6 Delicious Vegan Autumn Recipes

Autumn is here! To be honest, I am so excited for this time of year! One of my favorite smells is when summer turns into autumn. It's a fresh smell that reminds me of a new beginning. When I first see those few leaves start to fall, it brings me back to being a kid again and having to go back to school! It was such an exciting/scary feeling! Now that I'm an adult, I'm excited for all the vegan autumn recipes that I can make for myself and my loved ones. 

Are you looking for new ideas for this season? Scroll down to see my favorites (they are in no particular order)!


Apple Pie Bowl

Start this fall season off right with one of the seasonal favorites, Apple Pie Bowl from the Freedom Food 1.0 eBook! 


1 medium apple
1/2 banana
3 TBSP chopped walnuts

2 TBSP hemp seeds
1/4 tsp cinnamon
1 tsp vanilla extract
1/2 scoop raw vanilla protein powder
1/2 cup water (more if needed to blend) 3 ice cubes


1. Finely chop the apple, banana and walnuts. 
2. Add the apple, bananas and half of the walnuts into the bowl. Set the other half aside. 
3. Blend milk ingredients until smooth and creamy. 
4. Pour milk into cereal bowl and sprinkle the remaining walnuts on top. Sprinkle additional cinnamon if desired. Stir and enjoy! 

Corn Chowder

Corn Chowder is definitely one of my favorites. It's super cozy and warm. This recipe is from our Freedom Food 1.0 eBook.



1 medium zucchini
1 ear of corn
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup cashews
1/4 cup warm / hot water Himalayan salt to taste
Pinch black pepper


2 TBSP chopped chives



1. Blend all ingredients in a high-speed blender.

2. Blend on high for at least 60 seconds or until warm.

3. Top with chopped chives.

4. Serve and enjoy! (Can also be served chilled)

Pumpkin Pie Smoothie

Pumpkin is one of autumn's star ingredients. I thought I would show you how to make this delicious Pumpkin Pie Smoothie. It's like your childhood in a glass! This recipe is from our Raw Holidays eBook.



3 frozen bananas
1/2 cup RAW sugar pumpkin
3 TBSP hemp seeds
4 dates
1 TBSP pumpkin pie spice
1 tsp vanilla powder (or extract)
1.5 cups water



1. Peel, de-seed, and chop pumpkin

2. Add all ingredients to high speed blender

3. Blend on high for about 60 seconds or until completely smooth and

4. Serve and sprinkle pumpkin pie spice on top!

This can be served as 1 large smoothie or 2 smaller smoothies. It's super-rich and

Raw Vegan Meatloaf

Whether you are preparing for a holiday dinner party or craving an old school style dinner, this recipe is perfect for you. Seriously so satisfying. This recipe is from our Raw Holidays eBook.



1 cup chopped celery
3 cups chopped carrots
1 small sweet onion chopped
1/2 cup walnuts
1/2 cup raw coconut flour
1 small zucchini peeled and chopped
1/4 tsp garlic powder
2 TBSP coconut aminos
2 TBSP ground chia
6 TBSP water



3/4 cup sun-dried tomatoes
4 pitted Medjool dates

*I use a dehydrator for this recipe*



1. Combine celery, carrots, onion, walnuts, flour, zucchini, and garlic powder in high-speed food processor

2. Process on high for about 3 minutes and stop to stir as needed.

3. In a large bowl combine ground chia and water to form chia "egg" consistency. Let sit for 10 min.

4. Pour meatloaf batter into a large bowl with a chia egg and stir well until evenly combined.

5. Use a dehydrator tray with a Teflon sheet and using your hands mold batter into a loaf form. (Approx 9 in x 4 in x 2 in )

6. Soak sun-dried tomatoes and dates in water for 1 hour. Drain the sun-dried tomatoes and dates and save the soaked water.

