15 Vegan Fall Comfort Recipes That’ll Warm Your Soul
When the air gets crisp and the leaves start crunching under my boots, there’s only one thing I crave: cozy vegan comfort food. Think bubbling stews, creamy pastas, and the kind of oven-roasted magic that makes your whole house smell like a warm hug.
If you’ve ever stood in your kitchen wondering what to cook when your soul wants cozy but your pantry wants plants — you’re in the right place.
I spent hours scrolling through Pinterest (yep, my thumbs hurt), digging deep to find the most mouthwatering, highly pinned, and totally unique vegan fall comfort recipes that are actually worth your time.
These aren’t your basic soup-and-salad combos — we’re talking viral-worthy casseroles, pies, skillet meals, and creamy bowls you’ll want to curl up with every chilly evening.
So pull on your comfiest sweater, light that cinnamon candle, and let’s dive into the coziest vegan fall lineup your tastebuds have ever seen. 🍁
1. Creamy Pumpkin Sage Pasta Bake
Description:
This one’s a creamy, dreamy hug in a casserole dish. Roasted garlic, pumpkin purée, and fresh sage swirl into a luxurious sauce that coats every twist of pasta. It’s baked until golden on top and oozy inside — basically fall in a bite.
Ingredients:
- 12 oz rigatoni
- 1 tbsp olive oil
- 4 cloves garlic, roasted
- 1½ cups pumpkin purée
- 1 cup full-fat coconut milk
- 1 tbsp nutritional yeast
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp chopped fresh sage
- ¼ cup panko breadcrumbs
Instructions:
- Preheat oven to 375°F (190°C).
- Boil pasta in salted water until al dente. Drain and set aside.
- In a blender, combine pumpkin, roasted garlic, coconut milk, nutritional yeast, salt, pepper, and sage. Blend until smooth.
- Toss pasta with sauce and transfer to a greased baking dish.
- Sprinkle breadcrumbs on top and drizzle with olive oil.
- Bake for 25 minutes until golden and bubbling.
2. Smoky Lentil & Sweet Potato Shepherd’s Pie
Description:
This is your classic shepherd’s pie reimagined with cozy plant-based goodness. Smoky lentils and sweet potatoes join forces to create a two-layer dish that’s hearty, rich, and autumn-approved.
Ingredients:
- 1 cup green lentils, cooked
- 1 onion, chopped
- 2 carrots, diced
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- ½ tsp smoked paprika
- 2 cups mashed sweet potatoes
- 1 tbsp vegan butter
- Salt & pepper to taste
Instructions:
- Sauté onion and carrot in olive oil until soft.
- Stir in tomato paste, soy sauce, paprika, and cooked lentils. Simmer 5 minutes.
- Spread the lentil mix into a baking dish.
- Top with mashed sweet potatoes mixed with vegan butter, salt, and pepper.
- Bake at 375°F (190°C) for 20–25 minutes until the top is lightly crisp.
3. Butternut Squash & Kale Wild Rice Bake
Description:
Nutrient-packed and cozy? Yes, please. Earthy wild rice meets roasted butternut squash, garlicky sautéed kale, and a creamy cashew sauce. It’s wholesome, colorful, and deeply satisfying.
Ingredients:
- 1 cup wild rice, cooked
- 2 cups butternut squash, cubed
- 2 cups kale, chopped
- 1 tbsp olive oil
- ½ cup cashews (soaked)
- ¾ cup almond milk
- 2 garlic cloves
- Salt & pepper
Instructions:
- Roast butternut squash at 400°F (200°C) for 20 minutes.
- Sauté kale with olive oil and garlic.
- Blend cashews, almond milk, garlic, salt, and pepper into a creamy sauce.
- In a baking dish, mix rice, squash, and kale. Pour sauce over and stir.
- Bake for 15 minutes until heated through.
4. Maple Dijon Chickpea Stew
Description:
Thick, sweet, tangy, and savory — this stew brings major flavor depth. Chickpeas simmered in a maple-dijon broth with seasonal veggies make it feel gourmet but it’s easy enough for a weeknight.
