10 Vegan Fall Recipes to Warm Your Heart and Soul

Fall is my favorite time of year to get cozy in the kitchen. The crisp air, the vibrant leaves, and the abundance of seasonal produce inspire me to whip up dishes that are both comforting and bursting with flavor. 

As a vegan home cook, I love experimenting with plant-based ingredients to create meals that feel like a warm hug. Today, I’m sharing ten incredibly popular vegan fall recipes that are perfect for beginners and seasoned cooks alike. 

These dishes highlight the best of autumn’s bounty—think pumpkins, sweet potatoes, and apples—and they’re easy to make with pantry staples and a few key kitchen tools. Let’s dive in!

Read Also: Summer Vegetable Stir Fry Recipe

1. Creamy Vegan Pumpkin Soup

Nothing screams fall like a bowl of velvety pumpkin soup. This recipe is a staple in my house because it’s simple, creamy, and packed with warm spices. It’s perfect for a chilly evening or a festive gathering.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Prep the pumpkin 

If using a fresh pumpkin, place it on a cutting board. Use a chef’s knife to carefully cut it in half. Scoop out the seeds with a spoon and peel the skin with a vegetable peeler or knife. Cut the flesh into 1-inch cubes. If using pumpkin puree, skip this step.

2. Sauté the aromatics

Heat 1 tbsp of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally with a wooden spoon, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

3. Cook the pumpkin

Add the pumpkin cubes (or pumpkin puree) and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the pumpkin is fork-tender.

4. Blend the soup

Remove the pot from heat. Use an immersion blender to blend the soup until smooth. If using a blender, let the soup cool slightly, then blend in batches, returning it to the pot afterward.

5. Add creaminess and spices

Stir in the coconut milk, ground nutmeg, and ground cinnamon. Season with salt and black pepper to taste. Warm through for 2-3 minutes on low heat.

6. Serve

Ladle the soup into bowls and sprinkle with pumpkin seeds for a crunchy garnish.

Tips

  • For a richer flavor, roast the pumpkin cubes in the oven at 400°F (200°C) for 25 minutes before adding them to the pot.
  • If the soup is too thick, add more vegetable broth until you reach your desired consistency.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Read Also: 10 Delicious Crockpot Fall Recipes

2. Vegan Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a hearty, budget-friendly dish that’s perfect for fall. It’s smoky, slightly spicy, and so satisfying. I make a big batch and enjoy the leftovers all week!

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Prep the veggies

On a cutting board, use a chef’s knife to peel and dice the sweet potatoes into ½-inch cubes. Dice the onion and red bell pepper, and mince the garlic.

2. Sauté the base

Heat 1 tbsp of olive oil in a large pot over medium heat. Add the onion and red bell pepper, cooking for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute.

3. Add spices

Sprinkle in the chili powder, ground cumin, and smoked paprika. Stir for 30 seconds to toast the spices and release their aroma.

4. Combine ingredients

Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Stir well to combine.

6. Simmer

Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, stirring occasionally with a wooden spoon, until the sweet potatoes are tender.

6. Season and serve

Taste and season with salt and black pepper. Serve hot, garnished with fresh cilantro if desired.

Tips

Read Also: Healthy Crockpot Chili Recipe

3. Vegan Stuffed Acorn Squash

This acorn squash stuffed with a savory quinoa and mushroom filling is a showstopper. It’s hearty, healthy, and looks gorgeous on the table, making it ideal for fall dinners or even Thanksgiving.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Preheat the oven

Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prep the squash

On a cutting board, carefully cut the acorn squash in half with a chef’s knife. Scoop out the seeds with a spoon. Brush the cut sides with olive oil and place cut-side down on the baking sheet. Bake for 35-40 minutes until tender.

3. Cook the quinoa

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until the liquid is absorbed. Fluff with a fork.

4. Sauté the filling

Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes. Add the cremini mushrooms and garlic, cooking for 7-8 minutes until the mushrooms release their moisture. Stir in the spinach and dried thyme, cooking until the spinach wilts, about 2 minutes.

5. Combine the filling

Mix the cooked quinoa into the skillet. Season with salt and black pepper.

6. Stuff the squash

Flip the roasted acorn squash halves cut-side up. Spoon the quinoa mixture into each half, packing it generously.

7. Bake again

Return the stuffed squash to the oven and bake for 10 minutes to meld the flavors. Serve warm.

Tips

Read Also: Mediterranean Quinoa Salad with Grilled Chicken Recipe

4. Vegan Apple Crisp

This apple crisp is my go-to fall dessert. It’s warm, cinnamon-spiced, and topped with a crunchy oat crumble that’s absolutely divine with a scoop of vegan vanilla ice cream.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Preheat the oven

Set your oven to 350°F (175°C). Lightly grease a 9x9 baking dish with vegan butter.

2. Prep the apples

On a cutting board, peel and slice the Granny Smith apples into thin wedges. In a mixing bowl, toss the apples with lemon juice, ¼ cup brown sugar, ½ tsp ground cinnamon, and ¼ tsp ground nutmeg.

