15 Easy and delicious Vegan Fall recipes

Now that the weather is getting cooler and and Autumn is officially here I decided it’s time to share my favourite 15 Easy and Delicious Vegan Fall Recipes.

Some of these recipes are recipes I like to make all year but they are particularly fitting for autumn. Think hearty, warming, cozy and just what you need for sweater weather and cooler nights.

So, let’s get to my top 15 favourite easy and delicious vegan Fall recipes.

Easy Oven Roasted Vegan gnocchi with Spinach and Garlic

First up we have my Easy Pan-Fried Vegan Gnocchi with Spinach and Garlic recipe.

These Easy pan fried vegan gnocchi’s are deliciously crispy on the outside, and soft, light and pillowy on the inside. This vegan gnocchi recipe is incredibly easy to make and requires no boiling – plus it’s egg free and dairy free (and can be gluten free if you use gluten free flour). This is my go-to recipe whenever I have leftover boiled potatoes from last nights dinner. 

You can even make these vegan gnocchi’s with half sweet potatoes and half regular potatoes.

Ingredients

• 16 oz (460g) Potatoes Peeled, cooked and cubed
• 8 tbsp (80g) Semolina Flour or all-purpose or gluten free flour
• 1 tsp salt
• 1 tsp Dried Thyme
• 1 tbsp Mediterranean spice mix
• ½ tbsp Sea salt

Instructions

• Preheat oven to 350F and line a baking tray with baking paper.
• Pour the pre-cooked potatoes into a bowl and mash them using a fork. Add salt and 4 tablespoons semolina (or whichever flour you prefer) and mix together until it forms a dough. 
• Dust a surface with flour and roll out the gnocchi dough until it 2-inch wide, 1-inch thick string. Cut into 1-inch pieces (should make around 45-50 gnocchis).Lightly shape the gnocchis into the traditional log shape and optionally you can use a gnocchi board or a fork to make the traditional gnocchi pattern.
• Drizzle a little extra semolina flour over the gnocchis if needed and add the gnocchis to the lined baking pan. Season with olive oil, dried thyme, mediterranean spice mix and sea salt and toss together until all the gnocchis are coated.Bake the gnocchis for 20-25 minutes in the oven or until the gnocchis are golden and crispy on the outside. Serve hot with your favourite veggies and enjoy.

Notes

This recipe is freezer friendly.

See the full recipe for Easy Vegan Gnocchi with Spinach and Garlic here

Easy vegan Spicy Pumpkin Soup

The recipe on my favourite easy vegan fall recipes list is my super easy spicy Thai pumpkin soup with Sweet Potatoes and Coconut.

This incredibly delicious Spicy Thai Pumpkin, Potatoes and Coconut soup is a creamy, loaded with sweet potatoes, low in calories and mouthwateringly good. Think soft sweet potatoes, creamy pumpkin soup and spicy exotic flavors all combined into one tasty one pot dinner. This easy to make soup takes about 10 minutes actual work and the rest of the cooking time it simmers away on its own. It doesn’t get much easier or less maintenance than that.

Ingredients

• 1 tbsp Olive Oil or coconut oil
• 1 Red Onion Chopped
• 2 cups Sweet Potatoes Chopped into bite sized pieces
• 1 tsp Ground Coriander
• 2 tsp Garlic Powder
• 2 tbsp Mild Curry Power
• 1 tsp Fresh Ginger Minced
• 1 15-oz can Pumpkin Puree (not the cake kind)
• 1 Red Chili Finely chopped
• 1 can Coconut Milk
• 2 cups Vegetable Stock
• 2 tbsp Lime Juice
• Salt and Pepper to taste
• 1 bunch Fresh Basil Chopped

Instructions

• Heat olive oil in a large pot and add the chopped red onions and potatoes. Let them cook for a few minutes until the onions start to go clear. Season with ground coriander, garlic powder and curry and mix together. 
• Next, add the fresh ginger and the coconut milk and stir together to combine. Pour in the vegetable stock, pumpkin puree, red chili, lime juice, salt and pepper and let the soup simmer at medium heat for 15-20 minutes or until the sweet potatoes are done.Serve with fresh basil sprinkled on top and enjoy. 

