22 Flavorful Late Fall Vegan Recipes for Every Meal

As the crisp air settles in and the days grow shorter, our cravings shift toward warm, nourishing meals that highlight the bounty of the late fall harvest.

This season offers an incredible variety of produce—pumpkins, squash, root vegetables, hearty greens, and earthy grains—that naturally lend themselves to comforting vegan dishes.

Whether you’re looking for soul-soothing soups, hearty mains, or colorful sides to share at gatherings, vegan cooking in late fall is anything but boring.

To help inspire your seasonal kitchen adventures, we’ve gathered 22 late fall vegan recipes that celebrate the flavors of the season.

These recipes are cozy, filling, and plant-based—perfect for family dinners, festive occasions, or simply curling up with a bowl of something warm on a chilly night.

22 Flavorful Late Fall Vegan Recipes for Every Meal

Late fall is the season of comfort food, and vegan recipes shine with their creativity, depth, and heartwarming flavors.

From rich stews and roasted vegetables to fragrant curries and wholesome grain bowls, these dishes prove that eating plant-based during colder months can be as cozy and indulgent as any traditional fare.

With these 22 late fall vegan recipes, you’ll have plenty of inspiration to keep your table vibrant, nourishing, and full of seasonal goodness.

Roasted Pumpkin and Lentil Stew

This hearty vegan stew is the perfect comfort food for late fall evenings when the air is crisp and the days are short.

Roasted pumpkin adds a rich sweetness that balances beautifully with earthy lentils, aromatic herbs, and warming spices.

It’s nutrient-dense, filling, and naturally gluten-free.

Ingredients:

• 3 cups pumpkin, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 5 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed pumpkin on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast for 25–30 minutes until golden and tender.
2. While the pumpkin roasts, heat 1 tbsp olive oil in a Dutch oven or large pot over medium heat. Sauté the onion, garlic, carrots, and celery for 6–8 minutes until softened.
3. Add smoked paprika, cumin, and thyme, stirring for 1–2 minutes to bloom the spices.
4. Stir in the rinsed lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25–30 minutes until lentils are tender.
5. Remove the bay leaf. Stir in the roasted pumpkin and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley and a slice of crusty bread.

This roasted pumpkin and lentil stew captures the essence of late fall—warming, rustic, and deeply satisfying.

It’s a dish that makes you look forward to chilly evenings.

Maple-Glazed Brussels Sprouts and Pecans

This late fall side dish turns humble Brussels sprouts into a flavorful, show-stopping plate.

Roasted until caramelized and tossed with maple syrup and toasted pecans, the sprouts develop a nutty sweetness that pairs beautifully with autumn meals.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp balsamic vinegar
• ½ cup pecans, roughly chopped
• ½ tsp smoked sea salt (or regular salt)
• Black pepper, freshly cracked
• Optional: a sprinkle of chili flakes for heat

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss Brussels sprouts with olive oil, salt, and black pepper. Spread them evenly on the sheet, cut side down. Roast for 20 minutes until caramelized.
3. In a small bowl, whisk together maple syrup and balsamic vinegar. Drizzle this mixture over the sprouts and toss to coat.
4. Add the chopped pecans to the baking sheet and roast for another 8–10 minutes, until the nuts are toasted and the glaze is slightly sticky.
5. Remove from the oven and sprinkle with chili flakes if desired. Serve warm.

This maple-glazed Brussels sprouts and pecans recipe is a celebration of fall flavors—sweet, smoky, and nutty all in one bite.

It’s the perfect vegan dish to brighten your autumn table.

Wild Rice and Cranberry Stuffed Acorn Squash

Late fall brings an abundance of acorn squash, and this recipe highlights its natural sweetness with a hearty wild rice stuffing.

