25 Irresistible Fall Plant-Based Recipes to Try

As the crisp autumn air rolls in, there’s nothing more comforting than hearty, nourishing meals that highlight the best seasonal produce.

Fall is a treasure trove of vibrant vegetables, sweet fruits, and earthy flavors—making it the perfect time to explore plant-based recipes.

From creamy soups and stews to roasted root vegetables, spiced desserts, and protein-packed mains, fall’s harvest inspires endless cozy creations.

This collection of 25 fall plant-based recipes is designed to keep you warm, satisfied, and energized throughout the season.

Whether you’re fully vegan, vegetarian, or simply looking to add more seasonal produce to your diet, these recipes showcase how comforting and flavorful plant-based cooking can be.

Each dish celebrates autumn ingredients like pumpkin, butternut squash, apples, sweet potatoes, mushrooms, and hearty greens—infused with warming spices and creative combinations.

So, grab your favorite sweater, light a fall-scented candle, and get ready to cook your way through a season of plant-based goodness.

25 Irresistible Fall Plant-Based Recipes to Try

Fall cooking is about more than just food—it’s about comfort, warmth, and gathering around nourishing meals that celebrate the season’s bounty.

These 25 fall plant-based recipes prove that eating plant-based doesn’t mean sacrificing flavor or variety.

From sweet treats to savory mains, each dish is brimming with wholesome ingredients and cozy autumn vibes.

Whether you’re planning weeknight dinners, prepping for gatherings, or simply want to curl up with a bowl of soup, these recipes will bring the flavors of fall right to your table.

Try one, try them all, and enjoy a season filled with hearty, wholesome, and plant-powered meals.

Harvest Lentil and Sweet Potato Stew

This hearty stew is the definition of fall comfort food.

Packed with earthy lentils, tender sweet potatoes, and warming spices, it’s a plant-based dish that delivers both nourishment and coziness.

Perfect for chilly evenings, this stew pairs beautifully with crusty bread or brown rice.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 ½ cups green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• 2 bay leaves
• Salt and black pepper, to taste
• 2 cups chopped kale or spinach
• Juice of 1 lemon
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant and translucent, about 4–5 minutes.
2. Stir in carrots, sweet potatoes, and red bell pepper. Cook for another 5 minutes to soften the vegetables slightly.
3. Add lentils, vegetable broth, diced tomatoes, smoked paprika, cumin, cinnamon, and bay leaves. Stir well and bring to a boil.
4. Reduce heat, cover, and let simmer for 30–35 minutes, or until lentils and sweet potatoes are tender.
5. Remove bay leaves, then stir in kale or spinach. Cook for 5 minutes until greens wilt.
6. Finish with lemon juice, season with salt and black pepper, and garnish with fresh parsley.

This stew is rich, satisfying, and layered with autumn flavors.

Each spoonful delivers warmth and comfort, making it an ideal plant-based meal for fall gatherings or weeknight dinners.

Roasted Butternut Squash and Sage Risotto

Creamy risotto meets the nutty sweetness of roasted butternut squash in this elegant fall dish.

Infused with fresh sage and finished with nutritional yeast for a cheesy, dairy-free flavor, this risotto is a celebration of seasonal produce and Italian comfort.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (optional, or extra broth)
• 5–6 cups vegetable broth, warmed
• 2 tablespoons fresh sage, chopped
• 2 tablespoons nutritional yeast
• 2 tablespoons vegan butter or olive oil
• Pumpkin seeds, toasted, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and tender.
2. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Sauté onion and garlic until fragrant and translucent.
3. Stir in Arborio rice and toast for 2 minutes until slightly translucent at the edges.
4. Deglaze with white wine (if using) and stir until absorbed.
5. Begin adding warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18–20 minutes until rice is creamy and tender.
6. Stir in roasted squash, fresh sage, nutritional yeast, and vegan butter. Adjust seasoning to taste.
7. Serve warm, garnished with toasted pumpkin seeds for crunch.

This risotto is a luxurious, plant-based dish that captures the essence of fall in every bite.

Creamy, savory, and subtly sweet, it’s perfect for a cozy dinner or holiday table centerpiece.

Maple-Glazed Brussels Sprouts with Cranberries and Walnuts

Brussels sprouts shine in this fall recipe, roasted until crispy and tossed with maple syrup, tangy cranberries, and crunchy walnuts.

This sweet and savory side dish is both wholesome and festive, perfect for weeknight meals or holiday feasts.

