Fall is officially here, and we could not be more excited. Lots of fresh produce is in season this time of year, making it a great time to whip up some cozy new foods to share with friends and family.

Must-Try Vegan Recipes for Cozy Fall Days

We have selected 16 recipes that highlight some of these seasonal veggies. These new meals will taste great as you celebrate this special time of year. Give them a try and let us know which you like best.

Sesame Noodles by Rainbow Plant Life

This flavorful Rainbow Plant Life recipe is a guaranteed hit. It is perfect as a quick and easy side or main dish. Chewy, fresh udon noodles are the base for this creamy, indulgent treat. The secret to this delicious recipe is a thick, rich Chinese sesame paste made with toasted sesame seeds and tangy black vinegar. These give a savory, nutty flavor with a perfect, tangy heat. Rainbow Plant Life even includes a recipe to make your own Chinese sesame paste in case you cannot find the right one in your local stores. Customize your meal by adding some of your favorite fall veggies. These sesame noodles only take 30 minutes to prepare and 5 minutes to cook.

Homemade Vegetarian Chili from Cookie and Kate

This vegetarian chili from Cookie and Kate is perfect for a chilly Fall night. It is so delicious that some fans entered a Chili competition and won. Everyone will enjoy this hearty, meat-free dish. Traditional chili spices paired with smoked paprika give it a savory and smoky flavor. You can bulk it up with canned beans and tomatoes. Then, add a splash of sherry vinegar or lime juice for just a touch of complexity and acidity to finish it off.

The recipe is vegan as-is. Choosing the right toppings will keep it that way. This chili is great as a topping for nachos or baked potatoes. It is also a tasty addition to burritos or quesadillas. Leftovers are delicious and last up to four days in the fridge. It takes 20 minutes to prepare and 40 minutes to cook. The site even includes a video for guidance.

Fresh Green Beans & Baby Potatoes with Pesto from The First Mess

Green beans and potatoes make a great pair. This warm side salad from The First Mess takes just 55 minutes and requires only ten ingredients. Even those who do not usually enjoy vegetables love this dish. The secret is a lemony pesto dressing. Fresh green beans work best for this dish. The recipe calls for Yukon gold, but any small potatoes will work. Top with toasted pine nuts and fresh basil, and you will be in for a treat.

Brussels Sprout Slaw with Coconut Bacon from Minimalist Baker

This quick and easy recipe from Minimalist Baker is great for winter and fall. The warm and savory side only takes 30 minutes to prepare and requires less than ten ingredients. The shredded Brussels sprouts base is tossed in a tangy mustard sauce that is just a little sweet. You can add some protein and a nutty flavor with pecans. You can also add a salty crunch with coconut bacon. The recipe offers a link for that. This side pairs perfectly with a ton of different dishes.

Vegan Baked Ziti by The Simple Veganista

The Simple Veganista shares this tasty pasta bake that is easy to make and easy on a budget. It uses many things you already have in your pantry. This recipe is sure to be a family favorite.

The baked ziti is topped with vegan ricotta made of cashews. You can make the sauce from scratch or use your favorite bottled sauce. There is also a link to a tofu version of the recipe. This recipe is good for busy weeknights because you can prepare it in advance and bake it when ready. Leftovers last 4-5 days in the fridge. You can also store them in the freezer for 2-3 months.

Smoky Spiced Veggie Rice From Good Food

From Good Food gives us this easy vegan version of jambalaya. It takes just 15 minutes of prep and 1 hour to cook. The smoky flavors and lots of veggies are sure to be a hit. Garnish this delicious dish with spring onions and cashews.

Cranberry Orange Bread from Nora Cooks

Sweet Orange flavor and tart cranberries make this bread from Nora Cooks a delicious treat. Flax “eggs” replace traditional eggs, making this a perfect vegan food. A sweet orange glaze tops off this awesome breakfast or dessert recipe. The bread is perfect for a chilly holiday morning.

This recipe can be made with fresh or frozen cranberries, so it can be made any time of year, not just autumn. It only takes 15 minutes to prepare and 1 hour to cook, for a total of 1:15.

