7 Delicious Vegan Fall Recipes You'll Love

Fall is here, and it’s the perfect time to whip up some cozy vegan dishes that celebrate the season's bounty! From hearty soups to sweet treats, these delicious recipes showcase the flavors of autumn, making your mealtime both nourishing and satisfying. Get your apron on and let’s bring the warmth of fall into your kitchen!

Savor The Flavors Of Maple-Glazed Brussels Sprouts

Maple-glazed Brussels sprouts are a delightful dish that perfectly captures the essence of fall. The vibrant green sprouts, caramelized to perfection, are drizzled with rich maple syrup, adding a sweet touch that balances their natural bitterness. The warm tones of the fallen leaves in the background create a cozy atmosphere, making this dish even more inviting.

This recipe is not only easy to make but also a fantastic way to impress your guests at any gathering. The combination of crunchy pecans and fresh herbs adds texture and flavor, making each bite a little celebration of autumn.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1/2 cup pecans, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until well coated.
3. Spread the sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
4. Remove from the oven and drizzle with maple syrup. Add the chopped pecans and toss to combine.
5. Return to the oven for an additional 5 minutes to allow the flavors to meld.
6. Garnish with fresh parsley before serving. Enjoy your delicious maple-glazed Brussels sprouts!

Experience The Comfort Of Vegan Mushroom Stroganoff

Mushroom stroganoff is a cozy dish that warms you up during the fall. The creamy sauce, combined with tender mushrooms and pasta, creates a delightful meal. This vegan version is just as satisfying as the traditional one, making it perfect for everyone.

The image shows a generous serving of mushroom stroganoff over fettuccine, garnished with fresh parsley. The earthy tones of the mushrooms and the bright green of the parsley pop against the creamy sauce, inviting you to dig in. Surrounding the dish are hints of autumn with fallen leaves, setting the perfect seasonal vibe.

To make this dish, you’ll need some simple ingredients. Gather mushrooms, pasta, vegetable broth, and a few spices. The steps are easy and quick, making it a great option for busy weeknights.

Ingredients

• 8 oz fettuccine or your favorite pasta
• 2 cups sliced mushrooms (cremini or button)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup coconut cream or cashew cream
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Pasta: Boil water in a pot, add salt, and cook the fettuccine according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft. Then, add the sliced mushrooms and cook until they release their moisture and become tender.
3. Add the Sauce: Pour in the vegetable broth, soy sauce, and dried thyme. Stir well and let it simmer for about 5 minutes.
4. Mix in the Cream: Reduce heat and add the coconut or cashew cream. Stir until everything is combined and heated through. Season with salt and pepper to taste.
5. Combine: Toss the cooked pasta into the sauce, mixing until well coated. Serve hot, garnished with fresh parsley.

Taste The Comfort Of Vegan Chili With Butternut Squash

Vegan chili is a warm hug in a bowl, especially when it features the sweetness of butternut squash. This dish is perfect for chilly fall evenings, bringing together hearty ingredients that fill you up and keep you cozy. The vibrant colors of the chili, with orange squash and black beans, make it as pleasing to the eyes as it is to the palate.

Imagine a bowl filled with tender butternut squash, black beans, and corn, all simmered in a rich, spiced tomato base. Topped with fresh avocado and cilantro, this chili is not just a meal; it's a celebration of fall flavors. Serve it with a slice of crusty bread or over a bed of rice for a complete dinner.

Now, let’s get cooking! Here’s how you can whip up this delicious vegan chili at home.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (28 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• 1 avocado, sliced, for topping

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and bell pepper, cooking for another 2-3 minutes until fragrant.
3. Stir in the butternut squash, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well.
4. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 25-30 minutes, or until the squash is tender.
5. Serve hot, garnished with fresh cilantro and avocado slices on top.

Treat Yourself To Vegan Pumpkin Cheesecake

Fall is the perfect time to enjoy pumpkin-flavored treats, and vegan pumpkin cheesecake is a delightful choice. This creamy dessert captures the essence of autumn with its rich flavors and smooth texture. The image showcases a slice of this cheesecake, topped with a dollop of whipped cream and a sprinkle of cinnamon, served on a beautifully patterned plate. The warm tones of the cheesecake complement the vibrant fall leaves and a small pumpkin in the background, creating a cozy seasonal vibe.

Making this vegan pumpkin cheesecake is easier than you might think. It’s a great way to treat yourself or impress guests at your next gathering. Plus, it’s dairy-free and packed with the goodness of pumpkin!