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup dried cranberries
• ½ cup toasted walnuts
• Zest of 1 orange (optional, for brightness)

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, flipping halfway through, until caramelized and crispy.
3. In a small bowl, whisk together maple syrup and Dijon mustard. Drizzle over the roasted sprouts and toss to coat.
4. Add dried cranberries and toasted walnuts, stirring gently to combine.
5. Sprinkle with orange zest before serving for a burst of citrusy freshness.

This dish transforms Brussels sprouts into a fall favorite, balancing savory, sweet, and tangy notes with a satisfying crunch.

It’s a quick and beautiful plant-based recipe that will impress guests and elevate any autumn meal.

Autumn Chickpea and Pumpkin Curry

This creamy plant-based curry is a warming, aromatic dish that blends the richness of pumpkin with hearty chickpeas and fragrant spices.

The coconut milk makes it luxuriously smooth, while fresh cilantro adds a pop of brightness.

It’s a fall comfort food you’ll want on repeat.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 can (14 oz) pumpkin puree
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Cooked basmati rice or naan, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant and golden, about 5 minutes.
2. Stir in curry powder, turmeric, and coriander, cooking for 1 minute to bloom the spices.
3. Add pumpkin puree, chickpeas, coconut milk, and vegetable broth. Stir well to combine.
4. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
5. Stir in soy sauce, season with salt and black pepper, and adjust consistency with extra broth if needed.
6. Serve hot over basmati rice or with naan bread, topped with fresh cilantro.

This curry is creamy, vibrant, and full of fall flavors.

It’s a hearty, plant-based dinner that brings warmth and comfort to cool evenings.

Wild Rice and Mushroom Stuffed Acorn Squash

Acorn squash, roasted until tender and golden, is filled with a savory mixture of wild rice, mushrooms, herbs, and cranberries.

This dish is as beautiful as it is delicious, making it an excellent plant-based centerpiece for a fall dinner or holiday meal.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup wild rice blend
• 2 ½ cups vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, chopped
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• ½ cup dried cranberries
• ½ cup chopped pecans or walnuts
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Brush squash halves with 2 tablespoons olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–35 minutes, until tender.
2. While squash roasts, cook wild rice in vegetable broth according to package instructions.
3. In a skillet, heat 1 tablespoon olive oil and sauté onion, garlic, and mushrooms until softened and golden. Add thyme and sage, cooking for 1 minute.
4. Stir in cooked wild rice, cranberries, and nuts. Mix well, seasoning with salt and pepper.
5. Flip roasted squash halves cut-side up and fill generously with the rice mixture.
6. Return to the oven for 10 minutes to meld flavors. Garnish with fresh parsley before serving.

This stuffed squash is a visually stunning dish with layers of flavor and texture.

It’s the perfect plant-based entrée for autumn celebrations.

Spiced Apple and Walnut Overnight Oats

A wholesome breakfast that tastes like apple pie in a jar!

These overnight oats are infused with cinnamon, nutmeg, and maple syrup, layered with fresh apples and walnuts for crunch.

They’re nutritious, filling, and ready to grab on a busy fall morning.

Ingredients:

• 1 cup rolled oats
• 1 cup unsweetened almond milk (or other plant-based milk)
• ½ cup unsweetened applesauce
• 1 tablespoon chia seeds
• 1 tablespoon pure maple syrup
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 apple, diced
• ¼ cup chopped walnuts
• Optional toppings: almond butter, extra cinnamon, raisins

Instructions:

1. In a large jar or bowl, combine oats, almond milk, applesauce, chia seeds, maple syrup, cinnamon, and nutmeg. Mix well.
2. Stir in diced apple and walnuts. Cover and refrigerate overnight, or at least 4 hours.
3. In the morning, stir again and adjust consistency with more almond milk if desired.
4. Top with almond butter, raisins, or extra cinnamon before serving.

These oats are cozy, flavorful, and packed with nutrients.

They’re an easy plant-based way to start your fall mornings on a sweet and satisfying note.

Creamy Roasted Cauliflower and Garlic Soup

This velvety cauliflower soup is infused with roasted garlic and a hint of nutmeg, creating a creamy plant-based dish without dairy.

It’s smooth, comforting, and ideal for warming up on chilly fall days.

