35 Vegan Recipes To Cozy Up With This Fall
Any way you slice it, fall is the best season ever. You've got all that back-to-school, anything-is-possible energy, sweater weather, and some of the best holidays of the whole year (we’re looking at you, Halloween). But best of all, fall is definitely the best season for eating cozy foods, like soups, casseroles, and more. Though cheese and meat can reign supreme in all our top comfort foods, we’re here to tell you, those cozy vibes are accessible even if you’re eating a plant-based or vegan diet too. Check out our 35 vegan fall recipes for proof!
Vegans are known for eating a wide variety of fruits and vegetables, and fall has some of the best options of the whole year. One of our favorite ways to feature them is in a vegan curry, like our sweet potato, pumpkin, or butternut squash versions; paired with noodles, like in our Thai peanut noodle soup or our vegan ramen; or as the surprise star of a dish, like in our Sichuan-style "fish-fragrant" eggplant or our butternut squash potstickers. Fall produce is also great in a number of soups, and it usually only takes a few minor swaps to make them vegan. Check out our curried butternut squash soup or our carrot ginger soup for some plant-based inspiration, then try adding in everything from parsnips to apples into any recipe you like.
Comfort food is comfort food no matter what type of diet you follow, and there are a few staples we always crave when the weather starts to get cold. Lucky for you, we've got vegan recipes for them ALL here, like our vegan macaroni & cheese, our vegan mushroom pot pie, our vegan shepherd’s pie, or our vegan mashed potatoes for ideas. They'll have you feeling all cozy in no time.
Speaking of mashed potatoes, just because you’re eating a vegan diet doesn’t mean you have to miss out on all the Thanksgiving classics this fall. We’ve got all the hits, like vegan green bean casserole, vegan stuffing, and vegan mushroom gravy. Check out our favorite vegan Thanksgiving recipes here too—they’re so full of flavor, your holiday guests might just like them better than the turkey.
Brown Sugar BBQ Whole Roasted Cauliflower
If you love whole roasted cauliflower, then you have to try our brown sugar BBQ version (just sub in your fave vegan Worcestershire sauce). It's perfect for when you're craving BBQ flavors without the meat. Hot tip: Give your cauliflower plenty of time to roast for the most delicious result.
Get the Brown Sugar BBQ Whole Roasted Cauliflower recipe.
Vegan French Onion Stew
With complex flavor and toasts broiled with melty dairy-free cheese, this is just as good as the French classic. Hot tip: If you’re meal prepping, it’s best to melt your cheese on a sheet tray instead to avoid losing soggy pieces of bread in your leftovers.
Get the Vegan French Onion Stew recipe.
Pumpkin Curry
Earthy, sweet pumpkin is the perfect base for a spicy, Thai-inspired coconut milk curry. We begin by roasting the pumpkin to provide some caramelization and nuttiness that adds a lot to the final dish. Then we take some of the roast pumpkin and actually blend it into the curry sauce, which adds another layer of fall pumpkin flavor. 😋
Get the Pumpkin Curry recipe.
Vegan Mushroom Pot Pie
When it starts getting cold out, a steaming hot pot pie filled with creamy, flavorful gravy, sweet and tender veggies, and topped with a shatteringly flaky crust is EVERYTHING. Here, mushrooms replace meat and are every bit as satisfying as their meaty counterparts.
Get the Vegan Mushroom Pot Pie recipe.
Chickpea Noodle Soup
This is an incredible vegan version of chicken noodle soup, made with chickpeas instead of chicken and orecchiette instead of egg noodles. It's the perfect thing to make when it starts getting chilly outside this fall.
Get the Chickpea Noodle Soup recipe.
Tempeh Buffalo “Wings”
Quicker to make and easier to eat than Buffalo chicken wings, this plant-based version swaps chicken for snackable triangles of tempeh to mimic the crowd-pleasing appetizer at all your fall tailgates this season!
Get the Tempeh Buffalo “Wings” recipe.
Butternut Squash Potstickers
Making your own potstickers doesn't have to be complicated. These vegan potstickers are easy to put together, and most of your time is spent roasting your squash until really tender, which can be done ahead of time. Crimping takes a little practice, but the good news is that even if they look a little wonky, they're still going to taste great!
Get the Butternut Squash Potstickers recipe.
Slow Cooker Vegan Butternut Squash Soup
This vegan butternut squash soup is made in a slow cooker, so after you chop up all your vegetables, it’s essentially hands-off. A quick blitz with an immersion blender at the end, and you’ve got a silky, drinkable butternut squash soup.
