20+ Cozy Vegan Fall Dinner Recipes

by Alena

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.

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.

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Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

Bursting with comforting ingredients and seasonal produce like pumpkin or potatoes, we have something for everyone.

Enjoy the following soups, colorful bowls, pasta dishes, 30-minute meals and more! Find similar recipes in our Thanksgiving and winter collections.

Cozy Vegan Fall Dinner Recipes

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4 Vegan Fall Dinner Recipes like pumpkin salad, rpasted veggies, mashed potatoes and lasagna

20+ Cozy Vegan Fall Dinner Recipes

Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

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.

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

  1. Preheat your oven to 425 °F (200° C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Add ginger and garlic and cook for another minute, then add the roasted pumpkin cubes and all of the remaining ingredients.
  5. Stir until well combined, then bring to a boil. Turn down the heat and let everything simmer for 10 minutes.
  6. 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.

Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 332Total Fat: 28gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 788mgCarbohydrates: 20gFiber: 3gSugar: 7gProtein: 5g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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