The fall season is here! Now is the time to fully enjoy seasonal vegetables. Of course my beloved pumpkin season is starting again. But it’s not just Hokkaido, butternut and spaghetti squash that are now back on the table. The first Brussels sprouts are also tempting, cauliflower is available regionally and mushrooms spoil us with their wonderful aroma.
This culinary delight is accompanied by colorful foliage and the last warm rays of sunshine shining through the colorful leaves. When the sun is still giving off its warmth and the days are simply beautiful, we stay out in the fresh air for a long time and enjoy nature.
After such an active day in the fresh air, we come home hungry. To make cooking easier on such a beautiful fall day (or a rainy day if you want to get home quickly), I have mine for you today 10 best vegan fall recipes summarized. Whether warming millet porridge, creamy Hokkaido soup, delicate waffles with pumpkin butter or aromatic pasta – in this article you will find a wealth of seasonal recipe ideas with which you can pamper yourself and your loved ones in autumn. From hearty to sweet to savory or very special, there is something for every taste. So look forward to delicious and healthy breakfast recipes, fresh and autumnal salads and warming and filling main dishes. Each of these recipes has been tried and tested many times, has been cooked many times – not just by me – and is prepared with seasonal and, at best, regional ingredients.
Make yourself comfortable with a warm cocoa or tea and enjoy the wonderful and colorful autumn season. As always, I look forward to your feedback in the comments, on Facebook or Instagram, your Lea.
My 10 best vegan autumn recipes for you
Quick & easy: pumpkin and apple soup from the oven
Whether golden autumn or bad weather – a creamy, wonderful pumpkin soup is always a good idea.
This is one of my all-time favorite fall recipes! Because this pumpkin soup is not only incredibly creamy and tastes seductively good. It is also prepared in a flash. The ingredients are simply roasted in the oven and then pureed. This “roasting” process also gives the soup its unique, intense flavor. Thanks to the addition of apples, it also becomes wonderfully fruity. Perfect for rainy and cold days when you want to warm yourself with the wholesome soup. I like to serve it with roasted garlic baguette. Dip in, enjoy, be happy. Try it out now.
Pumpkin apple butter with vegan waffles
Have you ever made pumpkin apple butter? A wonderfully fruity-sweet treat for dipping, topping or enjoying on its own.
Warm, soft and gluten-free waffles dipped in fruity pumpkin butter! Well, how does that sound? This is a super delicious sweet tooth recipe for anyone who loves something sweet in autumn. The apple butter is creamy-sweet and goes perfectly with delicious waffles, but also as a topping for muesli, fruit salad, as a spread or just for spooning! This will put a smile on everyone’s face and taste simply delicious. Sealed in a screw-top jar and stored in the refrigerator, the apple butter stays fresh for around 1 week. You can also use them in many baking recipes as an “egg substitute” (instead of applesauce or mashed banana). This way you can give your baked goods an additional great autumn aroma.
Pasta with Brussels sprout pesto and toasted breadcrumbs
Pasta, Brussels sprouts and tender vegan butter crumbs. This is Brussels sprouts at their most delicious – a recipe that will win over even Brussels sprout critics.
Brussels sprouts are a classic winter vegetable – but the Brussels sprout season traditionally opens in autumn. But what delights one palate makes other people turn up their noses. Because the taste of Brussels sprouts is polarizing: some people love them, others can’t stand the slightly charcoal, slightly bitter taste. That’s where I come into play again: I believe that enjoyment or regret when it comes to Brussels sprouts depends on how they are prepared. That’s why today I’m going to show you this fantastic Brussels sprouts pasta that you’ll definitely delight your loved ones and guests with.
Spaghetti squash with green seed bolognese
This dish will make your taste buds dance with joy. Spaghetti squash is a brilliant dish for the whole family and especially for children.
In addition to Hokkaido and butternut pumpkin, there is also the extremely delicious spaghetti squash. The name says it all, because after preparation it pulls long strands that look like spaghetti. That’s why this pumpkin is a special eye-catcher for children. Preparation is very easy: the pumpkin halves are simply cooked in the oven. When the flesh is warm and soft, you can fluff it up with a fork and serve the “spaghetti” directly in the colorful, pretty “natural bowl”. You can choose a classic tomato sauce as a topping, prepare a creamy béchamel, add a cream sauce or serve your spaghetti squash with pesto of your choice. In this recipe I’ll show you how to make a delicious green seed bolognese. Spaghetti squash is simply a delicious, quick and easy fall dish that the whole family will enjoy.
