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Scroll for our favorite vegan fall recipes!
Marinated Pumpkin Salad With Quinoa and Pomegranate
Warming spices, marinated pumpkin, and sweet and savory flavors come together in this dish, making it the *only* quinoa salad you’ll need this fall. (via Lauren Caris Cooks)
Spiced Sweet Potato and Carrot Soup
Eat Love Eat
Move over, butternut squash — this gorgeous soup gets its thick and velvety texture from sweet potatoes and tahini! (via Eat Love Eat)
Pumpkin-Stuffed Chickpeas Salad
An already-nourishing and herbaceous chickpea salad gets mixed up with soft roasted sugar pumpkin, then garnished with bursting pomegranate arils. (via The Green Creator)
Sweet Potato Chickpea Chili
Once the cooler weather hits, chili is on the mind, and this plant-based version brimming with chickpeas and soft sweet potatoes will be your go-to. (via Two Peas and Their Pod)
30-Minute Saucy Ginger Noodles With Caramelized Mushrooms
These Chinese-inspired noodles are a in sweet and spicy ginger-garlic sauce and topped with crispy, caramelized mushrooms. (via Half-Baked Harvest)
Roasted Eggplant Soup
Roasted eggplant gets blended with vegetable broth, onion, garlic, lemon, and plenty of spices to make this vegan soup. Top it off with parsley and crispy chickpea croutons. (via The Endless Meal)
Hearty Vegan Butternut Squash Pizza
Pizza night just hit a *whole* new level of exciting with this vegan pie slathered with creamy butternut squash and topped with savory vegan grounds, veggies, and peppery arugula. (via Emilie Eats)
The Best Veggie Burger
Made up of quinoa, vegetables, and seeds, this glorious veggie burger promises a crumble-free meal so you can enjoy it ’til the very last bite. (via Nutrition Refined)
Corn and Cauliflower Soup
Roast seasoned cauliflower and corn on a sheet pan, then turn it into a belly-warming soup by blending it with coconut milk and vegetable broth. (via Salt & Lavender)
Turmeric Lentil Soup With Kale
This healthful and healing soup brings lentils and Indian spices to your bowl for a flavorful meal that is both comforting and filling. (via Nourished by Nutrition)
Fall Brussels Sprouts Quinoa Salad
This sweet and salty mix is full of tender Brussels sprouts, soft butternut squash, crunchy pecans, and hearty quinoa. It’s GF, and makes for a great light lunch or side to dinner. (via Emilie Eats)
Brussels Sprout Slaw With Coconut Bacon
Minimalist Baker
A lot of people swoon over the combination of Brussels sprouts and bacon, but this veganized version with crispy coconut “bacon” and mouthwatering dressing might be even better. (via Minimalist Baker)
Easy Black Bean Soup
Salt & Lavender
This 30-minute dinner is made with pantry staples like black beans, vegetable broth, canned tomatoes and green chiles, red bell pepper, and plenty of spices. (via Salt & Lavender)
Southwest Quinoa Salad
Feel Good Foodie
This Southwest quinoa salad made with corn, sweet potatoes, red onion bell pepper, and avocado, creating a filling salad for a fall day. (via Feel Good Foodie)
Sweet Potato Lentil Curry With Crispy Sesame Chickpeas
Half Baked Harvest
Healthy and comforting, this curry is made with simple ingredients like sweet potatoes, spinach, red lentils, Thai curry paste, peanut butter, and coconut milk. Add steamed rice, and top off each bowl with crispy sesame chickpeas. (via Half-Baked Harvest)
Creamy Pumpkin Risotto
With the help of some nutritional yeast, vegan risotto can be *just* as creamy as a classic — and this one is extra delish with the addition of pumpkin purée. (via Create Nourish Love)
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This article has been updated.
