39 Fall Vegan Recipes That Celebrate the Best of Autumn Produce

Cozy flavors, vibrant colors, and peak-season produce come together in this collection of fall vegan recipes perfect for everything from busy weeknights to holiday gatherings. You’ll find a mix of vegan comfort food classics, fresh vegan side dishes, hearty mains, and sweet treats that celebrate autumn ingredients.

Whether you’re planning a vegan Thanksgiving, looking for a hearty vegan stew, or searching for a new recipe for fall that makes the most of pumpkin puree, these dishes show just how satisfying meatless comfort food can be. From savory meals with pumpkin to sweet baked goods and crisp seasonal salads, there’s something here for every craving.

Vegan Fall Dinner Recipes

When the evenings turn crisp, nothing hits the spot quite like hearty vegan main dishes that feel warm and satisfying. This section is filled with meals with pumpkin, rich stews, pasta bakes, and cozy skillets that make perfect weeknight dinners. You’ll also find ideas that double as impressive vegan Thanksgiving centerpieces, from fall dishes to roast-style vegetable mains. These recipes bring together everything you love about vegan comfort food, blending seasonal flavors with practical, approachable cooking.

Cozy Vegan Pumpkin Lasagna with Creamy Cashew Sauce

This cozy vegan pumpkin lasagna layers tender pasta sheets with creamy pumpkin purée, fresh spinach, and a velvety cashew sauce that bakes to golden perfection. It’s a seasonal centerpiece that fits right in with your favorite fall vegan recipes, bringing both comfort and elegance to the table. Each bite blends savory herbs, subtle sweetness from pumpkin, and a luscious dairy-free creaminess that makes this dish a crowd favorite.

Ingredients

• For the lasagna:
  • 9-12 lasagna noodles (regular or no-boil)
  • 2 cups pumpkin purée
  • 2 cups fresh spinach leaves
  • 1 teaspoon each of dried sage and dried thyme
  • Salt and pepper to taste
• For the creamy cashew sauce:
  • 1½ cups raw cashews (soaked in hot water for 30 minutes, drained)
  • 1½ cups unsweetened almond milk (or other plant milk)
  • 3 tablespoons nutritional yeast (or substitutes for nutritional yeast)
  • 1 tablespoon lemon juice
  • 2 garlic cloves
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
• For assembling: ½ cup vegan mozzarella shreds (optional for extra topping)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Cook lasagna noodles according to package instructions if not using no-boil. Drain and set aside.
2. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, salt, and nutmeg. Blend until smooth and creamy. In a small bowl, mix pumpkin purée with sage, thyme, salt, and pepper.
3. Spread a thin layer of cashew sauce on the bottom of the baking dish. Layer noodles, pumpkin mixture, spinach, and more cashew sauce. Repeat layers until ingredients are used, ending with cashew sauce on top.
4. Sprinkle vegan mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until bubbly and golden.
5. Let cool for 10 minutes before slicing. Garnish with parsley and serve warm.

Hearty Lentil and Onion Shepherd’s Pie

This hearty lentil and onion shepherd’s pie is pure comfort in a dish, making it a star in any lineup of fall vegan recipes. Seasoned lentils, caramelized onions, and tender vegetables form a savory base, while fluffy mashed potatoes bake to a golden, crispy crown. Every bite delivers a balance of earthy, sweet, and herby flavors that feel just right on a cool evening.

Ingredients

• For the filling:
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 garlic cloves, minced
  • 1½ cups cooked green or brown lentils (about ¾ cup dry or 1 can)
  • 1 cup frozen peas
  • 1½ cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons soy sauce or tamari
  • 1 teaspoon each of dried thyme, smoked paprika, and dried rosemary
  • Salt and pepper to taste
• For the mashed potato topping:
  • 2 pounds potatoes, peeled and cubed
  • 4 tablespoons vegan butter
  • ½ cup unsweetened plant milk (more if needed)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt (adjust to taste)

Instructions

1. Preheat oven to 400°F.
2. Boil potatoes in salted water until tender, about 15 minutes. Drain, then mash with vegan butter, plant milk, garlic powder, and salt until smooth and fluffy. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and carrots, and cook for 5-6 minutes until softened. Stir in garlic and cook for 1 minute more.
4. Add cooked lentils, peas, vegetable broth, tomato paste, soy sauce, thyme, smoked paprika, rosemary, black pepper, and salt. Simmer 5-7 minutes until thickened.
5. Spoon filling into a 9-inch baking dish. Spread mashed potatoes evenly over the top, creating swirls with a fork for texture.
6. Bake for 20- 25 minutes until the top is golden brown. For extra crispness, broil 1-2 minutes at the end. Garnish with thyme or parsley and serve warm.

Vegan Chicken and Dumplings (One-Pot Wonder)

This vegan chicken and dumplings is comfort food in a single pot, ideal for cozy nights and a perfect addition to your collection of fall vegan recipes. Tender vegan chicken-style strips and colorful vegetables simmer in a savory, creamy broth, topped with pillowy dumplings that cook to fluffy perfection. Every spoonful delivers warmth, flavor, and nostalgia, all without any dairy or meat.

Ingredients

• For the stew:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2½ cups vegan chicken-style strips
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk (or other plant milk)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegan butter
  • 1 teaspoon each of dried thyme and dried parsley
  • Salt and pepper to taste
  • 1 cup frozen peas
• For the dumplings:
• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup unsweetened almond milk (or other plant milk)
• 3 tablespoons vegan butter, melted

Instructions

1. In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook 6-7 minutes until softened. Stir in garlic and cook for 1 minute.
2. Add vegan chicken strips, thyme, parsley, pepper, and salt. Cook 3-4 minutes to lightly brown.
3. Push vegetables and vegan chicken to the side of the pot. Melt vegan butter in the empty space, then whisk in flour to make a roux. Slowly pour in vegetable broth and almond milk, whisking until smooth. Bring to a gentle simmer, then stir in peas.
4. In a bowl, mix dumpling flour, baking powder, and salt. Add plant milk and melted butter, stirring just until combined.
5. Drop dumpling batter by spoonfuls onto the simmering stew. Cover with a lid and cook for 12-15 minutes without lifting the lid, until dumplings are fluffy and cooked through. Serve hot.