Ingredients:

• 1 large head cauliflower, chopped into florets
• 1 whole garlic bulb
• 3 tablespoons olive oil, divided
• 1 large onion, diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or other plant-based milk)
• ½ teaspoon ground nutmeg
• Salt and black pepper, to taste
• Fresh chives or parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place cauliflower florets on a baking sheet and drizzle with 2 tablespoons olive oil. Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on the sheet. Roast for 30–35 minutes, until cauliflower is golden.
2. In a large pot, heat remaining olive oil and sauté onion until translucent.
3. Add roasted cauliflower, squeeze roasted garlic cloves into the pot, and pour in vegetable broth. Bring to a simmer.
4. Use an immersion blender (or transfer to a blender) to puree until smooth. Stir in almond milk and nutmeg.
5. Simmer gently for 5 more minutes, adjusting seasoning with salt and pepper.
6. Serve hot, garnished with fresh herbs.

This soup is rich, creamy, and deeply flavorful thanks to roasted garlic.

A perfect plant-based comfort dish for fall evenings.

Maple Roasted Root Vegetables with Tahini Drizzle

A colorful medley of carrots, parsnips, and beets roasted until caramelized and then drizzled with a tangy maple-tahini sauce.

This recipe turns humble root vegetables into a vibrant, nutrient-dense fall side dish.

Ingredients:

• 2 large carrots, peeled and sliced into sticks
• 2 parsnips, peeled and sliced
• 2 medium beets, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup (extra for sauce)
• 2–3 tablespoons warm water

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots, parsnips, and beets with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread on a lined baking sheet.
2. Roast for 30–35 minutes, flipping halfway through, until caramelized and tender.
3. Meanwhile, whisk tahini, lemon juice, maple syrup, and warm water until smooth and pourable.
4. Transfer roasted vegetables to a serving dish and drizzle with tahini sauce before serving.

Sweet, smoky, and creamy all at once, these maple-roasted vegetables make an irresistible autumn side dish that pairs well with any plant-based main.

Pumpkin and Black Bean Chili

This hearty chili brings together creamy pumpkin puree and protein-packed black beans with smoky spices.

It’s thick, warming, and full of fall flavors, perfect for game day or a cozy dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) pumpkin puree
• 2 cans (14 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro and avocado slices, for topping

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
2. Stir in pumpkin puree, black beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika.
3. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
4. Taste and season with salt and pepper as needed.
5. Serve hot with toppings like cilantro and avocado.

This pumpkin and black bean chili is hearty enough to satisfy yet light enough to keep it wholesome.

A plant-based, protein-rich meal perfect for crisp fall nights.

Spiced Pear and Pecan Salad with Maple Vinaigrette

This refreshing autumn salad combines crisp pears, crunchy pecans, and peppery arugula with a maple vinaigrette.

The balance of sweet, nutty, and tangy flavors makes it a perfect plant-based starter or side dish for fall meals.

Ingredients:

• 4 cups baby arugula or mixed greens
• 2 ripe pears, thinly sliced
• ½ cup toasted pecans
• ¼ cup dried cranberries
• ½ red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions:

1. Arrange arugula, pears, pecans, cranberries, and red onion in a large salad bowl.
2. In a small jar, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad just before serving and toss gently.

Light yet festive, this salad showcases fall’s best produce.

It’s a plant-based dish that balances freshness with cozy seasonal flavors.

Savory Pumpkin Polenta with Mushroom Ragù

This creamy pumpkin polenta is topped with a savory mushroom ragù for a hearty, plant-based fall dinner.

The natural sweetness of pumpkin pairs beautifully with the earthy richness of mushrooms, creating a dish that feels indulgent yet wholesome.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 1 cup pumpkin puree
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 10 oz mushrooms (cremini or mixed), chopped
• 1 teaspoon thyme
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a pot, bring vegetable broth to a boil. Slowly whisk in polenta, reduce heat, and cook while stirring until thick and creamy (about 20 minutes). Stir in pumpkin puree, nutritional yeast, salt, and pepper.
2. Meanwhile, heat olive oil in a skillet and sauté onion and garlic until fragrant. Add mushrooms, thyme, and smoked paprika, cooking until mushrooms are golden and tender.
3. Spoon polenta into bowls and top with mushroom ragù. Garnish with parsley.

This cozy dish is creamy, hearty, and full of fall character.

A perfect plant-based alternative to pasta or rice for chilly nights.

Apple Cinnamon Baked Oatmeal

This baked oatmeal combines tender apples, cinnamon, and oats into a wholesome breakfast casserole.

