Autumn Recipes for Vegetarians

Autumn Glow Salad with Lemon Dressing

A must for healthy eating! Roasted cauliflower, sweet potato, grains and apples. Vegetarian and also vegan!

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Author: Lindsay at Pinch of Yum

Recipe type: Vegan, gluten-free

Serves: 4

INGREDIENTS

For the salad:

· 1 cup of freekeh or other grain (quinoa, bulgur, etc.)

· 1 head of cauliflower

· 2 sweet potatoes

· 1 tablespoon olive oil

· A sprinkle of dried spices; thyme, rosemary…

· 1 large apple

For the lemon dressing:

· 1 cup of parsley, minced

· 1 small clove garlic, minced

· 2/3 cup olive oil

· Juice of one lemon

· 1 teaspoon agave (optional)

· ½ teaspoon of salt

· Pepper

INSTRUCTIONS

1. Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions – it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.

2. Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.

3. While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.

4. When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.

Autumn Harvest Quinoa Salad

This warm salad is hearty and full or precious gems like roasted squash, quinoa, kale and cheese.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: ‘Half Baked Harvest’

Recipe type: Vegan, gluten-free

Serves: 6 (side dishes)

Calories: 450 kcal

INGREDIENTS

For the salad:

· 1 cup of uncooked quinoa

· 1 delicta or acorn squash; halved, seeded and cut into half circles

· 2 tbsp olive oil

· 2 tbsp maple syrup

· ½ tsp ground cinnamon

· Pinch pf ground cayenne red pepper

· Kosher salt and pepper

· 1 ½ cups baby kale

· 1 apple cored and thinly sliced

· Arils from 1 pomegranate

· ¼ cup of toasted pumpkin seeds or roasted pistachios

· 8 ounces halloumi cheese sliced (omit if vegan)

· 1 avocado sliced

For the tahini dressing:

· ¼ cup of tahini

· 2 tbsp lemon juice

· 1 tbsp apple cider vinegar

· 2 tbsp olive oil

· ½ tsp ground turmeric

· Kosher salt and pepper

INSTRUCTIONS

For the salad:

1. Cook quinoa according to package directions.

2. Preheat the oven to 425 degrees F.

3. On a baking sheet, toss together the squash, olive oil, maple, cinnamon, cayenne and a good pinch of salt + pepper. Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and lightly caramelized.

4. In a large bowl, combine the warm quinoa, roasted squash, kale, apples, pomegranate arils and pumpkin seeds. Gently toss to combine.

5. Heat a medium skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on to paper towels.

6. Top the quinoa with the fried Halloumi and avocado and drizzle with the turmeric tahini dressing. Garnish with a handful of pomegranate arils if desired. Serve warm or at room temperature.

For the turmeric tahini dressing:

1. In a blender combine the tahini, turmeric, lemon juice, apple cider, vinegar, turmeric, salt and pepper. Add 2 tablespoons water and blend until smooth, adding water to thin the dressing until it is pourable. Taste and adjust salt + pepper to your liking.

Brie, Fig, and Apple Grilled Cheese

This is the perfect sandwich for autumn, paired nicely with a bowl of soup!

Prep time

10 mins

Cook time

7 mins

Total time

17 mins

Author: Maria at Two Peas and Their Pod

Recipe type: Vegetarian

Serves: 2 sandwiches

INGREDIENTS

· 1 tbsp olive oil

· ¼ red onion sliced

· 4 slices of sourdough bread

· 2 tbsp soft butter for brushing the bread

· 4 tbsp of fig butter or jam

· 5 ounces of brie cheese, thinly sliced

· 1 large granny smith apple, thinly sliced

· ½ cup of baby arugula

INSTRUCTIONS

1. Heat the olive oil in a small skillet. Add the onion slices and cook until caramelized, stirring occasionally, about 5 minutes. Set aside.

2. Butter the outside of each slice of bread. Spread the fig butter or jam on the inside of each slice of bread. Layer the brie, apple slices, caramelized onions and arugula. Top with the other slice of bread.

