autumn vegan breakfast
Food & Recipes

Autumn Vegan Breakfast, Lunch and Dinner

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Food & Recipes

Autumn Vegan Breakfast, Lunch, and Dinner 

Fall is such a great time to get creative in the kitchen and bake with seasonal produce. Whether it’s apples, pumpkins, or squash, the amount of recipes that you can create with seasonal fall ingredients are endless! Here are three delicious and hearty recipes that are perfect for the fall season. Make them for yourself, for your friends, your partner, your kids, or your family. Everyone will love them and ask for more!

Autumn Vegan Breakfast Recipe

Pumpkin French Toast From One Green Planet

Autumn Vegan Breakfast


  • 1 cup pumpkin puree
  • 1 1/2 cups non-dairy milk
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 8 slices of dry bread
  • 2 teaspoons vegan butter, for the pan



  1. Heat a skillet over medium heat.
  2. Whisk together pumpkin puree, soy milk, pumpkin spice, flour, vanilla extract, and sugar until smooth and incorporated.
  3. Lightly coat bread with the pumpkin mixture. Scrape off excess mixture: too much mixture on the bread will make mushy French toast.
  4. Melt vegan butter on the pan and cook French toast on each side until golden brown. Repeat with the rest of the bread slices. Serve with maple syrup and/or a dusting of icing sugar!


Autumn Vegan Lunch Recipe

Hunky Heartbeet Cabbage Soup From Oh She Glows

vegan cabbage soupINGREDIENTS:

  • 2 tablespoons (30 mL) coconut oil
  • 2 cups (280 g) diced red onion (about 1 medium/large)
  • 5 cups (540 g) diced red cabbage (about 1/2 medium)
  • 4 cups (500 g) peeled and diced raw beets (about 2 large/3 medium)*
  • 5 cups (1.2 L) marinara sauce**
  • 3 cups (750 mL) water
  • Fine sea salt or Herbamare, to taste
  • Cashew Sour Cream, for serving (optional)
  • Fresh dill, for garnish (optional)



  1. Add the coconut oil into a large pot. Over medium heat, sauté the onion for about 3 to 5 minutes, stirring once or twice.
  2. Add the diced cabbage and beets. Stir again. Continue sautéeing for another few minutes.
  3. Add all of the marinara sauce and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the beets are fork-tender. Your cook time may vary depending on how fresh your beets are and how small you chopped them. (If it’s your first time cooking the soup, you may want to check on it a few times and stir to to make sure it’s not sticking to the bottom of the pot.)
  4. Taste and season with salt to taste. Ladle into a bowl and serve with a spoonful or swirl of Cashew Sour Cream and chopped dill if desired, but it’s great all on its own, too.
  5. This soup will keep in the fridge in an airtight container for up to 1 week. It freezes beautifully, too: Simply cool the soup and place it into a freezer-safe container, leaving an inch of space at the top for expansion. Freeze for up to 2 months.


Autumn Vegan Dinner Recipe

Spaghetti Squash With Tomato Basil Cream Sauce From Hummusapienvegan spaghetti squash


For the spaghetti squash:

  • 1 medium spaghetti squash
  • 2 tsp extra virgin olive oil
  • 2 tsp minced garlic
  • salt
  • freshly ground pepper

For the tomato sauce:

  • ½ cup raw cashews, soaked
  • 1-15 oz can diced fire roasted tomatoes
  • ¼ cup basil leaves, chopped
  • 2 tbsp water
  • ½ tsp salt
  • red pepper flakes, optional



  1. Place cashews in a bowl and cover with water. Allow them to soak for at least 2 hours or overnight. (I bring water to a boil in a tea kettle, cover the cashews with the hot water, and let them soak for 30 minutes when I’m in a hurry.)
  2. Preheat oven to 375F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Rub a teaspoon of olive oil over each half (inside, not outside). Rub with garlic and sprinkle with salt and pepper.
  3. Place face down on a baking sheet and bake for 35 minutes.
  4. Meanwhile, place the sauce ingredients in a blender (I used my nutribullet) and blend until completely smooth and creamy. Set aside.
  5. Use a fork to shred the spaghetti squash into strands. Heat a pan over medium heat. Place squash in a pan and cover with sauce (I used about ⅔ of the sauce and saved the rest). Toss to combine until warmed through.
  6. Top with fresh basil and red pepper flakes prior to serving.

I hope you enjoyed today’s post. Feel free to share some of your favorite autumn vegan breakfast, lunch and dinner recipes in the comments section below.

Also be sure to check out Oh She Glows Every Day cookbook at the link below.  This is one of my go to cookbooks for cooking throughout the week.


Megan & Michelle
Frisco, Texas

Hi my name is Megan & in the picture above is my mom, Michelle. We are a mother and daughter team. I'm 19 year old and we are, inspiring young and old around the world that Veganism is the way of life. Vegan for the animals, people and the environment. Compassion = Veganism

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