As the leaves change color and the air turns crisp, I find myself craving cozy and comforting meals. The fall season brings a wonderful opportunity to showcase earthy flavors and seasonal ingredients. That’s why I decided to share a collection of delicious vegan fall dinner recipes that are not just easy to make, but also packed with warmth and flavor.
If you love cooking, especially in the comfort of your kitchen during the chilly autumn evenings, this post is for you. Maybe you’re searching for new ideas to impress your family or simply want a satisfying dish after a long day. Whatever your reason, I’ve pulled together 12 cozy recipes that are sure to fill your home with delightful aromas and your belly with comfort.
In this collection, you will find a delightful mix of hearty autumn dishes that are not only quick to prepare but also bursting with seasonal goodness. From creamy pumpkin risotto to hearty lentil and sweet potato chili, these recipes will bring joy to your weeknight meals. Each dish is designed to be both fulfilling and nourishing, making them perfect for those busy evenings when you still crave something special.
Get ready to explore a range of cozy weeknight meals that showcase the best of fall produce. I promise you’ll find something to satisfy every palate, whether you’re a seasoned vegan or just looking to incorporate more plant-based options into your diet.
By the end of this post, you’ll have a repertoire of autumn dinner ideas that are not just mouth-watering but also simple to whip up. So gather your ingredients, turn on your favorite playlist, and let’s dive into these delightful vegan recipes that make fall dinners a true celebration of flavor and comfort.
Key Takeaways
– Discover 12 cozy vegan recipes that celebrate the flavors of fall, including creamy pumpkin risotto and hearty lentil chili.
– Each recipe is designed to be quick and easy, perfect for busy weeknight dinners.
– Enjoy seasonal comfort food that highlights the best autumn produce, like sweet potatoes and Brussels sprouts.
– These dishes are not only satisfying but also nourish your body with wholesome ingredients.
– Transform your weeknight meals into something special with these delightful autumn dinner ideas.
1. Creamy Pumpkin Risotto
Ingredients:
– 1 cup Arborio rice
– 1 can (15 oz) pumpkin puree
– 4 cups vegetable broth
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/2 cup nutritional yeast
– 2 tablespoons olive oil
Instructions:
1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In another large pot, heat the olive oil on medium heat.
3. Add the onion and garlic, sautéing until soft (about 3-4 minutes).
4. Stir in the Arborio rice, allowing it to toast slightly (about 2 minutes).
5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until absorbed.
6. When the rice is al dente, mix in the pumpkin puree, thyme, nutritional yeast, salt, and pepper.
7. Serve warm with a sprinkle of fresh herbs on top.
FAQs:
– Can I use fresh pumpkin instead of canned? Absolutely! Just ensure it’s cooked and pureed beforehand.
– Can I make it dairy-free? Use olive oil and skip dairy; add extra nutritional yeast for a cheesy flavor.
Creamy Pumpkin Risotto
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2. Hearty Lentil and Sweet Potato Chili
Ingredients:
– 1 cup green lentils
– 2 medium sweet potatoes, diced
– 1 can (15 oz) diced tomatoes
– 1 bell pepper, chopped
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, sauté the onion and garlic until translucent.
2. Add the bell pepper and sweet potatoes, cooking for another 5 minutes.
3. Stir in the lentils, diced tomatoes, chili powder, cumin, salt, and pepper.
4. Pour in the vegetable broth and bring to a boil.
5. Lower the heat and simmer for about 40 minutes or until the lentils and sweet potatoes are tender.
6. Adjust seasoning as desired and serve with fresh cilantro.
FAQs:
– Can I make this chili in advance? Yes, it tastes even better the next day!
– Can I freeze portions? Absolutely; freeze in individual servings for quick weeknights.
Fun fact: One cup of green lentils packs about 18g protein and 15g fiber, turning a simple chili into a cozy powerhouse. For effortless weeknights, batch it ahead and reheat—perfect for comforting dinner fall recipes your family will crave.
Hearty Lentil and Sweet Potato Chili
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3. Stuffed Acorn Squash
Ingredients:
– 2 acorn squashes, halved and seeds removed
– 1 cup quinoa, rinsed
– 1 cup vegetable broth
– 1/2 cup dried cranberries
– 1/2 cup walnuts, chopped
– 1 teaspoon cinnamon
– Salt and pepper to taste
– Olive oil for drizzling
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place acorn squash halves face down on a baking sheet and roast for 25 minutes.
3. In a pot, combine quinoa and vegetable broth, bringing it to a boil.
4. Once boiling, reduce heat, cover, and let simmer for 15 minutes.
5. In a bowl, mix cooked quinoa, cranberries, walnuts, cinnamon, salt, and pepper.
6. Flip squash over, fill with the quinoa mixture, and drizzle with olive oil.
7. Bake for another 15-20 minutes. Serve warm.
FAQs:
– Can I use other types of squash? Yes, butternut works beautifully too!
