Get your veg on with these plant-based Autumn recipes

Ask any vegan or vegetarian about the current no-meat food scene, and they’re likely to rave at you before sending you a Pinterest board of recipes. But even if you struggled with Veganuary, it’s not too late to switch your food focus back to more plant-based dishes.

Autumn is the best time to explore the myriad options of a meat-free lifestyle, even if it’s just one day a week. With root vegetables in season, you’ll be too busy enjoying what’s in these dishes rather than missing what isn’t.

Easy midweek meals

This wholesome, hearty Vegan Mushroom, Ale and Lentil Pie will brighten up even the darkest autumn days. If you’re cooking for kids, simply swap the ale for vegetable stock. You can even swap the ale for red wine to make it a Mushroom Bourguignon pie! We really like The Veg Space’s suggestion of using tinned green lentils here, making it an easy - and delicious - midweek dinner option. 

If you want a meal with a kick, Tinned Tomatoes’s Three Bean Chocolate Chilli tastes even better than the meaty alternative - the bitter dark chocolate gives it depth and if you want the texture of meat without the guilt, you can also add soy mince. But meat substitutes aren’t for everyone, and with delicious veggie options like Healthy Little Foodies’s Spicy Lentil Burgers, you and your family may even be tempted to make a permanent switch.

Slow cookers really come into their own in autumn, so if you want to make a stew or casserole then prep the ingredients the night before, chuck them in the slow cooker and let it do the work for you. BBC Good Food’s Slow Cooker Spiced Root and Lentil Casserole is as cozy as a big jumper on a chilly day. It also freezes beautifully, so make plenty so you can reheat it for an easy midweek meal.

For a lighter choice, we recommend pulling out your biggest baking tray to make these Bon Appetit’s Cauliflower and Cashew Cream Tacos in bulk. They’re perfect for a light dinner or you can just rustle up a few as for lunch. And then rustle up a few more, for a post-lunch snack.

Perfect Plant-Based Desserts

If you’re not too full after all of that, make sure you round your dinner off with some vegan desserts. This Chai Chia Pudding from Nadia’s Healthy Kitchen is full of warming winter spices and would also make a fabulous breakfast. If you’re wondering what to do with all of that leftover sourdough starter you created during lockdown, try Top With Cinnamon’s Vegan Sourdough Brownies - perfect when served warm with a large dollop of dairy free ice cream!

When temperatures (and leaves) begin to drop, there’s no better dessert than a crumble. School Night Vegan’s Fruit Crumble can be made with blackberries, apples or plums. Add just custard.