27 Flavorful Fall Vegan Dinner Recipes to Try This Season

As the leaves turn golden and the air grows crisp, nothing feels better than a warm, comforting meal.

Fall is the perfect season to explore plant-based dinners that celebrate seasonal produce, bold flavors, and cozy textures.

From hearty stews and creamy risottos to roasted vegetable bowls and spiced curries, there’s a vegan dinner for every craving.

In this article, we’ve compiled 27 fall vegan dinner recipes that are not only delicious but also easy to prepare.

Whether you’re cooking for family, friends, or just yourself, these recipes will bring warmth and nourishment to your table all season long.

27 Flavorful Fall Vegan Dinner Recipes to Try This Season

With these 27 fall vegan dinner recipes, cozying up in the kitchen and enjoying plant-based meals has never been easier or more delicious.

From comforting stews and curries to roasted vegetable bowls and hearty casseroles, there’s a recipe for every taste and skill level.

Make the most of autumn’s bounty, experiment with flavors, and enjoy wholesome vegan dinners that will warm your evenings all season long.

Harvest Pumpkin & Lentil Stew

This hearty pumpkin and lentil stew is a comforting fall dinner packed with warming spices, tender vegetables, and protein-rich lentils.

Its creamy texture and vibrant flavors make it perfect for chilly evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1 medium pumpkin (about 3 cups cubed)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 cups spinach or kale, chopped
• Fresh cilantro, for garnish
• Pumpkin seeds, toasted, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
3. Add the cubed pumpkin, red lentils, vegetable broth, coconut milk, cumin, coriander, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 25–30 minutes, or until the lentils and pumpkin are tender.
5. Add chopped spinach or kale and cook for another 5 minutes until wilted.
6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro and toasted pumpkin seeds.

This stew is a cozy, nutrient-packed meal that highlights the flavors of fall.

Each spoonful delivers warmth, richness, and a satisfying plant-based punch.

Autumn Roasted Vegetable & Quinoa Bowl

A colorful, nourishing dinner that combines the earthy flavors of roasted root vegetables with fluffy quinoa and a zesty maple-tahini dressing.

Perfect for a simple yet impressive fall meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 small butternut squash, peeled and cubed
• 2 carrots, peeled and sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons water (to thin dressing)
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Pomegranate seeds, for garnish
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash, carrots, and red onion with olive oil, salt, pepper, thyme, and smoked paprika. Spread evenly on the baking sheet and roast for 25–30 minutes, until tender and caramelized.
3. Meanwhile, cook the quinoa in water or vegetable broth according to package instructions, then fluff with a fork.
4. Prepare the dressing by whisking together tahini, maple syrup, apple cider vinegar, lemon juice, garlic powder, and water until smooth. Adjust consistency if needed.
5. Assemble the bowls with a base of quinoa, topped with roasted vegetables. Drizzle generously with the maple-tahini dressing and garnish with pomegranate seeds and fresh parsley.

This vegan quinoa bowl is a celebration of fall produce, offering a satisfying balance of sweetness, earthiness, and nutty richness.

It’s perfect for both weeknight dinners and meal prep.

Creamy Mushroom & Spinach Polenta

Silky polenta topped with a savory mushroom and spinach ragout makes a cozy, indulgent vegan dinner.

The creamy texture and earthy flavors are ideal for a chilly autumn night.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 12 oz mushrooms, sliced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, reduce heat to low, and cook for 20–25 minutes, stirring frequently until thick and creamy.
2. While the polenta cooks, heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent, about 5 minutes.
3. Add mushrooms and thyme, cooking until the mushrooms release their moisture and become golden brown, about 8–10 minutes. Season with salt and pepper.
4. Stir in the chopped spinach and cook until just wilted. Remove from heat.
5. When polenta is done, stir in nutritional yeast if using. Serve polenta on plates, topped with the mushroom and spinach mixture. Garnish with fresh parsley.

This creamy mushroom polenta is comfort food at its finest—rich, flavorful, and completely plant-based.

Each bite is a warm hug in a bowl, perfect for fall evenings.

Sweet Potato & Black Bean Chili

This fall-friendly vegan chili combines sweet potatoes, black beans, and tomatoes for a hearty, comforting dish.

