Sweet Potato Soul by Jenné Claiborne
A vegan food and lifestyle blog, cookbook, and cooking show! Featuring easy, delicious, and healthy vegan recipes.
After a long hot summer I’m always so excited for the cooler days of fall because I finally feel inspired to cook and bake again. I’ve put together a list of 16 of my favorite fall vegan recipes that are perfect for every occasion from weeknight dinners to your Thanksgiving celebration. Many of these recipes include a video so you can see the making in progress. Click the image or the name of the recipe below the image to go to the recipe. Desserts near the end 😉 Enjoy!!
Lately I haven’t been experimenting much in the kitchen. I’ve been so busy with Baby J and work, that all of my recipe creation has been for practical everyday recipes and meal prep. That is great, but I really was missing the adventure of trying and perfecting new dishes. When my brother-in-law sent me this recipe for a whole roasted cabbage “turkey”, I was intrigued and ready for a culinary adventure. He had questions about how to veganize the original recipe (which called for dairy butter), and I had questions about whether it would even work. Let’s be real here, a cabbage and a turkey are two very different things. And the original recipe only called for salt and pepper to spice the outermost leaves, did that mean the center would be unseasoned?
So I gave the original recipe a go, then made it my own!
If you haven’t been making your own homemade vegetable broth, now is the time to start! It’s easy, nutritious, practically free (if you’re using food scraps), and better for the environment. Even though we compost, I’m always looking for new exciting ways to utilize my food scraps. Making vegetable broth with food scraps is a classic and always timely way to get the most out of your veggies. In this post and video, I’ll show you how you can easily make a very simple vegetable broth, and a more bold mushroom seaweed broth. Both can be used in any recipe that calls for broth. I even like sipping on the mineral rich mushroom broth like a savory tea.
This week for my meal prep I’m pulling out a couple of my all time favorite recipes. One, the tempeh tikka masala, has been on constant weekly rotation since I created the recipe a year ago. To me it’s comfort food at it’s finest, and it happens to be totally good for you. That combination of creamy coconut milk and bright acidic tomatoes reminds me of the rich tikka masala I would order at Indian restaurants as a kid. The dish is bursting with flavor, and gets better as it sits, which makes it absolutely ideal for meal prep.
Yay, fall is here. It definitely doesn’t feel like it here in Los Angeles, but I’m in the mood for roasted vegetables, pumpkin, and layers nonetheless. What Los Angeles fall lacks in cool weather and changing leaves, it makes up in fresh vibrant produce! And what better thing to motivate you to cook than the most delicious local vegetables, herbs, and fruit.