Notes

This recipe is freezer friendly.

Find the full recipe on how to make this delicious Easy Vegan Spicy Pumpkin Soup here

Easy Vegan Smoky Lentil Casserole

This Vegan Smoky Lentil Casserole with potatoes is a delicious and easy to make one pot vegan dinner for those days where you are craving a comforting meal. It’s loaded with flavors thanks to the spices and the red wine. Think smoky green lentils, carrots, onions, garlic and thyme all topped with sliced baby potatoes that turns deliciously crispy and golden on the outside. It doesn’t get much better than this easy vegan dinner. 

This easy vegan one pot dinner is not only delicious, it’s also healthy and budget friendly. This dish is made using only a handful of ingredients that produces robust flavors and adds lots of texture to this hearty dinner.

Ingredients

• 2 tbsp Olive Oil
• 4 Carrots Sliced
• 1 large Yellow Onion Chopped
• 3 cloves Garlic Minced
• 2 15-oz cans Cooked Green Lentils Rinsed and drained
• 1⅓ lbs Baby Potatoes Rinsed and sliced
• 2 tbsp Tomato Paste
• 28 oz Canned chopped Tomatoes
• 1 cup Red Wine
• 1 tbsp Dried Thyme
• 2 tsp Dried Basil
• 2 tbsp Smoked Paprika
• Salt and Pepper to taste

Instructions

• Preheat the oven to 350F.
• Heat the olive oil in a large pan or skillet and add the chopped carrots and onions. Let them cook at medium heat while stirring occasionally for 3-5 minutes. 
• Next, add the minced garlic and let it cook for half a minute before adding the green lentils. Season with smoked paprika, thyme, salt and pepper and stir together to combine. Mix in the tomato paste and add canned tomatoes and wine. Mix to combine and let the stew simmer for a couple of minutes.
• While the stew simmers, cut the potatoes into slices and set aside. Next, pour the stew into a baking pan and cover the top with the sliced potatoes (you can arrange them nicely or dump them on top as you prefer). Drizzle olive oil on top and season with salt, pepper, dried thyme and smoked paprika. Cover the dish with tinfoil and bake in the middle of the oven for around 40 minutes or until the potatoes are golden and crispy at the edges. Serve hot and enjoy. 

Find the full recipe on how to make this easy vegan lentil casserole right here

Easy Harvest Salad with Pears

This delicious easy harvest salad is incredibly easy to make and loaded with harvest goodness. Think juicy sliced pears, sun dried tomatoes, roasted smoky chickpeas, fresh basil and creamy feta cheese. This wedge salad can easily be served as a delicious stand alone dish, side dish or healthy lunch. It doesn’t get much better than this.

Ingredients

• 6 small pears Rinsed
• 2 tbsp Olive Oil
• 2 cans Chickpeas Rinsed and drained
• 3 cloves Garlic Minced
• 2 tbsp Smoked Paprika
• Salt to taste
• 1 tbsp Soy Sauce or Tamari
• 1 tbsp Sambal Oelek Chili paste Medium hot or as you prefer
• 1 bunch Fresh Basil Chopped
• 3 tbsp Pine Nuts Optional
• ⅓ cup Feta Cheese Crumbled
• 1 Lemon – juice from

Instructions

• Start. by removing the pits from the pears and slice into ½-inch wedges. Add the pear wedges to the salad bowl and immediately drizzle lemon juice and a pinch of salt. Stir together to make sure all the pear wedges are covered in lemon juice (to prevent them from going brown).
• Heat olive oil in a skillet or frying pan and add the drained chickpeas. Let the chickpeas cook at medium high heat for a few minutes before adding soy sauce, smoked paprika, sambal olek, minced garlic and a pinch of salt. Stir together to combine and let it cook for a few more minutes shile stirring occasionally, until the chickpeas become golden brown. Remove from the heat and add to the salad bowl. 
• Next, chop sun dried tomatoes and add to the salad. Gently mix everything together to combine and finally top with feta cheese, pine nuts (optional) and fresh basil.Serve and enjoy.

