5 Sustainable Fall Recipes with Freeze-Dried Foods to Reduce Food Waste

From apples to pumpkins to broccoli, autumn is a time of abundance for produce. Hitting the local farmer's market is one way to stock up on them. But freeze dried foods are an excellent alternative if you want to take things a (sustainable) step further. Thanks to their longer shelf life, they help us reduce food waste and are friendlier to the environment. So, if you want to enjoy the season's most flavorful bounty without burdening the planet, these sustainable fall recipes with freeze-dried foods will help you minimize food waste while keeping your taste buds happy.

1. Black Bean Pumpkin Chili

Hearty • Sustainable • Crock-Pot Friendly
Serves: 6–8 | Prep Time: 15 min | Cook Time: 35 min (pressure cooker)

A robust, fall-inspired chili featuring earthy dehydrated black beans, sweet dehydrated lentils, and rich pumpkin puree. This one-pot wonder is packed with fiber and flavor, perfect for chilly evenings and slow-cooker convenience.

Ingredients

• 3 cups dehydrated black beans

• 2 cups dehydrated lentils

• 1 (14 oz) can pumpkin puree

• 1½ cups dried tomato flakes

• 10 cups vegetable stock

• ½ cup dried onions

• 2 tsp dried garlic (granulated)

• 3 Tbsp dried jalapeño peppers

• 2 tsp salt

• 1 tsp smoked paprika

For serving:

• Toasted bread

• Sour cream or chopped herbs (optional)

Instructions

1. Pre-cook black beans
   Add dehydrated black beans to a pot and fill with enough water to cover. Bring to a boil and simmer for 15 minutes. Drain.

2. Combine ingredients in pressure cooker
   Transfer pre-cooked black beans to a pressure cooker. Add dehydrated lentils, pumpkin puree, dried tomato flakes, vegetable stock, dried onions, garlic, dried jalapeño peppers, salt, and smoked paprika.

3. Pressure cook
   Secure the lid and cook for 30–35 minutes, or until beans are fork-tender and lentils are fully cooked.

4. Adjust consistency & serve
   If chili is too thick, stir in an additional ½ cup vegetable stock. Serve hot with toasted bread and optional toppings.

Tips

• For stovetop cooking, simmer everything (after step 1) for 1½ to 2 hours, stirring occasionally.

• Add a pinch of cinnamon or cumin for a deeper fall flavor profile.

• Freeze leftovers in individual containers for easy reheating.

2. Sweet Potato Soup with Peanuts

Creamy • Warming • Flavor-Rich
Serves: 4 | Prep Time: 10 min | Cook Time: 20 min

This smooth, savory soup blends sweet dried sweet potatoes, nutty peanut butter, and creamy coconut milk with warming spices. Perfect for chilly evenings, it's hearty enough for a meal yet light enough to pair with bread or salad.

Ingredients

• 3 cups dried sweet potatoes

• 3 Tbsp dried onions

• 2 cups vegetable stock

• 1 cup coconut milk

• 2 Tbsp peanut butter

• ½ tsp dried garlic (granulated)

• 2 Tbsp olive oil

• ½ tsp ground ginger

• ½ tsp salt

• A pinch of chili powder

• ½ tsp turmeric (optional)

• Salt & pepper, to taste

Instructions

1. Rehydrate sweet potatoes
   Place dried sweet potatoes in a bowl and cover with warm water. Soak for 15–20 minutes, then drain and squeeze out excess liquid. Set aside.

2. Sauté aromatics
   Heat olive oil in a saucepan over medium heat. Add garlic and dried onions; sauté for 1 minute. Stir in chili powder, ginger, and turmeric (if using), and cook for 20 seconds more to bloom the spices.

3. Add sweet potatoes & simmer
   Add rehydrated sweet potatoes and cook for 1 minute. Pour in the vegetable stock and coconut milk, then season with salt and pepper. Bring to a boil, then reduce to low and simmer until the sweet potatoes are tender, about 10 minutes.

4. Blend & finish
   Carefully transfer soup to a blender or food processor. Add peanut butter and pulse until smooth. Return to the saucepan and adjust consistency with a little water if needed.

5. Serve
   Serve hot, garnished with fresh herbs, a swirl of coconut milk, or chopped peanuts if desired.

Tips

• For extra heat, add a dash of cayenne or a few red pepper flakes.

• Almond or cashew butter can be used in place of peanut butter for variation.

• Use an immersion blender directly in the pot to simplify cleanup.

3. Cheesy Broccoli Mac'n'Cheese

Comforting • Cheesy • Veggie-Packed
Serves: 6–8 | Prep Time: 10 min | Cook Time: 25 min

This creamy, crowd-pleasing mac’n’cheese blends two cheeses with tender pasta and vibrant freeze-dried broccoli. Whether for a weeknight dinner or a holiday side, it’s a satisfying, veggie-forward twist on a timeless favorite.

Ingredients

• 1 lb short pasta (elbow, penne, etc.)

