This fall, whether you are planning a vegan dinner, having guests that follow a plant based diet or are just considering adding more options to your menu we've got you covered. We rounded up some awesome vegan recipes to share with you that will wow your guests and fill your belly.
Every loves a great dip so start with this Vegan 7-Layer Mexican Dip form the Minimalist Baker
1 16-ounce can vegetarian refried beans (Trader Joe’s are already seasoned)
3/4 cup Vegan Mexican Cheese Spread + hot water (see instructions)
1 cup Favorite Guacamole (recipe below)
1 cup Favorite Salsa or Pico De Gallo (recipe below)
1/2 bell pepper (diced)
1/4 cup black olives (optional // diced)
1 handful fresh cilantro (optional // chopped)
2 ripe avocados
1 medium lime (juiced)
1 pinch sea salt
PICO DE GALLO
3/4 cup cherry tomatoes (diced)
1/4 cup red onion (diced)
1/4 cup fresh cilantro (chopped)
1 Tbsp lime juice
1 pinch each salt and pepper
To prepare the cheese layer, scoop out 3/4 cup of spreadable Mexican Cheese and whisk in very hot water until it resembles queso - about 1/2 cup (amounts as original recipe is written // adjust if altering batch size). Alternatively, use my Cashew-less Vegan Queso.
Next, prepare the guacamole by mashing all ingredients together in a bowl and adjusting seasonings to preference. Do the same with the pico de gallo (or just use your favorite salsa).
To assemble the dip: Spread out vegetarian refried beans, then top with cheese layer, then guacamole, then pico or salsa, then bell pepper, then black olives, then cilantro.
Serve immediately or cover and refrigerate. Can be made up to 1 day in advance.
For a starter try the ultimate comfort food, this Organic Vegan Butternut Squash Soup (recipe created by our very own Ryan.)
- One medium butternut squash, cut in half with seeds scooped out
- Olive oil
- Two red apples, chopped without core
- Two yellow onions, peeled and chopped
- Garlic (minced or chopped)
- Two teaspoons of salt
- Two teaspoons of peppercorn
- Two teaspoons of cinnamon
- Vegetable broth
- Salt (to garnish)
- Pepper (to garnish)
- Preheat oven to 400 on bake setting
- Put both halves of squash into a baking tray.
- Put all chopped apples, and onion around squash. Chopped garlic and peppercorn should be placed into seed holes of squash. Drizzle a decent amount of olive oil over the dish before sprinkling cinnamon, salt and pepper.
- When oven is ready, bake for 30 minutes. Check to see how cooked the squash is using a fork. Every squash is going to be a bit different so if you feel it isn’t baked enough, put it back in the oven.
Once you feel the squash is baked, take out and turn off oven. Then, switch the oven setting to broil at 400. Put squash back in oven for no more than 5 minutes. Do not be alarmed if the squash is a little charred. It will give the soup a more savoury taste.
- Grab your blender, vegetable broth, water and bowl(s) as well as one pot. Mix vegetable broth and water on the stove at medium (5) before lowering to simmer (2).
- Once the fruits and vegetables have cooled enough, cut the squash in 4. Add one peice of squash and a fair amount of apple and onion (as well as some of the peppercorn and garlic if you don’t have a slice with the hole inside!) into blender as well as broth. If you enjoy a thicker soup (my personal favourite), add less broth (1-1.5 cups). If you want something a little thinner, add more! The choice is yours.
- Blend at high for 30 seconds to a minute.Serve in large bowl, garnished with salt, pepper and cinnamon and enjoy!
We know that this is not a traditional main but to be honest, we just couldn't resist this seasonal take on pasta from VNutrition
Vegan Pumpkin Pasta
- 1 can coconut milk
- 1/2 onion , chopped
- 1 TB extra virgin olive oil
- 1 large clove of garlic , minced
- 3 TB fresh sage leaves , chopped
- Pinch of hot pepper flakes
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp nutmeg
- 1/2 c vegetable broth
- 1 can pumpkin puree
- 1/2 tsp balsamic vinegar
- 2 TB nutritional yeast
- Pasta of choice (gluten-free if needed)
- Place coconut milk upside down in freezer while making the rest of the meal.
- Make pasta (as much as needed).*
- While pasta is cooking, heat olive oil in large saucepan.
- Add garlic and onion and cook for 3-5 minutes.
- Stir in sage, hot pepper flakes, basil, salt, pepper and nutmeg and cook for about a minute.
- Add broth and pumpkin.
- Open coconut milk and scoop out the hardened top part and add that along with vinegar and nutritional yeast to pan (do not add watery part of coconut milk) and stir.
- Bring the sauce to a boil then turn heat to low and simmer for 5 minutes.
- Add sauce to blender and blend.
- Pour over cooked pasta.
- Top with more sage leaves and vegan parmesan .
*This recipe makes 2 cups of sauce which should make more sauce than needed for a box of pasta.
Of course this time of year, there are lots of local, organic root vegetables that make a perfect side dish. Who doesn't love mashed potatoes and gravy at Thanksgiving (or any day?) ... need a Vegan Gravy
? Here you go, this one from Lovin it Vegan
is sure to please.
1/4 cup (56g) Vegan Butter
1 Medium Onion (finely chopped)
1 tsp Crushed Garlic
4 Tbsp All Purpose Flour
1 cup (240ml) Coconut Milk
2 Tbsp Dark Soy Sauce
2 cups (480ml) Vegetable Stock
1/2 tsp Ground Black Pepper
Sea Salt (to taste)
- Add the vegan butter to a saucepan and let it melt. Then add the chopped onions and garlic and fry in the butter until very soft and translucent.
- Mix the flour and a little of the coconut milk together and mix it into a paste. Then add the rest of the coconut milk to the paste and whisk it in so that the flour and coconut milk is well combined and free of lumps.
- Then add the flour and coconut milk mix to the saucepan along with the soy sauce and vegetable stock and whisk together.
- Bring to the boil, whisking constantly and then let it boil for a few minutes until it thickens. You don’t need it to get very thick, because you want it to be a nice pourable consistency.
- Add some black pepper and then sea salt to taste.
- Serve over mashed potatoes or over anything that needs a delicious rich gravy.
When dinner is done, make sure to leave room for dessert! This Vegan Pumpkin Pie from Connoisseur of Veg is the perfect seasonal treat.
1 homemade vegan pie crust (or a store-bought one)
1 (15 ounce) can pumpkin puree
1/3 cup organic brown sugar
1/3 cup organic white sugar
3/4 cup full-fat coconut milk
1/4 cup cornstarch
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
- Preheat the oven to 400°.
- Use a knife to poke a few holes in the bottom of the pie crust.
- Line the inside of the crust with a sheet of parchment paper, then fill it with pie weights, dried beans, or rice.
- Place the crust into the oven and bake it for 15 minutes.
- While the crust bakes, place the pumpkin, brown sugar, white sugar, coconut milk, cornstarch, pumpkin pie spice, vanilla and salt into a large mixing bowl.
- Use an electric mixer to beat the mixture until fully blended, smooth and creamy, about 2 minutes.
- When the crust has finished baking, pour the pumpkin mixture into it and smooth out the top with a spatula.
- Place the pie into the oven and turn the temperature down to 350°.
- Bake the pie until the center is just set, about 50 minutes.
- Remove the pie from the oven and allow it to cool completely before cutting.
- Serve with whipped coconut cream or vegan vanilla ice cream.