In our new kitchen and utility room, I will soon be afforded the luxury of two refrigerators. This is a luxury I thought I would never have, but the day it is just around the corner! And I hope it means easier weeknight dinners and fewer trips to the grocery store.
Currently, I am attempting to keep 1-3 of the following in the extra freezer space:
pizza dough
tofu taco filling
flour tortillas in taco and burrito sizes
lentil stew
butternut squash soup
hummus
mashed potatoes in individual servings
gravy
kale (blanched and frozen frozen from the garden)
pancakes
muffins
On Sunday I make a few things to stash in the fridge, in hopes of making lunch at easier once or twice during the week. If am lucky the kids don’t change their mind about their favorite recipes between Sunday and Tuesdays.
marinated chickpeas
sandwich bread
muffins (generally banana nut)
rice
black lentils (traditional dal for one kid, plain ol’ lentils for the other)
boiled red potatoes
soup of some variety (often, butternut squash, veggie and dumplings, or white bean)
There’s something magical about the first days of fall—the cooler air, the changing light, and the desire to slow down and savor the season. This year, I decided to officially welcome fall by starting the day early, setting a cozy scene with fresh greenery, candles, and simple yet thoughtful touches around the house. By the evening, the stage was set for a warm, intimate meal shared by candlelight—nothing fancy, just comfort food that feels like home.
The menu? Red beans and rice—a simple, hearty dish that’s easy to make but feels special with a little extra care in the presentation. Here’s how the day unfolded and how you can bring a little seasonal magic to your own table.
Starting the Day: Setting the Fall Scene
I woke up early, eager to set the tone for the day. There’s something about getting a head start in the quiet of the morning that feels grounding, especially when you’re preparing for a change of season. I took some time to make fresh greenery arrangements—eucalyptus, rosemary, and whatever I could gather from the yard and local market. Their simple beauty filled the house with a fresh, woodsy scent, instantly bringing the essence of fall indoors.
Next, I placed candles around the dining area, layering them in different heights. Some were in brass holders, others were simple pillar candles, but all were in soft, warm tones to create an inviting glow. The flicker of candlelight has a way of making everything feel special, even the simplest of meals.
As the sun rose, the space transformed. The light streaming through the windows mingled with the warm candlelight, and the greenery added a fresh, natural feel to the space. By the time evening rolled around, I was ready to share a meal in this little autumn sanctuary I’d created.
The Menu: Red Beans and Rice
Red beans and rice is a classic comfort dish, but that doesn’t mean it can’t look and feel beautiful on the table. For this meal, I decided to take a simple approach with a little attention to presentation to make it feel extra special. My family likes mixing up the mix of beans, and I often use half kidney and black beans. Sometimes I also brown slices of either Beyond or Field Roast vegan sausages, I prefer something spicy, the kids tend to prefer something mild. You can see in the photo that sometimes I toss finely chopped curly kale. It’s an opportunity to get something green into the kids and kale is one of my most favorite foods.
Hot chili oil (optional, for those who like a little heat)
Optional: your favorite vegan sauage
Instructions:
If you’re using dry beans, soak them overnight and cook them until tender. If using canned beans, drain and rinse them.
In a large pot, heat olive oil and sauté the onions, garlic, and bell pepper until softened.
Optional: Brown slices of vegan sausage.
Add the beans, vegan sausage, smoked paprika, cumin, thyme, and bay leaves. Stir in about 2 cups of water or vegetable broth, bring to a simmer, and cook for 20-30 minutes, until the flavors meld. Season with salt and pepper to taste.
While the beans are cooking, prepare the rice according to the package instructions.
Plating the Meal: Elevating the Everyday
To add a touch of elegance to the meal, I decided to serve the rice in a way that feels a little more refined. After cooking the rice, I packed it into small Pyrex dishes, then turned them out onto the plate so they held their shape. This simple trick makes the rice look structured and special without any extra effort.
Once the rice was neatly plated, I spooned the rich, savory red beans alongside it. For those who love a little heat, I drizzled hot chili oil over the top of the rice—just a small splash to bring warmth and spice to the dish. The chili oil adds not only a kick of flavor but also a pop of color, which looks beautiful against the clean white rice.
