These apple cider glazed vegan gingerbread doughnuts are perfect for Halloween, or whatever you’ve got to celebrate this fall!

This toasty broccoli rabe sandwich is stuffed with spicy, garlicky greens and topped with smoky vegan tahini sauce.

Celebrate fall with these vegan sweet potato latkes. They’re a little sweet, a little savory and very decadent.

A blend of almond flour and rolled oats along with chocolate chips and raisins make these gluten-free oatmeal cookies moist and delicious.

Pasta? Who needs it?! This Thai-inspired stuffed spaghetti squash is piled high with garlicky roasted broccoli and creamy peanut sauce.

These flavorful fall veggie tacos are stuffed with a medley of tender roasted za’atar seasoned vegetables and a smoky maple hummus.

Graham cracker crust is layered with date caramel, roasted peanuts, and apple-topped creamy vegan cheesecake.

This tofu noodle soup features savory baked tofu, lots of noodles, and tender veggies simmered in seasoned vegetable broth.

Veggies and chickpeas are simmered in a spiced tomato sauce and served atop basmati rice to make this easy mixed vegetable curry.

These sweet and savory chickpea veggie burgers are infused with smoky flavor and bits of juicy apples.

With real pumpkin puree, toasted oats, crunchy pecans and lots of spice, this pumpkin pie granola is the perfect fall breakfast.

Pasta is drenched in butternut sauce spiked with spicy cayenne to make this creamy vegan Buffalo butternut mac.

This vegan mushroom Marsala is made with tender baby portobellos and chickpeas simmered in a Marsala wine sauce and served over polenta.

Creamy peanut butter chia pudding is layered with chunks of sweet apples simmered in cinnamon and maple syrup.

Savory Indian-spiced red lentils are simmered with chunks of juicy pumpkin in this cozy pumpkin dal.

Asian-Mexican fusion food at it’s best! This Mexican kidney bean fried rice from The Easy Vegan Cookbook is easy and delicious!

Chickpeas are cooked up in a skillet with red bell pepper chunks and Middle Eastern spices then stuffed into juicy baked sweet potatoes.

You’re just three minutes away from this decadent, chocolate chip studded, single-serving pumpkin mug cake.

These lightly seasoned pan-fried butternut tots will satisfy all your tot cravings, with a bonus velvety butternut squash sweetness.

These moist chocolate zucchini muffins are bursting with rich chocolate chips, crunchy walnuts and the flavors of a cup of chai-spiced tea.

This hearty vegan chili gets bulk and texture from farro simmered in spicy tomato sauce with tender summer squash and red kidney beans.

Noodles are dressed in spicy tomato sauce and served with avocado and vegan black bean meatballs in this flavorful southwestern meal.