Filled with cranberries, herbs, and nuts, it’s both festive and nourishing, making it a wonderful centerpiece for plant-based dinners.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1 cup wild rice, rinsed
• 2 ½ cups vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ cup dried cranberries
• ½ cup walnuts or pecans, chopped
• 2 tbsp olive oil
• 1 tsp dried sage
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Place the acorn squash halves cut side down on a baking sheet. Roast for 30–35 minutes until tender.
2. Meanwhile, cook the wild rice: In a saucepan, bring the vegetable broth to a boil, add the rice, reduce heat, cover, and simmer for 40–45 minutes until rice is tender.
3. In a skillet, heat olive oil and sauté onion and garlic until fragrant, about 5 minutes. Add sage, rosemary, cranberries, and chopped nuts. Stir in the cooked wild rice and season with salt and pepper.
4. Flip the roasted squash halves cut side up. Spoon the wild rice mixture generously into each half. Return to the oven and bake for another 10 minutes to meld the flavors.
5. Garnish with fresh thyme before serving.

This stuffed acorn squash is a wholesome, elegant vegan dish that brings together the best late fall flavors.

It’s comforting, colorful, and perfect for both weeknight meals and festive gatherings.

Creamy Butternut Squash and Sage Pasta

This pasta dish transforms roasted butternut squash into a velvety vegan sauce, infused with garlic, sage, and a touch of nutmeg.

Perfect for cozy late fall nights, it’s creamy, satisfying, and full of seasonal flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 4 garlic cloves, peeled
• 1 small onion, chopped
• 1 cup unsweetened almond or oat milk
• ½ cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tsp dried sage (or 3–4 fresh leaves)
• ¼ tsp ground nutmeg
• 12 oz pasta of choice (penne, rigatoni, or fettuccine work well)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash and garlic cloves with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook the pasta according to package directions. Drain and set aside.
3. In a blender, combine roasted squash, garlic, onion, almond milk, vegetable broth, nutritional yeast, sage, and nutmeg. Blend until silky smooth.
4. Pour the sauce into a large skillet over medium heat. Simmer for 5 minutes, adjusting with more broth if too thick. Season with salt and pepper.
5. Toss in the cooked pasta until evenly coated.
6. Serve hot, garnished with parsley.

This creamy butternut squash and sage pasta is a comforting late fall favorite—rich, wholesome, and full of cozy seasonal notes.

Harvest Vegetable and Barley Soup

A rustic, filling soup packed with late fall vegetables like carrots, parsnips, and kale, combined with chewy pearl barley for a hearty bite.

This soup is earthy, nourishing, and perfect for warming up after a chilly day.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 parsnips, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup pearl barley, rinsed
• 8 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups chopped kale
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, parsnips, celery, and garlic for 6–7 minutes until softened.
2. Add pearl barley, diced tomatoes, thyme, smoked paprika, and bay leaf. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook for 35–40 minutes until barley is tender.
4. Stir in kale and cook for another 5 minutes until wilted.
5. Remove the bay leaf, season with salt and pepper, and garnish with fresh dill or parsley before serving.

This harvest vegetable and barley soup is hearty enough to be a full meal, bringing together the earthy richness of grains and the freshness of late fall produce.

Caramelized Onion and Mushroom Tart

This savory vegan tart features flaky pastry filled with sweet caramelized onions and earthy mushrooms, layered with a hint of herbs.

It’s perfect as a main course or a shareable dish for autumn gatherings.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 3 tbsp olive oil
• 3 large onions, thinly sliced
• 2 cups cremini or button mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tsp balsamic vinegar
• 2 tbsp cashew cream or vegan sour cream
• Salt and black pepper, to taste
• Fresh arugula, for topping

Instructions:

1. Preheat oven to 375°F (190°C). Roll out puff pastry onto a parchment-lined baking sheet. Use a knife to score a border about ½ inch from the edges.
2. Heat 2 tbsp olive oil in a large skillet. Add onions and cook over low heat, stirring occasionally, for 25–30 minutes until golden and caramelized.
3. In another pan, heat 1 tbsp olive oil, add mushrooms, and sauté with garlic and thyme until browned. Stir in balsamic vinegar.
4. Mix caramelized onions with cashew cream. Spread the mixture evenly inside the pastry border. Top with sautéed mushrooms.
5. Bake for 20–25 minutes until pastry is puffed and golden.
6. Top with fresh arugula before serving.

