Gluten-free, Vegan, Vegetarian Fall Recipes

At last fall is here!  And in honor of that, we have gathered some special fall recipes. These recipes contain no meat or dairy products and they’re gluten free! With these delicious and healthy recipes you can be sure to get your autumn spirit on!

                 Gluten-free, Dairy free Pumpkin Bread

  • 1 cup puréed pumpkin (not pumpkin pie filling)
  • 2 eggs, room temperature
  • 1/3 cup avocado oil (or oil of choice)
  • 1/3 cup almond milk
  • 1 1/4 cups gluten-free flour blend 
  • 1/2 cup certified gluten-free rolled oats 
  • 3/4 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin spice
  1. Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan, set aside.
  2. Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
  3. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  4. Add the dry ingredients into the wet and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired, sprinkle the top with rolled oats.
  5. Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and the center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled. Enjoy with some tea!
Pumpkin Bread Recipe - Love and Lemons

                    Vegan Pumpkin Soup

  • 4 tablespoons olive oil, divided
  • One 4-pound sugar pie pumpkin
  • 1 large yellow onion, chopped
  • 4 large or 6 medium garlic cloves, pressed or minced
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon cloves
  • Tiny dash of cayenne pepper (optional, if you like spice)
  • Freshly ground black pepper
  • 4 cups (32 ounces) vegetable broth
  • ½ cup full fat coconut milk 
  • 2 tablespoons maple syrup 
  • ¼ cup pepitas (green pumpkin seeds)
  1. Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds.
  2. Slice each pumpkin half in half to make quarters. Brush 1 tablespoon of olive oil over the flesh of the pumpkin and place the quarters onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced cut with a fork. Set it aside to cool for a few minutes.
  3. Heat the 3 remaining tablespoons of olive oil in a large pan or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Cook while stirring occasionally, until onion is translucent, about 8 to 10 minutes. Peel the pumpkin skin off the pumpkins and discard the skin.
  4. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper, and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
  5. While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden, and making little popping noises. Then out the pepitas in a bowl to cool.
  6. Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Then blend the mixture. Make sure to blend until it’s smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
  7. Put the soup into individual bowls. Sprinkle pepitas over the soup and serve. You can refrigerate the leftovers for 4 days or freeze up to 3 months!
Pumpkin Soup - Simple Vegan Blog

Gluten-free, Vegan Chickpea and Pumpkin Curry

  • 1 Tbsp. olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 1/4 tsp. cardamom
  • 2 cups of pumpkin, diced
  • 1 cups of vegetable stock (extra if needed)
  • 1 Tbsp. tomato paste
  • 1x 400g tin of chickpeas drained and rinsed
  • 1x 400g tin tomatoes, chopped
  • 1/3 cup red lentils, rinsed
  • a few handfuls of fresh baby spinach
  • 3 cups brown rice, cooked
  1. In a frying pan, sauté the onion in a little oil over medium heat until soft.
  2. Add the garlic and spices and fry for a few more seconds until fragrant.
  3. Add the stock, tomato paste, chickpeas, pumpkin, lentils, and tomatoes. Bring to a boil and then let it simmer, covered, for 15 minutes until lentils and pumpkin are soft.
  4. Check halfway through cooking and add more stock if needed so that the lentils cook and it doesn’t dry out and catch.
  5. Simmer for the last 5 minutes if needed for the sauce to reduce and thicken.
  6. Serve with rice and enjoy!
Chickpea and Pumpkin Curry