A roundup of 10 Healthy Vegan Comfort Foods for Fall! Whether you’re looking for an indulgent pumpkin mac and cheese or a one-pot weeknight dinner, this list is full of delicious fall weather inspiration!
1. Creamy Pumpkin Mac and Cheese
Creamy Vegan Pumpkin Mac and Cheese
The BEST vegan mac and cheese you’ll ever taste! Made with wholesome ingredients like roasted pumpkin and cashews, but super creamy and indulgent, this Creamy Vegan Pumpkin Mac and Cheese is vegan comfort food at its finest.
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What readers are saying about this recipe:
- Blog reader Sam says, “I’ve never been a huge fan of regular mac-and-cheese, but I wanted to make a vegan cheese sauce, so I tried this recipe. And it was incredible! My non-vegan room mates can attest to that. I can now honestly say I prefer vegan mac-and-cheese over the regular kind.“
- Blog reader Biota says, “ Hands down the best mac and cheese I’ve ever made, and such a bonus that it’s made with only clean ingredients!.”
- Blog reader Judy P. says, “This is the BEST vegan cheese I have ever made. Thank you so much 😊 I will use it again and again.”
- Blog reader Adi says, “This recipe is a perfection. I have never made a sauce like this before, ever, so I followed the measurements in detail. It came out just wonderful. And it is truly so very lovely in taste, texture and colour 😊.”
2. Cheesy Baked Butternut Squash
Note: you can also view this recipe on Youtube.
Cheesy Baked Butternut Squash (Vegan)
If you think being vegan means missing out on Thanksgiving, these Cheesy Baked Butternut Squash will change your mind! Butternut squash is filled with hearty grains and a cheesy Alfredo sauce and then baked again until melty and golden brown. Serve as a hearty main dish for the holidays!
What readers are saying about this recipe:
- Blog reader Lisa says, “Great recipe. I ended up just placing everything in little ramekins instead of back in hollowed our squash!”
- Blog reader Christina says, “It’s SO good, really! I made it as the only vegan dish for a traditional Thanksgiving, and everyone loved it. I was honestly skeptical because I’ve never had stuffed butternut squash and vegan cheese (even as a vegan) stresses me out!- but it turned out delicious. Thank you so much for your wonderful recipes. I love coming here for your fancy ones and your casual ones are just as unique and decadent tasting, and every one I’ve ever made has never disappointed.”
- Youtube viewer says Kay Von Kent, “I made the butternut squash dish and I absolutely love it! Does it make me a glutton if I was already sampling the Alfredo sauce before I added it to the squash? LOL.”
3. One-Pot Chili Mac
One-Pot Vegan Chili Mac
A protein-packed chili meets pasta in this One-Pot Vegan Chili Mac! Easy and quick and made with simple ingredients, this is a perfect hearty weeknight-friendly and budget-friendly dinner! Easy to make gluten-free, soy-free, and oil-free.
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What readers are saying about this recipe:
- Blog reader Monica says “Made this tonight and it was a big hit. My hubby and 2 boys loved it as much as I did! Thank you for this great recipe!”
- Blog reader Kate says, “Thank you for this recipe! I made it yesterday at it was delicious! I skipped the corn and tempeh but added bok choy and vegan ground beef imitation that i needed to use up. Now I have a full pot for the whole week :)”
- Blog reader Diane says, “ Hi Nisha, I just made this for the Super Bowl. So simple to put together and the flavors are delish. I made just as your recipes reads and it’s perfect as is. Love your recipes!!”
- Blog reader Erin says, “I made this the other night and added in Beyond Meat instead of the tempeh and a second can of beans (kidney and black) – this was bomb and will definitely be adding to my list of regular recipes! It tastes even better the second and third day too!”
4. Red Lentil Curry
You can also view this recipe on Youtube.
Red Lentil Curry
This luxurious, fan favorite Red Lentil Curry will get you truly excited about lentils! It’s an ultra-creamy and gourmet Indian-inspired meal made in one pot with pantry staples. Whip it up on a weeknight in 45 minutes!
