10+ Fall Vegan Dinner Recipes to Warm Your Soul

As the leaves change color and the air turns crisp, it’s the perfect time to enjoy warm and hearty meals. Fall nights call for dishes that are not only comforting but also packed with seasonal flavors. You can create delicious vegan dinners that satisfy your taste buds and embrace the richness of autumn produce.

From comforting soups to flavorful casseroles, there are countless ways to make fall-themed vegan dishes. These recipes will keep you warm and cozy as you gather with family and friends during the season.

Explore your kitchen and discover how fun and fulfilling it can be to cook wholesome meals that celebrate the flavors of fall.

Butternut Squash Risotto

This creamy butternut squash risotto is perfect for a cozy fall dinner. The sweet notes of roasted squash add warmth and flavor to the dish.

To start, preheat your oven to 400°F (200°C). Cut your butternut squash into 1-inch cubes and roast until tender, about 20 minutes. This helps bring out its natural sweetness.

In a large pot, melt vegan butter over low heat. Add minced garlic and let it warm up, filling your kitchen with a lovely aroma.

Next, toast your rice in the pot for a couple of minutes before gradually adding vegetable broth. Stir regularly to create that creamy texture.

Once everything melds together, stir in the roasted squash. You can mash a bit for creaminess or leave it chunky for more texture.

Serve hot and enjoy this delightful fall dish!

Ingredients

• 1 medium butternut squash
• 1 cup Arborio rice
• 4 cups vegetable broth
• 4 garlic cloves, minced
• 2 tablespoons vegan butter
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the squash into 1-inch cubes and roast for 20 minutes.
3. Melt vegan butter in a large pot on low heat and add minced garlic.
4. Toast rice in the pot for 2 minutes.
5. Gradually add vegetable broth while stirring.
6. Once rice is creamy, mix in the roasted squash.
7. Serve hot. Enjoy!

2) Pumpkin Sage Pasta

Pumpkin Sage Pasta is a warm and comforting dish perfect for fall dinners. The creamy pumpkin sauce blends well with fresh sage, creating a delicious flavor that you will love.

To make this dish, you can use rotini or another pasta of your choice. The creamy sauce is made from pumpkin puree, spices, and coconut milk.

Using crispy sage leaves as a topping adds a lovely texture and taste. You can also sprinkle breadcrumbs for extra crunch.

This recipe is simple and can be made in under 30 minutes. It’s a fantastic option for busy weeknights.

Ingredients

• 8 oz (225 g) rotini pasta
• 1 cup (240 ml) pumpkin puree
• 1 cup (240 ml) coconut milk
• 1 tsp fresh sage, chopped
• 1 tsp thyme
• Salt and pepper to taste
• 1/4 cup (30 g) breadcrumbs
• 1 tbsp olive oil

Cooking Instructions

1. Cook the pasta according to package instructions.
2. In a pan, heat olive oil over medium heat.
3. Add sage and thyme, cooking for 1-2 minutes.
4. Stir in pumpkin puree and coconut milk. Season with salt and pepper.
5. Combine cooked pasta with the sauce.
6. Top with crispy sage and breadcrumbs before serving.

3) Maple-Glazed Tofu

Maple-glazed tofu is a delicious addition to any fall dinner. It’s sweet, savory, and easy to make. You’ll love how quickly it comes together.

Start by pressing the tofu to remove extra moisture. Then, cut it into slices about 1 cm thick. Heat oil in a pan over medium heat.

Once the oil is hot, add the tofu slices. Cook until they’re crispy on the outside.

Now, it’s time for the glaze. Mix maple syrup with soy sauce and garlic. Pour this mixture over the tofu. Let it simmer until the sauce thickens and coats the tofu nicely.

Serve your maple-glazed tofu over rice or with your favorite vegetables for a hearty meal.

Ingredients

• 1 block of firm tofu
• 2 tablespoons oil
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 2 garlic cloves, minced

Cooking Instructions

1. Press and drain the tofu.
2. Cut tofu into 1 cm thick slices.
3. Heat oil in a pan over medium heat.
4. Cook tofu slices until crispy.
5. Mix maple syrup, soy sauce, and garlic.
6. Pour mixture over tofu and simmer until thickened.

4) Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff is a comforting dish you’ll love. It brings together tender mushrooms and pasta in a rich, creamy sauce. This recipe is perfect for a cozy fall dinner.

You can easily make this vegan version using simple ingredients. The mushrooms provide a lovely umami flavor, while the sauce adds a creamy touch. It takes about 30 minutes to prepare, making it a quick option for busy weeknights.

Serve it over your favorite pasta or rice for a filling meal. You can also top it with fresh herbs for added flavor.

Ingredients

• 8 ounces (225 g) of pasta
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup coconut cream
• Salt and pepper to taste

Cooking Instructions

1. Cook the pasta according to package instructions.
2. In a pan, heat olive oil over medium heat.
3. Add the onion and cook until soft.
4. Stir in the mushrooms and cook until browned.
5. Add garlic and sauté for 1 minute.
6. Pour in vegetable broth and coconut cream.
7. Stir to combine and season with salt and pepper.
8. Simmer for 5-10 minutes, then toss with the cooked pasta.

5) Vegan Sweet Potato Casserole

Vegan sweet potato casserole is a delightful dish for any fall dinner. It combines the natural sweetness of sweet potatoes with warm spices, creating a cozy flavor perfect for gatherings. You can enjoy this comforting side dish at Thanksgiving or any family meal.

Start with cooked sweet potatoes, and mash them until creamy. You can use non-dairy milk to achieve a smooth texture. Sweeten with maple syrup or brown sugar for added flavor.

Top your casserole with a crunchy nut crumble. Pecans or walnuts work wonderfully, adding a nice texture. Bake it until the top is golden and the casserole is heated through.

