Puff pastry is stuffed with a mixture of mushrooms, butternut squash, pecans and rice to make this mouth-watering vegetable Wellington.

These flavorful Dijon Brussels sprouts are simple but packed with flavor, sautéed until tender crisp!

Rich, flaky, amazingly delicious vegan pie crust that’s made from coconut oil! Use this easy crust in just about any pie recipe.

These vegan pumpkin muffins are rich, moist, and packed with spices. Top them with cashew cream cheese frosting for a fall treat!

Savory baked tofu, hearty veggies, and a rich cashew cream base go into this luscious vegan spin on cream of chicken soup.

What’s better than chocolate chip cookies? PUMPKIN chocolate chip cookies! Totally delicious and 100% vegan!

These baked apple cider doughnuts are soft, fluffy, coated in cinnamon sugar, and bursting with fall flavors!

These scrumptious sammies are stuffed with smoky baked tofu, crisp veggies, and slathered in kicky wasabi mayo.

These totally vegan seitan sausage patties are made with hearty lentils, protein-packed seitan, and flavorful spices.

Spaghetti squash halves filled with spiced lentils, tomatoes and guac to make these scrumptious taco spaghetti squash boats!

This vegan grilled cheese is made with ooey, gooey cashew mozzarella layered with fig jam and peppery arugula!

Vegan fondue is not only possible, it’s pretty darn easy and incredibly delicious to boot! Smooth, creamy, and so luxurious!

Marinated tofu is battered and fried to a golden crisp to make these mouth-watering “chicken” style fried tofu sandwiches.

This hearty vegan pumpkin chili is packed with juicy pumpkin, lentils, and black beans simmered with pumpkin ale!

Baby eggplant halves are stuffed with a mix of spiced rice, artichoke hearts and juicy Kalamata olives, then served with spicy tomato sauce.

Sweet plantains are simmered in rich, creamy peanut butter sauce and served with smoky tofu cubes to make this cozy curry.

Step up your hummus game this fall with this flavor-packed butternut squash hummus! It’s sweet, smoky and savory!

You can’t beat a classic! This vegan French toast tastes like the stuff you grew up eating, but is made with absolutely no eggs or dairy.

These vegan manicotti are stuffed with a mix of kale and dairy-free ricotta, then smothered in creamy blush sauce and baked to perfection.

These egg-free Chinese-style omelets are made with a savory batter with tofu, chickpea flour, and a secret ingredient for eggy flavor.

Flour tortillas spirals are stuffed with zesty whipped black beans and toppings to make these scrumptious black bean pinwheels.