The nights are getting longer, the weather is cooling down, and seasonal lattes are calling our names. Fall is here.

If you love to cook, you might already be thinking about the recipes you’re going to whip up this season. But before you start planning, make a note of these exciting new cookbook releases. Over the next two months, the cookbook gods are blessing us with a host of new titles, covering everything from foraging and slow cooking to Michelin-worthy dishes.

Not sure what to order (or pre-order) first? We’ve got you. Here, we’ve rounded up a few of the must-have cookbooks to stock up on this fall.

1 Garden Variety

Eight years since the release of Mississippi Vegan, Timothy Pakron is back with a new plant-based cookbook, Garden Variety. For three years, the food stylist, author, and photographer has been pulling together a collection of recipes using ingredients sourced from his new backyard in New Orleans. So, if you want to learn to cook seasonal, homegrown dishes, like oven-braised cabbage, fried garlic butter, and pumpkin seed frittata bites, Pakron’s new book is a must-buy this fall.

“In a world of designer vegan products, this book is something else entirely: a whole life that happens to include recipes—Timothy saying ‘Here’s my kitchen, here’s what I grow, here’s what I make,’” said fellow cookbook author Isa Chandra Moskowitz about Garden Variety. “Whether it’s perfectly braised greens, a gorgeous pot of beans, or a breathtaking au poivre, he’ll show you how. Some of this you’ll cook every day. Some you’ll save for special occasions. Either way, you’ll enjoy the visit.”
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2 No Meat Disco

With 1 million followers on Instagram and more than 263,000 followers on TikTok, Sam Jones of No Meat Disco is one of the leading voices in the vegan food sphere on social media. So, of course, it’s only natural that a cookbook was on the cards, and now it’s here.

The self-titled No Meat Disco cookbook features more than 90 recipes, all made with seven ingredients or less, so you can be assured that you’re not going to spend hours making a shopping list just for one dish. But simple doesn’t mean boring. If you want to fill your fall with dishes like Cowboy Beans Chilaquiles, Crispy Fire-Roasted Cabbage Wedges with Smoky Mustard Maple Glaze, and Katsu Butternut Soup with Crispy Garlic Tofu, you know what to do. Oh, and there’s a curated playlist for each section, too, because this is a No Meat Disco, after all.

“No Meat Disco is not just a cookbook; it’s a celebration of food, music, and entertaining,” said Michelin-starred British chef Paul Ainsworth. “Let me tell you, this guy can really cook! In this debut cookbook, Sam Jones has thrown himself into exploring ingredients from around the world and turning them into delicious, plant-based dishes, all served with a side of banging tunes. Cooking should always include a dash of fun, and Sam’s book adds more than a sprinkling of that.”
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3 PlantYou Quickies

If you were a fan of Carleigh Bodrug’s debut cookbook, PlantYou, which hit the shelves in 2022, you’ll be thrilled to learn that the popular blogger has followed it up with yet another sequel: PlantYou Quickies. As the name suggests, this cookbook is all about keeping things quick and easy, without skimping on the flavor. All of the recipes come together in just 30 minutes. Yep, even the more complicated-sounding ones, like walnut sun-dried tomato ragu and vegan chorizo tacos.Released September 29— Pre-Order Now

4Simply Plants

If you want to eat more plants but aren’t sure where to start, then content creator Sadia Badiei (the founder of the YouTube channel Pick Up Limes) is here to make your whole food journey easy, accessible, and full of flavor. Badiei’s debut cookbook, Simply Plants, boasts more than 100 recipes, all of which are delicious and uncomplicated. Standout recipes include Vegan Butter Chicken, Sticky Loaded Tempeh Flatbread, and Creamy Green Macaroni.

Released October 20—Pre-Order now

5 Happy Snacking, Don’t Die!

6Slow-Cooked Vegan

For many people, fall is the time when they locate their slow cooker at the back of the cupboard, dust it off, and plug it in. Whether you’re part of this club or a year-round Instant Pot lover, Slow-Cooked Vegan is about to become your autumnal recipe bible. Niki Webster of Rebel Recipes will guide you through using your slow cooker for more than 100 recipes, including corn salsa, cashew parmesan, and spicy potato curry.

More of an air fryer person? Don’t worry, Webster has a book for that, too: The Vegan Air Fryer.
Released October 8—Pre-Order Now

7 Vegan Vegan!

8 How to Cook Everything Vegan

Mark Bittman has been a leading American food journalist for more than four decades, so it’s fair to say he knows a thing or two about throwing together a good recipe. This new cookbook, another spin-off of his beloved 1998 title How to Cook Everything, reflects Bittman’s passion for simple, nutritious, sustainable food and aims to prove that nothing can’t be veganized. Seriously, this cookbook leaves virtually no stone unturned, from sushi to steak to stir-fry to dumplings and pasta.
released October 6—Pre-order now

9The Plum Village Cookbook

Three years ago, chef Jorge Pineda revealed that, together with fellow chef Angel Ramos, he would be opening the fourth iteration of New York’s beloved Candle restaurant brand. From the start, the bar was high. The first Candle Cafe opened in the 1990s and was so beloved that it led to two more entirely vegan concepts: Candle 79 and Candle Cafe West.

But due to various challenges, including real estate developments and building safety issues, all of the original Candle restaurants had closed by 2020. Pineda, who spent decades working at the original locations, hoped the new Candle Cafe would successfully build on the brand’s legacy in New York. But it wasn’t to be.

