Autumn is here! Temperatures have dropped, leaves are changing color, and thoughts are turning to warming comfort foods. Hearty stews, chilis, and casseroles come to mind. We’ve put together a list of our favorite vegan comfort food recipes for fall, all of which are perfect for cozying up on a chilly evening.
10 Vegan Comfort Food Recipes for Fall
Mango Curry Tofu from Vegan Richa’s Indian Kitchen by Richa Hingle – This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce.
Classic Tofu Loaf from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg – Meatloaf is a class comfort food, and this easy-to-make vegan version is just as warm and cozy as the original.
Everyone’s Favorite Black Bean Chili from Cook the Pantry by Robin Robertson – Chili is another classic comfort food, and it’s one that’s easily veganized. This versatile recipe is author Robin Robertson’s go-to chili.
Green and White Chili Bowl from Vegan Bowls by Zsu Dever – Red chili is all the rage, but its seldom-made cousin—green and white chili—is just as flavorful, perhaps more so. This chili is full of hominy (dried and treated maize), fresh green chiles, and two kinds of white beans.
Cheesy Cauliflower and Potato Bake from The Abundance Diet by Somer McCowan – What could be cozier than potatoes and cauliflower baked together in a vegan cheese sauce?
Devils Pot Pie from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg – Ayindé Howell asked his Facebook friends what holiday food they missed most, and the response was a resounding “OMG I miss pot pie,” so Ayindé took on the savory American classic. This is gravy, veggies, and a fluffy crust all in one magical pie.
Tacos with Purple Potatoes and Roasted Poblanos from Vegan Tacos by Jason Wyrick – The combination of potatoes and peppers make these tacos an ideal meal for a chilly fall evening.
Moroccan Lentil Soup from The Abundance Diet by Somer McCowan – Hearty lentils and warming spices make this soup a fall favorite.
Baked Macaroni and Cheese from Everyday Vegan Eats by Zsu Dever – This is the vegan version of baked mac and cheese that you’ve been craving.
Chipotle Corn Chowder from Cook the Pantry by Robin Robertson – This sweet, satisfying vegan chowder is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color.