Stuffed Acorn Squash
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4. Maple Roasted Brussels Sprouts
Ingredients:
– 1 lb Brussels sprouts, halved
– 2 tablespoons olive oil
– 2 tablespoons maple syrup
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 1/4 cup pecans, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until well coated.
3. Spread evenly on a baking sheet and roast for 20-25 minutes, tossing halfway through.
4. If using, add pecans in the last 5 minutes of roasting for a crunchy topping.
5. Serve warm as a side or main dish.
FAQs:
– Can I make this ahead of time? They are best served fresh but can be reheated in the oven.
Maple Roasted Brussels Sprouts
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Price updated on December 10, 2025 at 5:52 PM
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5. Vegan Mushroom Stroganoff
Ingredients:
– 12 oz pasta of choice
– 2 cups mushrooms, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 cup coconut milk
– 2 tablespoons soy sauce
– 1 tablespoon nutritional yeast
– 1 teaspoon thyme
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions, then drain and set aside.
2. In a large pan, sauté onions and garlic until soft.
3. Add mushrooms and cook until tender, about 5-7 minutes.
4. Stir in vegetable broth, coconut milk, soy sauce, nutritional yeast, thyme, salt, and pepper.
5. Simmer for 10 minutes until slightly thickened.
6. Combine with the cooked pasta and serve warm.
7. Top with fresh parsley for a burst of color and aroma.
FAQs:
– Can I use other types of mushrooms? Absolutely! Any variety works well.
Vegan Mushroom Stroganoff
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6. Butternut Squash and Kale Pasta
Ingredients:
– 12 oz pasta of choice
– 1 small butternut squash, peeled and diced
– 2 cups kale, chopped
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 1 teaspoon sage
– Salt and pepper to taste
– Nutritional yeast for serving (optional)
Instructions:
1. Cook pasta according to package instructions and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Sauté garlic until fragrant, then add diced butternut squash.
4. Cook for about 10-12 minutes until tender, adding kale in the last 3-4 minutes to wilt it down.
5. Toss with the cooked pasta, sage, salt, and pepper. Serve with nutritional yeast if desired.
6. For extra creaminess, add a splash of plant-based cream at the end.
FAQs:
– Can I use frozen squash? Yes, just adjust cooking time.
Butternut Squash and Kale Pasta
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Ingredients:
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon cumin
– 1/2 teaspoon cayenne pepper
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix chickpeas with olive oil, paprika, cumin, cayenne, and salt until well coated.
3. Spread on a baking sheet in a single layer and roast for 25-30 minutes until crispy.
4. Let cool slightly before serving.
FAQs:
– How should I store leftovers? Keep them in an airtight container for up to a week.
Spicy Roasted Chickpeas
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Ingredients:
– 4 bell peppers, halved and seeded
– 1 cup cooked brown rice
– 1 apple, diced
– 1/2 cup walnuts, chopped
– 1 onion, minced
– 1 tablespoon sage, dried
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked rice, diced apple, walnuts, onion, sage, salt, and pepper until well combined.
3. Stuff this mixture into halved bell peppers and place in a baking dish.
4. Bake for 25-30 minutes until the peppers are tender. Serve warm.
FAQs:
– Can I use other grains instead of brown rice? Yes, quinoa or farro would work well too!
Fun fact: Apple and sage stuffed peppers turn simple staples into cozy dinner fall recipes that average 30 minutes of prep. Mixing diced apple, walnuts, and sage hits sweet, savory, and crunch—perfect for weeknights. Pro tip: batch-stuff and bake for easy leftovers.
Apple and Sage Stuffed Peppers
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9. Vegan Pot Pie with Seasonal Veggies
Ingredients:
– 1 package vegan pie crust
– 2 cups mixed seasonal vegetables (carrots, peas, potatoes)
– 1 cup vegetable broth
– 1 cup coconut milk
– 1/4 cup flour
– 1 tablespoon thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pot, combine vegetables, broth, coconut milk, flour, thyme, salt, and pepper.
3. Stir until thickened, about 10-15 minutes.
4. Pour the filling into a pie dish and cover with pie crust, sealing the edges.
5. Cut slits in the top and bake for 30-35 minutes until golden brown. Serve warm.
FAQs:
– Can I use store-bought filling? Yes, this can save time in preparation!
Vegan Pot Pie with Seasonal Veggies
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Ingredients:
– 4 cups apple cider
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg
– Salt and pepper to taste
– 1 tablespoon olive oil
– Chopped apples for garnish
Instructions:
1. In a pot, heat olive oil over medium heat and sauté onion and garlic until soft.
2. Add apple cider and vegetable broth, bringing to a simmer.
3. Stir in cinnamon, nutmeg, salt, and pepper.
4. Simmer for another 15-20 minutes to blend flavors.
5. Serve warm, garnished with chopped apples.
FAQs:
– Can I store leftovers? Yes, keep in an airtight container in the fridge for up to 3 days.
