Fall time is now in full swing! All summer long, we dream of breezy chilly weather, thick blankets, and a warm cup of cocoa in hand. Now it is finally here! Don’t worry about what’s for dinner, though, because these healthy fall vegan dinner recipes are just what you’ll need to nourish you and your family or friends!
The fall harvest season is full of fresh produce like pumpkin, sweet potatoes, winter squash, eggplant, radishes, spinach, mushrooms, broccoli, and more. These foods are super high in vitamins such as A and C, which are necessary for keeping the immune system strong and are very nourishing to the skin. It can get quite cold and dry during this transition season to winter, so keeping things warm and full of nutrients is essential to keeping balance in the body. The best thing about these recipes is that they are 100% plant based! Plant based foods are normally much easier to prepare, can be shared with everyone, and capture the essence of fall perfectly.
You may initially be wondering what place pumpkin has in a chili!? It’s actually the perfect addition to this well-known favorite. The pumpkin in this recipe helps to thicken the chili, while also bumping up the fiber! The combination of beans, pumpkin, and hearty vegetables makes this chili an all around well balanced meal that will leave you feeling full and satisfied.
This one is a proven crowd pleaser. The herbs and spices are perfectly balanced, and they create the ultimate fall flavor that we all know and love. It’s also got a nice hint of sweetness from the cranberries and fresh pears.
Dump it, and leave it. This vegan pot roast couldn’t be easier. It’s perfect for those cold days where you just want a warm, comforting, flavorful meal, but you don’t want to spend hours in the kitchen preparing it.
I think we all know by now that the fall season is just an excuse to put pumpkin in anything and everything. If you love the nostalgia of a nice bowl of ooy-gooy mac n’ cheese, then this fall vegan dinner recipe is for you. Oh, and did I mention that it takes less than 30 minutes to prepare?
This is basically a bowl of health–but with a festive twist. Protein packed from the lentils, fiber rich veggies, and complex carbs from the sweet potato. Plus the miso in the gravy contains both pre- and probiotic qualities to promote a healthy gut. It’s feel-good food, no doubt.
Beets are great for improving blood circulation, which is helpful as the colder months approach! I don’t know about you, but I often have a difficult time incorporating this beautiful, nutrient dense fall veggie into my diet. I just never know what to do with them, or how to prepare them. These falafel are the perfect way to sneak in some beets in a creative, tasty way!
Green bean casserole is a staple side dish. This recipe adds mushrooms and rice to transform this dish into the main event. The complex carbs from the rice, combined with the umami flavor from the mushrooms make this a dish that is sure to please vegans and non-vegans, alike.
This fall vegan dinner recipe is so easy, you don’t even have to boil the rice! Just toss everything into a casserole dish and let the oven do it’s magic.
If you’re trying to impress someone, this lentil Wellington is the way to go. It delivers both on presentation and flavor, and despite it’s elaborate form, it’s actually quite simple to prepare.
A vegetable stew is such a staple recipe for the colder months. This one contains barley, so it’s a great dish to try if you’re looking to switch up your grains. Barley is especially good for lowering cholesterol, making it a heart healthy option.
This is a quirky spin off of thanksgiving dinner. You’ve got your vegetables, your gravy, your vegan sausage, your potatoes (in the form of tots). What more could you want in a casserole?
With only six ingredients, this kabocha brown rice soup couldn’t be easier! It gets its delicious umami flavor from the kombu dashi–a seaweed that is rich in iodine, iron, calcium, vitamin A, and vitamin C. What a tasty way to sneak in a ton of nutrients!