Creamy Vegan Pumpkin Mac and Cheese

This creamy vegan pumpkin mac and cheese is the ultimate comfort bowl for crisp evenings, and a must-have in your list of fall vegan recipes. Al dente pasta gets coated in a silky pumpkin sauce blended with dairy-free cheese, warm spices, and just the right touch of smokiness. It’s cozy, colorful, and packed with flavor in every forkful.

Ingredients

• For the pasta:
  • 12 ounces elbow macaroni (or pasta of choice)
  • 1 tablespoon salt (for boiling water)
• For the pumpkin cheese sauce:
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 cup pumpkin purée
  • 1½ cups unsweetened almond milk (or other plant milk)
  • 1 cup shredded vegan cheddar cheese
  • 2 tablespoons nutritional yeast
  • 1 tablespoon vegan butter
  • 1 teaspoon smoked paprika (plus more for garnish)
  • ½ teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves (plus extra for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Stir in pumpkin purée, almond milk, vegan cheddar, nutritional yeast, vegan butter, smoked paprika, nutmeg, salt, and pepper. Simmer 3-4 minutes, whisking until smooth and creamy.
4. Add cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water a splash at a time to reach desired creaminess. Stir in fresh thyme. Serve hot, garnished with extra smoked paprika and thyme.

Easy Vegan Stuffed Acorn Squash with Quinoa

This easy vegan stuffed acorn squash brings together roasted, caramelized squash with a hearty quinoa filling dotted with tart cranberries, crunchy pecans, and fresh herbs. A must-try addition to your fall vegan recipes, it’s festive enough for a holiday table yet simple enough for a weeknight dinner. Every bite blends sweet, savory, and nutty flavors for a satisfying seasonal dish.

Ingredients

• For the squash:
  • 2 medium acorn squash, halved and seeds removed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• For the filling:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • ½ cup dried cranberries
  • ½ cup toasted pecans, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on a parchment-lined baking sheet. Roast for 25-30 minutes until fork tender and caramelized at the edges.
2. While the squash roasts, bring the vegetable broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and fluff with a fork.
3. Stir cranberries, pecans, olive oil, maple syrup, thyme, cinnamon, salt, pepper, and parsley into the quinoa. Taste and adjust seasoning.
4. Flip roasted squash halves, cut side up. Spoon quinoa mixture generously into each half. Serve warm, garnished with extra parsley if desired.

Roasted Butternut Squash Tacos with Chipotle Aioli

These roasted butternut squash tacos with chipotle aioli are a colorful, flavor-packed addition to your fall vegan recipes. Sweet, caramelized squash meets creamy avocado, crisp purple cabbage, and a smoky-spicy aioli for a balance of textures and flavors. Perfect for a weeknight dinner or a weekend taco spread. Want more? Try these vegan cauliflower and lentil tacos.

Ingredients

• For the roasted squash:
  • 3 cups butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon each of smoked paprika and ground cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste
• For the chipotle aioli:
  • ½ cup vegan mayonnaise
  • 1-2 chipotle peppers in adobo sauce (adjust for spice level)
  • 1 tablespoon lime juice
  • 1 small garlic clove, minced
• For assembling:
  • 8 small corn tortillas
  • 1 cup shredded purple cabbage
  • 1 avocado, sliced

Instructions

1. Preheat oven to 400°F. Toss squash cubes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
2. Blend vegan mayo, chipotle peppers, lime juice, and garlic until smooth. Set aside.
3. Warm tortillas in a dry skillet or over an open flame until pliable.
4. Assemble tacos by layering cabbage, roasted squash, avocado slices, and a drizzle of chipotle aioli. Garnish with cilantro and serve with lime wedges.

Crispy Potato and Sweet Corn Fritters with Garlic Dip

These crispy potato and sweet corn fritters are crunchy on the outside, soft inside, and bursting with fresh, savory flavor. They’re a great way to add variety to your fall vegan recipes, pairing naturally sweet corn with tender potatoes and a creamy garlic dip that keeps you coming back for more.

Ingredients

• For the fritters:
  • 2 cups grated potato (about 2 medium potatoes), squeezed dry
  • 1½ cups corn kernels (fresh or frozen, thawed)
  • ½ cup all-purpose flour
  • 2 green onions, finely sliced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 3 tablespoons olive oil, for frying
• For the garlic dip:
  • ½ cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon fresh parsley, chopped
  • Pinch of salt and pepper

Instructions

1. In a large mixing bowl, combine grated potato, corn, flour, green onions, parsley, nutritional yeast, smoked paprika, garlic powder, salt, and pepper. Stir until evenly combined.
2. Heat olive oil in a skillet over medium heat. Scoop ¼-cup portions of the mixture into the skillet, flattening slightly. Cook for 3-4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
3. For the dip, stir vegan mayo, lemon juice, garlic, parsley, salt, and pepper in a small bowl.
4. Serve fritters hot with garlic dip and lemon wedges on the side.

Autumn Veggie Bake with Maple Balsamic Glaze

This autumn veggie bake with maple balsamic glaze transforms seasonal vegetables into a colorful, flavor-packed side dish. Perfect for your lineup of fall vegan recipes, it features caramelized Brussels sprouts, carrots, butternut squash, and red onion, all roasted to perfection and tossed in a tangy-sweet glaze that brings out their natural flavors. Add cozy sides like this Instant Pot applesauce to make your fall meals even more comforting.

Ingredients

• For the vegetables:
  • 3 cups Brussels sprouts, halved
  • 2 cups carrots, cut into large chunks
  • 2 cups butternut squash, peeled and cubed
  • 1 large red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
• For the maple balsamic glaze:
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced

Instructions

1. Preheat oven to 425°F. Toss Brussels sprouts, carrots, butternut squash, and red onion with olive oil, salt, pepper, and thyme. Spread evenly on a large baking sheet.
2. Roast for 20 minutes, stir, then roast another 15-20 minutes until vegetables are caramelized and tender.
3. Meanwhile, whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard, and garlic.
4. Transfer roasted vegetables to a large bowl or baking dish. Drizzle with maple balsamic glaze and toss to coat. Serve hot.

