7 Day Vegan Menu for October

This Vegan Apple Pie Baked Oatmeal is cozy, warm, and chock full of Fall vibes. Made with sweet apples and rolled oats, this healthy meal prepped breakfast will warm your tummy and satisfy you for several hours with minimal effort.

Emphatically the king of curries - This Thai Massaman curry is a warm, comforting curry that is perfect for any night of the week. You don’t need a lot of time or ingredients to make this a delicious treat the whole family will love. Add additional veggies and make this a complete, wholesome convenience meal you’ll be making over and over again!

Fall weather is slowly creeping in and all we need is some comforting, heartwarming soup. So here is Vegan Pumpkin Carrot soup made in an Instant pot.

An autumnal twist on a classic. Super creamy mac 'n' "cheese" with pumpkin and kale.

These delicious mini apple pies have an oatmeal cookie crust and are covered in an easy caramel sauce.

These wholesome yet delicious banana oatmeal breakfast cookies are gluten-free, vegan, soft and full of spiced banana flavor. An easy cookie recipe to throw together on a Sunday for breakfast all week!

You’ll be amazed at how creamy & flavorful this soup is. And with an instant pot, it’s so easy to prepare a big batch for a crowd or enough to freeze for several dinners.

Who’s ready for taco Tuesday? These quinoa tacos with beans are delicious and easy to make!

Moist, cake-like pumpkin bars that are gluten-free and vegan! Packed with fall spices to make a delicious afternoon snack or dessert.

This breakfast smoothie gives you your 5-a-day in one glass! With lemon, ginger, pineapple, and broccoli.

Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup.

This easy and healthy No-Bake Vegan Pumpkin Cheesecake Recipe only takes 10 minutes of hands-on preparation and is paleo, gluten-free & dairy-free.

Incredibly soft vegan pumpkin cinnamon rolls perfect for breakfast during Fall. They're packed with pumpkin spice and pecans and have a dreamy cream cheese frosting!

This healthy vegan salad features all the best Fall and Winter ingredients. Topped with maple tahini dressing, it's a standout salad that's always a hit!

Fall Harvest Bowls with Creamy Poppyseed Dressing is an ultra-nourishing, 30-minute vegan meal that beautifully showcases seasonal produce and pantry staples, but can be enjoyed year-round. A bed of baby spinach and arugula houses a hearty melange of black glutinous rice, chickpeas, fresh apples, and shredded carrots — topped off with a tahini-based Creamy Poppyseed Dressing, dried cranberries, and roasted pecans.

This roasted vegetable soup is so delicious and super easy to make. Your family will love this meal and it’s fabulous the next day for leftovers, too!

Easy fall flavors combine for a hearty chili that's perfect for dinner.

These vegan stuffed baked apples feature a pecan oatmeal filling and are incredible served with vanilla ice cream for a stunning dessert any time of year.

Vegans and carnivores alike will love these mushroom dumplings filled with a mixture of Shiitake mushrooms, cabbage, water chestnuts, and fragrant garlic and ginger, then dipped in a spicy black garlic soy sauce.

This creamy Vegan Pumpkin Ice Cream recipe tastes like frozen pumpkin pie! It uses coconut milk as the base, so it’s completely dairy-free.