This caramelized onion and mushroom tart is elegant yet simple, combining deep savory flavors with the crispness of puff pastry—ideal for cozy late fall dinners.

Spiced Apple and Cranberry Crisp

This warm and fragrant crisp is a perfect late fall dessert.

Sweet apples and tart cranberries are baked with cinnamon, nutmeg, and cloves, then topped with a crunchy oat and nut topping.

It’s vegan, cozy, and just right for cool evenings.

Ingredients:

• 4 large apples, peeled, cored, and sliced
• 1 cup fresh or frozen cranberries
• ¼ cup maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 cup rolled oats
• ½ cup chopped walnuts or pecans
• ½ cup all-purpose flour (or gluten-free blend)
• ⅓ cup coconut sugar or brown sugar
• 5 tbsp coconut oil, melted
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish lightly with coconut oil.
2. In a large bowl, toss apples and cranberries with maple syrup, cinnamon, nutmeg, cloves, and vanilla. Spread evenly in the baking dish.
3. In another bowl, mix oats, nuts, flour, sugar, salt, and melted coconut oil until crumbly.
4. Sprinkle topping evenly over the fruit mixture.
5. Bake for 35–40 minutes until the topping is golden and the fruit is bubbling.
6. Let cool slightly before serving.

This spiced apple and cranberry crisp brings together all the flavors of late fall in one warm, crunchy, and comforting dessert.

Pumpkin Pecan Bread

Moist, tender, and full of pumpkin spice, this vegan quick bread is studded with crunchy pecans.

It’s an excellent treat for late fall mornings with tea or coffee, and it makes the house smell like autumn while baking.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 cup pumpkin purée
• ½ cup maple syrup or agave nectar
• ½ cup coconut sugar
• ½ cup almond milk
• ⅓ cup coconut oil, melted
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
3. In another bowl, mix pumpkin purée, maple syrup, coconut sugar, almond milk, and melted coconut oil until smooth.
4. Gently fold dry ingredients into the wet mixture until just combined. Stir in pecans.
5. Pour batter into the loaf pan and bake for 50–55 minutes, until a toothpick comes out clean.
6. Let cool completely before slicing.

Pumpkin pecan bread is a late fall classic—sweet, spiced, and satisfying, perfect for breakfast or dessert.

Baked Pears with Cinnamon and Walnuts

A simple yet elegant late fall dessert, these baked pears are infused with cinnamon and stuffed with walnuts for a naturally sweet and nutty treat.

They’re light, healthy, and pair beautifully with vegan whipped cream or coconut yogurt.

Ingredients:

• 4 ripe but firm pears, halved and cored
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup chopped walnuts
• 2 tbsp raisins or dried cranberries
• 2 tbsp coconut oil, melted
• Fresh mint leaves, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Arrange pear halves cut side up in a baking dish.
2. In a small bowl, mix walnuts, raisins, maple syrup, cinnamon, nutmeg, and coconut oil.
3. Spoon the mixture into the hollow of each pear half.
4. Cover the dish loosely with foil and bake for 25–30 minutes until pears are tender but still hold their shape.
5. Remove foil and bake for an additional 5 minutes to lightly caramelize the tops.
6. Serve warm, garnished with fresh mint.

These baked pears with cinnamon and walnuts are a light yet indulgent vegan dessert that captures the warmth and simplicity of late fall flavors.

Root Vegetable Shepherd’s Pie

This vegan twist on the classic shepherd’s pie uses a medley of root vegetables like parsnips, carrots, and sweet potatoes, simmered in a savory lentil filling and topped with creamy mashed potatoes.

It’s hearty, warming, and the ultimate late fall comfort dish.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 parsnips, diced
• 2 garlic cloves, minced
• 1 cup cooked green or brown lentils
• 1 cup mushrooms, chopped
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp soy sauce or tamari
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 4 large potatoes, peeled and cubed
• 3 tbsp vegan butter
• ½ cup unsweetened almond milk

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion, carrots, parsnips, and garlic for 8–10 minutes until softened.
3. Add mushrooms and cook until they release moisture. Stir in tomato paste, lentils, broth, soy sauce, thyme, and paprika. Simmer for 10 minutes until thickened.
4. Meanwhile, boil potatoes until tender, then mash with vegan butter and almond milk. Season with salt and pepper.
5. Spread lentil filling into a baking dish and top with mashed potatoes. Smooth the surface with a spoon or fork.
6. Bake for 25–30 minutes until golden on top.
7. Let cool slightly before serving.