Setting the Candlelit Table
With the food ready to go, I turned my attention to the table. The fresh greenery from the morning was still crisp and fragrant, making the perfect centerpiece for a fall-inspired meal. I laid a simple linen tablecloth, added a few more candles for warmth, and made sure each place setting had a napkin and a small bowl for the chili oil—letting everyone decide how much heat they wanted with their meal.
As the candles flickered, casting soft shadows across the table, the atmosphere felt relaxed and cozy—the perfect way to welcome the season. The simple meal of red beans and rice, paired with a thoughtfully set table, turned an ordinary evening into something special.
Fall is here, and that means it’s time to warm up the kitchen with cozy, hearty meals! If you’re anything like me, the changing leaves and cooler temperatures bring a craving for all things comforting and nourishing. Whether you’re making a pot of stew, baking pumpkin bread, or roasting root vegetables, having the right ingredients on hand makes all the difference. Here are some of my must-have plant-based items for fall cooking to help you create delicious, seasonal meals with ease.
1. Plant-Based Butters
Let’s be real—plant-based butter is a staple in any kitchen, but during fall, it becomes even more essential for baking, roasting, and sautéing. These are my go-to brands:
Miyoko’s Creamery European Style Cultured Vegan Butter – Made from cashews and coconut oil, this butter has a creamy texture that’s perfect for baking and spreading. It’s rich and slightly tangy, making it a fantastic choice for flaky pie crusts or drizzling over roasted squash. Available at Whole Foods, Sprouts, or online at Thrive Market.
Earth Balance Original Buttery Spread – Earth Balance is my all-purpose butter substitute. It works well for sautéing fall veggies like Brussels sprouts and sweet potatoes, and is a great addition to cornbread or vegan biscuits. You can find it at most grocery stores, including Kroger, Target, and Harris Teeter.
2. Hearty Grains and Legumes
Fall meals often call for hearty grains and legumes that bring comfort and substance. These ingredients are not only filling but packed with nutrients:
Farro– Farro is an ancient grain that’s perfect for salads, soups, or grain bowls. Its nutty flavor pairs beautifully with roasted fall vegetables like butternut squash or carrots. Bob’s Red Mill makes a great farro that’s available at most natural food stores or on Amazon.
Lentils– Whether you’re making a comforting lentil stew or adding them to a plant-based shepherd’s pie, lentils are a fall must-have. Brown and green lentils hold up well in soups and stews, while red lentils break down for creamier dishes. Grab a bag at any local grocery store or order organic ones from Thrive Market.
3. Seasonal Vegetables
What’s fall cooking without seasonal produce? Stock your fridge with these staples for the ultimate autumn meals:
Butternut Squash – Roast it, puree it into a soup, or add it to grain bowls. Butternut squash is a fall classic.
Sweet Potatoes – Bake them whole or dice and roast them. They’re perfect for adding to salads, tacos, or even making sweet potato pie.
Brussels Sprouts – Roast with a drizzle of balsamic glaze or toss them into a warm salad with farro or quinoa.
4. Herbs and Spices
Fall cooking calls for warming herbs and spices to elevate your dishes with cozy, comforting flavors:
Sage and Thyme – These are the ultimate herbs for fall. Sage brings an earthy flavor that’s great in stuffing, and thyme is essential for soups and roasted vegetables. Fresh is always best, but dried versions work well too.
Cinnamon, Nutmeg, and Cloves – These spices are essential for all your fall baking needs. From pumpkin bread to spiced oatmeal, they add that sweet warmth we all crave this time of year.
Pumpkin Pie Spice – Save yourself the trouble of mixing these spices individually by grabbing a jar of pumpkin pie spice. It’s perfect for baked goods, smoothies, and even coffee! Look for McCormick or Trader Joe’s versions.
5. Flavorful Broths
A good broth is the base for so many fall recipes, from soups to stews to risotto. Here are my favorite plant-based broths:
Pacific Foods Organic Vegetable Broth – This broth has a rich, savory flavor that adds depth to any soup or stew. You can find it at most grocery stores, including Whole Foods, Harris Teeter, and Target.
Better Than Bouillon Vegetable Base – This concentrated paste can be mixed with water to create a quick broth or used as a flavor enhancer in sauces and gravies. Available at Walmart, Kroger, or Amazon.
