Wholesome Vegan Fall and Winter Root Veggie Recipes

If you want to add variety to the vegetable side dishes that adorn the many Thanksgiving dishes on your table this year, or just want to add healthy, hearty, vegetable-based dishes to your repertoire of this winter’s best recipes, check out a few new root vegetables- Recipes are a great way to spice up your fall and winter dishes in a nutritious and satisfying way.

Seasonal root vegetables and tubers of the fall and winter seasons like potatoes, sweet potatoes, parsnips, beets, and carrots can give soups, stews, purees, and even desserts an earthy, sweet, and even creamy flavor. They’re filling, packed with complex carbohydrates and fiber that help keep hunger in check, and also excellent sources of antioxidants, vitamins, and minerals like vitamin C, vitamin A, the B vitamins, vitamin K, potassium, and magnesium.

Winter root vegetables and tubers are extremely versatile and can be enjoyed as a healthy, flavourful accompaniment to a main protein – as in their various roles in Thanksgiving side dishes – or as the main player in a filling main course. Below are some of the original recipes we created to celebrate the rich variety of healthy root vegetables in autumn and winter. These healthy root vegetable dishes are vegan and gluten-free, so you can enjoy the delicious flavors of the season even with a restricted diet.

Roasted balsamic beets and sunchokes

These sweet and flavorful turnips and sunchokes go well with a warm salad of fresh or wilted vegetables, goat cheese (if you eat dairy products), and walnuts for lunch. You can also serve them as an accompaniment to fish, tofu, or other protein, depending on your diet.

Ingredients:

• 1-2 pounds of beets, peeled
• 2 cups of sunchokes
• 2 tbsp avocado oil or olive oil
• 3 cloves of garlic, chopped
• 1/2 cup of balsamic vinegar
• 2 tbsp maple syrup
• 3 sprigs of thyme and 1 tablespoon of leaves
• 4 shallots, thinly sliced
• Salt and pepper to taste

Method:

1. In a small saucepan, heat the vinegar, syrup, sprigs of thyme, and 1/4 cup water over medium-high heat.
2. After the mixture is cooked, take it off the heat and let it sit for 5 minutes. Add the sliced ​​shallots and let the mixture marinate for at least 2 hours or up to 48 hours, refrigerated.
3. Remove the thyme and strain the shallots, saving the liquid.
4. Preheat your oven to 425 degrees Fahrenheit.
5. Peel or scrub the beetroot and cut it into pieces no thicker than an inch.
6. Scrub the sunchokes and remove the eyes. Then chop them into 1-inch cubes.
7. Place beets and sunchokes in a large bowl.
8. Mix the avocado oil, balsamic glaze, chopped garlic and pour the glaze over the vegetables.
9. Swirl the vegetables until they are evenly tightened, then spread them in a flat layer on the baking sheet.
10. Bake for 35-40 minutes or until tender.

Stuffed sweet potato boats for the vacation

These filling sweet potato boats make a great main course on vacation or a winter vegan meal. You can also use white potatoes, although sweet potatoes have a richer and more complex taste.

Ingredients:

• 4-5 large sweet potatoes
• 3/4 cups uncooked quinoa
• 2 tbsp olive oil
• 1 cup of balsamic vinegar
• 3 portobello mushrooms, chopped or 12 ounces white mushrooms, sliced
• 2 cups of chopped Swiss chard
• 2 tbsp coconut aminos or gluten-free tamari
• 3 cloves of garlic, chopped
• 2 shallots, sliced
• 1/2 cup coarsely chopped walnuts
• 1/4 cup of roasted pumpkin seeds or sunflower seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tbsp fresh parsley, chopped

Method:

