The Best Cozy Vegan Dinners to Welcome Autumn

Food, Lifestyle

When the days grow shorter and the crisp air of autumn sets in, dinner becomes more than just a meal — it’s a source of comfort. Fall is the season of warming spices, earthy root vegetables, and hearty dishes that bring people together. For anyone embracing a plant-based lifestyle, this is the perfect time to explore the best cozy vegan dinners to welcome autumn.

These recipes balance nutrition with comfort, each delivering about 20 grams of protein and roughly 500 calories per serving. They’re approachable for beginners, packed with seasonal ingredients, and designed to make your evenings satisfying and memorable. From stews and soups to casseroles and roasts, these 10 dinners will keep you nourished while celebrating the flavors of fall.

1. Pumpkin Chickpea Curry

Ingredients (4 servings):

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups pumpkin purée (canned or roasted)
  • 1 can (15 oz) chickpeas, rinsed
  • 1 can (14 oz) coconut milk, light
  • 2 tbsp red curry paste
  • 2 cups vegetable broth
  • 1 cup baby spinach
  • Salt, pepper, and lime juice to taste

Instructions:

  1. Heat oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
  2. Stir in curry paste and pumpkin purée. Cook for 2 minutes.
  3. Add chickpeas, coconut milk, and broth. Simmer 15 minutes.
  4. Stir in spinach until wilted. Season with salt, pepper, and lime juice.

Macros (per serving): 495 calories | 21g protein | 15g fat | 66g carbs

2. Lentil and Sweet Potato Shepherd’s Pie

Ingredients (6 servings):

  • 2 cups cooked green lentils
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups mushrooms, chopped
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 2 tbsp soy sauce
  • 4 medium sweet potatoes, peeled and cubed
  • 2 tbsp plant milk
  • 1 tbsp olive oil
  • Salt, pepper, thyme

Instructions:

  1. Boil sweet potatoes until soft, mash with plant milk, oil, salt, and pepper.
  2. In a skillet, sauté onion, carrots, celery, and mushrooms.
  3. Stir in tomato paste, broth, soy sauce, and lentils. Simmer 10 minutes.
  4. Transfer filling to a baking dish, top with mashed sweet potatoes, and bake at 375°F for 20 minutes.

Macros (per serving): 505 calories | 20g protein | 14g fat | 70g carbs

3. Butternut Squash and White Bean Soup

Ingredients (4 servings):

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups cubed butternut squash
  • 1 can (15 oz) white beans, rinsed
  • 4 cups vegetable broth
  • 1 tsp thyme
  • ½ tsp nutmeg
  • Salt and pepper

Instructions:

  1. Heat oil in a pot, sauté onion and garlic.
  2. Add squash, beans, broth, thyme, and nutmeg. Simmer until squash is soft.
  3. Blend with immersion blender until smooth. Adjust seasoning.

Macros (per serving): 480 calories | 22g protein | 11g fat | 72g carbs

4. Creamy Mushroom Stroganoff

Ingredients (5 servings):

  • 12 oz whole wheat pasta
  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ cup cashews, soaked and blended with 1 cup water
  • 1 cup vegetable broth
  • 2 tbsp nutritional yeast
  • Salt, pepper

Instructions:

  1. Cook pasta according to package directions.
  2. Sauté onion, garlic, and mushrooms in oil. Add paprika.
  3. Stir in cashew cream, broth, and nutritional yeast. Simmer until thick.
  4. Toss with pasta and season.

Macros (per serving): 500 calories | 20g protein | 15g fat | 70g carbs

5. Maple-Glazed Tempeh with Roasted Vegetables

Ingredients (4 servings):

  • 8 oz tempeh, cubed
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 cups Brussels sprouts, halved
  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 1 tbsp olive oil
  • Salt, pepper, rosemary

Instructions:

  1. Marinate tempeh in soy sauce, maple syrup, and vinegar for 30 minutes.
  2. Roast vegetables at 400°F with olive oil, rosemary, salt, and pepper for 25 minutes.
  3. Pan-fry tempeh until golden and serve with roasted vegetables.

Macros (per serving): 495 calories | 23g protein | 13g fat | 66g carbs

6. Vegan Chili with Three Beans

Ingredients (6 servings):

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can each (15 oz): kidney, black, and pinto beans
  • 1 can (28 oz) fire-roasted tomatoes
  • 1 cup corn
  • 1 cup quinoa, cooked
  • 2 cups vegetable broth
  • 2 tsp chili powder, 1 tsp cumin

Instructions:

  1. Heat oil in a pot, sauté onion, garlic, and pepper.
  2. Add beans, tomatoes, corn, quinoa, broth, and spices.
  3. Simmer for 30 minutes. Adjust seasoning.