6. Spice Blends
Keep things simple with these all-in-one spice blends that are perfect for fall:
Trader Joe’s Everything But the Leftovers – This spice blend tastes like Thanksgiving in a jar. Sprinkle it on roasted veggies or use it to season your tofu. Available exclusively at Trader Joe’s during the fall season.
Simply Organic Tuscan Herb Seasoning – Perfect for hearty soups, pasta dishes, and roasted vegetables, this blend of basil, oregano, and rosemary brings a taste of the Mediterranean to your fall meals. Available at most health food stores or online at Simply Organic’s website.
7. Nutritional Yeast
This cheesy, nutty flavor bomb is perfect for adding depth to soups, sauces, and even popcorn. I always keep nutritional yeast on hand for my fall cooking. Brands like Anthony’s and Bob’s Red Mill offer great options and can be found at most grocery stores or online at Amazon.
With these plant-based essentials stocked in your pantry, fridge, and spice cabinet, you’ll be ready to whip up cozy, hearty fall meals that will keep you and your family satisfied. From comforting soups to rich baked goods, these staples will help you create delicious plant-based dishes all season long.
Happy fall cooking—and don’t forget to enjoy a kitchen dance party while you’re at it!
As the days start to cool down and the air turns crisp, there’s nothing like a comforting, nourishing food bowl filled with seasonal ingredients. This early fall bowl brings together earthy, hearty flavors and a variety of textures that capture the transition from summer to autumn.
Featuring herby roasted sweet potatoes, sautéed spinach, and mushrooms, protein-packed quinoa, and black beans with a savory twist, this bowl is the perfect balance of comfort and nutrition. The addition of fresh cucumber slices adds a refreshing, cool crunch that brightens up the rich, warm components of the bowl. Here’s how to make this delicious, plant-based dish.
This bowl is a perfect transition meal as the seasons change. The roasted sweet potatoes and hearty mushrooms bring in the grounding, warming flavors we start to crave as the temperature drops. Sautéed spinach and garlic add a boost of nutrients and depth of flavor, while the fresh cucumber slices provide a cool, crisp element that hints at the tail end of summer. The black beans with balsamic and soy sauce add a savory, slightly tangy note, and quinoa provides a protein-packed base to tie it all together.
The best part? You can prep many of the elements in advance—like the roasted sweet potatoes and quinoa—making this bowl a quick and easy weeknight meal that still feels special and seasonal.
Ingredients
For the roasted sweet potatoes:
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 tablespoon olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
For the sautéed spinach:
2 cups fresh baby spinach
¼ red onion, thinly sliced
3 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
For the black beans:
1 can black beans, drained and rinsed (or 1 ½ cups cooked black beans)
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
¼ cup water
For the mushrooms:
2 portobello mushrooms, cleaned and quartered
1 tablespoon olive oil
1 tablespoon tamari or soy sauce
Salt and pepper to taste
For the quinoa:
1 cup quinoa
2 cups vegetable broth
For the cucumber:
1 small cucumber, thinly sliced
Instructions
1. Roast the Sweet Potatoes
Preheat your oven to 400°F. Toss the sweet potato cubes in olive oil, fresh rosemary, thyme, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through. They should be golden and tender when done. The fresh herbs give them a burst of flavor that screams early fall.
2. Cook the Quinoa
While the sweet potatoes are roasting, rinse the quinoa and combine it with the vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
3. Sauté the Spinach and Onions
Heat olive oil in a pan over medium heat. Add the sliced red onion and garlic and sauté until the onion softens, about 4-5 minutes. Add the spinach and cook until it wilts, about 2-3 minutes more. Season with salt and pepper. This simple, garlicky spinach adds warmth and depth to the bowl.
4. Prepare the Mushrooms
In the same pan (no need to clean it out), add a little more olive oil if needed, and sauté the quartered portobello mushrooms. Add tamari or soy sauce to bring out the umami flavors. Cook for about 5-7 minutes, until the mushrooms are soft and browned.
5. Cook the Black Beans
In a small saucepan, add the drained black beans, water, soy sauce, and balsamic vinegar. Bring to a simmer and cook for about 5 minutes until the beans are heated through and the flavors have melded. The balsamic gives the beans a slightly tangy, rich flavor that pairs perfectly with the sweet potatoes and mushrooms.
