As the leaves start to change and the air takes on a crispness, I find myself craving the warm, comforting flavors of fall. This season always brings back memories of cozy evenings spent with family, gathered around a steaming bowl of soup or stew. If you’re someone who loves heartwarming meals that celebrate rich seasonal ingredients, this post is for you.
I created this list of 12 vegan fall recipes because I believe that plant-based food can be both nourishing and delicious, especially during these chilly months. From creamy pumpkin soups to hearty stews filled with root vegetables, there’s something here for everyone. Whether you’re a dedicated vegan or just looking to add more healthy fall recipes to your table, you’ll find ideas that are not only satisfying but also full of flavor.
You’ll discover a variety of cozy vegan comfort food that highlights the best of autumn’s bounty. Each recipe embraces plant-based seasonal flavors that will fill your kitchen with inviting aromas. Get ready to whip up dishes like a spicy butternut squash and apple stew or a creamy wild rice and mushroom soup, which can bring warmth to any cold evening.
These recipes are not just comforting; they are also packed with nutrients. You’ll be treating your body well while enjoying hearty meals that don’t compromise on taste. So grab your favorite soup pot and let’s dive into some delicious and healthy vegan fall recipes that will make your kitchen feel like a warm hug this autumn.
Key Takeaways
– Discover 12 cozy vegan fall recipes that feature seasonal ingredients to warm you up during the chilly months.
– Each recipe emphasizes plant-based flavors, making it easy to enjoy healthy meals that don’t sacrifice taste.
– Enjoy diverse options, from creamy soups to hearty stews, ensuring there’s something for every palate.
– Many recipes are simple enough for weeknight dinners yet comforting enough for family gatherings.
– Incorporate ingredients like pumpkin, butternut squash, and kale for a nutritious twist on classic fall flavors.
1. Creamy Pumpkin Sage Soup
Autumn warms your kitchen with a bowl that tastes like sunshine. This Creamy Pumpkin Sage Soup brings a gentle sparkle to your table with a velvety texture and a vivid orange hue. Fresh sage meets roasted pumpkin for a bright, cozy bite that feels special but easy to pull off. Finish with coconut milk to keep it dairy free and creamy, so everyone can enjoy it without worry.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 250 per serving
Nutrition Information:
– Calories: 250
– Protein: 3g
– Fat: 15g
– Carbs: 28g
– Fiber: 6g
Ingredients:
– 1 medium pumpkin, peeled and cubed
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 can coconut milk (400ml)
– 1 tablespoon fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. In a pot, sauté the onion and garlic until translucent.
2. Add the pumpkin and vegetable broth, then bring to a boil.
3. Simmer until the pumpkin is tender, about 15-20 minutes.
4. Blend the mixture until smooth, then stir in coconut milk and sage.
5. Season with salt and pepper, then heat through before serving.
Make sure to roast the pumpkin for deeper flavor. Serve with a sprinkle of pumpkin seeds on top.
FAQs:
– Can I use canned pumpkin? Yes, but fresh pumpkin imparts a better flavor!
– How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
Creamy Pumpkin Sage Soup
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2. Spicy Butternut Squash and Apple Stew
A rosy blend of sweet squash and crisp apples greets you with warmth. This stew marries fall fruit with hearty veg and a kiss of heat, so each bite feels comforting yet lively. Spices like cumin and cinnamon bring cozy depth without overpowering the fruit’s brightness. Enjoy it over quinoa or brown rice for a complete, nourishing meal.
Recipe Overview:
– Servings: 6
– Prep Time: 15 minutes
– Cook Time: 40 minutes
– Total Time: 55 minutes
– Calories: 320 per serving
Nutrition Information:
– Calories: 320
– Protein: 5g
– Fat: 8g
– Carbs: 58g
– Fiber: 10g
Ingredients:
– 1 medium butternut squash, peeled and diced
– 2 apples, cored and chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon cinnamon
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the butternut squash, apples, and spices, stirring well.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and let simmer for 30 minutes until squash is tender.
5. Mash slightly with a fork for a chunky texture, serve hot.
Adjust the spice level according to your taste. Serve with crusty bread for dipping.
FAQs:
– Can I make this in a slow cooker? Yes, combine all ingredients and cook on low for 6-8 hours.