7. In a high-speed blender combine dates, sun-dried tomatoes, and 1/2 cup of the soaked water. Use the tamper to blend until smooth.

8. Spread glaze on top of the loaf. Score Loaf into about 6 slices.

9. Dehydrate for 8 hours at 115 degrees Fahrenheit. Serves 3-6.

Caramel Stuffed Apple Pie 

caramel stuffed apple pie

Warm apple pie has always been one of those desserts that gives me all the nostalgia These bad boys are gluten-free, vegan, raw and no added processed sugar. They are also nice to look at. ;) 

This recipe is from our Raw Holidays eBook!


5 gala apples

20 pitted medjool dates 
1/2 cup raw walnuts
1 cup shredded coconut  flakes 
1/2 cup raw pecans

Caramel Filling:
10 pitted medjool dates
1 tsp cinnamon
1/2 tsp vanilla extract
1 cup water
Pinch of salt (optional)
2.5 cups scooped apple



1. First make the crust. Combine all crust ingredients into a high-speed food processor and pulse until very well combined. Will become a ball of dough. Place in a bowl in freezer while preparing the apples.

2. Slice just the very tops off each apple and with a melon scoop or a metal tablespoon, gently gut the apple. Dispose of all seeds and save the rest in a bowl.

3. Remove the crust from freezer and using a little tray of water wet your fingertips before you handle the dough (otherwise it gets sticky!)

4. Use about 2 TBSP worth of crust dough per apple and gently press the crust into and against the entire inside lining of the apple. Using a little water on your fingers as needed to spread it out evenly. Then set all apples that are completely lined in fridge.

5. Combine all caramel filling ingredients EXCEPT the scooped apple into a high speed blender. Blend until a smooth caramel date sauce is created.

6. Place your apple guts into a large bowl and pour caramel sauce over them. Stir until well combined. Now its time to fill up those crusted apple shells!

7. Remove apples from fridge and fill each one with the caramel apple filling.

Optional: top each apple with the apple cap or use leftover crust that has been pressed into a pan and frozen by cutting the crust into slices and braiding it as a pie topper (as seen above... this step takes patience)

-Serve as is OR dehydrate for 3 hours at 115 degrees and serve warm. Can be stored in the fridge. Serves 5.

Chili Garlic Sweet Potato

Sweet potatoes are another star ingredient in fall. It's filled with tons of vitamins, but it's also can be made to be sweet and savory. This recipe is from our Freedom Food 2.0 eBook.


1 medium sweet potato (approximately 300g)
1⁄2 cup low sodium chickpeas, rinsed and drained
1⁄4 tsp fresh grated ginger
1 TBSP tahini
1 tsp garlic powder
2 tsp hot sauce
1 stalk chopped green onions (optional)
Himalayan salt
dash pepper


1. Preheat oven to 450 degrees F. Poke a few holes in sweet potato with a fork or knife.

2. Place chickpeas in a bowl along with 1 tsp hot sauce, 1/2 tsp garlic powder, 1/4 tsp grated ginger and a pinch of salt and pepper. Mix and coat chickpeas evenly.

3. Using a baking sheet and parchment paper, bake a sweet potato for 45 minutes - 1 hour or until the middle of potato is soft and tender.

4. Cut a slit down the middle of potato and stuff chickpeas in the center.

5. Bake for an additional 20 min.

6. In a separate small container, mix tahini, 1/2 tsp garlic powder, 1 tsp hot sauce, 1 TBSP water, and a pinch of salt and pepper. Mix until smooth and creamy.

7. Remove stuffed sweet potato from the oven and drizzle on tahini sauce and green onion along with additional hot sauce if desired. Mash together and enjoy.

Do you love these vegan autumn recipes?

Same! Autumn is one of my favorite seasons and I am so happy that I created these vegan autumn recipes to share with you all. If you want more recipes like these, check out my eBooks

What is your favorite recipe? Let me know in the comments!

Vegan Holiday Recipes

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