Spiced with smoky paprika and cumin, it’s perfect for warming up on a crisp evening.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1/2 teaspoon cayenne pepper (optional for heat)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions until translucent, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in sweet potatoes, bell pepper, black beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, cumin, salt, pepper, and cayenne if using.
4. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until sweet potatoes are tender and flavors meld together.
5. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges.

This sweet potato and black bean chili is filling, flavorful, and packed with nutrients.

It’s a simple yet satisfying fall dinner that the whole family will love.

Roasted Cauliflower Steaks with Tahini Drizzle

Thick cauliflower steaks roasted to golden perfection and drizzled with a creamy tahini sauce.

This dish is elegant, easy to prepare, and a delicious plant-based centerpiece for fall dinners.

Ingredients:

• 1 large head cauliflower
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• Fresh parsley, chopped, for garnish
• Toasted sesame seeds, for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Remove leaves from cauliflower and slice into 3/4-inch thick “steaks.”
3. Place cauliflower steaks on a baking sheet lined with parchment. Brush with olive oil and season with salt, pepper, smoked paprika, and garlic powder.
4. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
5. Meanwhile, whisk together tahini, lemon juice, water, and minced garlic until smooth. Adjust consistency by adding more water if needed.
6. Serve roasted cauliflower steaks drizzled with tahini sauce and garnished with fresh parsley and toasted sesame seeds.

These roasted cauliflower steaks are visually impressive and packed with flavor.

The creamy tahini drizzle adds a luscious finish that makes this a perfect fall vegan dinner.

Autumn Stuffed Bell Peppers

Bell peppers stuffed with a savory blend of quinoa, roasted vegetables, and aromatic spices, baked until tender.

This dish is colorful, nutritious, and ideal for a cozy fall meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 small carrot, diced
• 1/2 cup corn kernels
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 can (14 oz) diced tomatoes
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté zucchini and carrots until tender, about 5 minutes.
3. Add corn, raisins, walnuts, cumin, cinnamon, salt, and pepper. Stir to combine.
4. Mix in cooked quinoa and half of the diced tomatoes. Cook for 2–3 minutes until warmed through.
5. Stuff each bell pepper with the quinoa and vegetable mixture and place in a baking dish. Pour remaining diced tomatoes around the peppers.
6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and slightly browned on top.
7. Garnish with fresh parsley or cilantro before serving.

These autumn stuffed bell peppers are a colorful, nutrient-packed vegan dinner.

Each bite offers a satisfying combination of flavors and textures, perfect for a fall evening.

Butternut Squash & Chickpea Curry

This creamy, spiced butternut squash and chickpea curry is a fall favorite.

It’s rich in flavor, comforting, and entirely plant-based, perfect for a cozy dinner with rice or naan.

Ingredients:

• 2 tablespoons coconut oil or olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• Fresh cilantro, for garnish
• Cooked rice or quinoa, for serving

Instructions:

1. Heat coconut oil in a large skillet or pot over medium heat. Sauté onions until soft and translucent, about 5 minutes.
2. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
3. Stir in curry powder, turmeric, cumin, and chili flakes. Cook for another minute to bloom the spices.
4. Add butternut squash, chickpeas, coconut milk, and vegetable broth. Stir to combine.
5. Bring to a simmer, cover, and cook for 20–25 minutes until squash is tender.
6. Add chopped spinach and cook for 2–3 minutes until wilted. Adjust seasoning with salt and pepper.
7. Serve hot over rice or quinoa, garnished with fresh cilantro.

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

The combination of tender squash, hearty chickpeas, and aromatic spices makes it an ideal vegan dinner for cool evenings.

Roasted Brussels Sprouts & Sweet Potato Bake

A simple yet flavorful fall dinner featuring roasted Brussels sprouts and sweet potatoes, tossed with a maple-balsamic glaze.

This dish is colorful, nutritious, and satisfying.

Ingredients:

• 3 cups Brussels sprouts, halved
• 2 medium sweet potatoes, cubed
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1/4 cup pecans, toasted
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts and sweet potatoes with olive oil, salt, pepper, and smoked paprika. Spread evenly on a baking sheet.
3. Roast for 25–30 minutes, tossing halfway through, until vegetables are tender and caramelized.
4. In a small bowl, whisk together maple syrup and balsamic vinegar. Drizzle over the roasted vegetables and toss to coat.
5. Sprinkle toasted pecans on top and garnish with fresh thyme before serving.

This roasted vegetable bake is sweet, savory, and full of fall goodness.

