Sustainable Living

My Favourite Autumn Vegan Recipes

It’s that time of the year again, where we snuggle up in blankets with a hot cup of tea and eat comforting foods. Autumn is my favourite season not only when it comes to the weather or fashion, but also when it comes to food. Since I decided to incorporate more veggies into my diet, I figured I’d share some quick and easy vegan recipes with you. For all those who have always wondered wether or not becoming a vegan is good for you, there is actually a test you can take, that can answer that question for you.

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Pumpkin Coconut Soup:

Probably one of the most famous recipes on the planet, but so delicious and worth sharing. I am obsessed with pumpkins and this recipe is so quick and easy to make. Cut one pumpkin into cubes and scoop out the other two. Put the two hollowed pumpkins (add a bit of olive oil and salt) into the oven (40min at 180°C- 200°C). Cut and heat some onion, then stir in oil until it’s brown. Add the pumpkin and hot water (my tipp: also add fresh rosemary but take it out before you blend the soup). Let it cook until the pumpkin cubes are soft. Finally, add the spices, the tomato paste and coconut milk. Use a (hand) blender to mix it all together. (add some extra water, coconut milk or tomato paste to achieve the thickness you are looking for)

Ingredients (for 4 servings):

  • 2 1/2 pumpkins
  • 200 ml coconut milk (add more or less depending on taste and preference)
  • 50 ml tomato paste (add more or less depending on taste and preference)
  • 1 onion
  • 1 ts olive oil or coconut oil
  • all kinds of spices (salt, pepper, rosemary, cinnamon, turmeric)
  • (optional) soup broth

Sweet Potato Pumpkin Curry:

One of my ‘go to’ recipes is this vegan curry. I decided to add pumpkin to match it with this season. Start by cooking the rice (with the optional raisins). Cut and stir the onion with the oil until it’s brown. Cut the sweet potatoes and the pumpkin into cubes. (I used the other half of the pumpkin that I used for the pumpkin soup). Let the cubes cook on a low temperature until their soft. Add the spices (usually 1ts each) and the cashew nuts. Then add the coconut milk and the tomato paste. Chop up the cherry tomatoes and add them to the curry. Super quick and easy.

Ingredients (for 4 servings):

  • 3 sweet potatoes
  • 1/2 pumpkin
  • 400 ml coconut milk
  • 100 ml tomato paste
  • cherry tomatoes
  • 1 onion
  • cashew nuts (a handful)
  • spices (salt, turmeric, gara-masala, ginger, paprika powder, curry powder or paste)
  • rice
  • (optional) raisins

Filled Butternut Squash:

A great recipe for impressing your dinner guests, because it simply looks (and tastes) amazing (and its not even that hard!). Start by cutting and hollowing out the butternut squash. Put the squash in the oven with a little olive oil and rosemary on the inside. Start ‘cooking’ the bulgur. Add a little honey or agave sirup  to the top of the walnuts. Cut the tomatoes and apple into small pieces and mix all the ingredients together. Mix the soy yogurt with salt, black pepper and garlic. Once the butternut squash is eatable (about 40min at 180°C- 200°C). Take it out and fill it with the mix you created before. Serve with the soy yogurt sauce (and optionally sprinkle feta on top).

Ingredients (servings for 2):

  • 1 butternut squash
  • 1tbs olive oil
  • rosemary
  • 100g bulgur
  • walnuts (a handful)
  • 1ts of agave sirup
  • 1 small apple
  • red cabbage (a handful)
  • 100g spinach
  • cherry tomatoes
  • pomegranate seeds
  • soy yoghurt
  • 1ts of salt, black pepper and garlic
  • (optional) vegan feta cheese or cauliflower

*thanks to HealthLab for sponsoring this post