1. Preheat your oven to 400 ° F and line a baking sheet with parchment paper
2. Cook the quinoa by placing the quinoa in a medium saucepan with water and bringing both to a boil over high heat. After the water boils, reduce the heat to low and simmer covered for 18-20 minutes or until the water is absorbed.
3. When the quinoa is done, remove the lid and let cool completely, then fluff with a fork.
4. Halve each sweet potato lengthways and brush the insides generously with balsamic vinegar and olive oil. Sprinkle with cinnamon, salt and pepper and place face down on the baking sheet.
5. Bake with the cut side down for 15 minutes, then carefully turn the potatoes with the cut side up and bake for another 30-40 minutes or until the fork is tender.
6. While the sweet potatoes are baking, place the balsamic vinegar in a small saucepan and simmer gently for 10 minutes or until the volume is reduced to half.
7. Put the cooked sauce in a cast iron pan with a tablespoon of olive oil over medium heat. Fry the quinoa until golden brown and a little crispy.
8. Mix with 2 tablespoons of coconut aminos and then place the quinoa in a bowl.
9. In the same pan, fry the shallots and mushrooms with 1 tablespoon of coconut amino acids until brown (about 5 minutes). Add the garlic and Swiss chard until the green has withered.
10. Return the quinoa to the pan and stir.
11. When the sweet potatoes are finished roasting, carefully scoop out some of the filling and generously fill each half with as much filling as possible. Roast in the oven for another 5 minutes, then remove, sprinkle with nuts and seeds, drizzle with the balsamic vinegar reduction and garnish with chopped parsley before serving.

Mashed curry parsnips, carrots and sweet potatoes

This flavorful puree goes well with any hearty meal or is a nice addition to your Thanksgiving or winter holiday spread.

Ingredients:

• 3 medium-sized sweet potatoes, peeled
• 2 large parsnips, peeled
• 2 large carrots, peeled
• 1 cup unsweetened almond milk
• 1 teaspoon curry powder
• 1/2 teaspoon paprika
• 1 tbsp coconut oil
• Juice and zest of a lime
• 2 inch piece of fresh ginger, peeled and cut into four strips
• 1/3 cup toasted almonds, sliced
• 1/2 teaspoon sea salt
• Optional fresh coriander for garnish

Method:

1. Preheat your oven to 400 ° F.
2. Bake the sweet potatoes, carrots, and parsnips by pricking them with a fork, wrapping them in foil, placing them on a baking sheet, and bake for 50 minutes or until tender. If the carrots and parsnips are small, instead of wrapping them individually, wrap the two carrots and the two parsnips together.
3. Put the almond milk, curry powder, paprika, fresh ginger and coconut oil in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, or until the volume is reduced by a third. Discard the ginger.
4. When the sweet potatoes are cool enough to handle, peel them and place them in a food processor or blender with the parsnips and juices that remain in the foil wrappers of the vegetables.
5. Add the reduced almond milk and puree the mixture with salt and pepper until smooth. Add more almond milk if it’s too thick.
6. Put the warm puree in a serving bowl. Garnish with lime juice, lime zest, flaked almonds and fresh coriander.

Warm sweet potatoes baked with cinnamon

These nutty, warmly spiced sweet potatoes are reminiscent of apple crisps, but can also be enjoyed as a side dish for dinner or as a healthy winter dessert. They have a classic holiday flavor and are nutritious and easy to prepare. Try them as a healthy dessert for the holidays.

Ingredients:

• 3 medium-sized sweet potatoes, peeled and halved lengthways
• 2 teaspoons of ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground clove
• 2 tbsp pure maple syrup
• 1/3 cup walnuts or pecans, chopped
• 2 tbsp dried dates or figs, chopped

Method:

1. Preheat your oven to 350 ° F and line a baking sheet with parchment paper.
2. Peel the sweet potatoes and cut in half lengthways.
3. Use a paring knife to remove a little bit of the center of the sweet potato halves to make a very shallow boat.
4. Place the sweet potatoes inside out on the baking sheet.
5. Mix the spices and the chopped nuts in a small bowl.
6. Drizzle each sweet potato with a thick layer of maple syrup, then generously sprinkle the topping on each sweet potato.
7. Bake them for 25-30 minutes or until tender.

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