As the crisp air of autumn settles in and leaves turn to vibrant shades of orange and red, it’s the perfect time to embrace cozy, comforting meals that celebrate the season’s bounty. For those following a vegan lifestyle or simply looking to enjoy plant-based dishes, autumn offers a wealth of delicious ingredients like butternut squash, sweet potatoes, Brussels sprouts, and hearty grains.
These foods not only provide warmth but also nourish the body with vitamins and minerals after the summer months.
In this post, I’ll share a collection of autumn vegan dinner recipes that are easy to prepare, full of flavor, and perfect for family dinners or entertaining guests. From creamy soups to roasted vegetable medleys and savory grain bowls, these dishes highlight the best of fall’s harvest while keeping your meals wholesome and satisfying.
Whether you’re a seasoned vegan or simply exploring plant-based options, these recipes will inspire you to cook with seasonal produce and enjoy the colors and tastes of autumn.
Why You’ll Love These Recipes
These autumn vegan dinner recipes are designed to be both nourishing and delicious, making the most of the season’s freshest ingredients. Each dish is packed with vibrant flavors, textures, and wholesome nutrients, ensuring you get a balanced meal that satisfies your taste buds and your body.
They are also incredibly versatile. Whether you want a quick weeknight dinner or a festive meal for friends, these recipes can be adapted to suit your preferences or what you have on hand.
Plus, they’re free from animal products, making them perfect for anyone embracing a plant-based lifestyle or looking to reduce their meat consumption.
With a focus on hearty vegetables, warming spices, and simple preparation, you’ll find these dishes comforting, filling, and full of autumnal magic.
Ingredients
- Butternut squash – 1 medium, peeled and cubed
- Sweet potatoes – 2 medium, peeled and diced
- Brussels sprouts – 1 lb, trimmed and halved
- Quinoa – 1 cup, rinsed
- Chickpeas – 1 can (15 oz), drained and rinsed
- Garlic – 4 cloves, minced
- Onion – 1 large, chopped
- Vegetable broth – 4 cups
- Olive oil – 3 tablespoons
- Maple syrup – 2 tablespoons
- Fresh thyme – 2 teaspoons, chopped
- Smoked paprika – 1 teaspoon
- Ground cinnamon – ½ teaspoon
- Salt and pepper – to taste
- Baby kale or spinach – 2 cups, washed
- Lemon juice – 1 tablespoon
- Walnuts – ½ cup, toasted and chopped (optional)
Equipment
- Baking sheet
- Large saucepan or pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander or strainer
- Blender or immersion blender (optional for soup)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the vegetables. Peel and cube the butternut squash and sweet potatoes. Trim and halve the Brussels sprouts. Place all the vegetables on the baking sheet.
- Season the vegetables. Drizzle with 2 tablespoons of olive oil, sprinkle with smoked paprika, ground cinnamon, salt, and pepper. Toss well to coat evenly. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Cook the quinoa. While vegetables roast, rinse 1 cup quinoa under cold water. In a saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare the chickpeas and greens. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent and fragrant (about 5 minutes). Add rinsed chickpeas and chopped fresh thyme, cook for another 5 minutes until warmed through.
- Add greens and lemon juice. Toss in baby kale or spinach, stirring until wilted, then squeeze lemon juice over the mixture. Season with salt and pepper.
- Combine all components. In a large serving bowl, mix roasted vegetables, cooked quinoa, and chickpea-greens mixture. Drizzle with maple syrup and toss gently to combine.
- Optional: toast walnuts. For added crunch, toast walnuts in a dry pan over medium heat for 3-4 minutes, stirring frequently, then sprinkle over the dish before serving.
- Serve warm. Enjoy this hearty autumn vegan dinner as a main course or alongside other seasonal dishes.
Tips & Variations
“Roasting your vegetables brings out their natural sweetness, making this dish irresistibly flavorful.”
Feel free to swap in any seasonal vegetables you love, such as carrots, parsnips, or beets. For an extra protein boost, add cooked lentils or tofu cubes.
If you prefer a creamy texture, blend part of the roasted butternut squash with vegetable broth to create a velvety soup base and stir in the quinoa and chickpeas.
To add a smoky depth, try sprinkling a pinch of cumin or chipotle powder along with the smoked paprika. For a more festive touch, toss in dried cranberries or pomegranate seeds just before serving.
If you want to explore more vegan baking ideas perfect for autumn, check out my Kodiak Banana Muffins Recipe and Lazy Cookie Cake Recipe.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 15 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 12 g |
| Fat | 12 g |
| Saturated Fat | 1.5 g |
| Vitamin A | 150% DV |
| Vitamin C | 90% DV |
| Iron | 20% DV |
Serving Suggestions
This autumn vegan dinner is wonderfully versatile and pairs well with a variety of sides. Consider serving it alongside a fresh green salad dressed with a tangy apple cider vinaigrette or warm, crusty bread like my Hamburger Bun Sourdough Recipe for a complete meal.
For added richness, drizzle with tahini or a squeeze of fresh orange juice to brighten the flavors. A side of roasted garlic mashed potatoes or a bowl of creamy pumpkin soup would also complement these dishes beautifully for a festive fall feast.
Conclusion
Embracing autumn with these vegan dinner recipes is a wonderful way to celebrate the season’s harvest while nourishing your body and soul. These dishes combine hearty vegetables, wholesome grains, and warming spices to create meals that are satisfying and full of flavor.
Whether you’re cooking for family, friends, or just treating yourself, these recipes are simple to make and sure to impress.
By focusing on seasonal ingredients, you can enjoy the freshest produce while reducing your environmental footprint. Plus, these meals are adaptable, allowing you to customize them to your taste or dietary needs.
Don’t forget to explore more plant-based recipes like my Half Runner Beans Recipe or the delightful Kikkoman Stir Fry Sauce Recipe to keep your vegan cooking exciting all year round.
Happy cooking and enjoy the vibrant flavors of autumn!
📖 Recipe Card: Autumn Vegan Dinner Bowl
Description: A hearty and comforting bowl featuring roasted seasonal vegetables and quinoa. Perfect for a cozy fall evening with rich, warm flavors.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 medium carrots, peeled and chopped
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 1 red onion, sliced
- 2 cups kale, chopped
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup pumpkin seeds
- 2 tablespoons tahini
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots, butternut squash, and red onion with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 30-35 minutes until tender.
- Meanwhile, cook quinoa in vegetable broth according to package instructions.
- In the last 5 minutes of roasting, add kale to the baking sheet and toss with remaining olive oil.
- Divide quinoa into bowls, top with roasted vegetables and kale.
- Drizzle tahini over the top and sprinkle with pumpkin seeds before serving.
Nutrition: Calories: 400 kcal | Protein: 12 g | Fat: 18 g | Carbs: 50 g
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