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September is such a gloriously confusing month, isn't it? One day you're soaking up the last of the summer sun, and the next you're pulling on a sweater and eyeing up the apple trees.
My kitchen is firmly in transition mode right now. I'm still loving the glorious local tomatoes (have you made my galette yet?), while simultaneously craving all things cozy and pumpkin-spiced. The seasonal overlap is just so good, and I love being able to switch between summer or fall-inspired recipes whenever the mood takes me.
To celebrate this delicious in-between season, I've pulled together the vegan recipes I genuinely love making on repeat every September. There are cozy baked breakfasts perfect for crisp mornings, silky soups for when that first real autumn chill hits, homemade apple butter to slather on absolutely everything, and of course, a dairy-free pumpkin spice latte that will save you a trip to the coffee shop.
Whether you're easing into fall or diving in headfirst, there is something here for you. One recipe for every day of September!
Mel x
Vegan Apple Cake
This is always the very first thing I bake when September arrives and my apple trees are bursting with fruit. It's light, fluffy, and loaded with fresh apples, with the most irresistible crunchy sugar and flaked almond top. No mixer needed, and the smell alone makes it completely worth turning the oven on for!
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Stovetop Apple Butter
Making apple butter has become a yearly ritual in our house. It's thick, rich, deeply spiced, and beautifully concentrated. I end up dolloping it on everything for weeks. I've got this stovetop recipe as well as Instant Pot Apple Butter and Slow Cooker Apple Butter so you can pick whichever version suits you best.
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Chickpea Meatballs
These Chickpea Meatballs are a great September staple. Hearty enough to feel like proper comfort food, but quick enough to pull together on a busy weeknight. You can serve them with pretty much anything: rice, pasta, potatoes, salad, in a sub, etc so they work whatever the weather is doing.
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Easy Tomato Basil Soup
September means I'm racing to use up the last of the garden tomatoes before soup season takes over completely, and this recipe does both at once. Just 4 ingredients, ready in 10 minutes, and so fresh and vibrant it tastes like summer in a bowl. The perfect bridge between seasons!
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Vegan Peach Cobbler
Before peach season slips away, this Vegan Peach Cobbler is the dessert you need to make. Just 8 ingredients stand between you and the most gloriously jammy peaches topped with buttery, golden, and caramelized cobbler. It's the kind of dessert that makes you want to eat straight from the dish!
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Pear Smoothie
This Pear Smoothie is such a brilliant way to use up those overripe pears that always seem to be sitting sadly in the fruit bowl at the end of the week! It's simple, nourishing, and packs in an impressive 18 grams of protein, plus you can prep a batch ahead and stash it in the freezer for those mornings when you need breakfast sorted in seconds. September chaos, consider yourself handled!
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Vegan Pumpkin Muffins
I simply cannot wait until October for pumpkin, so it's happening now! These soft, fluffy muffins are packed with warming pumpkin spice, topped with a nutty streusel, and finished with a maple glaze drizzle. They are practically mandatory the moment there is even the slightest chill in the air or the leaves start to look like they could turn soon.
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Vegan Apple Muffins
Big, bakery-style, and absolutely packed with tender apples, these muffins are my secret weapon for busy mornings and afternoon snacks. I always bake a double batch so I can stash some in the freezer.
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Really Delicious Grilled Tofu
Don't pack the barbecue away just yet. September grilling is seriously underrated, and you have to make this seriously delicious Grilled Tofu! The marinade is punchy and full of flavour with lemon, nutritional yeast, and garlic, and it gets beautifully golden whether you use the grill or just a skillet on the stovetop.
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Vegan Tomato Galette
This Vegan Tomato Galette is the perfect way to use up those last precious garden tomatoes before the season is truly over. The herby cashew cream filling and easy olive oil crust are such a winning combination, and because it's a galette, there's zero pressure to make it look perfect. Rustic is the whole point! It works beautifully served hot or cold, and the fact that it freezes so well means you can squirrel one away for a cozy evening later in the month.
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Saucy Skillet Tofu & Zucchini
This Saucy Skillet Tofu & Zucchini is the perfect recipe for using up those last garden zucchinis before autumn fully takes over. Everything comes together in one pan, which means minimal washing up and maximum flavour. Serve it over rice, pasta, or mashed potatoes, and you've got a seriously satisfying weeknight dinner on the table fast!
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Easy Homemade Applesauce
Homemade Applesauce is one of those recipes that sounds almost too simple. Just two ingredients, but the result is so much better than anything you'll find in a jar at the supermarket. Make it on the stovetop, in your Instant Pot, or let the slow cooker do the work, and your whole house will smell absolutely incredible in the process. Eat it as a snack, spoon it over oatmeal or pancakes, or use it in your autumn baking. It's one of those quietly essential September staples!
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Instant Pot Red Lentil Soup
Once the back-to-school chaos kicks in, this is the weeknight dinner I reach for again and again. Budget-friendly, incredibly easy, and on the table in under 30 minutes. It's hearty and satisfying enough that everyone leaves the table happy. Brilliant for meal prep and freezes beautifully too. No Instant Pot? Make this stovetop version instead.
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Banana Date Bread
This no-added-sugar Banana Date Bread is the kind of wholesome bake I love having on hand throughout September. Made with whole wheat flour, it's perfect for packed lunches and healthy snacks or breakfasts.
