Chilly evenings, seasonal produce, warm spices, and Thanksgiving treats sum up the elements of autumn. Autumn recipes are all about indulgence as the holidays frequently come to mind. But if you are vegan or simply want more nutritious options, these plant-based autumn recipes are hearty and delicious enough to convert even the most skeptical of people.
Who says that hearty dishes can’t be healthy too?
Roasted Parsnip Soup
Having a piping hot soup to kick off a meal feels like a warm hug. Autumn soups should be rich in both flavor and hue. When you have a sturdy blender or food processor, such as those listed on Business Insider, you may feel more confident knowing you’ll always have a thick and silky soup base. You might even feel ready to experiment with other veggies. This recipe adapted from BBC Good Food uses parsnips – but should work wonderfully with squash or pumpkin as well.
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
2 tablespoons olive oil
2 cloves garlic
675 grams parsnips – diced
1 large onion – sliced into chunks
2 plum tomatoes – quartered
1 tablespoon lemon juice
1.2 liters vegetable stock
Mix the spices and seeds with the olive oil. Spread the vegetables evenly on a baking sheet. Roast until tender for around thirty minutes. Place these into your food processor, together with half of the vegetable stock. Once it is smooth, pour it into a pot with the remaining stock, season with your spice and seed mixture and heat on a low simmer. Serve with a squeeze of lemon juice and sprinkled cumin seeds.