If your feed looks anything like mine, fall turns it into a parade of caramelized squash, steaming mugs, and “you won’t believe how creamy this is—without dairy!” reels.
I test a lot of what I see (former analyst—data and experiments are my happy place), and below are the five recipes I keep remaking because they’re easy, crowd-pleasing, and wildly adaptable.
Consider this your cozy, scroll-proof menu for the season.
1. Creamy pumpkin vodka rigatoni (the TikTok pasta, but fall and vegan)
Why the internet loves it: The original spicy vodka pasta went viral for a reason—silky, tomato-y, peppery comfort. Add pumpkin and it turns into autumn in a bowl. We skip dairy by blending cashews (or white beans) for creaminess.
Serves: 4
Time: 30–35 minutes
Ingredients
12 oz (340 g) rigatoni (gluten-free if needed)
1 Tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp crushed red pepper flakes (to taste)
2 Tbsp tomato paste
1/4 cup vodka (optional but classic)
1 cup pumpkin purée (not pie filling)
1/2 cup raw cashews, soaked 10 minutes in hot water (or 3/4 cup canned white beans)
1 cup unsweetened oat milk (or water + 1–2 Tbsp olive oil)
1 tsp kosher salt, plus more to taste
Freshly ground black pepper
2 Tbsp nutritional yeast or 1/4 cup finely grated vegan parm
Zest of 1/2 lemon + 1–2 tsp juice
8–10 fresh basil leaves, torn (or 1 tsp dried)
Steps
Boil pasta in salted water until just shy of al dente. Reserve 1 cup pasta water; drain.
Meanwhile, heat oil in a large skillet over medium. Sauté onion with a pinch of salt 5–6 minutes until translucent. Stir in garlic and red pepper; cook 30 seconds.
Add tomato paste; cook until brick red, ~2 minutes. Splash in vodka; simmer 1 minute to cook off alcohol.
Blend cashews with oat milk until very smooth. Pour into skillet with pumpkin, nutritional yeast, 1/2 cup pasta water, salt, and pepper. Simmer gently 3–4 minutes.
Stir in pasta; toss, adding more pasta water as needed for a glossy coat. Finish with lemon zest/juice and basil. Taste and adjust salt, heat, and acidity.
Make it yours
Swap pumpkin for butternut squash purée.
Nut-free: use white beans instead of cashews.
Protein boost: fold in a cup of sautéed mushrooms or pan-seared vegan sausage.
Leftovers
Keeps 3 days chilled. Loosen with a splash of hot water when reheating.
2. “Marry me” tofu (viral creamy sun-dried tomato skillet)
Why the internet loves it: The “marry me chicken” craze inspired a thousand remakes. Here, crispy tofu meets a cashew-cream, garlicky, sun-dried tomato sauce with thyme and chili. Serve with mashed potatoes or garlic bread and watch it disappear.
Serves: 4
Time: 35–40 minutes
Ingredients
14–16 oz extra-firm tofu, pressed and cubed
2 Tbsp cornstarch
1 tsp kosher salt + black pepper
2 Tbsp olive oil, divided
3 cloves garlic, thinly sliced
1/2 tsp chili flakes
1/3 cup chopped oil-packed sun-dried tomatoes (plus 1 Tbsp of the oil)
1 tsp dried thyme (or 1 Tbsp fresh)
1/2 cup raw cashews, soaked in hot water 10 minutes
1 1/4 cups veggie broth
2 Tbsp nutritional yeast
2 tsp lemon juice
Fresh parsley, chopped, to finish
Steps
Pat tofu dry. Toss with cornstarch, salt, pepper.
Heat 1 Tbsp oil in a nonstick skillet over medium-high. Sear tofu until golden on all sides, 6–8 minutes. Transfer out.
Reduce heat to medium. Add remaining oil, garlic, chili flakes; cook 30–45 seconds until fragrant.
Stir in sun-dried tomatoes (+ 1 Tbsp tomato oil) and thyme.
Blend cashews with broth and nutritional yeast until smooth. Pour into skillet; simmer 3–4 minutes until creamy.
Return tofu; simmer 2 minutes, then finish with lemon juice and parsley. Taste and season.
Make it yours
Leftovers
Sauce thickens as it cools; whisk in hot water to revive. Good for 3–4 days.
3. Maple-miso brussels & squash sheet pan with tahini drizzle
Why the internet loves it: Sheet-pan dinners fit the weeknight algorithm perfectly—and brussels caramelize like candy when you do them right. As noted by food science writers, high-heat roasting amps up complex flavors via browning; “brown food tastes better” isn’t just a meme, it’s chemistry. (See the Serious Eats explainer linked above.)
Serves: 4 as a side, 2–3 as a main
Time: 35–40 minutes
Ingredients
1 lb brussels sprouts, halved
1 lb butternut squash, 3/4-inch cubes
1 small red onion, thick wedges
2 Tbsp olive oil
1 Tbsp white or yellow miso
1 1/2 Tbsp maple syrup
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp kosher salt + black pepper
Pinch red pepper flakes
Tahini drizzle
1/4 cup tahini
1 Tbsp lemon juice
1 tsp maple syrup
2–4 Tbsp warm water
Pinch salt
Steps
Heat oven to 425°F (220°C). Line a large sheet pan.
Whisk oil, miso, maple, vinegar, mustard, salt, pepper, and flakes.