The combination of caramelized vegetables and maple-balsamic glaze makes it an irresistible vegan dinner.

Creamy Polenta with Roasted Root Vegetables

Soft, creamy polenta topped with a medley of roasted root vegetables creates a comforting fall dinner.

This plant-based dish is rich in texture and flavor, perfect for cooler nights.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 tablespoons nutritional yeast (optional)
• 1 small carrot, diced
• 1 small parsnip, diced
• 1 small beet, peeled and diced
• 1 tablespoon olive oil (for roasting)
• Salt, pepper, and thyme, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot, parsnip, and beet with olive oil, salt, pepper, and thyme. Roast for 25–30 minutes until tender.
2. While vegetables roast, bring vegetable broth to a boil in a saucepan. Gradually whisk in polenta. Reduce heat and cook, stirring frequently, for 20–25 minutes until creamy.
3. Stir in olive oil and nutritional yeast if using. Adjust seasoning with salt.
4. Serve polenta on plates, topped with roasted root vegetables. Garnish with fresh parsley.

This creamy polenta with roasted vegetables is a warm and satisfying vegan dinner.

The soft, velvety polenta paired with earthy roasted roots makes it a perfect fall comfort food.

Autumn Stuffed Acorn Squash

Roasted acorn squash halves filled with a savory mixture of wild rice, cranberries, pecans, and aromatic spices make for a festive and hearty fall vegan dinner.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup cooked wild rice
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Brush the acorn squash halves with a little olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes until tender.
2. While the squash roasts, heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes.
3. In a large bowl, combine cooked wild rice, sautéed onion and garlic, cranberries, pecans, cinnamon, nutmeg, salt, and pepper. Mix well.
4. Remove roasted squash from oven and fill each half with the rice mixture. Return to the oven and bake for an additional 10–15 minutes until heated through.
5. Garnish with fresh parsley before serving.

These stuffed acorn squashes are visually stunning and packed with fall flavors.

The combination of sweet cranberries, nutty pecans, and aromatic spices creates a satisfying vegan dinner.

Vegan Shepherd’s Pie with Root Vegetables

A hearty, plant-based version of the classic comfort dish, made with a savory lentil and root vegetable filling topped with creamy mashed potatoes.

Perfect for cozy fall nights.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 parsnip, diced
• 1 cup mushrooms, chopped
• 1 cup cooked lentils
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• Salt and pepper, to taste
• 3 cups mashed potatoes (prepared with plant-based milk and olive oil)
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent. Add carrots, parsnip, and mushrooms, cooking until slightly softened.
3. Stir in cooked lentils, tomato paste, thyme, rosemary, salt, and pepper. Cook for 5–7 minutes until well combined.
4. Transfer the lentil and vegetable mixture to a baking dish. Spread mashed potatoes evenly on top.
5. Bake for 25–30 minutes until the top is golden and slightly crispy. Garnish with fresh parsley before serving.

This vegan shepherd’s pie is hearty, flavorful, and perfect for fall.

The creamy potato topping paired with the savory lentil filling makes it a comforting plant-based classic.

Maple-Glazed Roasted Root Vegetable Salad

A vibrant salad of roasted fall root vegetables drizzled with a sweet and tangy maple glaze, served over a bed of leafy greens for a light yet satisfying vegan dinner.

Ingredients:

• 2 cups diced butternut squash
• 2 cups diced carrots
• 1 small beet, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 4 cups mixed salad greens
• 1/4 cup toasted pumpkin seeds
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced squash, carrots, and beet with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together maple syrup and apple cider vinegar. Drizzle over the warm roasted vegetables and toss gently.
3. Arrange salad greens on a serving platter and top with the roasted vegetables. Sprinkle toasted pumpkin seeds and fresh thyme over the salad.
4. Serve immediately while the vegetables are warm.

This roasted root vegetable salad is a beautiful combination of sweet, earthy, and tangy flavors.

It’s a refreshing yet hearty vegan dinner option for fall.

Smoky Tempeh & Roasted Vegetable Bowl

A savory fall dinner featuring smoky marinated tempeh paired with roasted seasonal vegetables and a tangy tahini drizzle.

Full of protein and bold flavors.

