10 Vegan Fall Recipes

10 vegan fall recipes

These 10 vegan fall recipes are hearty, perfectly spiced, packed with autumn flavours and sure to satisfy your craving for cosy comfort food.

Whether you’re looking for something sweet or savoury, these recipes are perfect for fall nights around the dinner table. They’re easy to make, customisable and so delicious.

Vegan one-pot tomato pasta

This creamy one-pot tomato pasta is pure comfort in a pot. Super juicy, only one pot needed and on the table in under 20 minutes, it’s one of our favourite vegan fall recipes for hectic weeknights.

one pot pasta vegan fall recipe

Ingredients (serves 2-3):

  • 285g pasta
  • 760ml water
  • 150g baby spinach
  • 1 tin chopped tomatoes
  • 50g vegan mozzarella + more for serving
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced
  • 1 tsp dried oregano
  • Torn basil leaves for garnish
  • Salt and pepper to taste

Method:

  1. Heat olive oil in a pot over medium heat. Add onion and sauté for 5 minutes. Then add garlic and sauté for another minute.
  2. Add chopped tomatoes, salt, pepper, oregano, and water and stir.
  3. Add pasta and bring mixture to a boil, frequently stirring until pasta is al dente and almost all water has been absorbed. Add more water if needed.
  4. Stir in vegan cheese and spinach and cook for 3-4 more minutes.
  5. Season to taste with salt and pepper and serve with fresh basil and more vegan cheese if desired.

Juicy pesto tomato galette

This juicy vegan tomato pesto galette is definitely a new favourite! It’s super simple to make, easily customisable and ready in no time.

vegan tomato galette

Ingredients (makes 1):

  • 1 pie/galette crust
  • 250g mixed cherry tomatoes
  • 4-5 tsp pesto Rosso (homemade or store-bought)
  • 1 garlic clove, minced
  • 1 tsp oregano
  • 1 tbsp olive oil + 1 tsp for brushing the crust
  • Generous pinch of salt

To serve:

  • Handful fresh basil
  • 2 tbsp toasted pinenuts
  • 1 tbsp nutritional yeast or vegan parmesan

Method:

  1. Preheat your oven to 190°C.
  2. Cut the tomatoes in half, then transfer to a bowl, together with garlic, oregano, olive oil and salt. Give it a good mix, then set aside.
  3. Roll out your pastry and transfer it onto a baking sheet. Spread the pesto over the middle, leaving a 5-6 cm border.
  4. Arrange the tomatoes on top, then fold the pastry over the pesto and tomatoes. Brush the edges with olive oil and transfer to the oven and bake for 30-35 minutes.
  5. Top with fresh basil leaves, toasted pine nuts and a sprinkle of nutritional yeast and enjoy.

Maple-roasted pears on toast

If you’re feeling creative, mix up your breakfast routine with this delicious toast recipe. We’re all over avocado toast, but this recipe fits the season so much better.

pears on toast

Ingredients (serves 1):

  • 1 pear
  • 2 slices of bread
  • 2 tbsp maple syrup
  • 2 tbsp vegan cream cheese
  • 1/2 tsp cinnamon
  • Handful walnuts

Method:

  1. Preheat the oven to 190°C.
  2. Peel and slice pear. Add to a baking sheet, drizzle with maple syrup and sprinkle with cinnamon. Give it a good mix and bake in the oven for 25 minutes.
  3. Top toasted bread slices with vegan cream cheese and pear slices, drizzle with maple syrup and sprinkle with crushed walnuts.

