Pumpkin latte, spicy bread, sweet potato soup with lentils: 5 recipes with vegetable milk for a cozy fall

With the onset of autumn, we begin to gravitate towards more satisfying food – the very comfortable food that warms and gives energy for work, study, sports and fun meetings with friends. Elena Shifrina, CEO and Founder of BioFoodLab, a Russian healthy snacks company, shared her autumn vegan recipes with And at the same time, you do not have to spend a lot of time in the kitchen – all the recipes are very simple and quick to prepare.

Pumpkin latte

Every fall, the drink appears at Starbucks (where it was invented) and many other coffee shops. There it is generously poured with sugar syrups and whipped cream, as a result, the calorie content of one such latte from a coffee shop is about 600 kcal!

My recipe is low in calories and has no added sugar at all. Only natural ingredients to enjoy the benefits in a tasteful way – write down the recipe.

Ingredients (for 2 portions of 200 ml):

½ cup pumpkin puree

1 tsp cinnamon (no slide)

1 tsp nutmeg

¼ h. L. ground cloves

2 cinnamon sticks for garnish

2 tbsp. l. agave syrup Bite

1 tsp vanilla extract

200 ml brewed coffee

200 ml oat or almond milk Bite


Brew coffee in any way convenient for you. In a separate saucepan, heat the oat milk and add the pumpkin puree, agave syrup and all the spices, mix well and heat for a few minutes. Then remove from heat and pour into cups of coffee in a 1: 1 ratio. Garnish with cinnamon!

Pumpkin latte, spicy bread, sweet potato soup with lentils: 5 recipes with vegetable milk for a cozy fall

Sweet potato soup with lentils

A creamy, savory blend of sweet potatoes, red lentils and tender almond milk. This soup will provide a light sweetness, complemented by notes of garlic, ginger and apple cider vinegar. An excellent side dish or a complete meal on cold days.

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Ingredients (for 8 servings):

2 tbsp olive oil

2 medium sweet potatoes (sweet potato), diced (550 g)

1 small white onion, chopped (~ 100 g)

2 cloves of garlic, minced

1 tbsp diced ginger root

½ tsp turmeric

1 bay leaf

1 cup rinsed red lentils

1 cup chopped tomatoes

5 glasses of filtered water

1 cup Bite almond milk

2 tbsp apple cider vinegar

salt and pepper to taste


Heat the olive oil in a large soup pot. Add the diced onion, garlic and ginger and cook until slightly brown (about 3-5 minutes). Add the diced sweet potatoes, turmeric, chopped tomatoes, red lentils, salt and pepper, and bay leaf and toss. Then pour in filtered water.

Raise the temperature to high and bring the soup to a boil. Reduce heat and simmer for another 25-30 minutes, until sweet potatoes and lentils are tender. Remove the pan from heat and carefully remove the bay leaf. Using a hand blender, blend the soup until smooth. Add almond milk and apple cider vinegar, stir until smooth. Season with salt and pepper to taste.

Pumpkin latte, spicy bread, sweet potato soup with lentils: 5 recipes with vegetable milk for a cozy fallSpicy pumpkin bread with seeds

No one would ever guess that this pumpkin bread is vegan. It’s so moist, fluffy, sweet, and generously flavored with cinnamon, nutmeg and cloves. An ideal dessert for cozy autumn gatherings with friends!

Wet Ingredients:

1 tbsp ground flax seeds

2.5 tbsp water

1 1/2 cups pumpkin puree

5-6 tbsp agave syrup Bite

1/2 cup coconut oil

1/4 cup Bite soy milk with vanilla

Dry Ingredients:

3/4 cup gluten-free flour (I have half of rice and corn)

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp lemon juice

1/2 tsp salt

2 tsp ground cinnamon

1/4 teaspoon ground nutmeg

1/4 tsp ground cloves


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raw pumpkin seeds


Preheat oven to 180 degrees and brush with coconut oil on a bread pan. In a small bowl, combine ground flaxseed and water. Set aside until mixture thickens – this is a vegan egg substitute in baked goods.

In a large bowl, beat the pumpkin, agave syrup, coconut oil, flaxseed egg, and soy milk until smooth.

In another bowl, combine the two flours with baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir gently with a large spoon or spatula until the mixture is smooth. Now mix dry ingredients with liquid ingredients and mix well. Pour into a baking dish and sprinkle with pumpkin seeds on top. Bake for about 1 hour 15 minutes, check readiness with a toothpick – it must be dry. Allow the finished bread to cool for 10-15 minutes in the form, and then transfer to the wire rack to cool.

Pumpkin latte, spicy bread, sweet potato soup with lentils: 5 recipes with vegetable milk for a cozy fallCauliflower steak in vegan aioli sauce

Traditionally, aioli is a garlic and olive oil sauce very popular on the northern Mediterranean coast. Usually they add an egg or cream to it, and we came up with a vegan version of this recipe! Cauliflower steak – an unusual dish looks very impressive on the table, so it is perfect for dinner with friends.


130 g cauliflower

20 ml olive oil

Greenery for decoration

For the aioli sauce:

50 ml vegetable oil

150 ml almond milk Bite

5 g ground turmeric

1 clove garlic, peeled

salt and pepper


For aioli sauce: take almond milk, add garlic and vegetable oil. Beat until sauce, then add turmeric and salt. Boil the cauliflower in salted water for 5-7 minutes, until half cooked, and then fry it on the grill (grill, grill pan or on a wire rack in the oven). Chop the tomatoes, add salt, pepper, olive oil. Put the sauce on a plate, put cauliflower on top and greens nearby.

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Pumpkin latte, spicy bread, sweet potato soup with lentils: 5 recipes with vegetable milk for a cozy fallOatmeal cranberry cookies

Oat milk + biscuits are a great snack with health benefits.

This recipe is universal and basic. Optionally, you can add seasonal fruits, dark chocolate pieces, nuts, and even vegetables like pumpkin, for example!


1 and 1/2 cups (144 g) oatmeal

125 g oat flour

80 g dried coconut

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup (112 g) coconut oil

6 tbsp agave syrup Bite

1 tsp vanilla extract

1 tbsp coconut milk Bite

100 g dried cranberries


Preheat oven to 180 ° C. Add oatmeal, flour, coconut, baking soda, salt and cinnamon to a bowl and stir. Whisk coconut oil and agave vanilla syrup separately. Then, manually mix the dry ingredients with the wet ingredients until the mixture is very crumbly. Add oat milk and stir. At the very end add dried cranberries and other toppings as desired. Check if you can roll the dough into a ball. if so, you’re done. If it is still too crumbly, add some milk. Place the rolled balls on a parchment-lined baking sheet.

Bake for 15 minutes. The edges should be firm and the tops are lightly browned. Remove from oven and let cool for a few minutes. The biscuits will be soft at first, but will become crisper as they cool.

I wish you cozy and delicious autumn evenings, and for a portion of new recipes, check out my instagram @elena_shifrina – there I regularly share my inspiration and useful tips.

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