Find the full recipe on how to make this delicious easy harvest pear salad right here

Easy Vegan cauliflower Chickpea Meatballs

These Easy Cauliflower Chickpea Meatballs or should I say vegan Meatless Meatballs are so deliciously flavourful, tender on the inside and crispy on the outside – and they’re loaded with Mediterranean flavours. It doesn’t get any better than that.Made with cauliflower, chickpeas, fresh basil and sun-dried tomatoes they taste like a small slice of Italy – a delicious, mouthwatering and irresistible Mediterranean slice that is. 

Ingredients

• 1 tbsp Olive Oil
• 1 head Cauliflower Broken into florets
• 1 Red Bell Pepper Chopped
• 1 15 – ounce can Chickpeas Drained and drained
• 1 Red Onion Chopped
• 2 cloves Garlic Minced
• 1 cup Panko Breadcrumbs
• 1 tsp Turmeric
• 2 tsp Smoked Paprika
• 2 tbsp Tomato Paste
• 3 tbsp Sun-dried Tomatoes Chopped
• 1 bunch Fresh Basil Chopped
• Pinch of salt
• Pinch of Pepper

Instructions

• Preheat oven to 375F and line a baking tray with baking paper.
• Cook the cauliflower in a pot covered with water for 12 minutes or until the cauliflower is tender (test by poking it with a knife)
• Heat a skillet with olive oil and sauté the chopped onion and bell pepper at medium heat for 3 minutes or until the onions are soft.Once the onions have softened, add the minced garlic and stir together. Let everything cook for one more minute.
• Next, add the cooked and drained cauliflower to a food processor along with the chickpeas, onion/pepper mix and all the rest of the ingredients and process until everything is combined (be careful not to process too much as the chickpeas should still have a little texture).The mixture should be wet but come together in a ball without falling apart. 
• Next, use two spoons or your hands to shape the mixture into meatballs and place the meatballs on the lined baking tray. Sprinkle sesame seeds on top (optional).
• Bake the meatballs in the oven for 20 minutes, before flipping them over and baking for 15-20 minutes on the other side or until the meatballs are golden and slightly crispy on the outside. Serve with your favourite side dish and enjoy. 

Notes

Freezer friendly. 

See the full recipe on how to make these amazing Easy Cauliflower Chickpea Meatless Meatballs right here

1 Bowl Easy Vegan Fudge Brownies

Of course I had to include my favourite vegan brownie recipe on my top 15 vegan fall recipes list.

Get ready for this easy 1 bowl fudgy brownies recipe that may just be the best vegan brownies ever. They are rich, decadent, fudgy and oh so tasty. Plus, they’re made with simple ingredients and no one would ever guess they are vegan and dairy free.

Ingredients

• 1 cup (140g) All Purpose Flour
• 6 tbsp Cacao Powder
• 1 cup (200g) Caster Sugar
• ⅓ cup (80ml) Vegetable Oil
• 1 tsp Vanilla Extract
• ½ cup (200g) Vegan Dark Chocolate Melted
• 3 tbsp Instant Coffee Powder
• 1 cup (240ml) Almond Milk
• ½ cup (75g) Dark Chocolate Chips Vegan 

Instructions

• Preheat the oven to 350F (180C) and line an 8-inch square baking tin with baking parchment. 
• Add flour, sugar and cacao powder together in a large mixing bowl and stir everything together until combined.
• Next, add the instant coffee powder to the melted chocolate and stir together until the coffee is dissolved. Pour the melted chocolate into the large mixing bowl. Quickly add the almond milk, vegetable oil, vanilla and salt and gently stir everything together. Once the douch is smooth, add the chocolate chips and mix together. 
• Next, pour the brownie batter into the lined baking tin and bake for around 25-30 minutes in the middle of the oven. Use a skewer to determine when the brownie is ready by inserting it in the center of the cake – If the skewer comes out clean the brownie is done. Be careful not to overbake, as the brownie will lose it’s fudge like texture. Serve as is or with a topping of chocolate sauce and side of fresh berries…and add a dollop of ice cream for an extra decadent treat.Enjoy. 

