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Healthy Vegan Recipes Perfect for Fall

Four delicious and comforting meals that deliver some of the best fall flavors through nutritious ingredients!

Butternut Squash Chili

1 tbsp &1 tsp canola oil

4 cloves garlic (minced)

1 large onion (diced)

½ tsp salt

2 tbsp chili powder

1 tbsp ground cumin

¼ tsp ground cinnamon

¼ tsp ground chipotle chile

2 cups vegetable broth

3 cups butternut squash (cubed)

2 (14 ounce) cans black beans (rinsed and drained)

1 (14 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes


  1. Heat oil in a large soup pot over medium-high heat. Add garlic, onion and salt. Cook, stirring often, until starting to brown (4 to 6 minutes). Add chili powder, cumin, cinnamon and chipotle and stir to coat. Stir often until the spices are fragrant but not scorched.

  2. Add broth and squash. Increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender (18 to 20 minutes).

  3. Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.

  4. Reduce heat to medium-low and simmer, uncovered and stirring often, until the chili is thickened (5 to 7 minutes). Top with cilantro and red onion.

Chickpea Noodle Soup

2 Tbsp olive oil

1/2 medium yellow onion (diced)

3 cloves garlic (minced)

5 medium carrots (cleaned and sliced)

4 stalks celery (diced)

1/4 tsp each sea salt and black pepper

7 cups vegetable broth

1 (15-ounce) can chickpeas (rinsed and drained)

4 sprigs thyme

1 bay leaf

1 sprig Rosemary

8 ounces vegan fettuccine (broken in half)


  1. Heat a large pot over medium heat. Once hot, add oil and onions then sauté for 5 minutes, stirring frequently.

  2. Add garlic and sauté for 2 minutes more. Then add carrots, celery, salt, and pepper. Stir to combine.

  3. Cover and cook for 5 minutes, stirring occasionally. Then add broth (starting with lesser amount), drained rinsed chickpeas, thyme, and bay leaf. Bring to a low boil.

  4. Break noodles into smaller pieces then add. Stir to separate, occasionally stirring while cooking to prevent them from sticking together.

  5. Once noodles are soft (about 10 minutes) reduce heat to a very low simmer and cover. Continue simmering for about 20 minutes to meld the flavors together.

  6. Taste and adjust seasonings as needed, adding more salt or pepper to taste. Remove thyme sprigs and bay leaf and serve.

Roasted Tomato Soup

2 lbs tomatoes halved or quartered

1 sweet onion, quartered

1 Tbsp thyme

1 Tbsp roughly chopped basil

2 Tbsp lemon juice

¼ c olive oil

1 Tbsp agave

¼ tsp cayenne

pinch salt and pepper

1 roasted garlic head (recipe below)

roasted garlic process:

  1. Pre-heat oven to 400 degrees.

  2. Slice off the top each head of garlic to expose some of the cloves inside.

  3. Place garlic cut side down onto a baking sheet.

  4. Drizzle with olive oil and roast in oven until browned and cloves are tender (about 30 min).


  1. Pre-heat oven to 400 degrees.

  2. Quarter tomatoes and onion and place in a large bowl.

  3. Add thyme, basil, lemon juice, agave, olive oil.

  4. Then add a pinch of cayenne, salt and fresh ground pepper, and toss until well-coated.

  5. Place all ingredients except roasted garlic onto a baking sheet. Roast for 20 minutes.

  6. Once roasted, put all ingredients into a high speed blender. Add all cloves from 1 head of roasted garlic, then blend until smooth.

  7. Finish with black pepper and fresh basil.


1 Tbsp olive oil

5 cloves garlic (minced)

1 3-inch piece