6 Quick And Easy Vegan Fall Recipes For Your Kids

6 Quick And Easy Vegan Fall Recipes For Your Kids

6 Quick And Easy Vegan Fall Recipes For Your Kids

On a chilly October evening, you'll have everything you need with one of these nutritious vegan fall recipes for dinner. Cozy, soothing, but nourishing. Fresh seasonal produce like pumpkin, butternut squash, broccoli, Brussels sprouts, cauliflower, mushrooms, and sweet potatoes are all present.

Vegan Spicy Cauliflower Bites

1. Vegan Spicy Cauliflower Bites

Sweet and spicy, gluten-free, and perfectly crispy cauliflower nibbles! The ideal healthy substitute for conventional takeout!

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 8

Ingredients For The Crispy Cauliflower

  • Cauliflower: 1, cut into florets
  • Garbanzo bean flour: 1 cup
  • Tapioca flour: ½ cup
  • Garlic powder: ½ teaspoon
  • Paprika: ½ teaspoon
  • Sea salt: ¼ teaspoon
  • Black pepper
  • Room temp water: 1 cup

Ingredients For The Sweet And Spicy Sauce

  • Coconut aminos: ½ cup
  • Scant sriracha: ¼ cup
  • Maple syrup: 2 tablespoons
  • Sesame oil: 2 tablespoons
  • Rice vinegar: 2 tablespoons
  • Sesame seeds: 2 tablespoons
  • Sea salt: ¼ teaspoon
  • Few cracks of black pepper

Method

  1. Put parchment paper on a sizable baking sheet and preheat the oven to 450°F.
  2. Stir together the dry ingredients for the crispy cauliflower in a large basin (garbanzo bean flour, tapioca flour, and spices). The water is then added, and the mixture is smoothed out.
  3. Add up to ¼ cup of water if the batter is not combining well. Cauliflower florets should be added to the batter and coated after letting the batter settle for a minute or two to thicken slightly.
  4. The florets should be extracted from the batter with a fork and placed on the parchment paper. On some pieces that appear to need more batter, drizzle more batter over them.
  5. Bake the battered cauliflower for 20 minutes after the oven has been preheated. You'll begin preparing the sauce while baking.
  6. Clean the bowl the batter was prepared in, add all the ingredients for the sweet and spicy sauce and stir to blend. The sauce should be added to a hot pan over medium heat. Stirring occasionally; let the sauce cook for 5-7 minutes or until it thickens. 3–4 tablespoons of the sauce should be set aside after removing it from the heat.
  7. After the cauliflower has finished baking, transfer it back to the large bowl and cover it with the remaining sauce (save for the 3–4 tablespoons put aside). Use a spatula to ensure you obtain every last bit of the sauce. Return to the parchment paper and bake for 12 to 15 minutes after stirring to coat. Give the cauliflower at least five minutes to sit. When serving the cauliflower, sprinkle it with the excess sauce you set aside.

Cauliflower Steaks With Mushroom Gravy

2. Cauliflower Steaks With Mushroom Gravy

This filling and the umami-rich vegan main dish are made with thick slabs of roasted cauliflower covered in porcini mushroom sauce.

Prep time: 15 minutes | Cook time: 1 hour | Total time: 1¼ hour | Servings: 4

Ingredients For The Mushroom Gravy

  • Dried porcini mushrooms: 1 oz
  • Olive oil: ¼ cup
  • Small onion finely chopped: 1
  • Fresh cremini mushrooms: 8 oz
  • Garlic salt: ¾ teaspoon
  • Arrowroot starch: 4 tablespoons
  • Vegetable broth: 3 cups
  • Tamari: 1 tablespoon

Ingredients For The Cauliflower Steaks

  • Large head of cauliflower: 1
  • Dried thyme: 1 teaspoon
  • Dried oregano: 1 teaspoon
  • Salt: ½ teaspoon
  • Black pepper: ¼ teaspoon
  • High heat oil or cooking spray for misting
  • Fresh parsley for topping