It’s naturally sweetened with maple syrup and makes a wonderful plant-based make-ahead meal for fall mornings.

Ingredients:

• 2 cups rolled oats
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 cups almond milk (or other plant-based milk)
• ¼ cup pure maple syrup
• 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
• 2 apples, diced
• ½ cup chopped walnuts or pecans
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish lightly.
2. In a small bowl, mix flaxseed with water to make a flax egg. Let sit for 5 minutes.
3. In a large bowl, combine oats, cinnamon, nutmeg, baking powder, and salt.
4. Stir in almond milk, maple syrup, flax egg, vanilla, apples, and nuts. Mix well.
5. Pour into the baking dish and bake for 35–40 minutes, until set and golden.
6. Let cool slightly before slicing and serving.

This baked oatmeal tastes like apple pie but is nourishing and easy to prepare ahead.

It’s a plant-based breakfast that will keep you fueled and cozy all season.

Autumn Farro Salad with Roasted Vegetables

This hearty grain salad celebrates fall’s best flavors with chewy farro, roasted seasonal vegetables, and a tangy balsamic dressing.

It’s colorful, filling, and makes a great side or main dish.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 2 carrots, sliced
• 1 red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, carrots, and onion with 2 tablespoons olive oil, rosemary, salt, and pepper. Roast for 25–30 minutes until tender.
2. Meanwhile, cook farro in vegetable broth according to package instructions. Drain any excess liquid.
3. In a large bowl, combine cooked farro, roasted vegetables, cranberries, and pumpkin seeds.
4. Whisk balsamic vinegar, maple syrup, and 1 tablespoon olive oil into a dressing. Pour over salad and toss.

Nutty, sweet, and savory, this farro salad is a plant-based dish that embodies the flavors of fall in every bite.

Spaghetti Squash with Tomato and Basil Sauce

This lighter take on pasta uses roasted spaghetti squash as the base, topped with a robust tomato-basil sauce.

It’s a nourishing, low-carb, plant-based dish that makes use of fall’s squash bounty.

Ingredients:

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon chili flakes (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup fresh basil, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, and brush cut sides with olive oil. Place cut-side down on a baking sheet and roast 35–40 minutes until tender.
2. Meanwhile, heat olive oil in a saucepan and sauté onion and garlic until fragrant.
3. Add crushed tomatoes, oregano, chili flakes, salt, and pepper. Simmer for 15–20 minutes.
4. Scrape roasted spaghetti squash with a fork to form “noodles.”
5. Top with tomato-basil sauce and garnish with extra fresh basil.

This dish is wholesome, flavorful, and makes a satisfying plant-based meal that’s both light and comforting.

Caramelized Onion and Apple Flatbread

A sweet and savory flatbread that layers caramelized onions, crisp apples, and walnuts over a golden crust.

Perfect as a plant-based appetizer or light fall dinner, it pairs beautifully with a simple salad or soup.

Ingredients:

• 1 prepared pizza dough or flatbread crust
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 teaspoons balsamic vinegar
• 1 apple, thinly sliced
• ½ cup walnuts, toasted and chopped
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Heat olive oil in a skillet and cook onions slowly over medium-low heat for 20–25 minutes until golden and caramelized. Stir in balsamic vinegar.
3. Roll out pizza dough onto a baking sheet or place flatbread crust on one.
4. Spread caramelized onions evenly, layer apple slices on top, and sprinkle with walnuts and nutritional yeast.
5. Bake for 12–15 minutes until crust is golden and crisp.
6. Garnish with fresh thyme before serving.

This flatbread is the ultimate sweet-savory bite of autumn.

With caramelized onions and apples as the star flavors, it’s a plant-based dish that feels both rustic and gourmet.

Roasted Beet and Quinoa Bowl with Tahini Dressing

This vibrant bowl combines earthy roasted beets, nutty quinoa, and a creamy tahini dressing.

Packed with protein, fiber, and antioxidants, it’s a colorful plant-based meal that feels nourishing and hearty for fall.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup kale, chopped
• ¼ cup pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 2–3 tablespoons warm water

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil and salt, then roast on a baking sheet for 30 minutes until tender.
2. Meanwhile, cook quinoa in vegetable broth until fluffy (about 15 minutes).
3. In a small bowl, whisk tahini, lemon juice, maple syrup, and warm water until creamy.
4. Assemble bowls with quinoa, roasted beets, kale, and pumpkin seeds. Drizzle generously with tahini dressing before serving.

