It’s officially fall, and this month, VegNews readers were all about comforting, plant-powered recipes that nourish from the inside out. Leading the pack was the decadent Chai Pumpkin Cake With Cream Cheese Frosting—soft, spiced layers paired with a tangy vegan frosting that’s sure to be your new autumn staple.
For a savory twist, the Tempeh-Filled Plantain Cups were a hit. Crunchy, golden plantains cradle a smoky, protein-packed tempeh filling that’s perfect for an appetizer or snack.
As with all things pumpkin, our readers simply couldn’t get enough. We’re talking Vegan Cashew Cream Pumpkin Pasta—a creamy, rich sauce that brings all the comfort to a plate of pasta; Gluten-Free Pumpkin Spice Chocolate Chip Cookies; and Creamy Pumpkin Risotto With Roasted Pepitas. Ready to dig in? Discover the top recipes of the month and get your fall cooking started.
Brittany Berlin
1 Vegan Chai Pumpkin Cake With Cream Cheese Frosting
Chai and pumpkin meld together for a warm, spice-forward one-layer cake from the Baked With Love cookbook.
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Karla Salinari
2 Vegan Tempeh-Filled Plantain Cups (Tostones Rellenos)
Protein-packed tempeh is the perfect substitute for tostones, a Caribbean staple.
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Danielle Keith
3 Vegan Cashew Cream Pumpkin Pasta
This creamy pasta packs in quite a few vegetables including cauliflower and pumpkin for an easy weeknight dinner.
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Hannah Kaminsky
4 The Best Vegan Macaroni and Cheese You’ll Ever Make
VegNews’ signature macaroni and cheese is the essential recipe for any potluck or dinner party.
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Ashley Madden
5 Marinated Tofu Sandwich With Pineapple Slaw
Tangy-sweet pineapple slaw provides a refreshing bite to this flavorful tofu sandwich.
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HealthyGirl Kitchen
6 Vegan and Gluten-Free Pumpkin Spice Chocolate Chip Cookies
There’s already nothing better than warm chocolate chip cookies on a cozy fall night, but pumpkin spice chocolate chip cookies? Sign us up!
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Ginny Kay McMeans
7 VegNews Vegan Magic Cookie Bars
Graham crackers, walnuts, chocolate chips, and shredded coconut combine to make perfectly flaky, layered bars in this easy-to-make recipe.
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Bailey Ruskus
8 Caramelly 5-Ingredient Vegan Flan
Yes, really, all you need is just five ingredients to make this classic flan.
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Mitch and Justine Chapman
9 Vegan Cinnamon Sugar Churros With Dark Chocolate Sauce
These sugar-dusted churros from the One Green Planet cookbook make the perfect base for dipping in peanut butter, strawberry, or chocolate sauce.
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Liz Moody
10 Vegan Creamy Pumpkin Risotto With Roasted Pepitas
Think pumpkin can only be used for desserts? Wrong! This extra creamy risotto proves otherwise.
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Aruka Sanchir (@ruukes) is the Senior Digital Editor at VegNews.
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