Cozy Season's Not Just For Omnivores & These 41 Vegan Recipes Are Proof (2024)

Vegan mashed potatoes that are just as creamy, delicious, and comforting as the real thing? You betcha! Toasted sesame oil adds tons of flavor and creaminess. Green onions and extra sesame seeds round them out for some of the best mashed potatoes we've ever made.

Get the Toasted Sesame Oil Mashed Potatoes recipe.

Earthy, sweet pumpkin is the perfect base for a spicy, Thai-inspired coconut milk curry. We begin by roasting the pumpkin to provide some caramelization and nuttiness that adds a lot to the final dish. Then we take some of the roast pumpkin and actually blend it into the curry sauce, which adds another layer of fall pumpkin flavor. 😋

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If you're craving a hearty and comforting dinner that's also vegan, look no further. This curry is bursting with flavors inspired by chana masala, and is so chock-full of flavor that you won't miss the meat. It's our tribute to the richness of Indian cuisine in every bite.

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When it starts getting cold out, a steaming hot pot pie filled with creamy, flavorful gravy, sweet and tender veggies, and topped with a shatteringly flaky crust is EVERYTHING. Here, mushrooms replace meat and are every bit as satisfying as their meaty counterparts.

Get the Vegan Mushroom Pot Pie recipe.

This hearty "meat" loaf is made mostly out of chickpeas and baby bella mushrooms. We're in love! Serve it with a side of vegan mashed potatoes and green beans for the most comforting meal this fall.

Get the Vegan Meatloaf recipe.

This is an incredible vegan version of chicken noodle soup, made with chickpeas instead of chicken and orecchiette instead of egg noodles. It's the perfect thing to make when it starts getting chilly outside this fall.

Get the Chickpea Noodle Soup recipe.

With complex flavor and toasts broiled with melty dairy-free cheese, this is just as good as the French classic. Hot tip: If you’re meal prepping, it’s best to melt your cheese on a sheet tray instead to avoid losing soggy pieces of bread in your leftovers.

Get the Vegan French Onion Stew recipe.

You CAN make an ultra-creamy, velvety smooth Alfredo sauce, sans dairy, thanks to cashews. Freshly cracked black pepper adds a little burst of heat, but feel free to add some red pepper flakes too. Top with parsley or basil to make it extra-special too.

Get the Cashew Cream Alfredo recipe.

This vegan butternut squash soup is made in a slow cooker, so after you chop up all your vegetables, it’s essentially hands-off. A quick blitz with an immersion blender at the end, and you’ve got a silky, drinkable butternut squash soup.

Get the Slow-Cooker Vegan Butternut Squash Soup recipe.

If you love whole roasted cauliflower, then you have to try our brown sugar BBQ version (just sub in your fave vegan Worcestershire sauce). It's perfect for when you're craving BBQ flavors without the meat. Hot tip: Give your cauliflower plenty of time to roast for the most delicious result.

Get the Brown Sugar BBQ Whole Roasted Cauliflower recipe.

Making your own potstickers doesn't have to be complicated. Most of your time here is spent roasting your squash until really tender, which can be done ahead of time. Crimping takes a little practice, but the good news is that even if they look a little wonky, they're still going to taste great!

Get the Butternut Squash Potstickers recipe.

Quicker to make and easier to eat than Buffalo chicken wings, this plant-based version swaps chicken for snackable triangles of tempeh to mimic the crowd-pleasing appetizer at all your fall tailgates this season!

Get the Tempeh Buffalo “Wings” recipe.

Use your favorite nondairy milk to make this ultra-cozy, vegan, and reduced-sugar pumpkin spice latte—no espresso machine necessary! If you're feeling extra festive, you can even whip up your own homemade pumpkin spice.

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Delicious vegan might sound like an oxymoron, but trust us, this cheese sauce is good enough to satiate the strongest dairy craving.

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Canned coconut milk makes this flavorful soup super-creamy and rich while keeping it conveniently dairy-free. Skip the optional fish sauce, but not the crispy fried shallots and chili oil for a satisfying and special vegan soup.

Get the Carrot Ginger Soup recipe.

This recipe is a perfect example of how versatile cabbage can be. Big wedges of the veg are seared, then simmered along with chickpeas, in a savory and slightly spicy coconut milk broth. You’ll be amazed how this humble vegetable is transformed into something to brag about.

Get the Coconut Braised Cabbage recipe.

Donuts... that are delicious and vegan?! Believe it. We love the classic fall flavor of cinnamon sugar donuts, but you can totally make a non-dairy glaze (maybe with apple cider?) for these too.

Get the Cinnamon Sugar Vegan Donuts recipe.

Here, we’re using red Thai curry paste—one of our favorite pantry staples—to create a fast, flavorful peanut noodle soup in no time flat. With a creamy coconut peanut broth, crisp vegetables, and a shower of fresh herbs, this Thai-inspired noodle soup will become one of your new favorite fall weeknight dinners.

Get the Thai Peanut Noodle Soup recipe.

Creamed spinach without the dairy? Yes, please. Did you know that by substituting a few key ingredients, you can make these easy, creamy greens without sacrificing any of the rich flavors you’d usually get from dairy? Not only is it a bit more nutritious, but it’s also just as delicious.

Get the One-Pot Creamy Vegan Greens recipe.

Because of the butter, eggs, and chicken broth that usually go into classic stuffing, it's a dish that vegans can't always enjoy—until now! For the best results, use a quality, hearty loaf of bread and a nice olive oil.

Get the Vegan Stuffing recipe.