16 cozy vegan fall dinners (that aren’t soup)

Here are 16 of my favorite vegan fall dinners to enjoy when the leaves outside start to fall. No soup spoon required.

(Craving something soupy instead? Check out this tempting list of vegan fall soups.)

In this post:

For comfort food that requires a knife and fork, you can’t beat this decadent vegan schnitzel recipe.

Chickpea cutlets are breaded in saltine cracker crumbs, and then pan-fried until perfectly golden. (Leftovers are terrific on a chickpea tenderloin sandwich!)

Serving suggestions: mashed potatoes & easy meatless gravy, apple chutney, and vegan creamed kale.

Cashew cream makes this full-bodied vegan risotto extra decadent. Loaded with mushrooms and vegan sausage, it’s always a showstopper.

Have any leftovers? Use them to make vegan arancini in the air fryer or oven.

Serving suggestions: roasted fennel with vegan parmesan, asparagus fries, and roasted delicata squash.

Sure, cheesy vegan scalloped potatoes could be a side dish. But when they’re this good, who are we kidding? Move that casserole dish to the front and center!

For this cozy fall dinner, thin slices of potato are encased in a custard-like cashew cheese sauce and cooked until tender.

This comforting dish is a labor of love. So be sure to make extra for mouthwatering leftovers all week long. (Or freeze it for a convenient home-cooked dinner anytime!)

Serving suggestions: easy spinach salad, crispy fried summer squash, and roasted Brussels sprouts with apples.

Sheet pan dinners are well loved for their convenience and easy clean-up. The only thing that could make them more enticing is if the sheet pan was covered in an inviting layer of nachos!

These sheet pan BBQ jackfruit nachos are smothered in corn, bell pepper, avocado, and melty vegan cheese. A guaranteed crowdpleaser every time!

Pro tip: Make a double batch of barbecue jackfruit, and use half on BBQ jackfruit sandwiches!

Serving suggestions: Add pickled veggies for extra tang and crunch. Think quick pickled jalapenos, pickled red onions or pickled shallots.

Hearty air fryer stuffed peppers are filled with veggie sausage, rice, onions, garlic, and Italian spices in a tomato-y sauce.

Ready to eat in just 30 minutes, thanks to the air fryer!

Serving suggestions: red wine mushrooms, sauteed zucchini and summer squash, and sauteed kale.

Dinner is a breeze with vegan flatbread pizza! Store-bought naan flatbread is a terrific time-saving shortcut.

It’s piled high with vegan pepperoni, mushrooms, bell pepper, onion, and olives for a classic supreme-style pie. Or personalize it to suit your tastes!

Serving suggestions: onion rings, tomato bruschetta, and kale salad with roasted chickpeas.

Tater tots are a delicious side dish that the whole family loves. But you know what’s even better? Popping them into vegan chorizo burritos!

Crispy tots add delicious texture to these vegan chorizo burritos with black beans. (Drizzle with vegan sriracha mayo for even more tasty goodness with every bite!)

Serving suggestions: southwest salad, sweet fried plantains, and tortilla chips with roasted tomato salsa.

Lean into blue plate special vibes with a hot open faced sandwich. This retro re-make is piled high with seitan, mashed potatoes, and gravy on a slice of bread.

With comforting carbs in every bite, there’s a reason it was a childhood favorite.

Serving suggestions: roasted cabbage, air fryer green beans, and fall salad with apples and candied pecans.

There’s a reason this vegan French dip is a reader favorite. It’s filled with full-bodied jackfruit as the “meat,” vegan cheese, horseradish mayo, and savory au jus for dipping.

The autumn chill will melt away with every dunk.

Serving suggestions: oven baked fries, easy coleslaw, and air fryer radishes.

If comfort food to you means bratwurst, sauerkraut, and beer over a pile of mashed potatoes, have I got a recipe for you. Beer braised vegan bratwurst with sauerkraut is hearty and filling in all the best of ways.

Serving suggestions: mustard mashed potatoes, pierogi with sauteed kale, or garlicky broccolini.

Cheesy vegan udon noodles can be on the table in just 25 minutes!

This comforting dish is made with thick udon noodles coated in a dairy-free cheese sauce. Then it’s topped with browned Brussels sprouts for a variety of tastes and textures with every bite.

Serving suggestions: chipotle tofu dumplings, sesame kale, and sugar snap peas stir-fry.

At our house, we make soy chorizo tacos at least once a week. Filled with black beans and Trader Joe's soy chorizo (or your preferred brand), this tasty recipe makes mealtime a breeze.

Not only are they an easy dinner that always tastes good, they’re also great for repurposing into taco salad, burritos, and bowls.

Serving suggestions: Tomatillo salsa and tortilla chips, guacamole, vegan nachos with cashew queso, or refried pinto beans.

Thanks to the air fryer, vegan eggplant parmesan is a weeknight-friendly dinner. Slices of eggplant are breaded in panko (gluten-free optional), seasonings, and vegan parmesan cheese.

Then they’re topped with marinara and non-dairy mozzarella until warm and melty. Great with pasta marinara or on a sandwich!

Serving suggestions: vegan garlic butter noodles, pesto pasta with artichokes & chickpeas, or air fryer spaghetti squash.

Baked tofu with lemon and rosemary has been my go-to tofu recipe for years! Filled with bright and tangy flavors, it’s great as a main course, or slipped into sandwiches and wraps.

Serving suggestions: pesto rice, air fryer asparagus, or baked farro with tomatoes & herbs.

Mini vegetable pot pies are packed with celery, carrots, potatoes, peas, and chickpeas in a luxuriously creamy cashew sauce. Then they’re topped with a flaky, buttery pie crust.

Perfect for a chilly fall day! (It’s also one of my favorite Thanksgiving main courses!)

Serving suggestions: salad with persimmons & delicata squash, garlicky collard greens, and vegan scalloped potatoes.

Tofu scramble may seem like breakfast’s domain, but to my mind, there’s nothing cozier than breakfast for dinner. You get a lot of veggies in one easy to prepare dish.

This one is packed with kale and bell peppers. Then it’s finished with avocado for maximum deliciousness.

Serving suggestions: breakfast potatoes, vegan French toast, or open faced tomato sandwich.