9 Vegan & Vegetarian Fall Dishes That Aren’t Salad

Vegans and vegetarians rejoice. We've compiled a list of some of our favorite vegan and vegetarian dishes to serve during the holidays. 

Cranberry Pecan Skillet Stuffing

This delightful stuffing is delicious for any Thanksgiving meal. Serve it with tofu steak and mushroom gravy for vegans. Add a pan-fried tofu steak and mushroom gravy to this vegan stuffing for your favorite vegetarian Thanksgiving guest.

Mashed Sweet Potatoes

These easy sweet potatoes are sure to bring compliments as a holiday side dish. The coconut milk makes them extra flavorful – and dairy-free.

Savory Stuffed Pumpkin

Celebrate fall with a savory mix of sautéed apples, garlic and sausage stuffed in pie pumpkin.

Sweet Potato and Parsnip Latkes

This tasty latke variation can be enjoyed with applesauce, chipotle sour cream, and horseradish sauce.

Parsnip Apple Soup

The tangy and sweet qualities of both parsnips and apples combine in this delicious and hearty fall soup.

Acorn Squash Stuffed with Chard & White Beans

Acorn squash is perfect for stuffing. This filling has Mediterranean flair: olives, white beans and Parmesan cheese.

Mushroom & Wild Rice Frittata

Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this frittata is great any time of day.

Sweet Potato and Greens Gratin

This savory, vitamin-rich casserole makes a hearty accompaniment to roasted poultry or ham, or atop baked polenta.

Sweet Potato, Red Onion & Fontina Tart

Try this roasted-vegetable free-form tart as an appetizer or side for a special dinner or as a vegetarian main dish.

Chicken Tortilla Soup

Photo Credit: Minimalist Baker

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic
• 1 pinch ground cloves
• 1 teaspoon ground cumin
• 8 ounces chicken breast, chopped
• 1 small red bell pepper, chopped
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 4 cups chicken stock
• 3/4 teaspoon salt, divided
• 6 6-inch corn tortilla
• 1 tablespoon canola oil
• 1/2 cup cilantro, stems removed
• 1 large lime, cut in wedges

Preparation

1. In a large pot, heat the olive oil over high heat and add the onion, garlic, clove, cumin and chopped chicken. Stir for five minutes or so, lowering the heat to medium, until the onions are soft and the chicken is golden but not fully cooked. Add the red bell pepper, chili powder, oregano and stock and bring to a boil. Lower heat to medium-low and simmer just until the chicken is cooked and the pepper is soft.
2. Preheat the oven to 375°F. Stack the corn tortillas and slice in 1/4-inch strips. Place them on a baking sheet and drizzle with the canola oil, chili powder and remaining salt. Bake, stirring every five minutes, for about 20-25 minutes, until the strips are crisp.
3. Serve the soup topped with cilantro and corn strips, with lime wedges for squeezing over the soup.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Turkey and Sweet Potato Chili

Sweet, hearty and delicious, this chili is sure to please the entire family.  

Ingredients

• 2 tablespoons canola oil
• 1/2 pound turkey sausage, casings removed
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 3 sweet potatoes, chopped into small pieces
• 2 cloves garlic, minced
• 1 14.5-ounce can diced fire-roasted tomatoes, undrained
• 2 cups chicken broth
• 1 cup water
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 15-ounce can cannellini beans, drained and rinsed
• Additional salt and pepper to taste

Preparation

1. Warm oil in a large pot over medium-high heat. Add sausage; break up any large chunks and sauté until no pink remains. Using a slotted spoon, transfer meat to a bowl; cover. Add onion, bell pepper and sweet potato to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and sauté for 1 minute. Return meat to pot.
2. Stir in tomatoes, beans, broth, water, spices and salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with additional salt and pepper to taste.

Serving Suggestion

Sweet potatoes are a tasty way to add important nutrients to your diet like Vitamin A, fiber and even protein. Substitute your favorite sausage, ground meat or meatless alternative if you prefer. Have fun topping the chili; try a spoon of plain yogurt, cilantro, diced avocado or tortilla chips—you can't go wrong!

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Stuffed Collard Greens

Total Time: 1 hour; 30 minutes active

Servings: 8 rolls

Ingredients

• 8 collard leaves, large stems removed
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 celery stalk, diced
• 1/2 red or green bell pepper, seeds removed, diced
• 2 cloves garlic, minced
• 1/2 pound ground turkey
• 1 teaspoon chili powder
• 1/2 teaspoon dried thyme
• Pinch of cayenne (optional)
• 3/4 cup chicken broth
• 1 1/2 cups cooked rice
• Pinch each of salt and black pepper
• 3/4 cup Carolina-style barbecue sauce

Preparation

1. Heat the oven to 350 degrees F. Oil or butter an 8 x 8 inch casserole dish.
2. Bring a large pot of water to a boil. Gently place the collard leaves in the water and cook for about 3 to 5 minutes until just tender. Remove the leaves, drain and cool.
3. In a large skillet, heat the olive oil over medium-high heat and sauté the onion, celery, bell pepper and garlic for 5 minutes. Add the turkey and spices and cook another few minutes until the turkey is almost cooked through. Add the broth and rice and cook another few minutes until the broth is absorbed. Season the meat with salt and pepper to taste and remove from heat.
4. Gently lay out a collard leaf on a dry cutting board, stem end facing away from you. Divide the turkey mixture into eight portions. Place one portion of turkey near the stem end of the leaf. Fold in the side edges of the leaf and roll up the collard around the filling, like a burrito. Place the collard roll in the casserole dish, seam side down. Repeat with the rest of the collards and filling. Drizzle barbecue sauce over the top of the rolls, cover with aluminum foil and place in the oven. Bake for about 30 to 40 minutes until the collard rolls are tender. Serve warm.

