24 Delicious Fall Vegan Entree Recipes for Every Meal

As the leaves turn golden and the air grows crisp, nothing feels more comforting than a hearty fall meal.

For those following a plant-based lifestyle, finding flavorful, satisfying vegan entrees can sometimes feel like a challenge—but autumn is the perfect season to showcase the best of vegetables, grains, and legumes.

From roasted squash and smoky mushroom dishes to creamy pumpkin pastas and savory grain bowls, fall offers an abundance of produce and flavors that make vegan cooking easy, exciting, and deeply comforting.

In this article, we’ve compiled 24 fall vegan entree recipes that are perfect for cozy dinners, family gatherings, or simply enjoying the flavors of the season.

These recipes are packed with nutrition, bold autumn flavors, and seasonal ingredients like sweet potatoes, pumpkin, Brussels sprouts, mushrooms, and hearty grains.

Whether you’re cooking for yourself or entertaining guests, there’s something for every palate.

24 Delicious Fall Vegan Entree Recipes for Every Meal

Fall is the ultimate season for delicious, wholesome vegan entrees.

From creamy pumpkin pastas to smoky roasted vegetables, these 24 fall vegan entree recipes offer a range of comforting, nutrient-packed meals that celebrate seasonal ingredients.

Whether you’re cooking for yourself, family, or friends, these recipes prove that plant-based eating can be flavorful, satisfying, and deeply cozy during autumn.

With this collection, you’ll never run out of ideas for warming, seasonal vegan dinners—and you’ll discover just how exciting and satisfying fall vegan cooking can be.

Roasted Butternut Squash and Lentil Stew

This hearty, comforting stew is perfect for crisp fall evenings.

Roasted butternut squash, earthy lentils, and aromatic fall spices create a rich, satisfying dish that’s both nourishing and flavorful.

Ideal for cozy dinners, this stew pairs beautifully with crusty bread.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup brown or green lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil, salt, pepper, and a pinch of cinnamon. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Sauté onions, garlic, carrots, and celery until softened, about 5–7 minutes.
3. Add smoked paprika, cumin, nutmeg, and a pinch of salt. Stir to coat the vegetables with the spices.
4. Stir in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
5. Gently fold in the roasted butternut squash and adjust seasoning with salt and pepper. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

This stew is a perfect balance of sweetness, spice, and earthiness.

The roasted squash adds depth, while lentils make it hearty enough for a main course.

A comforting, soul-warming vegan dish for fall nights.

Maple Roasted Brussels Sprouts and Quinoa Bowl

A colorful and nutrient-packed fall entree, this bowl combines roasted Brussels sprouts, sweet maple-glazed vegetables, and fluffy quinoa.

The dish is savory, sweet, and satisfying, making it a perfect centerpiece for a seasonal vegan dinner.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 large sweet potato, cubed
• 1 red bell pepper, sliced
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• Salt and pepper, to taste
• ¼ cup pumpkin seeds, toasted
• 2 tbsp tahini (optional drizzle)

Instructions:

1. Preheat oven to 425°F (220°C). On a baking sheet, toss Brussels sprouts, sweet potato, and red bell pepper with olive oil, maple syrup, smoked paprika, salt, and pepper. Roast for 25–30 minutes until vegetables are tender and caramelized.
2. Meanwhile, cook quinoa by bringing water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy. Fluff with a fork and set aside.
3. Assemble bowls by layering quinoa at the base, then adding roasted vegetables on top. Sprinkle with toasted pumpkin seeds. Drizzle with tahini if desired.
4. Serve warm, adding extra seasoning to taste.

This quinoa bowl is a celebration of fall flavors.

Sweet roasted vegetables paired with nutty quinoa create a satisfying, wholesome vegan meal. Perfect for lunch or dinner, it’s simple, colorful, and nourishing.

Creamy Pumpkin and Chickpea Curry

This vibrant pumpkin and chickpea curry brings warm fall flavors to your dinner table.