Method

  1. The dried mushrooms should be combined with 2 cups of boiling water in a large measuring cup or a small bowl. Let the mixture rest for a minimum of 10 minutes after that.
  2. In a medium-sized pot over medium heat, warm the olive oil. Cook the mushrooms for 10 minutes, or until they are soft, by adding the onion, fresh mushrooms, and garlic salt.
  3. Then, after removing the dried mushrooms from the liquid and saving the liquid for another use, slice the dried mushrooms into small pieces and add them to the saucepan along with the freshly cooked mushrooms.
  4. Bring the vegetable broth to a boil after adding it. Add the arrowroot powder to the cup with the reserved liquid and stir until smooth.
  5. Pour in the broth and mushroom-filled pot. Reduce heat and simmer for five minutes, occasionally stirring, until slightly thickened. Take out of the heat, season with tamari, and let cool. Put a baking sheet in the oven and preheat it to 400 degrees. Trim the cauliflower leaves from the base and remove the stem's bottom using a large, sharp knife.
  6. Cut the cauliflower in half through the stalk in the centre. Take one of the cauliflower halves and slice it into 34 to 1-inch thick steaks, with some florets falling from the sides. The other half of the cauliflower, and repeat.
  7. Combine the thyme, oregano, salt, and pepper in a small basin. Place the cauliflower steaks spaced a few inches apart on the baking sheet. Lightly mist them with oil. After 15 minutes in the oven, sprinkle the spice over the top.
  8. Turn them over and bake for 15 minutes until crisp and golden brown. Transfer the gravy to a blender and purée it until smooth while the cauliflower bakes. Make sure to take out the larger mushroom pieces before mixing if you prefer some in your gravy.
  9. Refill the pot with the gravy. Then reheat it gently. Serve the cooked cauliflower steaks right away with warm gravy. If preferred, garnish with fresh parsley and enjoy!

Vegan Broccoli Rice Casserole

3. Vegan Broccoli Rice Casserole

This vegan dish is fit for a special dinner with broccoli and brown rice covered in a creamy, cheesy sauce and baked until golden. It is delicious, healthy, and incredibly simple to make!

Prep time: 40 minutes | Cook time: 40 minutes | Total time: 1 hour 20 minutes | Servings: 8

Ingredients For The Casserole

  • Olive oil: 1 tablespoon or 2 tablespoons of water
  • Medium onion, chopped: 1
  • Cloves garlic, minced: 2
  • Brown rice, cooked:  2 cups
  • Broccoli florets: 3 cups

Ingredients For The Sauce

  • Raw cashews: 1 cup
  • Water: 1 cup
  • Nutritional yeast flakes: ¼ cup
  • Onion, chopped: 1 tablespoon
  • Tapioca starch: 1 tablespoon
  • Clove garlic, minced: 1
  • Salt: 1½ teaspoons

Method

  1. Set the oven to 400°F. Spray or lightly brush oil in a casserole dish (9×13 pan) and set it aside.
  2. Assemble the cashew sauce. Cashews or almonds should be blended with water at high speed until smooth. Process till creamy after adding the nutritional yeast flakes, onion, tapioca starch, garlic, and sea salt.
  3. Place aside. Onion and garlic should be sautéed until tender in a big, heavy skillet with oil. After adding, sauté the broccoli florets for about a minute.
  4. Stir the rice and sauce until everything is evenly distributed, thickened, and mixed. Fill the casserole dish with the broccoli rice casserole, cover it, and bake for 35 to 40 minutes, or until the top begins to brown.

Creamy Cauliflower, Mushroom & Kale Pasta

4. Creamy Cauliflower, Mushroom & Kale Pasta

Wholemeal pasta is covered in a creamy cauliflower sauce loaded with garlic, mushrooms, and thyme. This pasta bake is ideal for fall. You'll adore this post if you enjoy pasta bakes as much as I do.

Prep time: 30 minutes | Cook time: 30 minutes | Total time: 60 minutes | Servings: 4

Ingredients

  • Cauliflower: 1, small head, cut into medium florets
  • Small potato: 1, sliced 3mm thick
  • Salt to taste
  • Whole wheat penne pasta: 250 g
  • Olive oil: 3 tablespoon
  • Plain white flour: 2 tablespoon
  • Semi-skimmed milk or unsweetened non-dairy milk: 200 ml
  • Vegetable stock: 200 ml
  • Dijon mustard: 1 tablespoon
  • Black pepper
  • Chestnut mushrooms:  250 g
  • Cloves garlic, crushed or finely chopped: 5
  • Sprigs fresh thyme: 6
  • Curly kale chopped:  100 g

Ingredients For The Topping

  • Breadcrumbs: 4 tablespoons
  • Parmesan cheese, grated: 30 g (optional)
  • Sprigs fresh thyme: 4 leaves picked & stem discarded
  • A drizzle of olive oil