Spiced Apple Cider Soup
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Ingredients:
– 2 medium sweet potatoes, diced
– 1 can (15 oz) black beans, drained and rinsed
– 8 corn tortillas
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Avocado, cilantro, and lime for topping
Instructions:
1. Preheat the oven to 400°F (200°C). Toss sweet potatoes with cumin, paprika, salt, and pepper, and roast for 20 minutes.
2. In a skillet, heat the black beans until warmed through.
3. Assemble tacos by placing sweet potatoes and black beans on tortillas and top with avocado, cilantro, and a squeeze of lime.
4. Serve warm.
FAQs:
– Can I use different beans? Yes, kidney or pinto beans work well too!
Savory Sweet Potato and Black Bean Tacos
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12. Quinoa and Black Bean Salad
Ingredients:
– 1 cup quinoa, rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 bell pepper, diced
– 1 small red onion, diced
– 1/4 cup cilantro, chopped
– Juice of 2 limes
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a pot, cook quinoa according to package instructions and set aside to cool.
2. In a bowl, combine black beans, bell pepper, red onion, cilantro, lime juice, olive oil, salt, and pepper.
3. Add cooled quinoa and mix until well combined. Serve chilled or at room temperature.
FAQs:
– Can I add other vegetables? Absolutely! Corn, tomatoes, or avocado would be delicious additions.
Fun fact: quinoa packs complete protein, and this quinoa and black bean salad clocks in under 25 minutes from fridge to table. It’s a cozy, adaptable option for dinner fall recipes—just swap peppers or onions for what you have and go.
Quinoa and Black Bean Salad
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Conclusion
As the leaves change and the nights grow cooler, these cozy vegan dinner recipes will keep your spirit warm! Each dish captures the essence of autumn with rich flavors and comforting ingredients. Try them all throughout the season for a hearty dose of nourishment and warmth. Don’t forget to share your favorites and any new twists you add!
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Frequently Asked Questions
What makes these 12 fall dinner recipes ideal for cozy weeknight meals?
These are dinner fall recipes chosen for calm, comforting weeknights. They lean vegan, use seasonal autumn produce, and rely on quick-start methods like sheet-pan, one-pot, or 30-minute prep. Expect autumn dinner ideas that feel indulgent but come together fast, delivering cozy weeknight meals and seasonal comfort food in a single pot or pan. Many are batch-friendly, making it easy to cook once and enjoy leftovers for quick fall recipes all week.
Bonus: the flavors center on squash, apples, root vegetables, and warm spices for hearty autumn dishes without dairy.
Are these recipes truly vegan and what pantry staples will I need?
Yes—these 12 fall recipes are comforting vegan dinners that skip animal products but keep big flavor. You’ll often see lentils, beans, quinoa, tofu or tempeh, and coconut milk or almond milk used to add protein and creaminess. Common pantry staples include olive oil, garlic, onions, canned tomatoes, vegetable broth, oats, and warm spices like cinnamon, cumin, and paprika. With a few fresh veggies from the season, you can pull together dinner fall recipes that taste indulgent but stay plant-based.
Tip: stock up on veggie broth and canned beans for quick fall recipes on busy nights.
How can I adapt these autumn dinner ideas for a busy schedule?
Plan ahead by selecting two or three cozy weeknight meals you love and doubling the recipe for leftovers. Use practical formats: sheet-pan meals, one-pot curries, or creamy stews that reheat beautifully. Prep chop veggies once on Sunday, then finish each dish in 15–30 minutes during the week. You can also freeze portions for quick fall recipes when time is tight.
With these strategies, you’ll keep lighting up the dinner table with seasonal comfort food all week long.
What are some examples of hearty autumn dishes included in these vegan fall recipes?
Think hearty and satisfying without meat: a creamy pumpkin lentil curry, roasted root vegetables tossed with quinoa and herbs, and a mushroom and barley stew that thickens into a cozy bowl. There are also tomato-tortilla lentil chili, cauliflower alfredo over vegan pasta made with cashews, and smoky chickpea skillet meals. Each is built around hearty autumn dishes that deliver warmth using seasonal produce.
Tip: pair these with a simple side like roasted Brussels sprouts or a kale-apple salad to round out the plate and keep autumn dinner ideas fresh.
How should I pair these dinner fall recipes with sides or desserts to finish the meal?
Pair vegan fall meals with light, crisp greens or roasted veggies to balance the richness. Try a kale and apple salad, maple-roasted Brussels sprouts, or garlic-roasted potatoes as a perfect seasonal side. For dessert, warm fruit-based options like baked apples or pears with cinnamon keep it vegan and comforting. All together, you get a complete seasonal comfort food experience and a satisfying end to a dinner fall recipes collection.
These pairings help you present a full autumn dinner ideas menu that feels downright cozy on weeknights.
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