Get the Slow Cooker Vegan Butternut Squash Soup recipe.
Butternut Squash Curry
The butternut squash here is toothsome and savory, the kale is earthy and green, and the coconut milk wraps everything together in a creamy sauce. Curry spice adds a little warm punch to each spoonful, while a squeeze of lime juice and fresh parsley brighten each bite, cutting out some of the richness.
Get the Butternut Squash Curry recipe.
Vegan Spinach Artichoke Dip
A creamy, cheesy spinach artichoke dip that’s completely vegan? Not possible! Oh, but it is. Vegan alternatives to cheeses and mayonnaise are thankfully much more common in most grocery stores, making one of our favorite dips and appetizers more enjoyable for everyone.
Get the Vegan Spinach Artichoke Dip recipe.
Vegan Pumpkin Spice Latte
Use your favorite nondairy milk to make this ultra-cozy, vegan, and reduced-sugar pumpkin spice latte—no espresso machine necessary! If you're feeling extra festive, you can even whip up your own homemade pumpkin spice.
Get the Vegan Pumpkin Spice Latte recipe.
Vegan Ground Beef
Searching for a plant-based alternative to ground beef? Look no further! Made with tofu and simple seasonings, this ground “beef” is the perfect substitute in all your favorite recipes, like tacos, pastas, grain bowls, and more. You can truly feel great about eating this, whether you’re eating vegan for life or just on Meatless Monday.
Get the Vegan Ground Beef recipe.
Vegan Meatloaf
This hearty "meat" loaf is made mostly out of chickpeas and baby bella mushrooms. We're in love! Serve it with a side of vegan mashed potatoes and green beans for the most comforting meal this fall.
Get the Vegan Meatloaf recipe.
Vegan Mac & Cheese
Delicious vegan mac & cheese might sound like an oxymoron, but trust us, this cheese sauce is good enough to satiate the strongest dairy craving.
Get the Vegan Mac & Cheese recipe.
Vegan Shepherd's Pie
This meatless, dairy-free take on shepherd's pie is packed with fall veggies (mushrooms! celery! butternut squash! parsnips!) and loaded with flavor. It's also incredibly hearty, thanks to lentils.
Get the Vegan Shepherd's Pie recipe.
Carrot Ginger Soup
Canned coconut milk makes this flavorful soup super-creamy and rich while keeping it conveniently dairy-free. Skip the optional fish sauce, but not the crispy fried shallots and chili oil for a satisfying and special vegan soup.
Get the Carrot Ginger Soup recipe.
Cinnamon Sugar Vegan Donuts
Donuts... that are delicious and vegan?! Believe it. We love the classic fall flavor of cinnamon sugar donuts, but you can totally make a non-dairy glaze (maybe with apple cider?) for these too.
Get the Cinnamon Sugar Vegan Donuts recipe.
Cashew Cream Alfredo
You CAN make an ultra-creamy, velvety smooth Alfredo sauce, sans dairy, thanks to cashews. Freshly cracked black pepper adds a little burst of heat, but feel free to add some red pepper flakes too. Top with parsley or basil to make it extra-special too.
Get the Cashew Cream Alfredo recipe.
Tofu Katsu Curry
This hearty Japanese curry comes complete with crispy sesame-panko-crusted tofu, tender vegetables, and a rich and flavorful curry sauce. If you need a quicker version this fall, swap out the curry for some cold shredded green cabbage, along with some katsu sauce for dipping.
Get the Tofu Katsu Curry recipe.
Sichuan-Style "Fish-Fragrant" Eggplant
Despite the name, there is no trace of fish in this delicious dish. Originating from the Sichuan province in China, 魚香 (yu xiang) describes a flavor profile that was originally used in preparing fish dishes from the region. Now these pickled chiles, fermented bean paste, green onions, garlic, ginger, and punchy spice blend are used to season vegetables, like this eggplant too.
Get the Sichuan-Style "Fish-Fragrant" Eggplant recipe.
Toasted Sesame Oil Mashed Potatoes
Vegan mashed potatoes that are just as creamy, delicious, and comforting as the real thing? You betcha! Toasted sesame oil adds tons of flavor and creaminess. Green onions and extra sesame seeds round them out for some of the best mashed potatoes we've ever made.
Get the Toasted Sesame Oil Mashed Potatoes recipe.