Nutritious and satisfying, this beet-quinoa bowl is a plant-based fall staple that fuels the body while delighting the taste buds.

Curried Carrot and Red Lentil Soup

This creamy, spiced soup combines sweet carrots and protein-packed red lentils with warm curry flavors.

It’s quick to prepare, naturally thick and silky, and perfect for a cozy plant-based fall dinner.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 5 large carrots, chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
2. Stir in curry powder and cumin, cooking for 1 minute.
3. Add carrots, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until carrots and lentils are tender.
4. Stir in coconut milk and blend soup with an immersion blender until smooth.
5. Season with salt and pepper and garnish with cilantro.

Creamy and aromatic, this soup is a hearty plant-based option that highlights autumn carrots in the most comforting way

Pumpkin Hummus with Pita and Veggies

This seasonal twist on classic hummus incorporates pumpkin puree, making it creamier and slightly sweet.

Paired with warm pita and crisp vegetables, it’s a festive fall appetizer or snack.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup pumpkin puree
• 2 tablespoons tahini
• 2 garlic cloves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• Warm pita bread and raw veggies, for serving

Instructions:

1. In a food processor, combine chickpeas, pumpkin puree, tahini, garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper.
2. Blend until smooth and creamy, adding a splash of water if needed.
3. Transfer to a bowl, drizzle with extra olive oil, and sprinkle with paprika.
4. Serve with pita and raw vegetables.

Creamy, savory, and slightly sweet, this pumpkin hummus is a fun seasonal dip that’s both wholesome and crowd-pleasing.

Sweet Potato and Kale Shepherd’s Pie

A plant-based twist on the classic comfort dish, this shepherd’s pie features a savory lentil and vegetable filling topped with creamy mashed sweet potatoes.

It’s hearty, warming, and perfect for chilly fall evenings.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil, divided
• ½ cup unsweetened almond milk
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 cup mushrooms, chopped
• 1 cup cooked lentils
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• 1 cup vegetable broth
• 2 cups kale, chopped
• Salt and black pepper, to taste

Instructions:

1. Boil sweet potatoes until tender, about 15 minutes. Drain, then mash with 1 tablespoon olive oil, almond milk, salt, and pepper.
2. In a skillet, heat 1 tablespoon olive oil and sauté onion, garlic, carrots, and mushrooms until softened.
3. Add lentils, tomato paste, thyme, paprika, and broth. Simmer until thickened, then stir in kale.
4. Spread lentil mixture in a baking dish, top with mashed sweet potatoes, and bake at 375°F (190°C) for 25 minutes, until golden.

This sweet potato shepherd’s pie is cozy, filling, and a true plant-based comfort food for fall.

Roasted Pumpkin and Sage Pasta

This creamy pasta dish features roasted pumpkin blended into a silky sauce, enhanced with sage and garlic for an earthy autumn flavor.

It’s a quick and satisfying plant-based meal that feels indulgent yet wholesome.

Ingredients:

• 3 cups pumpkin, peeled and cubed
• 3 tablespoons olive oil, divided
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup unsweetened oat or almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon ground nutmeg
• ½ teaspoon chili flakes (optional)
• 12 oz pasta (penne, rigatoni, or fusilli)
• Fresh sage leaves, chopped
• Salt and black pepper, to taste

Instructions:

1. Toss pumpkin cubes with 2 tablespoons olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until caramelized.
2. Cook pasta according to package instructions.
3. In a skillet, heat 1 tablespoon olive oil and sauté onion, garlic, and sage until fragrant.
4. Blend roasted pumpkin with oat milk, nutritional yeast, nutmeg, and sautéed mixture until smooth.
5. Toss sauce with pasta, adjust seasoning, and serve hot.

Rich and creamy with a subtle sweetness, this pumpkin pasta brings the essence of fall to the dinner table in a plant-based way.

Cranberry-Pecan Wild Rice Pilaf

This festive pilaf combines nutty wild rice with tart cranberries, crunchy pecans, and aromatic herbs.

It’s a versatile plant-based side dish that pairs perfectly with any fall feast or holiday spread.

