10+ Vegan September Recipes to Celebrate Autumn Flavors

September marks a wonderful time to explore new flavors and embrace seasonal ingredients. With the shift in weather, this month is perfect for making delicious vegan meals that warm your heart and satisfy your taste buds. You will discover a variety of vegan recipes that highlight the best of the season, making it easy to create tasty and healthy dishes.

September offers a rich assortment of fruits and vegetables that inspire creativity in the kitchen. From hearty soups to comforting desserts, you can enjoy preparing satisfying meals that align with a vegan lifestyle. Embrace the crisp air and vibrant produce as you dive into these delightful vegan September recipes.

1) Warm Pumpkin Curry Soup

If you’re looking for a cozy recipe, warm pumpkin curry soup is a great choice. This soup is comforting, flavorful, and perfect for chilly days. It combines creamy coconut milk and pumpkin with a mix of spices.

To make it, you will need some simple ingredients that create a delicious blend of flavors. This vegan dish is not only healthy but also easy to prepare.

Ingredients

• 2 tablespoons olive oil
• 2 shallots, diced
• 4 garlic cloves, minced
• 2/3 cup pumpkin puree
• 2/3 cup coconut milk
• 1 tablespoon curry powder
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add diced shallots and minced garlic, and cook until they are soft.
3. Stir in pumpkin puree and curry powder, and cook for a few minutes.
4. Pour in coconut milk and mix well.
5. Add salt and pepper to taste.
6. Simmer for 10 minutes, allowing flavors to blend.
7. Serve warm, garnished with fresh herbs if desired.

2) Roasted Butternut Squash Salad

Roasted butternut squash salad is a delightful dish for any vegan meal. The sweet, caramelized squash pairs perfectly with crunchy nuts and tangy dressings. You can enjoy it warm or at room temperature.

Start by roasting butternut squash until it’s tender and golden. Add in ingredients like dried cranberries or pomegranate seeds for a burst of flavor. A simple apple cider vinaigrette brings it all together.

This salad is packed with nutrients and makes a great side or main dish. It’s perfect for fall gatherings and can be customized with your favorite toppings.

Ingredients

• 1 butternut squash, peeled and cubed
• 1 cup of pecans or walnuts
• 1/2 cup of dried cranberries
• 2 cups of kale or spinach
• 1/4 cup of apple cider vinegar
• 1/4 cup of olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss cubed butternut squash with olive oil, salt, and pepper.
3. Spread squash on a baking sheet and roast for 25-30 minutes.
4. In a bowl, combine greens, nuts, and cranberries.
5. Whisk together vinegar, olive oil, salt, and pepper for the dressing.
6. Toss the salad with roasted squash and dressing before serving.

3) Spicy Lentil and Tomato Stew

This Spicy Lentil and Tomato Stew is a cozy and filling dish. It’s perfect for a chilly evening and packed with flavor. You’ll enjoy the warmth from spices and the heartiness of lentils.

To make this stew, you will need simple ingredients. First, gather your chopped onions, garlic, and spices like turmeric and cumin. Don’t forget the red lentils and diced tomatoes, which are essential for the base of this dish.

Ingredients

• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon cumin
• 3 teaspoons turmeric
• 1 cup red lentils
• 1 can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking Instructions

1. In a large pot, heat a bit of oil over medium heat.
2. Add the chopped onion and minced garlic, and cook until they are soft.
3. Stir in the cumin and turmeric, and cook for another minute.
4. Add the lentils, tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat to simmer for about 25 minutes until lentils are tender.
6. Season with salt and pepper before serving.

4) Cranberry Walnut Quinoa

Cranberry Walnut Quinoa is a delicious and healthy dish that you can enjoy any time. This salad combines the nutty flavor of quinoa with sweet dried cranberries and crunchy walnuts. It’s perfect as a side dish or a light meal.

To make this salad, start by cooking the quinoa. You’ll want to rinse it first and then boil it in water. Use 1 cup of quinoa with 2 cups of water, cooking until fluffy.

Once the quinoa cools, mix in chopped walnuts and dried cranberries. You can also add some chopped red onion for a nice crunch. A simple dressing of olive oil, lemon juice, salt, and pepper will enhance the flavors beautifully.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cup walnuts, chopped
• 1/2 cup dried cranberries
• 1/4 red onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Rinse quinoa under cold water.
2. In a pot, bring 2 cups of water to a boil.
3. Add the quinoa and reduce heat to low.
4. Cover and simmer for about 15 minutes until fluffy.
5. Let quinoa cool in a large bowl.
6. Stir in walnuts, cranberries, and onion.
7. Drizzle with olive oil and lemon juice; season with salt and pepper.

5) Savory Mushroom Risotto

Mushroom risotto is a delicious and creamy dish that is perfect for any meal. This vegan version is made without dairy but still delivers rich flavor. You will enjoy the combination of arborio rice and sautéed mushrooms.

Start by cooking onions and garlic in a pot until they are soft. Then add your arborio rice and stir it well. Gradually, pour in vegetable broth, allowing the rice to absorb the liquid as it cooks.

