Vegan Dishes To Make This Autumn

Hello Autumn, hello comfort food. My favorite season is here. In order to make this season a little bit more sustainable, let’s use as much as possible fresh ingredients that come from the region. September, October, and November is the best season to eat pumpkin, squash, cabbage, sweet potatoes, carrots, and Brussel sprouts. Although tomatoes and cucumbers can still be grown in Dutch greenhouses in an energy-efficient manner, most greenhouse products are more polluting for the environment than vegetables and fruits that grow in the open air. The best and cheapest is to eat products that are grown on Dutch soil. Here are some easy recipes you can make this season:

Pumpkin soup with ginger

Eating pumpkin is very healthy. Pumpkin is rich in fiber, potassium, and vitamin C. Gingerol is the main bioactive compound in ginger. It has powerful anti-inflammatory and antioxidant effects. 
See the recipe here

Beets salad

Beets are rich with potassium, betaine, magnesium, folate, vitamin C and a have a good dose of nitrates. Beets can also help reduce blood pressure and anemia, improve circulation and cognitive function.
See the recipe here

Grilled veggies

This easy recipe is great for a lazy night. You can just add any veggie you have at home and put them all together in the oven.
See the recipe here

Lentils dish

Lentils are rich with fiber, protein, minerals, and vitamins. They are a must in a vegan diet. Lentils are also very versatile. You can eat them in salads, in soups, with rice or in a dish like this one.
See the recipe here

Filled Pumpkin

Pumpkin is a very versatile veggie. You can boil it, bake it, puree it and even fill it and put it in the oven.
See the recipe here

I hope you like this recipes and try them this autumn.

With Love,
Alisson

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