Notes

Storing the brownies in the fridge after they are done will make them extra fudgy and delicious.These brownies can be frozen.

See the full instructions on how to make these amazing 1-bowl easy vegan fudgy brownies right here

Creamy Vegan Mushroom Risotto

This amazing creamy mushroom risotto is the real deal. It’s quick, easy and guaranteed to be creamy and delicious every time. Get ready for a super easy weeknight meal that’s a bit of a one pot miracle in a bowl.

Ingredients

• 2 tbsp Olive Oil
• 2 Shallots or 1 onion Diced
• 5 cloves Garlic Minced
• 7 oz Mushrooms Thinly sliced
• 1 cup Risotto Rice Uncooked
• 4 cups Vegetable Broth
• ½ cup White Wine
• 1 tbsp White Wine Vinegar
• 8 tbsp Nutritional Yeast
• 1 bunch Fresh Basil
• Pinch of salt
• Pinch of Pepper

Instructions

• Heat the olive oil in a large pan. Add the shallots and let them cook for 1-2 minutes while stirring. Add in the minced garlic and cook at medium-low heat until the onions are softened. 
• Next, stir in the rinsed and sliced mushrooms and let them cook for a few minutes. 
• Pour in the risotto rice and cover with the vegetable broth, white wine vinegar and the white wine. Bring to a boil before reducing to a simmer. Let it cook for approximately 30 minutes while stirring occasionally.
• Once all the liquid has been absorbed, add the nutritional yeast and mix until everything is combined. Stir in the fresh basil and season with salt and pepper. Serve hot and enjoy!

See the full recipe and instructions on how to make this easy Creamy vegan Mushroom Risotto right here

Easy Vegan Lasagna

Of course I had to include my super easy vegan lasagna recipe. It’s the ideal comforting vegan Autumn recipe.

This delicious and super simple vegan lasagna recipe is loaded with cheesy flavors and amazing textures. It might just be the best vegan lasagna ever.

Ingredients

• 1 pack Ready-bake Lasagna Noodles Whole Wheat
• 1 tbsp Olive Oil
• 2 Eggplants Sliced
• 4 cups Spinach Fresh or frozen
• 1 15 oz can Crushed Tomatoes
• 2 tsp Dried Oregano

Tofu Ricotta

• 1 block Firm Tofu Crumbled
• ¼ cup Nutritional Yeast
• ½ cup Hummus or bean spread
• ½ cup Fresh Basil Chopped
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Garlic Powder

Instructions

• Preheat the oven to 350F. 
• Rinse the eggplants and cut of the ends. Slice into medium thin slices and brush both sides with olive oil. Heat a skillet and cook the eggplant slices a few minutes on each side. Take them off and leave them to cool.Next, sauté the spinach at medium heat for a few minutes. Set aside wile you make the tofu ricotta.

Tofu Ricotta

• Place the drained tofu in a large bowl and crumble with a fork (or your hands if you prefer).Add the nutritional yeast, hummus or bean spread, fresh basil, olive oil and garlic powder. Mix together until everything is combined and looks like ricotta.

Making the Lasagna

• Grease the inside of a deep 9-inch baking dish with olive oil. Pour a quarter of the tomato sauce into the bottom of the dish and add one layer of noodles. Next, add half the ricotta mixture and spread it out evenly. Cover with a layer of eggplant slices laying them out exactly as you would the noodles. Spread half of the spinach on top and cover with tomato sauce. Add another layer of noodles and repeat the steps – ricotta mixture, eggplants slices, spinach and tomato sauce. Finally top with one last layer of noodles and top them off with the rest of the tomato sauce. Sprinkle with nutritional yeast on top and cover with foil.Bake in the middle of the oven for about 30 minutes.

