Fall is undeniably our favorite time of year, mostly for the food. Here’s a collection of our favorite vegan fall recipes from from the Well Vegan archives.
This Couscous Salad with Kale, Sweet Potato Pomegranate makes a healthy and satisfying pack-and-go lunch or a delicious side to your favorite soup.
Honestly, you could skip the squash all together and dive into the filling with a fork. Just kidding. Don’t skip the squash! It roasts in about the same amount of time it takes to whip up the filling, and it really makes for a satisfying, stick-to-your-ribs meal. This stuffed acorn squash recipe is a hit with vegans and omnivores alike.