorn Squash w/ Tahini Dressing by Vegan Yack Attack

My tip: Walnuts or pecans also work well instead of pistachios. Kale and spinach also work great in place of her suggested greens.

Lentil and Mushroom Shepherd’s Pie by One Green Planet

My tip: Almond milk works fine instead of rice milk. I also use dried lentils and cook them according to package directions before adding to dish. Sometimes I also add celery and carrots to the mix to give it a heartier feel.

Savory Vegan Veggie Strudel by Exceedingly Vegan

My tip: I don’t put tofu in. I use whatever mushrooms I’m in the mood for, and usually use a whole eggplant. And for the cashew sour cream, I add a bunch of balsamic vinegar — gives it such a better taste. Can we all just be excited that puff pastry is vegan, too?! #Ilovecarbs

Creamy Vegan Gnocchi with Garlic + Kale by A Virtual Vegan

My tip: Curly kale works perfectly fine — I actually prefer it. I also add sundried tomatoes (soaked in oil) to the dish. I sometimes add a splash or two of balsamic vinegar.

Vegan Corn Chowder by The Roasted Root

My tip: Since ears of corn are hard to find in the fall and winter, I use frozen corn.

Panera Copycat Vegan Butternut Squash Soup by Girl and the Kitchen

My tip: If you’re in a time-saving mood, just buy frozen pre-cubed butternut squash! Any apple you want to use is fine too. I added a cut up onion to the baking sheet with the veggies and fruits for a deeper flavor. Also, if you’re a super hardcore vegan, use agave or maple syrup in place of honey.

Let me know if you make any of these recipes and how you’ve liked them! And cheers to a cozy fall and winter season full of flavorful, healthy, nutrient-packed, cruelty-free meals! Enjoy!

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