Vegan Recipes for Fall (Sweet and Savory)

PUMPKIN EVERYTHING has been my mindset of late. Most of my free time has been devoted to cooking, baking, and recipe creating. Since it’s colder outside, I naturally find myself in the kitchen more. Like all of the other food bloggers, I have many autumn recipes to share. Today, I have 10 fall recipes that I am particularly proud of. All are vegan as per usual and some are sweet and others are savory. Guaranteed to fulfill all of your fall food dreams.


Vegan Recipes for fall

~ Sweets ~


A slight twist on a fall favorite. This serves around 4-6 and it is beginner friendly.


  • 2-3 apples of your choice.
  • 1 pear (should be soft)
  • 1 tsp. cinnamon.
  • 1/2 tsp. nutmeg.
  • 1 tsp. vanilla extract.
  • 1 tsp. maple syrup (optional).
  • 1/2 cup coconut sugar or other sugar/sweetener.
  • 1 tbsp. flour (all-purpose or wheat flour).
  • 1 tsp. baking powder.
  • Lemon Juice (optional).


  • 1 cup flour (all-purpose or wheat flour).
  • 1/2 cup rolled oats.
  • 1/2 cup brown sugar.
  • Pinch of salt.
  • Cinnamon (optional).
  • 1/2 cup – 3/4 cup vegan butter cold and cubed.
  • Nuts (optional).


  • In one mixing bowl, mix the topping ingredients. Vegan butter should be solid and mixed using a fork or pastry cutter. Put the mixture in the fridge.
  • While the topping is chilling, mix together the filling ingredients. I suggest chopping the apples in very thin slices.  The order doesn’t necessarily matter, but everything should be well incorporated.
  • Transfer the filling into a greased square tin. Take the topping mixture out of the refrigerator and transfer to the baking tin. The topping should cover a majority of the apples and it should be clumpy.
  • Heat oven to 350 degrees and bake for 45-55 minutes or until it is bubbling and golden brown on top.
  • Additional Notes: This pairs well with vanilla dairy free ice cream. For a healthier option, you can just use apple slices with cinnamon and a little sugar (for the filling) instead of the entire list of ingredients.


These are my favorite type of scone! If I had access to pumpkin all year, I would make these excessively.

Makes 8 scones | Prep Time: 10 minutes | Bake Time: approx. 20 minutes | Medium Difficulty


  • 1 and 3/4 cups flour (I used unbleached flour).
  • 1/4 rolled oats (blended).
  • 1/2 tablespoon baking powder.
  • 1 tablespoon of brown sugar.
  • Pinch of salt.
  • 1/4 teaspoon of cinnamon.
  • 1 teaspoon of pumpkin pie spice.
  • 2 tablespoons maple syrup (not for topping).
  • 1/4 cup almond or soy milk.
  • 2 tablespoon ground flax seed with 4-6 tablespoons water (flax egg).
  • 1/2 cup pumpkin puree.
  • 1/4 cup almond milk.
  • 6 tablespoons of vegan butter or coconut oil (should be cold).
  • Topping (optional)
    • Maple syrup mixed with pumpkin puree, water, and powdered sugar. Amounts vary.


  • Make a flax egg by combining two tablespoons of ground flax seed with 4-6 tablespoons of water and set aside for about five minutes.
  • Blitz the oats in a blender to form a powder.
  • In a mixing bowl, combine the flour, baking powder, oat flour, salt, cinnamon, and pumpkin pie spice.
  • Scoop vegan butter/coconut oil into the flour mixture and use a fork or pastry cutter to “cut” in the fat. Once all of it is in the bowl, small mounds should be present throughout.
  • In a separate bowl, mix together the wet ingredients. Add the milk, pumpkin puree, sugar, and maple syrup to the flax egg and whisk.
  • Add the wet ingredients to the dry ingredients, in increments, mixing after each “batch”. Mix with a wooden spoon, preferably.
  • Dough should naturally form into a ball. If it is too sticky add more flour.
  • Transfer to a floured surface and flatten the ball into 1/2 inch thick circle (kind of like a pizza shape, but thicker).
  • Cut into 8 triangles and place on a baking sheet with parchment paper.
  • Heat oven to 400 degrees and bake for 18-22 minutes or until they are golden brown on the bottom.
  • Additional Notes: You can use all one type of flour if you wish. I do not recommend using banana as an egg substitute for this recipe. If you don’t have brown sugar, you can use regular caster sugar or coconut sugar, the color might be affected though. If the mixture is too wet, add more flour. If the mixture is too crumbly, add more milk.