Ingredients:

• 8 oz tempeh, sliced into thin strips
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon maple syrup
• 1 small sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 tablespoon olive oil (for roasting)
• Salt and pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, and bell pepper with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Meanwhile, combine soy sauce, olive oil, smoked paprika, and maple syrup in a small bowl. Marinate tempeh strips for 10–15 minutes.
3. Heat a skillet over medium heat and cook tempeh until golden and slightly crispy on both sides, about 5 minutes per side.
4. Whisk together tahini, lemon juice, and water until smooth. Adjust consistency with more water if needed.
5. Assemble bowls with roasted vegetables, tempeh on top, and drizzle with tahini sauce. Garnish with fresh parsley.

This smoky tempeh bowl is hearty, flavorful, and perfect for a cozy fall dinner.

The combination of roasted vegetables and protein-rich tempeh makes it both satisfying and nourishing.

Vegan Butternut Squash Risotto

A creamy, comforting risotto made with tender butternut squash and aromatic herbs.

This plant-based dish is rich in flavor and perfect for a cozy autumn evening.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup diced butternut squash
• 1/4 cup nutritional yeast
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, then add garlic and cook 1–2 minutes.
2. Stir in Arborio rice and cook for 2–3 minutes, coating the rice with oil.
3. Add vegetable broth, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
4. When rice is halfway cooked, stir in diced butternut squash. Continue adding broth until rice is creamy and tender, about 20–25 minutes.
5. Stir in nutritional yeast, thyme, salt, and pepper. Garnish with fresh parsley and serve warm.

This vegan butternut squash risotto is creamy, aromatic, and full of comforting fall flavors.

It’s a perfect plant-based dinner for chilly evenings.

Autumn Farro & Roasted Vegetable Salad

A hearty and wholesome fall salad featuring nutty farro, roasted seasonal vegetables, and a tangy maple-mustard dressing.

Perfect for a satisfying vegan dinner.

Ingredients:

• 1 cup farro, rinsed
• 2 1/2 cups vegetable broth
• 1 small butternut squash, diced
• 1 red bell pepper, diced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil (for dressing)
• 1/4 cup chopped walnuts, toasted
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, bell pepper, and red onion with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Meanwhile, cook farro in vegetable broth according to package instructions until tender. Drain any excess liquid.
3. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil to make the dressing.
4. Combine cooked farro, roasted vegetables, and walnuts in a large bowl. Drizzle with dressing and toss gently to combine.
5. Garnish with fresh parsley and serve warm or at room temperature.

This autumn farro salad is hearty, nutritious, and full of seasonal flavors.

The nutty grains, roasted vegetables, and tangy dressing make it a satisfying vegan dinner for fall.

Spiced Carrot & Red Lentil Soup

A velvety, aromatic soup made with sweet carrots, red lentils, and warming fall spices.

This vegan soup is comforting, hearty, and perfect for chilly evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 4 cups vegetable broth
• 3 cups carrots, peeled and sliced
• 1 cup red lentils, rinsed
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, and cinnamon. Cook for 1–2 minutes until fragrant.
3. Stir in carrots, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until carrots and lentils are tender.
4. Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt, pepper, and lemon juice.
5. Serve hot, garnished with fresh cilantro.

This spiced carrot and red lentil soup is creamy, flavorful, and perfectly cozy for fall.

Its aromatic spices and silky texture make it a satisfying vegan dinner.

Roasted Cauliflower & Chickpea Tacos

Flavor-packed tacos with roasted cauliflower and chickpeas, topped with a zesty avocado-lime sauce.

A fun and vibrant vegan dinner for fall.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 avocado, mashed
• Juice of 1 lime
• 2 tablespoons chopped cilantro
• Optional toppings: shredded cabbage, pickled onions, salsa

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet.
2. Roast for 20–25 minutes, tossing halfway, until cauliflower is golden and chickpeas are slightly crispy.
3. Meanwhile, mash avocado with lime juice and cilantro to make a creamy topping.
4. Warm tortillas and fill with roasted cauliflower and chickpeas. Top with avocado-lime sauce and any optional toppings.

These roasted cauliflower and chickpea tacos are full of bold flavors and textures.

They’re a fun, satisfying, and easy fall vegan dinner.

Autumn Vegetable Stir-Fry with Sesame-Ginger Sauce

A quick, colorful stir-fry of seasonal fall vegetables coated in a savory sesame-ginger sauce.

Perfect for a light but satisfying vegan dinner.