Thai Peanut Noodle Soup
Here, we’re using red Thai curry paste—one of our favorite pantry staples—to create a fast, flavorful peanut noodle soup in no time flat. With a creamy coconut peanut broth, crisp vegetables, and a shower of fresh herbs, this Thai-inspired noodle soup will become one of your new favorite fall weeknight dinners.
Get the Thai Peanut Noodle Soup recipe.
Khichdi
The most basic version of this South Asian dish (also known as kitchari) is made up of just rice, a pulse (like mung beans or lentils), turmeric, and salt, but the variations are endlessly diverse. Our version adds warming spices and garlic, ginger, and tomato that make it extra comforting, but feel free to make it your own.
Get the Khichdi recipe.
Curried Butternut Squash Soup
This is a vegan soup, but you would never guess, because it's satisfying enough to be the main course. The warm, rich flavors of curry powder play beautifully with sweet roasted butternut squash. Topped with a drizzle of rich coconut milk, toasted peanuts, and fresh cilantro, this picture-perfect dinner is sure to please everyone—even the omnivores.
Get the Curried Butternut Squash Soup recipe.
Vegan Green Bean Casserole
Plant-based eaters don't have to miss out on classic green bean casserole, thanks to this simple recipe. We're super into the onion topping on this casserole—it's SO much better than the fried ones that come in a can. Because this casserole is less heavy, you can also enjoy it all fall long (and not just on Thanksgiving!).
Get the Vegan Green Bean Casserole recipe.
Vegan Pumpkin Pie
For most people, pumpkin pie at Thanksgiving is non-negotiable. We agree! This version is every bit as good as the classic, bursting with fall flavors and dolloped with ultra-silky homemade coconut whipped cream. Word to the vegans: This pie is so good, you might want to stash a slice to yourself before the whole fam gets to it. 😉
Get the Vegan Pumpkin Pie recipe.
Vegan Sweet Potato Curry
We went for ease with this vegan curry, so it can be whipped up in under an hour for a fuss-free weeknight dinner this fall. It's by no means a "traditional curry," so feel free to swap in and out your favorite veggies and to use whatever curry paste you can find/prefer.
Get the Vegan Sweet Potato Curry recipe.
Vegan Mashed Potatoes
Amazing, creamy mashed potatoes are still possible while being completely dairy-free and vegan, and these are here to prove it! Make them for Thanksgiving or any time you need some comfort this fall.
Get the Vegan Mashed Potatoes recipe.
Vegan Stuffing
Because of the butter, eggs, and chicken broth that usually go into classic stuffing, it's a dish that vegans can't always enjoy—until now! For the best results, use a quality, hearty loaf of bread and a nice olive oil.
Get the Vegan Stuffing recipe.
Vegan Mushroom Gravy
Vegans and meat-eaters alike will be piling this flavor-packed gravy on top of all the Thanksgiving sides. This gravy comes together in minutes—and you won't miss roasting a whole turkey or chicken to make it.
Get the Vegan Mushroom Gravy recipe.
Vegan Pho
The trick to a super-flavorful vegan pho broth is to toast the whole spices—star anise, cinnamon, and cloves. For umami, we added white miso and dried shiitakes to amp up the savoriness that would otherwise come from fish sauce in traditional pho. All of these ingredients come together with veggie stock and get simmered for just 20 minutes before serving with pho noodles, mushrooms, bok choy, tofu, or any other vegetables you enjoy!
Get the Vegan Pho recipe.
Holiday Roasted Vegetables
The dried cranberries and balsamic vinegar add some sweetness and tartness, while the pecans add an extra crunch to these holiday-worthy vegetables. We use Brussels sprouts and carrots, but feel free to add extra vegetables or swap in some of your favorites.
Get the Holiday Roasted Vegetables recipe.
Vegan Ramen
This completely vegan soup uses layers of umami-packed flavor to mimic the depth complexity of traditional ramen, and edamame for a protein boost. Feel free to swap in some of your favorite veggies, but don't skip the salty soy sauce balanced with sweet, tangy mirin. It helps round out this warm, earthy, slurp-worthy noodle bowl.
Get the Vegan Ramen recipe.
Vegan Chili
Sweet potato, black beans, pinto beans, and a whole bottle of beer (like Modelo) come together to make a super-hearty, meatless chili.
Get the Vegan Chili recipe.
Vegan Tortilla Soup
We’re piling on the flavor here, because "vegan" doesn't mean missing out on any of the fun! There's three kinds of chiles, three kinds of canned tomatoes, hominy for chew, creamy black beans for protein, a medley of spices, all topped with a wondrous assortment of toppings.
Get the Vegan Tortilla Soup recipe.
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