Last month, I wrote about how to go vegan. I chose to do so for health reasons, but the reasons that people choose to abstain from meat and animal products can include economic motivations, sustainability purposes, and moral ones. Regardless, just because someone has chosen to abide by a vegan diet doesn’t mean they have to be left out of all the fall food festivities. Below are some recipes that take full advantage of the season with none of the guilt of straying from a vegan diet:

Persimmon and Butternut Squash Soup | Nothing says “fall” like gourds, particularly squashes. For a really nice guilt-free fall dinner, make butternut squash soup by combining it with some savory spices, other fall ingredients including persimmon, maple syrup, and ginger. The sweet/savory combination of all these flavors makes this vegan and calorically-reasonable soup perfect for autumn.

Roasted Cauliflower Soup | Another perfect dish for a cozy day indoors, this soup is incredibly healthful and can be easily adjusted for the calories you have left to consume at the end of the day. You can also adjust this soup to include either fresh or frozen vegetables, so if you didn’t quite find the time to make it to the farmer’s market, you can still whip up this super simple recipe with goods found in the frozen aisle of your local grocery store.

Roasted Vegetable Salad | If soup isn’t necessarily your cup of tea, you can opt out of pureeing and go for a raw or roasted salad instead. Fall is prime harvest season, and you can take advantage of it in countless ways. To pull the most flavor out of the vegetables, consider a Moroccan-inspired salad that includes apples, onions, garlic, ginger, cumin, cinnamon, hot pepper, turmeric, cardamom, lemon, maple syrup, and pomegranate seeds.  

White Bean Pot Pies | If you’re from PA, pot pies are an entire food group unto their own. The strong German influences of this dish and the heartiness of the dish make it a winter favorite for Pennsylvanians young and old. Even if you’re adhering to a vegan diet, you can enjoy the savory delicacy with some crafty substitutions. Load the inside up with veggies and use vegan butter for rolling out the crust, and you’ll be on your way down memory lane in no time.

Stuffed Butternut Squash | Not only does this gourd make for a fantastic decoration, it’s also perfect for a fall-inspired highly-instagrammable vegan dish. Cut the squash in half and hollow out the innards. Set the rind aside, and use the “meat” of the squash in preparing kale, quinoa, chickpeas, and cranberries. Once everything is done cooking, use the rind as the “bowl” and serve under good lighting for all the pictures that are sure to be taken.