Ideas for creating comfort autumn vegetarian dishes

Reuniting with autumn vegetables and fruits is always good news. They can be prepared in many ways, all delicious and healthy.

When the days get darker and colder, vegetarian recipes for warming and nourishing are very comforting. Autumn offers a variety of seasonal vegetables such as pumpkin, various types of cabbages, potatoes, sweet potatoes … You can also enjoy autumn fruits, for example, pears, apples, grapes, pomegranates and quinces.

Fruits and vegetables provide you with large amounts of vitamin C and antioxidant compounds that help resist respiratory infections and other common mild conditions.

VEGAN BREAKFASTS FOR AUTUMN

A hot breakfast guarantees a good start into the day. Boiled cereal porridge such as porridge or grits not only comfort on a dark autumn morning, but also ensure long-lasting energy and satiety.

• Vegan porridge. Vegan porridge is prepared quickly and nutritious. Oat flakes provide numerous valuable vitamins and minerals such as B vitamins, zinc, iron and magnesium.
  Related article: Three surprising porridge recipes (including a savory one!)
• Toppings for porridge. In autumn, for example, toasted pears and hazelnuts or homemade rose hip or sea buckthorn jams taste good.
• Millet porridge brings variety to the table. Millet has a complete nutritional profile where iron stands out. It provides phytochemicals and fiber, and is also a good source of essential amino acids and antioxidants.
• Cinnamon and ginger are hot spices that you can use to refine your porridge or porridge. When buying spices, make sure they come from organic farming, because conventionally grown spices are often contaminated with synthetic chemical pesticides.
• Pumpkin pancakes are something special for rainy autumn weekends. You do not need egg and you can change the butter of the traditional recipe for a vegan alternative such as organic margarine without hydrogenated fats.

VEGAN FALL RECIPE FOR MAIN COURSE

VEGAN CAULIFLOWER CURRY, A QUICK RECIPE

You can prepare a delicious cauliflower curry in a short time that will warm you up during the cold months. Find out how to prepare a vegan version.

Ingredients (for 4 people):

• 1 cauliflower
• 1 onion
• 2 garlic cloves
• 4 tablespoons olive oil
• 400 ml vegetable broth
• 400 ml coconut milk (canned)
• 4 teaspoons sweet paprika
• 2 tablespoons curry powder
• 200 g frozen peas
• Salt and pepper

Elaboration:

1. Wash the cauliflower and divide it into small florets.
2. Peel and finely chop the onion and garlic cloves. Heat some oil in a large skillet and lightly fry them.
3. Add the cauliflower to the pan and cook for a few minutes.
4. Deglaze the vegetables with the broth and coconut milk.
5. Let the curry simmer for about 20 minutes.
6. Season with paprika and curry powder, plus salt and pepper.
7. Add the peas to the curry and let them simmer for another ten minutes. When the curry sauce becomes thicker and creamier, it will be ready.

VEGAN AUTUMN DESSERT RECIPE

Popular autumn vegetables, such as pumpkin, can be used to prepare hearty dishes, as well as delicious pumpkin muffins.

PUMPKIN MUFFINS

INGREDIENTS (FOR 6-8 MUFFINS):

• 250 g pumpkin pulp
• 120 g margarine
• 100 g whole cane sugar
• 2 tablespoons crushed flaxseeds (mix with about six tablespoons of water and let stand for 10-20 minutes)
• 130 g flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Elaboration:

To get a smooth pumpkin puree, you can boil the pumpkin or bake it in the oven.

For the first variant:

1. Remove the heart of the pumpkin and, depending on the variety, remove the peel.
2. Cut the pumpkin into small pieces and put 250 g of pumpkin in a saucepan with a little water. Bring the water to a boil and let the pumpkin pieces cook in it for about ten minutes.

For the second variant:

1. Cut the pumpkin in half and remove the seeds.
2. Place the pumpkin halves with the cut side down on a baking sheet and leave them in the oven for about 30 to 40 minutes at about 180 ºC until well cooked and soft.
3. When cold, scrape the pulp with a tablespoon and weigh the right amount.

Elaboration:

1. Melt the margarine in a saucepan over low heat.
2. Put the melted margarine and sugar in a large bowl and stir vigorously with a whisk.
3. Add the flaxseed and mix everything until you get a slightly foamy and light dough.
4. Add the pumpkin puree to the dough and mix well.
5. In a separate bowl, mix the flour with the yeast, salt, cinnamon and nutmeg.
6. Now slowly add the dry ingredients to the remaining ingredients and mix them well.
7. If you have a muffin tray, grease the molds with a little margarine.
8. Fill the molds with the dough. Be sure to fill only about two-thirds of its capacity, as the muffins will grow a bit in the oven.
9. Place them in the oven at 175 °C for about 20-25 minutes