While we love pumpkin-spiced everything, pumpkin pie isn’t the only fall recipe that excites us. We like to think of autumn as pie season. Savory or sweet, they’re an easy way to feed a party and really, they just taste like home. We’ve added plant-based power to some of our favorite fall pies.
Traditionally made with ground beef or ground lamb, this classic is just as delightful made flexitarian. We love this recipe from Delish, but you can make any shepherd’s pie recipe flexitarian by mixing ground beef with Longève Original Plant-based Crumbles. Simply cook half the amount of ground meat called for with an equal serving of crumbles. (See the table below to determine how much you’ll need.)
This is “pie for dinner” at its finest. Whether you’re making everything from scratch or pulling out the frozen pie crust and vegetables, pot pie is always a hit at the dinner table. Using our Chopped Protein (coming soon!) is a great way to make a pot pie perfect for Meatless Monday without sacrificing on protein. Chopped Protein will be available here on our site in less than a month, so be sure to bookmark this page for later.
We’re all about kitchen creativity, and our Longève Crisp Topping recipe is our favorite non-traditional way to use our Breadless Crumbs. It’s great crumbled on top of apple pie or pear crisp in the fall, but equally delicious on berries and cherries in the summer.