10 Delicious and Nourishing Vegan Fall Recipes

Fall is the season of cozy sweaters, colorful leaves, and hearty comfort food. And just because you follow a vegan lifestyle doesn’t mean you have to miss out on the delicious flavors of fall. In fact, there are plenty of vegan recipes that are both nourishing and satisfying, perfect for those chilly autumn days. From warming chilis to creamy soups, here are 10 vegan fall recipes that will delight your taste buds and keep you feeling nourished all season long.

1. Simple One-Pot Vegan Chili

Simple One-Pot Vegan Chili

Kick off the fall season with a bowl of hearty and flavorful vegan chili. This one-pot wonder is packed with chunky vegetables, savory tomatoes, and protein-rich beans. The best part? You won’t even miss the meat! This vegan chili is a weight-loss friendly option, coming in at just 168 calories per serving.

To make this simple one-pot vegan chili, start by sautéing a medley of onions, bell peppers, and garlic in olive oil. Then, add in your favorite beans (such as kidney beans, black beans, or pinto beans), along with diced tomatoes, vegetable broth, and a blend of chili spices. Let everything simmer for 30 minutes, and you’ll have a comforting bowl of vegan chili ready to enjoy.

Serve this chili with some warm cornbread or over a bed of brown rice for a complete and satisfying meal.

2. Creamy Butternut Squash Soup-Vegan Fall Recipes

When it comes to fall produce, butternut squash takes the spotlight. Its sweet and nutty flavor makes it the perfect base for a creamy vegan soup. This butternut squash soup is velvety smooth and packed with vitamins and minerals.

To make this soup, start by roasting the butternut squash until it’s tender and caramelized. Then, sauté onions, garlic, and spices in a large pot until fragrant. Add in the roasted butternut squash, vegetable broth, and coconut milk. Let everything simmer for a few minutes, and then blend it until smooth using an immersion blender or a regular blender.

Garnish your creamy butternut squash soup with a drizzle of coconut cream and a sprinkle of fresh herbs, such as parsley or chives. Serve it with crusty bread for a cozy and satisfying meal.

3. Roasted Brussels Sprouts with Maple Glaze

Roasted Brussels Sprouts with Maple Glaze

Brussels sprouts are a classic fall vegetable that often gets a bad rap. But when roasted to perfection and glazed with a sweet maple syrup sauce, they become a delicious side dish that even the pickiest eaters will love.

To make these roasted Brussels sprouts, start by trimming the ends and removing any yellow leaves. Toss them in olive oil, salt, and pepper, and spread them out on a baking sheet. Roast them in the oven until they’re tender and starting to caramelize.

While the Brussels sprouts are roasting, prepare the maple glaze by combining maple syrup, balsamic vinegar, Dijon mustard, and a pinch of salt in a small saucepan. Simmer the glaze until it thickens slightly.

Once the Brussels sprouts are done, drizzle the maple glaze over them and toss to coat. Serve them as a side dish alongside your favorite vegan main course.

4. Lentil Shepherd’s Pie

Shepherd’s pie is a classic comfort food that traditionally features ground meat and mashed potatoes. But this vegan version swaps out the meat for hearty lentils and adds a flavorful layer of mashed sweet potatoes on top.

To make this lentil shepherd’s pie, start by cooking lentils until they’re tender. In a separate pan, sauté onions, carrots, and celery until they’re soft and fragrant. Add in garlic, tomato paste, and a blend of herbs and spices. Stir in the cooked lentils and vegetable broth, and let everything simmer until thickened.

Meanwhile, boil sweet potatoes until they’re fork tender. Mash them with a little plant-based milk, vegan butter, and salt until smooth and creamy.

Spread the lentil filling in a baking dish and top it with the mashed sweet potatoes. Bake the shepherd’s pie in the oven until the top is golden and bubbly. Serve it hot and enjoy the comforting flavors of this vegan fall favorite.

5. Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats

Start your fall mornings off right with a bowl of pumpkin spice overnight oats. This make-ahead breakfast is nutritious, delicious, and packed with all the flavors of fall.

To make pumpkin spice overnight oats, combine rolled oats, pumpkin puree, plant-based milk, and a blend of warm spices like cinnamon, nutmeg, and ginger. Sweeten the mixture with a drizzle of maple syrup or a sprinkle of coconut sugar. Mix everything together and let it sit in the refrigerator overnight.