Savory Vegan Mushroom Pot Pie with Flaky Crust

This savory vegan mushroom pot pie combines a flaky, golden crust with a rich, creamy filling of mushrooms, carrots, peas, and herbs. Perfect for cozy evenings and a standout in your fall vegan recipes, it’s hearty, flavorful, and just as satisfying as the classic version, without any dairy or meat.

Ingredients

• For the filling:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 16 ounces cremini or button mushrooms, sliced
  • Salt and pepper to taste
  • 1 teaspoon each of dried thyme and dried rosemary
  • ¼ cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk (or other plant milk)
  • 1 cup frozen peas
  • 1 tablespoon soy sauce or tamari
• For the crust:
  • 1 sheet vegan puff pastry, thawed
  • 2 tablespoons unsweetened plant milk, for brushing

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery; cook 6-7 minutes until softened. Stir in garlic and mushrooms, cooking another 6-8 minutes until mushrooms release their liquid and begin to brown.
3. Season with salt, pepper, thyme, and rosemary. Sprinkle flour over vegetables and stir gently for 1 minute.
4. Slowly pour in vegetable broth and almond milk, stirring constantly to avoid lumps. Add soy sauce and simmer for 4-5 minutes until thickened. Stir in peas, then remove from heat.
5. Transfer filling into a small round baking dish. Lay puff pastry over the top, pressing edges to seal. Trim excess pastry and cut a few small slits for steam to escape. Brush with plant milk.
6. Bake for 25-30 minutes until crust is golden and puffed. Let rest for 5 minutes before serving.

Sweet Potato Gnocchi in Browned Sage Butter (Vegan)

This vegan sweet potato gnocchi in browned sage butter is a cozy, elegant dish that’s perfect for fall vegan recipes. Soft, pillowy gnocchi made from sweet potato are tossed in a fragrant browned vegan butter sauce with crispy sage leaves and freshly cracked pepper for a restaurant-worthy finish.

Ingredients

• For the gnocchi:
  • 2 medium sweet potatoes (about 1½ pounds)
  • 1½ cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
• For the browned sage butter:
  • 6 tablespoons vegan butter
  • 12 fresh sage leaves
  • Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Pierce sweet potatoes and bake for 45-50 minutes until tender. Let cool slightly, then scoop flesh into a bowl and mash until smooth.
2. Add flour, salt, and nutmeg to the mashed sweet potato. Mix until a soft dough forms, adding more flour if too sticky.
3. On a floured surface, divide dough into 4 pieces. Roll each into a long rope, about ¾ inch thick, then cut into 1-inch pieces. Press lightly with a fork to create ridges.
4. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the top, about 2-3 minutes. Transfer to a plate.
5. In a large skillet, melt vegan butter over medium heat until it begins to foam. Add sage leaves and cook until the butter turns golden and fragrant, and the sage is crisp.
6. Add gnocchi to the skillet, tossing to coat. Season with salt and pepper. Serve hot, topped with crispy sage leaves.

Fall Vegan Soup Recipes

Soups are the heart of cold-weather cooking, and these vegan soup bowls deliver on both flavor and comfort. You’ll find creamy purees like sweet potato soup with coconut milk, hearty vegan chowder, and brothy vegan stew recipes loaded with seasonal vegetables. These fall vegan recipes make the most of autumn staples like squash, mushrooms, wild rice, and lentils, perfect for pairing with crusty bread or a crisp salad. Ideal for weeknight dinners or lazy weekends, each bowl is a reminder of why cooking with pumpkin and other fall produce is so satisfying.

Creamy Vegan Corn Chowder with Potatoes and Thyme

This creamy vegan corn chowder with potatoes and thyme is rich, hearty, and perfect for cozy nights. A must-have in your fall vegan recipes, it blends sweet corn with tender potatoes, carrots, and a fragrant herb base, finished with a swirl of coconut cream for silky depth.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 4 cups corn kernels (fresh or frozen, thawed)
• 3 medium Yukon gold potatoes, diced
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk (or other plant milk)
• 1 teaspoon each of dried thyme and smoked paprika
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and carrots, cooking 5-6 minutes until softened. Stir in garlic and cook for 1 minute.
2. Add corn, potatoes, vegetable broth, coconut milk, thyme, smoked paprika, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
3. Scoop out about a cup of soup and blend it using a blender. Pour the blended soup back into the pot and mix well.
4. Adjust seasoning as needed. Serve hot with an extra swirl of coconut cream, fresh thyme, and cracked pepper.

Velvety Butternut Squash Soup with Coconut Cream

This velvety butternut squash soup with coconut cream is a warm, inviting dish perfect for your fall vegan recipes collection. The creamy, golden soup is naturally sweet from roasted squash and finished with a swirl of coconut cream and toasted pumpkin seeds for texture.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 3 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon each of ground cumin and smoked paprika
• Salt and pepper to taste
• For garnish: Coconut cream, toasted pumpkin seeds, and thyme leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute.
2. Add butternut squash, vegetable broth, coconut milk, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
3. Use an immersion blender to blend until silky smooth. Adjust seasoning as needed.
4. Ladle into bowls, swirl in coconut cream, and sprinkle with toasted pumpkin seeds and thyme. Serve hot with crusty bread.

Lasagna Soup That Tastes Like the Real Thing (Vegan!)