– What other veggies work in this stew? Carrots and sweet potatoes are great additions!
Spicy Butternut Squash and Apple Stew
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3. Hearty Lentil and Kale Soup
A springy, earthy mix of lentils and kale makes this soup a fall staple. You get protein from the lentils and fiber from the greens, all in a cozy bowl. Tomatoes and warm spices deepen the flavor without crowding the notes of lentil. It’s a filling, easy meal that freezes and reheats well.
Recipe Overview:
– Servings: 8
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 220 per serving
Nutrition Information:
– Calories: 220
– Protein: 12g
– Fat: 4g
– Carbs: 36g
– Fiber: 12g
Ingredients:
– 1 cup green or brown lentils
– 1 onion, diced
– 2 carrots, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can diced tomatoes (400g)
– 2 cups kale, chopped
– 1 teaspoon thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté onion, carrots, and garlic until softened.
2. Add lentils, broth, tomatoes, and thyme, bringing to a boil.
3. Reduce heat and simmer for 25 minutes or until lentils are tender.
4. Stir in the kale just before serving and let it wilt.
5. Season with salt and pepper and serve hot.
Feel free to add other vegetables like zucchini or potatoes for extra variety. Refrigerate leftovers for a quick meal!
FAQs:
– How long does this soup last? It can be stored in the refrigerator for up to 5 days.
– Can I freeze this soup? Yes, it freezes well for up to 3 months.
Fun fact: Lentils sneak in protein and fiber into every comforting bowl, with 220 calories per serving in this vegan fall recipe. Make it in 40 minutes and freeze the rest for busy weeknights—vegan fall recipes never tasted so cozy.
Hearty Lentil and Kale Soup
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4. Roasted Tomato Basil Soup
Cozy evenings call for a bowl of roasted tomato basil soup. Roasting brings out sweetness in tomatoes, while fresh basil adds a bright, green lift. This soup is simple enough for weeknights yet rich enough to feel special. Batch cook it, then warm when you need a quick, comforting meal.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 40 minutes
– Total Time: 50 minutes
– Calories: 180 per serving
Nutrition Information:
– Calories: 180
– Protein: 4g
– Fat: 6g
– Carbs: 28g
– Fiber: 3g
Ingredients:
– 2 pounds ripe tomatoes, halved
– 1 onion, quartered
– 4 cloves garlic, unpeeled
– 1 tablespoon olive oil
– 1 cup fresh basil, roughly chopped
– Salt and pepper to taste
– 2 cups vegetable broth
Instructions:
1. Preheat the oven to 400°F (200°C). Place tomatoes, onion, and garlic on a baking sheet.
2. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.
3. Allow to cool slightly, then squeeze garlic cloves out of skins.
4. In a pot, combine roasted vegetables and vegetable broth. Blend until smooth.
5. Stir in fresh basil and heat through before serving.
A splash of balsamic vinegar can enhance the flavor further. Serve with grilled vegan cheese sandwiches for a classic combo!
FAQs:
– Can I use canned tomatoes instead? Yes, but roasting adds a unique flavor!
– How do I store this soup? It keeps well in the fridge for up to 4 days.
Fun fact: roasting tomatoes concentrates their sweetness, often boosting flavor by up to 40%. Add fresh basil for a bright lift—perfect for vegan fall recipes and cozy weeknights.
Roasted Tomato Basil Soup
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5. Apple Cider Seitan Stew
This apple cider stew pairs savory seitan with a bright, tangy cider for a heartwarming dish. It fills the kitchen with a welcoming aroma and makes a great centerpiece for a fall dinner. Pair it with mashed potatoes or crusty bread to soak up the tasty sauce. It’s easy to pull together on a busy night.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour
– Calories: 350 per serving
Nutrition Information:
– Calories: 350
– Protein: 25g
– Fat: 10g
– Carbs: 32g
– Fiber: 7g
Ingredients:
– 1 cup seitan, sliced
– 2 apples, cored and diced
– 1 onion, diced
– 3 cups apple cider
– 1 tablespoon soy sauce
– 2 carrots, sliced
– 1 teaspoon thyme
– Salt and pepper to taste
Instructions:
1. In a pot, sauté onion until translucent, then add seitan and carrots.
2. Pour in the apple cider and bring to a simmer.
3. Add apples, soy sauce, thyme, salt, and pepper, cooking for an additional 30 minutes.
4. The stew should thicken slightly; serve warm!
Feel free to add more vegetables like potatoes or parsnips for added texture. This recipe can be frozen for easy future meals.
