Fall Plant-Based Recipe Round Up!
We’ve Rounded Up All Of Our Favourite Plant You Fall Recipes Just for You – Perfect for Thanksgiving or everyday!
Does Fall EXCITE you? The leaves changing colour, cosy sweaters, brisk weekend hikes and let’s not forget everything pumpkin spice! We have to say Fall is one of our favourite seasons.
We love that in fall with the season change, what we eat usually changes too. This change allows us to get a bit more creative in the kitchen, try out some seasonal produce and enjoy a few more lattes than usual. We decided to round up our 6 favourite plant-based Fall recipes from the Plant Ahead Meal Plan and blog, that are perfect for every day or your Thanksgiving dinner! These plant-based recipes are made to be simple, save your time in the kitchen and have you with a few extra bucks in your pocket! (To spend on a vegan pumpkin spice latte, of course).
If you’re new here and are interested in transitioning to a whole food plant-based diet, this is an ideal place to start. These recipes are classic autumn favourites but made with only plant-based ingredients. You won’t ever have to worry about missing out on your favourites when making the switch because you can alter just about any recipe to fit your plant-based diet!
Now let’s get cookin’.
We’re kicking off this Fall Recipe Round Up with one of our Plant You fan favourites!
Jump for joy because these Pumpkin Breakfast Muffins are a delicious treat! They make for a tasty and healthy breakfast, dessert or snack. We’ve included heartwarming spices like cinnamon and ginger that will make your taste buds happy. We can assure you that these pumpkin muffins are equal parts simple and delightfully delicious!
These feel-good pumpkin breakfast muffins are always gluten-free, refined sugar-free and oil-free. Read the full rundown here: WFPB Pumpkin Breakfast Muffins
WFPB Pumpkin Breakfast Muffins
- 1 banana mashed
- 2 cups pureed pumpkin
- 3 tbsp maple syrup
- 2 cups oat flour
- 1 tbsp baking powder
- ½ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- 1 cup organic vegan chocolate chips
- Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, and maple syrup.2. In a small bowl, combine oat flour, baking powder, salt, cinnamon, and ginger. Combine the wet and dry ingredients. Fold in chocolate chips.3. Spoon batter into lined muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. 4. Store muffins in an airtight container.
Girl, you gotta try this recipe! Mashed potatoes have never been made easier than this Vegan Instant Pot Mashed Potato recipe.
You’ll be thanking us later when you are enjoying creamy, tasty, and fluffy vegan mashed potatoes in under 30 minutes. We are seriously passionate about saving you time in the kitchen, and we will always find you the quickest way to enjoy healthy but still delicious plant-based recipes. Besides what is the Autumn Season without an incredible mashed potato recipe, right? Well, personally speaking, I’d rather not find out and start cooking up a storm instead!
Get the full rundown here: Vegan Instant Pot Mashed Potatoes, Oil Free & WFPB
Vegan Instant Pot Mashed Potatoes
- Instant Pot
- 5 pounds Yukon Gold Potatoes Skin On
- 2 cups Vegetable Broth
- 1 cup Soy Milk Or other vegan milk
- Wash your potatoes but keep the skins on. Quarter your potatoes. Add both the potatoes and the vegetable broth to your instant pot.2. Close the lid and press manual. Set your timer to 8 minutes.3. When the 8 minutes is up, carefully release the pressure manually.4. Mash your potatoes and slowly add in your soy milk until a desired consistency is reached. Add salt and pepper to taste.
Our Harvest Gravy would be perfect to top off your fluffy plant-based mashed potatoes! We recommend it for any holiday feast and can be made in under 15 minutes which is great in our books!
- 1 cup Organic Vegetable Broth
- 2 tbsp Tamari
- ½ tsp Dried Parsley
- 1 tsp Garlic Powder
- ⅛ tsp Dried Thyme
- ¼ tsp Ground Sage
- 1 tbsp Arrowroot Powder
- 3 tbsp Water
- Add broth, tamari, dried parsley, garlic powder, dried thyme and ground sage to a pot and bring to a boil.2. Turn down and let simmer for two minutes. Mix your arrowroot powder with cold water and pour the mixture into the gravy to thicken and whisk. 3. Let simmer for additional 3 minutes and serve.
With the weather change, I’m pretty much instantly craving a hearty plant-powered soup! This cosy Carrot Potato Soup gives us the Fall feels, and we are hoping it does the same for you too. We love making soup because it’s budget-friendly and easy to prepare. We recommend doubling the recipe and freezing to save for the following week. Soups can really save you time in the kitchen. We hope you enjoy this recipe just as much as we do!