This vegan lasagna soup captures all the flavors of a traditional lasagna in a cozy, one-bowl format. A hearty tomato broth is loaded with lasagna noodles, savory vegan ground, spinach, and dollops of creamy vegan ricotta. It’s a filling, flavor-packed addition to your fall vegan recipes.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 12 ounces vegan ground meat substitute
• 1 teaspoon each of dried oregano and dried basil
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 8–10 lasagna noodles, broken into large pieces
• 4 cups fresh spinach leaves
• For topping: 1 cup vegan ricotta cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute.
2. Add vegan ground, oregano, basil, red pepper flakes, salt, and pepper. Cook for 5-6 minutes until browned. Stir in vegetable broth and crushed tomatoes. Bring to a boil.
3. Add lasagna noodles and simmer for 10-12 minutes until pasta is tender. Stir in spinach until wilted. Adjust seasoning as needed.
4. Serve hot, topped with dollops of vegan ricotta and fresh basil

Vegan Lentil and Kale Stew with Smoky Paprika

This vegan lentil and kale stew with smoky paprika is hearty, flavorful, and perfect for cool-weather dinners. Featuring earthy brown lentils, tender carrots, leafy kale, and a richly spiced tomato broth, it’s a wholesome addition to your fall vegan recipes that will warm you from the inside out.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1½ cups dried brown lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 6 cups vegetable broth
• 1 teaspoon each of smoked paprika, ground cumin, and dried thyme
• Salt and pepper to taste
• 4 cups chopped kale, stems removed

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and carrots, cooking 5-6 minutes until softened. Stir in garlic and cook for 1 minute.
2. Add lentils, crushed tomatoes, vegetable broth, smoked paprika, cumin, thyme, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes until lentils are tender.
3. Stir in kale and cook 3-4 minutes until wilted. Adjust seasoning as needed. Serve hot, garnished with fresh parsley and a side of crusty bread.

Pumpkin Coconut Curry Soup (Quick and Comforting)

This pumpkin coconut curry soup is a quick, comforting choice for chilly evenings and a vibrant highlight in your fall vegan recipes. Smooth pumpkin purée is blended with creamy coconut milk and fragrant curry spices, then topped with fresh cilantro and red chili slices for a burst of flavor and color.

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 3 cups pumpkin purée
• 3 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• For garnish: Coconut cream, cilantro leaves, and sliced red chili

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic, ginger, and curry paste; cook 1-2 minutes until fragrant.
2. Add pumpkin purée, vegetable broth, coconut milk, turmeric, salt, and pepper. Mix well. Bring to a gentle simmer and cook for 10-12 minutes to let flavors meld.
3. Blend with an immersion blender until smooth and creamy. Adjust seasoning as needed.
4. Serve hot with a swirl of coconut cream, cilantro leaves, chili slices, and lime wedges on the side.

Golden Turmeric Chickpea Soup

This golden turmeric chickpea soup is bright, satisfying, and brimming with flavor. Chickpeas, carrots, and leafy greens simmer in a fragrant turmeric-spiced broth, creating a cozy, hearty bowl that’s a natural fit for fall vegan recipes.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 1 teaspoon ground turmeric
• ½ teaspoon each of ground cumin and smoked paprika
• 4 cups vegetable broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 4 cups chopped kale or spinach
• Salt and pepper to taste
• Juice of ½ lemon

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Stir in garlic and carrots, cooking for 2-3 minutes.
2. Add turmeric, cumin, and smoked paprika; cook for 30 seconds until fragrant.
3. Pour in vegetable broth and stir in chickpeas. Bring to a boil, then reduce heat and simmer 15 minutes until carrots are tender. Add greens and cook 2-3 minutes until wilted. Stir in lemon juice and adjust seasoning.
4. Serve hot, garnished with parsley and black pepper.

Creamy Vegan Broccoli Cheddar Soup

This vegan broccoli cheddar soup is rich, creamy, and loaded with flavor, without any dairy. Fresh broccoli florets and tender carrots simmer in a silky base made with plant-based milk and vegan cheese shreds, creating a hearty bowl that’s perfect for cozy days. It’s easy to make, reheats beautifully, and pairs perfectly with crusty bread for dipping.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened oat or almond milk
• 1 cup vegan cheddar cheese shreds
• 2 tablespoons nutritional yeast
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and carrots for 5-6 minutes until softened. Stir in broccoli and garlic, cooking for 2 minutes more.
2. Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes or until broccoli is tender.
3. Add plant-based milk, vegan cheddar, and nutritional yeast, cooking until cheese melts and soup is creamy.
4. Season with salt and pepper to taste. Serve hot, garnished with extra vegan cheddar if desired.

Roasted Garlic and Cauliflower Soup with Truffle Oil

This silky roasted garlic and cauliflower soup is the perfect blend of comfort and elegance. Slow-roasted garlic brings out a mellow, sweet depth, while cauliflower creates a luxuriously creamy base without dairy. Perfect for cozy dinners or when you want to impress with minimal effort.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 whole garlic bulb
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 4 cups vegetable broth
• 1 cup coconut milk or cream
• 1 tablespoon truffle oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper, and spread on a baking sheet. Slice the top off the garlic bulb, drizzle with remaining olive oil, wrap in foil, and place on the same tray. Roast for 25-30 minutes until cauliflower is golden and garlic is soft.
3. In a large pot, sauté onion until tender, then squeeze roasted garlic cloves into the pot. Add roasted cauliflower (reserve a few pieces for garnish) and vegetable broth, bringing to a simmer for 5 minutes.
4. Blend using an immersion blender until smooth. Add coconut milk and season to taste. Serve hot, drizzling with truffle oil and topping with reserved cauliflower.

Savory Vegan French Onion Soup with Toasted Bread

This savory vegan French onion soup delivers deep, rich flavor in every spoonful. Slow-cooked caramelized onions create a naturally sweet and robust broth, perfectly paired with thick slices of crusty baguette. A light layer of melted vegan cheese bubbles over the toast, giving this classic comfort dish a cozy, plant-based twist that’s perfect for crisp fall evenings.

Ingredients

• For the soup:
  • 3 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 6 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • Salt and black pepper, to taste
• For the toppers:
  • 1 baguette, sliced into thick rounds
  • 1 cup shredded vegan mozzarella cheese

Instructions

1. Heat olive oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until golden and caramelized, about 35-40 minutes.
2. Stir in garlic and sugar, cooking for 2 more minutes. Deglaze with balsamic vinegar, scraping up any browned bits from the bottom of the pot.
3. Add vegetable broth, soy sauce, and thyme. Simmer for 15-20 minutes.
4. Meanwhile, toast the baguette slices until crisp.
5. Ladle soup into oven-safe bowls, place a baguette slice on top of each, sprinkle generously with vegan cheese, and broil until melted and golden. Serve immediately, hot and bubbling.

