Vegan Autumn Recipes to Warm Your Soul This Season

As the leaves change color and the air turns crisp, it’s the perfect time to cozy up in the kitchen with some hearty and wholesome vegan autumn recipes. This season brings a bounty of root vegetables, squash, and warming spices that lend themselves beautifully to plant-based cooking.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your fall menu, these recipes celebrate the flavors and textures of autumn in every bite.

From savory soups and stews to comforting casseroles and sweet treats, vegan autumn recipes are designed to nourish your body and soul. You’ll find that these dishes are not only delicious but also packed with nutrients that support your well-being during the cooler months.

Let’s dive into some of the best vegan dishes that will keep you warm and satisfied all season long!

Why You’ll Love This Recipe

Vegan autumn recipes are a wonderful way to enjoy the season’s natural bounty while embracing a plant-based lifestyle. These recipes highlight the rich, earthy flavors of fall vegetables like butternut squash, sweet potatoes, and Brussels sprouts, complemented by warming spices such as cinnamon, nutmeg, and sage.

Many of these dishes are simple to prepare, budget-friendly, and perfect for meal prepping. Plus, they’re naturally free from animal products, making them suitable for vegans and those with dairy or egg allergies.

You’ll love how these recipes balance comfort with nutrition, offering meals that are filling without feeling heavy.

Whether you’re cooking for yourself, family, or friends, these recipes bring the essence of autumn to your table in a way that’s vibrant, healthy, and delicious.

Ingredients

• Butternut squash – 1 medium-sized, peeled and cubed
• Sweet potatoes – 2 medium, peeled and diced
• Carrots – 3 large, sliced
• Brussels sprouts – 300 grams, halved
• Red onion – 1 large, chopped
• Garlic cloves – 4, minced
• Fresh sage – 1 tablespoon, chopped
• Ground cinnamon – 1 teaspoon
• Ground nutmeg – ½ teaspoon
• Olive oil – 3 tablespoons
• Vegetable broth – 4 cups
• Maple syrup – 1 tablespoon
• Salt and pepper – to taste
• Chickpeas – 1 can (400 grams), drained and rinsed
• Quinoa – 1 cup, rinsed
• Fresh parsley – ¼ cup, chopped (optional garnish)

Equipment

• Large roasting pan or baking sheet
• Medium saucepan with lid
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Mixing bowl
• Colander
• Blender or immersion blender (optional for creamy soups)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large roasting pan with parchment paper for easy cleanup.
2. Prepare the vegetables: Toss the cubed butternut squash, diced sweet potatoes, sliced carrots, halved Brussels sprouts, and chopped red onion with 2 tablespoons of olive oil, salt, pepper, cinnamon, and nutmeg in a mixing bowl.
3. Spread the vegetables evenly on the prepared roasting pan. Roast for 30-35 minutes, stirring halfway through, until tender and caramelized.
4. While the vegetables roast, rinse the quinoa under cold water using a colander. Add quinoa and 2 cups of vegetable broth to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
5. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and fresh sage, sautéing for 1-2 minutes until fragrant.
6. Add the roasted vegetables and chickpeas to the pot. Pour in the remaining 2 cups of vegetable broth and maple syrup. Simmer for 10 minutes to let flavors meld together.
7. For a creamy soup, use an immersion blender to puree the soup partially or fully, depending on your preference. Alternatively, skip blending for a chunky stew.
8. Season to taste with additional salt and pepper if needed.
9. Serve the soup over a bed of fluffy quinoa and garnish with fresh parsley for a beautiful, nutritious autumn meal.

Tips & Variations

Tip: Roasting the vegetables brings out their natural sweetness, so don’t skip this step for the best flavor.

Variation: Swap quinoa for brown rice or barley for a different texture and taste.

Variation: Add a splash of coconut milk to the soup for extra creaminess and a subtle tropical note.

Tip: Prepare this recipe in advance—flavors deepen after a day in the fridge, making it perfect for meal prep.

Variation: Mix in kale or Swiss chard for added greens and nutrients. For more ideas, check out our Vegetarian Swiss Chard Recipes for Healthy Meals.

Nutrition Facts

Serving Suggestions

This vegan autumn stew pairs wonderfully with a slice of crusty bread. Try our Vegan Bread Machine Recipe for Soft, Delicious Loaves to make your own fresh bread at home.

For a heartier meal, serve the stew alongside a simple green salad dressed with apple cider vinaigrette or roasted root vegetables.

Want a sweet finish? Complement your meal with a warm slice of our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a perfect autumn dessert.

Conclusion

Vegan autumn recipes offer a fantastic way to embrace the flavors of the season while nourishing your body with wholesome, plant-based ingredients. This recipe combines the sweetness of roasted squash and sweet potatoes with the savory depth of garlic and sage, creating a comforting and satisfying dish for chilly fall evenings.

By using accessible ingredients and simple techniques, this recipe is perfect for both novice and experienced cooks. Plus, it’s versatile enough to customize with your favorite fall vegetables or grains.

If you’re inspired by seasonal cooking, explore more delicious options like our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to keep your autumn menu exciting and flavorful all season long.

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