This is what I eat in a day as vegan who loves cooking healthy food! Whether you’re on a plant-based diet or not, I think you’ll find these recipes are practical, well-balanced, and perfectly comforting for Fall 🍂 Hope you enjoy! Recipes below 👇
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Recipes in this What I Eat in a Day Video:
Sweet Potato Frittata: https://nikkivegan.com/sweet-potato-frittata/
Pumpkin Chocolate Chip Cookies video: https://www.youtube.com/watch?v=5nbHiZSpIGo
Pumpkin Chocolate Chip Cookies written: https://nikkivegan.com/chewy-pumpkin-chocolate-chip-cookies/
Pumpkin Pasta Bake
4 vegan sausages, sliced, I used Field Roast Italian Sausages
2 tbsp olive oil
1 lb mushrooms, sliced
1/2 yellow onion, chopped
3 cloves garlic. minced
4 sage leaves, chopped
4.5 cups chopped kale
1 lb rigatoni pasta
1 cup vegan mozzarella cheese
For the Sauce
4 tbsp vegan butter
5 tbsp flour
2 cups veggie broth
1 cup pumpkin puree
1 can coconut milk
1.25 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground cumin
1/4 tsp allspice
1/8-1/4 tsp cayenne pepper (1/8 for less spicy, 1/4 for more of a kick)
Remove the casing from the sausages and slice into medallions. Then add 1 tbsp olive oil to a large frying pan and then add the sliced sausages. Cook for 4-5 minutes to brown, then transfer to a plate and set aside.
Return the pan to the stove and add the sliced mushrooms. Cook undisturbed for 5 minutes, then sprinkle with a pinch of salt and stir. Cook until most of the moisture has evaporated from the pan, then add the remaining 1 tbsp of olive oil along with the chopped onions.
Cook for 3-4 minutes, then add the garlic and chopped sage leaves. Cook for one minute and then add the kale. Sauté for 2-3 minutes to wilt and then set aside.
Next cook the rigatoni according to the package directions, and move on to making the pumpkin sauce.
For the sauce, combine the butter and flour in a large frying pan until it forms a paste. Add the spices and then slowly add in the veggie broth, whisking as you add it in. Add a little broth, then whisk, then add a little more and whisk again. Once the broth is fully incorporated, add the pumpkin and coconut milk. Allow to simmer for 5 minutes then turn off the heat.
Pre-heat the oven to 400 degrees and reserve 1/3 cup of pasta water from the rigatoni. Drain the remaining water and return the noodles to the pot.
Add the veggies, sausages, 3/4 of the pumpkin sauce, and reserved pasta water. Set the heat to low and mix until well combined.
Then add the remaining sauce to the bottom of 9×13 in casserole dish, and top with the pasta. Sprinkle with cheese and bake until the cheese is melted and the edges are slightly crispy. About 10-15 minutes.
Remove from the oven and allow the pasta to rest for 10 minutes before serving.
I like to serve this with a refreshing green salad on the side or some roasted broccoli. Enjoy!
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Hope you enjoyed this What I Eat in a Day video! Thanks for watching!