25 Best Fall Vegan Recipes to Warm Your Cozy Evenings

Fall is hands-down my favorite season. There's nothing quite like those crisp, cool evenings that call for a cozy blanket and a delicious meal to warm the soul. This year, I've gathered up my absolute "25 Best Fall Vegan Recipes to Warm Your Cozy Evenings."

Whether you're a seasoned vegan or just dipping your toes into plant-based eating, these recipes are packed with incredible flavors and comforting ingredients. So, grab your favorite sweater, light that pumpkin-scented candle, and let's dive into some mouthwatering dishes that will make your fall evenings even cozier.

1. Butternut Squash Soup

Rich and creamy, yet dairy-free, this soup brings out the best flavors of fall.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can coconut milk
• Spices: salt, pepper, nutmeg

Instructions:

1. Sauté the onion and garlic until fragrant.
2. Add the butternut squash and vegetable broth, bring to a boil.
3. Simmer until squash is tender.
4. Blend until smooth, then add coconut milk and spices.
5. Simmer for another 5 minutes before serving.

2. Pumpkin Risotto

This creamy risotto is perfect for pumpkin lovers, with a touch of sage making it extra special.

Ingredients:

• 1 cup Arborio rice
• 1 cup pumpkin puree
• 1 onion, chopped
• 4 cups vegetable broth
• 1/4 cup white wine
• Fresh sage leaves
• Spices: salt, pepper

Instructions:

1. Sauté onion until translucent.
2. Add Arborio rice and toast for 2 minutes.
3. Pour in white wine, cook until absorbed.
4. Gradually add broth a ladle at a time, stirring frequently.
5. Stir in pumpkin puree and sage, season with salt and pepper.

3. Sweet Potato and Black Bean Chili

Hearty and packed with protein, this chili is a fall favorite.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• Spices: chili powder, cumin, salt

Instructions:

1. Sauté onion and garlic until fragrant.
2. Add sweet potatoes and cook for 5 minutes.
3. Pour in vegetable broth, black beans, and tomatoes.
4. Season with chili powder, cumin, and salt.
5. Simmer for 30 minutes or until sweet potatoes are tender.

4. Vegan Pot Pie

This vegan version of a classic comfort dish is filled with veggies and a flaky crust.

Ingredients:

• 1 sheet puff pastry (vegan-friendly)
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 cup potatoes, cubed
• 1 onion, chopped
• 3 cups vegetable broth
• 1/2 cup flour
• Spices: salt, pepper, thyme

Instructions:

1. Preheat oven to 375°F.
2. Sauté onion until translucent.
3. Add mixed vegetables and potatoes, cook for 5 minutes.
4. Stir in flour, then gradually add vegetable broth to make a sauce.
5. Season with salt, pepper, and thyme.
6. Pour filling into a baking dish and cover with puff pastry.
7. Bake for 25-30 minutes or until golden brown.

5. Lentil Shepherd’s Pie

A hearty and filling dish that hits all the right spots.

Ingredients:

• 2 cups green or brown lentils
• 1 carrot, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 2 cups mashed potatoes (use plant-based milk and butter)
• Spices: salt, pepper, rosemary

Instructions:

1. Preheat oven to 400°F.
2. Sauté onion and garlic until fragrant.
3. Add lentils, carrot, and vegetable broth, simmer until lentils are tender.
4. Pour lentil mixture into a baking dish and top with mashed potatoes.
5. Bake for 20 minutes or until top is golden brown.

6. Maple Roasted Brussels Sprouts

Sweet and savory, these Brussels sprouts will change the minds of any skeptics.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• Spices: salt, pepper

Instructions:

1. Preheat oven to 425°F.
2. Toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, turning halfway through.

7. Stuffed Acorn Squash

Stuffed with a flavorful mixture, this dish is a showstopper on any dinner table.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup quinoa
• 1 onion, chopped
• 1 apple, chopped
• 1/2 cup dried cranberries
• 1/4 cup pecans
• Spices: salt, pepper, cinnamon

Instructions:

1. Preheat oven to 375°F.
2. Roast acorn squash halves for 30 minutes.
3. Cook quinoa according to package instructions.
4. Sauté onion and apple until soft, then mix with cooked quinoa, cranberries, and pecans.
5. Season with salt, pepper, and cinnamon.
6. Stuff the roasted squash halves with quinoa mixture and bake for another 10 minutes.

8. Spaghetti Squash with Marinara

A lighter alternative to pasta but just as satisfying.

Ingredients:

• 1 large spaghetti squash
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil leaves
• Olive oil
• Spices: salt, pepper

Instructions:

1. Preheat oven to 400°F.
2. Halve the spaghetti squash, remove seeds, drizzle with olive oil, and season with salt and pepper.
3. Roast for 40-45 minutes until tender.
4. Scrape flesh with a fork to create 'noodles', then top with marinara sauce and fresh basil.

9. Mushroom Stroganoff

Creamy and comforting, this mushroom stroganoff is made even better with a vegan twist.

