By Megan Grigorian

In the Global North, fall is almost upon us, and a new school year has begun. The South is anticipating the start of spring when new life bursts forth. All around the world, we're experiencing seasons of renewal. Recently, CreatureKind hosted a LoveFeast wherein we considered ways the Church might renew its thinking about food and food practices. (Check out this link to the LoveFeast service on CreatureKind’s YouTube page. You’ll hear a profound story about renewal and be offered some reflection questions to help consider your own experience.) The topic got me thinking about meals that highlight the harvest of seasonal vegetables. They remind me that opportunities for renewal come in many forms, many times per year. Hearty root vegetables in the fall, leafy greens in the spring. The satisfaction felt, inside and out, from a flavorful vegetable-forward meal is hard to beat.

Below are a variety of recipes from plant-based chefs all over the globe that spotlight vegetables. In the spirit of renewal, perhaps you might try one that features ingredients you haven’t used before or in a while. Enjoy the process.

Lord, bless our meal, and as You satisfy the needs of each of us, make us mindful of the needs of others.

-Prayer from Mount St. Mary’s Abbey

Carrot and Coriander Soup

**Photo from Avant Garde Vegan, by Gaz Oakley**

When I think of my favorite cozy fall meals, I think root vegetables—sweet potatoes, turnips, fennel, ginger, and many more. Carrots are the root-vegetable star of this soup recipe by the Avant Garde Vegan, Gaz Oakley. A divine combination of spices leads to a creamy, flavorful, fresh soup with crispy homemade croutons topping it off to make the perfect bite. (For a simple, bonus carrot recipe, try this combination of orange-braised carrots and parsnips. Never fails.)

Warm Kale and Artichoke Dip

Lots of greens are coming into season in the Global South. This Warm Kale and Artichoke Dip by longtime plant-based chef Tal Ronnen is a fun way to incorporate those nutrient-dense vegetables, while still highlighting their inherent, undeniable tastiness. When you prepare this healthier, flavorful twist on the classic spinach and artichoke dip, consider serving it hot with veggies or some salty crackers. Chef’s kiss.

Chickpea Potato Curry with Peas

This list of chef Isa Chandra Moskowitz’s top five simple plant-based recipes has some real gems, but I keep coming back to her Chickpea Potato Curry for an easy weeknight dinner that uses most everything I already keep in my pantry. It’s fast, it’s fresh, it’s comforting, it delivers, and it’s fit for any season

Creamy Vegan Cabbage Pasta

Another leafy green, springtime dish that is oh-so-satisfying is Creamy Vegan Cabbage Pasta. From UK plant-based blogger, The Accidental Chef, the pasta sauce here coats the cabbage, complementing its texture and makes for a filling meal that will have you coming back for seconds every time.

Vegetable Pot Pie

A list of vegetable-forward meals wouldn’t be complete without a pot pie. This slam-dunk recipe from Ayinde Howell, an American soul food chef who specializes in vegan cuisine, wraps the fresh, delectable veggies in a flaky crust that looks like a dream and feels like a big hug. It’s perfect for a crisp fall night, or one of those chillier spring evenings as winter comes to an end. Take your time with this one to enjoy the prep and the beautiful rainbow of vegetables that go into this pie—that’s the fun of it.

Blackberry Apple Crumble Cake

No vegetables here, but every meal is made better with a little sweetness at the end, and this Blackberry Apple Crumble Cake by Henrietta Inman marries spring and fall together beautifully. The tartness of these two fruits and the sweetness of the cake is just a perfect combination that is both rich and light, rustic and elegant, fresh and filling. This is also a great dessert for our gluten-free friends.

by Megan Grigorian

If you’re new to DefaultVeg, or just need some help gathering delicious plant-based recipes to bring to your next family or church gathering this Summer, we have you covered. These dishes will please any palate, and no one will be missing the animal products or protein. We’re bringing you flavorful bites, easy for any level of cook, that are solid stand-bys to have in your recipe box for potlucks or dinners at home. If you’re in the Global South, you might want to take a peek here at our cozy, hearty dishes for colder weather. Stay safe and enjoy!

Apricot-Sesame Cauliflower Wings

Cauliflower is a perfect vegetable for delivering the flavors and texture of a crispy wing. Chef Chloe Coscarelli’s recipe brings all the sticky sweet goodness of this traditional US-American snack that will have your guests going for seconds. Check out the full recipe here.

Warm Butter Bean Salad

Bryant Terry creates beautiful, flavorful food, with each recipe in his books so thoughtfully executed. His book “Vegan Soul Kitchen” even pairs the recipes with a song that complements the essence of each dish. It’s a touching collaboration that makes his recipes fun to prepare and share. This salad printed in VegNews from Terry’s latest book “Vegetable Kingdom” is delicious, comforting, and memorable every time.

Pulled Jackfruit BBQ Sliders

Jackfruit is a fruit that is a perfect stand-in for bbq dishes. The texture soaks up any sauce and mimics a bbq sandwich so well--it’s a great meal to serve people who are new to DefaultVeg eating or those who don’t like to eat processed animal meat substitutes. There are many good jackfruit bbq recipes out there, but this is a solid one for beginners that you can tweak based on your personal tastes. Just don’t skip the liquid smoke (which works great for making your own “bacon” out of rice paper as well). Check out the recipe here.

Crockpot Meatballs

If you’ve been to a church potluck in the Southern or Midwestern United States, there is a good chance you’ve seen or tasted crock-pot meatballs. This dish is so comforting and incredibly easy to make plant-based. Just follow any standard crock-pot meatball recipe. Most call for 10 oz of grape jelly and 12 oz of your favorite bbq sauce or chili sauce, and a bag of meatballs. Gardein, Beyond Meat, Aldi, and other brands have great substitutes. They just need to be thrown into the crock-pot with the rest of the ingredients. Set on low for four hours, top with green onions or chives for color, and you have yourself a delicious appetizer.

Mac n Yease

This version of Mac n Cheese is so yummy and is a signature dish from Minki Howell, a Seattle chef who has built an empire from her mission to make vegan food part of the US-American culture. (Check out her compelling story and restaurant history here.) This recipe is really everything you want from mac n cheese--it’s rich, creamy, smoky, layered, and is the food equivalent of a long hug from an old friend. It’s great for a crowd, a picnic, backyard bbq, or yourself any night of the week. You’ll want to try this. Full recipe here.

Passionfruit Chocolate Tart

A dessert that combines chocolate and fruit is going to be high on my list for a summertime treat. This simple and mouth-watering recipe comes from an Australian chef Shannen Martinez known for making fresh, casual, and creative vegan dishes at her restaurants and in her cookbooks. This is a beautiful dessert that is easy to make and impressive to serve. It’s a lovely end to any meal. Her full recipe is printed here.