Vegan Fall Dinner Recipes for Cozy and Delicious Nights

When the crisp air of fall sets in and leaves begin to swirl, there’s nothing more comforting than a hearty, wholesome dinner that celebrates the season’s bounty. For those following a plant-based lifestyle—or anyone looking to cozy up with nutritious, flavor-packed meals—vegan fall dinner recipes are the answer.

These dishes bring together autumn’s best produce like squash, sweet potatoes, kale, and earthy mushrooms, transforming them into warming mains that satisfy body and soul. Whether you’re seeking a quick weekday meal or a show-stopping dish for guests, this collection of vegan fall dinner recipes delivers with variety, color, and bold flavor.

Read on for three of my absolute favorite vegan fall dinners: a creamy butternut squash risotto, a cozy lentil and mushroom shepherd’s pie, and stuffed acorn squash bursting with wild rice and cranberries.

Let’s bring the warmth of autumn right to your table!

Why You’ll Love This Recipe

• Seasonal Flavor: These recipes highlight the best produce fall has to offer—think butternut squash, sweet potatoes, mushrooms, and hearty greens.
• Nutrient Dense: Each dish is packed with vitamins, minerals, and plant-based protein to keep you energized and satisfied.
• Family Friendly: Comforting, crowd-pleasing flavors make these meals a hit with vegans and omnivores alike.
• Make Ahead: Many components can be prepared in advance, making weeknight dinners a breeze.
• Beautiful Presentation: These colorful dishes look as good as they taste—perfect for gatherings or special occasions.
• Versatile: Easily adapt the recipes to fit what’s in your pantry or local market.

Recipe #1: Creamy Vegan Butternut Squash Risotto

This luxuriously creamy risotto is made entirely dairy-free, with the sweetness of roasted butternut squash, aromatic sage, and a hint of nutritional yeast for cheesy flavor. It’s the ultimate comfort food for chilly nights.

Ingredients

Equipment

• Large sauté pan or Dutch oven
• Baking sheet
• Wooden spoon
• Measuring cups and spoons
• Chef’s knife & cutting board
• Ladle

Instructions

1. Roast the butternut squash: Preheat your oven to 425°F (220°C). Toss the cubed squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
2. Sauté aromatics: While the squash roasts, heat 1 tbsp olive oil in a large sauté pan over medium heat. Add diced onion and cook until translucent (about 5 minutes). Stir in garlic and chopped sage and cook for 1 minute more.
3. Toast the rice: Add Arborio rice and cook, stirring, for 2 minutes until the grains are lightly translucent at the edges.
4. Deglaze: Pour in white wine (if using) and stir until nearly evaporated, scraping up any browned bits.
5. Add broth gradually: Ladle in 1 cup of warm vegetable broth, stirring constantly. When most of the liquid is absorbed, add another ladleful. Continue this process, stirring frequently, until the rice is creamy and al dente (about 25 minutes).
6. Finish the risotto: Gently fold in the roasted butternut squash (reserve some for garnish if desired), nutritional yeast, lemon juice, and additional salt and pepper to taste.
7. Serve: Spoon risotto into bowls, top with reserved squash and extra sage, and serve hot.

Tips & Variations

• Swap the squash: Try pumpkin or sweet potato for a different fall twist.
• Make it cheesy: Add more nutritional yeast or stir in a scoop of your favorite vegan cream cheese.
• Add greens: Stir in chopped kale or spinach during the last 5 minutes of cooking for extra nutrition.
• “Don’t rush the broth! Gradually adding warm broth and stirring is what makes risotto so creamy.”

Nutrition Facts

Serving Suggestions

• Pair with crusty bread or a side salad for a balanced meal.
• Top with roasted pepitas or vegan parmesan for extra crunch and flavor.
• Serve alongside Vegetarian Swiss Chard Recipes for Healthy Meals for a green boost.

Recipe #2: Vegan Lentil & Mushroom Shepherd’s Pie

Rich, savory, and oh-so-satisfying, this shepherd’s pie swaps traditional meat for a hearty lentil and mushroom filling, crowned with fluffy mashed sweet potatoes. The ultimate vegan comfort meal for any autumn evening!

Ingredients

Equipment

• Large pot (for potatoes)
• Large skillet or sauté pan
• Potato masher
• Baking dish (9×13 inch or similar)
• Chef’s knife & cutting board

Instructions

1. Boil sweet potatoes: Place sweet potatoes in a large pot, cover with water, and boil until fork-tender (about 15 minutes). Drain and mash with plant milk, olive oil or vegan butter, salt, and nutritional yeast (if using). Set aside.
2. Prepare filling: While potatoes cook, heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery until softened (about 5 minutes). Add garlic and mushrooms; sauté another 5 minutes until mushrooms release their juices and brown.
3. Add lentils & flavor: Stir in tomato paste, thyme, salt, and pepper. Cook for 1 minute. Add cooked lentils and vegetable broth. Simmer for 5 minutes until thickened. Stir in peas and remove from heat.
4. Assemble: Preheat oven to 400°F (200°C). Spread lentil-mushroom mixture in a baking dish. Dollop mashed sweet potatoes over top, spreading evenly with a spatula.
5. Bake: Bake for 20-25 minutes, until the top is slightly golden and filling is bubbling around the edges.
6. Serve: Let cool for 5 minutes, then scoop into bowls and enjoy warm.

