Ah, fall—a season that wraps us in its cool embrace, painting the world in fiery hues of orange and gold. It’s like nature’s very own cozy sweater, isn’t it? As the leaves crunch underfoot, there’s nothing quite like indulging in hearty, comforting vegetarian dishes that warm the soul. So, grab your favorite mug of spiced cider and let’s explore some must-try recipes that are as vibrant and comforting as the season itself.
Steps
- Prepare the creamy mushroom risotto by browning fresh mushrooms and combining them with dried porcini and mushroom-infused stock. Add soy sauce and miso paste to enhance the savory taste, and cook it quickly without the need for stirring.
- For the vegetarian pot pie, use a cast iron skillet to prepare the filling and bake it with store-bought puff pastry. Incorporate frozen pearl onions for convenience, and assemble this umami-rich main in about 20 minutes.
- Create a vegan chili by simmering a variety of whole-dried chiles to concentrate the flavors. Use acidic ingredients to maintain the texture of the beans and vegetables.
- Enhance canned chickpeas by simmering them in a spicy and tangy tomato sauce with doctored store-bought garam masala. Let the chickpeas infuse with flavors during a half-hour cooking period.
- Prepare a Japanese-inspired soup by combining miso paste, soy sauce, toasted sesame oil, and scallions. Enhance the taste with homemade vegetable stock.
- For baked pasta, use Kenji’s technique of soaking pasta to achieve al dente perfection without boiling. This method simplifies preparation, especially ideal for cooler autumn days.
- Make a brown butter pasta dish by cooking pasta with less water to concentrate its starch. Dice butternut squash into uniform cubes for even cooking, and create a creamy sauce with the concentrated starch.
- Upgrade orecchiette and broccoli with a creamy turmeric sauce and toasted hazelnuts. These additions provide an earthy and seasonal touch to the dish.
- Use a pressure cooker to save time while preparing roasted squash with apple and aromatics. The puréed squash mixture is enhanced with miso for balance and finished with brown butter, sage, and Parmesan.
- Pair a breaded and fried mozzarella sandwich with a rich tomato or butternut squash soup. This combination makes for a warming and satisfying meal.
- Layer pasta with creamy kabocha squash purée and sautéed apple, then top with cheese for a fall-inspired casserole. Use no-boil pasta sheets soaked in water to ease preparation.
- Make a comforting Korean porridge with winter squash, beans, sweet potatoes, and chestnuts. Serve it as a simple meal alongside kimchi.
- Create a hash with crispy kale, Brussels sprouts, and potatoes, topped with soft-cooked eggs. Par-cook the potatoes to gelatinize starches and achieve a crispy texture when browned.
- Prepare a Tuscan vegetable soup with seasonal root vegetables, hearty greens, and winter squash. Adjust the liquid to create a porridge-like consistency or even fry it into a pancake.
Ingredients
- Fresh mushrooms, well-browned
- Dried porcini mushrooms
- Mushroom trimmings
- Mushroom stock
- Soy sauce
- Miso paste
- Store-bought puff pastry
- Frozen pearl onions
- Whole-dried chiles
- Beans
- Vegetables
- Canned chickpeas
- Store-bought garam masala
- Additional spices
- Tomato sauce
- Miso paste
- Soy sauce
- Toasted sesame oil
- Scallions
- Homemade vegetable stock
- Pasta
- Butternut squash, diced
- Broccoli
- Orecchiette pasta
- Creamy turmeric sauce
- Toasted hazelnuts
- Roasted squash
- Apple
- Aromatics
- Brown butter
- Frizzled sage
- Grated Parmesan
- Breaded mozzarella sandwich
- Tomato soup or butternut squash soup
- Kabocha squash
- Pasta sheets, no-boil
- Cheese
- Winter squash
- Sweet potatoes
- Chestnuts
- Kimchi
- Kale
- Brussels sprouts
- Potatoes
- Seasonal vegetables (e.g., root vegetables, hearty greens, winter squash)
FAQ
- What are some key ingredients in the creamy mushroom risotto?
- The risotto features a combination of well-browned fresh mushrooms, dried porcini, and mushroom-infused stock. Soy sauce and miso paste are added to enhance the savory mushroom flavor.
- How can I quickly prepare a vegetarian pot pie?
- By using a cast iron skillet for both cooking the filling and baking the pot pie, along with store-bought puff pastry and frozen pearl onions, you can assemble a delicious pot pie in about 20 minutes with minimal cleanup.
- What makes the vegan chili flavorful?
- The chili gains its depth of flavor from a variety of whole-dried chiles simmered to concentrate their taste. This method, combined with acidic ingredients, preserves the texture of the beans and vegetables.
- How can I upgrade a classic orecchiette and broccoli dish?
- Enhance the dish with a creamy turmeric sauce and toasted hazelnuts, which provide earthy notes that complement the seasonal ingredients.
- What is a unique twist on a traditional Italian soup?
- This soup incorporates a Japanese influence by adding miso paste, soy sauce, toasted sesame oil, and scallions to bring a new depth of flavor to a simple, hearty dish.
Tips
- For a quick and easy mushroom risotto, use a combination of fresh and dried mushrooms, and enhance the flavor with soy sauce and miso paste. This will elevate the dish’s umami characteristics without the need for constant stirring.
- When making a vegetarian pot pie, prepare the filling and bake it in the same cast iron skillet. Use store-bought puff pastry and frozen pearl onions for a speedy assembly, reducing both preparation time and cleanup.
- To achieve the best flavor in vegan chili, use a mix of whole-dried chiles and simmer them to concentrate their flavors. Incorporate acidic ingredients to maintain the texture of the beans and vegetables.
- For perfectly al dente baked pasta, try soaking the pasta in water before baking. This method eliminates the need for boiling and ensures the pasta cooks evenly in the oven.
Equipment
- Pressure Cooker
- Cast Iron Skillet
- Pasta Soaking Tray or Container (for Kenji’s pasta-soaking method)
- Food Processor or High-Powered Blender (especially for puréeing squash and other ingredients)
- Spice Grinder (for grinding whole-dried chiles and spices)
- Mandoline Slicer (for uniformly dicing butternut squash and other vegetables)
