15 Delicious Fall Plant-Based Recipes You’ll Love

As the crisp autumn air settles in and the leaves turn golden, it’s the perfect season to embrace wholesome, plant-based meals that are comforting, flavorful, and nourishing.

Fall produce like squash, pumpkins, apples, root vegetables, and hearty greens inspires recipes that celebrate the season’s flavors.

From warming soups and stews to satisfying mains and decadent desserts, these 15 fall plant-based recipes offer cozy, nutrient-packed dishes perfect for weeknight dinners, gatherings, or seasonal celebrations.

15 Delicious Fall Plant-Based Recipes You’ll Love

Fall is a season for warmth, flavor, and mindful eating, and these 15 plant-based recipes perfectly capture that essence.

Each dish highlights the season’s best ingredients while offering nourishing, comforting, and satisfying meals for any occasion.

From cozy soups to hearty mains and sweet treats, these recipes are ideal for celebrating the flavors of autumn while keeping your meals plant-based and vibrant.

Roasted Butternut Squash and Sage Soup

A creamy, comforting soup that highlights the natural sweetness of roasted butternut squash combined with fragrant sage and warming spices.

Perfect for chilly fall evenings, this plant-based soup is both hearty and nourishing.

Its velvety texture and subtle savory notes make it an ideal starter or light meal during autumn.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried sage
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• ½ cup unsweetened coconut cream (optional)
• Pumpkin seeds, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent and fragrant.
3. Add roasted squash, vegetable broth, sage, and nutmeg. Bring to a simmer for 10 minutes.
4. Use an immersion blender to puree until smooth. Stir in coconut cream if desired.
5. Serve hot, garnished with pumpkin seeds.

This roasted butternut squash and sage soup is rich, velvety, and warming, perfectly embodying fall flavors.

The combination of roasted squash and aromatic spices creates a comforting dish that is both satisfying and nourishing, ideal for cozy dinners or a seasonal appetizer.

Maple Roasted Root Vegetable Bowl

A colorful, hearty fall bowl filled with roasted carrots, parsnips, sweet potatoes, and Brussels sprouts, drizzled with a sweet maple glaze.

Packed with flavor and nutrients, this plant-based meal is perfect for a wholesome lunch or dinner. Its balance of sweetness, savory notes, and textures makes it a satisfying autumn dish.

Ingredients:

• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• ¼ cup toasted walnuts or pecans, for garnish
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss all vegetables with olive oil, maple syrup, thyme, salt, and pepper.
2. Spread on a baking sheet in a single layer and roast for 30–35 minutes, stirring halfway through, until vegetables are tender and caramelized.
3. Remove from oven and transfer to serving bowls.
4. Garnish with toasted nuts and fresh parsley before serving.

This maple roasted root vegetable bowl delivers a medley of textures and flavors, from tender, caramelized veggies to crunchy nuts.

The natural sweetness of roasted root vegetables combined with aromatic thyme and maple glaze makes it a heartwarming, nutrient-packed fall meal.

piced Pumpkin and Lentil Stew

A hearty, protein-rich stew featuring pumpkin, red lentils, and warming spices like cumin, coriander, and cinnamon.

This plant-based dish is nourishing, filling, and perfect for crisp autumn nights. Its thick, comforting texture and balanced flavors make it a delicious centerpiece for a cozy fall dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups pumpkin puree
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add cumin, coriander, cinnamon, and smoked paprika, cooking 1–2 minutes until fragrant.
3. Stir in pumpkin puree, lentils, and vegetable broth. Bring to a simmer.
4. Reduce heat, cover, and cook 25–30 minutes until lentils are tender. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This spiced pumpkin and lentil stew is warming, nutritious, and full of comforting autumn flavors.

The combination of tender lentils, creamy pumpkin, and aromatic spices creates a satisfying plant-based meal that’s perfect for cozy evenings or hearty seasonal lunches.