Wild Rice & Mushroom Soup with Herbs

This wild rice and mushroom soup is a cozy vegan classic brimming with earthy flavors and fresh herbs. Hearty wild rice blends with tender carrots, celery, and sautéed mushrooms in a creamy plant-based broth. Finished with a sprinkle of parsley and thyme, it’s the perfect bowl for a cool fall day and pairs beautifully with crusty bread for a complete meal.

Ingredients

• For the soup:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cremini or baby bella mushrooms, sliced
  • 1 cup uncooked wild rice, rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • Salt and pepper to taste
• For the cream base:
  • 1 cup unsweetened non-dairy milk (oat or almond works well)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegan butter

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking for 5-6 minutes until softened. Stir in mushrooms and cook until they release their juices and begin to brown.
2. Add wild rice, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender.
3. In a small saucepan, melt vegan butter over medium heat, whisk in flour, and cook for 1-2 minutes. Slowly whisk in non-dairy milk until smooth and thickened.
4. Stir the cream base into the soup, adjusting seasoning as needed. Serve hot, garnished with parsley and thyme.

Fall Vegan Dessert Recipes

Cooler weather means it’s time for sweet pumpkin puree recipes, apple-spiced treats, and bakery-style bakes that fill your kitchen with the scent of cinnamon and maple. These fall vegan recipes for desserts include soft cookies, moist muffins, decadent bars, and holiday-worthy pies. Perfect for celebrations, potlucks, or a quiet afternoon with tea, they showcase meatless comfort food at its sweetest. Whether you love cooking with pumpkin or prefer apple- and pecan-based sweets, these treats are guaranteed to be on repeat all season long.

Vegan Apple Fritter Bread (Cozy and Glazed!)

This vegan apple fritter bread is soft, moist, and swirled with cinnamon-coated apple chunks for a bakery-worthy treat. A generous drizzle of vanilla glaze adds the perfect sweet finish, making it ideal for cozy fall mornings or as an afternoon pick-me-up. Every bite brings together tender apples, warm spice, and melt-in-your-mouth texture.

Ingredients

• For the apple mixture:
  • 2 medium apples, diced (leave skin on)
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
• For the batter:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsweetened non-dairy milk
  • ½ cup granulated sugar
  • ⅓ cup neutral oil (such as canola or sunflower)
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
• For the glaze:
  • ½ cup powdered sugar
  • 1-2 tablespoons non-dairy milk
  • ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and line a loaf pan with parchment paper.
2. In a small bowl, toss diced apples with brown sugar and cinnamon; set aside.
3. In a large bowl, whisk milk, sugar, oil, applesauce, and vanilla until smooth. Sift in the flour, baking powder, and salt. Mix in until just combined.
4. Pour half the batter into the pan, layer with half the apple mixture, then repeat.
5. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before drizzling with glaze made by whisking powdered sugar, milk, and vanilla together until smooth. Slice and serve.

No-Bake Vegan Pumpkin Cheesecake Bars

These no-bake vegan pumpkin cheesecake bars are a smooth, spiced treat perfect for fall gatherings. A buttery spiced cookie crust supports two creamy layers: a vanilla cheesecake base topped with pumpkin puree blended with warm spices. Finished with a sprinkle of cinnamon, they’re rich yet refreshing and set beautifully in the fridge.

Ingredients

• For the crust:
  • 1½ cups vegan graham cracker crumbs or spiced cookies (eg, gingersnaps)
  • ¼ cup melted coconut oil
  • 2 tablespoons maple syrup
• For the cheesecake layer:
  • 1½ cups raw cashews, soaked overnight and drained
  • ½ cup coconut cream
  • ⅓ cup maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
• For the pumpkin layer:
  • ¾ cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg

Instructions

1. Line an 8×8-inch pan with parchment paper.
2. In a bowl, mix cookie crumbs, coconut oil, and maple syrup until evenly combined. Press firmly into the pan to form the crust.
3. In a high-speed blender, combine cashews, coconut cream, maple syrup, lemon juice, and vanilla until completely smooth. Pour half of this cheesecake mixture over the crust.
4. To the remaining half, add pumpkin puree, maple syrup, cinnamon, ginger, and nutmeg, blending until smooth.
5. Carefully spread the pumpkin layer over the vanilla layer. Chill in the fridge for at least 4 hours, or until firm. Slice into bars, sprinkle with cinnamon, and serve.

Best Ever Vegan Pecan Pie with Maple Syrup

This vegan pecan pie delivers a decadent balance of buttery crunch and silky, caramel-like filling in every bite. The glossy top showcases perfectly toasted pecans, while the rich maple base adds warmth and depth that lingers. Whether served as the grand finale to a holiday feast or enjoyed with coffee on a crisp afternoon, it’s a dessert that feels both nostalgic and indulgent.

Ingredients

• For the crust:
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold vegan butter, cubed
  • 3-5 tablespoons ice water
• For the filling:
  • 1 cup pure maple syrup
  • ½ cup brown sugar
  • ¼ cup vegan butter
  • 3 tablespoons cornstarch
  • ¼ cup unsweetened non-dairy milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2½ cups pecan, divided

Instructions

1. Preheat oven to 350°F.
2. In a bowl, combine flour and salt, then cut in vegan butter until crumbly. Gradually add ice water, mixing until the dough holds together. Roll out on a floured surface and fit into a 9-inch pie dish; trim and crimp edges.
3. In a saucepan, whisk maple syrup, brown sugar, vegan butter, cornstarch, non-dairy milk, vanilla, and salt over medium heat until thickened, about 5-7 minutes. Stir in 1½ cups pecans.
4. Pour filling into prepared crust, then arrange remaining pecans decoratively on top.
5. Bake for 40-45 minutes, until filling is set and crust is golden. Cool completely before slicing.