Tips & Variations

• Try different legumes: Substitute lentils with chickpeas or white beans for a change in texture.
• Switch up the mash: Use Yukon gold or regular potatoes if you prefer a classic topping.
• Herb it up: Add rosemary or parsley for extra autumnal flavor.
• “Make this dish ahead! The assembled shepherd’s pie can be refrigerated, covered, and baked the next day.”

Nutrition Facts

Serving Suggestions

• Serve with a simple green salad and a drizzle of Vegan Bechamel Sauce for extra decadence.
• Pair with crusty bread, like this Vegan Bread Machine Recipe for Soft, Delicious Loaves.
• For a protein boost, scatter toasted walnuts over the sweet potato mash before baking.

Recipe #3: Wild Rice & Cranberry Stuffed Acorn Squash

This stunning stuffed acorn squash makes a beautiful centerpiece for your fall table. The wild rice, cranberries, and pecans create a harmonious blend of savory and sweet—perfect for a special dinner or holiday feast.

Ingredients

Equipment

• Baking sheet
• Medium saucepan
• Large skillet
• Mixing bowls
• Chef’s knife & cutting board
• Spoon

Instructions

1. Roast the squash: Preheat oven to 400°F (200°C). Brush squash halves with 1 tbsp olive oil, sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until flesh is very tender.
2. Prepare the rice: Meanwhile, rinse wild rice and cook with vegetable broth according to package directions (usually about 45 minutes). Fluff with a fork and set aside.
3. Make the filling: In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté shallot and celery for 3-4 minutes. Add diced apple and garlic, cooking for another 2 minutes. Stir in cooked wild rice, cranberries, pecans, parsley, and maple syrup (if using). Season with salt and pepper.
4. Stuff and bake: Turn roasted squash halves cut-side up. Fill each with the rice mixture, packing gently. Return to oven and bake for 10 minutes to warm through.
5. Serve: Garnish with extra parsley or a drizzle of maple syrup before serving.

Tips & Variations

• Switch the squash: Use delicata, kabocha, or small pumpkins instead of acorn squash.
• Go nut-free: Replace pecans with sunflower seeds for a nut-free version.
• Flavor boost: Add a pinch of cinnamon or nutmeg to the filling for deeper autumn flavor.
• “Make extra filling—it’s delicious on its own or tossed with leafy greens for lunch!”

Nutrition Facts

Serving Suggestions

• Serve as a main course alongside roasted Brussels sprouts or green beans.
• Pair with Low Calorie Vegetable Soup Recipe for Healthy Eating for a warming fall meal.
• Leftovers make a great lunch served over massaged kale or spinach.

Tips & Variations for All Recipes

• Use what’s local and in season for the best flavor and value.
• Batch cook grains and beans at the start of the week to make dinner assembly quick and easy.
• Try adding your favorite fall herbs: rosemary, sage, thyme, and parsley bring warmth to any dish.
• If you love one-pot meals, check out these Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more inspiration.

Nutrition Facts Overview

Serving Suggestions

• Round out your meal with a light starter, like a simple green salad or a bowl of vegetable soup.
• For a festive touch, serve the stuffed squash as a centerpiece and the risotto or shepherd’s pie family-style.
• Don’t forget dessert! Complete your autumn feast with a sweet treat like this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

Fall is the perfect time to embrace the vibrant flavors and textures of vegan cooking. From the creamy comfort of butternut squash risotto to the hearty, savory richness of lentil shepherd’s pie and the festive charm of wild rice stuffed acorn squash, these recipes are sure to keep you warm and satisfied all season long.

Each dish is easy to prepare, packed with seasonal nutrition, and adaptable to your taste and pantry staples. Whether you’re a longtime vegan or just looking to add more plant-based meals to your rotation, these vegan fall dinner recipes will become new favorites at your table.

Don’t be afraid to get creative—autumn’s harvest is your playground! Wishing you cozy, delicious dinners and lots of memorable moments around the table this fall.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Butternut Squash & Chickpea Stew”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A cozy, hearty stew packed with fall flavors, perfect for chilly evenings. This vegan dish is protein-rich, filling, and easy to prepare.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 medium butternut squash, peeled and cubed (about 4 cups)”, “1 (15 oz) can chickpeas, drained and rinsed”, “1 medium yellow onion, diced”, “3 cloves garlic, minced”, “1 (14 oz) can diced tomatoes”, “3 cups vegetable broth”, “2 tablespoons olive oil”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “1/2 teaspoon ground cinnamon”, “Salt and black pepper to taste”, “2 cups chopped kale”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and cook for 3-4 minutes until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic, cumin, paprika, and cinnamon; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add butternut squash and cook for 5 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Pour in diced tomatoes and vegetable broth; bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas, salt, and pepper; cover and simmer for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in chopped kale and cook for 5 more minutes until wilted.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust seasoning as needed before serving.”}], “nutrition”: {“calories”: “270 kcal”, “proteinContent”: “8 g”, “fatContent”: “7 g”, “carbohydrateContent”: “45 g”}}