6. Assemble the Bowl
Now comes the fun part—assembling your food bowl! Start by spooning a generous portion of quinoa into the bottom of the bowl. Then, add the roasted sweet potatoes, sautéed spinach and onions, portobello mushrooms, black beans, and a handful of sliced cucumbers for a crisp, refreshing contrast.
Tips for Serving:
Drizzle with tahini or your favorite dressing for an extra creamy element. A simple lemon-tahini dressing or a balsamic glaze would work beautifully.
Top with fresh herbs or microgreens to add a burst of freshness.
Sprinkle with sesame seeds or pumpkin seeds for a bit of crunch.
I see you. I see you stirring, chopping, roasting, and mixing. I see the love you put into each meal, how you gather ingredients like little pieces of your heart, hoping to nourish the ones you love. You spend hours flipping through recipes, tweaking flavors, tasting as you go, and there’s beauty in that.
But let’s get real for a second—not every meal has to be a masterpiece. Some days, the energy to create that perfect dish just isn’t there. And that’s okay.
Sometimes, you’ve gotta order the Chinese takeout or make a simple peanut butter and jelly sandwich. You don’t have to make a homemade sauce, or roast the perfect vegetable, or whip up a fresh loaf of bread every time. Sometimes, the most loving thing you can do for yourself—and for the people you feed—is to keep it simple, to take a break.
There’s no shame in the easy meal. In fact, there’s a kind of magic in letting go of perfection. You don’t have to create art on every plate for it to count. A sandwich made with care can be as nourishing as any three-course meal. Takeout eaten together at the table can be just as meaningful as a home-cooked feast.
So today, if all you have in you is takeout or toast, you are still a fantastic cook. The meal doesn’t define you. The care you give, the thought you put in, the love you offer—that’s what matters.
What of the greatest challenges I experienced of switching from a vegetarian to a vegan diet with kids – was replacing the fast and easy quesadilla for lunch. I didn’t think this crowd pleaser could be replaced – but I’m happy to report that I was wrong. I made them just this weekend, proving even after years of frequently appearing on the table, they are still gobbled up without complaint.
The popular bean-a-dilla lunch takes only a few minutes to make , packs a protein punch and is easy to jazz up with salsa a side salad. Personally, I prefer to sauteed some onion and peppers to add to the inside of mine, but the kids are purists. We also have been known to make this recipe using hummus instead of re-fried beans. It’s a little meh if plain or traditional hummus but roasted red pepper and spinach hummus are pretty great, and are a crispy warm addition to a simple salad.
A thousand years ago when I started a vegan diet, there weren’t many butter options out there, and the flavor was over the top fake. Today, like the rest of the vegan market, there are more sophisticated and well-developed vegan options on the scene. There are two vegan butters I generally reach for – cultured options like Miyoko’s and something a little more spread-able, like Earth Balance.
I prefer to buy organic Earth Balance, which has become nearly impossible to find in recent months. My grocery shopping is divided up between a local farm, Whole Foods, and Target (price comparison for budget shoppers like me). When Target didn’t have any organic Earth Balance when I was loading up for holiday groceries, I opted to try the Good & Gather organic plant-based buttery spread.
I expected it to have an over the top flavor depended on too much salt, so imagine my surprise when I found it had a quiet sweet and salty balance more akin to the delicate flavor profile of actual butter. I have used it for all types of cooking and baking and it’s performed well, but I still generally prefer it for toast and cooking, and reserving the pricier Miyoko’s for baking. I made ridiculous peanut butter cookies and brownie’s recently using the Miyoko’s and couldn’t have been happier with how well it creamed with the sugar giving each treat a perfect crumb. It also performs well when making butter cream frosting, where the more spreadable vegan butters to do not. The buttery spreads look great when first going onto the cake, but easily melt, soaking into the cake.
I never tire of savory breakfast, and I am making more of an effort to find more variety of flavors and textures in my diet. Here is your regular reminder that a simple, healthy breakfast is not out of reach even in the hustle of a morning dash out the door. This morning it took me about five minutes to make grits, heat up leftover shiitake and onions leftover from pizza makings earlier this weekend. To make it feel fancy, I added a wee bit of vegan butter, generous cracked pepper and sprinkle of chipotle chili.