FAQs:
– Is seitan gluten-free? No, seitan is made from wheat gluten and is not suitable for gluten-free diets.
– How can I adjust the sweetness? Reduce the amount of apple cider if you prefer a less sweet flavor.
Apple Cider Seitan Stew
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6. Spiced Sweet Potato and Black Bean Chili
A hearty chili that hugs you with warm spices and wholesome ingredients. Sweet potatoes add natural sweetness, while black beans supply protein and texture. The spice blend lets you set the heat to your liking, making it perfect for a cozy night in. It reheats beautifully for quick lunches later in the week.
Recipe Overview:
– Servings: 6
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 300 per serving
Nutrition Information:
– Calories: 300
– Protein: 12g
– Fat: 6g
– Carbs: 55g
– Fiber: 15g
Ingredients:
– 2 large sweet potatoes, diced
– 1 can black beans, rinsed and drained
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. In a pot, sauté onion and garlic until soft.
2. Add sweet potatoes, vegetable broth, and spices; bring to a boil.
3. Reduce heat and simmer for about 20 minutes until sweet potatoes are tender.
4. Stir in black beans and heat through.
5. Serve hot with avocado on top.
Top with cilantro or vegan sour cream for an extra layer of flavor. This chili can be frozen as well!
FAQs:
– Can I add meat? For a non-vegan option, ground turkey works great!
– How do I spice it up? Add diced jalapeños or hot sauce to taste.
Spiced Sweet Potato and Black Bean Chili
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7. Creamy Wild Rice and Mushroom Soup
A cozy bowl that brings the earthy flavors of fall to the table. Wild rice keeps a chewy bite while mushrooms provide depth. A creamy cashew base ties it all together, making every spoonful feel like a hug. This soup thickens as it sits, so you can adjust the consistency by adding more broth. Perfect for gatherings or quiet nights at home.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour
– Calories: 260 per serving
Nutrition Information:
– Calories: 260
– Protein: 8g
– Fat: 10g
– Carbs: 36g
– Fiber: 4g
Ingredients:
– 1 cup wild rice
– 2 cups mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup cashews, soaked and blended with water
– 1 tablespoon thyme
– Salt and pepper to taste
Instructions:
1. Cook the wild rice according to package instructions.
2. In a pot, sauté onion and mushrooms until soft.
3. Add vegetable broth and thyme, bringing to a simmer.
4. Stir in wild rice and blended cashew cream, then season with salt and pepper.
5. Heat through and serve hot.
Garnish with fresh parsley or chives for a pop of color. This soup thickens as it sits, so add more broth to reach desired consistency.
FAQs:
– Can I use brown rice? Yes, but adjust the cooking time according to the rice type.
– Is this soup gluten-free? Yes, all ingredients are gluten-free!
Creamy Wild Rice and Mushroom Soup
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8. Moroccan Chickpea and Pumpkin Stew
A fragrant, spice-forward stew that brings warmth to your table. Chickpeas and pumpkin mingle with a blanket of cumin, cinnamon, and sun-kissed aromatics. It’s hearty enough to be a full meal, yet light enough to leave room for a side like couscous or quinoa. With a simple simmer, you get depth without fuss.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 320 per serving
Nutrition Information:
– Calories: 320
– Protein: 12g
– Fat: 7g
– Carbs: 54g
– Fiber: 10g
Ingredients:
– 1 can chickpeas, rinsed and drained
– 2 cups pumpkin, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon cinnamon
– Salt and pepper to taste
Instructions:
1. In a pot, sauté onion and garlic until fragrant.
2. Add pumpkin, chickpeas, broth, and spices; bring to a boil.
3. Reduce heat and simmer for 25 minutes until pumpkin is tender.
4. Adjust seasoning and serve hot over couscous or quinoa.
For extra heat, add some cayenne pepper or red chili flakes! This stew can be stored in an airtight container for up to 4 days.
FAQs:
– Can I use canned pumpkin? Yes, but fresh pumpkin has a deeper flavor.