3. Make the topping

In another mixing bowl, combine rolled oats, all-purpose flour, remaining ¼ cup brown sugar, maple syrup, melted vegan butter, and a pinch of salt. Mix until crumbly.

4. Assemble

Spread the apple mixture evenly in the 9x9 baking dish. Sprinkle the oat topping over the apples, covering them completely.

5. Bake

Bake for 40-45 minutes until the topping is golden and the apples are bubbly. Let cool for 10 minutes before serving.

Tips

Read Also: Healthy Apple Pie Recipe

5. Vegan Mushroom and Lentil Shepherd’s Pie

This mushroom and lentil shepherd’s pie is pure comfort food. The creamy mashed potato topping and savory filling make it a crowd-pleaser for fall gatherings.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Cook the lentils

In a large pot, combine green lentils and 3 cups of water. Bring to a boil, then simmer for 20-25 minutes until tender. Drain and set aside.

2. Boil the potatoes

In the same large pot, add russet potatoes and cover with water. Boil for 15-20 minutes until fork-tender. Drain, then mash with soy milk, vegan butter, and a pinch of salt.

3. Sauté the veggies

In a skillet, heat 1 tbsp olive oil over medium heat. Add onion and carrots, cooking for 5-7 minutes. Add garlic and cremini mushrooms, cooking for 8 minutes.

4. Make the filling

Stir in tomato paste, dried thyme, and vegetable broth. Add cooked lentils and frozen peas. Simmer for 5 minutes, then season with salt and black pepper.

5. Assemble

Preheat the oven to 375°F (190°C). Spread the lentil mixture in a 9x13 baking dish. Top with the mashed potatoes, spreading evenly with a spoon.

6. Bake

Bake for 25-30 minutes until the top is golden. Let cool for 10 minutes before serving.

Tips

  • For a cheesy flavor, sprinkle nutritional yeast over the mashed potatoes before baking.
  • Use sweet potatoes for a sweeter topping twist.
  • Leftovers keep in the fridge for 5 days or freeze for up to 2 months.

Read Also: Healthy Shepherd’s Pie Recipe

6. Vegan Butternut Squash Mac and Cheese

This creamy butternut squash mac and cheese is a fall favorite in my house. The sauce is rich and cheesy, thanks to nutritional yeast, and it’s a wholesome twist on a classic comfort dish.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Roast the squash

Preheat your oven to 400°F (200°C). On a cutting board, peel and cube the butternut squash with a chef’s knife. Place on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25-30 minutes until soft.

2. Cook the pasta

In a large pot, bring water to a boil and cook elbow pasta according to package instructions. Drain in a colander and set aside.

3. Make the sauce

In a blender, combine roasted butternut squash, nutritional yeast, almond milk, garlic, smoked paprika, mustard powder, and a pinch of salt. Blend until smooth.

4. Combine

In the large pot, mix the cooked pasta with the sauce. Stir over low heat for 2-3 minutes to warm through. Season with black pepper.

5. Optional topping

For a crunchy finish, sprinkle panko breadcrumbs on top and broil in the oven for 2-3 minutes until golden.

6. Serve

Serve hot, straight from the pot or a serving dish.

Tips

  • Add steamed kale or spinach to the pasta for extra greens.
  • Store leftovers in the fridge for up to 4 days; reheat in the microwave or on the stovetop with a splash of almond milk.
  • Use cashew milk for an even creamier sauce.

Read Also: Air Fried Mac Cheese Recipe

7. Vegan Roasted Brussels Sprouts with Maple Glaze

These Brussels sprouts with a sweet maple syrup glaze are a fall side dish that steals the show. They’re crispy, caramelized, and so easy to make.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Prep the Brussels sprouts: On a cutting board, trim the ends of the Brussels sprouts with a chef’s knife and cut them in half. Remove any yellow outer leaves.

3. Toss with oil: In a mixing bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and black pepper.

4. Roast: Spread the Brussels sprouts evenly on the baking sheet, cut-side down. Roast for 20-25 minutes, flipping halfway with a spatula, until crispy and golden.

5. Glaze: In the same mixing bowl, mix maple syrup and balsamic vinegar. Toss the roasted Brussels sprouts in the glaze.

6. Serve: Transfer to a serving dish and sprinkle with chopped pecans if desired.

Tips

  • For extra crispiness, spread the Brussels sprouts out so they don’t touch on the baking sheet.
  • Store leftovers in the fridge for up to 3 days; reheat in the oven at 350°F (175°C) for 10 minutes.
  • Try adding a pinch of red pepper flakes for a spicy kick.

Read Also: Air Fryer Balsamic Brussels Sprouts Recipe

8. Vegan Pumpkin Spice Muffins

These pumpkin spice muffins are soft, moist, and bursting with fall flavors. They’re perfect for breakfast or a cozy afternoon snack with a cup of tea.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 375°F (190°C). Line a muffin tin with muffin liners.

2. Mix dry ingredients: In a mixing bowl, combine all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Whisk together.

