Cozy Vegan Recipes for Fall
Vegans need comfort food too.
This week, really this past month, has been an emotional one for many of us, I know. It doesn't matter if you're vegan, or the biggest health nut in the world--sometimes you just want to cozy up with something warm and comforting.
And as temperatures are dropping finally, even here in Florida, all in all it seemed like the perfect time to share some of my favorite comforting meals I'm whipping up this week.
For Breakfast: Steel Cut Oats
For whatever reason, as temperatures drop, I naturally move from wanting my usual rolled oats to steel cut oats (radical change, I know!) Steel cut oats are just the least-processed version of oats, so have a nuttier, chewier textures and bite to them.
Since they typically take a full 30 minutes to cook, and ain't no body got time for that, this is the genius, super-quick cooking method I use!
For Lunch or Dinner: Vegan Pot Pies
Backstory: When I was in middle and high school, one of my favorite school-night dinners was an Amy's brand frozen pot pie. Don't judge--those things are delicious! We didn't get to have them all the time, but they were such a yummy after-ballet-class dinner treat and I always got super excited on those nights. I've been craving them something fierce this week with the colder temps, but decided to make my own gluten-free, vegan version.
I'll be adding extra firm cubed tofu to the filling, and making the biscuits with gluten-free Bob's Red Mill brand flour.
For Lunch or Dinner: Broccoli Potato Soup + Cornbread
You can't have a comfort food post without a good hearty soup. I've been on a tomato-based soup kick lately with vegetable soup and chilis, but am planning on mixing it up tonight with this super creamy, faux-cheesy broccoli/potato soup. You probably already have all the ingredients in your pantry, and this will definitely be a family/crowd pleaser with the simple ingredients and cheesy, creamy flavor.
To go with, I am making this cornbread. Backstory: my mom didn't believe me that you could make a good vegan cornbread without eggs, so of course, being the competitive vegan I am, I stepped up the challenge. I've made this one before, but will be making a batch tonight and driving over to my mom's house to give her a piece or two ;) Personally, I'll be subbing out the flour for all cornmeal, and leaving out the sugar, but I know sweet vs. non-sweet cornbread is a heated debate, so do as you feel you must!
What are your favorite comfort foods for cooler temps?
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