Creamy coconut milk, earthy chickpeas, and aromatic spices make this dish comforting yet light. Serve it with rice or flatbread for a complete vegan feast.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed (or 2 cups pumpkin puree)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• 1 tsp paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan, for serving

Instructions:

1. In a large skillet or pot, heat olive oil over medium heat. Sauté onions, garlic, and ginger until fragrant and translucent, about 5 minutes.
2. Add curry powder, turmeric, cinnamon, paprika, and a pinch of salt. Stir for 1 minute to bloom the spices.
3. Add pumpkin cubes and chickpeas. Stir to coat them in the spice mixture.
4. Pour in coconut milk, bring to a gentle simmer, and cook for 15–20 minutes until pumpkin is tender and curry has thickened.
5. Adjust seasoning with salt and pepper. Remove from heat and garnish with fresh cilantro.
6. Serve hot over rice or with warm naan.

This creamy pumpkin and chickpea curry is rich, flavorful, and perfect for cooler fall evenings.

The combination of spices and coconut milk creates a comforting vegan entree that’s both hearty and nourishing.

Smoky Mushroom and Farro Risotto

This creamy risotto features nutty farro, earthy mushrooms, and a touch of smoked paprika for a cozy fall meal.

Perfect for a comforting dinner, it’s rich in flavor while remaining fully vegan.

Ingredients:

• 1 ½ cups farro, rinsed
• 4 cups vegetable broth, kept warm
• 2 cups mixed mushrooms, sliced (cremini, shiitake, or button)
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add mushrooms, thyme, smoked paprika, salt, and pepper. Cook until mushrooms release their moisture and start to brown, about 8–10 minutes.
3. Stir in farro, coating it in the mushroom mixture. Gradually add warm vegetable broth, ½ cup at a time, stirring frequently. Allow liquid to absorb before adding more.
4. Continue until farro is tender but slightly chewy, about 25–30 minutes.
5. Stir in nutritional yeast if using, adjust seasoning, and remove from heat.
6. Serve garnished with fresh parsley.

Smoky mushroom and farro risotto is a hearty, flavorful dish perfect for fall evenings.

The smokiness of the paprika complements the mushrooms, making it a satisfying vegan main course.

Autumn Stuffed Acorn Squash

Roasted acorn squash filled with a savory mixture of quinoa, cranberries, pecans, and aromatic fall spices makes a stunning centerpiece for any fall dinner.

This vegan entree is as visually appealing as it is flavorful.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• ½ cup dried cranberries
• ½ cup chopped pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with 1 tbsp olive oil and sprinkle with salt and pepper. Roast cut side down for 25–30 minutes until tender.
2. In a skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until fragrant. Add quinoa, vegetable broth, cranberries, pecans, cinnamon, nutmeg, salt, and pepper. Simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
3. Remove squash from oven and flip cut side up. Spoon quinoa mixture generously into each half.
4. Return to oven for 5–10 minutes to warm the filling.
5. Garnish with fresh parsley before serving.

This stuffed acorn squash is both hearty and festive, showcasing the best flavors of fall.

The combination of sweet cranberries, crunchy pecans, and warm spices makes it a satisfying vegan entrée.

Sweet Potato and Black Bean Enchiladas

These fall-inspired enchiladas are packed with roasted sweet potatoes, black beans, and a smoky, flavorful enchilada sauce.

A deliciously filling vegan dinner that’s perfect for cozy nights.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 small corn tortillas
• 1 cup enchilada sauce (store-bought or homemade)
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a skillet, sauté onion and garlic until soft. Stir in roasted sweet potatoes and black beans. Adjust seasoning as needed.
3. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the sweet potato and black bean mixture, roll, and place seam side down in the dish.
4. Pour remaining enchilada sauce over the top. Cover with foil and bake for 15 minutes. Remove foil and bake another 5–10 minutes until heated through.
5. Garnish with fresh cilantro and serve.

These sweet potato and black bean enchiladas are packed with flavor and warmth.

They make a comforting, satisfying fall vegan entree that’s easy to prepare and perfect for sharing.

Wild Rice and Roasted Vegetable Pilaf

This hearty pilaf combines nutty wild rice with a medley of roasted fall vegetables, creating a comforting and flavorful vegan main course.

Perfect as a centerpiece for a fall dinner, it’s both wholesome and satisfying.

Ingredients:

• 1 cup wild rice, rinsed
• 2 ½ cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and pepper, to taste
• ¼ cup toasted pumpkin seeds (optional, for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F (220°C). Toss butternut squash, bell pepper, zucchini, and red onion with 2 tbsp olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a medium pot, bring vegetable broth to a boil. Add wild rice, reduce heat to low, cover, and simmer for 40–45 minutes until rice is tender and liquid is absorbed.
3. In a skillet, heat remaining 1 tbsp olive oil and sauté garlic for 1–2 minutes. Add roasted vegetables and cooked wild rice. Toss to combine and adjust seasoning.
4. Serve warm, garnished with pumpkin seeds and fresh parsley.