– What if I can’t find Moroccan spices? A mix of cumin and cinnamon will work in a pinch!
Fun fact: A single cup of chickpeas packs about 15 g of protein and 6 g of fiber, boosting vegan fall recipes without extra fuss. This Moroccan Chickpea and Pumpkin Stew proves a cozy, weeknight meal can be hearty and quick.
Moroccan Chickpea and Pumpkin Stew
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9. Vegan Potato Leek Soup
This creamy vegan potato leek soup feels timeless and cozy. The mix of earthy potatoes and mellow leeks creates a smooth, satisfying bowl perfect for any day. It shines with crusty bread on the side and proves you don’t need dairy to get a rich texture. Keep a pot handy for easy weeknight comfort.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 210 per serving
Nutrition Information:
– Calories: 210
– Protein: 5g
– Fat: 3g
– Carbs: 40g
– Fiber: 4g
Ingredients:
– 3 large potatoes, peeled and diced
– 2 leeks, cleaned and sliced
– 1 onion, diced
– 4 cups vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a pot, heat olive oil and sauté onion and leeks until soft.
2. Add potatoes and vegetable broth; bring to a boil.
3. Reduce heat and simmer for 20 minutes until potatoes are tender.
4. Blend until smooth and season with salt and pepper.
5. Serve with fresh herbs on top!
For a creamier texture, stir in a splash of non-dairy milk. Leftovers can be stored for up to 3 days in the refrigerator.
FAQs:
– Can I make this ahead of time? Yes, it tastes even better the next day!
– Can I add other vegetables? Yes, carrots or celery are great additions!
Vegan Potato Leek Soup
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10. Vegan Minestrone Soup
A hearty, veggie-packed classic that stretches your ingredients into a comforting bowl. This vegan minestrone bursts with beans, pasta, and a rainbow of seasonal vegetables. It’s straightforward to make, easy to scale, and perfect for busy weeknights when you want something nourishing without fuss. You can swap in what you have on hand for a fresh twist.
Recipe Overview:
– Servings: 6
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 220 per serving
Nutrition Information:
– Calories: 220
– Protein: 10g
– Fat: 5g
– Carbs: 35g
– Fiber: 8g
Ingredients:
– 1 can cannellini beans, rinsed and drained
– 1 zucchini, diced
– 1 carrot, diced
– 1 stalk celery, diced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup diced tomatoes
– 1 cup pasta (gluten-free if desired)
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
Instructions:
1. In a pot, sauté onion, carrot, and celery until softened.
2. Add zucchini, beans, tomatoes, broth, and seasoning.
3. Bring to a boil, add pasta, and cook until al dente.
4. Season with salt and pepper and serve hot!
Use any seasonal veggies you have on hand! This soup is flexible and can be adjusted to include your favorites.
FAQs:
– Can I freeze this soup? Yes, it freezes well for up to 3 months!
– What types of pasta work best? Small shapes like ditalini or elbows are ideal.
Vegan Minestrone Soup
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This creamy celery root and mushroom soup shines with a mellow, earthy bite. The celery root adds a hint of sweetness and a unique texture, while mushrooms bring depth. Cashew cream creates a smooth, dairy-free finish that makes every spoonful feel rich. A touch of thyme ties the flavors together, and a drizzle of olive oil finishes the dish.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 250 per serving
Nutrition Information:
– Calories: 250
– Protein: 6g
– Fat: 10g
– Carbs: 35g
– Fiber: 5g
Ingredients:
– 1 celery root, peeled and diced
– 2 cups mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup cashews, soaked and blended with water
– 1 tablespoon thyme
– Salt and pepper to taste
Instructions:
1. In a pot, sauté onion and mushrooms until fragrant.
2. Add celery root and broth, bringing to a boil.
3. Reduce heat and simmer until celery root is tender, about 20 minutes.
4. Blend until smooth, then stir in cashew cream.
5. Season with salt and pepper and serve hot.
A sprinkle of nutmeg can enhance the flavor profile. This soup pairs beautifully with a fresh salad!
FAQs:
– Can I use regular cream instead of cashew cream? Yes, but for a vegan option, stick with cashews.
– How long can I store this soup? It lasts in the refrigerator for about 5 days.
