35 Vegan Recipes To Cozy Up With This Fall (2024)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.