As the cooler autumn months roll in, there’s something incredibly comforting about retreating to the kitchen and preparing hearty, seasonal meals. Autumn is a time for celebrating the abundance of nature, with a wide range of vegetables and fruits coming into season. For vegans, this season is particularly exciting, as the produce available lends itself beautifully to plant-based cooking. From root vegetables and squashes to apples and pears, there’s so much inspiration to be found in the changing landscape of autumn.
In this blog post, I’ll be sharing some easy and delicious vegan recipes that make the most of seasonal ingredients, bringing the warmth and flavours of autumn into your home. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, these recipes are perfect for cosy autumn evenings.
Why Cook with the Seasons?
Before diving into the recipes, let’s talk about the benefits of cooking with seasonal produce. When you cook with vegetables and fruits that are in season, you’re getting the freshest, most flavourful ingredients at their peak. Seasonal produce is often more affordable too, as it doesn’t need to be imported or grown in controlled environments. Plus, it’s a more sustainable way of cooking, reducing the carbon footprint of your meals.
Autumn in the UK offers a wealth of seasonal ingredients, such as pumpkins, squashes, sweet potatoes, carrots, kale, apples, and pears. These ingredients are not only versatile but also packed with vitamins and minerals, helping to boost your immune system as the colder weather sets in.
Recipe 1: Roasted Butternut Squash and Sweet Potato Soup
Nothing says autumn like a warm, comforting bowl of soup. This roasted butternut squash and sweet potato soup is rich, creamy, and packed with flavour—without the need for any dairy. It’s perfect for a cosy lunch or as a starter for an autumn dinner party.
Ingredients:
- 1 large butternut squash, peeled and diced
- 2 sweet potatoes, peeled and diced
- 1 onion, roughly chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 litre vegetable stock
- Salt and pepper to taste
- Fresh thyme to garnish (optional)
Method:
- Preheat your oven to 200°C (180°C fan). Place the diced butternut squash, sweet potatoes, and onion on a baking tray. Drizzle with olive oil, sprinkle with cumin, paprika, and a pinch of salt and pepper. Toss to coat the vegetables evenly.
- Roast the vegetables in the oven for 25-30 minutes, or until tender and slightly caramelised.
- Transfer the roasted vegetables to a large pot. Add the minced garlic and sauté for 1-2 minutes.
- Pour in the vegetable stock and bring to a simmer. Cook for an additional 10 minutes to allow the flavours to meld together.
- Using a hand blender, blend the soup until smooth and creamy. Adjust the seasoning to taste.
- Serve hot, garnished with fresh thyme if desired, and a slice of crusty bread.
Recipe 2: Pumpkin and Sage Risotto
Pumpkins are an autumn staple, and this pumpkin and sage risotto is a wonderful way to celebrate their natural sweetness. This creamy risotto is comforting, full of autumnal flavours, and completely dairy-free.
Ingredients:
- 1 small pumpkin or squash, peeled, deseeded, and diced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 250g arborio rice
- 750ml vegetable stock, kept warm
- 1 tablespoon fresh sage, finely chopped
- 2 tablespoons nutritional yeast (optional, for a cheesy flavour)
- Salt and pepper to taste
- Pumpkin seeds to garnish (optional)
Method:
- Preheat your oven to 200°C (180°C fan). Toss the diced pumpkin in olive oil, spread on a baking tray, and roast for 25 minutes or until soft and golden.
- In a large pan, sauté the onion in a little olive oil over medium heat until soft and translucent. Add the garlic and cook for another minute.
- Stir in the arborio rice, coating it in the oil and allowing it to toast slightly for 2 minutes.
- Begin adding the warm vegetable stock one ladle at a time, stirring continuously. Allow the liquid to absorb before adding more. Continue this process for 20-25 minutes until the rice is cooked and creamy.
- Once the rice is nearly done, stir in the roasted pumpkin and fresh sage. If using nutritional yeast, stir it in now for a cheesy flavour.
- Season with salt and pepper to taste. Serve with a sprinkle of pumpkin seeds for added crunch.
Recipe 3: Apple and Cinnamon Crumble
Autumn wouldn’t be complete without a delicious dessert, and this apple and cinnamon crumble ticks all the boxes. It’s warm, comforting, and packed with autumn flavours, and it’s entirely plant-based.
Ingredients for the Filling:
- 4 large cooking apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
Ingredients for the Crumble Topping:
- 100g plain flour
- 50g oats
- 75g vegan butter or coconut oil
- 50g brown sugar
- 1 teaspoon cinnamon
- A handful of chopped walnuts or pecans (optional)
Method:
- Preheat your oven to 180°C (160°C fan).
- Place the sliced apples in a baking dish and toss with lemon juice, maple syrup, and cinnamon.
- In a separate bowl, mix the flour, oats, cinnamon, and brown sugar. Rub in the vegan butter or coconut oil with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the nuts if using.
- Sprinkle the crumble mixture evenly over the apples.
- Bake for 30-35 minutes until the topping is golden and the apples are tender.
- Serve warm with vegan custard or a scoop of dairy-free ice cream.
Conclusion
Autumn is a wonderful time to embrace seasonal, plant-based cooking. With these easy vegan recipes, you can enjoy the comforting flavours of autumn while staying nourished and energised. Whether you’re whipping up a hearty soup, a creamy risotto, or a sweet crumble, cooking with the seasons allows you to celebrate the best of what nature has to offer. So head to your local market, pick up some fresh autumn produce, and enjoy these delicious, cruelty-free dishes with your family.
