‘Tis the season of pumpkin everything! We’re not complaining about the abundance of orange goodness, but here at Massel we feel that there are some fall veggies that just aren’t getting the attention they deserve.
We’ve picked a few of our favorite under-recognized vegetables and paired them with an easy gluten-free and vegan Massel recipe, why not try them all?
Cabbage doesn’t have to be boring! This leafy-green is not only an awesome source of fiber, and vitamins K and C, but it can be used in creative recipes that don’t involve picking or kielbasa. We created Cabbage Pancakes paired with a korean-inspired red pepper sauce. These little tasty morsels can be an appetizer or a light meal.
Red Pepper Sauce:
Although often used as a synonym for our other favorite tuber, the yam, sweet potatoes are a fall veggie of their own. Along with a rich orange tone, when cooked, the sweet potato develops a high level of vitamin C. It looks festive and its great for you too! Try out Tess Master’s recipe for Vegan Scalloped Potatoes.
Preheat the oven to 375°F and grease a 9″x13″ rectangular baking dish with olive oil.
Cover the raw cashews with boiled water, and allow to soak for 10 minutes, then drain. Discard the soaking liquid. Set the soaked cashews aside.
To make the sauce, heat 2 tablespoons of the olive oil in a shallow saucepan over medium heat. Add the onion, garlic, and a pinch of salt, and sauté for about 10 minutes, until the onion is soft and translucent and starting to brown. Allow to cool slightly.
Pour the broth, drained cashews, onion mixture, nutritional yeast, lemon juice, rosemary, pepper, and remaining salt into your blender, and blast on high for 30 to 60 seconds, until well combined. (You may have to stop the machine, and scrape down the sides of the container.) You should have about 4 cups of sauce.
Arrange half of the potato slices overlapping in rows on the bottom of the baking dish, and pour half of the cashew cream (about 2 cups) on top to evenly coat the potatoes. Repeat this process with the second half of the potatoes and cashew cream.
Cover with aluminum foil and bake for 45 minutes. Remove the foil, and bake for a further 15 minutes, until the potatoes are cooked through and lightly browned.
Sprinkle with the parsley and chives, and serve family style.
This trendy superfood is more than just a high power lettuce. It can be steamed, baked into quiches and casseroles, or put into a simple crowd pleasing salad, like our Kale and Carrot Salad with Honey Lemon Dressing. Easy to prepare, tasty, and guilt-free, what more could you want in a salad?
Sometimes given a bad name, brussels sprouts are actually some of fall’s most delicious veggies! Roasted, baked, sautéed, or in a stir fry these sprouts can fit into any meal plan. Spruce up these little green guys in our Roasted Brussels Sprouts with Carrots recipe.
The reigning front runner involved in many fall-inspired dishes has to be the butternut squash. They are very similar to pumpkins, and can be used interchangeably, but we think they deserve their own spot in the fall veggie hall of fame, don’t you agree? Here is a classic recipe for everyone’s cozy fall favorite: Creamy Vegan Roasted Butternut Squash Soup.
For more recipes using your favorite fall veggies, visit our recipes page and use the keyword search to get cooking.