If you are a recent addition to the vegan world, you might have found the vegan lifestyle and food habits easy during the summer months with fresh salads and pasta dishes, but when the weather turns and we face colder nights you may miss an easy crockpot roast or warming stew. The good thing is that you can still enjoy vegan and healthy comfort foods!
Vegan Curry
For something warming that hits the spot, nothing can be better in fall than a good old curry. Now that ‘going vegan’ is becoming popular in the world there are loads of curry recipes which are vegan by nature and this makes it much easier for you to find a great spicy dish to enjoy. In previous posts, I shared a Creamy Curried Broccoli and Cauliflower Soup and Hearty Vegetable Lentil Stew with Goda Masala, but here is an additional yummy vegan curry recipe.
Ingredients:
- 1 can chickpeas (15.5 oz)
- ½ cup red lentils
- 1 onion
- 1 green chili
- 1.8 oz (50g) chopped ginger
- 2 garlic cloves
- 1 tbsp Garam masala
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp chili powder
- 13.5 oz (400 ml) passata
- 3.38 oz (100ml) coconut milk
- Rice to serve
Start off by pulsing the onion, garlic, ginger and chili in a food processor. Place into a pan and fry for 10 minutes until fragrant. Add all other ingredients and simmer for 40 minutes. Serve with rice!
Tomato Soup
Tomato soup is a classic comfort food and it’s one which absolutely anyone can enjoy. The fresh, warming flavor is perfect after a cold day and this recipe is simple and delicious. I prefer mine served with a vegan grilled ‘cheese’ gluten-free sandwich.
Ingredients:
- 5 medium (500g large) tomatoes
- 2 tbsp tomato purée
- 1 onion
- 1 clove garlic
- 1 handful basil
- 16.5 oz (500ml) vegetable stock.
To start off, score a cross into the top of each tomato and boil them for a few minutes in a pan. Place directly until a bowl of ice cold water and allow the skin to peel off. Sauté onions and garlic until translucent, add all other ingredients and simmer for 1 hour. Blend until smooth.
Butternut Squash Risotto
For a fall time classic which makes the most of the squashes we have available this season, a comforting bowl of risotto cannot go wrong.
Ingredients:
- 1 cup (200g) butternut squash, diced and boiled
- 1 cup (200g) arborio rice
- 2 cloves garlic, minced
- 1 tbsp tomato purée
- 1 tsp cumin
- 1 glass white wine
- 25.36 oz (750ml) vegetable stock
Place some oil in a pan and add the garlic. Cook for 2-3 minutes. Add in rice and coat with the oil. Pour in the wine and stir until absorbed. Add the tomato purée and a ladle of stock. Stir until combined. Add cumin and some more stock. Repeat adding stock until all has been absorbed. Add in the butternut squash and cook for 10 minutes before serving with a crisp salad.
There are loads of tasty plant-based meals to enjoy as the weather cools so have fun with a few different recipes and you could end up with some new family favorites! What are your favorite fall favorite comfort foods?
