Best Vegan Fall Recipes for Cozy and Delicious Meals

There’s just something magical about the arrival of fall. The crisp air, golden leaves, and the irresistible urge to cozy up with a bowl of something warm and nourishing.

For vegans, autumn is a season that truly shines: markets overflow with colorful squash, sweet potatoes, hearty greens, and robust root vegetables, making it the perfect time to get creative in the kitchen.

Whether you’re looking to impress at a family dinner or simply treat yourself to a wholesome meal on a chilly evening, vegan fall recipes offer both comfort and nutrition in every bite.

In this post, I’ll share my ultimate vegan fall recipe: Harvest Stuffed Acorn Squash. It’s a dish that celebrates the best of the season—roasted squash filled with a savory, protein-rich stuffing of quinoa, lentils, cranberries, and walnuts, all seasoned with fragrant autumn spices.

This recipe is not only a showstopper on the table, but also easy to customize and perfect for meal prep. Let’s dive into why you’ll love it, what you’ll need, and how to make it your new fall favorite!

Why You’ll Love This Recipe

There are countless reasons to fall in love with this Harvest Stuffed Acorn Squash! First, it is completely plant-based, making it suitable for vegans and vegetarians, as well as anyone seeking healthier, more sustainable meal options.

The combination of sweet roasted squash and a hearty, flavorful filling delivers both comfort and nutrition in every forkful.

This recipe is naturally gluten-free and packed with protein thanks to quinoa and lentils. The addition of walnuts provides a satisfying crunch, while dried cranberries lend a pop of sweetness—making every bite perfectly balanced.

It’s also a great make-ahead dish, holding up beautifully in the fridge and reheating well for lunches or quick dinners.

If you’re hosting a holiday dinner, this stuffed squash is a gorgeous, festive centerpiece. But it’s just as wonderful for a simple weeknight meal.

Plus, it’s highly adaptable: swap in your favorite grains, nuts, or dried fruits, and make it your own!

Ingredients

Here’s what you’ll need to bring this comforting fall recipe to life. For your convenience, I’ve listed the quantities for a meal that serves four.

Feel free to adjust the filling ingredients based on what you have on hand—this recipe is very forgiving!

Equipment

• Baking sheet (for roasting squash)
• Large skillet or sauté pan
• Medium saucepan (for cooking quinoa)
• Sharp knife & cutting board
• Mixing bowls
• Measuring cups and spoons
• Foil or parchment paper (optional, for easier cleanup)

Instructions

1. Prep the squash:

   Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half lengthwise and scoop out the seeds with a spoon.

2. Roast the squash:

   Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with a little salt and pepper. Place the squash halves cut-side down on a lined baking sheet.

   Roast for 30-40 minutes, or until the flesh is fork-tender and the edges are caramelized.

3. Cook the quinoa:

   While the squash roasts, rinse the quinoa thoroughly. In a saucepan, combine the quinoa and vegetable broth.

   Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

4. Sauté the vegetables:

   In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, celery, and carrot.

   Sauté for 5-7 minutes, until the vegetables are soft and fragrant. Add the minced garlic and cook for another minute.

5. Build the stuffing:

   To the skillet, add the cooked quinoa, lentils, diced apple (if using), dried cranberries, and walnuts. Sprinkle in the sage, thyme, and half of the parsley.

   Stir everything together and cook for 2-3 minutes to combine the flavors. Season to taste with salt and pepper.

6. Stuff the squash:

   Remove the roasted squash from the oven and carefully flip them cut side up. Spoon the warm stuffing mixture generously into each squash half, packing it in gently.

7. Bake (optional step):

   For an extra toasty top, return the stuffed squash to the oven for an additional 10 minutes. This step isn’t required, but it helps meld the flavors and gives the walnuts a lovely crunch.

8. Finish and serve:

   Drizzle the stuffed squash with a touch of maple syrup, sprinkle with the remaining parsley, and serve warm.

Tips & Variations

Tip: If you’re short on time, you can prepare the filling in advance and simply roast and stuff the squash when you’re ready to eat.

• Swap the grains: Not a fan of quinoa? Try brown rice, wild rice, or farro for a heartier bite. Millet or bulgur also work well!
• Add more protein: Stir in sautéed mushrooms, chopped tempeh, or chickpeas for an extra boost.
• Go nut-free: Omit the walnuts, or substitute with toasted pumpkin seeds or sunflower seeds for crunch without nuts.
• Make it festive: Add pomegranate seeds or roasted chestnuts for a special occasion.
• Switch up your squash: This recipe is delicious with delicata, kabocha, or even small pumpkins!

“This dish is endlessly adaptable,” says one happy reader, “and it’s always a hit at my Thanksgiving table!”

For more inspiration on flavor-packed vegetable dishes, check out my Peruvian Vegetable Recipes for Flavorful Healthy Meals or explore Vegetarian Swiss Chard Recipes for Healthy Meals to keep your autumn menu fresh and exciting.

Nutrition Facts

Here’s a nutritional breakdown for one serving (one stuffed squash half), based on the ingredients listed above. These numbers are approximate and may vary depending on specific ingredient brands and substitutions.

This meal is rich in fiber and plant-based protein, and the healthy fats from olive oil and walnuts help keep you satisfied and energized.

Serving Suggestions

This Harvest Stuffed Acorn Squash is a star all on its own, but it also pairs beautifully with a variety of sides and sauces. Here are some favorite ways to serve it:

• Saucy side: Drizzle with a vegan gravy or serve alongside a rich Vegan Bechamel Sauce for an extra layer of comfort.
• Fresh greens: Add a crisp autumn salad with kale, apples, and toasted seeds for a refreshing contrast.
• Hearty soup: Pair with a bowl of Low Calorie Vegetable Soup for a cozy, complete meal.
• Bread on the side: Serve with slices of Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up every last bit of flavor.
• Holiday spread: Make it the centerpiece of your Thanksgiving or fall celebration, surrounded by roasted Brussels sprouts, mashed potatoes, and cranberry sauce.

Leftovers store well in the refrigerator for up to 4 days. Simply reheat in the oven or microwave for a quick and nourishing lunch.

Conclusion

Fall is truly the best time of year to embrace vibrant, nourishing vegan recipes—especially when they showcase the season’s finest produce. This Harvest Stuffed Acorn Squash encapsulates everything we love about autumn cooking: bold flavors, beautiful colors, and a heartiness that brings comfort and satisfaction.

Whether you’re a longtime vegan or just looking to add more plant-based meals to your fall rotation, this recipe is sure to become a go-to favorite.

Don’t be afraid to get creative and make it your own with unique twists or family traditions. And if you’re looking for more inspiration, be sure to browse my collection of Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or try something sweet with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Wishing you a season of cozy, joyful cooking—and many delicious vegan meals ahead!

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