35 Vegan Fall Recipes to Keep You Cozy

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As the weather cools down, is your body craving more hearty, warming meals? These delicious vegan fall recipes are the perfect solution for creating mouth-watering yet simple dishes, making you feel perfectly warm and cozy this time of year.

Collage showing two images of vegan fall recipes

As the fall season approaches, ingredients such as butternut squash, winter squashes, mushrooms, and pumpkins start to show up in the stores.

Combine these with the flavors of sage, walnuts, pecans, curry, cinnamon, and hearty spices, and you’ve got dishes that not only satisfy your hunger but also nourish your soul.

But life is busier in the fall months, too!

The kids are back in school, and the holidays are approaching, so meals need to be quick and easy as well. 

Don’t worry. I’ve got you covered!

You’ll find a perfect mix of comforting meals on this list of my favorite vegan fall recipes. From quick weeknight dinners to meal ideas for weekends or special occasions.

Also check 25 Best Vegan Mushroom Recipes You’ll Fall in Love With!

35 Vegan Fall Recipes To Keep You Cozy

From hearty pasta to the warming flavors of curry and lots of squash and pumpkin, there are more than enough dishes to keep you warm and full throughout the autumn.

There you have it! My favorite vegan fall recipes to cook all throughout the fall months!

More Fall Recipes

If you try any of these fall vegan recipes, leave a comment and a rating, and let me know how much you liked them!

Vegan Fall Chickpea Soup

This rich and creamy turmeric chickpea soup is one of my favorite vegan fall recipes! Made with a wholesome blend of colorful veggies, chickpeas, and butternut squash, it's the perfect cozy soup to warm up with on a chilly fall night.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Soup
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 163kcal
Author: Sara Trezzi


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion - chopped
  • 4 garlic cloves - no skin
  • 2 teaspoons turmeric
  • 1 large carrot - chopped
  • 1 large celery stalk - chopped
  • 1 cup butternut squash - in cubes (or sweet potatoes, or extra carrots)
  • 1 teaspoon thyme leaves - or 1/2 teaspoon dry thyme
  • 2 cans chickpeas - (15 oz) drained
  • 4 cups vegetable broth
  • 4 cups dark leafy greens - finely chopped(kale, collard greens, spinach, Swiss chard)
  • 2 tablespoons lemon juice - optional
  • salt & black pepper to taste



  • Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 2-3 minutes until the onion is tender and translucent. Then add the garlic, carrot, celery, and sauté' for a minute.
  • Add the rinsed chickpeas, butternut squash cubes, thyme, turmeric, vegetable broth, salt, and pepper. Bring to a boil, reduce the heat and let the soup simmer for 10 minutes.
  • Transfer the soup into a blender. Blend the ingredients until very smooth. Be careful, as the soup will be very hot. You can also use an immersion blender, but the soup won’t be as creamy.
  • Pour the soup back into the pot, add the lemon juice and the leafy greens and cook on low heat for another 8-10 minutes, until the greens are tender.
  • If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.
  • Serve hot with roasted chickpeas or toasted bread slices, and top with fresh thyme leaves and parsley.


How to Store: Let the soup cool to room temperature, then refrigerate it in an air-tight container for 3-4 days. You can also freeze in a freezer-safe container (leaving room at the top for expansion) for up to 3 months. Let the chickpeas soup thaw in the fridge overnight before reheating.
*Nutrition information is a rough estimate per serving.


Calories: 163kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Sugar: 6g

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