Episode 73 – Our Favorite Cold Weather Vegetarian Dishes

Get your recipe binders ready (you all have those right?!) and your grocery list!  Today we dish about our favorite, crave-worthy vegetarian and plant based dishes and products. Weather your into tofu, tempeh, beans, or meat replacements, we’ve got you covered.

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Resources and Show Notes

Brussels Sprout and Walnut Pizza

Vegan Jambalaya

Sweet Potato Fajitas

Red Pepper Cashew Pasta with Roasted Cauliflower

Tofu-Walnut Bolognese

Lemony Lentil Soup

Red Chili {vegan, 2019 Chili Contest Winner}

Vegan Chili

Stuffed Peppers (Slow Cooker)

Risotto with Fall Veggies (I used this recipe but swapped some Fall/Winter Veg)

One Pot African Peanut Stew

Tofu Sloppy Joes

Sweet and Sour Tempeh

Stuffed Acorn Squash (I also add ground Morning Star or Impossible Burger)

 

Sides

Green Bean Casserole with Cauliflower Cream

Roasted Cauliflower Salad with Creamy Lemon Dressing

Black Bean Salad with Roasted Sweet Potatoes

Autumn Harvest Salad with Pomegranate

Kale Salad with Honey Dijon Vinaigrette

Wild Rice and Butternut Squash

 

Other

Pumpkin Raisin Chia Bites

Smoothies with pumpkin spice and silken tofu (play around with it! Add ice and/or frozen berries for coolness)

Quinoa Apple Cinnamon Breakfast Bake (top with Greek yogurt or Vegan yogurt)

Slow Cooker Pumpkin Pie Steel Cut Oats

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin-Maple Loaf

Pomegranate & Dark Chocolate Bites

Pumpkin Spice Baked Oatmeal with Cranberries

Sweet and Salty Roasted Pumpkin Seeds

Products

Tasty Bite (microwave in bag and pour over rice)

Gardein Meatballs

Kite Hill

Follow Your Heart

Mom Wins

Blender Oat and Greek Yogurt Muffins

Savory Toasted Pumpkin Seeds

Aldi Pumpkin Kombucha

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