For transparency purposes, this recipe was adapted from Minimalist Baker some ingredients and some measurements have been altered.


Processed With Darkroom

I would love to share this recipe with you all, but it’s going to be in my e-book. I’m sure you can guess most of the ingredients though. It is sweet, but also really filling and a great breakfast.


Since I have been vegan, I have made pumpkin bread every fall/winter. This is a really basic recipe, but still very delicious.

Serves 4-6 (6 slices) | Prep Time: 15 minutes | Cook Time: 45-55 minutes | Difficulty: easy


  • 1 and 3/4 cups unbleached flour or oat flour.
  • 2 tablespoons ground flax seed with 6 tablespoons of water.
  • Pinch of salt.
  • 1 teaspoon baking soda.
  • 1/2 teaspoon baking powder.
  • 1/2 cup coconut sugar.
  • 1/4 cup coconut oil.
  • 2 tablespoons maple syrup.
  • 1/4 cup almond milk or soy milk.
  • 1 teaspoon vanilla extract.
  • 1/2 teaspoon pumpkin pie spice.
  • Dash of cinnamon and nutmeg.
  • 1 cup pumpkin puree.


  • Preheat oven to 350 degrees.
  • Stir together the ground flax seed with water and set aside.
  • In a mixing bowl, combine the dry ingredients (flour, baking soda, baking powder, and spices).
  • In another bowl, mix together the wet ingredients.
  • Fold the wet ingredients into the dry mixture and stir until everything is completely mixed.
  • Transfer to a loaf pan that is either greased or lined with parchment paper. Bake for 50 minutes. To check if the middle is cooked, stick a toothpick into the center and there should be no residue when you pull it out.
  • Additional Notes: you may add nuts to this bread if you wish. I like to eat this with peanut butter or almond butter on top. If you’re gluten-free, FromMyBowl has a good pumpkin bread recipe as well.


This time of year, I always have pumpkin puree left oven. One day I decided to make muffins because I realized I have never made a vegan version before. This was the result. It’s a super basic recipe, but great for fall and it’s a healthier alternative to a traditional muffin.

Prep Time: 10 minutes | Cook Time: 20-25 minutes | Difficulty: easy | Makes 12 muffins


  • 2 tablespoons ground flax seed with 6 tablespoons of water | or use 1/2 cup mashed banana.
  • 2 cups flour.
  • 1 teaspoon baking soda.
  • Dash of salt.
  • 1 teaspoon pumpkin pie spice.
  • 1/2 teaspoon cinnamon.
  • 3/4 cup brown sugar packed.
  • 3 tablespoons maple syrup.
  • 1/4 cup coconut oil or melted vegan butter.
  • 1 cup pumpkin puree.
  • 1 teaspoon vanilla extract.
  • 3/4 cup almond or soy milk.


  • Preheat oven to 400 degrees and spray muffin tin with cooking spray.
  • Like most of the other recipes, mix the wet and dry ingredients in separate bowls. The brown sugar will be included in the wet ingredients.
  • Once combined, make sure the batter is completely mixed (no flour at the bottom).
  • Transfer to the muffin tin and fill cups about halfway (not all the way to the top).
  • Bake for about 20 minutes or until the tops are lightly browned. Use a toothpick to check if the middle is done. Place on cooling rack for about 15 minutes.


I am always really bad about buying zucchini and then not using it before it becomes mushy. Instead of wasting the zucchini, I just make it into a bread. This recipe is inspired by Connoisseurus Veg.


  • 1 and 3/4 cups flour.
  • Dash of salt.
  • 1/2 teaspoon baking powder.
  • 1 teaspoon baking soda.
  • 1 teaspoon cinnamon.
  • 1 mashed banana.
  • 1/2 cup coconut sugar.
  • 1/3 cup melted vegan butter or coconut oil (any vegetable-based oil with neutral taste).
  • 1/4 cup almond or soy milk.
  • 1 teaspoon maple syrup.
  • 1 teaspoon vanilla extract.
  • 1 cup grated zucchini (dry with towel).
  • Nuts (optional).


