Whether you’re looking for light entrees or easy casseroles to feed the whole family, this list of delicious vegan fall recipes has you covered.
Bursting with comforting ingredients and seasonal produce like pumpkin or sweet potatoes, we have something for everyone.
Enjoy the following soups, colorful bowls, pasta dishes, and more! Find similar recipes in our Thanksgiving and winter collections.
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Best Vegan Fall Dinner Recipes
Roast Pumpkin Feta Salad
Roast pumpkin combined with baked pears and onion, crunchy walnuts, briny tofu feta and fresh greens in a vegan honey mustard dressing is everything you love about fall in one bowl! This recipe is suitable for holiday spreads as well as cozy weeknight dinners.
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Healthy Vegan Lasagna
Craving an Italian pasta dish fresh out of the oven? This healthy vegan lasagna is high in protein, secretly veggie-stuffed and makes your whole kitchen smell fantastic.
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Pumpkin Veggie Stir-Fry
Made with everyday staple foods in only 30 minutes, this Pumpkin veggie stir-fry is a great weeknight dinner idea. It’s budget- and beginner-friendly, easy to customize and bursting with nutrients!
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Easy Chickpea Meatloaf
Easy to make, budget-friendly and really hearty, this delicious chickpea loaf is a huge hit with vegans and non-vegans alike! It’s rich in flavor and texture and perfect for families.
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Red Lentil Potato Soup
Do you love batch cooking? Make this flavorful protein-packed lentil soup with potatoes, green veggies, turmeric and ginger. It’s budget-friendly and a true family favorite.
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Vegan Mushroom Pasta
Noodles are tossed with sauteed mushrooms and a creamy vegan sauce in this comforting 25-minute dinner recipe. Every bite is bursting with savory and earthy flavors — perfect during fall!
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Photo credit: thealmondeater.com
Healthy Loaded Sweet Potato Skins
With an irresistibly crispy exterior and satisfying filling, these vegan loaded sweet potato skins are such a hit with the whole family — especially meat lovers. They have a Tex-Mex flair thanks to the addition of lime, jalapeños, and black beans, and they develop brown cheese when put under the broiler!
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Photo credit: jessicainthekitchen.com
Ultimate Autumn Risotto
If you’re a fan of risotto, try this seasonal version of the classic Italian dish! Arborio rice is cooked in dry white wine, sage, butternut squash, garlic, and onion, then topped with fresh spinach and vegan parmesan cheese. Yes, please!
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Photo credit: www.wearesovegan.com
Butternut Squash Veggie Pizza
Turn on the oven and try this fall twist on veggie pizza. Instead of the usual bread, tomato sauce, and toppings, you get a bright orange butternut squash sauce with broccolini, red onion, and a handful of chickpeas for protein. Enjoy as-is or top with vegan cheese!
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Photo credit: minimalistbaker.com
Vegan Lentil Shepherd’s Pie
Swap the meat for lentils and make this budget-friendly and comforting vegan Shepherd’s Pie for dinner! It’s very hearty, packed with bold and rich flavors, but secretly healthy. Win-win!
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Photo credit: rainbowplantlife.com
Vegan Stuffed Pumpkins
Stuffed pumpkins aren’t just for holiday dinners! With a flavorful rice and vegetable mixture, you can whip up this flavorful and gorgeous recipe in one and a half hours during a slow Sunday. So cozy and rewarding!
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Photo credit: www.occasionallyeggs.com
Pumpkin Pasta Bake
Is there a better combination than pasta and pumpkin during fall? This recipe makes for such a delightful, cheesy, creamy, and family-friendly dinner that it needs a spot in your weekly rotation right now.
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Photo credit: www.noracooks.com
Fall-Inspired Platter
Use your favorite seasonal produce to create a lovely fall-inspired grazing platter! From figs to chutney, pumpkin, pecans, apple and different cheeses and dips, this recipe idea is easily customizable and a true eye-catcher.
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Plant-Based Mashed Potatoes (Oil-Free)
This classic fall side dish combination is crowd-pleasing and super easy to make vegan-friendly! Only a few everyday ingredients are needed for this 30-minute recipe.
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Creamy Mac and Cheese
Creamy pasta dishes are the epitome of a cozy dinner! This healthy vegan mac and cheese uses veggies and cashews for the sauce and is best served with steamed broccoli or cauliflower.
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Hearty Bean Burgers
Packed with hearty Umami flavor and oh-so-satisfying, these beetroot bean burgers are super meaty and totally family-approved. Serve them with your favorite fixings like sweet potato fries and ketchup!