Toss brussels, squash, and onion with the mixture. Spread cut-side-down for the brussels (contact = browning).
Roast 20 minutes; flip and roast 8–12 more until deeply golden.
Whisk tahini, lemon, maple, and water until pourable. Drizzle over hot veggies.
Make it yours
Leftovers
Excellent cold in grain bowls; lasts 3 days in the fridge.
4. Apple-crumble baked oats (the cozy TikTok classic)
Why the internet loves it: Baked oats went viral because they eat like cake but behave like breakfast. This one tastes like apple crumble—soft, warm, cinnamon-y—with fiber, protein, and a crunchy top.
Serves: 6
Time: 40–45 minutes
Ingredients
2 cups rolled oats (certified GF if needed)
1 cup unsweetened oat milk (plus 2–3 Tbsp if needed)
1/3 cup unsweetened applesauce
3 Tbsp maple syrup
1 Tbsp ground flaxseed + 3 Tbsp water (flax “egg”)
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp fine salt
1 large apple, chopped (Honeycrisp or Pink Lady)
Crumble topping
1/2 cup rolled oats
1/4 cup almond flour (or oat flour)
2 Tbsp brown sugar or coconut sugar
1/4 tsp cinnamon
Pinch salt
3 Tbsp vegan butter, softened (or 2 Tbsp tahini)
Steps
Heat oven to 350°F (175°C). Lightly grease an 8×8-inch pan.
Stir flax with water; set 5 minutes.
In a bowl, mix oats, milk, applesauce, maple, flax “egg,” vanilla, cinnamon, baking powder, and salt. Fold in apple. Batter should be pourable; add a splash of milk if too thick.
In a separate bowl, rub topping ingredients together until clumpy.
Pour oat mixture into pan; scatter crumble on top.
Bake 28–32 minutes until set and lightly golden. Rest 5–10 minutes; it firms up as it cools.
Make it yours
Leftovers
Refrigerate up to 4 days. Reheat squares in a skillet with a dab of vegan butter.
5. Roasted butternut bisque with crispy sage & sourdough croutons
Why the internet loves it: Every fall, this soup returns like your favorite sweater. Roasting the squash first builds layers of sweetness and depth; blending with a little coconut milk turns it into velvet.
Serves: 4–6
Time: 50–60 minutes
Ingredients
1 large butternut squash (about 2.5 lb / 1.1 kg), peeled, seeded, cubed
1 medium onion, chopped
2 carrots, sliced
3 cloves garlic, smashed
2 Tbsp olive oil
1 tsp kosher salt + black pepper
1/2 tsp ground cumin
1/4 tsp ground nutmeg
4 cups low-sodium vegetable broth (plus more to thin)
1/2–3/4 cup full-fat coconut milk
1 Tbsp maple syrup or 2 tsp white miso (optional, to balance)
6–8 fresh sage leaves
1 1/2 cups rustic bread cubes
1 Tbsp vegan butter (or olive oil)
Steps
Heat oven to 425°F (220°C). Toss squash, onion, carrots, and garlic with olive oil, salt, pepper, cumin, and nutmeg on a sheet pan. Roast 25–30 minutes, flipping once, until edges are browned.
Transfer roasted veg to a pot with broth. Simmer 5–10 minutes.
Blend until completely smooth (careful with heat). Stir in coconut milk and maple or miso to your preference. Thin with more broth for your ideal texture. Keep warm.
For sage & croutons: melt vegan butter in a skillet over medium. Fry sage leaves 30–45 seconds until crisp; set aside. In the same pan, add bread cubes and a pinch of salt; toast 3–4 minutes until golden.
Ladle soup, top with a swirl of coconut milk, croutons, and crumbled sage.
Make it yours
Add 1 tsp grated fresh ginger and a squeeze of orange juice for brightness.
For extra protein, stir in white beans before blending.
Leftovers
Keeps 4–5 days chilled or 2 months frozen. Reheat gently; add water or broth if thick.
Smart fall cooking notes from the field
Season early and at the end. “Salt has a greater impact on flavor than any other ingredient,” writes Samin Nosrat in Salt, Fat, Acid, Heat—and it’s worth remembering as you build layers from the first sizzle to the final taste. (Here’s a quick interview where she explains why salting early matters.)
Cut for contact. Flat sides down (think: halved brussels) equals more browning, which equals more flavor.
Balance like an analyst. When a dish tastes “flat,” add acid (lemon, vinegar) before more salt. When it’s sharp, add fat (olive oil, tahini, coconut milk) or a hint of sweetness (maple) to round the edges.
Sample shopping list for one full fall weekend
Rigatoni, extra-firm tofu, cashews, oat milk, pumpkin purée, tomato paste, vodka (optional), sun-dried tomatoes, brussels sprouts, butternut squash, red onion, tahini, maple syrup, miso, rolled oats, applesauce, baking powder, cinnamon, coconut milk, sourdough, sage, garlic, lemons, basil, nutritional yeast, veggie broth.
If you try even one of these, promise me you’ll let something get deeply golden—vegetables, bread crumbs, tomato paste.
That color is flavor. And in a season that invites us to slow down, there’s something deeply satisfying about watching simple ingredients transform just by giving them time and heat.
Happy cooking, and tag me in your remakes so I can applaud from my kitchen island.
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