Check out this recipe
What readers are saying about this recipe:
- Blog reader Steph says, “I made this last night. Might I say, my home has never smelled more delightful. This recipe was wonderful, simple and I can’t wait to make it again.”
- Blog reader Tara says, “Bro……. this is so delicious. I honestly couldn’t tell ya how such a simple recipe turns out so deliciously, but it’s great! Easy to make– not easy to mess up (usually I find a way, but not this time!). MMmm nutty and creamy and spicy and nutritious. yay lentil curry!”
- Blog reader Trapper says, “This is one of the best lentil curries I’ve ever had. Like I see someone else did, I used half the amount of coconut milk and used Thai chilis in lieu of serranos. I also threw a bunch of overripe cherry tomatoes into my magic bullet and used that for the tomato component. Creamy, spicy and really hit the spot – the lemon and almond butter are such great additions to this dish. Will definitely be making this one again!”
- Youtube viewer Ju Eats PLants says, “HOLY. CRAP. I made this for my family for dinner tonight and it is hands down the best dish I have ever made, possibly best dish I’ve ever eaten in my life. Sooooo delicious, it’s like better than restaurant quality. Also shockingly easy to clean up after, too! THANK YOU NISHA!!!! Will be making this again very very very soon.”
5. Pumpkin Ricotta Stuffed Shells
Vegan Pumpkin Ricotta Stuffed Shells
The ultimate fall comfort food, these vegan Pumpkin Ricotta Stuffed shells are cheesy, creamy, chewy, and garlicky. Made with a homemade vegan ricotta spread, pumpkin, and the best garlic béchamel sauce, you'll never put your fork down!
Check out this recipe
What readers are saying about this recipe:
- Blog reader Liza says, “I just made this for my non vegan family and it was SO good. They all loved it and recommended that we make it again for Christmas dinner.”
- Blog reader Sydney says, “This is SO GOOD! Hearty and filling and cheesey and a lil crispy and oh so satisfying! You’re the best!.”
- Blog reader Margie says, “I made this for Christmas dinner. It was absolutely FANTASTIC! Everyone–including meat eaters–thought it was great! I was never even asked if it was vegan!”
- Blog reader Emily says “This was fantastic! I made it for Thanksgiving and it was a hit! Looking forward to making it again soon. It’s one of those dishes you can bring to any holiday event and no one would know it’s vegan.”
6. Butternut Squash Curry with Chickpeas
Butternut Squash Curry with Chickpeas
This Butternut Squash Curry is the most delicious Thai-inspired vegan curry you’ll ever try! Packed with aromatic Thai flavors, well balanced in nutrients, and indulgent yet wholesome, it’s a complete one-pot weeknight meal that’s meal prep- and freezer-friendly.
Check out this recipe
What readers are saying about this recipe:
- Blog reader Kati M. says, “We’ve made this curry multiple times now, and it is SO flavorful and easy to make. It is a staple lunch and dinner for us. Thank you so much for sharing!”
- Blog reader Marcella says, “This was so delicious! My boyfriend and I were so impressed. The amazing aromatics in this recipe rock! From the moment the coconut oil hits the warm pan, to the end when adding in lime juice. So so delicious and easy! Thank you for sharing!”
- Blog reader Rossella says, “This curry has become a midweek meal in our house. We all love it! I usually serve it with steamed rice and garlic naan, sprinkled with fresh coriander. It’s always a dish I look forward to. Thanks for the recipe!”
- Blog reader Aleasha says, “Made this for the first time and halved the recipe because I only had a small butternut squash. It was amazing and the house smelt like heaven. Thank you, this will made many more times.”
7. 10-Ingredient Red Lentil Bolognese
Note: you can also view this recipe on Youtube.
Lentil Bolognese
This 10-ingredient Lentil Bolognese is what comfort food dreams are made of. The meaty, umami, and flavor-rich sauce simmers together wholesome, pantry-staple ingredients in one pot in less than 1 hour. An easy, yet gourmet Italian-inspired sauce for pasta night!