Baked Vegan Cinnamon Sugar Sweet Potato Donuts

These baked vegan sweet potato donuts are soft, tender, and coated in a sparkling layer of cinnamon sugar for the ultimate fall treat. The sweet potato brings a subtle earthy sweetness and a beautiful golden-orange hue, while the cinnamon sugar adds just the right amount of crunch. Perfect with a hot cup of coffee or tea, they’re the kind of baked good that makes your kitchen smell like autumn.

Ingredients

• For the donuts:
  • 1 cup mashed cooked sweet potato (well mashed and cooled)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup brown sugar
  • ½ cup unsweetened non-dairy milk
  • ¼ cup neutral oil (such as canola or sunflower)
  • 1 teaspoon vanilla extract
• For the coating:
  • ½ cup granulated sugar
  • 1½ teaspoons cinnamon
  • 3 tablespoons melted vegan butter

Instructions

1. Preheat oven to 350°F and lightly grease a donut pan.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk sweet potato, brown sugar, milk, oil, and vanilla until smooth.
3. Fold the wet ingredients into the dry until just combined. Spoon batter into the donut pan, filling each cavity about ¾ full.
4. Bake for 12-14 minutes, or until a toothpick comes out clean. Cool for 5 minutes, then brush each donut with melted vegan butter and roll in cinnamon sugar until evenly coated. Serve warm or at room temperature.

Pumpkin Spice Oatmeal Cookies with Dark Chocolate

These pumpkin spice oatmeal cookies strike the perfect balance between chewy and soft, with a hearty oat texture and rich chunks of dark chocolate. The pumpkin spice infuses each bite with warm, seasonal notes, while the chocolate adds a decadent contrast. Ideal for sharing over coffee or enjoying straight from the cooling rack, they’re a fall baking favorite that disappears fast.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• 1½ cups old-fashioned oats
• ½ cup pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup vegan butter, softened
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chunks

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg. Stir in oats and set aside.
3. In another bowl, cream vegan butter, brown sugar, and granulated sugar until fluffy. Beat in pumpkin puree and vanilla. Gradually mix in dry ingredients until combined, then fold in chocolate chunks.
4. Scoop dough onto baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, or until edges are set and centers look slightly soft. Cool on the sheet for 5 minutes before transferring to a wire rack.

Vegan Salted Caramel Apple Crisp (Gluten-Free)

This vegan salted caramel apple crisp pairs tender, cinnamon-spiced apples with a buttery oat topping for a dessert that’s as cozy as it is irresistible. The warm caramel drizzle adds a sweet-salty finish that melts into the crumble, making each bite rich and indulgent. Perfect for sharing after a hearty fall dinner or enjoying with a scoop of dairy-free ice cream.

Ingredients

• For the filling:
  • 6 medium apples, thinly sliced
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon lemon juice
• For the topping:
  • 1 cup old-fashioned oats
  • ½ cup almond flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup vegan butter, melted
• For the salted caramel sauce:
  • ½ cup coconut cream
  • ½ cup brown sugar
  • 2 tablespoons vegan butter
  • ½ teaspoon sea salt

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, toss apple slices with maple syrup, cinnamon, nutmeg, and lemon juice. Spread evenly in a greased baking dish.
3. In another bowl, mix oats, almond flour, brown sugar, cinnamon, and salt, then stir in melted vegan butter until crumbly. Sprinkle topping over apples.
4. Bake for 35-40 minutes, until the topping is golden and apples are tender.
5. For the caramel, combine coconut cream, brown sugar, and vegan butter in a saucepan over medium heat. Simmer for 5–6 minutes until thickened, then stir in sea salt. Drizzle over the crisp before serving.

Chai-Spiced Vegan Blondies with Maple Glaze

These chai-spiced vegan blondies combine the soft chew of a classic blondie with the aromatic warmth of cinnamon, cardamom, ginger, and cloves. The maple glaze seeps into each bite, adding a sweet, silky finish that perfectly complements the spice. They’re cozy, fragrant, and ideal for sharing with a hot cup of tea or coffee.

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon each of ground ginger and cardamom
• ¼ teaspoon ground cloves
• 1 cup brown sugar
• ½ cup vegan butter, melted
• ¼ cup unsweetened non-dairy milk
• 2 teaspoons vanilla extract
• For the maple glaze:
  • ½ cup powdered sugar
  • 2 tablespoons maple syrup
  • 1–2 teaspoons non-dairy milk

Instructions

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves. In another bowl, whisk brown sugar, melted vegan butter, milk, and vanilla until smooth. Fold dry ingredients into wet until just combined.
3. Spread batter evenly in prepared pan and bake for 20-24 minutes, or until the edges are golden and a toothpick comes out clean. Cool completely.
4. For the glaze, whisk powdered sugar, maple syrup, and milk until smooth, then drizzle over cooled blondies before slicing.

Pumpkin Chocolate Chip Muffins (Super Moist & Fluffy)

These pumpkin chocolate chip muffins are the perfect balance of warm spice and rich chocolate. Soft and fluffy with a tender crumb, they’re bursting with pumpkin flavor and pockets of melty chocolate in every bite. Enjoy them fresh from the oven for a cozy fall breakfast or as a sweet afternoon treat.

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• 1 cup pumpkin puree
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup neutral oil (such as canola or sunflower)
• 2 tablespoons unsweetened non-dairy milk
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips (plus extra for topping)

Instructions

1. Preheat oven to 350°F and line a muffin pan with paper liners.
2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, milk, and vanilla until smooth. Gently fold dry ingredients into wet until just combined, then stir in chocolate chips.
4. Divide batter evenly among muffin cups, filling about ¾ full, and sprinkle with extra chocolate chips.
5. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

Vegan Snickerdoodle Skillet Cookie (One-Bowl Recipe)

This vegan snickerdoodle skillet cookie delivers a soft, chewy center and crisp, golden edges, all wrapped in a warm cinnamon-sugar hug. Baked in a cast iron skillet, it’s perfect for serving straight from the pan: cozy, rustic, and ideal for sharing with friends or enjoying solo with a scoop of dairy-free ice cream.

