Autumn Vegan Main Dish Recipe Favorites to Try Today

As the crisp autumn breeze fills the air and leaves turn vibrant shades of orange and gold, it’s the perfect time to cozy up with hearty, comforting meals that celebrate the season’s bounty. For those embracing a plant-based lifestyle, autumn offers an incredible variety of produce to create delicious vegan main dishes that are both nutritious and satisfying.

From earthy root vegetables to rich legumes and warming spices, these recipes highlight the flavors that make fall so special. Whether you’re cooking for family, friends, or simply treating yourself, these autumn vegan main dish favorites will bring warmth and joy to your table, proving that vegan cooking can be both wholesome and indulgent.

In this post, we’ll explore three standout vegan main dishes perfect for autumn evenings. Each recipe combines seasonal ingredients with simple techniques to deliver meals that are as beautiful as they are tasty.

Plus, you’ll find tips, variations, and serving suggestions to make these dishes your own. Ready to dive into fall flavors?

Let’s get cooking!

Why You’ll Love These Recipes

These autumn vegan main dishes are designed to delight your taste buds while nourishing your body. They utilize seasonal ingredients like butternut squash, mushrooms, kale, and beans, which are packed with vitamins, fiber, and complex carbohydrates to keep you energized through cooler days.

Rich in flavor, these dishes incorporate warming spices such as cinnamon, nutmeg, and smoked paprika, enhancing the natural sweetness and earthiness of fall vegetables. They’re also incredibly versatile, suitable for weeknight dinners or special gatherings.

Best of all, they’re fully plant-based, making them perfect for vegans, vegetarians, or anyone looking to add more plant-powered meals to their diet. Plus, if you’re interested in baking, you might enjoy pairing these mains with a delicious vegan bread recipe like our Green Chile Cheese Bread Recipe or try a sweet treat from our Kodiak Banana Muffins Recipe to finish your meal.

Ingredients

Autumn Vegan Stuffed Butternut Squash

• 2 medium butternut squashes, halved and seeded
• 1 cup cooked quinoa
• 1 cup cooked lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Mushroom & Kale Autumn Risotto

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup cremini mushrooms, sliced
• 2 cups chopped kale, tough stems removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• Salt and pepper, to taste

Hearty Autumn Bean & Sweet Potato Chili

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Equipment

• Sharp chef’s knife
• Cutting board
• Large baking sheet (for butternut squash)
• Large skillet or frying pan
• Medium saucepan or pot
• Wooden spoon or spatula
• Measuring cups and spoons
• Mixing bowls
• Colander (for rinsing beans and quinoa)
• Oven preheated to 400°F / 200°C

Instructions

Autumn Vegan Stuffed Butternut Squash

1. Preheat your oven to 400°F (200°C). Place the halved butternut squash cut-side down on a baking sheet lined with parchment paper or lightly greased.
2. Bake the squash for 40-50 minutes, until the flesh is tender when pierced with a fork.
3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until fragrant and translucent.
4. Add cooked quinoa, lentils, cranberries, walnuts, cinnamon, paprika, salt, and pepper to the skillet. Stir well and cook for another 3-4 minutes to blend flavors.
5. Remove squash from oven and carefully scoop out some flesh to create a cavity for stuffing, leaving a 1/2-inch border around the skin.
6. Mix the scooped flesh into the quinoa-lentil mixture, then stuff it back into the squash halves.
7. Drizzle the remaining olive oil over the stuffed squash and bake for an additional 15 minutes.
8. Garnish with fresh parsley before serving.

Mushroom & Kale Autumn Risotto

1. Warm the vegetable broth in a saucepan over low heat, keeping it at a gentle simmer.
2. Heat olive oil in a large skillet. Add onion and garlic and sauté for 3-4 minutes until softened.
3. Add mushrooms and cook until they release their juices and become tender, about 5 minutes.
4. Add Arborio rice to the skillet, stirring to coat the grains in oil and toast lightly for 2 minutes.
5. If using wine, pour it in now, stirring continuously until absorbed.
6. Begin adding warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
7. After about 15 minutes of stirring, add the chopped kale and continue adding broth and stirring until rice is creamy and al dente, about 5-7 more minutes.
8. Stir in nutritional yeast for a cheesy, savory flavor. Season with salt and pepper to taste.
9. Serve immediately, garnished with extra kale or herbs if desired.

Hearty Autumn Bean & Sweet Potato Chili

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper and sauté for 5 minutes until softened.
2. Add diced sweet potatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the vegetables with spices.
3. Pour in diced tomatoes and 1 cup of water or vegetable broth. Bring to a simmer and cover.
4. Cook for 20 minutes, stirring occasionally, until sweet potatoes are tender.
5. Add black beans and kidney beans and simmer uncovered for another 10 minutes to thicken the chili.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro and serve warm.

Tips & Variations

“Experiment with your favorite seasonal vegetables and spices to make these dishes uniquely yours!”

• For the stuffed butternut squash, try adding sautéed mushrooms or chopped kale to the stuffing for extra depth.
• Use wild rice or farro instead of quinoa for a different texture in the stuffing.
• Swap cremini mushrooms for shiitake or oyster mushrooms in the risotto to vary the flavor.
• Add a splash of coconut milk or vegan cream to the risotto for extra creaminess.
• For the chili, add a chipotle pepper in adobo sauce for smoky heat, or toss in corn kernels for sweetness.
• Serve the chili with avocado slices, vegan sour cream, or tortilla chips for a complete meal.

Nutrition Facts

Serving Suggestions

These autumn vegan main dishes pair beautifully with a range of sides and beverages to round out your meal. For the stuffed butternut squash, serve with a crisp autumn salad featuring apples, walnuts, and a tangy vinaigrette.

The mushroom & kale risotto is excellent alongside crusty bread—try our Hamburger Bun Sourdough Recipe for a homemade touch.

The hearty bean chili can be complemented with warm corn tortillas or over a bed of fluffy rice. Consider topping with fresh avocado or a dollop of vegan yogurt for creaminess.

A hot cup of spiced apple cider or a glass of robust red wine also makes a cozy drink pairing for any of these recipes.

Conclusion

Autumn is a magical season for cooking, especially when it comes to creating vegan main dishes that celebrate the harvest’s best flavors. These recipes not only offer comforting warmth and rich taste but also nourish your body with plant-based goodness.

Whether you’re baking a stuffed squash, stirring creamy risotto, or simmering a spicy chili, each dish is a testament to how satisfying vegan cooking can be.

Don’t be afraid to customize these recipes with your favorite seasonal ingredients or spices. And when you’re ready to explore beyond main dishes, check out other comforting vegan treats like our Lazy Cookie Cake Recipe or energizing drinks such as the Green Goodness Juice Recipe.

Embrace the flavors of fall and happy cooking!

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