Ingredients:

• 1 lb mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup coconut milk or cashew cream
• 1 tbsp soy sauce
• Fresh parsley
• Spices: salt, pepper, paprika

Instructions:

1. Sauté onion and garlic until fragrant.
2. Add mushrooms and cook until softened.
3. Stir in vegetable broth, soy sauce, and spices.
4. Simmer for 10 minutes, then stir in coconut milk or cashew cream.
5. Serve over egg-free noodles or rice, topped with fresh parsley.

10. Harvest Grain Salad

Packed with seasonal ingredients, this salad is both vibrant and filling.

Ingredients:

• 1 cup farro or wild rice
• 1 cup roasted butternut squash cubes
• 1 apple, diced
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 cups baby spinach
• Dressing: 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp maple syrup, salt, pepper

Instructions:

1. Cook farro or wild rice according to package instructions.
2. In a large bowl, combine cooked grain, roasted butternut squash, apple, cranberries, pecans, and baby spinach.
3. Whisk together dressing ingredients and toss with salad.

11. Apple Cinnamon Oatmeal

Start your fall mornings with a warm, hearty bowl of apple cinnamon oatmeal.

Ingredients:

• 1 cup rolled oats
• 1 apple, diced
• 2 cups almond milk
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• Spices: pinch of salt

Instructions:

1. In a pot, combine oats, apple, almond milk, maple syrup, cinnamon, and salt.
2. Bring to a simmer, stirring occasionally until oats are soft and creamy.
3. Serve warm, topped with additional apple slices and a drizzle of maple syrup.

12. Vegan Cornbread

Perfectly fluffy and moist, this cornbread pairs well with soups and stews.

Ingredients:

• 1 cup cornmeal
• 1 cup flour
• 1 cup almond milk
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 1 tbsp baking powder
• Spices: 1/2 tsp salt

Instructions:

1. Preheat oven to 400°F.
2. In a bowl, combine cornmeal, flour, baking powder, and salt.
3. In another bowl, mix almond milk, maple syrup, and vegetable oil.
4. Combine wet and dry ingredients, mix until just combined.
5. Pour batter into a greased baking dish and bake for 20-25 minutes.

13. Curried Pumpkin Soup

A delightful twist on pumpkin soup with a burst of spices.

Ingredients:

• 1 can pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can coconut milk
• 1 tbsp curry powder
• Spices: salt, pepper

Instructions:

1. Sauté onion and garlic until fragrant.
2. Add pumpkin puree, vegetable broth, coconut milk, and curry powder.
3. Bring to a simmer and cook for 15 minutes.
4. Blend until smooth and season with salt and pepper.

14. Caramelized Onion and Mushroom Tart

A savory tart that feels like a special treat but is incredibly easy to make.

Ingredients:

• 1 sheet puff pastry (vegan-friendly)
• 2 large onions, thinly sliced
• 1 lb mushrooms, sliced
• 2 cloves garlic, minced
• Olive oil
• Fresh thyme
• Spices: salt, pepper

Instructions:

1. Preheat oven to 375°F.
2. Sauté onions in olive oil until caramelized, about 20 minutes.
3. Add mushrooms and garlic, cook until mushrooms are tender.
4. Roll out puff pastry on a baking sheet, spread onion and mushroom mixture on top.
5. Bake for 20-25 minutes until pastry is golden.
6. Garnish with fresh thyme leaves.

15. Spicy Roasted Chickpeas

Crunchy, spicy, and perfect as a snack or salad topping.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Spices: salt, pepper

Instructions:

1. Preheat oven to 400°F.
2. Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through.

16. Vegan Mac and Cheese

Creamy and comforting, this mac and cheese will satisfy any cravings.

Ingredients:

• 1 lb elbow macaroni (egg-free)
• 1 cup butternut squash puree
• 1/2 cup nutritional yeast
• 1/2 cup cashews, soaked
• 1 cup almond milk
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Spices: salt, pepper, paprika

Instructions:

1. Cook macaroni according to package instructions.
2. Blend butternut squash puree, soaked cashews, almond milk, nutritional yeast, olive oil, garlic, salt, and pepper until smooth.
3. Drain macaroni and combine with sauce in a pot, heating through.
4. Season with additional salt, pepper, and paprika to taste.

17. Braised Red Cabbage

A vibrant and flavorful side dish with hints of apple and vinegar.

Ingredients:

• 1 head red cabbage, shredded
• 1 apple, thinly sliced
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• Olive oil
• Spices: salt, pepper

Instructions:

1. Heat olive oil in a large pot.
2. Add cabbage and apple, sauté for 5 minutes.
3. Stir in apple cider vinegar, brown sugar, salt, and pepper.
4. Cover and simmer for 30 minutes, stirring occasionally.

