Seasonal vegetables are baked under a pebble-like nut and seed topping that delivers a good punch of protein to this hearty vegan meal.
Place assembled casserole in airtight container and freeze, unbaked, for up to 1 month. Thaw for at least 8 hours in refrigerator before baking as directed.
Making your own oat flour is a snap. Simply place rolled oats in blender and pulse until finely ground. To achieve an extra-fine textured flour, simply sift through a fine mesh sieve and re-blend any large pieces until finely ground.
Preheat oven to 400 F (200 C).
On large, rimmed baking tray, toss together carrots, parsnips, squash, celeriac, Brussels sprouts, leek, 2 Tbsp (30 mL) coconut oil, and salt. Bake in oven for 15 minutes, stirring once halfway through cooking time. Stir in mushrooms and corn, and continue to bake for another 10 minutes. Remove from oven and reduce heat to 375 F (190 C).
Meanwhile, heat grapeseed oil in small saucepan over medium heat. Add garlic and allow to cook for about 2 minutes, until it just starts to brown.
Whisk together cornstarch, almond milk, mustard, thyme, pepper, and nutmeg before adding to saucepan. Increase heat to medium-high and whisk constantly to bring mixture to a boil. Once thickened, remove from heat and cover to keep warm.
In medium bowl, stir together oat flour, oats, nutritional yeast, pecans, pumpkin seeds, and sunflower seeds. Add remaining 2 Tbsp (30 mL) coconut oil and, using your hands, toss together topping ingredients.
Transfer warm roasted vegetables to 9 x 13 in (23 x 33 cm) casserole dish. Pour sauce over vegetables and stir to incorporate. Top with nutty crumble and bake for about 15 to 20 minutes, uncovered, until bubbling and golden brown.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!