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Cozy Vegan Fall Recipes

A close-up of a bowl filled with roasted Brussels sprouts, carrots, and squash, a perfect plant based fall recipe.
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Discover simple and delicious plant-based recipes perfect for autumn. This collection features comforting dinners, hearty soups, and roasted vegetables, ideal for weeknight meals and healthy fall meal prep.

Ingredients

Scale
  • 1 butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 red onion, cut into wedges
  • 1 cup vegetable broth
  • 1/4 cup chopped fresh sage

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
  3. Spread the squash in a single layer on a baking sheet. Roast for 20 minutes.
  4. While the squash roasts, toss the Brussels sprouts and red onion with the remaining 1 tablespoon of olive oil, salt, and pepper.
  5. Add the Brussels sprouts and red onion to the baking sheet with the squash.
  6. Continue roasting for another 20-25 minutes, or until vegetables are tender and slightly caramelized.
  7. In a small saucepan, warm the vegetable broth. Stir in the chopped sage.
  8. Pour the sage-infused broth over the roasted vegetables just before serving.

Notes

  • For a spicier dish, add a pinch of red pepper flakes to the vegetables before roasting.
  • This dish pairs well with quinoa or a side of vegan sausage.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://devourdish.com/plant-based-fall-recipes/