Ingredients:
- 1 can chickpeas, drained
- 1 onion, chopped
- 2 carrots, sliced
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 cups vegetable broth
- 1 tsp thyme
- 1 tbsp olive oil
- Salt & pepper
Instructions:
- Sauté onion and carrot in olive oil.
- Add chickpeas, broth, mustard, syrup, and thyme.
- Simmer uncovered for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot with crusty bread or over quinoa.
5. Vegan Stuffed Acorn Squash with Apple Sausage Rice
Description:
These roasted acorn squash halves are packed with autumnal stuffing — think apple-sausage rice, cranberries, herbs, and walnuts. It’s a stunning main dish that tastes like Thanksgiving in every bite.
Ingredients:
- 2 acorn squash, halved and deseeded
- 1 cup cooked brown rice
- 1 vegan sausage link, crumbled
- ½ apple, diced
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- 1 tsp thyme
- Olive oil, salt, pepper
Instructions:
- Brush squash with olive oil, salt, and pepper. Roast at 400°F for 30–35 min.
- In a skillet, cook vegan sausage, apple, cranberries, and thyme.
- Stir in cooked rice and walnuts.
- Stuff mixture into roasted squash and bake 10 more minutes.
6. Vegan Broccoli “Cheddar” Orzo Bake
Description:
Creamy, cheesy (without the cheese), and cozy as heck — this orzo bake brings together a luscious cashew “cheddar” sauce and crisp-tender broccoli for a baked dish you’ll devour straight from the pan.
Ingredients:
- 1½ cups orzo
- 2 cups broccoli florets
- ½ cup soaked cashews
- 1 cup oat milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt, pepper, olive oil
Instructions:
- Boil orzo and steam broccoli.
- Blend cashews, oat milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper into a sauce.
- Combine orzo, broccoli, and sauce. Transfer to greased baking dish.
- Drizzle with olive oil and bake at 375°F for 15–20 mins.
7. Cozy Vegan Mushroom Stroganoff
Description:
This stroganoff is a creamy, umami-packed, dairy-free dream. Silky cashew sauce and sautéed mushrooms come together with tender noodles for a warm bowl of comfort perfect for chilly nights.
Ingredients:
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves
- 1½ cups veggie broth
- ½ cup soaked cashews
- 1 tbsp soy sauce
- 8 oz egg-free pasta
- 1 tbsp olive oil
- Salt, pepper
Instructions:
- Cook pasta and set aside.
- Sauté onion, garlic, and mushrooms until golden.
- Blend broth, cashews, soy sauce, salt, and pepper into a smooth sauce.
- Pour sauce over mushrooms and simmer 5 mins.
- Toss with pasta and serve hot.
8. Creamy Pumpkin Sage Risotto
Description:
Velvety, rich, and earthy, this risotto brings pumpkin, sage, and arborio rice together in a dish that screams cozy fall nights. A total showstopper without dairy.
Ingredients:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- ½ cup dry white wine (or veggie broth)
- 3 cups vegetable broth, warmed
- 1 cup pumpkin purée
- 1 tsp chopped fresh sage (or ½ tsp dried)
- Salt and black pepper to taste
- Optional: vegan parmesan for topping
Instructions:
- Heat olive oil in a skillet. Sauté onion for 3 minutes.
- Add garlic and arborio rice; cook 2 minutes until rice is slightly translucent.
- Pour in wine and stir until absorbed.
- Add broth ½ cup at a time, stirring constantly until absorbed before adding more.
- After 20 mins, stir in pumpkin purée and sage. Simmer 5 more mins.
- Season and top with vegan parmesan.
9. Sweet Potato & Black Bean Enchiladas
Description:
A spicy-sweet combo wrapped in warm corn tortillas and baked until bubbly. These enchiladas are topped with a smoky chipotle vegan cream sauce that brings it all together.
Ingredients:
- 2 medium sweet potatoes, peeled & cubed
- 1 tbsp olive oil
- 1 can black beans, rinsed
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt to taste
- 8 corn tortillas
- 1 cup enchilada sauce
- Optional: sliced avocado, cilantro
Instructions:
- Roast sweet potatoes at 400°F for 25 mins.
- Mix with black beans, cumin, paprika, chili powder, and salt.
- Fill tortillas with mixture, roll, and place in a baking dish.