Macros (per serving): 500 calories | 21g protein | 9g fat | 78g carbs

7. Stuffed Acorn Squash with Quinoa and Cranberries

Ingredients (4 servings):

  • 2 acorn squash, halved and seeded
  • 1 cup quinoa, cooked
  • ½ cup cranberries (dried, unsweetened)
  • ½ cup walnuts, chopped
  • 2 cups kale, chopped
  • 2 tbsp balsamic vinegar
  • Salt, pepper

Instructions:

  1. Roast squash halves at 400°F for 40 minutes.
  2. Mix quinoa with cranberries, walnuts, and kale.
  3. Fill squash with quinoa mixture, drizzle with balsamic, and bake 10 more minutes.

Macros (per serving): 485 calories | 20g protein | 12g fat | 71g carbs

8. Vegan Pot Pie with Tofu and Vegetables

Ingredients (6 servings):

  • 14 oz firm tofu, cubed
  • 1 onion, diced
  • 2 cups frozen mixed vegetables
  • 2 cups vegetable broth
  • 1 cup plant milk
  • 2 tbsp flour
  • 1 tsp thyme
  • 1 sheet vegan puff pastry

Instructions:

  1. Sauté onion, add tofu and vegetables.
  2. Stir in flour, then broth and milk to make sauce. Add thyme.
  3. Transfer to baking dish, top with puff pastry. Bake at 375°F for 25 minutes.

Macros (per serving): 510 calories | 22g protein | 17g fat | 68g carbs

9. Harvest Grain Bowl with Tahini Dressing

Ingredients (4 servings):

  • 2 cups farro (or brown rice), cooked
  • 1 can (15 oz) chickpeas, roasted
  • 2 cups butternut squash, roasted
  • 2 cups kale, chopped
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice

Instructions:

  1. Roast squash at 400°F for 25 minutes.
  2. Roast chickpeas with olive oil, salt, and pepper until crispy.
  3. Mix tahini, maple syrup, and lemon juice to make dressing.
  4. Assemble bowls with farro, kale, squash, chickpeas, and dressing.

Macros (per serving): 495 calories | 20g protein | 14g fat | 68g carbs

10. Spaghetti Squash with Vegan Meatballs

Ingredients (4 servings):

  • 2 medium spaghetti squash, halved
  • 1 cup cooked lentils
  • ½ cup oats
  • 2 tbsp flaxseed meal + 6 tbsp water
  • 2 cloves garlic, minced
  • 1 tsp Italian herbs
  • 2 cups marinara sauce

Instructions:

  1. Roast squash halves at 400°F for 40 minutes. Scrape into strands.
  2. Mix lentils, oats, flax mixture, garlic, and herbs. Form into balls and bake 20 minutes.
  3. Heat marinara sauce, add meatballs. Serve over squash.

Macros (per serving): 490 calories | 21g protein | 11g fat | 70g carbs

Tips for Making Cozy Vegan Dinners

Even the coziest meals can be simplified with a little planning. Here are a few tips:

  1. Batch cook grains and beans. Preparing quinoa, rice, or lentils in advance saves time during the week.
  2. Lean on your slow cooker or Instant Pot. These tools make dump-and-go recipes possible, perfect for busy evenings.
  3. Stock your pantry. Keep essentials like canned beans, whole grains, and spices handy for quick meals.
  4. Prep vegetables ahead. Roasting a big sheet pan of fall vegetables gives you ready-made components for bowls and soups.

Why Cozy Vegan Dinners Are Perfect for Fall

Fall is about slowing down and savoring the moment. When you prepare cozy vegan dinners, you’re not just cooking—you’re creating warmth and connection. These recipes highlight seasonal produce, making the most of ingredients like squash, pumpkins, and root vegetables. They’re hearty enough to satisfy, yet packed with nutrients that support energy and wellness as the days grow shorter.

Eating this way also makes meal prep easier. Many of these dishes freeze well, reheat beautifully, and can be customized to suit your taste. That flexibility ensures you can return to them again and again throughout the season.

Make This Fall Deliciously Cozy

Autumn invites us to gather around the table, enjoy nourishing meals, and find comfort in the season’s flavors. These 10 cozy vegan dinners prove that plant-based meals can be just as hearty, satisfying, and soul-warming as their traditional counterparts. With about 20 grams of protein and 500 calories each, these recipes fit beautifully into a balanced lifestyle.

So grab your favorite sweater, set the table, and let these dishes bring warmth to your evenings. Fall has arrived—and with it, the perfect excuse to enjoy comfort food the vegan way.