My Go-To Vegan Fall Soup and Biscuits

Sweet Potato Soup

I love fall food that feels warm and has a good amount of spices poured in, anything that makes me think of pumpkin pie is a win in my book. I found a recipe a while ago for a sweet potato soup and I made adjustments to make it vegan and add more of a kick to it.

What you’ll need:

• 2 TBS Extra Virgin Olive Oil
• 2 medium sweet potatoes
• 1LB bag of carrots
• ½ Large white onion
• 4 cloves of garlic
• 3 cups of vegetable broth
• 1 sweet apple (ie: pink lady, honey crisp, gala)
• 2 cups of water
• 2 cups of oat milk (or any plant milk of your choice)
• 1 1/2 tsp salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp cayenne pepper powder
• 2 tsp cinnamon powder

How to make it:

1. Sauté diced onions on low heat until glassy (about 10 minutes, stirring regularly) add garlic and sauté until golden
2. Add diced carrots and sweet potatoes and sauté with spices until everything is evenly coated at medium heat (about 3 minutes)
3. Add boiling vegetable broth and stir on high heat for a couple minutes to keep everything boiling
4. Lower heat to a simmer and cover to cook for 30 minutes, or until vegetables are very mushy
5. Remove heat and add the diced peeled raw apple to the pot and use a hand held blender or transfer to a heat safe stand blender and blend until smooth
6. Add two cups of boiling hot water and 1-2 cups of plant based milk depending on how thick you like creamy soup
7. Add more seasonings to taste

Vegan Biscuits

I love biscuits so much, they remind me of British scones, so I’ll top these with jams, vegan lemon curd, or vegan butter. But sometimes I want good old fashioned biscuits and gravy so this is how I make the biscuits! They’re so easy, and so yummy.

What you’ll need:

• 2 cups all-purpose flour
• 1 cup plant based milk
• 1 tbsp lemon juice
• ½ tsp baking soda
• 1 tbsp baking powder
• 1/3 tsp salt
• 4 tbsp cold vegan butter

How to make:

1. Preheat 450
2. Mix plant based milk and lemon juice to make vegan buttermilk (set aside)
3. Sift to combine dry ingredients
4. Add cold butter to dry ingredients and mix with your hands until sandy consistency but don’t let the butter get warm
5. Create a well in the dry ingredients and slowly add the “buttermilk” (I did about a 1/4 cup at a time) combine slowly with a wooden spoon until it just comes together and it’s slightly tacky
6. (I didn’t use all the “buttermilk”)
7. Put on a floured surface and fold the dough in on itself 5-6 times (don’t kneed, you’ll lose air) then press it gently out so it’s ~1inch think. Take a circular cutter (I used a wine glass) and press it straight down into dough and do a twist and release
8. I was able to get 5 out of my first section, I carefully re-folded and got 2 more, and my last one was the extra dough.
9. Arrange on baking sheet that’s greased so they’re just touching and brush the tops with melted vegan butter.
10. Bake 10-15 minutes or until golden tops