I made these 5 cozy vegan recipes all fall—and I’m not ready to stop

It started on a rainy October evening. I came home tired, grabbed a butternut squash from the counter, and roasted it without much thought.

What came out of my oven that night—a velvety soup with a side of crispy chickpeas—became the beginning of a fall ritual.

I didn’t set out to cook vegan this season. Honestly, I was just looking for cozy food that hit the spot.

But as the weeks went by, I kept finding myself drawn back to a handful of plant-based recipes that delivered comfort, flavor, and satisfaction without compromise.

Here are the five vegan dishes I cooked all fall long—and why they’ve earned a permanent spot at my table.

1. Roasted butternut squash soup with spiced chickpeas

Personal note: This was the first dish that made me realize vegan comfort food could be just as satisfying as the cream-laden soups I grew up with. The spiced chickpeas take it over the top.

Why it works: Butternut squash roasts into sweet, caramelized richness, and the chickpeas add crunch and protein. It’s a soup that eats like a meal.

Ingredients (serves 4):

• 1 medium butternut squash, peeled and cubed 
• 1 onion, chopped 
• 3 cloves garlic, peeled 
• 4 cups vegetable broth 
• 1 cup coconut milk 
• 1 can (15 oz) chickpeas, drained and rinsed 
• 2 tbsp olive oil 
• 1 tsp smoked paprika 
• 1 tsp cumin 
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread squash cubes, onion, and garlic on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 30 minutes until golden and soft. 
2. In a blender, combine roasted vegetables, broth, and coconut milk. Blend until smooth, then transfer to a pot and simmer gently for 10 minutes. Adjust seasoning. 
3. Meanwhile, toss chickpeas with remaining 1 tbsp olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until crispy. 
4. Serve soup hot, topped with roasted chickpeas.

2. Lentil shepherd’s pie with garlic mashed potatoes

Personal note: This feels like a Sunday dinner straight out of a pub, but without the heaviness. It’s the dish I make when friends come over, and no one misses the meat.

Why it works: Brown lentils give the base a meaty bite, while garlicky mashed potatoes create the ultimate comfort layer.

Ingredients (serves 6):

• 1 cup brown or green lentils, rinsed 
• 1 onion, diced 
• 2 carrots, diced 
• 2 celery stalks, diced 
• 3 cloves garlic, minced 
• 2 tbsp tomato paste 
• 2 cups vegetable broth 
• 1 tsp dried thyme 
• 2 lbs potatoes, peeled and cubed 
• 4 cloves garlic, peeled 
• 1/2 cup unsweetened plant-based milk 
• 3 tbsp vegan butter 
• Salt and pepper to taste

Instructions:

1. In a large skillet, sauté onion, carrots, celery, and garlic until softened, about 8 minutes. Stir in tomato paste and cook for 2 minutes. 
2. Add lentils, broth, thyme, salt, and pepper. Simmer for 25–30 minutes until lentils are tender and liquid has mostly absorbed. 
3. Meanwhile, boil potatoes and whole garlic cloves in salted water until tender, about 15 minutes. Drain and mash with plant milk, vegan butter, salt, and pepper until creamy. 
4. Spread lentil mixture in a baking dish. Top evenly with mashed potatoes. 
5. Bake at 375°F (190°C) for 25 minutes until golden on top.

3. Creamy mushroom pasta with cashew sauce

Personal note: My years in fine dining taught me that creamy pasta can feel like luxury in a bowl. This version proved to me that indulgence doesn’t have to mean dairy.

Why it works: Cashew cream gives the sauce body, while sautéed mushrooms bring umami depth. It feels decadent but doesn’t leave you heavy.

Ingredients (serves 4):

• 1 cup raw cashews, soaked in hot water for 30 minutes 
• 2 tbsp nutritional yeast 
• 2 tbsp lemon juice 
• 2 cloves garlic 
• 1 lb pasta of choice 
• 1 tbsp olive oil 
• 12 oz cremini or baby bella mushrooms, sliced 
• Salt and pepper to taste

Instructions:

1. Drain soaked cashews and blend with nutritional yeast, lemon juice, garlic, and 3/4 cup water until smooth and creamy. 
2. Cook pasta according to package instructions. Reserve 1/2 cup cooking water. 
3. Heat olive oil in a skillet. Add mushrooms, season with salt and pepper, and cook until golden brown. 
4. Pour cashew sauce into the pan, stir to combine, and add pasta plus reserved cooking water as needed to loosen. 
5. Serve hot, topped with extra black pepper.

4. Cinnamon apple crumble with oat topping

Personal note: I’m not much of a baker, but this recipe is foolproof. It became my go-to when I wanted something sweet after dinner—or even as breakfast with coffee.

Why it works: Seasonal apples, warm spices, and a crunchy oat topping that caramelizes beautifully.

Ingredients (serves 6):

• 5 medium apples, peeled, cored, and sliced 
• 2 tbsp lemon juice 
• 1 tsp cinnamon 
• 1/4 tsp nutmeg 
• 1/4 cup brown sugar 
• 1 cup rolled oats 
• 1/2 cup flour (all-purpose or whole wheat) 
• 1/2 cup coconut oil or vegan butter, melted 
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C). Toss apples with lemon juice, cinnamon, nutmeg, and 2 tbsp brown sugar. Spread in a baking dish. 
2. In a bowl, mix oats, flour, remaining brown sugar, coconut oil, and salt until crumbly. 
3. Sprinkle topping evenly over apples. 
4. Bake for 35–40 minutes until the topping is golden and the apples are bubbling. 
5. Serve warm, optionally with vegan ice cream.

5. Spiced pumpkin curry with coconut milk

Personal note: This dish kept me going on busy weeknights. One pot, big flavor, and leftovers that only got better the next day.

Why it works: Pumpkin or squash simmers down into tender bites, while curry paste and coconut milk make it deeply aromatic.

Ingredients (serves 4):

• 1 tbsp coconut oil 
• 1 onion, diced 
• 3 cloves garlic, minced 
• 1 tbsp grated fresh ginger 
• 2 tbsp red curry paste 
• 4 cups cubed pumpkin or butternut squash 
• 1 can (14 oz) coconut milk 
• 2 cups vegetable broth 
• 2 cups baby spinach 
• Juice of 1 lime 
• Fresh cilantro for garnish 
• Cooked rice, to serve

Instructions:

1. Heat coconut oil in a large pot. Sauté onion, garlic, and ginger until fragrant. 
2. Stir in curry paste and cook for 1 minute. 
3. Add squash, coconut milk, broth, salt, and pepper. Bring to a boil, then simmer for 20–25 minutes until squash is tender. 
4. Stir in spinach and lime juice just before serving. 
5. Serve hot over rice, garnished with cilantro.

Conclusion

These recipes started as fall comfort food, but they’ve stuck around because they’re more than that.

They’re affordable, versatile, and genuinely delicious—dishes that don’t feel like a sacrifice but like an upgrade.

Cooking plant-based, even part-time, reminded me that food can nurture not only us but also the planet.

Squash, lentils, apples, mushrooms, and pumpkin—all seasonal, all low-impact—add up to small but meaningful shifts.

So while the weather changes, I’ll still be ladling out squash soup, layering shepherd’s pie, and baking apple crumble.

And if you’re curious where to start? Pick one cozy vegan recipe this week. It might just stick with you, too.