5 Crazy Good Fall Vegan Recipes You Need To Cook Right Now

Gather your gourds—along with other seasonal veggies and spices—and get cooking!

November 14, 2017
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cinnamon rolls
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Leaves are changing from green to golden and there is a chill in the air—finally, it's time to embrace all things autumn, including root veggies. Not only are they super colorful, but the season's produce is also rich in flavor and nutrients, making them ideal for all the autumn-inspired recipes just waiting to be whipped up and then cooked or baked to perfection.

(Brag your love of gardening with the Organic Life 2018 Wall Calendar, featuring gorgeous photographs, cooking tips and recipes, plus how to eat more—and waste less—of what's in season.)

Here are 5 plant-based dishes by talented chefs and recipe developers to make—and eat—this fall, including a decadent pumpkin-infused treat for dessert.

chickpea vegetable stew
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Autumn vegetable stew

From the website of the popular film Forks Over Knives comes this Autumn Vegetable Stew. Created by executive chef, author, and teacher Del Sroufe, it's packed with fall veggies galore such as turnips, potatoes, and butternut squash, and contains hearty spices with flavors of North African cooking. It also has two cups of chickpeas, which are an excellent vegan source of protein and a rich source of dietary fiber. (Try these 5 tasty ideas to use up leftover chickpea water.)

Get a refresher on the best way to dice up an onion:

vegetable pot pie
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Hearty vegetable pot pie

Veg Kitchen is the creative website of Nava Atlas, author of Vegan Holiday Kitchen and Wild About Greens. Atlas' Hearty Vegetable Pot Pie contains 8 potatoes and 3 cups of diced veggies of your choosing. (Here are 8 types of potatoes to try.) For the diced veggies, try cauliflower, broccoli, carrots, leeks, squash, kale, or peas. Atlas suggests using 2 nine-inch whole grain pie crusts—baking enthusiasts can even make their own vegan pie crust.

Related: I Tried Going Vegan For A Month And This Is What Happened

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We hope you enjoy the products we're recommending as much as we do! Just so you know, Organic Life may get a share of sales from the links on this page.
 
butternut and sweet potato stew
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Cozy butternut, sweet potato, and red lentil stew

Warm up a chilly fall day with Cozy Butternut, Sweet Potato, and Red Lentil Stew. The recipe comes from Angela Liddon, of the Oh She Glows blog and author of Oh She Glows Every Day. This stew is gluten-free, nut-free, refined sugar-free, soy-free, and naturally vegan. In addition to fall veggies, Liddon uses turmeric, cumin, chili powder, cayenne, and garlic to give it a spicy kick. Red lentils, a yummy edible pulse, are loaded with protein, economical, and taste delicious.

Related: 8 Reasons Vegan Food Is Going To Take Over The World—According To A Michelin-Starred Chef

vegan lasagna
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Easy vegan lasagna

The words easy and lasagna don’t necessarily go hand in hand. But thanks to Alicia Silverstone, the mastermind behind The New York Times bestseller The Kind Diet, vegan lasagna doesn’t have to be impossible to create. Silverstone’s blog, an interactive extension of her book, has many tasty vegan recipes including this one for Easy Vegan Lasagna by Melissa Berg. It takes only 20 minutes of prep time and 45 minutes to cook. This recipe uses tofu, (an excellent source of protein, iron, and calcium), dairy-free mozzarella cheese, spinach, and artichoke hearts. Try adding in additional autumn vegetables, like thinly sliced zucchini, between the lasagna's layers.

Related: 6 Things You Should Know Before Cooking With Vegan Cheese—From Someone Who Tried It

cinnamon rolls
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Pumpkin cinnamon rolls

This dessert feature's the most popular vegetable of the season—the magnificent orange pumpkin. These vegan Pumpkin Cinnamon Rolls from Minimalist Baker only need one bowl to create, but put aside 2 hours for cooking time from start to finish. Besides pureed pumpkin, these rolls include almond milk, pumpkin pie spice, and pumpkin butter. One might argue these warm and gooey pumpkin-infused rolls could be a meal themselves (breakfast anyone?), especially if paired with Minimalist Baker’s Pumpkin Frappuccino. (If you're really in the mood for dessert, check out these 5 vegan 'ice cream' flavors that are just as good the real thing.)