What makes these vegan fall recipes so good?
Not only are they loaded with fresh veggies and bright natural colors, but they’re all super easy to make at home.
That means you can find all the ingredients right in your local store!
Plus, a lot of these are vegan versions of some of my favorite comfort foods.
So, expect to see warming dishes like pasta, lasagna, soup, and chili, and, of course, plenty of pumpkin!
Trust me; vegan cooking has never tasted so good.
During the summer, most of my vegan recipes consist of fresh veggies and salads.
I like things light, simple, and preferably made on the stove rather than in the oven.
But when the weather is turning, I crave pasta to help keep me warm.
This recipe is crazy creamy and brimming with fantastic pumpkin flavor. Plus, I just love that stunning orange hue!
I pretty much live on soups during the fall and winter.
I like to make a big batch and eat it for lunch during the week, switching things up every few days.
Sweet potato soup looks so inviting, and it’s gluten-free to boot.
This recipe is a blend of sweet potatoes, olive oil, onion, garlic, maple syrup, vegetable broth, ginger, cinnamon, and cayenne pepper.
For a creamier finish, add about 1/4 cup of your go-to dairy-free milk.
The great thing about chili is that you can pretty much add a whole slew of veggies to the mix to bulk it out, and it’ll still taste amazing.
Between the beans and vegetables, you don’t really need any meat in there.
That said, I do enjoy the added texture of ground beef or shredded pork. That’s why I love this recipe so much.
You’ll use tofu, soy sauce, nutritional yeast, chili powder, and smoked paprika to make tofu crumble, which will give you a similar texture to ground meat.
Just mix everything in a bowl and bake until it starts to firm up.
It’s easy enough to make a vegetarian-friendly lasagne by simply leaving out the meat.
But for vegans, you have to lose the cheese sauce or ricotta layer too. I don’t know about you, but I think that’s the best part.
For those cheese lovers like me, this recipe for tofu ricotta is a game-changer.
Start by pressing any excess liquid out of your tofu and crumbling it with your fingers.
Then, mix in hummus, nutritional yeast, basil, salt, and garlic powder.
It’s vital that you press out the excess liquid, or this will seep into the dish as it bakes, and your lasagna will be sad and soggy.
Risotto takes a little extra time and effort to get right. You’ll have to babysit the pan and can’t really walk away like you can with, say, pasta.
But it’s so worth it if you have the time!
Once the shallots and garlic are fragrant, add your choice of mushrooms and cook those for a minute or two.
Next, add the rice and stock, stirring until everything is covered.
Over the next 30 or so minutes, you’ll need to keep stirring the pan and adding stock as the liquid absorbs.
This is how it gets that signature creamy finish.
Chickpeas are a vegan’s best friend.
They bursting with protein, have a mild enough flavor to be used in sweet and savory recipes, and they have great texture.
If you’ve ever tried lentil meatloaf or vegan patties, you’ll know that they can be a touch mushy. But chickpeas are drier and hold their shape much better.
I especially like the nutritional yeast in this dish, which adds such a pleasant cheesy taste.
Chickpeas can be bland, so it’s important to season them well.
Other than chickpeas, cauliflower has to be the King of vegan ingredients. It’s just so versatile!
You can use it in sauces, as rice, roasted in tacos, or even as a pizza base.
There’s not much it can’t do, including this insanely creamy faux-alfredo sauce.
This sauce is a blend of cauliflower, sautéed garlic, dairy-free milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper.
Sounds great, right? Just make sure you have either an immersion blender or a high-powered blender, as it needs to be silky smooth!
Potatoes and soup go hand in hand. They’re filling, go with everything, and extremely affordable.
You can add them to any soup or stew, and they’ll fit right in, bulking it out to make it last an extra few days with ease.
In this case, they’re actually the star of the show.
Along with your classic mirepoix (onion, celery, and carrot), you’ll just need some stock, herbs, and dairy-free milk to make this recipe.
I’ve mentioned nutritional yeast a few times in this roundup, and if you’re vegan, you’re probably very familiar with it.
For those that aren’t: nutritional yeast (also known as nooch or hippie dust) is a type of deactivated yeast.
Unlike baker’s yeast, this cannot be used to help anything rise.
Instead, manufacturers add nutrients such as folic acid before it’s harvested, dried, made into flakes.
Nutritional yeast has a natural cheesy flavor and adds wonderful nutty and ‘umami’ notes to your food.
That’s why you see it used so often. Cheese and salt can be vital to tasty food, and for a long time, many vegan dishes lacked that umami taste.
Luckily, nooch is now readily available!
