The beginning of autumn is a crucial time to prepare your body for changes in the weather and the energy of the year begins to shift to Vata season. Vata is the Ayurvedic dosha (bio-elemental energy) that contains the properties of the elements ether and air and governs movement in the body, mind, and heart. The Ayurvedic qualities of Vata season are cool, dry, light, windy, and unpredictable. To counteract this dosha’s effect, work on cultivating warmth, nourishment, stability, and groundedness. Add warm, hearty and nourishing foods that are high in protein and fat and focus on eating more foods with sweet, sour, and salty tastes.
We’ve collected nine awesome vegetarian recipes that are best suited for adding to your diet in September. These tasty and healthy yogic recipes incorporate seasonal veggies and Ayurvedic principles.
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Bulgur Tomato Frittata With Feta—This hearty frittata recipe’s vegetables and grains are interchangeable with whatever ingredients you have handy. As the season moves deeper into autumn, swap out the tomatoes for steamed squash or roasted sweet potatoes.
Cocoa Nib & Pomegranate Overnight Oats—This 5-minute no-cook recipe is an excellent combination of flavors that might convince your tongue you are having dessert for breakfast. This has lots of room for adaptation so once pomegranates are out of season you can keep experimenting with this recipe.
Mixed Berry Overnight Oats—This overnight oat recipe is a bit more complicated than the last but is still pretty quick to prepare. The inclusion of chia seeds and yogurt creates a creamy, pudding-like texture. Ayurvedic principles would not advise eating Overnight Oats straight out of the fridge—heat them up or let them get to room temperature.
Spiced Vegan “Butter” Chickpeas—This Indian spiced recipe uses coconut oil and cashews create a rich and creamy sauce. Serve with flatbread naan or basmati rice for a simple yet hearty meal.
Vegetable Bites—These muffin pan veggie bits are cute and yummy—and easy to make! Serve one or all three of these simple root vegetable variations as an appetizer or as a side.
Green Goddess Bowls With Farro & Pepita Lime Sauce—This simple, hearty and yummy meal contains broccoli, kale, and chickpeas topped with a toasted pumpkin seed lime sauce. The base is a grain we’ve never tried before—whole farro—which the author describes as nutty and chewy.
One-Pot Vegan Pumpkin Mac & Cheese—This dairy-free mac and cheese recipe is perfect for the fall vata season. You can easily replace the shredded vegan cheese with the real thing if you’d like.
Roasted Brussels Sprouts With Vegan Bacon—Oven roasting is our favorite way to prepare brussels sprouts and this dinner side dish is given more oomph with the addition of mushroom-based smoky vegan bacon. You can also add “some crumbled feta and a drizzle of balsamic dressing” for a more interesting autumn meal.
Chipotle Butternut Squash & White Bean Burgers—These nutritious, delicious, and hearty white bean burgers are simple to make and packed with flavor. Just add the ingredients to a food processor, make into patties and bake!