This root vegetable shepherd’s pie is hearty, rustic, and soul-warming, making it the perfect late fall main dish.

Chestnut and Mushroom Risotto

A creamy, rich risotto made with earthy mushrooms and roasted chestnuts, this dish embodies late fall flavors in every bite.

It’s luxurious yet completely plant-based, ideal for cozy evenings or special seasonal meals.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 cups arborio rice
• 1 cup white wine (optional, or extra broth)
• 6 cups warm vegetable broth
• 2 cups mushrooms (cremini or porcini), sliced
• 1 cup roasted chestnuts, chopped
• 2 tbsp nutritional yeast
• 1 tbsp vegan butter
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pan. Sauté onion and garlic until softened.
2. Add mushrooms and cook until browned. Stir in rice and cook for 1–2 minutes.
3. Pour in white wine (if using) and cook until absorbed.
4. Add broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue for about 25–30 minutes until rice is creamy and tender.
5. Stir in chestnuts, nutritional yeast, vegan butter, and thyme. Adjust seasoning.
6. Serve hot, garnished with extra thyme.

This chestnut and mushroom risotto is elegant and deeply comforting, a late fall classic that highlights earthy, nutty flavors.

Savory Pumpkin and Kale Casserole

This cozy vegan casserole combines roasted pumpkin, hearty kale, and a creamy cashew sauce, baked until bubbly and golden.

It’s nutritious, filling, and a wonderful plant-based centerpiece for late fall dinners.

Ingredients:

• 4 cups pumpkin, cubed
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 4 cups kale, chopped
• 1 cup cooked quinoa or brown rice
• 1 cup cashews (soaked in hot water for 30 minutes)
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp dried sage
• ½ tsp nutmeg
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss pumpkin with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a skillet, sauté onion and garlic until fragrant. Add kale and cook until wilted.
3. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, sage, nutmeg, salt, and pepper. Blend into a creamy sauce.
4. In a large bowl, mix roasted pumpkin, sautéed kale, quinoa (or rice), and cashew sauce. Stir well.
5. Transfer mixture into a casserole dish and bake for 20–25 minutes until bubbly and golden on top.
6. Let rest for 5 minutes before serving.

This savory pumpkin and kale casserole is hearty, nutrient-rich, and deeply satisfying—an ideal vegan comfort dish for late fall gatherings.

Roasted Beet and Farro Salad

This vibrant salad pairs earthy roasted beets with chewy farro, peppery arugula, and a tangy maple-balsamic dressing.

It’s hearty enough to be a main but light enough for a late fall lunch or starter.

Ingredients:

• 3 medium beets, trimmed and scrubbed
• 1 cup farro, rinsed
• 3 cups arugula
• ½ cup walnuts, toasted
• ½ cup dried cranberries
• 2 tbsp olive oil
• Salt and pepper, to taste
• Dressing:
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • Pinch of salt and black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes until tender. Let cool, peel, and cube.
2. Cook farro in salted water for 25–30 minutes until tender but chewy. Drain and set aside.
3. In a small bowl, whisk together dressing ingredients.
4. In a large bowl, combine roasted beets, farro, arugula, walnuts, and cranberries. Toss with the dressing.
5. Serve slightly warm or at room temperature.

This roasted beet and farro salad is colorful, nutritious, and perfect for enjoying late fall produce in a lighter dish.

Warm Quinoa and Roasted Vegetable Bowl

Packed with roasted seasonal vegetables and protein-rich quinoa, this nourishing bowl is drizzled with a lemon-tahini sauce.