Ingredients:

• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 small broccoli head, cut into florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 medium carrot, julienned
• 1/4 cup soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame seeds
• Cooked rice or noodles, for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger and sauté for 1 minute.
2. Add broccoli, bell pepper, snap peas, and carrot. Stir-fry for 5–7 minutes until vegetables are crisp-tender.
3. In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Pour over vegetables and toss to coat.
4. Sprinkle with sesame seeds and serve over cooked rice or noodles.

This autumn vegetable stir-fry is vibrant, flavorful, and fast to prepare.

The sesame-ginger sauce complements the crisp vegetables perfectly, making it an ideal fall vegan dinner.

Stuffed Portobello Mushrooms with Quinoa & Kale

Large Portobello mushrooms stuffed with a savory mixture of quinoa, sautéed kale, garlic, and herbs.

This dish is hearty, flavorful, and a perfect fall vegan dinner centerpiece.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1 cup cooked quinoa
• 2 cups chopped kale
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup chopped walnuts (optional)
• 2 tablespoons nutritional yeast (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Brush mushroom caps with a little olive oil and place on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and cook for another minute.
3. Stir in chopped kale and cook until wilted. Remove from heat and combine with cooked quinoa, thyme, walnuts, and nutritional yeast. Season with salt and pepper.
4. Spoon the quinoa-kale mixture into the mushroom caps. Bake for 20–25 minutes until mushrooms are tender and filling is heated through.
5. Serve warm as a main dish.

These stuffed Portobello mushrooms are hearty and flavorful, combining earthy mushrooms with protein-rich quinoa and nutritious kale.

A satisfying and elegant fall vegan dinner.

Roasted Sweet Potato & Apple Salad with Maple Dressing

A sweet and savory fall salad featuring roasted sweet potatoes, crisp apples, and a tangy maple dressing.

It’s light, colorful, and perfect for a vegan dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 apple, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed salad greens
• 1/4 cup pecans, toasted
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and olive oil to make the dressing.
3. Arrange salad greens on a plate, top with roasted sweet potatoes, diced apple, and toasted pecans. Drizzle with maple dressing and serve.

This roasted sweet potato and apple salad is a perfect balance of sweet and savory fall flavors.

It’s light yet filling, making it an ideal vegan dinner option.

Butternut Squash & Spinach Lasagna

A creamy, comforting vegan lasagna layered with roasted butternut squash, sautéed spinach, and a rich cashew-based sauce.

Perfect for a cozy autumn evening.

Ingredients:

• 9–12 lasagna noodles (whole wheat or gluten-free)
• 1 medium butternut squash, peeled and cubed
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 1/2 cups cashew cream (blend 1 cup soaked cashews, 1/2 cup water, 1 tablespoon lemon juice, salt to taste)
• 1 teaspoon nutmeg
• 2 tablespoons nutritional yeast (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Roast cubed butternut squash with olive oil, salt, and pepper for 25–30 minutes until tender.
2. Cook lasagna noodles according to package instructions.
3. In a skillet, sauté spinach until wilted. Season with a pinch of salt and pepper.
4. To assemble, spread a thin layer of cashew cream on the bottom of a baking dish. Layer noodles, roasted squash, spinach, and cashew cream. Repeat layers, finishing with cashew cream on top. Sprinkle nutritional yeast if using.
5. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until slightly golden.

This vegan butternut squash and spinach lasagna is creamy, flavorful, and full of fall goodness.

It’s a comforting, plant-based twist on a classic favorite.

Autumn Roasted Vegetable & Lentil Shepherd’s Pie

A hearty vegan shepherd’s pie made with roasted fall vegetables and lentils, topped with creamy mashed potatoes.

Perfect for a warming fall dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 parsnip, diced
• 1 cup mushrooms, chopped
• 1 cup cooked green or brown lentils
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• Salt and pepper, to taste
• 3 cups mashed potatoes (prepared with plant-based milk and olive oil)
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add carrots, parsnip, and mushrooms, cooking until slightly softened.
2. Stir in cooked lentils, tomato paste, thyme, rosemary, salt, and pepper. Cook for 5–7 minutes until well combined.
3. Transfer the lentil and vegetable mixture to a baking dish. Spread mashed potatoes evenly on top.
4. Bake for 25–30 minutes until the top is golden. Garnish with fresh parsley before serving.

This roasted vegetable and lentil shepherd’s pie is comforting, flavorful, and perfect for a cozy fall evening.