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Spinach Fig Salad
This beautifully colored and textured vegan spinach fig salad features everything you love about fall! Enjoy it as a lighter main dish or an eye-catching side.
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Roasted Brussels Sprouts
Fall is the perfect time to make flavorful roasted Brussels sprouts! Choose your favorite marinade and speckle with crunchy almonds for an easy and weeknight-friendly side.
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Gnocchi with Mushroom Gravy
Make your own gnocchi at home with just 3 ingredients and serve them with a simple mushroom gravy for the perfect vegan fall dinner! Chewy, creamy, flavorful and so comforting.
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Crispy Vegan Croquettes
Combine seasonal vegetables like potatoes, sweet potatoes and carrots and coat them in breadcrumbs to make these crispy croquettes! They are a great appetizer or side for the whole family.
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Potato Broccoli Casserole
Casseroles are made for cold evenings! This easy family-friendly recipe consists of layered potatoes and broccoli in a simple homemade cashew cheese sauce.
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Loaded Cauliflower Pizza Crust
Make use of potato and cauliflower season with this mashed veggie pizza crust! It’s completely grain-free, lower in calories and can be topped with marinara sauce or pesto, more veggies and vegan cheese.
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Veggie Bean Chili
Prepare a large batch of this bean and veggie chili for a quick and satisfying weeknight fall dinner! It tastes even better once reheated and pairs well with rice, potatoes or crusty bread.
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Healthy Vegan Cornbread
This 6-ingredient cornbread is a healthy and traditional side dish not just for the holidays! It’s easy enough to make throughout the week and tastes wonderful when combined with a hearty chili.
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Quinoa Stuffed Eggplant
What’s better than flavorful stuffed veggies on a cold and cloudy day? This Moroccan-inspired quinoa-stuffed eggplant recipe is high in protein and offers sweet and fruity hints.
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Roasted Sweet Potato Salad
Bursting with color, texture and flavor, this roasted sweet potato arugula salad is great for meal prep and packed with nutrients. Sweet potato cubes are coated with turmeric, cumin, cinnamon and smoked paprika, then roasted to perfection. Add some crunchy veggies, beans and a simple homemade dressing for the perfect Fall-inspired bowl.
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Healthy Cauliflower Wings
Make use of cauliflower season by whipping up a batch of these flavorful crispy bites! Double-battered with buffalo sauce and cornflakes, they will be gobbled up even by cauliflower skeptics.
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Moroccan Collard Wraps
With cozy flavors like smoked paprika, thyme and orange, these colorful collard wraps are a light dinner idea great for colder days! The leaves are filled with warm millet, roasted chickpeas and eggplant, then dipped in yogurt sauce.
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When the days get shorter and colder, make these warming vegan fall dinner recipes bursting with seasonal produce and delicious flavors! The following creamy pumpkin soup is great for batch cooking and tastes incredibly delicious.
Serves 4
Ingredients
Creamy Pumpkin Soup
- 2.2 lbs pumpkin cubed (1 kg)
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 14 oz can coconut milk 400 ml
- 2 cups vegetable broth 480 ml
- 2 tablespoons soy sauce
- 1 teaspoon paprika sweet or hot
- ½ teaspoon turmeric powder
- Salt and pepper to taste
- Pumpkin seeds to garnish
Instructions
- Preheat your oven to 425 °F (200° C) and line a baking sheet with parchment paper.
- Brush the pumpkin cubes with 1 tablespoon of olive oil and line them on the prepared baking sheet. Roast for 30-40 minutes, until soft and fragrant.
- Place a large pot over medium heat and add the onion as well as the second tablespoon of olive oil. Cook until translucent, stirring frequently.
- Add ginger and garlic and cook for another minute, then add the roasted pumpkin cubes and all of the remaining ingredients.
- Stir until well combined, then bring to a boil. Turn down the heat and let everything simmer for 10 minutes.
- Remove the soup from the stove and blend it until smooth using an immersion blender.
- Adjust to taste preferences, then divide between bowls and top with pumpkin seeds or roasted chickpeas!
Notes
- Once cooled, this soup can be stored in a lidded container in the fridge for about one week.
- Serve with fresh bread and a dollop of vegan sour cream!
- Find 20+ more vegan Fall recipes in the article above.
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When the days get shorter and colder, make these warming vegan fall dinner recipes bursting with seasonal produce and delicious flavors! This hand-selected list offers something for everyone.