3 cozy vegan recipes for the fall | what I eat in a day


in today’s video, we’re making some cozy autumn vegan recipes. we start off by baking some fresh, homemade sourdough bread that we use to make savory mushroom toast for breakfast. for lunch, have a baked salad with crispy quinoa. for dinner, we cook up a butternut squash lasagna with vegan béchamel sauce.

✹ mentioned ✹
yondu umami sauce –
sourdough recipe – “Beginner Tartine Sourdough” by A Food Lover’s Life blog
baked salad w/ crispy quinoa — “Baked Kale Salad with Crispy Quinoa” by Justine Snacks
bechamel ratio → 4 cups water : 1/4 cup vegan butter : 1/4 cup all-purpose flour (can sub white rice flour for gluten-free), plus a pinch of nutmeg

→ cultured spreadable cashew cheese
-Soak 1 cup raw cashews 4+ hours in water.
-Drain and add to blender along with 1/2 teaspoon salt and 2 tablespoons sauerkraut brine. Make sure it has active cultures (i.e. it hasn’t been pasteurized). You can sub unsweetened plain vegan yogurt if needed. Add extra salt in that case.
-Add the minimum amount of water required to get it to blend. I added about 1/3 cup. You will need a powerful blender and preferably a tamper to get it smooth; otherwise use a food processor and scrape down regularly to blend evenly.
-Transfer to a very clean container, cover, and allow to ferment in a warm spot for 12 – 48 hours. Taste to decide if it’s as tart as you like it. Throw it out and start over if you notice any off colors or smells.


✹ fave things ✹
our beautiful sage-colored cookware is from Caraway Home. get 10% off here →
we get all of our background music from MusicBed! to try it out for yourself, head here →

✹ find us! ✹
instagram | @sarahsvegankitchen_
recipe blog |
email | [email protected]

0:00 intro
0:37 baking homemade sourdough
3:24 fun ingredients haul
4:12 yondu taste test
5:31 bread reveal
6:25 savory mushroom toast
6:51 cultured cashew cheese
8:01 mushroom toast assembly
8:47 trying the mushroom toast
9:47 baked salad intro
10:54 crispy quinoa
12:16 easy citrus salad dressing
13:00 homemade pickled onions
14:15 baked salad taste test
15:41 butternut squash lasagna prep
18:05 vegan bechamel sauce for lasagna
19:01 lasagna assembly
21:40 a guilty confession
22:48 lasagna taste test

Local Elevator by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.



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  1. I love mushroom toast and make it very similar but I take the mushrooms to crisp like 2 minutes short of dried. Sooooo good top with tomatoes yummm. I make lasagna with both tomatoe and bechsamel sauce. I layer protein, veggies, and cheese alternating the sauce. It's excellent.

  2. Please always be as ambitious as your want to be. I prefer longer videos where you try something new.

    Also, have you heard of The Korean Vegan? She started on tiktok and has an incredible cookbook out. I feel you would really enjoy it. And I also feel like if you made a video reviewing her cookbook, there would be many happy people.

  3. Ok, let's take a moment to aprecciate Eric's work over here. You kids make me so hopefull of a better future for all Humankind. I was watching a movie with my husband of 23 plus years and I had to call it quits " cause of all the racist bs going on on back then( early 60's) and how scary our politics are right now. I'm going through a lot of changes and accepting that the whole Planet is not vegan and racism is at a all time high is very ansiety inducing to me. Am I the only vegan that wakes up every day and has to get over the fact that not all 7 billion of us( maybe more now?) are not vegan????? By the way, we were watching Roger Corman"s 2007 DVD release of a 60"s film during desegration in the South and main star is William Shatner( Like you've never seen him before).Love your videos and you both. Wish you were my children (I guess one of you to keep "incest" safe/free??? . Sarah, I think you are a special YouTuber.You, along w/ Mary's Test Kitchen are the most hands on cooks I follow online. Sooo proud. Kudos to all your efforts and struggles. I appreciate it all and would love to watch more videos, Much Love an Peace from Upstate NY 🙂 <3

  4. In intrigued by the ingredients chosen for the lasagna. I don’t think i’ve ever had white lasagna. I couldn’t taste what u made but it looked beautiful on the plate. I made vegan sausage this weekend and chopped it up to serve with gnocchi. Do you make seitan often?