Healthy Vegan Fall Recipes

Find healthy, delicious vegan fall recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Sweet Potato & Black Bean Chili

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Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.
By EatingWell Test Kitchen

Roasted Cauliflower & Potato Curry Soup

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In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.
By Danielle Centoni

Veggie & Hummus Sandwich

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This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
By Katie Webster

Black Bean-Quinoa Bowl

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This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
By Katie Webster

White Bean & Veggie Salad

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This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
By Katie Webster

Four-Bean & Pumpkin Chili

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This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor. Let diners top it with whatever suits their taste.
By Danielle Centoni

Stuffed Sweet Potato with Hummus Dressing

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Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
By Katie Webster

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

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In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.
By Carolyn Casner

Sheet-Pan Roasted Root Vegetables

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One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.
By Sylvia Fountaine

Gluten-Free Cream of Mushroom Soup

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There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold--russets don't provide quite the right texture.
By Breana Killeen

Southwestern Sweet Potato Stew

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This hearty Southwestern-inspired stew may take a while in your slow cooker, but it's so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your tastebuds and keep you full for hours.
By Diabetic Living Magazine

Steamed Fresh Green Beans

Steaming (but not for too long!) is a foolproof way to get perfect, crisp-tender green beans, every time. This easy recipe is a great starting point for other flavors or preparations, like adding cooked green beans to a salad.
By EatingWell Test Kitchen
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Inspiration and Ideas

Vegan Desserts to Make This Fall
Being vegan means forgoing some of your favorite butter- or cream-based treats, but our vegan desserts are sure to satisfy any craving. We covered the classics—from Vegan Chocolate Chip Cookies to Vegan Cheesecake—but our baked apples and vegan pies are fall-forward treats that shouldn't be overlooked. Here are 20 of our favorite fall desserts that are perfect for plant-based eaters (and non-vegans, too!) 
Roasted Spaghetti Squash Seeds
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When you prepare spaghetti squash, don't throw away the seeds! You can roast them into a crunchy, healthy snack--just like roasting pumpkin seeds. The seasoning mix in this recipe is a mix of spicy, salty and sweet, but feel free to experiment with your own flavor combinations.
Colorful Roasted Sheet-Pan Veggies
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Roasted Brussels Sprout & Butternut Squash Salad
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Blueberry Almond Chia Pudding

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Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats--combine chia and your milk of choice, let soak overnight, then top with juicy blueberries and crunchy almonds and dig in!

All Healthy Vegan Fall Recipes

Zucchini & Mushroom Sauté

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Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.
By EatingWell Test Kitchen

Quick Pickled Beets

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For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get great flavor. Marinating them longer just enhances the taste. Try them in place of cucumber pickles as a condiment or as a vegetable side dish for roasted chicken or beef.
By EatingWell Test Kitchen

Squash & Red Lentil Curry

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This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.
By EatingWell Test Kitchen

Turmeric Latte

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Studies on turmeric's health benefits, particularly for reducing inflammation, are preliminary but promising. Try this vegan turmeric latte made from steamed almond milk and sweetened with a touch of maple syrup.
By Carolyn Malcoun

Slow-Cooker Curried Butternut Squash Soup

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Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.
By Carolyn Casner

Cuban Cauliflower Rice Bowl

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In this riff on a healthy grain bowl recipe we use cauliflower rice instead of another whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple citrusy mojo sauce drizzled on top gives this easy lunch or dinner a Cuban flair.
By Carolyn Casner

Green Salad with Pita Bread & Hummus

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Elevate hummus and pita by piling your plate high with cucumbers, carrots and mixed greens! Just a drizzle of balsamic vinegar and extra-virgin olive oil is all it takes to dress it up.
By Katie Webster

Oven-Roasted Squash with Garlic & Parsley

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Learn how to roast squash in this healthy recipe adapted from Alice Waters. Look for squash varieties, including buttercup, kabocha or hubbard, at your farmers' market and try them in this tasty side dish.
By EatingWell Test Kitchen

Southwestern Three-Bean & Barley Soup

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Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
By EatingWell Test Kitchen

Easy Brown Rice

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Here's the only recipe you need to make perfect brown rice every time! This healthy whole grain is great on its own as a side dish, or use it in your favorite recipes calling for cooked brown rice.
By EatingWell Test Kitchen

Berry-Almond Smoothie Bowl

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A little frozen banana gives creamy texture to this satisfying smoothie bowl.
By Julia Clancy

Sweet Potato & Black Bean Chili for Two

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This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado.
By EatingWell Test Kitchen

Vegan Cauliflower Alfredo

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Unbelievably rich and creamy, this easy vegan Alfredo is bound to become a favorite. Be sure to check the ingredient list on your unsweetened almond milk, as some contain vanilla flavoring even if they aren't labeled as such. For this recipe, you'll want almond milk without any vanilla.
By Carolyn Casner

Cocoa-Chia Pudding with Raspberries

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Have chocolate for breakfast with this unbelievably healthy chia pudding recipe. The deep chocolaty flavor pairs perfectly with juicy raspberries for a fun switch-up from oatmeal for your morning routine.
By Carolyn Casner

Spicy Tofu Hotpot

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Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.
By EatingWell Test Kitchen

Rainbow Grain Bowl with Cashew Tahini Sauce

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This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.
By Sylvia Fountaine

Vegetarian Stuffed Cabbage

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Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian stuffed cabbage recipe. The stuffed cabbage leaves gently bake in a simple tomato sauce. This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.
By Kathy Gunst

Apple Cinnamon Chia Pudding

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Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats: combine chia and your milk of choice, let soak overnight, then top with the classic flavor combo of apples and cinnamon, with pecans for added crunch.
By Carolyn Casner

White Bean Soup (Fassoulatha)

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A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini.
By James Chatto

Mushroom Pate

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Serve this vegetarian pâté recipe as an appetizer with crackers and pickled onions or try it as a sandwich spread. Nutritional yeast, rich in vitamin B12, adds a cheesy flavor without any dairy. Look for the yellow yeast powder or flakes in natural-foods stores.
By EatingWell Test Kitchen

Carrot Smoothie

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This type of drink tends to be pricey in the big city juice bars. Now you can make the recipe at home.
By Diabetic Living Magazine

Oven Sweet Potato Fries

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Making oven fries out of sweet potatoes brings out their inherent sweetness.
By EatingWell Test Kitchen

Moroccan Lentil Soup

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Like most soups, this healthy Moroccan lentil soup recipe gets better with time, so make it a day ahead if you can--or try our easy slow cooker/crock pot recipe variation.
By Joyce Hendley

Miso Vegetable Soup

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Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.
By EatingWell Test Kitchen
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