• ⅓ cup unsalted butter

• ⅓ cup all-purpose flour

• 3 cups whole milk

• 1½ cups mozzarella cheese

• 1½ cups cheddar cheese

• 2 cups freeze-dried broccoli

• Salt & pepper, to taste

Instructions

1. Rehydrate broccoli
   Add freeze-dried broccoli and 3 cups warm water to a pot. Bring to a gentle boil over medium-low heat. Simmer for 10 minutes or until fork-tender. Drain and set aside.

2. Cook pasta
   Cook pasta according to package directions. Drain and set aside with the broccoli.

3. Make cheese sauce
   In a saucepan over medium heat, melt butter. Add flour and whisk to form a smooth roux. Cook for 2 minutes until golden.

4. Thicken sauce
   Slowly add milk ½ cup at a time, whisking constantly. Reduce heat to low and cook for 10 minutes, stirring often, until thickened.

5. Add cheeses
   Stir in mozzarella and cheddar. Whisk until cheese is fully melted and sauce is smooth. Season with salt and pepper.

6. Combine & serve
   Remove sauce from heat and pour over cooked pasta and broccoli. Mix thoroughly and serve warm.

Tips

• Use a mix of sharp and mild cheddar for depth of flavor.

• Add a pinch of nutmeg to the sauce for a subtle warmth.

• Bake topped with breadcrumbs for a crispy finish.

4. Cranberry Orange Walnut Bread

Tart • Sweet • Nutty
Serves: 8–10 slices | Prep Time: 15 min | Bake Time: 60 min

A moist, golden loaf brimming with bright citrus, tart freeze-dried cranberries, and toasted walnuts. This cozy bake is perfect for breakfasts, snacks, or gifting—and it freezes beautifully for sustainable, long-lasting indulgence.

Ingredients

• 1 cup freeze-dried cranberries

• 1 orange, zested and juiced

• ¼ cup boiling water

• 1 cup granulated sugar

• 3 Tbsp unsalted butter

• 1 large egg

• 2 cups all-purpose flour

• ⅓ cup walnuts, chopped

• 1 tsp baking powder

• ½ tsp baking soda

Instructions

1. Rehydrate cranberries
   Place freeze-dried cranberries in a bowl with 2 cups warm water. Soak for 15 minutes, then drain and gently squeeze out excess liquid. Set aside.

2. Preheat oven
   Preheat oven to 325°F. Grease a 9x5-inch loaf pan with butter or cooking spray.

3. Mix orange base
   In a small bowl, stir together orange juice, zest, boiling water, and butter until butter is melted.

4. Cream sugar and egg
   In a separate large bowl, beat together sugar and egg until light and fluffy. Stir in the orange mixture, then fold in rehydrated cranberries and walnuts.

5. Combine dry ingredients
   Add flour, baking soda, and baking powder. Mix until just combined—do not overmix.

6. Bake
   Pour batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

Tips

• Substitute chopped pecans for walnuts if preferred.

• For added moisture, mix in 2 Tbsp of sour cream or Greek yogurt.

• Glaze with orange juice and powdered sugar for a sweet finish.

5. Apple Muffins

Moist • Spiced • Make-Ahead Friendly
Serves: 10–12 muffins | Prep Time: 15 min | Bake Time: 25 min

These warmly spiced muffins feature soft chunks of rehydrated freeze-dried apples, crunchy walnuts, and a hint of vanilla. Perfect for a quick breakfast, snack, or a cozy dessert after oven-free summer days.

Ingredients

• 1½ cups all-purpose flour

• 1 tsp ground cinnamon

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 large eggs

• 1½ cups freeze-dried apples

• ¾ cup granulated sugar

• ⅓ cup unsalted butter, melted and cooled

• ⅓ cup walnuts, roughly chopped

• 1 tsp vanilla extract

Instructions

1. Rehydrate apples
   Add freeze-dried apples and 3 cups warm water to a bowl. Soak for 15 minutes, then drain and gently squeeze out excess water. Set aside.

2. Preheat oven
   Preheat oven to 375°F and line a muffin tin with paper liners.

3. Mix dry ingredients
   In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.

4. Prepare wet ingredients
   In another bowl, whisk eggs and sugar for 1 minute. Add melted butter and vanilla extract, and whisk again for 10 seconds.

5. Combine batter
   Stir in rehydrated apples and chopped walnuts, then gently fold in the flour mixture until just combined—do not overmix.

6. Bake
   Divide batter evenly among muffin liners. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Tips

• Add a sprinkle of cinnamon sugar on top before baking for a crisp finish.

• Substitute pecans or almonds if you’re out of walnuts.

• Store in an airtight container at room temperature for up to 3 days or freeze for longer shelf life.

Which of these sustainable fall recipes with freeze dried foods has inspired you the most? Let us know in the comments below!

References: 

• https://thewimpyvegetarian.com/pumpkin-black-bean-chili-for-the-instant-pot-vegan-and-gluten-free/
• https://earlybrawd.com/creamy-sweet-potato-and-peanut-soup/
• https://thepowderedapron.com/baked-broccoli-mac-and-cheese/#recipe
• https://www.thatskinnychickcanbake.com/streusel-topped-cranberry-orange-walnut-bread/
• https://www.kitchenathoskins.com/apple-cinnamon-muffins/

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