Serving Suggestion

Serve with Louisiana-style dirty rice, topped with a dollop of sour cream or Greek yogurt and additional hot sauce on the side. Use turkey sausage if you prefer a spicier dish.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Maple and Dried Fruit Stuffed Baked Apples

Baked apples are one of those old-fashioned desserts that should not be forgotten. Simply core whole apples and fill the cavities with crunchy nuts and chewy fruit, then baste them with cider and maple syrup for a timeless delicious treat.

Ingredients

• 1/4 cup light brown sugar, packed
• 1/4 cup dried cherries, chopped
• 4 medium dried figs, chopped
• 2 tablespoons sliced, almonds
• 2 tablespoons pecan pieces, chopped
• 6 large apples
• 3 tablespoons unsalted butter, cut into 6 equal pieces
• 1/2 cup apple cider
• 2 tablespoons maple syrup

Preparation

1. Preheat the oven to 400 degrees F. Place the sliced almonds in a small sauté pan over medium heat and toss, moving constantly over the heat until lightly toasted, about 5 minutes, cool and chop. In a small bowl, mix together the brown sugar, dried fruit and nuts. Cut off the tops of the apples with a paring knife, to make a little lid like on a Jack-O-Lantern. Set the apple tops aside. Remove the cores of the apples without cutting through the bottom using a small melon baller or paring knife. If using a paring knife, cut a circle straight down. Use the tip of the knife to cut the core into pieces, angling across the cylinder to disconnect the pieces from the bottom and pull them out.
2. Place the apples in a baking pan or casserole dish and stuff the cavities with the fruit and nut mixture. Place a piece of butter on top of the mixture.
3. Mix the apple cider and maple syrup together, pour into the bottom of the baking pan and bake the apples, uncovered, basting every 10 minutes, until they are tender when pierced with a paring knife, 30 to 40 minutes. Carefully place the reserved apple tops on the apples at 20 minutes.
4. When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Eggnog Spiced Sugar Cookies

Total Time: 15 to 25 minutes

Servings: Approximately 2 dozen cookies

If you love eggnog (and even if you don't), the delightful aroma and flavor of cinnamon and nutmeg make these perfect holiday treats.

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup salted butter, softened
• 1 cup sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 1/4 cup eggnog

Preparation

1. Preheat oven to 350 degrees.
2. In a small mixing bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside. In a large mixing bowl, mix butter and sugar until creamy, then add egg, vanilla and eggnog; mix well. When liquid mixture is combined, add the flour mixture and stir until well blended.
3. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with cookie cutter. Place 2 inches apart on ungreased cookie sheet. Or roll dough into balls and slightly press on to an ungreased cookie sheet. Bake approximately 8-12minutes (depending on thickness) or until golden brown on the edges.

Authored by Organic Valley and Simply Organic. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Kabocha Squash Soup

Total Time: 45 minutes. Servings: 4-6

Earthy, Indian spices add delicious warmth and depth to this rich squash soup.

Ingredients

• 1 medium kabocha squash
• 2 tablespoons olive oil
• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 jalapeno, seeded and minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 3 cups vegetable broth
• 1 cup unsweetened coconut milk
• Salt and black pepper to taste
• 1 lime, cut into wedges

Preparation

1. Heat oven to 375°F. Carefully cut squash into halves or quarters; remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender. Scrape the flesh into a bowl and discard the skin. Roughly chop the squash.
2. In a large soup pot, heat the coconut oil over medium-high heat. Sauté the onion for 6 to 8 minutes until soft. Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently. Add the spices and stir for one minute. Add broth, coconut milk and squash and bring the soup just to a boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Serve with lime wedges.

Serving Suggestion

This winter soup warms you up with its subtle Indian-influenced flavors. You can use any dense, slightly sweet winter squash, like butternut or Hubbard, if kabocha is not available. Serve over brown rice for a heartier dish.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Classic Pumpkin Pie

Total Time: 1 hour; 15 minutes active. Servings: 8

This classic, easy pumpkin pie is one you'll want to make over and over again.

Ingredients

• 1 3/4 cups (or 1 15-oz can) pumpkin puree
• 3 eggs, beaten
• 1 cup half and half
• 1/3 cup milk
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 9-inch homemade pie crust or prepared pie crust
• Whipped cream (optional)

Preparation

1. Preheat oven to 400⁰F.
2. In a large bowl, combine all the ingredients except pie crust and optional whipped cream and beat until smooth.
3. Pour into pie shell and bake at 400⁰F for 15 minutes, then reduce the heat to 350⁰F and bake for 40-50 minutes or until a knife inserted in the center comes out clean.
4. Cool on a wire rack for 2-3 hours before slicing. Serve with a dollop of whipped cream, if using.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop