50+ Hearty Fall Vegan Recipes for Cozy Nights

As the leaves begin to change and the air turns crisp, fall invites us to indulge in the rich, hearty flavors that define the season. It’s a time to gather around the table with family and friends, savoring comforting meals that celebrate nature’s bounty.

For those following a vegan lifestyle, this season offers an abundance of ingredients to work with, from vibrant squashes and earthy mushrooms to sweet apples and fragrant spices.

In this article, we present 50+ fall vegan recipes that will inspire you to create delicious, plant-based dishes perfect for every occasion—from cozy weeknight dinners to festive holiday feasts.

Each recipe is designed to highlight the essence of fall while nourishing your body and spirit.

50+ Hearty Fall Vegan Recipes for Cozy Nights

As we embrace the beauty and flavors of fall, these 50+ vegan recipes provide a delightful way to celebrate the season.

Whether you’re looking for comforting soups, hearty casseroles, or sweet treats, there’s something here for everyone.

These dishes not only highlight the best seasonal ingredients but also offer a chance to enjoy the warmth and connection that comes from sharing a meal with loved ones.

So gather your favorite seasonal produce, roll up your sleeves, and get ready to create unforgettable meals that will make this fall your most delicious one yet!

Maple-Glazed Roasted Butternut Squash

This Maple-Glazed Roasted Butternut Squash recipe is a delightful fall dish that combines the natural sweetness of butternut squash with the rich, warm flavors of maple syrup and cinnamon. Perfect for a cozy dinner or a festive holiday meal, this vegan dish is both nutritious and delicious, showcasing the best of autumn’s bounty.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through cooking.
5. Remove from the oven and let cool slightly before transferring to a serving dish.
6. Garnish with fresh thyme if desired and serve warm.

The Maple-Glazed Roasted Butternut Squash is a perfect addition to any fall menu, offering a balance of sweet and savory flavors. It’s easy to prepare and makes a beautiful side dish or even a main course for a vegan meal. Enjoy the warmth and comfort this dish brings to your table.

Pumpkin and Chickpea Curry

This Pumpkin and Chickpea Curry is a hearty and warming vegan dish perfect for chilly fall evenings. Combining tender pumpkin with protein-packed chickpeas and a blend of aromatic spices, this curry is both satisfying and nutritious. Serve it over rice or with warm naan bread for a complete meal.

Ingredients:

• 1 tablespoon coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) coconut milk
• 3 cups pumpkin, peeled and cubed
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the curry powder, cumin, coriander, and turmeric, cooking for 1 minute to toast the spices.
4. Add the chickpeas, diced tomatoes, coconut milk, and pumpkin cubes. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the pumpkin is tender and the flavors have melded.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve hot over rice or with naan bread.

The Pumpkin and Chickpea Curry is a flavorful and comforting dish that captures the essence of fall. It’s rich in texture and spices, making it a perfect meal for vegans and non-vegans alike. Enjoy this curry as a main course or part of a larger feast, and savor the warm, earthy flavors it brings.

Apple and Walnut Stuffed Acorn Squash

Apple and Walnut Stuffed Acorn Squash is a delightful vegan recipe that highlights the sweet and savory flavors of fall. The combination of tart apples, crunchy walnuts, and tender acorn squash creates a harmonious blend of textures and tastes. This dish is ideal for a special occasion or a cozy family dinner.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• 2 apples, peeled, cored, and diced
• 1 cup walnuts, chopped
• 1/2 cup dried cranberries
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and place them cut side down on the prepared baking sheet. Roast for 25-30 minutes, or until the squash is tender.
3. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced apples and cook until they start to soften, about 5 minutes.
4. Stir in the chopped walnuts, dried cranberries, maple syrup, cinnamon, and allspice. Cook for an additional 5 minutes, until the mixture is well combined and heated through.
5. Remove the acorn squash from the oven and carefully turn them over. Spoon the apple and walnut mixture into each squash half.
6. Return to the oven and bake for another 10 minutes, allowing the flavors to meld.
7. Remove from the oven and season with salt and pepper to taste. Serve warm.

Apple and Walnut Stuffed Acorn Squash is a festive and nutritious dish that embodies the flavors of fall. It’s perfect for a holiday meal or a comforting dinner at home. The sweet and savory stuffing complements the natural sweetness of the acorn squash, making each bite a delightful experience. Enjoy this wholesome vegan recipe with your loved ones this season.

Harvest Vegetable and Quinoa Salad

This Harvest Vegetable and Quinoa Salad is a vibrant and nutritious dish that showcases the best of fall produce. Packed with roasted vegetables, protein-rich quinoa, and a zesty lemon-tahini dressing, this salad is perfect as a main course or a hearty side. It’s a great way to enjoy the season’s bounty while keeping things light and healthy.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds

For the Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium pot, bring the water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
3. In a large bowl, toss the sweet potato, red bell pepper, zucchini, and Brussels sprouts with olive oil, salt, and pepper. Spread the vegetables on the prepared baking sheet in a single layer.
4. Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
5. In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
6. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, and pumpkin seeds. Drizzle with the dressing and toss to coat evenly.
7. Serve the salad warm or at room temperature.

The Harvest Vegetable and Quinoa Salad is a delicious and colorful way to celebrate fall’s harvest. It’s packed with wholesome ingredients and flavors that will satisfy your taste buds and nourish your body. Enjoy this versatile dish as a light lunch, a dinner side, or a potluck favorite.

Spiced Pumpkin Lentil Soup

Spiced Pumpkin Lentil Soup is a warm and comforting vegan soup that’s perfect for cool autumn days. The creamy pumpkin pairs beautifully with hearty lentils and aromatic spices, creating a rich and flavorful soup that’s both satisfying and nutritious. This soup is easy to prepare and makes a wonderful meal for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the cumin, coriander, cinnamon, and turmeric, cooking for 1 minute to toast the spices.
4. Add the red lentils, vegetable broth, pumpkin puree, and diced tomatoes. Stir to combine.
5. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Spiced Pumpkin Lentil Soup is a hearty and flavorful dish that brings warmth and comfort to any fall meal. Its rich blend of spices and creamy texture makes it a favorite for both vegans and non-vegans alike. Enjoy a bowl of this nourishing soup to warm

Roasted Root Vegetable Medley

This Roasted Root Vegetable Medley is a beautiful and delicious celebration of fall’s earthy produce. Combining a variety of root vegetables like carrots, parsnips, beets, and sweet potatoes, this dish is seasoned with herbs and roasted to perfection. It’s an ideal side dish for any meal, bringing warmth, color, and flavor to your table.

Ingredients:

• 2 large carrots, peeled and sliced
• 2 large parsnips, peeled and sliced
• 2 medium beets, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the carrots, parsnips, beets, and sweet potato.
3. Drizzle the vegetables with olive oil and sprinkle with thyme, rosemary, salt, and pepper. Toss to coat evenly.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
6. Remove from the oven and let cool slightly. Transfer to a serving dish and garnish with fresh parsley.
7. Serve warm.

Roasted Root Vegetable Medley is a delightful and nutritious dish that captures the essence of autumn. The combination of different root vegetables, herbs, and the caramelization from roasting creates a depth of flavor that’s hard to resist. Enjoy this vibrant side dish with any main course, and bring the colors and flavors of fall to your table.

Autumn Farro and Kale Salad

Autumn Farro and Kale Salad is a hearty and nutritious dish that combines the chewy texture of farro with the crispness of fresh kale. Enhanced with roasted butternut squash, dried cranberries, and a tangy apple cider vinaigrette, this salad is a perfect blend of flavors and textures, making it an ideal fall meal.

Ingredients:

• 1 cup farro
• 3 cups water
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups chopped kale
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts

For the Dressing:

• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a medium pot, bring the water to a boil. Add the farro, reduce to a simmer, and cook for 25-30 minutes, or until tender. Drain and set aside.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Toss the butternut squash with olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 25-30 minutes, or until tender and caramelized.
4. In a large bowl, combine the cooked farro, roasted butternut squash, chopped kale, dried cranberries, and chopped walnuts.
5. In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
6. Pour the dressing over the salad and toss to coat evenly.
7. Serve immediately or let sit for 10-15 minutes to allow the flavors to meld.

The Autumn Farro and Kale Salad is a delicious and satisfying dish that highlights the best of fall’s produce. The combination of chewy farro, crisp kale, sweet butternut squash, and tangy vinaigrette makes this salad a wonderful choice for a healthy meal. Enjoy this vibrant and hearty salad as a main course or a side dish, and savor the flavors of autumn.

Vegan Pumpkin Spice Muffins

These Vegan Pumpkin Spice Muffins are a perfect fall treat, filled with the warm and cozy flavors of pumpkin and spices. Moist, fluffy, and easy to make, these muffins are great for breakfast, snacks, or dessert. Enjoy the taste of autumn in every bite with these delicious and nutritious muffins.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup almond milk
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, combine the pumpkin puree, brown sugar, granulated sugar, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Vegan Pumpkin Spice Muffins are a delightful and aromatic way to enjoy the flavors of fall. These moist and fluffy muffins are perfect for any time of day, offering a burst of pumpkin and spices in every bite. Enjoy them fresh out of the oven or save some for a cozy snack later. These muffins are sure to become a seasonal favorite!

Maple-Glazed Roasted Brussels Sprouts

Maple-Glazed Roasted Brussels Sprouts are a delicious way to enjoy this nutritious vegetable. The sweet and savory glaze made from pure maple syrup, balsamic vinegar, and Dijon mustard complements the natural flavors of roasted Brussels sprouts. This easy-to-make dish is perfect as a side for any fall meal or holiday gathering.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pure maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized.
4. In a small bowl, whisk together the maple syrup, balsamic vinegar, and Dijon mustard.
5. Remove the Brussels sprouts from the oven and drizzle with the maple glaze. Toss to coat evenly.
6. Return to the oven and roast for an additional 5 minutes.
7. Serve warm.

Maple-Glazed Roasted Brussels Sprouts are a tasty and elegant addition to your fall table. The combination of the sweet maple glaze and the savory, crispy Brussels sprouts creates a flavor explosion that will make this dish a favorite. Whether served as a side for a weeknight dinner or a special holiday meal, these Brussels sprouts are sure to impress.

Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry is a hearty and flavorful vegan dish that’s perfect for fall. This curry features tender butternut squash, protein-rich chickpeas, and a creamy coconut milk base, all infused with aromatic spices. It’s an easy one-pot meal that’s both comforting and nutritious, making it an ideal choice for cozy evenings.

Ingredients:

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 large butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
4. Add the butternut squash, chickpeas, diced tomatoes, and coconut milk. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the butternut squash is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Butternut Squash and Chickpea Curry is a warming and satisfying dish that’s perfect for fall. The creamy coconut milk, aromatic spices, and hearty vegetables create a delicious and comforting meal that’s easy to make. Enjoy this curry with a side of rice or naan bread for a complete and flavorful dinner.

Spiced Apple and Walnut Baked Oatmeal

Spiced Apple and Walnut Baked Oatmeal is a cozy and nutritious breakfast option that captures the essence of fall. Filled with tender apples, crunchy walnuts, and warming spices, this baked oatmeal is perfect for a comforting morning meal. It’s easy to prepare and makes for a great make-ahead breakfast that can be enjoyed throughout the week.

Ingredients:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 cups almond milk
• 1/4 cup maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 2 medium apples, peeled, cored, and diced
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, mix together the oats, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the diced apples and chopped walnuts.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
8. Remove from the oven and let cool slightly before serving.