This wild rice pilaf is a perfect balance of nutty, sweet, and savory flavors.

Roasted fall vegetables elevate it to a hearty and satisfying vegan entrée that’s great for weeknight dinners or special occasions.

Roasted Cauliflower Steaks with Herb Tahini Sauce

Thick cauliflower “steaks” roasted to golden perfection and drizzled with a creamy herb tahini sauce make a simple yet elegant vegan fall entrée.

The dish is flavorful, satisfying, and visually stunning.

Ingredients:

• 2 large cauliflower heads, sliced into 1-inch steaks
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (to thin sauce)
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh dill, chopped

Instructions:

1. Preheat oven to 425°F (220°C). Brush cauliflower steaks with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and tender.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, parsley, and dill until smooth. Adjust consistency by adding more water if needed.
3. Plate roasted cauliflower steaks and drizzle generously with herb tahini sauce.
4. Serve warm, optionally with a side of quinoa or roasted potatoes.

These roasted cauliflower steaks are a perfect vegan centerpiece.

The herb tahini sauce adds a creamy, tangy complement to the savory roasted cauliflower, making this dish both elegant and comforting.

Autumn Chickpea and Sweet Potato Shepherd’s Pie

This vegan take on classic shepherd’s pie features a spiced chickpea and vegetable filling topped with creamy mashed sweet potatoes.

It’s hearty, flavorful, and perfect for a fall evening.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• ½ tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup unsweetened plant-based milk
• 2 tbsp vegan butter or margarine
• 1 tbsp tomato paste

Instructions:

1. Preheat oven to 400°F (200°C). Boil sweet potatoes until tender, about 15 minutes. Mash with plant-based milk and vegan butter. Season with salt and pepper. Set aside.
2. In a skillet, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until softened. Add chickpeas, thyme, smoked paprika, tomato paste, salt, and pepper. Stir until well combined and heated through.
3. Transfer chickpea mixture to a baking dish. Spread mashed sweet potatoes evenly on top.
4. Bake for 20–25 minutes until the top is lightly golden.
5. Serve warm as a hearty, comforting fall entrée.

This autumn chickpea and sweet potato shepherd’s pie is a filling, flavorful vegan dish perfect for cozy nights.

The combination of spiced chickpeas and creamy sweet potatoes makes it an irresistible fall classic.

Spaghetti Squash with Roasted Garlic and Kale

This light yet hearty fall entree features tender roasted spaghetti squash tossed with garlicky kale, cherry tomatoes, and a touch of nutritional yeast for a savory, comforting dish.

It’s a perfect vegan dinner that feels indulgent without being heavy.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 3 cups kale, chopped
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp nutritional yeast (optional)
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Brush spaghetti squash halves with 1 tbsp olive oil and sprinkle with salt and pepper. Roast cut side down for 30–35 minutes until tender.
2. Meanwhile, in a large skillet, heat remaining olive oil. Sauté garlic until fragrant, about 1 minute. Add kale and cherry tomatoes, season with smoked paprika, salt, and pepper. Cook until kale is wilted and tomatoes are slightly softened, 5–7 minutes.
3. Use a fork to scrape the spaghetti squash into strands. Toss with sautéed kale and tomatoes. Add nutritional yeast and lemon juice, stirring gently.
4. Serve warm as a light, nutritious fall entree.

This spaghetti squash dish is simple, flavorful, and perfect for fall.

The combination of roasted squash and garlicky kale creates a satisfying vegan meal that’s bright and comforting.

Autumn Vegetable and Tofu Stir-Fry

A colorful medley of seasonal vegetables stir-fried with firm tofu in a savory-sweet sauce.