When times are stressful I crave the cozy comfort that can only be brought by foods from childhood. In the earliest years of a vegan diet, these moments left me feeling deprived. Today I just lean into that “mostly vegan” practice and have a serving of homemade macaroni at the family gathering. Eventually I learned to make satisfying vegan versions of most things, especially veggies and dumplings, mashed potatoes and gravy, biscuits, stuffing/dressing and so much more. While happily scrolling through Instagram months ago I saw Timothy Pakron,aka Mississippi Vegan’s photo of his take on vegan Hamburger Helper. I can’t tell you the last time I thought about Hamburger Helper, but I was overcome with memories of the funny white glove (was it supposed to be an oven mit or something?) that was on the box of Hamburger Helper and other 1980s delicacies like Rice-a-Roni, both with enough salt to cause great concern for all of our cardiovascular health, I’m sure.
Anyway, I read the vegan Hamburger Helper recipe and I even though I personally don’t super love cooking with meat substitutes, the nostalgic cravings spurred on by a stressful week got the better of me.
Timothy Pakron’s version has a little spicier than my kids approve of, so I toned things down just a little. I also moved to a stove top only version because my dutch oven is on the smaller side. It makes 6-8 servings and makes great leftovers for lunch the next day.
With that, I introduce you to Mostly Vegan Mamas Vegan Hamburger Helper!
Ingredients
1 yellow onion, chopped
1 small head of garlic, finely chopped
1 package of your favorite ground meat substitute, I use Beyond Meat
1 25 oz can of fire roasted tomatoes
16 oz shells pasta
2-3 tablespoons nutritional yeast
optional handful of vegan (or not vegan) cheese, I use Violife Cheddar shreds
4-6 tablespoons olive oil
1 tablespoon oregano
1 teaspoon sage
1 teaspoon thyme
1/2 -1 teaspoon chipotle chili powder
1 teaspoon sage
3-5 tablespoons soy sauce
1 shake of smokey paprika
optional: extra spices!! a shake or three of smokey paprika, one shake hot pepper, a few shakes garlic and onion powder
Directions
In a 8 quart pot, over medium heat saute onion, garlic with ground beef substitute, being sure to break apart the beef into a crumb size texture. If it doesn’t have a juicy quality about it, add a little extra olive oil.
Add all herbs and spices (except the optional extras!) and stir for until it smells amazing (1-3 minutes)
Add fire roasted tomatoes, soy sauce, nutritional yeast, cheese or cheese substitute
Stir in pasta
Add enough water to just cover the pasta
Stir well and let simmer. While the pasta cooks stir frequently (but not constantly) to make sure nothing sticks to the bottom. As the pasta cooks it will get thick and creamy. You may need to add a little extra water. When the pasta is done, check out the overall texture. If the pasta falls apart from the sauce easily you may need to add a little water. Scoop-able and creamy is the way to go.
Taste test! I like strong flavors, and I shake extra everything until there is a nice balance of salt and spice. I generally add extra of garlic and onion powder, a little extra olive oil and soy sauce and just enough chipotle chili to make the kids a tiny bit made at me.
Finally a recipe that assumes your kids will eat more than one pancake!
Pancakes are a weekend treat in our house and involve team work. I make the batter, but my husband does the frying because if you know what thing about me it should be this: I can’t flip a pancake to save my life.
These pancakes balance fluff and substance. They hold up with to a variety of toppings – though I am a bit of a purist and just want some vegan butter and honey on mine. Fried apples, apple butter, chopped berries and pecans sound good too! My family loves cinnamon, so I often add several shakes to the batter to spice it up. If you’re feeling extra festive, you could go all in with some pumpkin spice mix.
Ingredients
2 cups of plant based milk. I used organic unsweetened soy milk.
2 cups of all purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
4 tablespoons melted vegan butter or canola oil
2 tablespoons sugar
Directions
Whisk dry ingredients together to break up clumps in the flour.
Add plant based milk and butter (or canola oil).
Politely ask someone else to cook them for you over medium heat. Turn them over when the bubbles start to emerge on the top and don’t press them too hard with the back of your spatula – you’ll ruin the fluffy texture!
Mostly Vegan Mama 