  • Preheat oven to 350 degrees.
  • Mix together the flour, cinnamon, salt, baking powder, and baking soda.
  • In a separate bowl, mix together the wet ingredients including the sugar and the mashed banana.
  • Combine the two and mix well. Fold in the zucchini and nuts if you are using them.
  • Transfer to a loaf pan and bake for around 50 minutes. Allow bread to cool before slicing.


I am happy to share these recipes with you. When I bake, I am typically precise. However, when I cook I am not so accurate and I don’t always write down the exact recipes. These savory recipes might not be as exact, so please feel free to make them your own if you are testing them out. They are still fairly simple, but if you have questions I can try to them in the comments.


This doesn’t really sound like a fall recipe, but it is hearty and the colors are red and orange so that’s why I am including this. It’s also something I’ve been eating a lot lately.

Processed With Darkroom

  • 1/4 onion diced.
  • 1/2 tablespoon minced garlic.
  • 1-2 cans of mild enchilada sauce.
  • 1 can lentils.
  • 1-2 cups pre-cooked rice.
  • 1 cup spinach.
  • 1 teaspoon salt.
  • 1-3 tablespoons of taco seasoning.
  • 1 teaspoon garlic powder.
  • 1/2 teaspoon chili powder.
  • 1/2 teaspoon cumin.
  • 8 tortillas.
  • Vegan cheese (optional).


  • Preheat oven to 375 degrees.
  • In a skillet, saute the onion and minced garlic over medium heat. Once the onion is translucent, add rice and lentils and cook for about 10 minutes.
  • Add seasonings plus a few tablespoons of water. Reduce the heat to low and cook for another 5-10 minutes. Add spinach in this step if desired.
  • In a glass baking dish, spray cooking oil and pour some of the sauce on the bottom of the dish.
  • Fill the tortillas with the rice and lentil filling. Pour more sauce over the top of the tortillas, making sure everything is well-saturated. Add vegan cheese on top if desired.
  • Bake for 20-30 minutes or until it is bubbling. Cool before serving.
  • Aditional Notes: I added guacamole to this. This is a flexible recipe, you could essentially add any filling you wanted. This makes 8 enchiladas.


This is my new favorite recipe. I probably say that about everything, but I especially like this.


  • 2 servings of pasta of your choice.
  • 1 tablespoon olive oil.
  • 1/2 tablespoon of minced garlic.
  • 1/2 teaspoon of rosemary.
  • Dash of salt.
  • 1/2 teaspoon of paprika.
  • 1/2 cup of pumpkin puree (canned, not pumpkin pie filling).
  • 1/2 cup of tomato sauce.


  • Cook pasta according to package.
  • In a saucepan combine tomato sauce, pumpkin puree, and spices. Simmer for 15 minutes.
  • Add olive oil to the pasta and add the sauce.
  • Add spinach on top if desired.


This is essentially my Colorful Winter Chili (Vegan) recipe. You can use any three beans you would like. Sometimes I add corn as well or have it with quinoa.



I wish I could take credit for this, but it is not my recipe. This is from Rabbit and Wolves and it’s really not fall-related, but I wanted to include 10 recipes and I have had this a lot lately. I can’t even describe how good it is, you just have to try it!

Processed With Darkroom

I hope you enjoy these recipes. This is a little late, but it has most of my seasonal recipes. I tried to do a variety of fall foods. I also tried to be detailed, but if you have questions let me know. Thank you so much for reading (I know this post was so long)!

*Just so you know: all photos taken by me (unless stated otherwise), if you want to use them please credit me. Thanks for visiting my blog! This post is NOT sponsored, however I am affiliated with iHerb and Amazon and I do earn a small commission if you decide to use my links. Check out my Shop page for more info. Thanks again for reading!


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25 comments / Add your comment below

    1. That’s the recipe that caught my eye too. Not sure if I will stick to the recipe, but muckle something together in a similar vain (think I spelt vain wrong). Thanks AuthenticallyVegan for the creative idea.

    1. Thank you, let me know if you try any! If you are a new vegan, I think you shouldn’t put too much pressure on yourself. Most people make mistakes. Also, eat similar foods you already eat. Just eat the vegan version, for example if you like burritos eat burritos without diary/meat. There are a lot of good meat and cheese alternatives too! Do your research also. My last tip is to remember why you are vegan. I am vegan for the animals and so I can’t imagine contributing to an animal’s suffering. 😊💕

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