Are you gearing up for your Thanksgiving feast? I’ve been planning my menu for months. While I don’t necessarily like what the holiday stands for, I do love the tradition of sitting around a table and sharing a delicious meal with my family. Over the years, I’ve slowly gotten my parents and other relatives to add more veggies to their plate. Our cookbook, Frugal Vegan, has definitely helped. I get warm and fuzzy feelings when someone texts me a photo of my recipe they made for dinner!
If you don’t have a copy yet, Frugal Vegan is the Well Vegan cookbook! It’s chock full of 99 affordable and delicious plant-based recipes. There’s something tasty to make for every occasion and season. Katie and I adore fall, so we made sure to include some hearty, stick-to-your-ribs recipes that highlight yummy autumn produce. This is where our giveaway comes in!
We’re sharing an exclusive look at three fall-themed recipes from Frugal Vegan right here on the blog. To for a chance to win a copy of the cookbook, all you have to do is make one of the recipes below, take a photo, and post it on Instagram. Tag us (@well_vegan) and use the hashtag #fallingforfrugalvegan in your caption for a chance to win a copy of the cookbook! Get creative with plating your meal. The use of pumpkins, fall leaves, and other festive props is highly encouraged! To qualify, you must post the photo to your feed, not your stories, and your account needs to be public.
Here are the recipes!Print
This soup is perfection in the fall—from color to flavor, it exudes warmth. The basic preparation is so simple, but it dresses up beautifully with a few fresh herbs or homemade croutons.
- 2 tsp (5 g) curry powder
- 1 tsp kosher salt
- 2 tbsp (30 ml) extra virgin olive oil
- 1 1/2 lb (680 g) medium carrots, trimmed, peeled, sliced lengthwise, and cut into 1-inch (25-mm) pieces
- 2 medium yellow onions, quartered and sliced in 1-inch (25-mm) chunks
- 1 (15-oz [425-g]) can full-fat coconut milk
- 2 cups (470 ml) water or broth
- Half a lemon, juiced
- Fresh cilantro, for serving, optional
- Preheat the oven to 400°F (204°C).
- Mix the curry powder, salt and olive oil together in the bottom of a large bowl. Add the carrots and onions to the bowl. Toss to coat, and then pour it all out onto a parchment-lined baking sheet.
- Bake until the vegetables are very tender and just beginning to caramelize, about 30 to 40 minutes.
- Remove the vegetables from the oven and transfer them to a large pot. Add coconut milk and water (or broth). Let simmer for just a few minutes. Then, working in batches, transfer to a blender and blend until smooth.
- Return the soup to the pot, warm and add lemon juice and fresh cilantro before serving.
Nut-free, soy-free, gluten-free
This bowl tastes and feels like a warm hug. It has all the makings of a perfect fall meal, right down to the root vegetables drizzled in maple syrup and cinnamon, roasted to tender perfection.
- 1 cup (185 g) farro, uncooked
- 2 tbsp (30 ml) balsamic vinegar
- 1 tbsp (15 ml) coconut oil
- 2 tbsp (30 ml) maple syrup
- 1 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 2 cups (280 g) butternut squash, cut into 1-inch (25-mm) cubes
- 2 cups (256 g) carrot, cut into 1-inch (25-mm) cubes
- 1 cup (152 g) onion, cut into 1-inch (25-mm) chunks
- 6 cups (402 g) kale, torn
- 1 cup (180 g) apple, diced
- Toasted pumpkin seeds, for serving, optional
- Cook the farro according to package directions. Drain any excess water and transfer the farro to a large mixing bowl. Add balsamic vinegar and mix to combine. Set aside to cool.
- Preheat the oven to 450°F (232°C). Combine the coconut oil, maple syrup, cinnamon, cayenne pepper and salt in a small bowl. Whisk to combine. Transfer the squash, carrot and onion to a baking sheet and arrange in a single layer. Drizzle the coconut oil mixture over the veggies and toss to completely coat each piece. Bake for 20 minutes, giving the veggies a good stir and a flip halfway through. When the veggies are fork tender, remove them from the oven and set aside.
- Heat a pan over medium-low heat. Rinse the kale in a colander and drain, but do not dry. Add the kale to the hot pan and cook for a minute or two, until the kale has wilted and the water has evaporated. Remove from heat. Divide the farro between 4 bowls. Top with kale and roasted veggies. Stir in diced apple and top with toasted pumpkin seeds, if desired. Serve warm.
This pumpkin cream sauce is warm, savory and perfectly suited to sweater season.
- 1 lb (454 g) penne pasta
- 1 1/2 tbsp (22 g) vegan butter
- 2 garlic cloves, minced
- 1 can pumpkin purée
- 1 can coconut milk
- 3/4 tsp paprika
- 3/4 tsp salt
- Crispy sage leaves, for serving, optional
- Cook the pasta according to package directions. Meanwhile, melt the vegan butter in a large saucepan over medium heat. Add the garlic and sauté for a minute or two, until fragrant. Stir in the pumpkin purée, coconut milk, paprika and salt.
- Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened. Drain and rinse your pasta and combine it with the pumpkin cream sauce. Stir to thoroughly combine, garnish with fresh or crispy sage leaves if using, and serve immediately.
To recap, choose one of the Frugal Vegan recipes above. Make it, photograph it, upload your photo to Instagram, and include @well_vegan and the hashtag #fallingforfrugalvegan in your caption for a chance to win a copy of our cookbook. We may share your photo in our Instagram stories! All entries must be posted by 11:59 p.m. PT on 11/9/2018. This contest is in no way endorsed by Instagram.