This recipe was a part of our special addition Thanksgiving Meal Prep Plan! When you sign up for the Plant Ahead Meal Prep Program, you receive all previous meal plans as well.
Carrot Potato Soup
- ½ Yellow Onion (Chopped)
- 3 Carrot (Peeled and Diced)
- 4 Yellow Potato (Peeled and cubed)
- 1½ Garlic (Cloves)
- 2 stalks Celery (Chopped)
- ¼ cup Water
- 1½ cups Organic Vegetable Broth
- ½ tsp Dried Thyme
- ¼ cup Organic Coconut Milk
- Chop your onion, carrot and celery. Peel and chop your potatoes.2. Place a large pot on medium-high heat with 6 tbsp water. Once water is steaming, add in your chopped onion, carrots and celery. Cook until the veggies are softened a bit (around 5 minutes).3. Add in your potatoes, garlic and thyme and cook for an additional five minutes. Add in your veggie broth and bring the broth to a boil, then reduce heat and simmer for 15 – 20 minutes until you can pierce a fork through the potatoes easily.4. Remove the soup from heat and let cool slightly before adding to a blender or using an immersion blender to combine the ingredients. Puree until smooth, then add back to the pot. Add your coconut milk and stir in until combined. Taste the soup and add salt and pepper as needed.5. Serve warm with crackers or sourdough bread (not included in the caloric info).
We are excited to share this Thanksgiving Cranberry Sweet Potato Quinoa Salad because it’s one of our fan favourite recipes from a recent Plant Ahead Meal Prep Plan! Also, this recipe is full of healthy and hearty ingredients and can make for a great side dish to your Thanksgiving Dinner or simply makes a delicious lunch option for the week! You be the judge on how you choose to devour all this vegan goodness because we know the flavours won’t disappoint.
Thanksgiving Cranberry Quinoa Salad
- 1 Sweet Potato (medium, peeled and cubed)
- ⅛ tsp Sea Salt
- 1 cup Dried Unsweetened Cranberries (or fresh)
- ½ cup Quinoa (dry, uncooked)
- 2¼ tsps Apple Cider Vinegar
- 1 tsp Dijon Mustard
- 1½ tsps Maple Syrup
- 1½ cups Baby Kale
- 1 tsp Lemon Juice
- ½ cup Pumpkin Seeds
- Preheat oven to 400ºF (204ºC).
2. In a baking dish, roast your sweet potato for 30 minutes.3. Cook your quinoa according to package directions.
4. Once cooked and cooled, chop your sweet potato into bite-sized pieces.
5. In a small bowl, whisk together the apple cider vinegar, dijon mustard, lemon and maple syrup.
6. Combine your quinoa, dried cranberries, sweet potato, kale and pumpkin seeds in a bowl and separate into three servings if you are meal prepping.
7. Keep your dressing on the side until ready to eat.
Yes, we did it! You knew we had to do it right? We’ve created the best plant-based Pumpkin Spice Latte that you can make from the comfort of your own home! Your heart will be so warm when you have a mug filled with our delicious Pumpkin Spice Latte recipe. We can’t wait to hear what you think of this recipe and please feel free to share your Plant You Pumpkin Spice Latte creations with us!
Pumpkin Spice Latte
- ½ cup Organic Coffee
- 2 tbsps Pureed Pumpkin
- 1½ tbsps Maple Syrup
- ¾ cup Unsweetened Almond Milk
- ½ tsp Vanilla Extract
- Brew your coffee and set aside.
2. In a saucepan over medium heat, stir the pumpkin, maple syrup and pumpkin pie spice until combined. Slowly whisk in almond milk. Bring mixture to a low simmer, stirring occasionally and remove from heat. Stir in vanilla extract.
3. Transfer milk mixture to a blender and pulse several times until foamy and frothy. (You can also use a hand-held immersion blender instead.)
4. Add milk mixture to your hot coffee. You may want to use a spoon to gently hold back the frothy top layer while pouring. Top your latte with this remaining froth.
5. Top with a dollop of homemade organic whipped cream or coconut whipped cream (optional) and sprinkle with additional pumpkin pie spice. Enjoy!
We hope you enjoyed our Fall Recipe Round Up! Plant You helps people transition to a whole-foods plant-based lifestyle with practical, un-intimidating recipes and if you’ve enjoyed these recipes we encourage you to join our Plant Ahead Meal Prep Program!