Vegan Eggplant Parmesan by Clean Green Simple

This tasty, Italian, breaded, baked eggplant from Clean Green Simple is hard to resist. Its egg-free breadcrumb crust is layered with tangy, homemade cashew ricotta and topped with marinara sauce, vegan mozzarella, and fresh basil.

The recipe is quite versatile. You can use either plain or Italian breadcrumbs. The eggplant can be pan-fried or baked. You can make the vegan ricotta cheese from scratch using cashews, use a store-bought version, or skip the ricotta altogether. Try a store-bought marinara or make one on your own with spaghetti noodles or any pasta you have on hand. You can even use bread instead of pasta for a unique variation.

If you like, top the eggplant with vegan cashew Parmesan cheese. The page includes a link to a recipe for this. Serve it with your favorite pasta or bread or stack it as a side dish or appetizer. It is also perfect for sandwiches. This creative recipe takes 25 minutes to prepare and 25 minutes to cook. Enjoy any leftovers within 3-5 days.

Easy Vegan Greek Sheet Pan Dinner by It Doesn’t Taste Like Chicken

It Doesn’t Taste Like Chicken brings us this quick and easy weeknight dinner. This flavorful, Greek-inspired sheet-pan meal starts with colorful vegetables and tender tofu bites. The flavor-filled marinade is made with ingredients you probably already have in your pantry.
A little while in the oven will yield a savory, caramelized meal. Top the veggies with Kalamata olives and a sprinkle of vegan feta. You can make your own vegan feta with the link included or buy it ready-made.

Garnish with oregano or parsley and serve on rice or pita. The site shares a video that easily guides you through the process. The recipe also includes an oil-free version. This dish takes about 15 minutes to prepare and 40 minutes to cook. Make it ahead of time or toss it together for a quick weeknight treat. Leftovers are great cold or reheated in the microwave.

Easy Vegan Chickpea Curry by Make it Dairy Free

This quick and easy spin on a traditional Indian curry recipe comes from Make it Dairy Free. It is a flavorful one-pot meal that only takes 30 minutes to prepare, and cleanup is a snap.
Aromatics like yellow onion, garlic, ginger, and other individual spices build a tasty flavor profile. Chickpeas add a plant-based protein and pick up the curry flavor well. Small tomatoes or Roma tomatoes work best with the dish. Spinach adds a great complement and some extra nutrients. Additionally, there are plenty of potential ingredient substitutions or replacements, so get creative. Top with red or green onions and extra red flakes, then serve over rice, quinoa, or naan.

Creamy Vegan Pumpkin Bucatini by The Savory Vegan

This great fall pasta from The Savory Vegan is a must-try. Pumpkin purée and hummus make a light, creamy sauce. It is filled with sun-dried and cherry tomatoes, garlic, and spinach.
This recipe takes less than 30 minutes to make. The ingredient selections are also flexible. You can use fresh or frozen spinach or even switch it out for kale. It calls for plain hummus, but any flavor will work. Bucatini pasta is recommended, but any pasta will do the trick. To finish it off, top with some fresh herbs.

Do not throw away your leftovers. They will be great the next day. Add a splash of water and a couple of tablespoons of hummus, then reheat.

Vegan Potato Leek Soup with Broccoli Gremolata from VegNews

This wintry soup from VegNews is topped with a Broccoli Gremolata sauce made with lemon zest, garlic, parsley, and nuts. It uses waxy yellow Yukon or red potatoes. Leave them unpeeled for a “rustic appeal,” or go ahead and peel them if that’s your preference. The broccoli can be switched out with any cruciferous vegetable, like broccolini or collard stems. This soup is delicious on a chilly fall night. The Show Up for Salad cookbook has this recipe and others like it.

Chili Garlic Cauliflower Risotto Bowls by Cotter Crunch

This recipe comes from Cotter Crunch. It is featured in the Nourishing Superfoods Bowls cookbook. This simple, flavorful, one-pan meal is a cinch to make and is sure to become a new family favorite. It only takes 30 minutes to prepare and 10 to cook.