Creamy Celery Root and Mushroom Soup
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12. Harvest Vegetable Stew
Fall shines in a big pot with this harvest vegetable stew. A mix of root vegetables, greens, and beans creates a sturdy, colorful dish that fills the kitchen with inviting scents. It’s a reliable weeknight option that still feels special, and it freezes beautifully for future meals. You can swap in whatever seasonal produce you have on hand.
Recipe Overview:
– Servings: 6
– Prep Time: 15 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour
– Calories: 290 per serving
Nutrition Information:
– Calories: 290
– Protein: 9g
– Fat: 5g
– Carbs: 55g
– Fiber: 10g
Ingredients:
– 1 cup carrots, diced
– 1 cup potatoes, diced
– 1 cup parsnips, diced
– 2 cups kale, chopped
– 1 can white beans, rinsed and drained
– 4 cups vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and add carrots, potatoes, and parsnips.
2. Sauté until slightly softened, about 10 minutes.
3. Add kale and white beans, then pour in vegetable broth; bring to a boil.
4. Reduce heat and simmer for 30 minutes until vegetables are tender.
5. Season with salt and pepper and serve hot!
Add a splash of vinegar for brightness. This stew is perfect for meal prep and freezes well!
FAQs:
– Can I add other vegetables? Absolutely! Use whatever you have on hand.
– How long does this stew last in the fridge? It stays good for up to 5 days in an airtight container.
Harvest Vegetable Stew
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Conclusion
As the leaves fall and the air turns crisp, these vegan fall recipes offer a cozy embrace of flavor and warmth. Featuring seasonal ingredients, each dish is designed to celebrate the bounty of autumn while nourishing your body. Try these recipes with your loved ones for a delightful gathering or cozy night in, and savor the essence of the season in every bite!
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Frequently Asked Questions
Which meals from these 12 vegan fall recipes are the most comforting for chilly evenings?
These picks lean into cozy vegan comfort food and plant-based seasonal flavors to warm you up on cool nights. Think creamy potato-leek soup, hearty root-vegetable stews, and a pumpkin or squash chili that tastes like autumn in a bowl. To finish, a slice of crusty bread or a handful of roasted pumpkin seeds adds texture. For easy weeknight meals, batch a big pot of soup and freeze single servings for seasonal vegan meals throughout the week.
Can I make these plant-based autumn dishes ahead for busy weeks?
Absolutely. You can batch-cook a couple of soups and stews on Sunday, then freeze in meal-sized portions. Reheat on the stovetop or in the microwave, add fresh greens, and you have healthy fall recipes ready in minutes. Swap ingredients to fit your pantry—try coconut milk for creaminess, oat or rice milk if you avoid dairy, and gluten-free grains if needed. With a simple rotation of 2-3 recipes, you can keep enjoying vegan fall recipes all season.
What pantry staples help create these plant-based autumn dishes with that seasonal flavor?
These meals rely on a core set of pantry staples to deliver seasonal vegan meals vibes. Think onions, garlic, carrots, sweet potatoes, squash, lentils, chickpeas, tomatoes, and leafy greens. Flavor boosters like cinnamon, nutmeg, sage, thyme, smoked paprika, and miso paste help you achieve plant-based seasonal flavors. Stock up on broth, canned tomatoes, and a bag of quinoa or rice for quick bowls and soups.
Are these vegan fall recipes suitable for gluten-free or allergy-friendly diets?
Yes. Many of these soups and stews can be made gluten-free with simple swaps. Use gluten-free grains like quinoa or rice, swap soy sauce for tamari, and thicken with cornstarch or arrowroot instead of wheat flour. Check spice blends for hidden gluten, and choose dairy-free milks that fit your needs. With careful substitutions, you can enjoy healthy fall recipes and plant-based autumn dishes that work for gluten-free or allergy-friendly diets.
Which options in these seasonal vegan meals are kid-friendly and easy to adapt for picky eaters?
There are plenty of kid-friendly picks among these vegan fall recipes. Look for milder soups and stews with creamy textures, like pumpkin carrot soup or tomato lentil soup. Serve with crusty bread or over rice to add familiarity, and let kids top dishes with roasted seeds or a drizzle of olive oil. You can keep the flavors comforting and seasonal vegan meals without sacrificing taste, making healthy, plant-based autumn dishes appealing to all ages.
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