During fall, we have all the best chances to enjoy different seasonal foods, from pumpkin, corn, cauliflower to apple. How about enjoying all of them in one day? In this blog, we give you an idea of a seasonal menu with 5 fall vegan recipes. Try it out to see how it works.
Fall Vegan Recipes – A Perfect Seasonal Menu
For breakfast, this must be one of the sweetest fall vegan recipes ever! What can be better than a hot cornmeal pancake to start the day?
- Fine yellow cornmeal: ⅔ cup
- Baking powder: 1 tablespoon
- Oat flour: ⅓ cup
- Sea salt: 1 pinch
- Organic cane sugar: 1 tablespoon
- Melted vegan butter (or grapeseed oil): 2 tablespoons
- Unsweetened almond milk: 1 scant cup
- Fresh (or frozen) cranberries: 8 ounces
- Maple syrup: 3 tablespoons
- Orange juice: ⅓ cup
- First, put the cornmeal, baking powder, oat flour, sea salt, and cane sugar in a bowl and whisk until well combined.
- Mix melted vegan butter and almond milk.
- Next, combine the 2 mixtures little by little. Don’t overmix; stop when you get a semi-thick batter. Then let it sit for 10 minutes.
- Meanwhile, prepare the compote. In a small saucepan or skillet, pour in orange juice, maple syrup, and add cranberries. Then cook over medium heat. When the cranberries get soft, turn down the heat and continue cooking for 5 minutes.
- Transfer the mixture into a food processor. Add small amounts of orange juice or water and blend until you get a spreadable sauce. To make it sweet, add maple syrup.
- Put the sauce into a saucepan and heat up on low heat.
- Then heat the griddle or skillet over medium to low heat. Try not to make it too hot so that the oil won’t release smoke.
- When the griddle gets hot, put in the vegan butter.
- Put a reasonable amount of the cornmeal mixture (step 1) onto the griddle. It depends on how big you want the pancakes to be. It will take 3-4 minutes for each pancake to cook.
- Pour over cranberry-orange compote (steps 4 and 5) to serve.
In chilly weather during fall, porridge is what people are always craving. Also, making a pumpkin porridge can spice things up.
Maple Date Pumpkin Porridge
- Soy milk: 1 cup
- Water: 1 ½ cups
- Uncooked farina based porridge: 1/3 cup
- Salt: ½ teaspoon
- Maple syrup: 3 tablespoons
- Canned pumpkin (or roasted pumpkin pureé): ⅓ cup
- Vegan butter: 2 teaspoons
- Cinnamon: 1 teaspoon
- Date: 2 ¼ tablespoons
- Pecan: 2 tablespoons
- First, cook porridge with soy milk, water, and salt in a pot at medium-high heat. Keep stirring until it boils, then adjust the heat to medium.
- Add maple syrup, cinnamon, and dates to the porridge and stir.
- When the porridge gets thick, turn down the heat to low.
- Next, put pumpkin pureé into the porridge, stir, and cook over low heat.
- When the porridge gets to the consistency that you want, turn off the heat. The total time shouldn’t be longer than 20 minutes.
- To serve, top with ½ teaspoon of butter, a little soy milk, pecans, and a dash of cinnamon.
Roasted Cauliflower Steaks
This tasty seasonal dish can be served up with your favorite sides. You chose.
- Cauliflower: 2 heads
- Kosher (or sea) salt: 1 teaspoon
- Garlic powder: ½ teaspoon
- Cracked black pepper: ½ teaspoon
- Paprika: ½ teaspoon
- Olive oil: ¼ cup olive oil
- Chopped parsley: 1 teaspoon
- First of all, preheat the oven to 500ºF.
- Prepare the cauliflower. Remove the leaves, trim the stems. Cut cauliflowers into halves. After that, cut them into thick steaks (1 ½ inch for each).
- Using a large knife, cut the cauliflower in half lengthwise through the center. With 2 heads, you can make 4-8 pieces.
- Then make a mixture of salt, cracked black pepper, paprika, and garlic powder in a bowl.
- After that, grease both sides of one cauliflower steak with olive oil, then sprinkle the seasoning mixture (about ¼ teaspoon each side).
- Next, place the cauliflower steaks on a baking sheet, cover with foil and bake in 5 minutes.
- After 5 minutes of baking, remove the foil and continue roasting for 10 more minutes.
- Turn over the cauliflower steaks and keep roasting (6-8 minutes) until all sides turn golden brown.
- Before serving, garnish your cauliflower steaks with some chopped parsley.
Autumn Apple Virgin Cider
- Apple cider: 240ml
- Ginger beer: 240ml
- Orange juice: 50ml
- Fresh ginger: 2-3 thin slices
- Cinnamon: 1 dash
- Crushed ice
- Cinnamon sticks: 1-2
- Fresh mint leaves: 1- 2
- Candied ginger slices: 2-3
- Orange slices: 2-3
- Cubed apples: 1-2 cubes
- First, mix apple cider, ginger beer, orange juice, cinnamon dash, and grated ginger together in a mug.
- Stir well and add some crushed ice.
- Finally, garnish with some cinnamon sticks, orange slices, apple cubes, fresh mint leaves, and candied ginger slices.
Herb Roasted Parsnip Fries
For a late-night snack, this fall vegan recipe is a fantastic choice. It won’t take you long to make and satisfy your hunger.
- Medium parsnip: 2-3
- Cracked black pepper: ⅛ teaspoon
- Fresh thyme (stem removed): 1 teaspoon
- Garlic: 1 clove garlic
- Kosher (or sea) salt: ¼ teaspoon
- Extra virgin olive oil: 1 tablespoon
- First, heat the oven to 425°F.
- Meanwhile, slice parsnips into strips (½ -inch) and mice the garlic.
- Mix fresh thyme, minced garlic, and olive oil.
- Then coat the parsnip strips with fresh thyme mixture.
- Next, in a nonstick oven pan, place the fries in a single layer. Sprinkle with black pepper and salt and.
- Bake at 425°F for 10 minutes. Turn over the fries and continue baking for 10 more minutes.
- Serve right away after removing from the oven.
In 5 fall vegan recipes, we provided you with a 1-day menu plus a nice drink to have with dinner. With various seasonal foods during the fall, we’re sure that you can design your own unique menus. Have fun; be creative!
Do you like this fall menu? What does your seasonal menu for fall look like? Please share with us in the comment section below. Don’t forget to sign up for veganrecipes.com for more upcoming recipes.