This paleo dish is a superfood bowl and comfort food all in one. Cauliflower rice replaces risotto. It is topped with a spicy sauce made from chili, avocado, and garlic that goes great on lots of things, not just this recipe. Cotter Crunch calls it a “guiltless gourmet special”. They have even included a video to guide you. It is excellent as a side, or you can make it a main dish by topping it with protein like tofu or chickpeas. Be sure to omit the honey for a truly vegan meal. Garnish with extra greens and serve. Store leftovers in the fridge for up to 3 days.

Broccoli Cheddar Soup by Sarah’s Vegan Kitchen

Sarah’s Vegan Kitchen brings us a cozy, creamy, plant-based copycat of Panera’s Broccoli Cheddar Soup. It is simple to make and easily scaled to serve more people. It also freezes well.

A blend of potatoes and soaked cashews makes a creamy base for this savory and rich comfort food. Nutritional yeast adds a cheese flavor and extra nutrients and protein. Top with scallions, chives, red pepper flakes, or vegan shredded cheese. Serve with a loaf of crusty bread.

There is also a generous list of substitutions to customize the recipe. Silken tofu, blanched almonds, raw sunflower seeds, or white beans are great substitutes for cashews. Cauliflower florets make a nice replacement for potatoes. The soup will be less thick and will have a slight earthy flavor. You can also skip the nutritional yeast if you don’t want it. It won’t have the cheesy flavor. It will taste more like a potato chowder. Top the soup with vegan cheddar shreds if you want to return some of that cheesy flavor. You can store this tasty soup in the fridge for up to five days or in the freezer for three months. Reheat on the stove or in the microwave.

Kathy Smith’s Spiced Chickpea Stew with Coconut and Turmeric

Kathy Smith shares this recipe, which was created by Alison Roman, a New York Times columnist. This hearty stew is perfect on a cold day and only takes 55 minutes to make.
Your family will love this creamy, golden broth with chickpeas and leafy greens. You can use Swiss chard, kale, collard greens, spinach, or whatever you have. Top with reserved chickpeas, mint, and red pepper flakes, then drizzle olive oil. Serve with yogurt or toasted pita.

Cozy Vegan Stew with Mushrooms by From My Bowl

From My Bowl brings us this cozy, one-pot vegan meal that is sure to become a family favorite. It only takes 15 minutes to prepare and 45 minutes to cook. This easy weeknight stew is similar to a vegan beef stew or pot roast. It is super satisfying and freezer-friendly.

Mushrooms give this stew a beefy texture and umami flavor. Thin-skinned potatoes like Yukon Gold thicken the stew and give it a creamy, buttery texture. A delicious, plant-based red wine sauce makes the perfect base. If you prefer not to cook with alcohol, a red wine or balsamic vinegar is a great replacement. Serve this meal with crusty bread, cornbread, salad, or green beans. For extra protein, add tofu or tempeh. You can store this dish in the fridge for up to 5 days or in the freezer for 2 months. When ready to serve it again, toss it in the microwave or warm it on the stovetop.

What Produce is in Season During Fall?

Most people think of pumpkins when fall rolls around, but pumpkins are not the only delicious produce to shine during the season. Of course, your location may dictate whether some of the popular crops are available for you to choose from. Check your local farmer’s market to see what is growing in your area. See how many seasonal crops you can find from this list:

– Pears
– Sweet Potatoes and Yams
– Brussels Sprouts
– Winter Squash
– Apples
– Cranberries
– Beets
– Bell Peppers
– Broccoli
– Cabbage
– Carrots
– Collard Greens
– Cauliflower
– Ginger
– Green Beans
– Parsnips

Discover the Best Seasonal Fall Produce for Vegan-Friendly Cuisine

From apples to squash, fall offers a unique range of produce that can be turned into delicious, comforting meals. Make a trip to your local farmer’s market to find these fall favorites and experiment with the recipes above.

As the leaves change and the weather cools, there’s no better way to celebrate than with a home-cooked, seasonal meal. These 16 vegan recipes bring warmth, flavor, and creativity to your fall menu, offering a delicious variety for every occasion. Whether you’re cooking for family, friends, or just yourself, these recipes provide comfort and satisfaction in every bite. Embrace the season, try something new, and let these dishes bring you joy and inspiration all autumn long.