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3 Fall Vegetarian & Vegan Meals

Autumn vegan meals recipes
So the trees begin to shed their leaves…the days are moody and at times wintry and sometimes sunny. This only calls for one thing - good food ol’ fall food! Are you excited!? So aside from our extra love for pies during the fall, there are actually a bunch of hearty foods to match the moodl. Here are a few fall-perfect vegan meals that will keep you healthy, energetic, and your stomach more than happy.

The Vegetarian Chili Recipe

Here's a popular light and easy Vegetarian Chili recipe from Robin Miller published in the Food Network. It’s perfect for warming up the tummy and uplifting everyone’s mood when the weather is cold.

You will need:

  • 1 (28-ounce) can diced tomatoes
  • 4 cups reduced-sodium vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can white (cannellini) beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 cup frozen baby lima beans or regular lima beans
  • 1 cup chopped onion
  • 1 green bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced pickled jalapeno (from can or jar)
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano or regular oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 to 2 teaspoons hot sauce
  • 1/3 cup couscous
  • 1/2 cup shredded Monterey jack cheese
  • 1/3 cup chopped fresh cilantro leaves
  • Salt and freshly ground black pepper
In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper. Just before serving, top each serving with shredded cheese and cilantro.

Roasted Pear and Fig Oatmeal

Looking for a fruity, hearty meal to match the weather? Here is a roasted pear and fig oatmeal recipe from Claryn of Hell Yeah It's Vegan!

You will need:

  • small ripe pears, thinly sliced
  • juice of 1 lime
  • 1 c rolled oats
  • 1 c coconut or almond milk
  • 1 c water
  • 4 dried figs, chopped
  • ½ tsp cinnamon
  • ½ tsp ginger powder
  • generous pinch cardamon
  • pinch salt
  • 1 thinly sliced fig as the topping, optional
  • agave nectar, optional
Preheat oven to 350F. Line a baking sheet with a silicone baking sheet or parchment paper. Toss pear slices with lime juice and arrange in a single layer on baking sheet. Bake for ~15 minutes or until slices are tender. In a small pot over high heat, bring oats, milk, and water to a boil. Once boiling, reduce heat and add figs, spices, and salt, and continue to simmer for ~15 minutes, or until oatmeal is cooked. If you’d like the oatmeal to be a bit looser, stir in some more plant milk. Once pears have finished roasting, chop half them and stir into oatmeal. Portion oats into bowls and arrange remaining pear slices and fig slices on top. Drizzle with agave if desired. Serve hot.

Chipotle Pumpkin Black Bean Soup

Soups top the list of fall-perfect foods. You will love this creamy pumpkin black bean soup from Connoisseurus Veg. The cinnamon added will absolutely highlight your days.

You will need:

  • 2 tbsp. olive oil
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1-14 oz. can pumpkin puree
  • 2-14 oz. cans black beans, drained and rinsed
  • 1 tsp. chipotle powder
  • 1 tsp. ground cumin
  • 1/2 tsp. cinnamon
  • 1-14 oz. can coconut milk
  • 1 tbsp. maple syrup
  • 1 tbsp. lime juice
  • salt and pepper to taste

Optional Toppings

  • extra coconut milk or coconut cream
  • pumpkin seeds
  • hot sauce of choice
  • cilantro
  • scallions
  • avocado slices
Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion and bell pepper. Sauté until softened, 5 minutes. Add garlic and cook 1 minute more. Add broth, pumpkin, beans, chipotle powder, cumin and cinnamon. Bring to a simmer, lower heat and allow to simmer, uncovered, 10 minutes, stirring occasionally. Blend half of the mixture, either using an immersion blender or by transferring to food processor or blender, working in batches if needed. Return to pot and place over medium heat. Stir in coconut milk, lime juice, maple syrup, salt and pepper. Cook just until heated throughout. Taste test and adjust seasonings as needed. Ladle into bowls and top with toppings of choice. Serve.

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