Method

  1. Bring salted water to a boil in a medium pot. Add the potato and cauliflower. Bring back to a boil over high heat, reduce heat to a simmer, and cook for an additional 8 minutes or until the cauliflower and potato are tender.
  2. Use a slotted spoon to take the potato and cauliflower from the Bring the water back to a boil after adding the pasta (add more water to the pot if needed to cover the pasta).
  3. When the pasta is nearly done on the outside but still has an uncooked center, reduce the heat to a simmer and let it cook for 5 minutes. Pasta should be drained and then rinsed in a strainer with cold water. Colander aside for later use.
  4. Put the pot back on the stove. Water, and place them in a big jug or basin for later use. Keep the water pot on the burner. The flour should be added to the pot along with 2 tablespoons of olive oil.
  5. Cook for a minute while stirring continuously over medium heat. Mix the milk and stock in a jug; add it to the flour-oil paste in the pot, stirring after each addition until the mixture is smooth. After adding all the liquid, simmer the mixture for 2 minutes over medium-low heat. It won't be particularly thick at this point, but don't worry!
  6. In the jug or dish with the cauliflower and potato, add the heated contents of the pot along with the tablespoon of mustard. Blend with a hand blender until thick and entirely smooth. Add salt and black pepper to taste. The sauce is set apart.
  7. Set the oven's temperature to 180°C. The remaining 1 tablespoon of olive oil should be heated to medium-high heat in a medium frying pan. When the mushrooms have shrunk down and are leaking liquid, add them and boil them while occasionally stirring (about 5 minutes).
  8. Turn the heat to low, add the garlic, thyme, and a pinch of salt, and cook for one minute. After adding the kale, cover the pan with a lid or a big plate. Let the kale steam for 5-7 minutes or until it has wilted. Turn off the heat and remove the lid.
  9. Pasta, mushrooms, greens, and sauce are combined in a medium casserole dish or roasting pan. In a small bowl, combine the topping ingredients (aside from the olive oil) and sprinkle them over the spaghetti. Place the dish in the oven, drizzle with some olive oil, and bake for 20 to 30 minutes or until the topping begins to brown. Serve heated after dividing between bowls.

Vegan Pumpkin Scones

5. Vegan Pumpkin Scones

The most delicate vegan pumpkin scones ever are these! The ideal Starbucks knockoff is soft, spicy, and flaky with a thin drizzle.

Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes | Servings: 8

Ingredients

  • All-purpose flour: 2 cups
  • Pumpkin puree: ½ cup
  • Brown sugar: ½ cup
  • Vegan butter (chilled & cubed): ½ cup
  • Plant milk: ¼ cup
  • Cinnamon: 2 teaspoons
  • Pumpkin spice: 1½ teaspoons
  • Vanilla extract: 1½ teaspoons
  • Salt: ½ teaspoon
  • Baking powder: 1½ teaspoons

Ingredients For The Glaze

  • Vegan powdered sugar: 1 cup
  • Plant milk: 1-2 tablespoons

Method

  1. Preheat your oven to 400°F. Pumpkin puree, vanilla, plant milk, and brown sugar should all be put in a bowl and whisked until the sugar is completely dissolved.
  2. Flour, cinnamon, pumpkin spice, salt, and baking powder should all be combined thoroughly in a separate bowl. Use a pastry cutter or fork to blend in the cold, cubed butter until it takes on a sandy consistency.
  3. Don't overmix; pour the wet ingredients and stir until the mixture comes together.
  4. Place the dough on a lightly dusted flat surface after flouring it. Just a few kneads are sufficient to bring it together. If necessary, add additional flour to prevent sticking. After that, form a circle that is about 1 inch thick. Like a pizza, cut into 8 pieces; you might need to flour your knife in between each cut to keep it from sticking.
  5. Scones should be baked for just 15 to 18 minutes, or until they are golden brown and the bottoms start to brown, on a baking sheet coated with parchment paper. Additionally, you can insert a toothpick into the center of the scone to check whether it comes out clean.
  6. After allowing them to cool for 10 minutes on the pan, move them to a cooling rack. When cooled, combine your glaze and sprinkle it over the scones.

Veggie Loaf

6. Veggie Loaf

This warm Veggie Loaf will have you return for more thanks to its thick texture, delicious Thanksgiving spice combination, and abundant feel-good nutrients. It is a traditional fall favourite and Thanksgiving centrepiece because it is glazed with a rich, spiced cranberry sauce that wonderfully accentuates the tastes of the loaf.

