40 Seasonal Autumn Vegan Recipes
As the days shorten and the air takes on that autumn crispness, the fields, orchards, and hedgerows come alive with seasonal colours and flavours.
Autumn is a time for hearty meals that are comforting, warm and use the best produce the season has to offer. From the earthy aroma of freshly picked mushrooms to the golden sweetness of squash and apples, it’s one of my favourite times of year for fruit and veg.
Which is why I wanted to share 40 seasonal autumn vegan recipes that use 6 of ingredients that are in their prime during the harvest season.
Apples
Apple season in the UK runs from late August to November, with countless varieties—from tangy Bramleys to crisp Cox’s—ripening in orchards across the country. Apples are brimming with fibre, vitamin C, and plant compounds that support heart health and gut health.
Their natural sweetness and crunch make them equally at home in rustic pies, warming crumbles, or paired with savoury dishes like roast vegetables and cheese. In autumn, biting into a freshly picked apple is a taste of the season itself—crisp, fragrant, and full of life.
Low waste tip
Keep the skins on for extra nutrition, and use any slightly bruised fruit in bakes, compotes, or chutneys rather than throwing them away. Supporting local orchards helps preserve traditional varieties and reduces the environmental impact of imported fruit.
Blackberries & Raspberries
Autumn is a wonderful time for berries, with blackberries and late-season raspberries still clinging to the hedgerows. Whether scattered over porridge, baked into crumbles, or simmered into jams and compotes. Their tartness pairs beautifully with warming spices and rich autumn flavours, making them a versatile ingredient to weave into both sweet and savoury recipes.
Low waste tip
Berries freeze beautifully, so pick ’til your heart is content and whack any excess berries into the freezer to use later.
Cauliflower
UK cauliflower is harvested almost year-round, but autumn brings particularly flavourful heads, firm and bright with tightly packed florets. A member of the brassica family, cauliflower is low in calories but rich in vitamin C, vitamin K, folate, and antioxidants—making it a nutritional powerhouse.
Its mild, slightly nutty taste means it can be transformed into countless dishes, from silky purées to spiced roasts and even grain-free rice alternatives. In the cooler months, cauliflower truly shines as a comfort food that’s as nourishing as it is versatile.
Low waste tip
To minimise waste, cook with the leaves and stalks—they’re delicious roasted or blended into soups. Buying whole heads rather than pre-cut florets helps keep them fresher for longer.
Butternut Squash
Harvested in the UK from early September through late autumn, butternut squash brings a golden glow to the table. Its sweet, nutty flesh is not only delicious but also packed with beta-carotene (a precursor to vitamin A), vitamin C, and fibre. Naturally comforting and silky when roasted or blended into soups, butternut squash is the perfect vegetable for adding richness without heaviness. Its long storage life means you can enjoy its sunshine hue and gentle sweetness well into winter.
Low waste tip
Its thin skin can be roasted and eaten, reducing waste, and the seeds can be cleaned and toasted for a crunchy snack. Thanks to its long storage life, buying a few squashes when they’re abundant means you can enjoy them well into winter in soups, stews, and curries.
Mushrooms
In the UK, mushrooms are at their best from September to November, when damp woodlands and dewy fields offer up an abundance of earthy treasures.
Whether you forage for wild varieties like chanterelles and porcini, or pick up chestnut and closed-cap mushrooms from your local market, these fungi are a rich source of B vitamins, selenium, and antioxidants. Low in calories yet full of umami flavour, mushrooms bring depth and warmth to soups, risottos, and hearty autumn stews—making them a versatile staple in any cool-weather kitchen.
Low waste tip
Use stems as well as caps to get the most from your mushrooms, and consider drying any extras to add to soups and sauces later in the year.
Pumpkin
UK-grown pumpkins reach their peak from late September through October—just in time for autumn feasts and Halloween festivities. Beyond their cheerful orange shells lies a treasure trove of nutrition: high in vitamin A, potassium, and antioxidants, pumpkins support eye health and immunity as the days grow shorter.
While they’re often carved for decoration, their naturally sweet and velvety flesh is wonderful in everything from savoury curries to spiced bakes. Don’t forget the seeds—they’re rich in magnesium, protein, and healthy fats.
Low waste tip
While many are carved for decoration, the flesh can be roasted, blended, or baked into both sweet and savoury dishes. Even the seeds can be roasted for a zero-waste snack. Choosing edible varieties from local growers helps cut down on food waste after Halloween.
Want to see more food round ups?
Did you make any of these seasonal autumn vegan recipes? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
One comment
zorse nyt games
This is such a brilliant collection of autumnal recipes! I love how many plant-based options there are, and the variety is amazing from soups and stews to sweet treats like the apple crumble and berry breads. The tips for using everything like cauliflower leaves and squash skin are super helpful too. Definitely pinning this for cozy weekends ahead!