Stuffed peppers

Hearty stuffed peppers served with a creamy vegan cheese sauce? Oh boy, this dish is heaven in a bite. Of all the veggies you can stuff, stuffed peppers are definitely our favourites.

vegan stuffed peppers

Ingredients (serves 3-4):

  • 3 bell peppers, halved and cores removed
  • 100g brown rice
  • 1 onion, finely diced
  • 300g black beans, rinsed and drained
  • 150g sweet corn, rinsed and drained
  • 150g mushrooms, finely chopped
  • 100ml vegan cream
  • 3 garlic cloves, finely minced
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • ½ tsp salt, more to taste
  • ¼ tsp pepper, more to taste
  • 2 tbsp fresh coriander, chopped

For the tomato sauce:

  • ½ onion, finely chopped
  • 1 garlic clove, finely minced
  • 1 tsp maple syrup
  • ½ tsp chilli flakes, more to taste
  • 300g chopped tomatoes
  • ¼ tsp salt and pepper each, more to taste

For the vegan cheese sauce:

  • 50g cashews, unsalted
  • 50ml soy or almond milk
  • A squeeze of lemon juice
  • 1 tbsp tomato paste
  • 2 tbsp nutritional yeast
  • 1⁄4 tsp garlic powder
  • 1⁄4 tsp cumin
  • 1⁄4 tsp turmeric
  • 1⁄2 tsp paprika powder
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper

Method: 

  1. Start by cooking the rice according to packet instructions.
  2. Heat olive oil in a pan over medium heat. Add onions and sauté for 4-5 minutes.
  3. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add garlic and salt and cook for another 3-4 minutes until cooked.
  4. Add black beans, cooked rice and sweet corn and mix well. Season with cumin, paprika and thyme and cook until heated through. Stir in vegan cream, season with salt and pepper to taste and set aside.
  5. Preheat the oven to 190°C.
  6. For the tomato sauce heat olive oil in a saucepan over medium heat. Add onions and sauté for 4-5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add chilli flakes, maple syrup, tomatoes, salt and pepper and cook the sauce for 5 more minutes.
  7. Pour the tomato sauce into a baking dish, place peppers cut side-up into the sauce, then spoon the mushroom and rice mixture into each pepper.
  8. Bake until the peppers are tender, about 35 minutes. Cover them with foil for the last 10 minutes, if they brown too quickly.
  9. In the meantime, make the cheese sauce. Drain cashews and place them into a blender or food processor together with the rest of the sauce ingredients. Blend until smooth. If you prefer a thicker sauce, pour it into the saucepan and cook for 1 minute over low heat, stirring frequently.
  10. Once the peppers are tender, pour over the cheese sauce, sprinkle the peppers with fresh coriander and serve.

Homemade sweet potato gnocchi

A big bowl of comfort and hands down one of our favourite vegan fall recipes. Homemade sweet potato gnocchi served with vegan pesto and sage breadcrumbs. Golden and crispy on the outside and soft and lovely on the inside.

vegan sweet potato gnocchi

Ingredients (serves 2):

  • 3 medium sweet potatoes
  • 250g flour
  • 4 tbsp vegan sun-dried tomato pesto
  • 100ml vegan cream
  • 80g vegan butter
  • 1 tsp salt

For the sage breadcrumbs:

  • 1 slice of stale bread
  • 9-10 fresh sage leaves
  • Pinch of salt
  • 2 tbsp olive oil

Method:

  1. Preheat the oven to 190°C. Pick the sweet potatoes a few times with a fork and bake in the oven for about 45 minutes until soft, then set aside to cool.
  2. Once cool, scoop the flesh of the sweet potatoes into a wide bowl. Using a fork or potato masher mash until smooth.
  3. Add salt and flour and mix until well combined. Knead and add more flour if needed.
  4. As the dough becomes easier to handle, transfer it to a floured working surface. Form into a ball, cut into quarters and roll each piece into a thin rope-like shape.
  5. Cut into 1-cm pieces. Cook them this way or add the typical gnocchi ridges by gently pressing the gnocchi against the back of a fork, then rolling it across the form with your thumb.
  6. Bring a large pot of salted water to boil, add the gnocchi, and boil until the gnocchi float to the top.
  7. Heat vegan butter in a large skillet over medium. Add gnocchi and pan-fry until golden brown on the outside.
  8. In the meantime make the sage breadcrumbs by placing the bread, sage, and salt into a food processor. Pulse a few times. Heat olive oil in a pan over medium heat. Add the breadcrumb mixture and fry for a few minutes, stirring occasionally.
  9. Add pesto and vegan cream to the pan with the gnocchi and cook until heated through. Serve with sage breadcrumbs and fresh black pepper.