This vegan stir-fry is quick to prepare, packed with flavor, and perfect for a weeknight fall dinner.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 3 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tbsp olive oil or sesame oil
• 1 tsp chili flakes (optional)
• Cooked rice or noodles, for serving
• Green onions, chopped, for garnish

Instructions:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear tofu cubes until golden on all sides, about 6–8 minutes. Remove tofu and set aside.
2. Add remaining oil to the skillet. Sauté garlic and ginger for 1 minute until fragrant. Add Brussels sprouts, bell pepper, and carrot. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
3. Return tofu to the skillet. Mix soy sauce, maple syrup, rice vinegar, and chili flakes, then pour over the stir-fry. Toss until everything is coated and heated through.
4. Serve over rice or noodles and garnish with chopped green onions.

This autumn vegetable and tofu stir-fry is full of bold, savory flavors and textures.

Quick, nutritious, and satisfying, it’s an ideal vegan entree for busy fall evenings.

Creamy Pumpkin and Spinach Pasta

A decadent, creamy pumpkin sauce coats pasta and fresh spinach, creating a comforting fall dish with warming spices.

This vegan entree is rich, hearty, and perfect for seasonal dinners.

Ingredients:

• 12 oz pasta of choice (penne, fettuccine, or spaghetti)
• 1 small pumpkin or 2 cups pumpkin puree
• 2 cups fresh spinach
• 1 cup unsweetened plant-based milk
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp nutmeg
• Salt and pepper, to taste
• 2 tbsp nutritional yeast (optional)
• Toasted pumpkin seeds, for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute. Add pumpkin, smoked paprika, nutmeg, salt, and pepper. Stir to combine.
3. Pour in plant-based milk and simmer for 5–7 minutes until sauce is creamy and slightly thickened. Stir in nutritional yeast if using.
4. Add spinach and cook until wilted. Toss pasta into the sauce, coating thoroughly.
5. Serve warm, garnished with toasted pumpkin seeds.

This creamy pumpkin and spinach pasta is a cozy, flavorful fall vegan entree.

Rich and comforting, it’s perfect for a seasonal dinner that feels indulgent without animal products.

Harvest Millet and Roasted Root Vegetable Bowl

This nourishing fall bowl combines nutty millet with a medley of roasted root vegetables like carrots, parsnips, and beets.

Finished with a zesty maple-tahini dressing, it’s hearty, wholesome, and visually stunning.

Ingredients:

• 1 cup millet, rinsed
• 2 ½ cups vegetable broth
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 small beet, peeled and cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1–2 tbsp water (to thin dressing)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots, parsnips, and beet with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Meanwhile, cook millet in vegetable broth: bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until fluffy.
3. Whisk tahini, maple syrup, lemon juice, and water to make a smooth dressing. Adjust consistency as needed.
4. Assemble bowls with millet as the base, roasted vegetables on top, and drizzle with tahini dressing. Garnish with fresh parsley.

This harvest millet bowl is full of autumn flavors and textures.

The roasted root vegetables bring natural sweetness, while the tahini dressing adds a creamy, tangy finish.

Moroccan-Spiced Chickpea and Carrot Tagine

A fragrant, spiced Moroccan-inspired tagine featuring chickpeas, carrots, and raisins.

Slow-cooked with warming spices, this vegan entree is both hearty and aromatic—a perfect fall dinner centerpiece.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 large carrots, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• ½ cup raisins
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ½ tsp smoked paprika
• 2 tbsp olive oil
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked couscous or rice, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add carrots, chickpeas, raisins, and spices. Stir to coat evenly.
3. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 25–30 minutes until carrots are tender and flavors meld.
4. Adjust seasoning with salt and pepper. Serve over couscous or rice and garnish with fresh cilantro.

This Moroccan-inspired tagine is warm, aromatic, and full of fall flavors.

Chickpeas provide heartiness while spices and raisins give it a distinctive, comforting taste.

Autumn Stuffed Bell Peppers with Farro and Cranberries

Vibrant bell peppers stuffed with a savory-sweet mixture of farro, cranberries, and herbs make an impressive vegan fall entrée.

This dish is colorful, wholesome, and packed with seasonal flavors.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked farro
• ½ cup dried cranberries
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp chopped walnuts (optional, for crunch)
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Brush bell peppers with a little olive oil and set aside.
2. In a skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until soft. Add cooked farro, cranberries, thyme, smoked paprika, salt, and pepper. Stir to combine and cook for 3–5 minutes.
3. Spoon farro mixture into each bell pepper. Top with chopped walnuts if using.
4. Place stuffed peppers upright in a baking dish, cover with foil, and bake for 25–30 minutes until peppers are tender.
5. Garnish with fresh parsley and serve warm.

