It’s my favorite time of the year! I love all things fall. In this video I thought I’d share some of some vegan fall inspiration by showing you the yummy foods I ate today. These recipes are hearty and healthy and I”m enjoying them on my fitness journey 😊.
Vegan pumpkin waffles
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Add 11/2 C rolled oats to blender, 1 TBS egg replacer ( bobs red mill) or flax/chia seed. 1 ripe banana,1tsp pumpkin pie spice,1 tsp vanilla extract,1/4 C + 1/8 C pumpkin puree and 1 1/4 C water. If too thick add a little more while blending. Let batter sit for about 5 mins. Pour into greased waffle maker.
Roasted sweet potatoes
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Dice 1 sweet potato add sea salt, pepper, garlic powder, cayenne or chilli powder for a tad bit of spice if you like and a little oil. Bake at 400 until tender about 20 mins.
Cheesy vegan potato cassrole
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First make the cashew cheese sauce. Soak 1 1/2 C cashews in boiled water for 20-30 mins. Drain water and pour cashews into blender, Add 2 cloves garlic, 1/4 C nuttrional yeast, 1/2 tsp turmeric, 1 tsp deliciou bacon seasoning , 1/2 tsp onion powder, 1/2 tsp sea salt, 1/2 tsp dijon mustard, juice of 1 lemon and 1 cup unsweetened almond milk.
Slice about 6 yukon gold potatoes into circles, season with sea salt, pepper, garlic powder, onion powder, deliciou bacon seasoing,(I ordered from deliciou website) smoked paprika. Mix in bowl then cook 1 1/2 sliced yellow onion in skillet with a little oil cook until translucent you can also cook in water for less fat. Add potatoes and cover with 1/2 C water and lid let cook for 15 minutes on medium heat. Once done pour into a bowl and cover with half cheese sauce. Mix then pour into casserole dish pour the remaining sauce on top. Bake at 400 degrees for about 20 mins or until the cheese begins to thicken on top.
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