18. Vegan Stuffed Peppers

Colorful bell peppers stuffed with a savory, protein-packed filling.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• Spices: cumin, chili powder, salt

Instructions:

1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions.
3. Sauté onion and garlic until fragrant, then add cooked quinoa, black beans, diced tomatoes, cumin, chili powder, and salt.
4. Stuff bell peppers with quinoa mixture and place in a baking dish.
5. Bake for 25-30 minutes until peppers are tender.

19. Sweet Potato Casserole

A comforting casserole topped with crunchy pecans and sweetened with maple syrup.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk
• 1/4 cup maple syrup
• 1/4 cup chopped pecans
• Spices: cinnamon, nutmeg, salt

Instructions:

1. Preheat oven to 350°F.
2. Boil sweet potatoes until tender, then mash with coconut milk, maple syrup, cinnamon, nutmeg, and salt.
3. Spread mixture in a baking dish and top with chopped pecans.
4. Bake for 20-25 minutes until top is golden and crispy.

20. Vegan Pumpkin Bread

Moist and flavorful, this pumpkin bread is perfect with a hot cup of tea.

Ingredients:

• 1 1/2 cups flour
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup almond milk
• 1/4 cup coconut oil
• 1 tsp baking soda
• Spices: 1 tsp cinnamon, 1/2 tsp nutmeg, pinch of salt

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine pumpkin puree, sugar, almond milk, and coconut oil.
4. Combine wet and dry ingredients, mix until just combined.
5. Pour batter into a greased loaf pan and bake for 50-60 minutes until a toothpick comes out clean.

21. Roasted Root Vegetables

A simple yet delicious side dish featuring a variety of seasonal root vegetables.

Ingredients:

• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 beets, peeled and chopped
• 1 sweet potato, peeled and chopped
• Olive oil
• Spices: rosemary, thyme, salt, pepper

Instructions:

1. Preheat oven to 400°F.
2. Toss the chopped root vegetables with olive oil, rosemary, thyme, salt, and pepper.
3. Spread out on a baking sheet and roast for 25-30 minutes until tender and caramelized.

22. Cauliflower Buffalo Wings

Spicy and tangy, these cauliflower wings are the perfect game-day snack.

Ingredients:

• 1 head cauliflower, cut into florets
• 1/2 cup flour
• 1/2 cup almond milk
• 1 cup buffalo sauce
• Olive oil spray
• Spices: garlic powder, smoked paprika, salt

Instructions:

1. Preheat oven to 450°F.
2. Mix flour, almond milk, garlic powder, smoked paprika, and salt to form a batter.
3. Dip cauliflower florets in batter and place on a baking sheet lined with parchment paper.
4. Spray with olive oil and bake for 20 minutes.
5. Toss baked cauliflower in buffalo sauce and return to the oven for an additional 10 minutes.

23. Vegan Mushroom Gravy

This savory gravy takes any dish to the next level.

Ingredients:

• 1 lb mushrooms, finely chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/4 cup flour
• Olive oil
• Spices: salt, pepper, thyme

Instructions:

1. Sauté onion and garlic until fragrant.
2. Add mushrooms and cook until they release their moisture.
3. Stir in flour to coat mushrooms, then slowly add vegetable broth, whisking to avoid lumps.
4. Simmer until thickened, season with salt, pepper, and thyme.

24. Vegan Banana Bread

A classic favorite with a vegan twist that’s still as delicious as ever.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups flour
• 1/4 cup almond milk
• 1/4 cup coconut oil
• 1/2 cup sugar
• 1 tsp baking soda
• Spices: cinnamon, salt

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, combine flour, baking soda, cinnamon, and salt.
3. In another bowl, mix mashed bananas, almond milk, coconut oil, and sugar.
4. Combine wet and dry ingredients, mix until just combined.
5. Pour batter into a greased loaf pan and bake for 50-60 minutes until a toothpick comes out clean.

25. Vegan Chocolate Chip Cookies

End your meal on a sweet note with these classic and utterly irresistible cookies.

Ingredients:

• 1 1/4 cups flour
• 1/2 cup vegan butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 cup vegan chocolate chips
• 1/2 tsp baking soda
• Spices: pinch of salt

Instructions:

1. Preheat oven to 350°F.
2. Cream together vegan butter, sugar, and brown sugar until fluffy.
3. Add almond milk and vanilla extract, mix well.
4. In another bowl, combine flour, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, mix until combined.
6. Fold in vegan chocolate chips.
7. Scoop dough onto a baking sheet and bake for 10-12 minutes until edges are golden.

Conclusion

These fall recipes have truly transformed my cold-weather cooking experience, bringing warmth and comfort to my kitchen. The beauty of these dishes is their versatility—each one can be adapted to suit your personal taste or what you have on hand. As the leaves turn and the air gets crisper, I find myself constantly reaching for these recipes, knowing they will bring joy and nourishment to my evenings.

From hearty soups and stews to delectable desserts, these vegan recipes prove that plant-based eating is far from boring. I hope you enjoy exploring these dishes as much as I have, bringing a touch of fall coziness to your dinner table and inspiring seasonal creativity in your kitchen. Happy cooking, and enjoy the flavors of fall!