A Few Autumn Vegan Recipes

In light of the Autumn festivities, life for some actually requires eating. Me, I’m not too keen on food except to taste test a few things or when I have a special visitor where we are snacking together. Gluten and sugar free as can be, I always say. But slipping some sweet substance in there isn’t always the worst thing in the world. I have to cook for the rest of my family and friends. My friend Savannah just moved down the street, which is nice since I now have a friend to do things with besides my daughter Amber who is my best friend in the world too. Anyhow, we tried some of my Fall dishes recently and they were awesome! I love cooking for loved ones. If you are saving dinner for the October festivities, or come across a post where the activity is to cook something, please feel free to try any number of these. I only post a few for now though.

Alex’s Squash Surprize

Serving (4)

Two acorn squash

Split both acorn squash in half.

1 cup butter substitute melted. (I Can’t believe it’s not butter, now has a vegan spread).

1 cup brown sugar

2 cups walnuts

Directions: glad that you acorn squash in half. Smother each half in the melted butter substitute. Take a nice handful of brown sugar and rub it onto each half of the acorn squash. Fill the middle of your acorn squash with walnuts and brown sugar. Bake in the oven on slow cook at 300°, for an hour and a half. Serve with any meat substitute or if you’re not a vegetarian, this would go best with poultry or fish.

Recipe is very good and kicks your taste buds up a notch. It’s very sweet but kind of reminds me of a sweet potato pie. The squash is very good for you with it’s tons of vitamins and minerals. The sugar on the other hand may not be, but it is autumn LOL

Adree’s Breakfast Muffins or Bread

You will need one package of fresh blueberries, cranberries, or chocolate chips. I prefer blueberries or cranberries.

You will also need:

3 cups of flour,

1 teaspoon of baking soda,

1/2 a cup of sugar substitute,

1 cup of water,

1/3 cup of oil

2 tablespoons of Egg substitute

Directions: where are all of the contents above, into a mixing bowl. Blend evenly. Add blueberries, cranberries or chocolate chips, and then stir some more. Fill your bread or cupcake pan. Cook at 350° for 20 minutes or until the middle is solid. Allow to cool for one hour.

Ally’s Butternut Squash Soup

2 butternut squash

1 quart of Almond, Rice, Soy or Oat milk. (I liked the almond).

1 large can vegetable broth

1/2 sweet onion

Chopped carrots, fresh corn, chopped potatoes, and chopped zucchini.

Directions: skin your squash and then chop it so that it will fit into a blender. Add enough water, to give it a smoothie type consistency. Put it into a large cooking pot. Chop up your vegetables and throw them in there. Add one can of vegetable broth. Stir. Add 2 cups of almond milk. Stir. Let simmer on low for 30 minutes.

Vegan Stuffed Peppers

1 pepper per guest (I served 6)

Yellow Spanish Rice

2 bags of Gardein Beefless Crumbles

4 tablespoons of egg substitute

2 cups of breadcrumbs

3 tablespoons of Adobo

1 bag of GoVeggie Shredded Mexican style cheese.

Directions: Cut your peppers where the top is just sliced off like a little lid. Pull out the middle of the pepper and don’t don’t worry if there are a few pepper seeds left as it adds flavor.

In a separate bowl, mix together your beef list crumbles, adobo, egg substitute, breadcrumbs and anything else you think is creative or tasty. I also added the in shredded cheese. Blend it all together and start stuffing your peppers.

Make your Spanish rice as a side dish. Cook the peppers for 1 hour at 375°.

I even made the cornbread myself!

Amber’s Vegan Swedish Meatballs

Vegan Beefless Crumbles

Egg noodles (wide)

Vegetable broth 1 cup

4 teaspoons flour


1 tablespoon Black pepper

1 tablespoon Salt

1 teaspoon garlic powder

1 teaspoon ground cayenne pepper

1 teaspoon paprika

1 tablespoon of thyme

Silk Dairy free Heavy Whipping Cream

Directions: Boil your egg noodles until soft. To make sauce, mix 1 cup vegetable broth with 1 cup dairy free whipping cream, 4 teaspoons of flour, salt, and pepper together. For meatballs, mix the Beefless Crumbles with the salt, garlic powder, cayenne pepper, paprika, enzyme and then mold into your ball shape.

After everything is done being mixed together in their appropriate components, now you can fix your meal. Add your meatballs on top of your noodles and then drench with the sauce according to your preference.

That’s all for now folks. Just a few vegan dish ideas for you, your family or guests. If you try any of these, please be sure to let me know!


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