Warm aromatic pumpkin and millet porridge
Warm, cinnamony, wonderful – you can start your day off right with a millet and pumpkin porridge.
This delicious pumpkin and millet porridge is a wonderful, warm start to the day on cool autumn days. Millet is also gluten-free and provides the body with important trace elements and minerals such as iron, silicon and magnesium. The iron content in particular is high. That’s why I also stir a tablespoon of lemon juice into the porridge in this recipe. This means the body can absorb and utilize iron even better. In keeping with autumn, I combined the millet in this recipe with cinnamon-aromatic pumpkin.
Golden Glow autumn salad with cauliflower and pumpkin
Let it glow! A wonderfully filling and nutritious salad that brings all the colors of autumn to your plate.
This extremely delicious and healthy bowl is as golden and colorful as autumn. With delicious Hokkaido pumpkin, crunchy pumpkin and fruity pomegranate seeds. Lots of healthy, fresh vegetables give you the perfect mix of nutrients in this “Golden Bowl”. This will get you fit for the cold season and of course it tastes absolutely delicious. Get the energy you need now for the golden, but often grey, wet autumn. Have fun trying.
Autumnal, aromatic chanterelle quiche
A quiche is always a highlight on the table and a wonderful autumn treat with aromatic chanterelles.
No autumn without delicious mushrooms! Chanterelles are particularly aromatic and give every dish a hearty, incomparable taste. You can prepare chanterelles as a cream sauce, serve them with pasta and even use them as a pizza topping. Here I’ll show you a special highlight for your autumn table: A juicy chanterelle quiche with aromatic smoked tofu and a crispy edge. And you can easily store the quiche in the fridge for a few days – if you have leftovers for that long. I’ll link you to more chanterelle ideas here. Also take a look at the next autumn highlight! Have fun and enjoy trying it out.
Zucchini pancakes with creamed chanterelles
Creamy mushrooms with crispy fritters – this chanterelle cream dish is pure comfort food. When the chanterelle season comes to an end, the dish also tastes wonderful with mushrooms.
3 in 1! In this recipe I’ll show you how to prepare delicious zucchini fritters, along with the best chanterelle sauce of all time and a healthy, creamy cream alternative. Because in this recipe I use my beloved “cream substitute made from white cannellini beans”. I am a huge fan of this quick “bean cream”. Because instead of an unnecessary amount of fat, it contains lots of valuable, complex carbohydrates and protein. The result is at least as creamy and delicious as when using store-bought, plant-based cream. Of course, you can also make the zucchini fritters individually and enjoy them with other sauces of your choice, dip them in hummus or eat them with vegan herb quark. By the way, they taste very good both warm and cold. But in combination with the creamy mushrooms, it creates a truly delicious late summer-autumn highlight.
Vegan pumpkin donuts with glaze or coconut blossom sugar
Here the palate is pampered and the eye eats too. Bake fluffy, soft, delicious pumpkin donuts with me.
Who says you can only make soup or curry from pumpkin? Let’s just conjure up vegan donuts out of golden yellow pumpkins! These vegan pumpkin donuts are sure to delight you and your loved ones! Donuts are super tasty anyway and with the pumpkin they become a seasonal highlight! They become incredibly fluffy and delicious. In the recipe I show you how you can refine them with a glaze or prepare them with a sugar and cinnamon layer. These pumpkin donuts are easy to prepare, sweet and irresistible.
Simple vegan & gluten-free plum cake
One of the most popular recipes on my blog. No wonder – this quick and easy cake is fruity, sweet and simply irresistible.
Vegans and non-vegans alike love this juicy, fruity cake. As a little “additional highlight” I add roasted buckwheat grains as a topping to this cake. This gives a great crunch. Be sure to try it out. You can also use the roasted buckwheat as a crunchy topping for your mueslis and porridges. Another little secret in this recipe is “coconut blossom sugar”. Thanks to numerous healthy minerals, this is not only many times healthier than classic white sugar, it also gives your baked goods an incomparable caramel note. Soo good, I tell you. You can also modify the cake and use apples or pears instead of plums. Just as you like.
Bonus: recipe tip
Yikes, have we already reached 10 recipes? I can’t even decide what to choose. Because autumn is simply delicious. So at the end there is a bonus recipe tip: my beloved turned quince cake.
Turned down quince cake
Quinces are a mix of apples and pears. In contrast to these two types of fruit, you cannot eat quinces raw. Many people use it to make jam or jelly – but I prefer to make a cake out of it! And not just any cake – no! A turned quince cake where the fruit caramelizes itself.