Vegan roasted Eggplant Pizza

This Vegan Roasted Eggplants Pizza is so good you won’t believe it. Imagine roasted eggplants that are soft, sweet and savory with crispy edges all covered in delicious vegan cheese. It doesn’t get much better or much easier than this.

Vegan Spinach, Leek and Mushrooms Pie

This vegan spinach leek mushroom pie is loaded with fresh veggies, a creamy tofu “egg” filling and a flaky pie crust, making it the ultimate brunch or dinner recipe.

Ingredients

• 1 9-inch Deep Dish Frozen Pie Crust

For Tofu “egg” the Filling

• 12 oz Silken Tofu
• 1 tbsp Olive Oil
• 3 tbsp Nutritional Yeast
• ¼ tsp Turmeric
• Pinch of salt
• Pinch of Pepper
• ¾ tsp Garlic Powder
• ½ tsp Onion Powder

Veggie Filling

• 1 cup Frozen Spinach
• 2 cups Mushrooms Sliced
• ½ cup Leeks Sliced
• 1 Tomato Sliced
• 5 tbsp Sundried Tomatoes Chopped
• 2 tbsp Olive Oil
• Pinch of salt
• Pinch of Pepper
• ½ cup Grated Vegan Cheese

Instructions

• Preheat oven to 425F.
• Prick the bottom of the frozen pie crust and place a piece of foil on top to cover it. Top with dry beans or pie weights, and bake for 10-15 minutes. 
• While the pie crust bakes, heat a olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes or until they start to turn golden and the excess water has reduced. Add in the frozen spinach, tomatoes, sundried tomatoes and leeks and cook until they are soft and the leeks are tender. Season with salt and pepper and set aside.
• Next, add silken tofu to a food processor and mix together with olive oil, nutritional yeast and spices. Blend until everything is smooth and combined.
• When the pie crust is ready, lower the oven temperature to 375F.
• Take the pie crust out of the oven and remove the beans and tinfoil.
• Mix together the cooked veggies with the tofu mixture and pour it into the pie. Top with a few slices of tomatoes and the shredded vegan cheese. Bake the pie in the middle of the oven at 375F and bake for 30-40 minutes, or until it’s golden on top. If the crust starts to become too dark, cover the pie with aluminium foil.Once baked, let the pie cool a little before cutting and serving.It’s also great served cold.

Amazing 1 bowl Vegan Blueberry Muffins

I couldn’t leave out this Amazing 1 bowl Vegan Blueberry Muffins recipe from my top 15 easy and delicious Favourite Fall recipes. It’s one of my favourite easy muffin recipes for all year round because it’s easy to make, has a light and fluffy texture and tastes absolutely amazing.

They are loaded with blueberries and always a crowdpleaser at any event. And on top of that these amazing vegan muffins are freezer friendly.

Ingredients

• 2 cups All Purpose Flour
• 2 tsp Baking Powder
• ¼ tsp Salt
• ¾ cup Organic pure cane sugar or your preferred sugar
• 1 cup Almond Milk
• ⅓ cup Canola Oil
• 1 tsp Vanilla Extract
• Zest from ½ Lemon
• 2 cups Blueberries Fresh or frozen
• 2 tbsp Extra course sugar for sprinkling on top Optional

Instructions

• Preheat the oven to 350F.
• Line a standard muffin pan with liners and spray them lightly with oil.
• Combine almond milk, lemon zest and vanilla extract and set aside.
• In a large mixing bowl, mix together all the dry ingredients:flour, sugar, baking powder and salt. 
• Next, add the almond milk mixture and canola oil. Stir gently together and be careful not to overmix. A few small lumps are fine.
• Add the blueberries and gently fold them in. Carefully pour the batter into the muffin pan until they are almost full. Top with a few extra blueberries and sprinkle a little sugar on top. 
• Bake the muffins for around 25 minutes or until they are golden brown on top. Test with a toothpick to see if they are done (insert a toothpick in the muffins – once it comes out clean they are done).
• Take the muffins out of the oven and let them cool 5-10 minutes in the pan before removing them. Let them cool on a cooling rack.Serve and enjoy.You can store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for later.