Autumn Harvest Stuffed Acorn Squash

A vibrant and savory dish featuring roasted acorn squash filled with a flavorful mixture of quinoa, cranberries, kale, and pecans.

This plant-based recipe is perfect for a festive fall dinner or a cozy weeknight meal, balancing sweet, savory, and nutty flavors in every bite.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 cup kale, chopped
• ¼ cup dried cranberries
• ¼ cup chopped pecans, toasted
• 1 teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• 1 tablespoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, season with salt and pepper, and roast cut-side down for 25 minutes.
2. In a skillet, sauté kale with a little olive oil until wilted.
3. In a bowl, combine cooked quinoa, sautéed kale, cranberries, pecans, cinnamon, smoked paprika, and maple syrup. Mix well.
4. Flip roasted squash cut-side up and fill with the quinoa mixture. Return to the oven for 10 minutes.
5. Serve warm as a hearty main or side.

This autumn harvest stuffed acorn squash is rich, flavorful, and visually stunning.

Sweet cranberries, nutty pecans, and savory quinoa make it a satisfying plant-based dish perfect for fall dinners or festive gatherings.

Creamy Vegan Mushroom Risotto

A luxurious, creamy risotto made entirely plant-based, featuring earthy mushrooms, shallots, garlic, and vegetable broth.

This comforting dish is perfect for chilly fall evenings and delivers rich flavors and a creamy texture without dairy.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• ¼ cup nutritional yeast
• 1 tablespoon vegan butter or olive oil
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until translucent.
2. Add mushrooms and cook until softened and golden brown.
3. Stir in Arborio rice, coating with oil and vegetables. Cook 1–2 minutes.
4. Gradually add warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more. Repeat until rice is tender and creamy.
5. Stir in nutritional yeast and vegan butter. Season with salt and pepper. Garnish with parsley before serving.

This creamy vegan mushroom risotto is rich, comforting, and packed with umami flavors.

The tender, creamy rice combined with earthy mushrooms makes it a perfect plant-based centerpiece for cozy fall dinners.

Spiced Lentil and Sweet Potato Shepherd’s Pie

A hearty, plant-based twist on a classic comfort dish, featuring spiced lentils and sweet potatoes.

This recipe combines protein-rich lentils with mashed sweet potatoes, creating a satisfying, autumn-inspired main that’s both nourishing and cozy.

Ingredients:

• 2 cups cooked lentils
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• ¼ cup unsweetened plant-based milk

Instructions:

1. Preheat oven to 375°F (190°C). Boil sweet potatoes until tender. Mash with plant-based milk and a pinch of salt; set aside.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
3. Add cooked lentils, cumin, smoked paprika, cinnamon, salt, and pepper. Stir and cook 5 minutes to combine flavors.
4. Spread lentil mixture in a baking dish, then layer mashed sweet potatoes on top.
5. Bake 20–25 minutes until top is slightly golden. Serve warm.

This spiced lentil and sweet potato shepherd’s pie is hearty, flavorful, and full of cozy fall spices.

The creamy sweet potato topping pairs perfectly with the savory, spiced lentils, making it a satisfying plant-based main for chilly evenings.

Pumpkin Spice Vegan Cupcakes

Fluffy, moist cupcakes infused with pumpkin puree and warm fall spices, topped with a creamy dairy-free frosting.

These plant-based treats capture the essence of autumn and are perfect for cozy gatherings, afternoon tea, or festive celebrations.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ½ cup coconut oil, melted
• ¾ cup brown sugar
• 1 cup pumpkin puree
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Dairy-free frosting, for topping

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. In another bowl, mix melted coconut oil, brown sugar, pumpkin puree, almond milk, and vanilla until smooth.
4. Combine wet and dry ingredients, stirring until just blended.
5. Fill cupcake liners ¾ full and bake 20–25 minutes, until a toothpick comes out clean. Cool before frosting.

These pumpkin spice vegan cupcakes are tender, aromatic, and satisfyingly sweet.