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Creamy Orzo With Zucchini
This Creamy Orzo with Zucchini is perfect for those early September evenings when you're not quite ready for full-on comfort food but still want something really satisfying. It's the kind of dinner that feels indulgent without being heavy, and the combination of creamy, rich orzo, sweet golden zucchini, and crunchy panko crumbs is just divine!
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Pumpkin Seed Granola
Baking a batch of this golden, uber-clumpy granola makes your whole house smell amazing! Packed with oats, pumpkin seeds, coconut, and dried cranberries, it's a great crossover breakfast in September because you can enjoy it with the last of the summer fruits!
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Carrot Soup with Noodles & Shredded Tofu
This Carrot Soup With Noodles and Shredded Tofu is the kind of bowl that makes you genuinely excited for soup season. Silky, creamy carrot soup loaded with tender noodles and the most incredible chewy, crispy, spicy shredded tofu on top. Finish it with a drizzle of chili oil, and you've got a seriously flavour-packed dinner that's colourful, cozy, and perfect for this crossing over of the seasons.
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Apple Baked Oatmeal
Make this on a Sunday, and you've got a warm, hearty, apple-pie-flavoured breakfast ready to go all week long. Perfect for those crisp September mornings. It's one of my favourite meal-prep recipes. Full of oats, chopped apples, and cozy spices, and just as delicious served cold as it is warmed up.
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Easy Butternut Squash Curry
This Easy Butternut Squash Spinach Curry is my go-to when September evenings start feeling a bit autumnal. One pot, 30 minutes, and the flavour is anything but simple. Creamy, a little sweet from the squash, and genuinely complex in a way that makes it taste like you've been cooking for hours. It's the kind of recipe that earns five-star reviews from the whole family!
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Vegan Pumpkin Spice Latte
Tell me it's not too early for a PSL! Skip the queue and make this cozy, creamy dairy-free pumpkin spice latte at home instead. Made with creamy dairy-free milk and a warmly spiced pumpkin syrup, then topped with swathes of vegan whipped cream, it's the ultimate pick-me-up on a chilly September afternoon.
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Braised White Beans & Greens
The kind of cozy, no-fuss dinner that September was made for: humble white beans braised up in stock with plenty of greens, herbs, and a generous squeeze of lemon. It comes together in less than 30 minutes, and you can serve it with rice or a big hunk of crusty bread to soak up every last drop. Budget-friendly, wholesome, and genuinely delicious!
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Vegan Applesauce Cake
This Vegan Applesauce Cake is warmly spiced, packed with sweet apple flavour, and finished with the most irresistible brown sugar icing that I honestly want to drizzle on everything. It's the kind of cozy bake that makes the whole house smell incredible, and it comes together so easily. A total crowd-pleaser whether you're baking for a gathering or just treating yourself!
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Baked Tofu
If you've been avoiding turning on the oven all summer, now is your time to make this Baked Tofu. No pressing, no marinating, just straight into the oven and out it comes all sticky, smoky, tangy, and delicious. The texture is incredible, and that sweet-savoury glaze makes it the kind of thing you'll want to serve with everything. A genuine dinnertime winner that earns its place on the September table!
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Broccoli Almond Soup
This Broccoli Almond Soup is perfect for this time of year. Creamy and comforting without feeling heavy, it's fresh and loaded with veg, lusciously velvety and feels a little special while being really simple to make. It really needs to earn a permanent spot in your September rotation!
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Vegan Baked Pears With Feta & Hot "Honey"
Vegan Baked Pears With Feta and Hot Honey is a seriously impressive dish with minimla effort. We're talking roasted pears stuffed with creamy, salty vegan feta, scattered with toasty walnuts, and finished with a drizzle of spicy-sweet hot "honey". The combination of flavours sounds fancy, but it comes together so simply. Trust me, this one will genuinely blow you away!
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Vegan Peach Cake
Perfect for using late summer peaches that are a little past their best, this Vegan Peach Cake is impossibly soft and fluffy, studded with juicy fresh peach pieces, and that crunchy coarse sugar and toasted flaked almond top is just *chef's kiss*. A total showstopper that tastes as good as it looks!
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Vegan Broccoli Salad
This Vegan Broccoli Salad is one of those recipes that sounds simple but completely delivers with broccoli, juicy red grapes, toasted slivered almonds, and a tangy creamy dressing that ties it all together beautifully. The combination of crunchy, creamy, sweet, and savoury is genuinely addictive. It's also a brilliant make-ahead option, which makes it perfect for busy September days when you want something fresh and satisfying without any last-minute effort.
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Vegan Kale Pesto
If your garden is drowning in kale right now, this Kale and Almond Pesto is exactly what you need. Just 5 ingredients and 5 minutes stand between you and this tasty, vibrant pesto that is so much more interesting than anything from a jar. Stir it through pasta for the easiest weeknight dinner, and I promise you'll be making it on repeat all season long!
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Baked Vegan Orzo Recipe
This Baked Vegan Orzo Recipe is a perfect way to use up those last gorgeous cherry tomatoes and zucchini before the season is truly over. Everything goes into one pot, and the oven does the hard work. It's the kind of cozy, fuss-free dinner I find myself making on repeat when the evenings start drawing in!
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Chocolate Banana Pancakes
These Chocolate Banana Pancakes are my answer to those September mornings when you want something a little bit indulgent at the weekend. Ripe bananas make these pancakes unbelievably sweet, soft and fluffy, and the rich chocolate flavour makes them extra special. Stack them high and prepare to be very smug about your breakfast choices!
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