The Best Vegan Mushroom Stew

This easy vegan mushroom stew had to make it onto the list because it is one of my favourite vegan recipes for fall and winter.

This recipe is the best vegan mushroom bourguignon I’ve ever tried. It’s loaded with flavors and delicious textures. The richness of the red wine along with the dark taste of the mushrooms is beyond amazing.

Ingredients

• 2 cups All Purpose Flour
• 2 tsp Baking Powder
• ¼ tsp Salt
• ¾ cup Organic pure cane sugar or your preferred sugar
• 1 cup Almond Milk
• ⅓ cup Canola Oil
• 1 tsp Vanilla Extract
• Zest from ½ Lemon
• 2 cups Blueberries Fresh or frozen
• 2 tbsp Extra course sugar for sprinkling on top Optional

Instructions

• Preheat the oven to 350F.
• Line a standard muffin pan with liners and spray them lightly with oil.
• Combine almond milk, lemon zest and vanilla extract and set aside.
• In a large mixing bowl, mix together all the dry ingredients:flour, sugar, baking powder and salt. 
• Next, add the almond milk mixture and canola oil. Stir gently together and be careful not to overmix. A few small lumps are fine.
• Add the blueberries and gently fold them in. Carefully pour the batter into the muffin pan until they are almost full. Top with a few extra blueberries and sprinkle a little sugar on top. 
• Bake the muffins for around 25 minutes or until they are golden brown on top. Test with a toothpick to see if they are done (insert a toothpick in the muffins – once it comes out clean they are done).
• Take the muffins out of the oven and let them cool 5-10 minutes in the pan before removing them. Let them cool on a cooling rack.Serve and enjoy.You can store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for later.

Cream of Mushrooms Soup

This cream of mushroom soup had to make it onto my 15 easy and delicious vegan Fall recipes list. It is so deliciously creamy, decadent and super easy to make. It’s so silky, soft and loaded with flavors that no one will believe it’s vegan.

Ingredients

• 1 tbsp Olive Oil
• 1 small White Onion Chopped
• 2 Leeks Sliced
• 5 cloves Garlic Minced
• 1 tbsp Dried Thyme
• 16 oz Button Mushrooms Sliced
• 2 Portabella Mushrooms Chopped
• ¼ cup All Purpose Flour or Gluten free flour
• 3 tbsp Soy Sauce
• 1 can Full Fat Coconut Milk
• 3 cups Vegetable Broth
• 3 tbsp Nutritional Yeast Optional
• ¼ tsp Nutmeg
• Pinch of salt
• Pinch of Pepper
• 1 bunch Fresh Parsley for garnish Chopped

Instructions

• Heat the olive oil in a large pot. Add the chopped onions, leeks, dried basil, salt and pepper. Stir everything together and let it cook at medium heat for a couple of minutes. 
• Once the onions have softened, add the sliced mushrooms and stir to combine. Cover the pot and let the mushrooms cook for 7-10 minutes, while stirring occasionally.
• Once the mushrooms have softened, sprinkle in the flour and stir together. Let it cook for one more minute before pouring in the soy sauce and coconut milk. 
• Stir to combine and add the vegetable broth and the nutritional yeast. Season with salt and pepper and mix everything together well. 
• Bring to a boil and let it cook for 4-5 minutes to thicken the a little. Serve with a garnish of fresh parsley.

