‘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.
- 10ml Massel vegetable bouillon powder
- 85g cabbage, thinly sliced
- 45g purple onion, thinly sliced
- 85g carrots, finely sliced
- 60ml AP flour (Gluten free substitute: rice or glutenfree flour)
- 2.5cm of fresh ginger, finely grated
- 3 eggs, slightly beaten
- Oil for frying
- 60ml gochujang (red pepper paste)
- 7.5ml teaspoons rice vinegar
- 12.5ml teaspoons toasted sesame oil
- 5ml sugar
- 5ml sesame seeds
- Mix all ingredients together in a medium size bowl.
- Heat up oil in a sauce pan over medium heat.
- After oil is warm, drop about ¼ cup of cabbage mixture into hot oil and flatten slightly.
- Brown on side one and then turn to brown on side two.
- When cooked, place on paper towel to drain. Finish cooking the rest of pancakes.
- Serve immediately with red pepper sauce.
Red Pepper Sauce:
- Mix red pepper paste, rice vinegar, sesame oil, sugar and sesame seeds together in a small bowl. Can be served immediately.
- It will store in the refrigerator for up to a month.
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.
- 2 cups broth using Massel Concentrated Liquid Stock, vegetable flavor
- 1 cup raw, unsalted cashews
- 2 tablespoons extra-virgin olive oil
- 2 cups yellow onion, diced
- 1 tablespoon (3 cloves) garlic, minced
- 1 teaspoon natural salt, plus more to taste
- 3 tablespoons nutritional yeast (savory yeast flakes), plus more to taste
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 lbs yellow potatoes, peeled and sliced into 1/8-inch rounds
- 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
- 2 tablespoons finely chopped fresh chives, plus more to taste
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?
- 6 cups broth made with 6 cups of water and 3 Massel beef-style Salt Reduced Ultracubes
- 1 large leek, cleaned and sliced
- 2-3 cups, potato, sliced or cubed
- 1-2 sausage link, sliced
- 3-4 cups greens, cleaned, use variety that you prefer (spinach, kale, rapini, cabbage, etc.)
- 4 sprigs fresh thyme, or 1-2 teaspoon dried
- 2 sprigs fresh rosemary or 1 teaspoon dried
- 1/2 teaspoon red pepper flakes
- Juice of 2 lemons
- Add Massel beef style stock with the rest of the ingredients, leaving out the lemon juice until the end. Stir well.
- Simmer until the potato is cooked through. Approximately 20-30 minutes.
- Fish out the herb stems, if using fresh thyme and rosemary.
- Stir in lemon juice before serving.
- Serve warm.
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.
- 1 lb. fresh brussels sprouts, washed and trimmed
- 5 large carrots, sliced
- 4 garlic cloves, chopped
- 5 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 ½ teaspoons Massel Vegetable All Purpose Bouillon & Seasoning
- Freshly ground pepper to taste
- If the brussels sprouts are very large, cut them in half.
- Peel carrots and cut into inch-size pieces.
- Toss the vegetables in a mixing bowl with the olive oil, garlic, herbs and Massel All Purpose Seasoning
- Transfer to a sheet pan in single layer.
- Roast in a 375 degree oven for 25 to 30 minutes until the vegetables are browned and tender stirring half way through cooking time.
- Add freshly ground pepper to taste.
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.
- 4 tablespoons olive oil
- 2 medium butternut squash, cubed (~8 cups)
- 2 medium carrots, chopped (about 2 cups)
- 1 medium onion, peeled and quartered (about 1 cup)
- 1 whole head garlic, peeled
- 8 cups broth using Massel Concentrated Liquid Stock OR 7’s cubes, vegetable flavor
- 1 bunch cilantro, finely chopped with roots separated in bunch
- 1/8 cup coconut milk (optional)
- 2 teaspoons freshly minced ginger
- 1 teaspoon Celtic sea salt
- Preheat your oven to 350° Fahrenheit.
- Slice the butternut squash in half and scoop out the seeds.
- Cut off the ends where the seeds have been scooped out, place peeled whole cloves of garlic in each cavity and place those pieces face down on the baking dish.
- Peel and cut up the rest of the squash into large cubes and place in the baking dish with the cut up onion and carrot with some olive oil and a touch of Celtic sea salt.
- Roast for one hour until just tender.
- In the mean time, heat 8 cups of vegetable stock.
- Place the cilantro root in a large saucepan and cover with the hot vegetable stock. Allow this to steep while the vegetables roast.
- Empty the roasted vegetables in to the saucepan, and scoop out the whole butternut squash sections that have been infused with the garlic into the saucepan; add the garlic as well!
- Add the minced ginger and bring the pot to the boil, simmer for ten minutes, add the coconut milk and then allow to cool.
- Remove the cilantro root and blend the soup in batches until thick and creamy (which will be a minute or two depending on the power of your blender).
- Garnish with chopped cilantro and serve with a scoop of your favorite grain.
For more recipes using your favorite fall veggies, visit our recipes page and use the keyword search to get cooking.