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon (plus extra for topping)
• ½ cup vegan butter, softened
• ¾ cup granulated sugar (plus extra for topping)
• ¼ cup brown sugar
• ¼ cup unsweetened non-dairy milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until light and fluffy. Stir in non-dairy milk and vanilla.
3. Add flour, cream of tartar, baking soda, salt, and cinnamon, mixing until just combined. Spread dough evenly in a lightly greased 9-inch cast iron skillet.
4. In a small bowl, mix extra cinnamon and sugar, then sprinkle generously over the top.
5. Bake for 18-20 minutes, or until edges are golden and the center is just set. Cool for 10 minutes before slicing and serving warm.

Maple Glazed Vegan Donuts with Pumpkin Spice

These maple-glazed vegan donuts bring together the warmth of pumpkin spice with the sweetness of silky maple glaze. Lightly golden and soft inside, they’re finished with a glossy coating that drips just enough to feel indulgent. Perfect for crisp mornings or as a cozy afternoon pick-me-up, they capture autumn in every bite.

Ingredients

• For the donuts:
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ½ cup pumpkin puree
• ½ cup brown sugar
• ½ cup unsweetened non-dairy milk
• ¼ cup neutral oil (such as canola or sunflower)
• 1 teaspoon vanilla extract
• For the glaze:
• 1 cup powdered sugar
• 3 tablespoons maple syrup
• 1–2 tablespoons non-dairy milk
• ½ teaspoon pumpkin spice

Instructions

1. Preheat oven to 350°F and lightly grease a donut pan.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, whisk pumpkin puree, brown sugar, milk, oil, and vanilla until smooth. Gently fold dry ingredients into wet until just combined.
3. Spoon batter into the donut pan, filling each cavity about ¾ full. Bake for 12-14 minutes, or until a toothpick inserted into a donut comes out clean. Cool completely on a wire rack.
4. In a small bowl, whisk powdered sugar, maple syrup, milk, and pumpkin spice until smooth. Dip each donut in the glaze, place it back on the rack, and allow the glaze to set before serving.

Fall Vegan Salad Recipes

Fresh yet hearty, these vegan side dishes balance roasted vegetables, crisp greens, and tangy dressings for a seasonal spin on salads. You’ll find vibrant combinations using squash, pears, apples, and nuts, with dressings like apple cider vinaigrette or maple Dijon to tie them together. Many of these recipes work beautifully as vegan Thanksgiving starters or lighter mains for lunch. From warm grain bowls to leafy greens with roasted roots, these fall vegan recipes prove salads can be as much vegan comfort food as any casserole or soup.

Roasted Delicata Squash Salad with Maple Dijon Dressing

This roasted delicata squash salad is a vibrant mix of warm and fresh flavors, bringing together sweet caramelized squash, peppery arugula, and a tangy-sweet maple Dijon dressing. Toasted pumpkin seeds and dried cranberries add crunch and bursts of flavor, making every forkful a perfect balance of seasonal textures and tastes.

Ingredients

• For the salad:
  • 2 medium delicata squash, halved, seeds removed, sliced into half-moons
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 5 cups fresh arugula
  • ½ small red onion, thinly sliced
  • ⅓ cup dried cranberries
  • ¼ cup toasted pumpkin seeds
• For the maple Dijon dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F. Toss squash slices with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
3. On a large serving platter, arrange arugula, roasted squash, red onion, cranberries, and pumpkin seeds. Drizzle with dressing just before serving, tossing lightly to combine.

Warm Farro Salad with Roasted Veggies & Tahini Drizzle

This warm farro salad is hearty, colorful, and packed with layers of flavor. Nutty farro forms the base, topped with caramelized Brussels sprouts and tender roasted carrots, all brought together with a creamy, lemony tahini drizzle. It’s the perfect blend of comforting warmth and fresh, vibrant textures.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 cups vegetable broth (plus extra water if needed)
  • 2 cups Brussels sprouts, halved
  • 2 large carrots, cut into thick sticks
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
• For the tahini drizzle:
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2–3 tablespoons warm water (to thin)
  • Salt, to taste

Instructions

1. Preheat oven to 400°F.
2. Cook farro in vegetable broth according to package instructions until tender, then drain any excess liquid.
3. Meanwhile, toss Brussels sprouts and carrots with olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes, flipping halfway, until golden and tender.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and salt, then add warm water until the mixture is smooth and pourable.
5. To serve, spread farro on a large plate or bowl, top with roasted vegetables, drizzle generously with tahini sauce, and garnish with fresh parsley.

Crispy Chickpea Harvest Salad with Apple Cider Vinaigrette

This crispy chickpea harvest salad is hearty, colorful, and bursting with texture. Roasted chickpeas bring crunch, sweet potatoes add warmth, and crisp apple slices brighten each bite. Tossed with a tangy apple cider vinaigrette, it’s a salad that’s as satisfying as it is beautiful.

Ingredients

• For the salad:
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 medium sweet potato, peeled and diced
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 4 cups chopped kale
  • 1 medium apple, thinly sliced
  • ⅓ cup dried cranberries
  • ¼ cup pumpkin seeds (pepitas)
• For the vinaigrette:
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • ¼ cup olive oil
  • Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Toss chickpeas with 1 tablespoon olive oil, salt, and pepper, and spread on a baking sheet. On another sheet, toss sweet potato cubes with remaining olive oil, salt, and pepper.
3. Roast both for 20-25 minutes, shaking halfway through, until crispy and golden.
4. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon, olive oil, salt, and pepper until emulsified.
5. In a large bowl, combine kale, roasted chickpeas, sweet potatoes, apple slices, cranberries, and pumpkin seeds. Drizzle with vinaigrette and toss gently before serving.

Shaved Brussels Sprouts Salad with Toasted Almonds

This shaved Brussels sprouts salad is crisp, fresh, and full of flavor. Thinly sliced sprouts form the perfect base for sweet apple slices, tart cranberries, and crunchy toasted almonds. Lightly dressed, it’s a refreshing side that works just as well for holiday tables as it does for everyday meals.