Ingredients:

• 1 cup wild rice blend
• 2 ½ cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ cup dried cranberries
• ½ cup chopped pecans, toasted
• 1 teaspoon dried sage
• 1 teaspoon thyme
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook wild rice in vegetable broth according to package directions.
2. In a skillet, heat olive oil and sauté onion and garlic until soft.
3. Stir in sage, thyme, cranberries, and pecans. Cook for 2 minutes.
4. Add cooked rice, toss to combine, and season with salt and pepper.
5. Garnish with parsley before serving.

This pilaf is festive, fragrant, and packed with textures and flavors.

A plant-based dish that shines as both a side and a standalone meal in the fall.

Butternut Squash and Chickpea Tagine

Inspired by Moroccan flavors, this plant-based tagine combines tender butternut squash, chickpeas, and warming spices simmered in a fragrant tomato broth.

Served with couscous, it’s a vibrant and comforting fall dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• 1 medium butternut squash, peeled and cubed
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• ½ cup dried apricots, chopped
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked couscous, for serving

Instructions:

1. Heat olive oil in a large pot and sauté onion, garlic, and ginger until fragrant.
2. Stir in cumin, cinnamon, paprika, and turmeric. Cook for 1 minute to bloom spices.
3. Add squash, chickpeas, diced tomatoes, broth, and apricots. Bring to a simmer.
4. Cover and cook for 25–30 minutes, until squash is tender.
5. Season with salt and pepper. Serve over couscous with fresh cilantro.

This tagine is aromatic, slightly sweet, and deeply comforting—a plant-based dish that captures the cozy essence of fall.

Maple Glazed Tempeh with Roasted Brussels Sprouts

This protein-rich recipe features tempeh marinated in a maple-soy glaze and roasted alongside crispy Brussels sprouts.

It’s sweet, savory, and full of fall character—perfect as a main dish or hearty side.

Ingredients:

• 1 block (8 oz) tempeh, cut into cubes
• 1 pound Brussels sprouts, halved
• 3 tablespoons olive oil, divided
• 3 tablespoons soy sauce or tamari
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a bowl, whisk soy sauce, maple syrup, vinegar, garlic, and paprika. Toss tempeh cubes in the marinade and let sit for 15 minutes.
3. Spread Brussels sprouts on the sheet, drizzle with 2 tablespoons olive oil, salt, and pepper. Roast for 15 minutes.
4. Add tempeh (with some marinade) to the sheet and roast for another 15–20 minutes, stirring halfway.
5. Serve hot, drizzling with extra glaze if desired.

With its caramelized edges and bold flavors, this tempeh and Brussels sprouts combo is a hearty and flavorful plant-based fall meal.

Spiced Pumpkin Energy Bites

These no-bake pumpkin energy bites are perfect for quick fall snacks.

They’re packed with oats, nut butter, pumpkin puree, and warm spices—nutritious, portable, and naturally sweetened.

Ingredients:

• 1 cup rolled oats
• ½ cup pumpkin puree
• ¼ cup almond butter (or peanut butter)
• 3 tablespoons pure maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 2 tablespoons chia seeds
• ¼ cup mini dairy-free chocolate chips (optional)

Instructions:

1. In a bowl, combine oats, pumpkin puree, almond butter, maple syrup, cinnamon, nutmeg, ginger, and chia seeds. Stir well.
2. Fold in chocolate chips if using.
3. Roll mixture into small bite-sized balls. Place on a parchment-lined tray.
4. Chill in the refrigerator for at least 30 minutes before serving.

These pumpkin energy bites are cozy, wholesome, and satisfy sweet cravings while keeping you energized—perfect for fall snacking

Apple and Butternut Squash Soup with Ginger

This silky soup blends sweet apples and roasted butternut squash with a touch of fresh ginger for warmth.

It’s naturally creamy without dairy and makes a comforting plant-based starter or light main dish for fall.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples (Honeycrisp or Gala), peeled and chopped
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Salt and black pepper, to taste
• Fresh thyme or pumpkin seeds, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast for 30 minutes until caramelized.
2. In a pot, heat remaining olive oil. Sauté onion, garlic, and ginger until fragrant.
3. Add roasted squash, apples, broth, cinnamon, and nutmeg. Simmer for 20 minutes.
4. Blend soup until smooth using an immersion blender (or in batches in a blender).
5. Adjust seasoning with salt and pepper, then garnish with thyme or pumpkin seeds before serving.

Sweet, savory, and lightly spiced, this apple-butternut soup captures the warmth of autumn in a bowl.

A nourishing plant-based recipe perfect for crisp fall days