In Season Vegan: October

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It’s October: the temperature is dropping but I’m determined to keep the heating off for as long as possible. The last of the garden harvest is coming in. Outside, the trees begin to give us a final burst of colour before the chilly winter months. Fingers and toes turn icy cold as the month draws to a close. As the days grow shorter, my need for comfort grows. I need hygge, and I need it soon. There is nothing more beautiful than gathering your family around the table for a piping hot comfort dish that warms both body and soul. The excitement as you set the table. The satisfied groans as the plates are cleared. This is October.

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Why you should be eating the seasons

When food isn’t in season, it has to be forced in energy guzzling hothouses or shipped in from overseas. This isn’t only bad for our planet: the fruit and veg taste best when they are at their natural peak. It is widely believed that fruit and veg that is in season retains more of its nutritional value as it hasn’t spent weeks being transported across the globe. In short: it tastes better, it’s better for our planet, it’s better for our bodies and it’s often better for our wallets too.

The seasonal fruit and veg boxes* from Riverford make seasonal eating even easier, with familiar favourites and more exotic varieties delivered to your doorstep every week.

A Hot Apple Pie Smoothie On A Red Background With String Lights, Apples, Scarves And A Gardening Book

What’s in season in October?

Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).

Fruit

Apples, blackberries, figs, grapes, pears and quince.

Vegetables

Artichoke, beetroot, broccoli, butternut squash, celeriac, celery, chicory, chillies, fennel, garlic, horseradish, kale,  leeks, lettuce & salad leaves, marrow, parsnips, potatoes, pumpkin, radishes, rocket, runner beans, shallots, swede, sweetcorn, tomatoes, turnips, watercress and wild mushrooms.

Other

Chestnuts, chives, cob nuts, curly parsley, rosemary, sage, sorrel and thyme.

January | February | March | April | May | June

July | August | September | October | November | December

Photo by NordWood Themes on Unsplash

These are my top picks this month. Each recipe is warming, comforting and perfect to see you through the Autumn.

Breakfast

Overnight oats or my go-to breakfast if I’ve got a horrendously early start the next day. This apple and cinnamon overnight oats recipe from Leelalicious is worth waking up for!

Lunch

Potato and leek soup is also on my list this month as one of the simplest (and most delicious) winter recipes ever.

This Beet Wellington with Balsamic Reduction from Lazy Cat Kitchen looks absolutely divine. It’s not a simple weeknight dinner, but a long and lazy Sunday lunch. Those types of recipes are always welcome in my house.

Dinner

As always, my Vegetable Curry will be on the menu. This month I was thinking broccoli and squash with a generous helping of kale. I very much need to up my leafy green consumption.

I am in love with this Borlotti & Red Wine Pie recipe from The Veg Space. It’s topped with a kale mash. Think cottage pie, but supercharged in both flavour and goodness. Om. Nom. Nom.

Desserts

Can it get any more autumnal than vegan pumpkin pie? Nora Cooks calls for canned pumpkin puree but you can use fresh pumpkin by roasting, pureeing then draining off some excess liquid.

This apple crumble from Plantiful Heart is a beautifully simple recipe and would be great with some warm custard or vegan squirty cream*.


I’d love to see your seasonal eats this month – tag me on Instagram and use the hashtag #inseasonvegan so I can see what you’re eating.

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