3. Heat a large non-stick skillet or griddle pan over medium-high heat. Place the sandwiches, butter side down in the hot pan. Cook 2-3 minutes on each side or until browned and the cheese melts. Cut the sandwiches if desired!

Harvest Tomato and Butternut Squash Dal

An Indian staple, Dal is usually made with red lentils. Taking that classic and turning it into a seasonal meal, this recipe calls for simmering fragrant garlic and ginger, butternut squash, red lentils, yellow curry powder, curry paste and tomatoes. It’s then topped with pomegranate seeds and served with a side of rice.

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Author: ‘Half Baked Harvest’

Recipe type: Vegan, Asian

Serves: 6 (main dishes)

Calories: 270 kcal

INGREDIENTS

For cooking:

· 2 tbsp extra virgin olive oil

· 1-inch fresh ginger, thinly sliced

· 2 cloves garlic, smashed

· 1 tbsp yellow curry powder

· ½ tsp crushed red pepper flakes

· 3 ½ cups of water

· 2 tbsp curry paste

· 1 cup of red lentils

· 2 cups cubed butternut squash

· 1 ½ cups cherry tomatoes

· Kosher salt

· Handful of fresh cilantros, chopped

For the spiced oil

· ¼ cup coconut oil or sesame oil

· 1-inch piece fresh ginger, thinly sliced

· 1 tsp cumin seeds

· 1 tsp mustard seeds

· Crushed red pepper flakes

For serving:

· Naan

· Rice

· Pomegranate

INSTRUCTIONS

For the dal:

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the ginger and garlic. Cook until fragrant, about 2 minutes. Stir in the curry powder and red pepper flakes and cook another minute. Slowly add the water. Add the curry paste, lentils, butternut, and 1 cup tomatoes. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low, cover and simmer 20-30 minutes, until the lentils are soft and the tomatoes have burst.

For the spiced oil:

2. Meanwhile, make the spiced oil. Heat the coconut oil, ginger, cumin, mustard seeds, red pepper flakes, and the remaining ½ cup of tomatoes in a medium skillet over medium heat. Cook until the spices are fragrant and the tomatoes have burst, about 10 minutes. Season with salt.

3. Remove the dal from the heat and stir in the cilantro. Taste and season with salt if needed.

4. To serve, spoon the dal over bowls of rice. Top as desired with cilantro, spiced oil, and pomegranates. Serve with naan on the side!

Pear Naan Pizza with Honey Whipped Goat Cheese

Vegetarian pizza just got interesting!

Prep time

TBC

Cook time

TBC

Total time

TBC

Author: Gabriella at by Gabriella

Recipe type: Vegetarian

Serves: 2

INGREDIENTS

· 1 bosc pear, peeled and thinly sliced

· ½ tbsp butter

· 8 ounces chevre

· ¼ cup sweet onion, chopped

· 1 tsp sugar

· Dash of salt

· 3 tbsp olive oil

· 15 sprigs fresh thyme

· 4 tbsp honey

· 2 pieces of naan bread

INSTRUCTIONS

1. Preheat the oven to 400 degrees.

2. Sauté your onions in 1 tablespoon of olive oil with sugar and salt over medium heat until browned.

3. Melt butter in a pan over medium-low heat, add pears and roast for 10 minutes, flipping once.

4. Add 3 sprigs of thyme to a small bowl with 2 tablespoons of olive oil, let sit for at least 5 minutes.

5. Make your honey whipped chevre by mixing your chevre with 2 tablespoons of honey and 5 sprigs of thyme.

6. Brush olive oil onto your naan then add and spread your honey whipped chevre.

7. Add the onions and pear, then bake for about 8 minutes.

8. Remove from the oven. Top off with the rest of your thyme and 1 tablespoon of drizzled honey.

Slow Cooker Butternut Squash Soup

Butternut squash has a sweet, nutty taste similar to that of a pumpkin. It provides significant amounts of potassium, highest levels of vitamin-A, carotenes and vitamin B6. Also good for cancer prevention, better eyesight and weight loss benefits.

