This baked tofu with lemon and rosemary is a cinch to make. It works as a main course with roasted vegetables and rice. It’s also delicious cold, straight out of the refrigerator.
Source: Easy baked tofu recipe with lemon & rosemary
This decadent mushroom lovers pizza is covered in a rich dairy-free coconut sauce that bubbles and browns to perfection in the oven.
Source: Creamy Vegan Coconut Mushroom Pizza!
Spook your guests this Halloween season with this vegan pumpkin ghoul-ash! This dish is the perfect way to use fall’s ever-popular pumpkin and is hearty to boot with the addition of homemade bread dumplings. This recipe comes to us from Bianca of Elephantastic Vegan. Serves 2 2 lb. / 1 kg cubed pumpkin 1 small onion,
Source: Pumpkin Goulash with Bread Dumplings – Meatless Monday
An easy aquafaba marshmallow fluff recipe that’s only 5 ingredients + 10 minutes to make! It’s like a vegan fluffernutter!
Source: Vegan Aquafaba Marshmallow Fluff Recipe
Do your autumn weekends include Halloween parties or tailgating? If so, you’re going to want to make room on your snack table for this vegan 7 layer dip.
Source: Vegan 7 layer dip: Everyone’s favorite party appetizer
Here’s a vegan pizza that will have even the most bean-hating person fall in love with green beans.
Source: Green Bean Casserole Pizza [Vegan]
Of course, pumpkin is a fall veggie that we should all enjoy. So be sure to check out 10 Ways to Cook with Pumpkin and learn How to Make Your Own Pumpkin Butter and Pumpkin Seeds. Then get to know …
Source: Beyond Pumpkin: Other Seasonal Fall Vegetables You Should Be Using and How to Use Them