5 Fall Delicious Vegan Recipes

The season of fall brings with it the bounty of the summer season which makes for a delicious fall harvest. Think fresh produce like apples from the apple orchard, pumpkins from the pumpkin patch, and one of our personal favorites - squash. Whether you are harvesting your own fall haul from the garden or shopping at the local community farmers' market, here are five fall Vegan recipes. Need some more inspiration? Here are some more fall recipes.

Brussels Sprouts with Cranberries

Brussels sprouts are a fall food staple and make a delicious fall Vegan side dish. Another fall produce item that pairs perfectly with Brussels sprouts is cranberries. If you want to combine the two, in one epic recipe mashup, then try this recipe for Brussels Sprouts with Cranberries. Photo credit:  MarynaVoronova

Ingredients

• 6 cups Brussels sprouts - trimmed cut and halved
• 2 tbsp olive oil
• 2 tbsp. Honey or maple syrup
• 4 cloves of garlic finely chopped or pressed
• Juice of one lemon
• Fresh thyme
• Drizzling of balsamic vinegar or chili oil

Instructions

1. Preheat the oven to 400F.
2. Line a baking sheet with parchment and set aside.
3. Into a large bowl combine all your ingredients apart from the balsamic/chili oil and stir until well combined.
4. Line brussels onto the baking sheet, cut side down, and bake for around 30 minutes or until tender on the inside and crispy on the outside. Flip halfway through to promote even baking.
5. Once cooked, transfer Brussels to a bowl, add a handful of dried cranberries, mix, and drizzle with balsamic. Top with more fresh thyme and serve.

Carrot Ginger Soup

Fall is the quintessential season for soup, which means it is time to bust out the Instant Pot and slow cookers. Just shopped at the farmers’ market? Grab two fall root vegetables and create one irresistible fall soup in this recipe for Carrot Ginger Soup. Photo credit:  zeleno

Ingredients

• 2 tbsp. Coconut oil or other neutral oil
• 1 4-inch Piece of fresh ginger, peeled and roughly chopped
• 1 Small shallot, roughly chopped
• 2 Large garlic cloves, chopped
• 2 lb. Carrots peeled and roughly chopped
• 1 tbsp. Red curry paste
• 2 1/4 c. Chicken or vegetable stock
• 1 (14-oz.) Can full-fat unsweetened coconut milk
• 1 tbsp. Fish sauce
• Kosher salt
• Zest and juice of half a lime
• Chopped cilantro, for garnish
• Fried shallots (optional)
• Chili oil (optional)

Instructions

1. In a large pot, heat the oil over medium-high heat. Add the ginger, shallots, and garlic and cook until soft and just starting to brown, about 4 minutes. Add the carrots and curry paste and stir well. Cook for 2 more minutes
2. Pour in the stock, coconut milk, and fish sauce, and season with a generous pinch of salt. Bring the soup to a boil, reduce it to a simmer, and cook for 10-15 minutes, or until the carrots are soft. Add the lime zest and juice.
3. Carefully transfer to a blender and blend until smooth. (You may need to do this in two batches.) Taste and adjust for salt and lime.
4. Serve soup warm garnished with cilantro.

Easy Vegan Pumpkin Pie

One of the best fall desserts is a freshly baked pie, especially a homemade pumpkin pie. Grab your apron and get baking with this Easy Vegan Pumpkin Pie. Photo credit: jenifoto

Ingredients

• 1 ¾ cups Pumpkin purée (1, 14 oz can), (not pumpkin pie filling!)
• ¾ cup Full-fat coconut milk
• ½ cup Brown sugar
• ¼ cup Cornstarch
• ¼ cup Maple syrup
• 1 teaspoon Vanilla extract
• 2 teaspoons Pumpkin pie spice
• ½ teaspoon Ground cinnamon
• ½ teaspoon Salt
• 1 recipe Easy Vegan Pie Crust, or 1, 9" frozen vegan pie crust (gluten-free if preferred)
• Vegan Coconut Whipped Cream, (optional)

Instructions

1. Preheat your oven to 350°F (180°C). Have your unbaked 9" pie shell ready (there is no need to prebake it).
2. Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt to a blender or a large bowl. Mix well.
3. Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. 
4. Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Stuffed Acorn Squash

Besides pumpkin, another popular fall staple is squash. It is incredibly versatile and makes for a fabulous fall side dish. If you have never cooked acorn squash before, try this recipe for Stuffed Acorn Squash. Photo credit:  lauraag

Ingredients

• 1 Medium winter squash (about the size of a grapefruit or slightly larger), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti
• 2 to 3 cups Filling (see below)
• Olive oil
• Kosher salt
• Freshly ground black pepper

Filling Ingredients 

General amounts for filling — to equal 2 to 3 cups total:

• 1/2 to 1 cup Protein — ground sausage, ground beef, chicken, tempeh, or baked tofu
• 1 to 2 cups Vegetables — onions, mushrooms, zucchini, peppers, greens
• 1/2 cup cooked Grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
• 1/2 to 1 cup Shredded cheese
• 1 to 3 teaspoons of Herbs or spices

Instructions

1. Arrange a rack in the lower-middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds.
2. Place the squash halves cut side down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.
3. Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. The exact roasting time will depend on the size and variety of your squash. While the squash is roasting, prepare the filling.
4. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
5. Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.
6. Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve immediately.

Twice-Baked Squash

Can’t get enough squash? (Us too). We love it and if you are looking for more creative recipes featuring this delectable Vegan fall food, try this recipe for Twice-Baked Squash. Photo credit:  Ida Nystrom

Ingredients

• 2 medium-sized Butternut squash halved lengthwise and seeds removed
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper
•  1/2 tsp. Fresh sage chopped
• 2 T. Yogurt (plantbased)
• 2 ounces Garlic Herb vegan cheese 
• 1 tsp. Extra virgin olive oil

Instructions

1. Preheat the oven to 450 degrees.
2. Spray the baking sheet with cooking spray.
3. Place the halved butternut squash cut side down on the baking sheet and cover completely with a piece of foil.
4. Bake the squash for 40-50 minutes or until a fork inserted into the flesh comes out easily.
5. Remove the squash from the oven, lower the temperature to 425 degrees, and let the squash cool slightly.
6. Using a spoon, scoop the flesh out into a bowl and leave a 1/4-inch border around the squash halves so they will hold their shape.
7. In a large bowl mash together the squash flesh, salt, pepper, sage, and Vegan garlic cheese. 
8. Once everything is combined, spoon the squash mixture back into the skins.
9. Top the squash with a drizzle of olive oil.
10. Place the squash back in the oven and bake for another 10-15 minutes or until the mixture is heated through.
11. Once done, let cool a bit before cutting into halves and serving. 

Enjoy these five simple, healthy, and delicious fall Vegan recipes perfect for a fall day.

- Stay Healthy and Happy

Need some more recipe ideas for fall? Check out @mostlyplantbasedfoods or view our CEO at @itsnolasnacks as she shares recipes via video each month on It’s Nola Reels. Do not worry, even if you are not Vegan, you will still enjoy these dishes.

Tag us @itsnolasnacks so we can see all of your favorite fall Vegan recipes.