For extra flavor, add a splash of white wine and toss in your favorite herbs. Finish the dish with nutritional yeast for a cheesy taste without dairy. This risotto pairs nicely with a fresh green salad.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup chopped mushrooms
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 2 tablespoons nutritional yeast
• Olive oil
• Fresh herbs (like thyme or rosemary)
• Salt and pepper to taste

Cooking Instructions

1. Heat 2 tablespoons of olive oil in a pot.
2. Add chopped onions and minced garlic. Cook until they are soft.
3. Stir in the arborio rice and cook for 1-2 minutes.
4. Gradually add vegetable broth, one cup at a time, stirring until absorbed.
5. Add white wine if using, and stir in chopped mushrooms.
6. Cook until rice is creamy and al dente, about 18-20 minutes.
7. Finish with nutritional yeast and herbs. Season with salt and pepper.

6) Maple Glazed Brussels Sprouts

Maple glazed Brussels sprouts are a tasty and easy side dish for any meal. They combine sweet and savory flavors for a delicious addition to your dinner plate.

Start by halving the Brussels sprouts and roasting them until they’re crispy. The glaze made from pure maple syrup and Dijon mustard adds a lovely shine and flavor.

You can enjoy these as a simple side, or add them to a grain bowl for extra taste. They are sure to be a hit at your table.

Ingredients

• 1 lb. Brussels sprouts, halved
• 3 Tbsp. pure maple syrup
• 2 Tbsp. Dijon mustard
• 1 Tbsp. olive oil
• Salt to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil and salt in a bowl.
3. Spread them on a baking sheet.
4. Roast for 20-25 minutes until crispy.
5. Mix maple syrup and Dijon in a small bowl.
6. Drizzle the glaze over the sprouts before serving.

7) Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a cozy, hearty meal that’s perfect for any day. The combination of sweet potatoes and black beans makes it not only filling but also nutritious. You can enjoy this dish alone or with toppings like avocado and cilantro for extra flavor.

This chili is simple to prepare. With just a little prep time, you can let it simmer and develop great taste. It’s a satisfying vegan option that warms you from the inside out.

Ingredients

• 1 large sweet potato, diced
• 1 can black beans, rinsed and drained
• 1 can fire-roasted tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, or cornbread

Cooking Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion and garlic, and cook until they are soft.
3. Stir in the diced sweet potato, black beans, tomatoes, and vegetable broth.
4. Add chili powder, cumin, salt, and pepper.
5. Bring to a boil, then reduce heat. Simmer for 20-30 minutes.
6. Check the sweet potatoes for tenderness. Adjust seasoning as needed.
7. Serve hot, with your favorite toppings.

8) Stuffed Acorn Squash

Stuffed acorn squash is a perfect vegan dish for September. It’s colorful, tasty, and sure to impress. You can fill it with various ingredients to match your taste.

Start with fresh acorn squash. Cut it in half and scoop out the seeds. You can fill it with a mix of quinoa, veggies, and nuts. For example, try using quinoa with sautéed onions and mushrooms.

To cook, place the filled squash halves in the oven at 375°F (190°C) for about 30 to 40 minutes. The squash will become tender and the flavors will blend.

Ingredients

• 2 acorn squashes
• 1 cup quinoa
• 1 onion, diced
• 1 cup mushrooms, sliced
• 1/2 cup nuts (like walnuts or pecans)
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the acorn squashes in half and scoop out the seeds.
3. Cook the quinoa according to the package instructions.
4. In a pan, sauté the onion and mushrooms until they are soft.
5. Mix the cooked quinoa, vegetables, and nuts together.
6. Stuff the squash halves with the mixture.
7. Place the stuffed squash in the oven for 30-40 minutes.
8. Enjoy your delicious stuffed acorn squash!

9) Spicy Sriracha Cauliflower Bites

These Spicy Sriracha Cauliflower Bites are a delicious and easy vegan snack. They pack a punch with flavor and can be enjoyed by everyone.

To start, you’ll need to cut a head of cauliflower into bite-sized florets. Then, prepare a spicy mixture with Sriracha, vegan butter, and a touch of honey.

Toss the florets in the sauce and bake them at 425°F (220°C) for about 15 minutes. This will give them a nice crunch.

You can also serve these bites with a dipping sauce, like peanut sauce, for extra flavor.

Ingredients

• 1 head of cauliflower
• 3 tablespoons Sriracha
• 2 tablespoons melted vegan butter
• 1 tablespoon honey (or agave for a fully vegan option)

Cooking Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the cauliflower into bite-sized florets.
3. In a bowl, mix Sriracha, melted vegan butter, and honey.
4. Toss the cauliflower florets in the spicy sauce until coated.
5. Spread the cauliflower on a baking sheet.
6. Bake for 15 minutes until crispy. Enjoy!

10) Autumn Harvest Buddha Bowl

The Autumn Harvest Buddha Bowl is a delicious way to enjoy the flavors of fall. This bowl combines roasted vegetables like sweet potatoes and kale with hearty grains such as quinoa.

You can add proteins like chickpeas or beans for extra nutrition. Drizzling a maple-tahini dressing brings the flavors together perfectly.

This dish is not only healthy but also vibrant and filling. It’s perfect for lunch or dinner on cool autumn days.

Ingredients

• 1 cup quinoa
• 1 sweet potato, diced
• 2 cups kale
• 1 can chickpeas, drained
• 2 tablespoons olive oil
• Salt and pepper to taste
• Maple-tahini dressing

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, salt, and pepper.
3. Roast sweet potatoes for 25 minutes or until tender.
4. Cook quinoa according to package instructions.
5. In a bowl, combine quinoa, roasted sweet potatoes, kale, and chickpeas.
6. Drizzle with maple-tahini dressing before serving.