It’s wholesome, filling, and easy to adapt with whatever veggies you have on hand.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups butternut squash, cubed
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 2 cups Brussels sprouts, halved
• 3 tbsp olive oil
• Salt and black pepper, to taste
• Lemon-Tahini Sauce:
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp warm water (to thin)
  • Pinch of salt

Instructions:

1. Preheat oven to 425°F (220°C). Toss squash, onion, bell pepper, and Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes until caramelized.
2. Meanwhile, cook quinoa in vegetable broth for 15 minutes. Fluff with a fork.
3. Whisk together lemon-tahini sauce until smooth.
4. Assemble bowls by layering quinoa with roasted vegetables. Drizzle with sauce.
5. Serve warm.

This warm quinoa and roasted vegetable bowl is a hearty yet healthy late fall meal, packed with color, flavor, and nourishment.

Shaved Brussels Sprout and Apple Slaw

A crisp, refreshing salad that balances earthy Brussels sprouts with sweet apples and crunchy almonds.

Tossed in a light maple-mustard vinaigrette, it’s a bright and tangy side that cuts through heavier late fall dishes.

Ingredients:

• 1 lb Brussels sprouts, thinly shaved
• 2 crisp apples, julienned
• ½ cup sliced almonds, toasted
• ¼ cup dried cranberries
• 2 green onions, sliced
• Dressing:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • Pinch of salt and pepper

Instructions:

1. In a large bowl, combine shaved Brussels sprouts, apples, almonds, cranberries, and green onions.
2. In a jar, whisk together dressing ingredients until smooth.
3. Pour dressing over salad and toss well to coat.
4. Let sit for 10 minutes before serving to allow flavors to meld.

This shaved Brussels sprout and apple slaw is crisp, refreshing, and full of late fall flavors—a perfect complement to warm, hearty meals.

Smoky Sweet Potato and Black Bean Chili

This hearty vegan chili is built around tender chunks of sweet potato and protein-rich black beans, simmered with tomatoes, smoky spices, and a hint of heat.

Perfect for late fall evenings, it’s warming, filling, and pairs wonderfully with cornbread.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 red bell peppers, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 5 minutes until fragrant.
2. Add sweet potatoes and bell peppers, cooking for another 5 minutes.
3. Stir in smoked paprika, cumin, chili powder, and cayenne. Cook for 1 minute to bloom the spices.
4. Add black beans, crushed tomatoes, and vegetable broth. Stir well.
5. Bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes until sweet potatoes are tender and chili has thickened.
6. Season with salt and pepper, garnish with cilantro, and serve hot.

This smoky sweet potato and black bean chili is bold, nourishing, and full of flavor—the perfect bowl of comfort for late fall.

Creamy Cauliflower and Leek Soup

A velvety vegan soup made from roasted cauliflower and sautéed leeks, blended into a creamy, rich base with a hint of garlic and nutmeg.

It’s elegant yet simple, making it ideal for both everyday dinners and festive late fall gatherings.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 leeks, white and light green parts only, sliced
• 3 garlic cloves, peeled
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• ½ tsp ground nutmeg
• Salt and black pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and garlic with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden.
2. In a pot, heat 1 tbsp olive oil. Add leeks and sauté for 5–7 minutes until softened.
3. Add roasted cauliflower, garlic, broth, and almond milk. Simmer for 10 minutes.
4. Use an immersion blender (or transfer to a blender) to puree until silky smooth.
5. Stir in nutmeg, adjust seasoning, and heat gently before serving.
6. Garnish with fresh chives.

This creamy cauliflower and leek soup is smooth, comforting, and packed with cozy late fall flavors—perfect as a starter or light main dish.

Rustic Mushroom and Barley Stew

A hearty, earthy stew made with mushrooms, pearl barley, and fresh herbs, this dish is thick, warming, and ideal for late fall nights.

It has a satisfying chew from the barley and a deep umami flavor from the mushrooms.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups mushrooms (cremini, shiitake, or mixed), sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in mushrooms, carrots, and celery. Cook for 8 minutes until mushrooms release their juices.
3. Add barley, broth, soy sauce, thyme, and bay leaf. Bring to a boil.
4. Reduce heat and simmer, covered, for 40–45 minutes until barley is tender and stew has thickened.
5. Remove the bay leaf, season with salt and pepper, and garnish with parsley before serving.