Check out this recipe
What readers are saying about this recipe:
- Blog reader reader Marta says, “Okay this is the best Bolognese ever! I love it so much, will definitely make it again.“
- Blog reader reader Theresa says, “This recipe in itself is incredible, by far my favourite vegan bolognese, but if you wanna take it just a bit further, substitute a third to half of the broth with red wine. It’s so good!”
- Blog reader April says, “Today was my first day trying to transition to plant based eating and I tried this recipe. I am soo pleasantly surprised!! This meal was soo DELICIOUS! I am going to try a few more of your recipes.”
- Blog reader Vanessa S. says, “I love this recipe. I add salt and pepper to taste, and comes out perfect! My husband loves it and he used to think vegan food was bad. I’ve been trying to convince him for a while and he has only been convinced that not all meals need meat by your recipes! Thank you <3”
8. Instant Pot White Bean Stew
Note: you can also view this recipe on Youtube.
Vegan Instant Pot White Bean Stew
A dump-and-go Instant Pot recipe that couldn’t be simpler! This Instant Pot White Bean Stew is healthy, vegan, gluten-free, nut-free, soy-free and has no added oil. And it comes together with zero hands-on cooking!
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What readers are saying about this recipe:
- Blog reader Maneesha says, “What a great recipe! So easy to make! I love the addition of the gremolata! Absolutely delish! You nailed it with this one, Nisha!”
- Blog reader Amanda F. says, “recipe was delicious. I will definitely make again. Thank you.”
- Blog reader Melanie says, “This was amazing! The lemon and parsley totally complete it!”
- Blog reader Nina says, “I‘ve tried many dump and go instant pot recipes because they’re so easy but they’re usually a little lacking in flavor. Not so with this recipe! Thank you!”
9. One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)
Note: you can also view this recipe on Youtube.
One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)
Say goodbye to a sink full of dishes and hello to this one-pot pumpkin pasta! This is the creamiest pumpkin Alfredo pasta ever—you would never even know it’s vegan! This one-pot pumpkin pasta is like a fall hug in a bowl, with warming flavors of pumpkin and nutmeg and woodsy herbs like rosemary and sage.
Check out this recipe
What readers are saying about this recipe:
- Blog reader Sitara says, “I made this today and it’s amazing!!! Sooo hearty, flavoursome, creamy and rich. My family loved it and this will definitely be a staple for us now :)”
- Blog reader Laurnie says, “This is SO delicious! I was looking for a quick meal that used pantry staples and this was perfect. I used spaghetti and was able to slowly soften the noodles in the sauce on a low heat–so I could keep them long–before turning the sauce up to a boil and continuing the recipe as directed. It worked great! ;) So filling, warming, and perfect for a cozy night in. Thank you!”
- Blog reader Liz says, “This is a great recipe. My husband LOVED it. I’m making it for the second time in a week. We’re trying to introduce more vegan meals into our diet and your recipes make it so easy, so thank you!”
10. Instant Pot Pumpkin Lasagna Soup
You can also view this recipe on Youtube.
What readers are saying about this recipe:
- Blog reader Laura N. says, “ This is probably the best recipe I’ve ever made. It is sooo delicious and comforting. I didn’t have the ricotta or nutritional yeast and it was still a huge success. Thank you, Nisha! Every recipe of yours that I try is always so good!!”
- Blog reader Erin N. says, “I love this recipe so much! It’s so comforting and I always keep a can of pumpkin in the house now for when I want to make it :)”
- Blog reader Johanne says, “Just made this. Oh my goodness it’s good!!!!! Didn’t have fresh sprigs so just used dried and it was still amazing!!!”
- Blog reader Brodie S. says, “ This is an amazing recipe. Worth commenting so others try it. I used sweet potato in place of pumpkin.”
Instant Pot Pumpkin Lasagna Soup
Lasagna meets fall pumpkin flavors in this Instant Pot Pumpkin Lasagna Soup. If you love easy Instant Pot soups, this cold weather comfort food is the perfect vegan dinner to make!