- Cover with enchilada sauce.
- Bake at 375°F for 20 mins.
- Garnish with avocado and cilantro.
10. One-Pot Butternut Squash Lentil Stew
Description:
This protein-packed stew simmers lentils and butternut squash with tomatoes and spices until melt-in-your-mouth tender. All made in one pot—hello, easy cleanup!
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1½ cups cubed butternut squash
- 1 cup dried brown lentils
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp thyme
- Salt & pepper
Instructions:
- Sauté onion and garlic in oil for 4 minutes.
- Add squash, lentils, tomatoes, broth, and thyme.
- Bring to boil, then simmer 35–40 mins until lentils are tender.
- Season and serve warm with crusty bread.
11. Vegan Shepherd’s Pie with Cauliflower Mash
Description:
This cozy classic gets a fall twist with lentils, veggies, and a garlicky cauliflower-potato mash on top. It’s creamy, hearty, and fully plant-based.
Ingredients:
For filling:
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 1 cup mushrooms, chopped
- 1 cup green lentils
- 2 cups veggie broth
- 1 tbsp tomato paste
- ½ tsp thyme
For topping:
- 2 cups cauliflower florets
- 2 medium potatoes, peeled
- 1 tbsp olive oil
- Salt and pepper
Instructions:
- Sauté onion, carrots, mushrooms in oil.
- Stir in lentils, broth, tomato paste, and thyme. Simmer 25 mins.
- Boil cauliflower and potatoes until soft. Mash with oil, salt, and pepper.
- Spread lentil mixture in a dish, top with mash, and bake at 375°F for 20 mins.
12. Maple Roasted Brussels Sprouts & Quinoa Bowl
Description:
Sweet, crispy roasted Brussels sprouts pair with fluffy quinoa, crunchy pecans, and a tangy maple-mustard dressing. The kind of bowl you’ll crave on chilly days.
Ingredients:
- 1 lb Brussels sprouts, halved
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 cup quinoa, cooked
- ¼ cup chopped pecans
Dressing:
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Salt to taste
Instructions:
- Toss Brussels sprouts with oil and maple. Roast at 400°F for 25 mins.
- Whisk dressing ingredients.
- Combine quinoa, roasted sprouts, pecans. Drizzle with dressing.
13. Vegan Stuffed Acorn Squash
Description:
Halved acorn squashes become edible bowls filled with wild rice, cranberries, walnuts, and herbs. It’s savory, sweet, and center-stage-worthy.
Ingredients:
- 2 acorn squash, halved and deseeded
- 1 tbsp olive oil
- 1 cup cooked wild rice
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- 1 tbsp chopped parsley
- Salt & pepper
Instructions:
- Brush squash halves with oil. Roast cut-side down at 400°F for 30 mins.
- Mix wild rice, cranberries, walnuts, parsley, salt, and pepper.
- Fill roasted squash with mixture.
- Bake another 10 mins.
14. Creamy Vegan Broccoli Cheddar Soup
Description:
This thick, dreamy soup uses cashews and nutritional yeast for that signature “cheddar” flavor—without dairy. Cozy in a bowl.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves
- 3 cups chopped broccoli
- ½ cup raw cashews, soaked
- 3 cups veggie broth
- 2 tbsp nutritional yeast
- Salt, pepper
Instructions:
- Sauté onion and garlic. Add broccoli, broth, and simmer 15 mins.
- Blend cashews with some broth until smooth.
- Stir cashew cream and nutritional yeast into soup.
- Blend half of soup for creamy texture. Season and serve.
15. Spiced Chickpea Pot Pie
Description:
Golden crust, warm spiced filling, and zero animal products. This chickpea pot pie has warming notes of turmeric and cumin, and is shockingly good.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves
- 1 carrot, diced
- 1 can chickpeas
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp smoked paprika
- 2 tbsp flour
- 1½ cups veggie broth
- 1 sheet vegan puff pastry
Instructions:
- Sauté onion, garlic, and carrot in oil. Add spices.
- Stir in flour, cook 1 min, then slowly add broth. Simmer until thick.
- Stir in chickpeas. Transfer to baking dish.
- Top with pastry. Bake at 375°F for 25–30 mins until golden.