Spiced Apple and Walnut Baked Oatmeal is a delightful and nutritious way to start your day. The combination of warm spices, sweet apples, and crunchy walnuts makes this baked oatmeal a comforting and satisfying breakfast. Prepare it ahead of time for a quick and easy morning meal that will keep you energized throughout the day.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delicious and satisfying meal that perfectly captures the flavors of fall. The sweetness of roasted sweet potatoes combined with protein-rich black beans creates a hearty filling that’s both nutritious and flavorful. Topped with fresh avocado, cilantro, and a drizzle of lime, these tacos are perfect for a quick weeknight dinner or a gathering with friends.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned.
4. In a small saucepan, heat the black beans over medium heat until warmed through. Season with salt and pepper.
5. To assemble the tacos, warm the tortillas in a dry skillet or microwave.
6. Fill each tortilla with roasted sweet potatoes and black beans, then top with avocado slices and fresh cilantro.
7. Serve with lime wedges on the side for squeezing.

Sweet Potato and Black Bean Tacos are a vibrant and wholesome meal that brings together the comforting flavors of fall. The combination of sweet and savory ingredients, along with the freshness of avocado and cilantro, makes these tacos irresistible. Whether enjoyed for lunch, dinner, or a festive gathering, these tacos are sure to become a new favorite in your fall recipe repertoire.

Vegan Mushroom and Wild Rice Soup

Vegan Mushroom and Wild Rice Soup is a comforting and hearty dish perfect for chilly fall days. This soup combines the earthy flavors of mushrooms with the nutty richness of wild rice, creating a satisfying meal that’s packed with nutrients. It’s simple to make and can be prepared in one pot, making it a convenient option for busy weeknights.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (e.g., cremini, shiitake, or button)
• 1 cup wild rice, rinsed
• 6 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup coconut milk (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic and mushrooms, cooking until the mushrooms are tender and have released their moisture, about 5-7 minutes.
3. Stir in the wild rice, vegetable broth, carrots, celery, thyme, and rosemary. Bring to a boil.
4. Reduce the heat to a simmer and cover the pot. Cook for 45-50 minutes, or until the wild rice is tender.
5. If using, stir in the coconut milk for added creaminess. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Vegan Mushroom and Wild Rice Soup is a warm and nourishing dish that embodies the essence of fall. The combination of hearty wild rice and rich mushrooms creates a comforting meal that is perfect for cold days. This soup is not only delicious but also packed with nutrients, making it a great choice for a wholesome family dinner. Enjoy it with crusty bread or a side salad for a complete and satisfying meal.

Pumpkin Risotto with Sage

Pumpkin Risotto with Sage is a creamy, decadent dish that showcases the flavors of autumn in every bite. The natural sweetness of pumpkin combined with the earthy notes of sage creates a deliciously comforting risotto that is perfect for cozy dinners. This dish is both elegant and simple, making it suitable for special occasions or a warm weeknight meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup pumpkin puree
• 1/2 teaspoon ground nutmeg
• 1/2 cup nutritional yeast (optional for a cheesy flavor)
• Salt and pepper to taste
• Fresh sage leaves, chopped, for garnish

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-5 minutes.
2. Stir in the Arborio rice and cook for another 2-3 minutes, allowing the rice to toast slightly.
3. Begin adding the warmed vegetable broth, one ladleful at a time, stirring frequently. Wait until most of the broth is absorbed before adding more.
4. After about 15 minutes of cooking, stir in the pumpkin puree and nutmeg. Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes in total.
5. If desired, mix in nutritional yeast for a cheesy flavor and season with salt and pepper to taste.
6. Serve hot, garnished with fresh sage leaves.

Pumpkin Risotto with Sage is a rich and comforting dish that brings the flavors of fall to your table. The creamy texture and warm spices create a delightful experience with each bite. This risotto is not only perfect for special occasions but also makes for a cozy weeknight meal. Pair it with a simple salad or steamed vegetables for a complete and satisfying dining experience.

Note: More recipes are coming soon!