5 Cozy Vegan Autumn Recipes

Autumn cooking can be as simple as a warm bowl at the kitchen table or as generous as a little feast shared with friends. Pumpkin, squash, mushrooms and grains bring plenty of color and texture to a plant-based menu, without needing a different recipe for every part of the evening.

This collection brings together five recipes from the Wonderfilled kitchen archive. Choose one for dinner, or use the menu ideas below to put a few together. Each link takes you to the full ingredient list and method, so you can plan your quantities and preparation before you begin.

1. Creamy pumpkin and sage soup

Start here when you want something warm and spoonable. Pumpkin is blended with onion, garlic, ginger and vegetable broth, then finished with coconut milk. Sage and nutmeg give the soup its autumn character, while toasted pumpkin seeds add texture at the table.

It works as the center of a simple soup-and-bread supper or as a small first course before stuffed squash. Choose a sweet cooking pumpkin rather than a decorative carving pumpkin, and read the blending instructions before handling the hot soup.

See the full creamy pumpkin and sage soup recipe.

2. Stuffed acorn squash with wild rice, cranberries and pecans

Halved acorn squash makes a beautiful individual main. The roasted flesh holds a filling of wild rice, dried cranberries, pecans, onion, garlic, thyme and rosemary: tender, chewy and crunchy in the same dish.

This is a good choice when you want a main that looks at home on an autumn celebration table. The full recipe has you cook the rice while the squash roasts. Note that the tablespoon of olive oil is divided between brushing the squash and cooking the filling.

See the full vegan stuffed acorn squash recipe.

3. Vegan stuffed mushrooms

These smaller bites bring garlic, parsley and a creamy filling to the menu. Button mushroom caps are filled with vegan cream cheese, chopped stems and breadcrumbs, then baked until tender with a golden top.

Serve them as a starter while everyone settles at the table, or alongside pumpkin soup for a less formal meal. The recipe offers cashew cheese as an alternative, so check the ingredients of whichever cheese you choose when cooking for guests.

See the full vegan stuffed mushrooms recipe.

4. The Warm Earth Bowl

For an everyday dinner, this bowl combines barley and bulgur with adzuki beans, edamame, broccoli, carrot and red pepper. It is a different kind of comfort from the soup: something to stir together in a wide pan and serve warm, with plenty of color.

The recipe includes instructions for cooking the grains and beans, along with a shortcut using cooked beans. Check those steps first rather than treating the final time in the pan as the whole preparation time. Lemon, soy sauce and sesame are among the optional additions in the original recipe.

See the full Warm Earth Bowl recipe.

5. Salted caramel macchiato cheesecake

For dessert, coffee and caramel make a rich finish. This cheesecake has a biscuit base and a filling of soaked cashews, coconut milk and espresso, with caramel in the layers and on top.

It needs advance planning. Allow for soaking the cashews and for at least four hours of chilling, as directed in the recipe; the instructions also suggest an overnight chill. The linked caramel guide has three different methods, with different ingredients and cooking times.

See the full salted caramel macchiato cheesecake recipe and choose your vegan caramel sauce method.

Three ways to turn the recipes into a meal

A quiet weeknight: choose pumpkin and sage soup with bread, or make the Warm Earth Bowl. One recipe can be the whole plan; there is no need to turn an ordinary dinner into a production.

A little dinner with friends: start with small bowls of soup, serve stuffed acorn squash as the main, and finish with cheesecake made ahead. Check the servings on the individual recipes and adjust your shopping list to your guest count.

A relaxed sharing table: put the stuffed mushrooms in the center and serve the soup alongside them. If you want dessert, the cheesecake can be waiting in the fridge rather than taking up space in the oven.

A few details to check before you shop

Read each complete recipe and make one combined shopping list. Pumpkin and acorn squash are different ingredients; barley and bulgur are different grains. The mushrooms and squash also use different oven temperatures, so plan separate oven stages if you make both.

Ask guests about allergies rather than assuming that vegan means suitable for everyone. These recipes include ingredients such as pecans, cashews, wheat, soy and coconut, depending on the dishes and alternatives you choose. Check the labels on vegan cheese, biscuits, breadcrumbs and other packaged ingredients as well.

If the cheesecake is part of your menu, begin with its soaking and chilling requirements. For the savory dishes, follow their own methods and keep the finished food and kitchen equipment ready for the next step. Let the plan be small enough to enjoy.

For more ideas from the archive, browse Wonderfilled’s autumn bucket list or take inspiration from the seasonal home decor guide when setting your table.