The warm spices and pumpkin flavor create a cozy autumn treat, perfect for any plant-based dessert craving or seasonal celebration.

Apple Cinnamon Crumble Bars

Chewy, spiced apple filling layered on a crumbly oat base, topped with a cinnamon-scented crumble.

This plant-based dessert is hearty, flavorful, and perfect for fall baking, pairing beautifully with tea or coffee.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup all-purpose flour
• ½ cup coconut oil, melted
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 cups peeled, chopped apples
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice
• ½ teaspoon cinnamon, for filling

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a bowl, combine oats, flour, coconut oil, brown sugar, cinnamon, and salt. Press half into the bottom of the pan.
3. In another bowl, toss apples with maple syrup, lemon juice, and cinnamon. Spread evenly over the base.
4. Sprinkle remaining oat mixture on top.
5. Bake 35–40 minutes, until golden and set. Cool before slicing into bars.

These apple cinnamon crumble bars are chewy, sweet, and packed with autumn flavors.

The combination of tender apples and crumbly oat topping makes them a comforting, plant-based dessert for fall gatherings or cozy snacking.

Vegan Chocolate Pumpkin Pie

A rich, creamy pumpkin pie with chocolate undertones, entirely plant-based.

This indulgent dessert combines traditional pumpkin spice flavors with chocolate, creating a decadent fall treat perfect for holidays or weekend celebrations.

Ingredients:

• 1 pre-made vegan pie crust
• 1 ½ cups pumpkin puree
• ½ cup full-fat coconut milk
• ½ cup maple syrup
• ¼ cup cocoa powder
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C). Line pie crust in a pie dish.
2. In a large bowl, whisk pumpkin puree, coconut milk, maple syrup, cocoa powder, cornstarch, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
3. Pour filling into prepared pie crust.
4. Bake 45–50 minutes until filling is set but slightly jiggly in the center. Cool completely before slicing.
5. Optional: top with dairy-free whipped cream before serving.

This vegan chocolate pumpkin pie is creamy, rich, and spiced perfectly for fall.

The chocolate and pumpkin blend creates a decadent, cozy dessert, making it a plant-based favorite for autumn holidays or special occasions.

Pumpkin Oatmeal with Maple Pecan Topping

A warm, hearty bowl of oatmeal infused with pumpkin puree and fall spices, topped with crunchy maple-glazed pecans.

This plant-based breakfast is nourishing, comforting, and perfect for chilly autumn mornings, providing both flavor and energy to start the day.

Ingredients:

• 1 cup rolled oats
• 2 cups unsweetened almond milk
• ½ cup pumpkin puree
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• 2 tablespoons maple syrup
• ¼ cup chopped pecans
• Pinch of salt

Instructions:

1. In a saucepan, combine oats, almond milk, pumpkin puree, cinnamon, nutmeg, ginger, and salt. Cook over medium heat, stirring occasionally, until thick and creamy, about 8–10 minutes.
2. In a small skillet, toast pecans with maple syrup over medium heat for 2–3 minutes until glazed.
3. Serve oatmeal in bowls and top with maple-glazed pecans.
4. Drizzle additional maple syrup if desired.

This pumpkin oatmeal with maple pecan topping is rich, spiced, and cozy.

The creamy oats and sweet, crunchy topping create a satisfying plant-based breakfast that embodies autumn flavors and warms you from the inside out.

Apple Cinnamon Chia Pudding

A simple, make-ahead breakfast packed with fiber, protein, and fall flavors.

Chia seeds soak in almond milk and maple syrup, layered with tender cinnamon-spiced apples, creating a creamy, nutritious, and plant-based autumn breakfast.

Ingredients:

• ¼ cup chia seeds
• 1 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 medium apple, peeled and chopped
• ½ teaspoon cinnamon
• Pinch of nutmeg

Instructions:

1. In a bowl or jar, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well and refrigerate for at least 4 hours or overnight.
2. In a small skillet, sauté apple with cinnamon and nutmeg for 5–7 minutes until tender.
3. Layer chia pudding with spiced apples in a glass or bowl.
4. Serve chilled or at room temperature for a comforting fall breakfast.