Prep time: 15 minutes | Cook time: 55 minutes | Total time: 1 hour 10 minutes | Servings: 1 loaf

Ingredients

  • Chickpeas, drained, rinsed, chopped: 2
  • Yellow onion: 1 cup
  • Celery ribs: 4
  • Carrot: 1
  • Uncooked sweet potatoes: 2 cups
  • Minced garlic: 1 tablespoon
  • Medjool dates pitted: 4
  • Tamari: 3 tablespoons
  • Unsweetened almond butter: 2 tablespoons
  • Firmly packed finely ground pecans: ¼ cup
  • Panko bread crumbs: 2 cups

Spice And Herb Ingredients

  • Dried rubbed sage: 2 teaspoons
  • Dried crushed thyme leaves: 1¼ teaspoons
  • Dried ground mustard powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Garlic powder: 2 teaspoons
  • Dried minced onions: 2 tablespoons
  • Sea salt: 1½ teaspoons
  • Black pepper: ¼ teaspoon

Method

  1. Set the oven to 375°F. The extra parchment paper should be used to line a loaf pan.
  2. Put the spices and herbs in a small bowl, stir well, and set away.
  3. Finely dice the onion, celery, and carrots. When slicing the finished loaf and placing it into the large bowl, it is crucial to make very thin dice since larger pieces may cause the bread to crumble.
  4. The onion, celery, and carrots should not be chopped in a food processor. Place the chickpeas in the food processor and pulse a few times to break up the chickpeas (after draining, rinsing, and shaking off any extra water). Avoid overprocessing.
  5. Not much, but roughly chopped chickpeas are what you want. There should be a mix of chickpeas cut finely and coarsely. No entire chickpeas ought to be left. If doubtful, err on the side of more finely chopped.
  6. Then, add the chickpeas that have been coarsely and finely diced to the big basin. Just scrape it out and carry on; there is no need to clean the food processor after using it for this recipe. When you have a fine crumb mixture, add your pecans to the food processor and pulse a few times.
  7. The ¼-cup (packed) measurement refers to the pecans after processing. The finely ground pecans should then be added to the large bowl of chickpeas.
  8. Pitted Medjool dates should be added to the food processor and minced coarsely. (It's acceptable if they become a paste.) After that, put it in the big bowl.
  9. Grate the sweet potato using the grating attachment, measure 2 cups, and then add to the large bowl. (Or grate the sweet potato with a box grater.) Then combine the panko crumbs, almond butter, tamari, and spice/herb mixture in the large bowl.
  10. Blend thoroughly. To make sure that everything is distributed equally, use your hands. This step is crucial because you want to spread the dates, almond butter, herbs, and spices throughout the mixture in a uniform layer.
  11. After that, carefully push the bread mixture into the loaf pan lined with parchment paper. Compact the batter tightly into the loaf pan by utilizing the back of a wooden spoon or a rubber spatula.
  12. If you don't pack it tightly, the loaf can crumble and shatter when you slice it. To make a cohesive loaf that will stick together, press firmly. Bake in the oven uncovered for 45 minutes at 375°F.
  13. Make the spiced cranberry sauce while the bread bakes in the interim.
  14. Remove the dish from the oven and top with ½ cup of the spiced cranberry sauce after 45 minutes. The chickpea bread should bake for 10 minutes after being spread out evenly.
  15. After taking the bread out of the oven, leave it alone for 15 minutes. This will give the loaf time to settle and prevent it from crumbling when cut.
  16. When it's time to serve, release any edges that aren't protected by parchment paper by using a knife with a thin edge. By doing this, you can be sure the bread will come out of the pan intact. Slice the bread, wipe the knife blade between each slice, and serve with additional spiced cranberry sauce after removing the loaf from the pan.

Conclusion

Don’t miss trying these vegan fall recipes during your fall season. The recipes I’ve added are healthy and kid-friendly. You may visit our other seasonal blogs if you want more seasonal recipes.

I trust you enjoyed this article about the 6 Quick And Easy Vegan Fall Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

>>>Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<

 

 

Your Opinion Is Important To Me

Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 6 Quick And Easy Vegan Fall Recipes For Your Kids in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

Disclosure
This post may contain affiliate links. I earn from qualifying purchases as an Amazon Associate and other affiliate programs. Read my full disclosure.

 

 

Here are links to some of my favourite articles:

7 Delicious Vegan Zucchini Recipes For Your Kids

7 Delicious Vegan Beet Recipes For Your Kids

8 Delicious Vegan Asparagus Recipes For Your Kids

7 Delicious Vegan Blueberry Recipes For Your Kids

10 Best Vegan Brussels Sprout Recipes For Your Kids

9 Delicious Vegan Orange Recipes For Your Kids

7 Best Vegan Spinach Recipes For Your Kids

Leave a comment