Healthy Dinner: Vegan Fall Harvest Plate

September 23, 2016
The first days of Fall are upon us, and it is a beautiful time of year. The weather is still warm, but the crisp air makes its way into the evenings. The first leaves are starting to change, creating a beautiful natural color palette. Knowing what is around the corner, everyone seems to be out and about taking full advantage of the weather.
The changing of the seasons brings with it another beautiful thing--Fall produce! Squash is probably one of the most recognizable Fall vegetables. With so many different varieties and ways in which they can be prepared, it is easy to see why they are so popular.
An often forgotten, but oh so delicious, variety is the delicata squash. With a creamy texture and slightly sweet flavor, it can be easily used in recipes but also tastes delicious on its own. No need to peel this squash because the skin is delicate enough to be eaten and the small size makes it perfect for single servings.
Along with the Fall flavors of squash and apple, I added a zucchini to this recipe to use up the last bit of the summer squash harvest. This recipe is a simple one, roasted squash and apple drizzled with a peanut sauce. It was perfect as a meal, but would make a wonderful and visually appealing appetizer plate as well.
Healthy Dinner: Vegan Fall Harvest Plate

Healthy Dinner: Vegan Fall Harvest Plate

Recipe Type: Hearty Entrees
utensils YIELDS 2 meals or 1 appetizer plate
herb graphic for recipe card
  • 1 delicata squash
  • 1 zucchini, sliced
  • 1 small apple, sliced
  • 1/2 block tofu, cubed
  • 1 tablespoon coconut oil
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • Peanut Sauce:
  • 1/4 cup tamari
  • 1 tablespoon peanut butter
  • 1 tablespoon water
        graphic for recipe card


1. Preheat oven to 425°F.
2. Slice the delicata squash lengthwise, and remove the seeds in the middle. (You can save the seeds and roast them if you choose; they make a great snack or garnish!). Slice into half moon shapes, toss with olive oil, and spread on a baking sheet. Sprinkle with sea salt.
3. On a separate baking sheet, place the apple slices and brush with coconut oil. Bake for 25 minutes.
4. While the squash is in the oven, heat the coconut oil in a pan over medium-high heat, and add tofu cubes. Pan-fry for about 25 minutes or until they reach your desired level of crispness.
5. After 15 minutes, remove the squash and turn slices to the other side. Add the zucchini to the baking sheet, and bake for an additional 15 minutes.
6. In a small bowl, mix together the tamari, peanut butter, and water. Set aside.
7. Remove the vegetables and apples from the oven, display on a plate with the tofu cubes, and drizzle with peanut sauce. Enjoy!

Also by Kathryn: Healthy Sides: Grilled Sweet Potatoes W/ Avocado Chimichurri Sauce

Related: Carrot and Green Tea Fall Beauty Smoothie

Vegan Pumpkin Lasagna

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Photos: Kathryn Farrugia

Kathryn is a vegan cook and nutrition consultant based in Los Angeles. She uses yoga in the park, runs by the beach and hikes through the mountains to connect and inspire creativity that she brings to her dishes. She is determined to make the world a healthier and happier place one meal at a time. Read more at ZENutrition or follow her on Twitter and Instagram.


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