This dish is simple to prepare and always a hit!

Ingredients

• 4 cups sweet potatoes, cooked and mashed
• 1/2 cup non-dairy milk
• 1/4 cup maple syrup or brown sugar
• 1/4 cup vegan butter
• 1 cup pecans or walnuts
• 1 teaspoon cinnamon

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix mashed sweet potatoes, non-dairy milk, maple syrup, and vegan butter.
3. Pour the mixture into a baking dish.
4. In another bowl, combine chopped nuts and cinnamon.
5. Sprinkle the nut mixture over the sweet potato mash.
6. Bake for 25-30 minutes until golden.

6) Cranberry Almond Wild Rice Pilaf

Cranberry Almond Wild Rice Pilaf is a tasty and colorful dish perfect for fall. The sweet-tart cranberries add a lovely pop of flavor, while crunchy almonds give it a satisfying texture.

This dish is also easy to make. You can serve it as a warm side or enjoy it cold as a salad. The combination of wild rice and fresh veggies makes it a healthy choice.

To make this pilaf, start by sautéing shallots in a bit of oil. Then, add your favorite rice blend along with cranberries and seasonings. Once cooked, stir in slivered almonds for that crunchy finish.

Enjoy this comforting dish at any fall gathering or cozy dinner at home!

Ingredients

• 1 cup wild rice blend
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds
• 1 medium shallot, chopped
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Sauté shallots until soft, about 2-3 minutes.
3. Stir in the wild rice blend and cook for another 5 minutes.
4. Add cranberries, broth, salt, and pepper.
5. Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
6. Fluff with a fork and mix in slivered almonds.

7) Acorn Squash Stuffed with Quinoa and Kale

Acorn squash stuffed with quinoa and kale is a nutritious and tasty option for a fall dinner. The sweet flavor of the squash pairs well with the earthiness of quinoa and the freshness of kale.

To make this dish, start by cutting the acorn squash in half and scooping out the seeds. Roast the halves in the oven until tender, about 25-30 minutes at 400°F (200°C).

While the squash cooks, prepare the quinoa and sauté some kale with garlic and onions. Mix in spices like cumin and cinnamon for extra warmth. Once the squash is ready, fill it with the quinoa mixture and bake for a little longer to meld the flavors.

Serve it warm for a comforting meal that celebrates the season.

Ingredients

• 1 small acorn squash
• 1 cup cooked quinoa
• 1 cup chopped kale
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Olive oil for drizzling

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and remove the seeds.
3. Drizzle with olive oil and roast for 25-30 minutes.
4. Cook quinoa according to package instructions.
5. Sauté garlic and onions, then add kale.
6. Mix in cooked quinoa and spices.
7. Stuff the roasted squash with the quinoa mixture.
8. Bake for an additional 10 minutes.

8) Lentil Shepherd’s Pie

Lentil Shepherd’s Pie is a comforting dish that’s perfect for fall. It’s hearty and satisfying, making it an ideal choice for dinner on a cool evening. You can enjoy it whether you’re a vegan or not.

The filling usually consists of lentils, which provide protein and fiber. You can mix in veggies like carrots, celery, and onions for added flavor and nutrients.

To top it off, you can use creamy mashed potatoes. Mixing in cauliflower with the potatoes gives the topping a nice texture and extra nutrients.

This dish is baked until golden brown on top, making it inviting and delicious. It’s a great way to warm up and feels like a big hug in a bowl.

Ingredients

• 1 cup lentils (brown or green)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 potatoes, peeled and chopped
• 1 cup cauliflower florets
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook lentils in broth until tender. This should take about 20-25 minutes.
3. In a pan, sauté onion, carrots, celery, and garlic until they are soft.
4. Mash potatoes and cauliflower together. Then, season with salt and pepper.
5. Layer the lentil mix in a baking dish and top with the potato mash.
6. Bake for 25-30 minutes until the top is golden.

9) Spicy Pumpkin Chili

Spicy pumpkin chili is a perfect dish for fall. It’s warm, hearty, and full of flavor. The addition of pumpkin makes it creamy and gives a nice touch to the spice.

You can use black beans and various vegetables. This chili is easy to make in one pot, so clean-up is simple. The spices like chili powder and cumin add warmth.

This dish is comforting on cool evenings. Serve it with some crusty bread or over rice for a complete meal. You’ll love the festive taste!

Ingredients

• 1 can of pumpkin puree
• 1 can black beans, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for cooking

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, then sauté until they are soft.
3. Stir in bell pepper and cook for another 3 minutes.
4. Add pumpkin, black beans, broth, and spices.
5. Bring the mixture to a boil, then reduce the heat.
6. Simmer for 20 minutes, stirring occasionally. Enjoy!

10) Roasted Beet and Walnut Salad

This Roasted Beet and Walnut Salad is a vibrant choice for your fall vegan dinner. The natural sweetness of roasted beets pairs wonderfully with crunchy walnuts.

To start, roast your beets until they are tender. This usually takes about 45-60 minutes in an oven preheated to 400°F (200°C).

While the beets are cooking, you can toast the walnuts in a pan until they are golden.

Next, combine the roasted beets, walnuts, and your favorite leafy greens in a large bowl. A simple dressing made with olive oil, balsamic vinegar, salt, and pepper really brings it all together.

Serve this salad chilled or at room temperature for a fresh touch to your meal.

Ingredients

• 4 medium beets
• 1 cup walnuts, chopped
• 4 cups mixed greens
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the beets for 45-60 minutes until they are tender.
3. Toast the walnuts in a pan until they turn golden.
4. Combine the beets, walnuts, and mixed greens in a bowl.
5. Whisk together the olive oil, balsamic vinegar, salt, and pepper.
6. Drizzle the dressing over the salad and toss.