Creamy pumpkin sage pasta made in one pan with canned pumpkin, fresh sage, and simple ingredients. A cozy vegan main dish and easy fall recipe to use up leftover pumpkin purée.

This creamy roasted butternut squash soup with apple is my easiest holiday starter. Roasting pre-cut squash, onion, and Granny Smith apple builds deep flavor, then coconut milk makes it silky and rich—no heavy cream need

Warm or cold, this vegan shaved brussels sprouts caesar salad is your new favorite holiday side dish. Totally dairy free, the fried sage and crispy panko breadcrumbs is the perfect substitute for salty parmesan cheese, and anchovies.

These caramelized baked sweet potatoes cook in about half the time by slicing them in half first, brushing with olive oil, and roasting cut-side down on a baking tray. Perfect as an easy side dish, base for bowls, or cozy breakfast with Greek-style yogurt or sour cream.

Fluffy one-bowl vegan cranberry orange muffins with fresh cranberries, bright orange zest, and plant-based milk. Dairy-free, egg-free, bakery-style domes, and ready in about 30 minutes—perfect for the holiday season or an easy afternoon snack.

Easy vegan cornbread—moist, tall rise, dairy-free & egg-free. Bakes in a square pan (no cast-iron skillet) and finishes with glossy maple butter.

Soft, bakery-style vegan cinnamon rolls with a cinnamon sugar swirl. Includes small-batch instructions and overnight or freezer prep options.

Soft, fluffy, and packed with fall flavor—these healthy pumpkin protein muffins are vegan, high protein, and perfect for breakfast, snack, or meal prep. Made with canned pumpkin, warm spices, and vanilla protein powder. Meal prep friendly, dairy-free, and easy to make in one bowl

Butternut squash leek soup - naturally creamy and dairy-free. Vegan, cozy, and perfect for meal prep. Get the recipe.

This cozy high protein apple cider baked oatmeal is the perfect way to enjoy warm fall flavors. Made with rolled oats, unsweetened applesauce, vanilla protein powder, and fresh apples, it’s a simple high-protein breakfast recipe great for weekly meal prep or holiday brunch.

Cozy fall flavors meet everyday baking in this moist and tender Vegan Pumpkin Banana Bread. Made with real pumpkin purée and overripe bananas, this easy quick bread is perfectly spiced, dairy-free, egg-free, and better than Starbucks.

Moist and tender pumpkin coffee cake with crumb topping—made vegan with flax eggs, pumpkin purée, and warm pumpkin spice flavor. The perfect fall dessert or breakfast!

This dish is so great for folks who think they don’t like curry + for kids. I kept the spices mild and balanced them with sweet apples and creamy coconut to make it a cozy meal.

Cornbread Donuts! Perfect for breakfast with vegan butter and for lunch or dinner with your favorite soups and chilis, there isn’t much these baked donuts can’t do.

Creamy pumpkin pie overnight oats made with real pumpkin purée, chia seeds, and plant-based milk. A healthy, high-protein fall breakfast ready by morning.

This is one of those recipes that looks way harder to make than it is! Easily thrown together with Autumn pantry staples, you can dress it down for a mid-week dinner or up as main dish on your Holiday table.