From salads to desserts, and full-blown dinners, there’s enough to help anyone who’s just after something cozy and comforting. Here are the best dishes to try this fall to get you through cold days and dark evenings.
- Fall Harvest Salad with Maple Tahini Dressing
- Persian Herb and Chickpea Stew with Rice
- Gluten-Free Harvest Apple Crisp
- Roasted Radish Lemony Chickpea Pasta
- Vegan Cauliflower Buffalo Wings
- Quick and Easy Vegan Ramen
- Homemade Vegan Gnocchi with Tomato Confit
- Kimchi BBQ Beet Sliders
- Vegan Pumpkin Ravioli
- Gooey and Delicious Vegan S’mores
- Vegan Sweet Potato Burgers
- Spiced Rum Jerk Sunchokes with Rice & Beans
- Harvest Quinoa Salad
- Roasted Red Pepper Pasta
- Savory Vegan Stuffed Butternut Squash
- Fall Roasted Vegetable Casserole
- Autumn Roasted Veggies with Apples and Pecans
- Lentil Roast with Balsamic Onion Gravy
- Thyme & White Bean Potpies
- 19 Cozy Vegan Fall Recipes to Get You Through the Cold
Autumn is here and it’s time to get cozy with some delicious vegan recipes. These fall dishes are perfect for the season, and they’re all healthy too. From pumpkin soup to butternut squash pasta, we have something for everyone. So what are you waiting for? Let’s get into it.
Fall Harvest Salad with Maple Tahini Dressing
Harvest salads are a combination of vegetables and fruits that are harvested during the fall or autumn. There are many kinds of fall harvest salads, but this vegan version is the best.
Sweet potatoes, roasted vegetables, dried apricots, maple syrup, and roasted vegetables make this super simple vegan salad recipe perfect for fall. It’s also oil-free, so you can enjoy your favorite dishes without feeling guilty. The tahini and maple dressing completes this salad. It’s the perfect complement to the salad base of kale, squash, beets, and pomegranate.
To make this plant-based harvest salad, roast the de-seeded and sliced squash, along with diced beets and brussel sprouts. Roasting the vegetables will make them tender, at which point run them under cool water and slice for the salad.
Kale can be served as a side dish or you can roast it alongside the squash and beets. Wash the kale and remove the leaves from the thick stems. Finely chop and add to a large mixing bowl, topped with a dash of olive oil and seasoning.
Blend all the dressing ingredients until smooth and creamy. Once the vegetables are roasted, add all ingredients to the bowl with the kale. Top with the dressing and mix well. Serve immediately.
Persian Herb and Chickpea Stew with Rice
Topped over Basmati rice, this stew contains chickpeas, spinach, lemon, and other herbs. With only 172 calories per serving, it is not only hearty but easy to prepare. Fresh mint leaves and/or a dollop of Greek yogurt can offer a refreshing flavor contrast. Recipe from: halfbakedharvest.com
Gluten-Free Harvest Apple Crisp
One of the classic aromas of Fall is cinnamon and apple. This dessert recipe combines those classic flavors with coconut milk, gluten free all purpose flour, and other ingredients. Taking an hour total from prep to ready-to-eat, the crisp aims to please a crowd. Recipe from therealfoodrds.com
Roasted Radish Lemony Chickpea Pasta
Chickpeas are relatively inexpensive and a must have for anyone’s pantry. Rather than just limit yourself from using the chickpeas to make hummus, why not make a chickpea pasta? Add in some roasted red radish and you have an eye-appealing pasta. The gold of the chickpea with the red of the radish offers a wonderful color contrast. The combination of sage, lemon, and honey mustard in the dish packs in the flavor. This salad is quick to prepare and is a great main course, side dish, or appetizer. Recipe from cottercrunch.com.
Vegan Cauliflower Buffalo Wings
Straight from noracooks,com, these wings are a perfect twist on the traditional buffalo wing. Cook the small cauliflower florets in oven with gluten free all purpose flour and toss in some Franks’ Red Hot Sauce when they come out. If you enjoy wings with some crunch, feel free to serve the sauce on the side along with some ranch dressing.
Quick and Easy Vegan Ramen
The key to any ramen recipe is the broth. If you prepare the broth a day in advance, the stronger the taste in the dish. This recipe is from choosingchia.com and is a simple enhancement of store-bought vegan ramen. Additional ingredients include cubed tofu, ginger, soy sauce, miso paste, and shiitake mushrooms. The use of avocado oil is also a nice complement to the other flavors. Enjoy with chopsticks or a fork!
