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.

Spicy Pumpkin Jalapeño Soup

Creamy pumpkin soup is spiced up with jalapeño and a refreshing dollop of chipotle sour cream.

Ingredients

Soup

• 2 tablespoons vegetable oil
• 1 1/2 cups diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 1/2 tablespoons minced jalapeño, seeds removed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 3 cups pumpkin purée (canned or fresh cooked)
• 2 cups vegetable broth
• 1 1/2 cups milk (or vegan substitute such as coconut milk)
• Salt and pepper to taste

Chipotle Sour Cream

• 8 tablespoons sour cream or vegan substitute 
• 1 teaspoon finely minced chipotle pepper in adobo sauce (see note)
• 1 tablespoon minced cilantro

Preparation

1. Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Sauté the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
2. While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.

Serving Suggestion

Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.

Tips & Notes

Chipotle peppers in adobo sauce are smoked jalapeño in a tangy, slightly sweet sauce. Look for them in a small can with other Mexican condiments. They can be refrigerated for up to 2 weeks or frozen for up to 6 months.

Reprinted with permission by strongertogether.coop

Springtime Spring Rolls

Spring rolls are a fun and delicious way to enjoy a wide variety of fresh produce and leftovers you have on hand.

Via Creative Commons

Ingredients

• 1 package spring roll wrappers (see Tip)
• 1 pound tofu or leftover cooked meat
• 2 cups cooked rice or wild rice
• 3 cups assorted veggies, such as:
• kale, shredded cooked or raw
• spinach, cooked or raw
• carrots, shredded or thinly sliced
• cucumbers, seeded and thinly sliced
• kohlrabi, peeled and thinly sliced or shredded
• cabbage, shredded cooked or raw
• green onions, thinly sliced
• red peppers, thinly sliced
• cilantro, chopped
• Sesame Orange Sauce or Maple Dijon Sauce

Preparation

1. Place all filling ingredients in separate bowls or on large baking sheet
2. Fill a separate baking sheet or large pie pan with 1/2-1” of warm water, and place 2 damp kitchen towels unfolded on either side of baking sheet. One at a time, place dried spring roll wrappers in the water for about 30 seconds (you can move it around or just let it sit). Remove the spring roll wrapper and place it on one of the towels (which will soak up some of the extra water).
3. Place your desired fillings (about 2 tablespoons rice, handful of veggies and 1/4 cup protein) on bottom third of wrapper closest to you. Roll the bottom of wrapper over the fillings (away from you) and pull the roll back towards you to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap away from you—just like a burrito—to complete. Repeat with the remaining wrappers.
4. Serve with Sesame Orange Sauce or Maple Dijon Sauce for dipping.

Authored by Molly Herrman. 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

11 veggie noodles we’re drooling over

Get more veggies in your life! Veggie noodles are often gluten-free and low carb.  

Rainbow Pad Thai

Eat the rainbow.

Oh She Glows

Carrot pasta with a creamy zesty garlic sauce

Carrot noodles will make any dish instagram-able

Tales of a Kitchen

EASY SESAME CUCUMBER NOODLES

A take on cucumber salad.

Inspiralized

“RAMEN” BURGERS WITH PARSNIP NOODLE BUNS

Parsnips cannot be ignored when it comes to veggie noodles.

Feed Me Phoebe

ZUCCHINI NOODLES WITH CREAMY AVOCADO PESTO

Blend avocado for a creamy texture and healthy fats.

Eat Yourself Skinny

Coconut Curry With Sweet Potato Noodles

Sweet potatoes boost flavor and add extra vitamins.

One Green Planet

FRENCH ONION ZOODLE BAKE

Bake noodles and cover with cheese for a winter time treat. 

Climbing Grier Mountain

Sweet Potato Noodles with Chorizo, Roasted Red Pepper, and Spinach

Get Inspired Every Day

LEMON GARLIC ZUCCHINI NOODLES

A dish that can be ready to eat in 20 minutes. 

Kirbie Cravings

GARLICKY BUTTERNUT SQUASH NOODLES WITH SPINACH AND RICOTTA

Running to the Kitchen

CRISPY BAKED CURLY FRIES

Classic.

The Healthy Maven

Sweet & Sour Vegetarian Meatballs

Via Stronger Together

These tasty vegetarian meatballs make a delicious appetizer or accompaniment to fettuccine Alfredo or mushroom risotto.

Ingredients

• 2 large eggs
• Oil to grease pan
• 1/2 cup shredded Colby cheese
• 2 tablespoons minced yellow onion
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried sage
• 1/4 teaspoon salt
• 1 cup crushed herbed stuffing mix
• 1/4 cup cottage cheese
• 6 tablespoons pecan meal (grind about 1/2 cup pecan halves)

Sauce

• 2 tablespoons canola or vegetable oil
• 3 tablespoons apple cider vinegar
• 10 tablespoons apricot jam
• 6 tablespoons ketchup
• 1 tablespoons minced yellow onion
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried oregano
• 1/4 teaspoon hot sauce

Preparation

1. Preheat oven to 350°F.
2. Oil a sheet pan with sides or an oven-safe casserole dish.
3. In a large mixing bowl, mix together all vegetarian meatball ingredients. Once thoroughly combined, roll into 1- to 2-inch balls. The mixture should yield approximately 16-18 vegetarian meatballs. Place them in the oiled pan and bake for 15 minutes. Turn them and bake another 15 minutes.
4. While the vegetarian meatballs are baking, mix together all sauce ingredients in a separate bowl.
5. After the vegetarian meatballs have baked for 30 minutes, coat them with the sauce and bake another 10-15 minutes. Serve warm.

Serving Suggestion

Goes great with fettuccine Alfredo or mushroom risotto.

Authored by Open Harvest Co-op Grocery. 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

Cauliflower Rice with Spicy Broccoli

Photo credit: Taste Spotting

Cauliflower "couscous" is accented with broccoli, zesty curry powder and sweet raisins in this delightful salad.

Ingredients

• 1 pound cauliflower florets
• 2 tablespoons olive oil or butter
• 1/2 yellow onion, thinly sliced
• 2 cloves garlic, peeled and minced
• 2 cups broccoli florets
• 1⁄3 cup raisins
• 1 15-ounce can chickpeas, drained and rinsed
• 1 tablespoon curry powder
• 1⁄3 cup water
• Juice of 1 lemon
• Salt and black pepper to taste

Preparation

1. In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Don't over mix! Set aside.
2. Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more.
3. Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.

Serving Suggestion

The cauliflower “couscous” is a great way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Add cubed marinated and baked tofu to any leftovers. Use purple or golden cauliflower for extra color. 

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

Hoisin Roasted Cauliflower

Photo credit: Our Four Forks

This side couldn't be easier to prepare and it's a great dish to get kids and adults to love their cauliflower. Perfect as a side dish to any meat or over wild rice as a vegetarian entrée.

Ingredients

• 1 head fresh cauliflower, washed; florets separated into small pieces
• 3 tablespoons Hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil

Preparation

1. Preheat oven to 400˚F.
2. Mix hoisin, vinegar and sesame oil in a small bowl and pour over cauliflower and toss to coat.
3. Spread cauliflower into a single layer on the baking sheet and roast in the oven for 35-40 minutes or until just tender, turning the cauliflower after 20 minutes.

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