The Most Delicious Spicy Vegan Recipes You Have to Try This Fall

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September is here now so I guess it’s acceptable to say it is autumn. For me this time of the year means chilly and cosy nights sipping tea in your favourite coffee shop when it’s raining. Autumn is the perfect time to wear burgundy and oversized sweaters. It is also the perfect time to prepare spicy dishes that keep you warm, nourished and satisfied. I will share two of my all-time favourite recipes, which are first and foremost vegan. They are also easy to make in the sense that they literally require little effort. 

As a disclaimer, I prefer my food spicy so I feel I am not entitled to give any specific measurements on how to use spices, since I tend to use them quite generously. The key here is to taste the food as you add spices and ingredients so that you won’t end up with a dish that is not to your taste. 

 

Sweet Potato Soup

You will need:

  • 1 sweet potato
  • 4 carrots
  • 2 potatoes 
  • 1 can (400ml) of coconut milk or any other plant-based cream
  • 1 medium onion and a couple cloves of garlic
  • Fresh ginger and chili
  • Fresh herbs, such as cilantro or parsley
  • Spices: salt, pepper, paprika, turmeric and cumin

Here’s What You Do:

Start off with chopping up the vegetables, including the garlic, ginger and chili. Then, throw them into a pot and add water just until the veggies are covered. Bring the mixture to a boil, add the spices and let it simmer for about 20 minutes or until the veggies have softened. Meanwhile, chop your fresh herbs. When the vegetables are soft enough, blend your veggie-broth mixture into a smooth texture and add your coconut milk. Serve with fresh herbs sprinkled on top. If you wish to make the dish even prettier add a thin lime wedge on top and sprinkle some sesame seeds. 

 

Chickpea Vegetable Curry

You will need:

  • 1 can (400ml) of coconut milk
  • 1 dl of dry chickpeas
  • Handful of spinach
  • 1 medium onion
  • 2 tomatoes
  • 3 carrots
  • Fresh ginger, garlic and chili
  • 1 lime 
  • Fresh herbs, such as cilantro or parsley
  • 1 tbsp of red curry paste
  • Spices: salt, pepper, paprika, turmeric and cumin

Here’s What You Do:

Start off with chopping up your vegetables. First add the onion and garlic on your pan and cook them until they are sauteed. Throw your carrots, ginger and chili into the pan and cook the veggies until the carrots have softened enough and add the rest of the spices, including the curry paste. Toss them around a little bit before adding the tomatoes. Cover your sauce pan and let the ingredients simmer. Take another smaller sauce pan and boil your chickpeas according to their package. To avoid this step, you can use canned chickpeas. Add your coconut milk and squeeze half of your lime into the veggie-spice mixture and bring it to a boil before letting it simmer down. Meanwhile, chop the fresh herbs and cut the other half of your lime. When your chickpeas are cooked add them along with the spinach into the rest of your ingredients. Serve with cooked rice, and fresh herbs sprinkled on top and a lime wedge on side. 

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About The Author

A strong advocate of pineapple on pizza and a comparative literature major