In the morning, give the oats a good stir and top them with your favorite toppings, such as chopped nuts, dried cranberries, or a dollop of almond butter. This quick and easy breakfast will keep you satisfied and energized throughout the morning.

6. Vegan Apple Crisp

No fall dessert is complete without a warm and comforting apple crisp. This vegan version is made with tender apples, a sweet and crunchy oat topping, and a hint of warm spices.

To make vegan apple crisp, start by slicing apples and tossing them with lemon juice, cinnamon, and a touch of maple syrup. Spread the apple mixture in a baking dish and top it with a crumbly mixture made from oats, almond flour, coconut oil, and a bit more maple syrup.

Bake the apple crisp in the oven until the apples are tender and the topping is golden brown and crispy. Serve it warm with a scoop of vegan vanilla ice cream for the ultimate fall dessert.

7. Creamy Pumpkin Risotto

Creamy Pumpkin Risotto

Risotto is a comforting and creamy dish that’s perfect for fall. This vegan pumpkin risotto takes it to the next level by adding the rich and earthy flavors of pumpkin.

To make creamy pumpkin risotto, start by sautéing onions and garlic in olive oil until they’re soft and translucent. Add in Arborio rice and cook it for a few minutes until it’s lightly toasted. Gradually add vegetable broth, stirring constantly until the rice is cooked and the mixture is creamy.

Stir in pumpkin puree, nutritional yeast, and a blend of warming spices like nutmeg and sage. Season with salt and pepper to taste. The pumpkin adds a velvety texture and a touch of sweetness to the risotto, making it a perfect fall meal.

Garnish the risotto with fresh herbs, such as parsley or thyme, and serve it as a main course or a side dish alongside roasted vegetables.

8. Vegan Pumpkin Bread

Fall wouldn’t be complete without some freshly baked pumpkin bread. This vegan version is moist, flavorful, and perfectly spiced.

To make vegan pumpkin bread, combine pumpkin puree, plant-based milk, maple syrup, and a hint of vanilla extract in a mixing bowl. In a separate bowl, whisk together flour, baking powder, baking soda, and a blend of warm spices like cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Pour the batter into a greased loaf pan and bake it in the oven until a toothpick inserted into the center comes out clean. Let the pumpkin bread cool before slicing and serving. Enjoy it with a cup of hot tea or a cozy mug of plant-based milk.

9. Vegan Sweet Potato Casserole

Vegan Sweet Potato Casserole

Sweet potato casserole is a beloved fall side dish that’s often loaded with butter and marshmallows. But this vegan version is just as delicious and indulgent, without any animal products.

To make vegan sweet potato casserole, start by baking or boiling sweet potatoes until they’re tender. Mash them with a little plant-based milk, vegan butter, and a touch of maple syrup or coconut sugar. Season with warm spices like cinnamon and nutmeg.

Spread the mashed sweet potatoes in a baking dish and top them with a crumbly mixture made from oats, almond flour, coconut oil, and a sprinkle of coconut sugar. Bake the casserole until the topping is golden and crispy.

Serve this vegan sweet potato casserole as a side dish during your fall gatherings and watch it disappear in no time.

10. Vegan Pumpkin Pancakes

Indulge in a stack of fluffy and flavorful vegan pumpkin pancakes for a cozy fall breakfast. These pancakes are made with pumpkin puree, warm spices, and a touch of sweetness.

To make vegan pumpkin pancakes, whisk together flour, baking powder, baking soda, and a blend of spices like cinnamon, nutmeg, and ginger. In a separate bowl, combine pumpkin puree, plant-based milk, a flax egg (made from ground flaxseed and water), and a drizzle of maple syrup. Gradually add the wet ingredients to the dry ingredients and mix until just combined.

Heat a non-stick skillet or griddle over medium heat and pour the pancake batter onto the hot surface. Cook until bubbles form on the surface, then flip the pancakes and cook until they’re golden brown and cooked through.

Serve these vegan pumpkin pancakes with a dollop of vegan butter and a drizzle of maple syrup for a delightful fall breakfast.


Fall is a season of warm flavors and comforting meals, and these vegan recipes prove that you can enjoy all the deliciousness of fall while following a plant-based lifestyle. From hearty chilis to creamy soups and indulgent desserts, these recipes will keep you nourished and satisfied throughout the autumn months. So grab your apron and get cooking, because fall has never tasted so good!

Comments are closed.