Vegan Fall Dishes: 3 Delicious Recipes

This is a fantastic place to start if you want to live a more plant-based lifestyle. Begin by eating one or two vegetarian meals per week and see how your body and family react. I’m guessing you won’t miss the meat at all! If you’re thinking about going vegan, check out these vegan fall dishes.

Vegan Fall Dishes: 3 Delicious Recipes

1- Spanish Vegetal Tortilla



  • 550 g of potatoes
  • 2 onions
  • 1 clove of garlic
  • 200 g silken tofu
  • 120 g chickpea flour
  • 10 cl of soy milk
  • 50 g cornstarch
  • 200 ml water + ½ tsp vegetable stock
  • 2 tbsp of chives
  • 2 tbsp of curry powder
  • 1 pinch of salt
  • Pepper


Start by peeling your potatoes, cleaning them, and cutting them into thin slices.

Finely chop the onions and press the garlic.

In a well-oiled pan, fry the onions, garlic, and your potatoes covered over medium heat for about 20 minutes until your potatoes are tender (but not too tender, they should still hold together). Stir from time to time.

In the meantime, prepare your tortilla mix: in a bowl, mix the silken tofu with the chickpea flour, cornstarch, spices, chives, salt, and pepper. Gradually add the liquids (soy milk and water + broth) and mix well. Your preparation will be a bit liquid, don’t worry, everything will come back in order when cooking.

When your potatoes are cooked, pour them into your liquid mixture.

Heat the oil in your pan and place the whole mixture in it.

Cover and cook for 10 minutes on each side over low heat. You can flip your tortilla when you start to see bubbles appear in the center of it and it starts to come apart by itself.

Serve cold or hot, with a green salad, roasted peppers, or sliced tomatoes if in season!

Author’s Tip: To flip the tortilla, I used a trivet that I placed like a lid on my pan, flipped it over, and slid my tortilla back into my pan, uncooked side down.

2- Jackfruit In Barbecue Sauce And Sweet Potatoes With Paprika



For the roasted sweet potatoes:

  • 3 medium-large sweet potatoes
  • 1 tsp paprika
  • 2 tablespoons olive oil
  • salt and pepper

For the jackfruit:

  • 1 can of jackfruit (280 g net weight)
  • 1 onion
  • 1 clove of garlic
  • 2 tablespoons of olive oil
  • 1,5 tsp of smoked paprika
  • 1 level tablespoon of cumin
  • 1 pinch of cinnamon
  • 1 pinch of nutmeg
  • 2-3 tablespoons barbecue sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon of soy sauce
  • 60 ml of water
  • salt and pepper

To accompany :

  • 200 g brown rice
  • 1 avocado
  • 1 handful of sprouted seeds


Start by cooking the brown rice by absorption (1 part rice to 3 parts water). Allow 40-45 minutes.

Wash potatoes and peel. Cut into 1 cm thick slices. Put the slices of potatoes in a bowl and mix with paprika, oil, salt, and pepper.

Place the potatoes on a baking sheet lined with baking paper and bake for 25 minutes at 220°C. Turn over halfway through cooking.

Rinse the jackfruit. They are light-colored triangles. With a fork, flake the flesh.

In a frying pan, brown chopped onion and chopped garlic with 2 tablespoons of olive oil.

Add the spices: cumin, paprika, cinnamon, and nutmeg. Mix well.

Add the flesh of the jackfruit and mix. Leave for two minutes over high heat so that it takes on the smell of the spices.

Add barbecue sauce, tomato paste, soy sauce, and a little water. Add pepper and mix. Let cook for about 15 minutes.

At the end of the cooking time, transfer to a dish and put in the oven for 15 minutes. Turn on the grill for the last 5 minutes so that the flesh is caramelized and well browned.

Cut the avocado into slices and rinse the sprouts.

To serve, divide rice, potatoes, jack fruit, avocado slice, and sprouts among 3 soup plates or bowls.




  • 1 melon
  • 1 cucumber
  • 250 g of tofu with herbs
  • ½ lemon
  • 2 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • Fresh basil leaves


Peel and dice the cucumber.

Cut the melon, remove the flesh from the skin and remove the seeds. Dice the melon.

Dice the tofu.

Mix all the ingredients and prepare the sauce by whisking the oil with vinegar and lemon juice.

Season and pour the dressing over the salad.

Finish with the fresh basil leaves.


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