3. Mix wet ingredients: In another mixing bowl, whisk pumpkin puree, brown sugar, almond milk, and vegetable oil until smooth.

4. Combine: Add the wet ingredients to the dry ingredients. Stir gently with a spoon until just combined—don’t overmix.

5. Fill and top: Spoon the batter into the muffin liners, filling each about ¾ full. Sprinkle with chopped walnuts if using.

6. Bake: Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool in the tin for 5 minutes, then transfer to a rack.

Tips

Read Also: Banana Muffin Recipe with Two Bananas

9. Vegan Harvest Grain Bowl

This grain bowl is a colorful, nutrient-packed meal featuring fall veggies and a tangy tahini dressing. It’s versatile and perfect for meal prep or a cozy dinner.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Cook the farro: In a medium saucepan, combine farro with 3 cups of water. Bring to a boil, then simmer for 25-30 minutes until tender. Drain and set aside.

2. Roast the sweet potato: Preheat the oven to 400°F (200°C). On a cutting board, cube the sweet potato with a chef’s knife. Toss with 1 tbsp olive oil, salt, and black pepper on a baking sheet. Roast for 20-25 minutes until golden.

3. Prepare the chickpeas: If using canned chickpeas, drain and rinse them. Pat dry, toss with 1 tbsp olive oil, and roast on the same baking sheet for 15-20 minutes until crispy.

4. Massage the kale: In a mixing bowl, rub kale with a pinch of salt and a drizzle of lemon juice for 1-2 minutes to soften.

5. Make the dressing: In a small mixing bowl, whisk tahini, lemon juice, maple syrup, and 2-3 tbsp water until smooth.

6. Assemble: In bowls, layer farro, roasted sweet potato, kale, roasted chickpeas, and avocado slices. Drizzle with tahini dressing.

Tips

Read Also: Chickpea Salad Recipe

10. Vegan Cranberry Pecan Salad

This cranberry and pecan salad is a fresh, festive addition to any fall meal. The sweet-tart dressing and crunchy toppings make it a crowd-pleaser.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

1. Prep the apple: On a cutting board, use a chef’s knife to core and thinly slice the apple.

2. Toast the pecans: In a dry skillet over medium heat, toast chopped pecans for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.

3. Make the dressing: In a small bowl, whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth.

4. Assemble the salad: In a large mixing bowl, combine mixed greens, dried cranberries, toasted pecans, and apple slices.

5. Dress and serve: Drizzle the dressing over the salad and toss gently. Serve immediately.

Tips

  • Add roasted chickpeas for extra protein and crunch.
  • Store undressed salad components in the fridge for up to 2 days; dress just before serving.
  • Swap mixed greens for kale and massage it with lemon juice for a heartier base.

Read Also: Cranberry Jello Salad Recipe

FAQs

1. Can I make these vegan fall recipes gluten-free?

Most of these recipes are naturally gluten-free or can be easily adapted. For the apple crisp and pumpkin spice muffins, swap all-purpose flour with gluten-free flour. For the mac and cheese, use gluten-free pasta. Always check labels on packaged ingredients like coconut milk or black beans to confirm they’re gluten-free.

2. How can I store leftovers from these vegan recipes?

All these dishes store well! Soups, chili, and mac and cheese can be kept in airtight containers in the fridge for up to 5 days or frozen for 2-3 months. The stuffed acorn squash, shepherd’s pie, and grain bowl last 4-5 days in the fridge or 2 months in the freezer. Muffins and apple crisp stay fresh for 4-5 days in the fridge; salads are best eaten fresh.

3. Are these recipes suitable for beginners?

Absolutely! I wrote these with beginners in mind. Each step is detailed, and the ingredients are easy to find. Start with the pumpkin soup, chili, or salad for simple techniques. The apple crisp and muffins are great for beginner bakers, as they’re forgiving and don’t require fancy skills.

4. Can I substitute ingredients in these vegan fall recipes?

Yes, these recipes are super flexible! Swap sweet potatoes for butternut squash in the chili or grain bowl, or use brown lentils instead of green lentils in the shepherd’s pie. For the apple crisp, try pears. Keep proportions similar to maintain texture.

5. What’s the best way to reheat these dishes?

For soups, chili, and mac and cheese, reheat on the stovetop over medium heat or in the microwave in 1-minute increments. For stuffed acorn squash, shepherd’s pie, and Brussels sprouts, use the oven at 350°F (175°C) for 15-20 minutes. Muffins and apple crisp are best reheated in the oven at 300°F (150°C) for 10 minutes. Salads are best served fresh.

Read Also: Healthy Coleslaw Recipe

Final Thoughts

These ten vegan fall recipes are my love letter to the season. From the creamy pumpkin soup to the vibrant cranberry salad, each dish celebrates autumn’s rich flavors. 

I’ve made these countless times, and they always bring warmth and joy to my table. They’re beginner-friendly, versatile, and perfect for cozy nights or festive gatherings. 

Grab your cutting board, fire up your oven, and let’s make some fall magic!

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