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup coconut oil, melted
• 2 cups pumpkin puree
• 1 cup cashews, soaked for 4 hours
• ½ cup maple syrup
• ¼ cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted coconut oil until combined. Press the mixture into the bottom of a springform pan to form the crust.
2. Bake the Crust: Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
3. Blend the Filling: In a blender, combine pumpkin puree, soaked cashews, maple syrup, almond milk, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth and creamy.
4. Pour the Filling: Pour the pumpkin mixture over the cooled crust, smoothing the top with a spatula.
5. Bake the Cheesecake: Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Let it cool at room temperature before refrigerating for at least 4 hours.
6. Serve: Once chilled, slice the cheesecake and top with whipped cream and a sprinkle of cinnamon before serving.

Savor The Taste Of Vegan Creamy Tomato Basil Soup

As the leaves turn and the air gets crisp, there's nothing quite like a warm bowl of creamy tomato basil soup to embrace the season. This vegan version is rich, comforting, and bursting with flavor. The vibrant red of the soup, paired with fresh basil leaves, makes it not only delicious but also a feast for the eyes.

Picture a cozy kitchen filled with the aroma of simmering tomatoes and herbs. The soup is smooth and creamy, thanks to the addition of cashews or coconut milk. Serve it with crusty bread for dipping, and you have a perfect meal for a chilly fall day.

Gather your ingredients and let’s whip up this delightful soup that will surely become a fall favorite!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 cup coconut milk or soaked cashews blended with water
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, vegetable broth, and dried basil. Bring to a simmer and let it cook for about 15 minutes.
4. If using cashews, blend them with water until smooth. Add to the pot along with the coconut milk. Stir well.
5. Season with salt and pepper to taste. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
6. Serve hot, garnished with fresh basil leaves and a drizzle of coconut milk if desired. Enjoy with your favorite bread!

Enjoy The Crunch Of Vegan Fall Harvest Salad

This Vegan Fall Harvest Salad is a delightful blend of seasonal ingredients that captures the essence of autumn. The vibrant colors of roasted sweet potatoes, fresh kale, and pomegranate seeds create a feast for the eyes. Each bite offers a satisfying crunch, making it a perfect addition to your fall meals.

The salad features a mix of textures and flavors. The sweetness of the roasted sweet potatoes pairs beautifully with the tartness of the pomegranate seeds. Toasted pecans add a nutty crunch, while the kale provides a hearty base. This salad is not only tasty but also packed with nutrients, making it a healthy choice for any occasion.

To make this salad, start by roasting sweet potatoes until they are tender and caramelized. While they cool, prepare the kale by massaging it with a bit of olive oil and lemon juice. This helps to soften the leaves and enhance their flavor. Once everything is ready, toss the ingredients together, and enjoy a bowl full of fall goodness!

Ingredients

• 4 cups kale, chopped
• 2 cups sweet potatoes, diced
• 1 cup pomegranate seeds
• 1/2 cup pecans, toasted
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with a bit of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
2. While the sweet potatoes are roasting, prepare the kale. In a large bowl, combine the chopped kale, olive oil, and lemon juice. Massage the kale for a few minutes until it softens.
3. Once the sweet potatoes are done, let them cool slightly. Then, add them to the bowl with the kale.
4. Add the pomegranate seeds, toasted pecans, and pine nuts to the salad. Toss everything together gently.
5. Serve immediately or chill in the fridge for a bit before serving. Enjoy your crunchy, delicious Vegan Fall Harvest Salad!

Delight In Vegan Butternut Squash Mac And Cheese

Vegan Butternut Squash Mac and Cheese is a cozy dish perfect for fall. The creamy texture and cheesy flavor come from roasted butternut squash blended with cashews and nutritional yeast. This dish is not only comforting but also packed with nutrients.

The image shows a warm bowl of this delicious mac and cheese, topped with a golden-brown breadcrumb crust. Surrounding the bowl are seasonal decorations like vibrant autumn leaves and pumpkins, creating a festive atmosphere. The colors of the dish and the fall decor make it visually appealing and inviting.

Making this dish is simple. Start by cooking your pasta, then prepare the sauce with roasted butternut squash, cashews, and spices. Combine everything, top with breadcrumbs, and bake until bubbly. It’s a delightful way to enjoy the flavors of the season!

Ingredients

• 8 oz elbow macaroni
• 2 cups butternut squash, diced
• 1/2 cup raw cashews, soaked
• 1/4 cup nutritional yeast
• 1 cup vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions. Drain and set aside.
3. In a baking dish, toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for about 25 minutes until tender.
4. In a blender, combine the roasted butternut squash, soaked cashews, nutritional yeast, vegetable broth, garlic powder, onion powder, salt, and pepper. Blend until smooth.
5. Mix the cooked pasta with the sauce until well combined. Transfer to a baking dish.
6. Top with breadcrumbs and bake for 20-25 minutes until the top is golden and crispy.
7. Let it cool slightly before serving. Enjoy your creamy, vegan mac and cheese!