This apple cinnamon chia pudding is creamy, slightly sweet, and full of autumn spices.

The tender apples paired with chia pudding create a balanced, plant-based breakfast that’s both nourishing and cozy for fall mornings.

Vegan Sweet Potato Breakfast Hash

A hearty, savory breakfast featuring roasted sweet potatoes, bell peppers, onions, and kale, seasoned with smoked paprika and garlic.

This plant-based hash is nutritious, filling, and perfect for fueling busy fall mornings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cups kale, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: avocado slices for topping

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Roast 20 minutes until tender.
2. In a skillet, heat remaining olive oil. Sauté onion and bell pepper until softened.
3. Add roasted sweet potatoes and kale to the skillet. Cook 5–7 minutes, stirring occasionally, until kale wilts.
4. Serve warm, optionally topped with avocado slices.

This vegan sweet potato breakfast hash is savory, hearty, and packed with autumn flavors.

The combination of roasted sweet potatoes, sautéed vegetables, and spices makes it a satisfying plant-based meal to start chilly fall days.

Butternut Squash and Chickpea Curry

A hearty, flavorful curry combining roasted butternut squash, protein-rich chickpeas, and a fragrant blend of spices.

Creamy coconut milk and aromatic seasonings make this plant-based dish perfect for warming fall dinners or weeknight meals.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a large skillet, sauté onion, garlic, and ginger until fragrant.
3. Add roasted squash, chickpeas, curry powder, and cumin. Stir to coat.
4. Pour in coconut milk, simmer 10–15 minutes until heated through and flavors meld.
5. Serve garnished with fresh cilantro over rice or quinoa.

This butternut squash and chickpea curry is rich, aromatic, and comforting.

The combination of roasted squash, chickpeas, and creamy coconut milk creates a satisfying, plant-based fall meal perfect for cozy dinners.

Stuffed Sweet Potatoes with Black Beans and Kale

Roasted sweet potatoes stuffed with black beans, sautéed kale, and a zesty lime-cumin dressing.

This plant-based recipe is hearty, nutritious, and packed with autumn flavors, perfect for a wholesome lunch or dinner.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Juice of 1 lime
• Salt and pepper, to taste
• Optional: avocado slices for topping

Instructions:

1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake 40–45 minutes until tender.
2. In a skillet, heat olive oil and sauté kale with cumin, smoked paprika, garlic powder, salt, and pepper until wilted.
3. Slice baked sweet potatoes lengthwise and fluff the flesh with a fork.
4. Top each potato with black beans and sautéed kale. Drizzle with lime juice and add avocado slices if desired.
5. Serve warm.

This stuffed sweet potato dish is savory, hearty, and full of fall flavors.

The combination of tender sweet potatoes, spiced kale, and black beans makes it a satisfying plant-based meal for autumn evenings.

Autumn Harvest Grain Bowl

A nourishing fall grain bowl featuring roasted root vegetables, wild rice, cranberries, pumpkin seeds, and a maple-tahini dressing.

This plant-based recipe is balanced, colorful, and packed with seasonal flavors, perfect for lunch or dinner.

Ingredients:

• 1 cup wild rice, cooked
• 1 carrot, sliced
• 1 parsnip, sliced
• 1 small beet, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup dried cranberries
• 2 tablespoons pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• Water, to thin dressing as needed

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrot, parsnip, and beet with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, and enough water to create a pourable dressing.
3. In bowls, layer cooked wild rice, roasted vegetables, cranberries, and pumpkin seeds.
4. Drizzle with maple-tahini dressing before serving.

This autumn harvest grain bowl is hearty, colorful, and packed with seasonal flavors.

The roasted vegetables, wild rice, and tangy-sweet dressing create a comforting plant-based meal perfect for fall lunches or dinners.