Plant-based eating tips & recipes

3 Delicious Meatless Fall Recipes

Eating plant-based is not only salads and smoothies…the possibilities are literally endless! You have no idea how many times I hear “I don’t see how you get full eating only vegetables” or “vegan/ vegetarian food is boring or nasty” along with one million other uneducated closed-minded comments. When I first started eating plant-based it was actually much easier than I expected! I simply recreated my favorite meals by including more fresh ingredients and excluding the processed ingredients such as dairy products, canned foods, and etc. So not only is the food I cook and consume comforting and fulfilling but it’s also fresh and if I say so myself delightful.

I’ve put together 3 fulfilling meal yet simple recipes guaranteed to make your tastebuds smile this Fall season…thank me later 😉

  1. Mexican Inspired 3-Bean Chili

Ingredients: 1/2 cup of Kidney beans, 1/2 cup black beans, 1/2 cup of pinto beans (soak beans overnight before, it’s ok to soak them all together), 1 tbsp of soy sauce, 1 tbsp of tomato puree, 1 tbsp of olive oil 1 packet of chili powder, paprika, cayenne , salt, pepper, 2-3 medium tomatoes diced, 1 finely chopped clove fresh garlic, 1 finely chopped small onion, 1 cup of corn (frozen or freshly cut from cob), jalapeños (optional), 1/3-1/2 cup of fresh bell peppers (red, orange, yellow or green any will do)

Instructions: Serves 3-4

  1. After boiling beans, drain excess water and pour into a bowl for later.
  2. Heat a large wide pan on medium heat, add olive oil, onion, garlic and peppers to oil and sauté for about 10 mins.
  3. Add tomato puree and stir for 30-60 seconds, then add cayenne, paprika, salt, pepper to taste and stir fry for about one minute.
  4. Add chopped tomatoes, corn and soy sauce, bring to a simmer, cover and leave on low heat for 10-20mins, stirring occasionally.
  5. Add 2 1/2 cups of water, beans, packet of chili powder, corn, and jalapeños then stir and bring to a simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on the chili and add a couple of tbsp of water if it starts to become dry.

Add toppings if desired and enjoy!

2. Veggie Shepherd’s Pie (Pot Pie)

Ingredients:  Store bought or home made biscuits or pie crust, 1/2 of cup of unsweetened almond or soy milk, 1 cup of chopped mushrooms, 1 small onion chopped, 1 clove of garlic chopped, 1 cup of fresh or frozen corn, 2 small potatoes peeled and diced, 1 cup of chopped carrots, 1 cup of fresh or frozen peas, 1 chopped celery stalk, 4 cups of vegetable broth (store bought stock or boil 4 cups of water with a few bullion cubes), 1 bay leaf, 2 tbsp of margarine, 3 tbsp of coconut oil, 1/4 cup of unbleached flour, seasoned salt to taste.

Instructions: Serves 4

  1. Preheat oven to 375F.
  2. Heat coconut oil in a large saucepan over medium heat then add garlic, onion, mushrooms, a pinch of salt of pepper and then stir for about 3 mins.
  3. After stirring add carrots, celery, and potato and saute’ them until tender,  so about 5-8 mins then add flour.
  4. Slowly mix in the broth, then add almond milk and bay leaf and stir well.
  5. Bring the stew to a simmer and cook until it thickens, about 5-7 mins.
  6. After mixture starts to thicken add peas and corn, seasoned salt to taste, and cook for an additional 5 mins then take from heat and let settle.
  7. Roll out the dough or biscuit and cut into 4 equal pieces. Place the dough flatly on base of mini pan, or if using a cup or bowl to make individuals cover inside with dough (if there is excess trim off and use for the top covering)
  8. Once pan(s) are lined with dough add filling to each and add more dough on top.
  9. Press the edges slightly and brush the tops of the dough with melted margarine and cut 1-3 slits in the top for venting.
  10. Place the pan in oven and bake until the dough is a flaky golden brown for about 45-40 mins.

Allow pie(s) to cool for about 5 minutes and enjoy! ( If there is left over filling it may be frozen)

3. Creamy rosemary tomato soup 

Ingredients: 12 small tomatoes (not cherry tomatoes), 3 gloves of peeled garlic, 2 sprigs of rosemary, 2 tbsp of olive oil, 1/3 of hot water, 1/3 cup of almond, coconut or soy milk, 3 tbsp of margarine, salt, pepper, and onion powder to taste.

Instructions: Serves 2-3

  1. Preheat oven to 400 degree
  2. Cut tomatoes in half, remove any hard sections and place on baking sheet evenly spread out
  3. Add rosemary and garlic cloves, then sprinkle salt, pepper, and onion powder on the pan and drizzle with olive oil all over.
  4. Roast the tomatoes, rosemary and garlic for 35-40 mins (the tomatoes should look very soft and should be starting to turn brown)
  5. Add tomatoes, garlic, juices from pan, hot water, almond milk, and margarine to a blender and blend until it is completely pureed.
  6. Boil 1/3 -1/2 cup of water or milk depending on the flavor and thickness you’re going for and add mixture from blender to the boiling water/milk along with more pepper, salt, and onion powder if desired.

Allow soup to cool and enjoy with toast or crackers on the side.

If you decide to try a recipe make sure you comment and let me know how if turned out for you!

2 thoughts on “3 Delicious Meatless Fall Recipes”

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