These autumn stuffed bell peppers are a colorful and flavorful vegan entrée.

The combination of farro, cranberries, and herbs creates a filling, hearty dish perfect for seasonal dinners.

Roasted Autumn Vegetable and Tempeh Sheet Pan Dinner

This easy one-pan meal features roasted seasonal vegetables like carrots, Brussels sprouts, and sweet potatoes paired with marinated tempeh.

It’s savory, satisfying, and perfect for a simple fall dinner.

Ingredients:

• 1 block tempeh, sliced into thin strips
• 2 cups Brussels sprouts, halved
• 2 carrots, sliced
• 1 sweet potato, cubed
• 3 tbsp olive oil, divided
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). In a small bowl, whisk together 1 tbsp olive oil, soy sauce, maple syrup, smoked paprika, and garlic powder. Marinate tempeh strips for 10–15 minutes.
2. Toss Brussels sprouts, carrots, and sweet potato with remaining olive oil, salt, and pepper. Spread vegetables and tempeh on a baking sheet in a single layer.
3. Roast for 25–30 minutes, flipping halfway, until vegetables are tender and tempeh is golden.
4. Serve warm, garnished with fresh parsley.

This roasted autumn vegetable and tempeh sheet pan dinner is hearty, flavorful, and requires minimal cleanup.

A perfect, easy vegan fall entree for busy weeknights.

Fall Ratatouille with Lentils

A colorful and hearty ratatouille made with roasted eggplant, zucchini, bell peppers, and lentils.

This vegan fall entree is comforting, filling, and packed with seasonal flavors.

Ingredients:

• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup cooked green or brown lentils
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss eggplant, zucchini, bell pepper, and onion with 2 tbsp olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a skillet, heat remaining olive oil. Sauté garlic for 1 minute, then add roasted vegetables, diced tomatoes, and cooked lentils. Simmer for 5–7 minutes until heated through and flavors meld.
3. Adjust seasoning with salt and pepper.
4. Serve warm, garnished with fresh basil.

This fall ratatouille with lentils is a wholesome, nutrient-packed vegan entree.

The roasted vegetables paired with lentils make it hearty and perfect for cozy autumn evenings.

Pumpkin and White Bean Chili

A hearty and warming chili featuring pumpkin, white beans, and aromatic spices.

This vegan fall entree is comforting, protein-packed, and perfect for chilly nights.

Ingredients:

• 1 small pumpkin or 2 cups pumpkin puree
• 1 can (15 oz) white beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chili powder
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.
2. Add smoked paprika, cumin, chili powder, salt, and pepper. Stir for 1 minute to bloom the spices.
3. Add pumpkin, white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until flavors meld and chili thickens.
4. Adjust seasoning and serve warm, garnished with fresh cilantro.

This pumpkin and white bean chili is a cozy, satisfying vegan fall entree.

Sweet pumpkin, creamy beans, and warming spices make it a comforting dish for autumn evenings.

Stuffed Delicata Squash with Quinoa and Cranberries

Roasted delicata squash filled with a savory-sweet mixture of quinoa, cranberries, nuts, and herbs.

This festive vegan entrée is perfect for fall dinners or holiday gatherings.

Ingredients:

• 2 delicata squashes, halved and seeded
• 1 cup cooked quinoa
• ½ cup dried cranberries
• ¼ cup chopped pecans or walnuts
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Brush delicata squash halves with 1 tbsp olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 25–30 minutes until tender.
2. In a skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until soft, about 5 minutes. Add cooked quinoa, cranberries, nuts, thyme, salt, and pepper. Stir to combine.
3. Remove squash from oven and flip cut side up. Fill each half with the quinoa mixture.
4. Return to oven for 5–10 minutes to warm the filling. Garnish with parsley before serving.

These stuffed delicata squashes are hearty, flavorful, and visually stunning.

The combination of sweet cranberries, crunchy nuts, and savory quinoa makes them a perfect fall vegan entrée.

Creamy Polenta with Roasted Mushrooms and Sage

A cozy, fall-inspired dish of creamy polenta topped with earthy roasted mushrooms and fragrant sage.

This vegan entrée is comforting, elegant, and perfect for chilly evenings.

