Autumn vegan recipes

5 Autumn vegan meals worth trying

Fall is coming and if you ask me, it is the best time of year to try some new meals and experiment in the kitchen. There is still plenty of fresh vegetables and fruit to make some yummy vegan meals and it is getting colder outside so it feels great to cozy up in your kitchen and prepare a healthy and delicious meal for your loved ones. These are some of my favorite fall vegan recipes and I hope you will enjoy preparing them and tasting them as much as I do.

Roasted broccoli soup

I love soups. They can be served as the first course of a meal. They can be served with some toasted bread and be the whole meal. They are also tasty, healthy, and easy to prepare. My favorite is broccoli soup, not only is it delicious but it is also green. I just love that.


  • 2 tbsp of olive oil
  • 2 large broccoli crowns without the stems
  • 1 cup of diced onions
  • 2 cloves of garlic
  • 4 cups of vegetable broth
  • ½ tsp of sea salt
  • ½ tsp of pepper


  1. Preheat the oven to 425ºF (220ºC).
  2. Mix the chopped broccoli with one tablespoon of olive oil and some sea salt and pepper to taste. I like to add a bit more pepper, I love how it tastes with the vegetables.
  3. Lay the chopped and seasoned broccoli on a cookie sheet and roast it for 10-15 minutes.
  4. In a pot, sauté the onion, garlic, and the remaining tablespoon of olive oil over medium-high heat for five minutes.
  5. Add the broccoli, sea salt, pepper, and the broth. Bring to a simmer and cook until the broccoli is very soft.
  6. Using a hand mixer puree the soup until smooth. Serve hot and garnished with diced chives.

Very vegan vodka pasta

This simple 3V pasta is one of my favorites and I prepare it every week. It is prepared in one pot and has all of my favorite vegetables plus vodka, for when I need a little mid-week pick me up. I recommend using whole-wheat pasta.


  • 1 cup of mushrooms
  • 1 cup of chopped fresh tomato
  • 1 cup of chopped eggplant
  • 2 cups of nondairy milk
  • ½ cup of vodka (you can add more)
  • 2 tsp of tomato paste
  • ½ tsp of oregano
  • ½ tsp of sea salt
  • ½ tsp basil
  • 1 tsp of pepper


  1. Cut the vegetables into small pieces.
  2. Put everything but the spices into a pot, bring it to a boil and turn the heat down. Add the spices and let it simmer on medium heat for 10-15 minutes, until the vegetables are done.
  3. Serve with your favorite pasta and a few basil leaves on top. A shot of vodka goes well with this too.

The great pumpkin pasta

Nothing says fall quite like pumpkins. This recipe is a favorite of mine because the meal is done in under forty minutes. It goes great with red wine and I love serving it when I have people over for dinner. This pasta reminds me of my childhood memories.


  • 2 tbsp of olive oil
  • 2 onions
  • 4 garlic cloves
  • 1 tsp of smoked paprika
  • 1 tsp of turmeric
  • 1 kale without the stem
  • 2 cups of pumpkin purée
  • ½ cup of pasta water (it makes the sauce extra creamy)
  • ½ cup of nondairy milk
  • ½ vegan cheese
  • Salt and pepper to taste


  1. Cook the pasta and save half a cup of that water.
  2. Over low-medium heat, sauté one tablespoon of olive oil, one onion, and two garlic cloves for about three minutes. Add the seasonings and cook for another two minutes.
  3. Stir in the pumpkin purée and ¼ cup of pasta water, and cook for five minutes. Remove the pot from the heat and stir in the milk.
  4. In another pot, sauté the remaining olive oil, onion, and garlic. Add the chopped kale and the remaining pasta water and cook for another five minutes.
  5. When done, mix it with the pumpkin sauce and puree until smooth. Add salt, pepper and vegan cheese to taste and serve with pasta.

Fall vegan salad

If you are looking for a refreshing salad, this is the perfect recipe for you. All you have to do is roast some veggies, mix them with some fresh veggies, season them, and enjoy a colorful and delicious meal.


  • 5 medium potatoes
  • 3 cups of Brussels sprouts
  • 2 tbsp of olive oil
  • 1 small minced shallot
  • 3 tsp of balsamic vinegar
  • ½ tsp of Dijon mustard
  • Salt and pepper to taste
  • 4 cups of baby kale
  • 1 large apple


  1. Pre-heat the oven to 400ºF (200ºC).
  2. Roast the chopped potatoes and Brussels sprouts drizzled with oil for 35-40 minutes.
  3. Mix the roasted vegetables with the fresh ones.
  4. Whisk together the shallot, vinegar, mustard, and seasonings.
  5. Toss the vegetables with the dressing and add the sliced apple. Presto, the meal is done.

Easy apple pie pieces

I saved the best for last, dessert! Apple pie is the staple of many households. It tastes great, everybody loves it and with this easy recipe, it will be done in no time. I love this recipe because you get individual slices of pie and they look adorable when served. You can have this as dessert after a meal but I love it for breakfast. A piece of apple pie and a cup of coffee are the perfect start to a good day.


  • 2 sheets of puff pastry
  • 1 can of apple pie filling
  • ½ banana whisked with 1 tbsp of cold water
  • 2 tbsp of sugar
  • ½ tsp of cinnamon


  1. Roll out the puff pastry and cut it into rectangles. Put apple filling on half of the puff pastry pieces.
  2. Cut a few diagonal cuts in the remaining pieces and use them to top off the filled ones, pressing their edges together with a fork.
  3. Brush the top of each piece with whisked banana and sprinkle with sugar and cinnamon.
  4. Bake for 10-15 minutes in an oven preheated to 375ºF (190ºC).
  5. Eat, enjoy, indulge!

4 comments on “5 Autumn vegan meals worth trying

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