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Vegan Fall Recipes: Seasonal Plant-Based Delights


The leaves are falling, the days are getting short and the air is turning brisk. It’s the perfect time of the year to curl up on the couch with a blanket and chow down on comfort meals.

Soups and chilis are the standard go-to for autumn recipes for most folks. It makes sense, as these delightful dishes bring nutrition and warmth as the days get colder.

There’s one big problem, however. Many of these meals feature meat and other ingredients that don’t align with the vegan lifestyle.

Here are some of our favorite vegan fall recipes, made with our plant-based products, to help you through the autumn months.

Delicious Fall Breakfast Recipes

Carrot cake baked oatmeal

Who says you can’t have dessert for breakfast? Classic oatmeal with brown sugar is satisfying on its own, but this recipe takes the dish to a whole new level of flavor.

You start off with filling items like rolled oats, our Hemp Unsweetened Original Beverage, flaxseed, carrots, walnuts and raisins. But then you add in an explosion of sweetness with pumpkin pie spice, pure maple syrup and vanilla extract.

See the full recipe: Carrot Cake Baked Oatmeal

Pressure cooked steel cut cinnamon oatmeal

Hopping back over to breakfast territory, here’s another oatmeal dish that’ll warm your heart. This time, it’s less focused on decadence and more on simplicity.

You need only four ingredients: steel cut oats, ground cinnamon, sea salt and Pacific Foods Cashew Unsweetened Original Plant-Based Beverage. Consider adding fresh fruit like berries or cut bananas as a topping. For a nuttier finish, sprinkle your favorite nuts on top. 

See the full recipe: Pressure Cooked Steel Cut Cinnamon Oatmeal

Nourishing Family Dinner Recipes

Autumn broccoli potato soup

Of course, what would fall be without some comforting soups? This dish has filling ingredients like sweet potato, broccoli and wild rice.

Broth can sometimes be the barrier between vegan and non-vegan soups. Even vegetable soups often contain beef or chicken broth. Fortunately, that won’t be a problem here.

Our recipe uses Organic Low Sodium Vegetable Broth and Hemp Original Unsweetened Plant-Based Beverage. You’ll enjoy the delight of soup without having to compromise flavor or texture. Just be sure to use vegan butter, like the recipe calls for!

See the full recipe: Autumn Broccoli Potato Soup

Autumn salad with dairy-free tahini hemp dressing

Salads might not come to mind right away when you think of fall foods. They’re usually considered a light appetizer that you eat before a meal or as a side dish.

But hear us out: salads can be hefty and make for a great stick-to-your-bones meal. Sure, our recipe still uses ingredients you’d expect, like spinach and pecans. But there’s a lot more to it! This dish also contains butternut squash, Brussels sprouts, maple syrup, apples, avocados, cranberries and pecans.

This salad packs a lot of autumnal flavor and holds its own against any other meal. Feta cheese is suggested as an optional topping, but to keep the recipe vegan, just skip it!

See the full recipe: Autumn Salad with Dairy-Free Tahini Hemp Dressing

Crockpot mashed potatoes

One of the best eating holidays takes place in autumn: Thanksgiving! And for many of us, the most anticipated part of a Thanksgiving dinner is the mashed potatoes.

Crockpot mashed potatoes are simple to make and are comprised of only five ingredients, with russet potatoes as the centerpiece. We also incorporate two of our plant-based products to keep these vegan-friendly: 

To keep this recipe vegan, be sure to swap out dairy butter for your favorite vegan butter substitute. 

See the full recipe: Crockpot Mashed Potatoes

Butternut squash pizza with kale

Pizza is so customizable that you could even have pizza for breakfast, lunch and dinner without getting bored. The options are limitless!

With that in mind, why not make an autumn-specific pizza? Start with a pre-made pizza dough (check the label to make sure it’s vegan!) and Pacific Foods Organic Creamy Butternut Squash Soup. Then top it with your preferred vegan cheese, chickpeas, onion, tomatoes, pepper flakes and oregano.

Once the pizza is baked, add the final touch: a delicious mixture of kale, oil, lemon juice and salt. This pie is sure to become a quick season favorite!

See the full recipe: Butternut Squash Pizza with Kale

Mini maple pumpkin pies

Speaking of pie, let’s jump to a little cuisine for the sweet tooth. Maple and pumpkin create a divine aroma that’ll wake up your senses and send you to dessert heaven. Swapping out dairy milk for our Organic Coconut Unsweetened Original Beverage makes this a dessert that everyone can enjoy.

But except for Thanksgiving, we usually don’t want an entire pie sitting around tempting us. Our recipe makes 18 mini pies that you can share at a party or freeze and take out whenever you’re craving them.

See the full recipe: Mini Maple Pumpkin Pies

Warm autumn farro and roasted vegetable salad

This hearty salad recipe gets all its gusto from its farro base. Farro is a type of wheat mix that’s filling and has a pleasant taste and texture. Cooking the farro in our Organic Vegetable Broth makes it even more delectable.

Additionally, there are plenty of mild, earthy flavors from the carrots, kale and butternut squash. Plus, the garlic, apple cider vinegar and Dijon-style mustard provide this dish with a lovely kick of zest.

Keep in mind that the original recipe calls for crumbled Feta cheese. You’ll want to omit this to make the recipe vegan. Instead, opt for your favorite vegan cheese to make this recipe your own. 

See the full recipe: Warm Autumn Farro and Roasted Vegetable Salad

Wild rice, mushrooms and leek stuffing

Ah, stuffing. Many families have had holiday arguments break out over whose stuffing recipe is the best. We’re not trying to drive a wedge, but we think this recipe can be a contender in your vegan household.

There are plenty of the usual suspects in the ingredients, but the biggest difference makers include our Organic Mushroom Broth and over a pound of assorted sliced mushrooms like cremini, baby bella, oyster, morels and shiitake.

See the full recipe: Wild Rice, Mushrooms and Leek Stuffing

Winter vegetable and grain stuffed butternut squash

Think of these as a wholesome, autumnal version of stuffed baked potato or potato skins. You cut some medium-sized butternut squashes in half, scoop them out and bake them in the oven.

Once baked, stuff them with a mixture of our Organic Vegetable Broth, quinoa, onions, kale, cabbage and a few seasonings. You can also sprinkle on pomegranate seeds, fresh thyme and a drizzle of tahini as a finishing touch.

See the full recipe: Winter Vegetable and Grain Stuffed Butternut Squash

Vegan one pot butternut alfredo

Pasta might be the ultimate food to fill your stomach. This recipe is basic, but you won’t feel like anything was missing when you’ve finished it. All you need is fettuccine along with our Organic Vegetable Broth and Creamy Butternut Squash Soup.

You can stick with the fundamentals, or you can add other ingredients like peas, salt, pepper and anything else you’d enjoy in your alfredo. 

See the full recipe: Vegan One Pot Butternut Alfredo

Embrace autumn bliss with vegan fall recipes and ingredients from Pacific Foods

Here at Pacific Foods, we offer a variety of plant-based products to ensure our vegan friends can enjoy many fall staples. Pacific Foods can help level up your ideal autumn cuisine with quality vegan products. Stock up today and be ready for this beautiful season!