Can we talk about vegetables for a minute? Whether you're a carnivore, herbivore, or something in between – it's no secret that veggies are a major part of a balanced diet.
And did you know that October is Vegetarian Awareness Month? Who knew, right?
But honestly, it kinda makes sense. Seasonal fruits and veggies in the fall are everything. We're talking apples, bananas, grapes, pears, pumpkins, sweet potatoes, butternut squash. Oh. Em. Yum.
So to celebrate this veg-tastic month (that's a new word, we made it up), our friends at Virtua Health put together these delicious, vegetarian-inspired recipes that take full advantage of fall flavors.
creamy pumpkin soup
Ingredients
· 1 (15 oz) can pumpkin puree (or 4 cups pumpkin, peeled and diced)
· 2 cups chicken broth, low-sodium
· 1 (12 oz) can evaporated milk, fat free
· 1 medium yellow onion, chopped
· 3 stalks celery, sliced
· 2 tsp curry powder
· 2 tsp cinnamon
· 2 tsp chili powder
· 1 tsp fresh sage, roughly chopped
· 3 cloves garlic, minced
· 2 Tbsp Olive Oil
· Salt and black pepper to taste
Directions
· In a medium-sized stockpot or large saucepan, heat oil over medium heat.
· Add minced garlic, celery and onion. Sautee until onions soften.
· Stir in chicken stock, evaporated milk, and pumpkin puree. Bring to a boil, then reduce heat to low.
· In a medium-sized stockpot or large saucepan, heat oil over medium heat.
· Add curry powder, chili powder and cinnamon and allow to simmer for about 20 minutes. (*If using raw pumpkin, simmer until pumpkin softens.
Use a blender to puree in small batches)
· Serve soup with roughly chopped leaves of sage.
Roasted Butternut Squash Pasta
Ingredients
· 2½ pounds butternut squash, peeled, seeded, and cut into cubes
· 2 garlic cloves
· 1 cup vegetable stock, plus more as needed
· 1 box of penne
· ½ cup freshly grated Parmesan
Instructions
· Preheat oven to 400 degrees. Put diced squash and garlic on a sheet pan, drizzle with olive oil, and season with salt and pepper to taste.
Bake for 30 to 35 minutes, flipping halfway.
· In a large pot, bring salted water to a boil and cook pasta according to the instructions. Reserve a half cup of pasta water.
· Transfer roasted squash and garlic to blender and add 1 cup of vegetable stock. Blend until smooth, add more stock until desired thickness.
· Transfer blended mixture to a medium pan on low heat and add reserved pasta water. Add cooked pasta and parmesan cheese and mix until everything is coated evenly.
fall vegetarian chili
Ingredients
· 2 tablespoons extra-virgin olive oil
· 1 small yellow onion, chopped
· 1 green bell pepper, chopped
· 2 jalapeño peppers, seeded and finely chopped
· 2 cloves garlic, finely chopped
· 1 (14.5-ounce) can diced tomatoes, undrained
· 1 (15-ounce) can pumpkin purée
· 1 tablespoon chili powder
· 1 teaspoon ground cumin
· 1/2 teaspoon fine sea salt
· Ground black pepper, to taste
· 1 (15-ounce) can kidney beans, rinsed and drained
Directions
· Heat oil in a large pot over medium-high heat.
· Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.
· Add tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt and pepper and bring to a boil.
· Reduce heat to medium-low and add beans.
· Cover and simmer, stirring occasionally, for 30 minutes more.
· Ladle chili into bowls and serve.
We hope you love these fall-inspired, vegetarian eats! And if you’re looking for more healthy recipes, sign up for Virtua's "Life Hacks for Healthy Living" newsletter here.
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