As the weather gets colder and the days become shorter, we all crave food that brings us warmth and comfort. Today, I’m going to share with you 3 vegan comfort food recipes inspired by the fall season. They are not only indulgent and satisfying, but are also nourishing and abundant in nutrients.
1. Sweet Potato and Quinoa Burgers
These delicious and hearty vegan burgers are a must-try! They are super easy to prepare and store really well.
2. Parsnip Fries with Roasted Red Pepper Hummus
Who said fries can’t be healthy? These fries are baked instead of fried and by using parsnip in place of regular potatoes, you increase their nutritional value. Make sure to try them with my roasted red pepper hummus/dip. The combination is absolutely amazing!
3. Spaghetti Squash with Kale Pesto
Everybody loves pasta. Unfortunately, it’s one of the most highly-processed foods out there. But don’t worry, there is a delicious and nutritious alternative – spaghetti squash. The first time I made it, I was so surprised how well it turned out. Use your favourite pasta sauce or try my kale pesto to bring your spaghetti squash to the next level.
5.0 from 2 reviews
Vegan Comfort Food | 3 Yummy Fall Recipes
Print Recipe
Author: Fablunch
Ingredients
Sweet Potato Quinoa Burgers (Makes 7-8 burgers)
- 2 cups sweet potatoes, cut into 1-inch cubes
- 2 cups cooked quinoa
- ¾ cup flaxseed
- 2 tbsp tahini
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp thyme
- salt and pepper
Parsnip Fries with Roasted Red Pepper Hummus (Serves 4)
- 1.5 lb parsnip
- 1 tbsp grapeseed oil
- salt and pepper
- ½ cup dried chickpeas
- ½ tsp baking soda
- 1 garlic clove
- juice of ½ lemon
- 1 roasted red pepper
- ¼ cup pine nuts
- ½ tsp paprkina
- ½ tsp chili pepper
- ¼ cup olive oil
- salt and pepper
Spaghetti Squash with Kale Pesto (Serves 2-3)
- 1 medium spaghetti squash
- grapeseed oil
- salt and pepper
- 2 cups kale
- 2 garlic cloves
- ½ cup almonds
- 3 tbsp nutritional yeast
- ⅓-1/2 cup olive oil
- juice of ½ lemon
- salt and pepper
Directions
Sweet Potato and Quinoa Burgers
- Combine quinoa, 2¼ cup of water and a pinch of salt in a medium pot. Bring to boil.
- Reduce the heat and simmer for 15 minutes.
- Remove from heat, cover with a lid and let stand for 10 minutes.
- Combine sweet potato cubes with 4 cups of water and a pinch of salt in another pot. Bring to a boil.
- Cook for approximately 15 minutes until tender.
- Drain the water and transfer the sweet potatoes to a large bowl.
- Preheat the oven to 180C/350F and line a baking tray with parchment paper.
- Mash the potatoes with a fork or a potato masher. Add 2 cups of cooked quinoa and the rest of the ingredients. Mix well.
- Using a ½ cup measuring cup form 7-8 patties and place on the baking tray.
- Bake for 12 minutes.
- Eat immediately or store in the fridge for 1 week or in the freezer for up to 1 month.
- For my burgers, I used gluten-free buns, curly lettuce, tomatoes, vegan chipotle mayo, mashed avocado and pickled onions.
Parsnip Fries with Roasted Red Pepper Hummus
- The night before, soak the chickpeas in 2 cups of water.
- The next day, drain chickpeas and transfer to a pot that has been heated over high heat. Add baking soda and cook for 2-3 minutes stirring constantly.
- Add 3 cups of water and bring to a boil. Lower the heat and simmer for 20-30 minutes or until the chickpeas become soft, but not mushy.
- Drain the water and transfer the cooked chickpeas to a food processor. Add the rest of the ingredients and blend until smooth. Chill while you prepare the parsnip fries.
- Preheat the oven to 180C/350F and line a baking tray with parchment paper.
- Peel the parsnips and cut into strings.
- Combine with grapeseed oil, salt and pepper in a large bowl.
- Spread onto the baking sheet and bake for 30-35 minutes until the fries are golden brown.
- Enjoy by itself or dipped into the roasted red peeper hummus.
Spaghetti Squash with Kale Pesto
- Preheat oven to 205C/400F and line a baking tray with parchment paper.
- Wash and dry the spaghetti squash. Cut in half lengthwise.
- Remove the seeds. Rub the cut side with grapeseed oil and season with salt and paper.
- Place cut side down on the baking tray and bake for 40 minutes. Meanwhile prepare the kale pesto.
- Combine all ingredients in a food processor and blend until smooth.
- When the spaghetti squash is ready, remove from the oven and let cool for a few minutes.
- Using a fork separate the strands to create squash spaghetti. Combine with kale pesto and serve.