When it comes to making Instagram-worthy meals, this stuffed butternut squash takes the cake.
I mean, you couldn’t do that with sweet potato!
I love that this filling is festive, using a beautiful combination of wild rice, stock, walnuts, dried cranberries, sage, and thyme.
So, it has lovely texture as well as delicious fall flavors.
I’ve tried crispy cauliflower, but never in this steak-like style before.
This is so much easier than trying to coat a million little florets in batter and bread crumbs.
I made this recipe as is, with the mushroom sauce, and it was great.
But then, I also made a faux-chicken parmesan, using marinara sauce and vegan cheese slices.
You guys, it was sensational. Ten out of ten!
Did you know you can be pre-shredded Brussels sprouts? I had no clue!
Needless to say, this salad just got a whole lot easier to make at home.
I’m a big lover of Brussels sprouts, which I typically roast with onions and bacon.
But this salad is a close second. If you have a veggie bullet or food processor, you can have a batch ready in minutes.
I prefer this hot. When you sauté everything, some of the sprouts will turn crisp and begin to caramelize, adding even more flavor.
Broccoli has always been my favorite vegetable. Ever since I was a kid, I’ve loved those little ‘trees.’
It won’t come as a surprise, then, to hear that broccoli and cheddar is one of my all-time favorite soups.
Unfortunately, even though it’s loaded with veggies, it’s not the healthiest soup around.
Enter: vegan broccoli soup with coconut milk and plenty of nooch. It’s just as creamy, just as bright, and just as deliciously cheesy.
What it isn’t is super high in calories and saturated fats. Talk about a win-win.
Burritos are a terrific fall recipe you can make ahead and keep in the freezer.
Just pull one out before you go to bed, and it will reheat in the microwave in minutes.
These healthy sweet potato burritos include spiced beans, pepper, and, of course, sweet potatoes.
Roast the potatoes first, and then add the beans and peppers for the last 15 minutes.
Once they’re cooked, you can build your burritos with rice and extra veggies or salad.
Buddha bowls are typically vegetarian meals that include some kind of grain, like quinoa or brown rice, with a few other elements.
They’re mostly served cold and are full of healthy ingredients.
I almost always serve mine warm, but it’s up to you how you prefer it.
For this version, you’ll roast chickpeas, broccoli, and carrots and add them to your bowl with your grains.
Lastly, pour over a generous amount of yummy peanut sauce.
Remember those Brussels sprouts I mentioned earlier? Well, I’ve been craving them ever since, so I figured they’re worth including.
Of course, you won’t be adding bacon to the mix since these are vegan recipes, but these are still scrumptious without it.
The trick to getting these just right is to have a nice hot oven and to give your sprouts enough room on the tray.
That way, they’ll crisp up and caramelize, rather than steam in a pile.
Whenever I order ravioli or buy it in the supermarket, I’m always disappointed by the sad amount of filling inside.
I know they can’t be too full, but sometimes, it’s not even enough to get a taste!
The only way to ensure you get plenty of yummy filling is to make them yourself. And I promise it’s easier than you think.
The pasta dough combines flour with semolina, salt, and plenty of pumpkin, giving it the most vibrant orange color.
Just mix it until it’s smooth and leave it to chill while you make the filling.
If you don’t have a little empanada cutter, it’s effortless to just roll the dough out into a rectangle.
Then, place spoonfuls on half of the dough, working in even lines.
Then, fold the other half over and gently work your fingers around each portion. Finally, use a pizza cutter to make perfect ravioli squares.
When it’s cold outside, I need more than just a few lettuce leaves and chopped veggies.
I need warmth and substance, which you get plenty of in this roasted sweet potato salad.
Even though the avocado and vegan lime-cilantro-cashew cream are cold, this salad is still warming if you add enough potato.
Try warming the bleach beans in cayenne or paprika if you want an added kick.
Gnocchi are like little potato dumplings, made with mashed potato and flour. You can buy them in the freezer section or with the dried pasta too.
Making your own is straightforward enough, and it’s a great way to add extra veggies, color, and flavor to your dish.
I like to fry them after they’ve boiled, so they get a lovely golden crust on the outside.
I think it’s safe to say we all grew up on mac and cheese, and I know plenty of vegans that still crave a big bowl (and some that indulge on special occasions, too).
This might not have that smokey, cheese pull from oodles of cheddar, Gruyère, and Swiss cheese, but it’s a decent vegan alternative.
Best of all, it’s brimming with roasted butternut squash.
So, even if you aren’t vegan, you could still serve this to your kids to sneak some nutrients into their diet.
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