This rustic mushroom and barley stew is a soul-satisfying dish that captures the heart of late fall cooking—earthy, rich, and comforting.

Maple Roasted Root Vegetable Medley

This colorful late fall dish highlights root vegetables like carrots, parsnips, and sweet potatoes, roasted with maple syrup and herbs until caramelized and tender.

It works beautifully as a hearty side or even as a main served over grains.

Ingredients:

• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 sweet potato, peeled and cubed
• 1 small red onion, cut into wedges
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss carrots, parsnips, sweet potato, and onion with olive oil, maple syrup, rosemary, thyme, salt, and pepper.
3. Spread vegetables in a single layer on the baking sheet.
4. Roast for 30–35 minutes, stirring once halfway through, until golden and caramelized.
5. Garnish with fresh parsley before serving.

This maple roasted root vegetable medley captures the sweetness of seasonal produce with an herby balance—ideal for late fall feasts.

Curried Pumpkin and Chickpea Soup

A creamy, spiced soup made with pumpkin and chickpeas, this dish is warming and filling, with a touch of curry for depth and comfort.

It’s quick to prepare and perfect for chilly autumn evenings.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• ½ tsp ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups pumpkin purée (or roasted pumpkin flesh)
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and ginger. Sauté for 5 minutes until fragrant.
2. Stir in curry powder and turmeric, cooking for 1 minute to bloom the spices.
3. Add chickpeas, pumpkin, and broth. Stir well and bring to a boil.
4. Reduce heat and simmer for 20 minutes. Stir in coconut milk.
5. Blend half the soup with an immersion blender (optional) for a creamy texture while keeping some chickpeas whole.
6. Adjust seasoning, garnish with cilantro, and serve warm.

This curried pumpkin and chickpea soup is creamy, spiced, and comforting—everything a late fall evening calls for.

Wild Rice and Roasted Vegetable Pilaf

This hearty pilaf combines nutty wild rice with roasted autumn vegetables, herbs, and cranberries for a flavorful side or light main.

It’s festive enough for gatherings yet simple enough for weeknight meals.

Ingredients:

• 1 cup wild rice blend, rinsed
• 3 cups vegetable broth
• 1 cup butternut squash, cubed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 tbsp olive oil
• ½ cup dried cranberries
• ½ cup toasted pecans
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and black pepper, to taste

Instructions:

1. Cook wild rice in vegetable broth according to package instructions (about 40–45 minutes).
2. Preheat oven to 400°F (200°C). Toss squash, bell pepper, and zucchini with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
3. In a large bowl, combine cooked rice, roasted vegetables, cranberries, pecans, sage, and thyme. Toss well.
4. Adjust seasoning to taste and serve warm.

This wild rice and roasted vegetable pilaf is hearty, colorful, and packed with seasonal flavors, making it a wholesome late fall favorite.

Creamy Cauliflower and Leek Stew

This cozy late fall stew brings together tender cauliflower florets, mellow leeks, and a silky cashew-based cream sauce.

It’s hearty, rich in flavor, and perfectly comforting when the weather turns crisp.

Ingredients:

• 2 tbsp olive oil
• 2 leeks, cleaned and sliced
• 3 garlic cloves, minced
• 1 large cauliflower, cut into florets
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• ½ cup raw cashews (soaked in hot water for 20 minutes)
• 1 tbsp nutritional yeast
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add leeks and garlic, sautéing for 5 minutes until softened.
2. Add cauliflower florets, broth, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is tender.
3. While the stew simmers, blend soaked cashews with almond milk and nutritional yeast until smooth and creamy.
4. Stir the cashew cream into the stew and cook for another 5 minutes. Adjust seasoning with salt and black pepper.
5. Garnish with fresh parsley and serve warm with crusty bread.

This creamy cauliflower and leek stew delivers both comfort and nutrition, making it a perfect late fall dinner that warms you from the inside out.