Homemade Vegan Gnocchi with Tomato Confit
Whether you are a fan of Italian food fare or not, this gnocchi recipe is unique. From thefieryvegetarian.com, the recipe calls for russet potatoes or any potatoes good for baking. The tip here is that the more water your potatoes contain, the more flour you will need to use to absorb the liquid. Russet potatoes are suggested but other potatoes can be used. Caramelized mushrooms and onions can be used as toppings as well as a delicious tomato confit.
Kimchi BBQ Beet Sliders
Packed with flavor, these sliders are healthy and easy to make. Creatively made with kimchi, diced beets, red lentils, and BBQ sauce, these sliders aim to please most any vegan. Chipotle peppers, rolled oats, and coconut or brown sugar also complement the other ingredients. Enjoy these veggie-based patties on a pretzel bun or gluten free roll. Recipe from blissfulbasil.com
Vegan Pumpkin Ravioli
Coming from veganosity.com, this ravioli is for any pasta lover who loves pumpkin. Using pumpkin puree for the stuffing, the pasta is made from dough and is combined with nutritional yeast, sage, and other flavors. Pecans can be used for added crunch. This comfort dish can be enjoyed as a side dish, appetizer, or main course.
Gooey and Delicious Vegan S’mores
Who doesn’t love a bonfire with smores? With just three basic ingredients including vegan marshmallows, vegan graham crackers, and dark chocolate, this is an easy, crowd-pleasing dessert. The trickiest part might be finding honey-free graham crackers or making your own. A must-have for any Fall get together! Recipe from pickyeaterblog.com
Vegan Sweet Potato Burgers
I believe that sweet potatoes go with just about any menu. Mixing roasted sweet potatoes with white beans, these patties can be made in under an hour. Ginger, cilantro, turmeric, and ground pepper are other ingredients in the patty that truly make it something to remember. Top the burger patty with mild or spicy kimchi, grilled onions, or slaw for some added crunch.
Spiced Rum Jerk Sunchokes with Rice & Beans
Sunchokes, also known as Jerusalem artichokes, are high in thiamin, iron, and other vitamins and minerals. This Jamaican dish delivers the nutrition you need for a complete meal, with the rice supplying a healthy source of carbohydrates, the kidney beans being high in protein, and the coconut milk providing a good source of fat.
Harvest Quinoa Salad
The pumpkin dressing, made by mixing pumpkin puree with apple cider vinegar, maple syrup, olive oil, salt, pepper, and thyme, brings a lot of flavor to this salad. Quinoa, a whole grain, is a good source of protein and it is low on the glycemic index, helping people maintain healthy blood sugar levels. If you want to see more ideas with our favorite grain, check out our guide to the best quinoa recipes.
Roasted Red Pepper Pasta
Both kids and adults will enjoy this dish that has a creamy red pepper sauce. The dish itself isn’t high in protein, so you may want to select a chickpea or legume-based pasta to increase the protein content. Red bell peppers are one of the richest dietary sources of Vitamin C, and roasting red bell peppers is a delicious way to eat them.
Savory Vegan Stuffed Butternut Squash
Butternut squash is an excellent source of Vitamin A and Vitamin C. With brown rice and spinach part of the mixture that is scooped into each butternut squash half, the dish is packed with fiber and nutrients. The pecans and raisins are healthy additions, while the savory grounds, curry powder, ground oregano, tahini, and fresh thyme give the dish a lot of flavor.
Fall Roasted Vegetable Casserole
This warming fall dish is loaded with butternut squash or sweet potato, as well as brussel sprouts and pecans to create a simple but comforting vegan casserole. Baked in sautéed vegetables, thyme, rosemary and vegetable broth, it carries an incredible aroma and is bursting with healthy vitamins for the cold months ahead.
Autumn Roasted Veggies with Apples and Pecans
The dish can help you reach your daily recommended intake of vegetables and fruit. It contains Brussels sprouts, butternut squash, red onion, apples, and dried cranberries. The flavorful blend is seasoned with light brown sugar, lemon juice, cinnamon, and nutmeg.
Lentil Roast with Balsamic Onion Gravy
This loaf is gluten-free and nut-free. With ingredients such as lentils, kidney beans, portobello mushrooms, rolled oats, gluten-free tamari soy sauce, and dried herbs, the loaf is packed with nutrients and flavor. The balsamic onion gravy adds even more flavor.
Thyme & White Bean Potpies
A great dish to enjoy on a cool night, one serving delivers 45.5 grams of carbohydrates, 10.4 grams of protein, and 5.5 grams of fiber. Carbohydrates are the body’s main source of energy. Along with being high in protein, white beans are rich in copper, folate, and iron.