Ingredients

• For the salad:
  • 1 pound Brussels sprouts
  • 1 medium apple, thinly sliced
  • ½ cup dried cranberries
  • ½ cup sliced almonds, toasted
• For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

1. Trim off the stem ends of the Brussels sprouts and remove any damaged outer leaves. Either use a food processor with a slicing blade, a mandoline, or a sharp knife to thinly slice them.
2. In a large bowl, combine shaved Brussels sprouts, apple slices, dried cranberries, and toasted almonds.
3. In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
4. Pour dressing over salad and toss gently to coat. Let sit for 5-10 minutes before serving.

Butternut Squash and Kale Salad with Garlic Dressing

This butternut squash and kale salad is the perfect blend of hearty and fresh. Roasted cubes of sweet, golden squash pair with earthy kale, while toasted pecans and dried cranberries bring crunch and tang. A creamy garlic dressing ties it all together for a salad that’s satisfying enough to be the main event.

Ingredients

• For the salad:
  • 4 cups kale, chopped
  • 3 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • ⅓ cup dried cranberries
  • ¼ cup toasted pecans, roughly chopped
• For the creamy garlic dressing:
  • ¼ cup vegan mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, whisk together mayonnaise, lemon juice, olive oil, Dijon, garlic, salt, and pepper until smooth.
3. Place kale in a large bowl and massage gently for 1-2 minutes to soften. Add roasted squash, cranberries, and pecans, then drizzle with dressing just before serving. Toss gently and serve immediately.

Autumn Quinoa Salad with Maple-Roasted Carrots

This autumn quinoa salad is a colorful, hearty mix that’s as beautiful as it is satisfying. Fluffy quinoa pairs with sweet maple-roasted carrots, fresh baby spinach, tart cranberries, and creamy vegan feta, creating a perfect blend of textures and flavors. Lightly dressed, it’s a fresh yet cozy dish that works for weekday lunches or as a vibrant side for seasonal gatherings.

Ingredients

• For the salad:
  • 1 cup tri-color quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 lb carrots, peeled and cut into sticks
  • 1½ tablespoons olive oil
  • 1½ tablespoons maple syrup
  • Salt and pepper, to taste
  • 2 cups baby spinach
  • ½ cup dried cranberries
  • ½ cup vegan feta, crumbled
• For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F. Toss carrot sticks with olive oil, maple syrup, salt, and pepper, then spread on a parchment-lined baking sheet. Roast for 20-25 minutes, turning halfway, until tender and caramelized.
2. Meanwhile, bring quinoa and water or broth to a boil in a medium saucepan. Reduce heat to low, cover, and cook for 15 minutes, then fluff with a fork and let cool slightly.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for the dressing.
4. In a large bowl, combine quinoa, spinach, cranberries, and vegan feta. Add roasted carrots on top, drizzle with dressing, and toss gently before serving.

Pear and Walnut Salad with Vegan Blue Cheese

This pear and walnut salad brings together crisp greens, sweet pear slices, and the rich tang of vegan blue cheese for a flavor combination that feels both fresh and indulgent. Candied walnuts add crunch, while a light vinaigrette ties everything together. It’s elegant enough for a holiday table yet simple enough for any day of the week.

Ingredients

• For the salad:
  • 5 cups mixed salad greens
  • 2 ripe pears, cored and thinly sliced
  • ¾ cup walnut halves, lightly toasted
  • ½ cup dried cranberries
  • ½ cup vegan cheese crumbles
• For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and freshly ground black pepper, to taste

Instructions

1. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified.
2. Arrange the mixed salad greens in a large serving bowl. Top evenly with sliced pears, toasted walnuts, dried cranberries, and vegan blue cheese crumbles.
3. Drizzle the dressing over the salad just before serving, tossing gently to coat. Serve immediately for the freshest flavor and best texture.

Apple Pecan Arugula Salad with Cranberry Vinaigrette

This apple pecan arugula salad is crisp, colorful, and full of fall flavor. Peppery arugula sets the stage for sweet apple slices, crunchy toasted pecans, and tart dried cranberries, all brought together with a vibrant cranberry vinaigrette. It’s light yet satisfying, making it a perfect starter or side for any autumn meal.

Ingredients

• For the salad:
  • 5 cups fresh arugula, loosely packed
  • 2 medium apples (such as Honeycrisp or Fuji), thinly sliced
  • 1 cup pecan halves, toasted
  • ½ cup dried cranberries
• For the cranberry vinaigrette:
  • ¼ cup cranberry juice (unsweetened)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • ⅓ cup olive oil
  • ½ teaspoon Dijon mustard
  • Pinch of salt and pepper

Instructions

1. In a large salad bowl, combine the arugula, apple slices, pecans, and dried cranberries.
2. In a small jar or bowl, whisk together cranberry juice, apple cider vinegar, maple syrup, olive oil, Dijon mustard, salt, and pepper until emulsified.
3. Drizzle the vinaigrette over the salad just before serving and toss gently to coat. Serve immediately for the freshest texture.

Roasted Beet and Citrus Salad with Vegan Feta

This roasted beet and citrus salad is as vibrant as it is flavorful, combining earthy roasted beets with juicy citrus segments, peppery arugula, and creamy vegan feta. A sprinkle of crushed pistachios adds crunch, while thinly sliced pickled onions bring a tangy brightness that ties it all together. Perfect for a light lunch, a colorful starter, or as part of a holiday spread, this salad celebrates fresh seasonal produce in every bite.

Ingredients

• 3 medium beets, trimmed and scrubbed
• 2 medium oranges, peeled and segmented
• 4 cups fresh arugula
• ½ cup vegan feta cheese, crumbled
• ¼ cup shelled pistachios, chopped
• ¼ cup thinly sliced pickled red onions
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F. Wrap beets individually in foil, place on a baking sheet, and roast for 45-55 minutes or until fork-tender. Let cool slightly, then peel and cut into wedges.
2. In a large bowl, toss arugula with olive oil, balsamic vinegar, salt, and pepper. Arrange roasted beets, orange segments, vegan feta, pistachios, and pickled onions on top. Serve immediately for the freshest flavor and texture.