A collection of 20 healthy autumn recipes for October and beyond, from mains to desserts. Featuring seasonal ingredients like pumpkin, hardy greens, apples, and hazelnuts, this is perfect for anyone who likes to eat with the seasons or from their garden. All of the recipes included are vegetarian, and most are gluten free and vegan.
If you’re looking for more, here are all of my autumn recipes in one place. Looks like I tend to post a lot at this time of year so there are a lot of recipes to choose from! And if you’re looking for some more specific ideas, here’s a collection of cold weather soup recipes and some healthy chocolate recipes to get your comfort food train going.
A vegan pumpkin chickpea stew for a simple, seasonal autumn meal. Served over brown rice, it’s a budget friendly, filling, and healthy dinner that freezes well. This is a bit more like a curry than a stew, really, but both are good served over rice.
A great way to use up any herbs lingering in your garden! This vegan white bean salad is mixed with a spring-green lemon herb dressing, and turned into a meal with rucola, naan, and roasted shallots. Quick, filling, and super healthy, it’s a great salad to make ahead of time for work lunches or as a weeknight dinner idea.
Healthy honey oat bread, made with whole grain spelt flour and rolled oats. This simple loaf can be made year round, and easily made vegan with maple syrup. Because what’s autumn without a good loaf of bread?
This quick and easy chickpea kale curry is full of nutrient-packed vegetables that will leave you feeling light and energized, but it’s also a great vegan comfort food for fall. This makes a large amount, and freezes well.
Hazelnuts are the best at this time of year, and always best combined with chocolate. This elegant tart is surprisingly simple, with a press-in crust – no rolling needed!
A simple vegan Moroccan chickpea stew with sweet potato, kale, and plenty of warming spices. Serve this healthy autumn stew with raisins and pomegranate over a little rice for an easy, cozy weeknight dinner. Sub in any hardy greens (kale, spinach, rucola) in place of kale if you don’t have any.
A cauliflower salad with mixed raw and roasted cauliflower, pomegranate, and pistachios. Topped with a lemon olive oil dressing and with plenty of herbs, this is a simple, hearty salad for the winter months. I like to mix chickpeas with the cauliflower to roast, making this into a full-fledged meal. From Ottolenghi Simple.
I bake a version of this vegan apple hazelnut cake every autumn, when seasonal apples are at their peak. With big pieces of tart apple, crunchy hazelnuts, and cinnamon, this is the perfect healthy coffee cake for cooler weather. Don’t have hazelnuts? Use walnuts or almond meal instead.
The best way to make a vegan mac and not-cheese without cashews, nutritional yeast, or any processed “cheese”. Super easy, comfort food to the max.
A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens. Serve this healthy curry with naan or rice for a plant based comfort food meal that you can feel good about. Cauliflower is at its peak in autumn, though it can be grown all winter long in some regions, and works well in this easy weeknight dinner.
I get a lot of flack sometimes for calling this a shepherd’s pie, because traditionalists would only use a certain type of meat – but it’s a vegan version so either way it’s not going to be the right type, is it? Either way, it’s a saucy base with a mashed potato and pumpkin top – excellent for chilly days.
Vegan sweet potato latkes, or pancakes, with plenty of spice. These are gluten free (made with chickpea flour) and so simple. Try them instead of normal potato pancakes for a colourful twist.
Vegan pasties, inspired by classic Cornish pasties, make a good portable meal. These are filled with caramelized onions and hummus, along with autumn leeks and (frozen) peas – though we’re having another flush of garden peas at the moment thanks to succession planting and maybe you are too.
An ultra cozy autumn bowl, with turmeric rice, spicy black beans, and roasted butternut squash. A quick cabbage salad lightens everything up – and now I’m craving this! Dinner plans sorted.
This budget friendly, healthy vegan lentil and potato stew is full of comfort food goodness and seasonal ingredients, like carrots, greens, & cold weather herbs. It’s good almost year round but especially so at this time of year and through winter.
Essentially, use whatever dips/spreads you have on hand for these, along with greens, a quick tabbouleh, and roasted chickpeas. I like to keep some hummus in the fridge and often a cooked grain – bulgur is traditional here, but quinoa or even rice would work – and this is ready with very little effort at all. The potatoes take a bit of time to cook but you can be somewhere else.
A quick apple and date butter makes the filling for these healthy little bars, mostly date sweetened, and gluten free to boot. They’re like an apple pie bar but easier.
A beautiful seasonal salad from a great cookbook, with pumpkin, beets, radishes, and a creamy tahini dressing. The pumpkin seeds are used as well to add a little crunch and protein, and you could pop some lentils or chickpeas in too.
My all time favourite bites. The walnuts are excellent here, and very easy to find in autumn. They add a sort of creaminess and make these bites totally addictive.
Last but not least, fresh figs are at their tail end in October, but still good. Again, hazelnuts are adding richness to this cake, and mix well with the sweetness of the figs.