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10 Plant-Based Sides and Starters Made with Seasonal Produce for Your Fall Equinox Feast

The Fall Equinox is coming up on September 22nd! Who else is so ready for cozy sweaters, the leaves changing color, and warm apple cider? If you’re planning on celebrating the Equinox, these recipes are perfect to include at your feast! They feature seasonal fall veggies and cozy flavors. They’re also great recipes that you can make all Autumn long! These autumnal sides and starters are not only a great way to use up fall produce, but will also get you excited about the changing season.

We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy!

1. Creamy Pumpkin Sage Soup

Source: Creamy Pumpkin Sage Soup

This Creamy Pumpkin Sage Soup by Kristen Genton is so savory, creamy, flavorful, smooth, just literally everything you could imagine in a soup to warm you up. Not to mention, it’s EXTREMELY easy. This soup takes about 15 minutes to make and that’s only because you have to saute onions and blend the soup.

2. Roasted Brussels sprouts with Garlic Pecans

Source: Roasted Brussels sprouts with Garlic Pecans

Roasted Brussels sprouts with Garlic Pecans by Caroline Doucet. The most addictive side dish. Brussels sprouts are one of the most underrated vegetables. Steamed they’re okay, but roasted? You could eat the whole pan. These brussels sprouts aren’t only roasted, but they’re also topped with toasted salty and garlicky pecans. Those pecans are what take these brussels sprouts to the next level.

Get the FALL Cookbook!

The ultimate Fall cookbook is here! One Green Planet’s FALL: Plant-Based Recipes to Celebrate Harvest Season features an exciting collection of festive recipes that capture the spirit of fall. Wow, your friends and family with these healthy and delicious seasonal meals. From stunning root veggies to sweet pumpkin, and everything spice, these dishes will be the life of the party! Fall is here, which means it’s time to celebrate this glorious season by sharing scrumptious recipes with family & friends. In Fall cookbook, you’ll find plant-based from breakfast to dessert, and for every occasion. Featuring indulgent recipes like Pumpkin Velvet Cake with Buttercream, and Spiced Apple Doughnuts With Apple Cider Glaze, to hearty entrees like creamy pumpkin risotto, and Creamy One-Pot Pumpkin Curry, this book is bursting with fall flavors. Whether you’re craving sweet pumpkin classics or savory root veg, there’s a dish to make your mouth water…happy cooking!

3. Roasted Carrots and New Potatoes With Arugula Pesto

Source: Roasted Carrots and New Potatoes With Arugula Pesto

Although small in size, new potatoes pack more flavor than their fully-grown counterparts. They are sweeter, and their higher moisture content makes them smooth and creamy. So, they’re perfect in this simple side of carrots, potatoes, and arugula pesto. Serve alongside a main like tofu or cauliflower steak. This Roasted Carrots and New Potatoes With Arugula Pesto by Rachel Hanawalt is such a crowd-pleaser.

4. Beet, Cabbage, and Kidney Bean Borscht

beet borscht — Beet, Cabbage, and Kidney Bean Borscht by Allie Penner

Source: Beet, Cabbage, and Kidney Bean Borscht

You will find yourself craving this wholesome Beet, Cabbage, and Kidney Bean Borscht by Allie Penner again and again. Beets are an incredibly healthy food, believed to build the blood according to Ayurvedic and Traditional Chinese Medicine, and aid in nitric oxide production, with the potential to enhance endurance in athletes!

5. Kohlrabi Carpaccio

Source: Kohlrabi Carpaccio

Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, Kohlrabi is part of the cabbage family. The name translates as ‘turnip cabbage’ and the mild, sweet flavor is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. It can be found in two colors, pale green, and the less common purple. This Kohlrabi Carpaccio by Judy Moosmueller is delicious.

6. Apple, Parsnip, and Fennel Soup With Crispy Sage Brussels Sprouts

Source: Apple, Parsnip, and Fennel Soup With Crispy Sage Brussels Sprouts

This apple, parsnip, and fennel soup is the perfect comforting meal that celebrates the fall harvest. The apple provides sweet notes that counter the starchy, zesty parsnip. For added texture and veggies, make crispy sage Brussels sprouts to sprinkle on top. This Apple, Parsnip, and Fennel Soup With Crispy Sage Brussels Sprouts by Claire Ragozzino is so creamy, that your dinner guests will not believe that it is dairy-free!

7. Butternut Squash Salad

Source: Butternut Squash Salad

This Butternut Squash Salad by Desiree Rodriguez is perfect for the tricky weather during the autumn season. Using fresh butternut squash adds some heartiness that you look for in a warm meal that fills you up while the greens keep it light. Plus, butternut squash is in season now so you can get it fresh and cheap! When it comes to butternut squash, soup is probably the number one dish that most people make with it. Butternut squash soup is delicious!

8. Braised Kale

Source: Braised Kale

Healthy and delicious kale, braised with onions, garlic, and stock. This yummy Braised Kale by Rouxbe goes well with almost anything.

9. Sage Purple Potato Cakes With Saffron Sauce and Turnip Greens

Source: Sage Purple Potato Cakes With Saffron Sauce and Turnip Greens

These Sage Purple Potato Cakes With Saffron Sauce and Turnip Greens by Valentina Chiappa are an easy, elegant, and healthy recipe! Drizzle over saffron sauce and top with turnips for a delicious simple starter.

10. Cauliflower Salad with Chermoula and Carrots

Source: Cauliflower Salad with Chermoula and Carrots

Chermoula is a traditional Moroccan marinade made with hefty amounts of cilantro, lemon, and garlic that pack a big flavor punch. While this dressing is usually used as a marinade for meat and fish, this recipe makes a perfect flavor base for a zippy cauliflower salad to spice up a vegetable that can be bland. Roasting was the best choice to add deep flavor to the cauliflower and balance the bright chermoula. You will love this Cauliflower Salad with Chermoula and Carrots by America’s Test Kitchen!

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