Autumn is a time of change, beauty, the end of summer, the beginning of school years, and a chill in the air. Sometimes all we need is the warm comfort of savory spiced dishes. Read on for a Veggie Pot Pie, Stuffed Acorn Squash, and Carrot Spice Muffins! 

Classic Comfort:

Vegetable Pot Pie

Vegetable Pot Pies

Photo by Kate Kosaya

My mom loved a good chicken pot pie. When she went vegetarian we had to find a good alternative..good thing there are plenty of veggies to fill these delicious pies! It’s just not Autumn without a good pot pie. This recipe even calls for a poultry seasoning (also vegetarian) that makes it taste just like the original.

See the full recipe on Vegetarian Times here.

Flavor Excursion:

Mushroom, Kale, and Quinoa Stuffed Acorn Squash

Veggie Stuffed Acorn Squash |

by Kelly Page

Squash is what autumn is all about. We decorate with it, flavor with it, visit patches searching for the craziest shaped ones, and–best of all–cook with it! This recipe uses coconut oil, kale, mushrooms, and a handful of spices to spruce up this bright autumn staple.

Click here to see the full recipe on Tasting Page.

Munchies and Crunchies:

Vegan Carrot Spice Muffins

Vegan Carrot Spice Muffins

by Angela (Oh She Glows)

These muffins pack a punch with flax seeds, cinnamon, clove, ginger, maple syrup, applesauce, and walnuts. That’s not a bland muffin! Enjoy these for a quick on-the-go breakfast or pre-workout snack for long lasting fullness and a touch of sweet to satisfy.

Follow this link to see the recipe from Oh She Glows.

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