Seasonal Fall Vegan Dinner Ideas

With the seasons changing so does the types of food we eat. We like to eat according to the season. Personally, I feel that it is what nature has intended. In the spring and summer, we enjoy juicy berries and as much delicious, sweet melons as we can get our hands on. In the fall and winter, we eat lots of storage friendly squash, apples, pears, and leafy greens. Isn’t it amazing that a winter squash can be stored for up to 3 months? It’s like nature designed them in a way to last through the winter!

I hope my video inspires you to try eating seasonally. It will be easier on your budget and the fruits and veggies simply taste so much better when eaten in season.

Fall Pumpkin Curry

• 1 ½ Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil)
• 1 medium shallot (minced)
• 2 Tbsp minced fresh ginger
• 2 Tbsp minced garlic
• 1 small red chili or serrano pepper (stem + seeds removed // thinly sliced)
• 1 large red bell pepper (thinly sliced lengthwise)
• 3 Tbsp yellow (or red) Thai curry paste (I prefer Thai True brand)
• 3 ½ cups peeled and cubed pumpkin or butternut squash
• 2 (14-ounce) cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry)
• 2 Tbsp maple syrup or coconut sugar (plus more to taste // or sub stevia to taste)
• 1 tsp ground turmeric
• 1 healthy pinch sea salt (~1/4 tsp)
• 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
• 1 cup chopped broccoli
• 2 Tbsp lemon juice 2/3 cup roasted cashews* (lightly salted or unsalted are best)

*Recipe adapted from Minimalist Baker

• 1 medium white onion chopped
• 3 garlic cloves minced
• 1 small butternut squash peeled and chopped into bite sized pieces
• 1 red bell pepper chopped
• 3/4 cup red lentils
• 1 15 oz can chickpeas, drained and rinsed
• 1 15 oz can pure tomato sauce
• 1 teaspoon freshly grated ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt and pepper + more as needed
• 3 cups vegetable broth
• to serve: cooked quinoa, arugula, coconut yogurt

*Recipe adapted from Simply Quinoa

Cabbage Potato Sheet Pan

• 1 small head cabbage (~1 1/2 – 2 lbs)
• 1 lb potatoes, fingerling, red, or yukon gold
• 2 cups cooked chickpeas (15oz can), drained and rinsed

Mustard Vinaigrette

• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 2 tbsp dijon mustard
• 2-4 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt black pepper to taste

Tarragon Cream Gravy

• 1 cup cashews
• 2 1/2 cups vegetable broth
• 2 tbsp flour (gluten free or all purpose)
• 2 tbsp vegan butter or olive oil
• 1/2 tsp salt, or to taste black pepper to taste
• 1 1/2 tbsp fresh tarragon, chopped
• 1 tsp fresh thyme (or 1/2 tsp dried)

*Recipe from The Curious Chickpea