Find the full recipe blog post here for all the details on this amazing vegan cream of mushrooms soup recipe

Vegan Creamy Polenta with Mushrooms

Super easy and deliciously creamy vegan polenta with mushrooms recipe. It’s the ultimate comfort food and so easy to make. Plus it tastes absolutely decadent and amazing. Making this creamy polenta with mushrooms takes no time at all, and can even fit into a busy weeknight schedule.

Ingredients

Creamy Polenta

• 3 cups Water
• 1 cup Vegetable Broth
• 1 cup Polenta/corn meal
• 3 tbsp Vegan Butter
• Pinch of salt

Creamy Mushrooms

• 1 tbsp Olive Oil
• 1 Leek Sliced
• 2 cloves Garlic Minced
• 16 oz Mushrooms
• 1 tbsp Soy Sauce
• 1 can Full Fat Coconut Milk
• Pinch of salt
• Pinch of Pepper
• 1 bunch Fresh Parsley Chopped

Instructions

• Bring the water and salt to a boil in a medium sized pot. Pour in the corn meal while whisking and whisk until there’s no more lumps. Reduce the heat to low and let the polenta simmer for 10-15 minutes while stirring occasionally. 
• In the mean time, heat a pan with olive oil and add the sliced mushrooms and leeks. Let them cook for around 5-10 minutes until the leeks are soft and the mushrooms begin to take on a golden color. 
• Once the mushrooms are softened, add the garlic, salt, pepper and soy sauce. Combine everything and pour in the coconut milk. Bring the sauce to a boil and do a taste test. Add more spices if needed.Turn the heat down a little and let the mushroom sauce simmer and start to reduce a little. 
• Next, add the vegan butter to your polenta (and if you want an extra cheesy taste you can add 2 tbsp Nutritional yeast as well). Stir the polenta until everything is combined and take it off the heat.Pour the chopped parsley into the mushroom sauce and quickly stir together last minute.
• Serve the polenta in a bowl topped with the mushroom sauce and garnish with a little freshly chopped parsley. Enjoy

Find the full recipe for creamy vegan polenta with mushrooms right here

Vegan Pasta Bolognese with Mushrooms

This easy vegan pasta bolognese with mushrooms are one of my favorite comfort food recipes. It’s rich in taste, partly thanks to the deep dark mushroom flavors enhanced by the red wine. It’s a flavor packed dish that hits all the right spots.

Ingredients

• 1 tbsp Olive Oil or Coconut Oil
• 2 large Carrots Finely diced
• 1 White Onion Diced
• 3 cloves Garlic Minced
• 1 cup Mixed Mushrooms Finely Chopped
• 1 pound Portabella Mushrooms Finely Chopped
• 5 Black Olives Pit removed and finely chopped
• 1 cup Red Wine
• ¾ cup Water
• 2 cups Crushed Tomatoes
• 1 tbsp White Wine Vinegar
• 2 tsp Dried Oregano
• 2 tsp Dried Basil
• 2 Bay leaves
• 2 tbsp Soy Sauce
• Salt and Pepper to taste
• 1 bunch Fresh Basil Chopped

Instructions

• Rinse the carrots, onion, garlic, olives and mushrooms and chop them in a food processor.
• Next, heat olive oil in a large pan and add the chopped vegetable mix. Let it cook at medium high heat for 10-15, while stirring occasionally. Once the veggies are softened and slightly browned, add dried oregano, dried basil, salt, pepper, soy sauce and red wine and let it simmer for a few minutes.
• Next, add the crushed tomatoes and water and stir to combine everything. 
• Turn the heat down, add bay leaves and cover the dish with a lid, leaving it to simmer for 15-20 minutes. 
• Once the sauce is close to done, cook the pasta as instructed on the package.
• Pour half of the fresh basil into the pasta sauce and stir to combine.
• Serve the pasta topped generously with pasta sauce and garnished with a little fresh basil.Enjoy.

For the full recipe and instruction for how to make this amazing vegan Pasta Bolognese with Mushrooms take a look here