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sweet miscellany

seasonal vegetarian recipes

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Vegetarian Cabbage Rolls with Tofu, Mushrooms, & Walnuts

One-Pot Pumpkin Mac and Cheese (Gluten Free, Ready in 30 Minutes)

35-Minute Fall Flatbread Pizza with Butternut Squash & Plant-Based Sausage

Roasted Pumpkin Soup with Coconut Milk

Vegetarian Pumpkin Poblano Chili (One-Pot)

Creamy Butternut Squash Pasta with Roasted Squash

Fall Kale Caesar Salad with Roasted Delicata Squash

Black Bean Enchilada Casserole with Pumpkin Chipotle Sauce

Peach and Tomato Farro Salad with Basil Dressing

Tofu Tinga Tostadas with Peach Salsa (25 minutes)

20-Minute Cold Vermicelli Salad with Tahini Sauce

High Protein Caprese Pasta Salad (Vegetarian, 30g protein)

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warm kale & lentil salad

orzo soup with butternut & white beans

acorn squash tomato soup

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog

pumpkin polenta with garlicky kale & white beans

apple crisp cold brew latte

apple crumble bars

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