Sweet apple strudel rolls

If there’s a recipe that tastes like fall, it’s this one! Sweet apples, toasted almonds and cinnamon flavours – can it get any better? It’s basically like apple strudel but in a roll.

vegan apple rolls

Ingredients (makes 8):

  • 2 large apples
  • 60g vegan butter or coconut oil
  • Juice from 1 lemon
  • 1⁄2 tsp cinnamon
  • 70g almonds
  • 35g bread crumbs
  • 35g brown sugar
  • 2 vegan strudel dough pastries (or puff pastry)

To serve:

  • 2 tbsp brown sugar
  • 1⁄4 tsp cinnamon

Method:

  1. Preheat the oven to 190°C.
  2. Chop up the apples. Make sure the pieces are relatively small and roughly the same size. Transfer to a bowl and stir in lemon juice, then set aside.
  3. Melt 30g of butter in a small saucepan over medium heat. Add almonds and toast for 3-4 minutes, stirring frequently.
  4. Add brown sugar, breadcrumbs and cinnamon and toast for another minute. Remove from the heat and set aside.
  5. Cut the strudel pastry into 4 rectangles. Melt the remaining 30g of butter.
  6. Add the almond mixture and apples to the bottom of the shorter side. Brush all edges of the strudel sheet with melted butter, then roll up and place onto a baking sheet. Brush the tops with the remaining butter.
  7. Bake in the preheated oven for 30 minutes.
  8. Combine brown sugar and cinnamon in a bowl and sprinkle over the warm rolls before serving.

Mushroom Stroganoff

This vegan mushroom stroganoff is flavourful, comforting, hearty, very tasty, and perfect as a weeknight dinner, especially in fall and winter! Vegan protein, juicy mushrooms and a creamy vegan sauce – this belly-warming goodness is exactly what you need during the colder months.

vegan mushroom stroganoff

Ingredients (serves 2):

  • 1 small red or white onion, chopped
  • 200g vegan soy or pea protein chunks
  • 200ml vegetable stock
  • 20g vegan butter or margarine
  • 150g mushrooms
  • 30ml white wine
  • 100ml vegan cream
  • 2 pickled gherkins, sliced
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • A handful of fresh parsley, chopped
  • Salt and pepper

Method:

  1. To make this vegan mushroom stroganoff, heat olive oil in a saucepan over medium heat. Add soy chunks, season with salt and pepper and sauteé for a few minutes. Set aside.
  2. In the same pan, heat vegan butter and add onions. Sauté for 2-3 minutes, then add gherkins and mushrooms. Cook for 5 more minutes over medium heat, stirring occasionally. 
  3. Add smoked paprika, deglaze with white wine, then add vegetable stock.
  4. Add soy chunks back in and cook the sauce for 5 minutes. Add parsley, vegan cream and season with some more salt and pepper if needed. 
  5. Serve with rice or pasta.

Green Cavolo nero pasta

Cavolo nero (curly kale’s tall, dark Italian cousin), garlic, spinach, nutritional yeast, lemon juice, and olive oil. That’s all you need for this creamy green pasta. A simple but flavour-packed vegan fall recipe.

See Also
Quick and Easy Vegan Lunch Recipes

best vegan fall recipes

Ingredients (serves 2):

  • 180g pasta
  • 3 garlic cloves
  • 200g cavolo nero
  • 100g baby spinach
  • 4 tbsp nutritional yeast
  • 2 tbsp olive oil + ½ tbsp for cooking
  • 100ml water + reserved pasta water
  • Juice from 1/2 lemon
  • ½ tsp salt, more to taste
  • ¼ tsp pepper, more to taste

To serve (optional):

  • 15g vegan feta, crumbled into small pieces
  • Drizzle of olive oil
  • 2 tbsp toasted pine nuts

Method:

  1. Cook pasta according to package instructions. When draining the pasta, reserve a cupful of the cooking water.
  2. Heat olive oil in a saucepan over low-medium heat. Add garlic and sauté for 3-4 minutes. Add cavolo nero and cook for 2-3 minutes on high heat, stirring frequently.
  3. Add 100ml water, then reduce heat and cook for 5 more minutes, stirring occasionally.
  4. Add spinach and cook until it has reduced in size.
  5. Carefully transfer to a blender or food processor, together with olive oil, nutritional yeast, lemon juice, salt and pepper and blend until smooth.
  6. Add pasta, sauce and reserved pasta water to the saucepan and toss to combine. Season with salt and pepper to taste.
  7. Serve with a drizzle of olive oil, toasted nuts or pesto breadcrumbs. Sprinkle with vegan feta (optional).

Hasselback honeynut squash

Move over butternut, there’s a new squash in town! This Hasselback honeynut squash has to be one of my absolute fall favourites. If you’re a butternut squash fan like we are, then you are going to LOVE this variation.

honeynut squash

Ingredients (serves 4):

  • 2 honeynut squashes
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 8 bay leaves

For the tahini dressing:

  • 1.5 tbsp olive oil
  • 2 tbsp tahini
  • 1 tbsp water
  • Juice from 1/2 lemon
  • 1 tbsp maple syrup
  • 1-2 tbsp water
  • ½ tsp garlic powder

To serve:

  • 2-3 tbsp vegan green pesto
  • 80g vegan feta
  • Handful fresh parsley, chopped
  • 1 tbsp crispy chillies in oil (optional)

Method:

  1. Preheat the oven to 190°C.
  2. Peel the squash, then carefully cut it in half. Using a spoon, remove the seeds. Brush both sides with olive oil and sprinkle the halves with salt.
  3. Place into a roasting tray, cut sides down, and roast in the oven for 15 minutes.
  4. Remove from the oven. Using a sharp knife, hasselback the squash widthways, by cutting a slice every 3-5 mm, from top to bottom. Be careful not to cut all the way down.
  5. Add bay leaves into the slices, then return to the oven and roast for another 15 minutes, or until soft. This will depend on the size of your squash so make sure to keep a close eye on it.
  6. In the meantime, make the tahini dressing by combining tahini, lemon juice, olive oil, garlic powder and water in a small bowl. Mix until smooth.
  7. Remove from the oven and crumble vegan feta on top. Then drizzle with pesto, tahini dressing and chillies (optional) and sprinkle with parsley.

Roasted butternut squash soup

Thick and creamy soups are the perfect choice for fall. This roasted butternut squash soup is so nourishing, comforting and simply delicious.

roasted pumpkin soup vegan

Ingredients (serves 4-6):

  • 1 butternut squash, halved
  • 1 onion, chopped
  • 2cm ginger, minced
  • 4 garlic cloves, minced
  • 850ml vegetable stock
  • 150ml coconut cream
  • 1 tbsp paprika powder
  • 1 tsp turmeric
  • 2 tbsp olive oil
  • Salt and pepper

To serve:

  • 3-4 tbsp croutons
  • 4 tsp coconut cream
  • Fresh or dried herbs

Method:

  1. Preheat the oven to 190°C.
  2. Remove seeds, then place butternut squash halves on a baking sheet. Brush with 1 tbsp olive oil, sprinkle with salt and roast in the oven (cut side down) for 45-50 minutes or until soft.
  3. Heat 1 tbsp olive oil in a pan. Sauté onion for 5-7 minutes, then add garlic and ginger and sauté for another 2 minutes.
  4. Scoop in the soft butternut squash, add vegetable stock, coconut cream, paprika powder, turmeric, salt and pepper and blend with a hand blender until smooth. Season with salt and pepper to taste.
  5. Serve with croutons, more cream and fresh or dried herbs.

Did you make any of these vegan fall recipes?

We absolutely love seeing your takes on our recipes! If you make any of our vegan picnic recipes, tag us on Instagram as @weareveano. Also, let us know how the recipes turn out for you in the comments!

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