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups vegetable broth
• 2 cups mixed mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped (or ½ tsp dried)
• Salt and pepper, to taste
• 2 tbsp nutritional yeast (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss mushrooms with 1 tbsp olive oil, sage, salt, and pepper. Roast for 20–25 minutes until tender and golden.
2. In a pot, bring vegetable broth to a boil. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 15–20 minutes.
3. Stir in nutritional yeast if using, and adjust seasoning with salt and pepper.
4. Serve polenta on plates, topped with roasted mushrooms. Garnish with parsley.

This creamy polenta with roasted mushrooms is a comforting and flavorful vegan fall entrée.

The combination of earthy mushrooms and creamy polenta makes it satisfying and elegant.

Wild Mushroom and Walnut Wellington

A savory vegan twist on the classic Wellington, featuring a rich wild mushroom and walnut filling wrapped in flaky puff pastry.

Perfect for a special fall dinner or holiday meal.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 2 cups mixed wild mushrooms, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup walnuts, chopped
• 2 tbsp olive oil
• 1 tsp fresh thyme, chopped
• 1 tsp soy sauce or tamari
• Salt and pepper, to taste
• 1 tbsp plant-based milk (for brushing)

Instructions:

1. Preheat oven to 400°F (200°C). Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft. Add mushrooms, walnuts, thyme, soy sauce, salt, and pepper. Cook until mushrooms release their moisture and filling is thick, about 10–12 minutes. Let cool slightly.
2. Roll out puff pastry on a lightly floured surface. Place mushroom-walnut mixture in the center, then fold edges over to enclose the filling. Seal edges well.
3. Brush the top with plant-based milk. Place on a baking sheet and bake for 25–30 minutes until golden brown.
4. Let cool for a few minutes, slice, and serve warm.

This wild mushroom and walnut Wellington is a show-stopping vegan entrée.

The savory filling and flaky pastry make it perfect for fall dinners or festive occasions.

Smoky Roasted Cauliflower and Chickpea Bowl

A hearty, flavorful fall bowl featuring roasted cauliflower and chickpeas seasoned with smoky spices.

Served over a bed of quinoa or brown rice, it’s a protein-packed vegan entrée perfect for cooler weather.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper, to taste
• 1 cup cooked quinoa or brown rice
• 2 tbsp tahini
• 1 tbsp lemon juice
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
2. Meanwhile, whisk tahini with lemon juice and a little water to make a smooth dressing.
3. Serve roasted cauliflower and chickpeas over cooked quinoa or rice. Drizzle with tahini sauce and garnish with fresh parsley.

This smoky roasted cauliflower and chickpea bowl is hearty, satisfying, and full of flavor.

Perfect for a wholesome fall dinner that’s both nutritious and delicious.

Autumn Lentil and Sweet Potato Shepherd’s Pie

A comforting vegan twist on a classic shepherd’s pie, featuring a savory lentil and vegetable filling topped with creamy mashed sweet potatoes.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup brown or green lentils, cooked
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 2 tbsp olive oil
• ½ cup vegetable broth
• Salt and pepper, to taste
• 2 tbsp plant-based butter or margarine
• 1–2 tbsp unsweetened plant-based milk

Instructions:

1. Boil sweet potatoes until tender, about 15 minutes. Mash with plant-based butter and milk, season with salt and pepper.
2. In a skillet, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until softened. Add cooked lentils, thyme, vegetable broth, salt, and pepper. Simmer 5–7 minutes.
3. Transfer lentil mixture to a baking dish. Spread mashed sweet potatoes on top.
4. Bake at 400°F (200°C) for 20–25 minutes until the top is lightly golden.
5. Serve warm.

This autumn lentil and sweet potato shepherd’s pie is hearty, flavorful, and comforting.

A perfect fall vegan entrée that satisfies and warms the soul.

Roasted Butternut Squash and Black Bean Tacos

These fall-inspired tacos feature sweet roasted butternut squash, hearty black beans, and a tangy lime-cilantro dressing.

Easy to assemble and full of seasonal flavors.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Warm tortillas in a skillet or oven.
3. Fill each tortilla with roasted squash and black beans. Top with avocado slices, fresh cilantro, and a squeeze of lime juice.
4. Serve immediately.

These roasted butternut squash and black bean tacos are a vibrant and flavorful vegan entrée.

Sweet, smoky, and tangy, they’re perfect for a cozy fall dinner.