must try cozy vegan recipes

Hi everyone! Today we are making 3 amazing cozy meals perfect for fall and winter.

Chickpea Stew:
Stuffed Acorn Squash:
Peanut & Ginger Meatballs:

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INGREDIENTS (PLEASE DO NOT COPY AND PASTE ELSEWHERE THANK YOU)
Chickpea Stew
2 tablespoons (22g) vegan butter
1/4 sweet onion, chopped (about 2.5 ounces/70g)
1 leek, trimmed & cleaned, chopped (about 4 ounces/118g)
1 teaspoon or 2 cloves (7g) minced garlic
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon red pepper flakes, or to taste
1 can (15.5 ounces/439g) chickpeas, drained and rinsed
1 cup (240ml) veggie broth
1 cup (240ml) lite coconut milk
1 cup (42g) kale

Stuffed Acorn Squash
Acorn Squash
2 acorn squash, cut in half and deseeded (about 1350g)
1 tablespoon (15ml) olive oil
Salt & black pepper
Ground cinnamon

Filling
1/2 cup (104g) farro, dry
1/4 cup (28g) slivered almonds
1/4 cup (40g) sweetened and dried cranberries
1 cup (42g) kale, chopped
2 field roast Italian sausage (about 180g), chopped
3 tbsp (45g) vegan parmesan
Pinch of salt
2 to 3 sprigs fresh thyme, plus more for garnish

Peanut & Ginger Vegan Meatballs

Meatballs
1 package (16 ounces/454g) super firm tofu
1 habanero pepper, sliced
1 cup (70g) panko breadcrumbs
1 tablespoon (21g) minced garlic, or 4 cloves
2 teaspoons (10g) ginger paste
2 egg replacers
1/2 teaspoon salt
1 tablespoon (15ml) olive oil

Sauce
1/2 cup (120ml) lite coconut milk
1/4 cup (64g) peanut butter
2 teaspoons soy sauce
1 teaspoon ginger paste
1 teaspoon minced garlic
1 tablespoon maple syrup

Garnish
1/8 cup (15g) chopped peanuts
Parsley or cilantro for garnish

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