Maple-Roasted Brussels Sprouts & Quinoa Bowl

A vibrant fall dinner bowl with sweet maple-roasted Brussels sprouts, fluffy quinoa, and a nutty, tangy dressing. Quick, easy, and nutritious.

Ingredients:

• 3 cups Brussels sprouts, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons maple syrup
• 1 cup cooked quinoa
• 1/4 cup pumpkin seeds, toasted
• 2 tablespoons apple cider vinegar
• 1 tablespoon tahini
• 1 teaspoon Dijon mustard
• 1–2 tablespoons water (to thin dressing)
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, pepper, and maple syrup. Roast for 20–25 minutes until caramelized.
2. In a small bowl, whisk together apple cider vinegar, tahini, Dijon mustard, and water to make the dressing.
3. Assemble bowls with cooked quinoa, roasted Brussels sprouts, and pumpkin seeds. Drizzle with dressing and garnish with parsley.

This maple-roasted Brussels sprouts quinoa bowl is sweet, savory, and full of fall flavors.

It’s a quick, satisfying vegan dinner option.

Creamy Coconut & Pumpkin Curry

A rich and comforting vegan pumpkin curry made with coconut milk, warming spices, and chickpeas.

Perfect for a cozy fall dinner served with rice or naan.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 3 cups pumpkin, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion until soft, then add garlic and ginger for 1–2 minutes.
2. Stir in cumin, curry powder, turmeric, and cinnamon, cooking until fragrant.
3. Add pumpkin, chickpeas, coconut milk, and vegetable broth. Simmer for 20–25 minutes until pumpkin is tender.
4. Season with salt and pepper. Serve over rice and garnish with fresh cilantro.

This creamy coconut and pumpkin curry is rich, aromatic, and comforting.

The combination of pumpkin, spices, and chickpeas makes it a perfect vegan fall dinner.

Roasted Carrot & Tahini Grain Bowl

A colorful and nourishing vegan bowl featuring roasted carrots, quinoa, chickpeas, and a creamy tahini dressing.

Perfect for a quick, hearty fall dinner.

Ingredients:

• 3 large carrots, peeled and sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water (to thin dressing)
• 1 teaspoon maple syrup
• 2 tablespoons pumpkin seeds, toasted
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. In a small bowl, whisk together tahini, lemon juice, water, and maple syrup until smooth.
3. Assemble the bowls with a base of cooked quinoa, topped with roasted carrots and chickpeas. Drizzle with tahini dressing and sprinkle pumpkin seeds and parsley on top.

This roasted carrot and tahini grain bowl is packed with nutrients, textures, and fall flavors.

It’s an easy, satisfying vegan dinner that’s perfect for any evening.

Autumn Ratatouille with Polenta

A warm and hearty ratatouille made with seasonal vegetables, served over creamy polenta.

This dish is comforting, flavorful, and fully plant-based.

Ingredients:

• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup polenta
• 4 cups vegetable broth
• 1 tablespoon nutritional yeast (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss eggplant, zucchini, and peppers with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a skillet, heat remaining olive oil and sauté onion and garlic until soft. Stir in roasted vegetables, diced tomatoes, thyme, salt, and pepper. Simmer for 10 minutes to meld flavors.
3. Meanwhile, cook polenta in vegetable broth according to package instructions, stirring in nutritional yeast if using.
4. Serve ratatouille over creamy polenta.

This autumn ratatouille with polenta is comforting, hearty, and packed with fall flavors.

It’s a satisfying vegan dinner that feels indulgent yet wholesome.

Spaghetti Squash with Walnut & Sage Pesto

A light yet flavorful fall vegan dinner featuring roasted spaghetti squash tossed with a rich walnut and sage pesto. Perfect for a cozy weeknight.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup walnuts
• 1/4 cup fresh sage leaves
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Cherry tomatoes, halved, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise, remove seeds, brush with olive oil, and season with salt and pepper. Roast cut-side down for 35–40 minutes until tender.
2. In a food processor, combine walnuts, sage, garlic, nutritional yeast, olive oil, and lemon juice. Blend until smooth to form the pesto. Adjust seasoning as needed.
3. Scrape roasted spaghetti squash into strands using a fork. Toss with walnut and sage pesto. Garnish with cherry tomatoes if desired.

This spaghetti squash with walnut and sage pesto is a light yet flavorful vegan dinner.

The nutty pesto complements the sweet, tender squash, making it a perfect fall dish.