Fall Plant-Based Potluck Ideas

Fall Harvest Chowder


This delicious recipe can be made in just about 50 minutes. Main ingredients: yams, carrots, corn. Recipe

Harvest Moon Squash Soup


Even though this soup bursts with fall flavors, you don’t need to wait until harvest season to enjoy it. Squash stores so well that it’s available year round, and this lovely recipe takes advantage of how sweet and rich it becomes after cooking. Recipe

Creamy Wild Rice Soup


This chowder-style soup showcases the hearty, nutty goodness of wild rice. The dark brown grains are gluten-free, rich in nutrients, and native to North America, where they’re harvested in early fall. Serve with an arugula, watercress, or spinach salad.Recipe

Boulangere Potatoes


This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat. Recipe

Apple, Grapefruit, Pomegranate Salad


This refreshing salad does not need any dressing or seasoning. You can substitute oranges for the grapefruit, if you like. Recipe

Israeli Couscous & Kale Salad


Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan salad recipe. Mixed with fresh kale, colorful veggies, herbs, and spices, it makes a delicious pasta salad that will keep well in the refrigerator for up to three days. Recipe

Garlic Mashed Potatoes & Creamy Golden Gravy


This creamy, golden vegan gravy recipe takes just minutes to put together. Hot tip: The gravy can be made ahead and refrigerated. It will thicken slightly more as it chills. Recipe

Chestnut Soup


Creamy without any dairy, and full of flavor without a lot of complicated ingredients. Recipe

Cauliflower Bechamel


This sauce, made from pureed cauliflower, is a great substitute for traditional cream versions, but it is also a delicious sauce—period. Use it wherever you want a creamy texture in a dish. Recipe

Sweet Potato Bisque


This sweet and savory soup could almost be a dessert soup, as ginger, nutmeg, and cinnamon are spices you find in many sweet potato and pumpkin pie recipes. The onion and garlic temper the sweetness, however, with a savory boost in this comforting recipe. Recipe

Shepherd’s Pie


This plant-based version uses a wide variety of flavorful vegetables. The recipe makes a full six to eight servings—and it reheats well at the end of a busy weekday. Its flavors intensify overnight as the vegetables and mushrooms meld into the sauces.  Recipe

Cranberry Carrot Cake with Chocolate Ganache


This rustic vegan carrot cake has a subtly cornbread-like texture thanks to the addition of cornmeal. Cranberries add a punch of color and tartness, and the chocolate ganache is downright decadent. Recipe

Knowledge Is Power!

Watch These Films


  • What The Health
  • Forks Over Knives
  • Cowspiracy
  • Eating You Alive
  • The Game Changers
  • PlantPure Nation
  • Food Choices
  • Food Inc.
  • Fed Up
  • Sugar Coated
  • Food Matters
  • The Diet Fiction
  • GMO OM
  • The Kids Menu

Read These Books


  • How Not To Die
  • Prevent and Reverse Heart Disease
  • The China Study
  • Proteinaholic
  • The Cheese Trap
  • The Vegan Starter Kit
  • Seven-Day Rescue Diet
  • The Starch Solution
  • Forks Over Knives
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  • The Pleasure Trap
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  • Quickstart Guides

Here Are Cookbooks


  • Forks Over Knives
  • PlantPure Nation
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  • How Not To Die Cookbook
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