Prep time

5 mins

Cook time

4 hours

Total time

4 hours 5 mins

Author: Rika Livingston at poshjournal.com

Recipe type: Vegetarian but can be vegan, gluten-free, American

Serves: 6

Calories: 119 kcal

INGREDIENTS

· 32 oz butternut squash; pre-cut and peeled

· 32 oz vegetable broth

· 1 tbsp butter (use vegan if needed)

· 1 medium onion chopped

· ½ cup of chopped carrot

· ½ cup of chopped celery

· 1 tsp turmeric powder

· 1/8 tsp of cayenne powder (optional)

· A dash of nutmeg

· 1 tsp of salt (or more according to your taste)

· Black pepper

· 1 tsp of maple syrup (optional)

INSTRUCTIONS

1. Heat the butter in a medium pan and cook the onion, celery and carrots until tender.

2. Transfer the mixed vegetables into a slow cooker and add squash, vegetable broth, turmeric powder, cayenne powder and a dash of nutmeg.

3. Cook for 4 hours, or on low heat for 7-8 hours.

4. About 1 hour before serving time, transfer the squash and vegetable chunks mixture into a blender. Blend until smooth and return the mixture back to the slow cooker.

5. Season with salt and pepper to taste.

6. Optional: use 1 teaspoon maple syrup or more to add sweetness!

Stuffed Acorn Squash with Hazelnuts, Quinoa, and Kale

These stuffed acorn squashes are hearty, filling, and naturally vegan and gluten-free.

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Author: Willow at Will Cook for Friends

Recipe type: Vegan, gluten-free

Serves: 4

INGREDIENTS

For the squash:

· 2 large acorn squash

· 1 tbsp olive oil

· salt and pepper

For the filling:

· 1 tbsp olive oil

· ½ small yellow onion, diced

· ¾ cup quinoa

· 1½ cups water (or low sodium vegetable broth)

· ¼ tsp. kosher salt

· ⅛ tsp. black pepper, to taste

· 3 cups loosely packed chopped kale leaves

· ¾ cup roasted and skinned hazelnuts, roughly chopped*

· ¼-1/2 cup dried cranberries, to taste

INSTRUCTIONS

For the squash:

1. Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle. Scoop out the seeds. Place the squash cut-side up on a rimmed baking sheet (line with foil or parchment for easier clean-up) and drizzle with olive oil. Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.

For the filling:

1. While the squash is roasting, prepare the filling. In a large skillet, heat 1 TBSP olive oil. Add the onion, and cook for about five minutes, or until softened and translucent. Add the kale and let cook for another minute or two, or until slightly wilted.

2. Add the quinoa, salt and pepper, and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Taste, and adjust seasoning with more salt and pepper if necessary.

3. When the squash has finished roasting, stir the hazelnuts and cranberries into the filling and spoon into the centre of each squash. (If you have any extra filling, it can be stored in a small container and is great as is, or over a salad.)

4. Return the squash to the oven for another 5-10 minutes. Serve hot.

Thai Coconut Cauliflower Soup

This pretty Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with coconut milk so it is rich, creamy, and dairy-free! Naturally vegan and gluten-free.

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Author: Willow at Will Cook for Friends

Recipe type: Vegan, gluten-free

Serves: 10 cups

INGREDIENTS

· 1 large head of cauliflower, including the stem, roughly chopped

· 3 tsp olive oil

· 1 tsp sea salt

· 1 medium onion, chopped

· 4 large carrots, chopped

· 2 tbsp ginger, chopped

· 3 garlic cloves, crushed

· 1 tsp ground turmeric (or a ½ inch piece turmeric root, chopped)

· 1-4 tbsp Thai curry paste

· 5 cups of veggie stock

· 1-15 ounces of coconut milk

· Sea salt, to taste

· Sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice – to garnish

INSTRUCTIONS

1. Roughly chop some cauliflower, toss it in oil and salt, and put it in the oven. There is no need to preheat the oven as it can heat when the cauliflower starts to cook.

2. Cook the onions, carrots, and garlic, then add the spices to the pot. Deglaze the pan with a little stock. Add the rest of the stock then leave until the cauliflower finishes roasting.

3. Add the cauliflower to the pot and puree the soup until it is creamy. Add the coconut milk and season with some sea salt.