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium or large carrots, finely diced
- 6 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup “lite” or reduced-fat coconut milk
- 1 (15-ounce) can of chickpeas (or 1 1/2 – 2 cups cooked chickpeas)
- 8 pieces lasagna noodles (6 ounces), broken into small pieces
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- Bouquet garni: 2 bay leaves + a few sprigs each of flat-leaf parsley, oregano, and thyme, tied tightly together with kitchen twine
- 1 (15-ounce) can pumpkin puree (not pumpkin pie)
- 1/2 cup tomato sauce
Tofu Ricotta (makes about 2 cups)
- 1 14- ounce (400g) block extra-firm tofu
- 4 tablespoons (16g) nutritional yeast
- 1 cloves garlic, roughly chopped
- 2 tablespoons white or yellow miso paste
- 3/4 teaspoon onion powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
- 15 fresh basil leaves (optional)
- 1 1/2 teaspoons freshly grated lemon zest
- 3 tablespoons freshly squeezed lemon juice, about 1 medium-large lemon
Instructions
- Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once hot, add the onions and carrots and cook for 5 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
- Add the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Select the Cancel setting.
- Add the lite coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nutritional yeast, and bouquet garni. Stir well to submerge the lasagna noodles. Using a spoon, scoop the pumpkin on top of everything, but do not stir or submerge to prevent burning.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes.
- While the soup is cooking, make the Tofu Ricotta. Drain the tofu and blot away the excess water with a few paper towels. For a smooth ricotta, crumble the tofu into a food processor. Add the remaining ingredients and blend until you have a creamy, smooth texture. Taste for salt, acidity, and cheesiness, adding more salt, lemon juice, or nutritional yeast, respectively, as needed.
- For a chunkier ricotta, place the tofu in a large bowl and break it into smaller chunks using a fork. Add the remaining ingredients and mix together until the consistency resembles ricotta cheese.1. Note: the ricotta can also be made a few days in advance and stored in the fridge.
- Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
- Open the pot and remove the bouquet garni. Stir well, add the tomato sauce and select the Sauté setting. Heat the soup for 2-3 minutes until the tomato sauce is incorporated and the soup has slightly thickened. Taste and adjust the flavor, as needed, with additional salt or pepper.
- Serve the soup in bowls and top each bowl with a few spoons of Vegan Ricotta Cheese and stir to combine. Store leftovers in an airtight container in the fridge for 1-2 days.
Calories: 336kcal | Carbohydrates: 44g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 942mg | Potassium: 849mg | Fiber: 13g | Sugar: 10g | Vitamin A: 24367IU | Vitamin C: 15mg | Calcium: 113mg | Iron: 4mg
This recipe is absolutely delicious and super unique! I was a little skeptical at first but Nisha’s recipes never disappoint so I gave it a go and I’m so glad I did. The zesty tofu ricotta complimented the sweet base of the soup so nicely — the tofu ricotta is definitely an important part of the dish. I added an extra 2oz of lasagna noodles and made the soup in my Dutch oven on the stove top instead. Highly recommend!
Thanks for the lovely review, Katherine :)
Incredibly delicious! Shared with two friends and they report the same.
Only change I had was no lasagne noodles so just used pasta at hand.
Thanks for this.
Awesome, Karla. Thanks for your comment and for taking the time to review!
I really want to try this recipe, but I do not own an instant pot. Can this soup be prepared any other ways? Thanks so much!!
Hi I am looking for your parents spinach dish maybe call spinach Penney can not find that recipe
Best Susanna
I just tried your instant pot spaghetti squash puttanesca… From your instant pot cookbook… And can honestly say this is one of the best spaghetti squash dishes I’ve ever had in my life. I am literally obsessing over this. Because of your book I am now converting over to veganism…( I’m only 2 months in but am so happy. ) I’ve made 10 recipes from your cook book and give each recipe nothing lower than an 8/10