In August, Pineda announced that the new Candle Cafe would be closing amid mounting debt and a difficult economic climate. Speaking to VegNews, the chef confirmed that its final day of regular service will be September 30. Pineda also opened up about the factors that contributed to the closure, including his sense that diners never quite embraced the new venture in the same way they had the original restaurants.

Find out more in our conversation below, including what Pineda believes made it so difficult to keep Candle going, what’s next for the longtime chef, and the details of Candle’s final farewell dinner.

Candle Cafe

Can you talk us through what led to the decision to close Candle? 

Over the past two years, the cost of operating a restaurant has increased significantly across the board, including food, gas, electricity, rent, and labor. Like many independent restaurants, we have felt the impact of those rising costs, and I believe vegan restaurants have faced additional challenges as vegan options have become increasingly common throughout New York’s dining scene.

How has the growing availability of vegan options across New York affected dedicated vegan restaurants like Candle?

It’s extremely challenging [for all independent restaurants] right now. For vegan restaurants, I believe the challenges can be even greater because plant-based options are now available at so many restaurants throughout New York. 

While I think that growth is positive for the vegan movement overall, it has also made it increasingly difficult for independent vegan restaurants to distinguish themselves and remain financially sustainable.

Candle Cafe

Were there any other challenges specific to Candle that contributed to the closure?

I also felt that Candle no longer received the same level of support from the vegan community that it had in the past, particularly after the original owners were no longer involved. Ultimately, my decision to reopen Candle came from a personal belief in what the restaurant represented. Candle was always meant to stand for kindness, community, and good, healthy food. I wanted to give that legacy another chance.

“To me, Candle was never just about food. It was supposed to represent peace, community, kindness, and acceptance of everyone, regardless of their background or their story. I am proud that I was able to carry those values forward, even for a short time.”

So, with that in mind, what comes next for the Candle brand? 

Candle will not be reopening as a restaurant, and I do not have plans to bring the Candle name back in the future. Looking back, I believe my biggest mistake was trying to keep the Candle name alive rather than allowing the brand to exist as it was originally known.

Do you think the Candle name and its connection to the original owners made it difficult for diners to embrace the restaurant in its latest chapter?

Some people felt that the restaurant would not be the same without the original owners involved. I understand and respect the connection people had to them and to the original Candle. At the same time, I hope people also recognize that I have been a chef for 25 years and have spent approximately 30 years working with Candle. I have carried these recipes and this food with me for decades. They are a part of who I am.

Looking back, what are you most proud of about Candle and its contribution to New York’s vegan and plant-based dining scene?

My personal dedication to Candle and my belief that it has always been something unique. Candle was one of the early pioneers of vegan dining in New York, and I have dedicated a significant part of my life to the restaurant and its values.

Candle Cafe

You’ve dedicated decades of your life to Candle. What has the restaurant meant to you personally?

When Candle 79 opened, I worked there for 10 years without taking a salary because I truly believed in the brand and what it represented. The recipes, techniques, and philosophy of Candle are deeply ingrained in me. That is ultimately why I chose to reopen Candle. 

What’s next for you? Are there plans for another restaurant or another similar venture?

I am not ready to walk away from the work that I love. I would like to create something new under a different name, although I am still figuring out exactly what that will look like. It could potentially include cooking classes, social media gatherings focused on teaching people how to cook, private chef events, catering, or perhaps a smaller restaurant concept. Whatever comes next, I hope to continue creating food and experiences that reflect the same values that Candle represented to me: kindness, community, connection, and good food that fuels. 

Before Candle closes on September 30, Pineda confirmed to VegNews that the restaurant will host a “special farewell” four-course prix fixe dinner on September 19, from 5pm to 10pm. Reservations for the farewell dinner are still available through Resy.

A recent study of nearly 80,000 people suggests that those who follow a predominantly plant-based diet are less likely to develop several types of cancer.

The research, published in The American Journal of Clinical Nutrition, analyzed data from the Adventist Health Study-2, which tracked more than 79,460 Seventh-Day Adventists in the US and Canada over five years.

Many Seventh-Day Adventists follow a vegetarian diet for religious reasons, but their lifestyle also has broader health benefits. Loma Linda, CA, a community with a high concentration of Adventists, is recognized as one of the world’s Blue Zones (areas known for exceptional longevity), thanks to habits such as eating plant-based whole foods, exercising regularly, and maintaining strong social ties.

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This new study focused specifically on diet. It found that participants who followed a vegetarian diet rich in whole plant foods were 45 percent less likely to develop stomach cancer, 25 percent less likely to develop lymphoma, and 12 percent less likely to develop cancer at all. 

These findings were compared to Adventists who maintained an otherwise healthy lifestyle but still consumed animal products.

“Many of those non-vegetarian Adventist people in this study were still very health-conscious, so in some ways, it’s amazing that we found anything at all,” said lead author Gary Fraser, an epidemiologist at Loma Linda University.

The researchers noted that the reduced risk of stomach cancer may be especially meaningful, since the stomach has the most direct contact with food. However, they cautioned that more evidence is needed to confirm whether a vegetarian diet lowers overall cancer risk. “The evidence from this study was suggestive of lower risk in vegetarians, but did not quite reach the necessary standard to say more,” researchers concluded.

Diet and cancer: what new research says

The new study adds to a growing body of evidence linking dietary habits to cancer risk.

For example, a clinical trial conducted by Memorial Sloan Kettering Cancer Center last year found that a high-fiber, plant-based diet may help delay the progression of precursor conditions that may lead to multiple myeloma, a type of blood cancer.

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Around the same time, researchers at Flinders University published two studies suggesting that diets rich in plant-based whole foods could lower the risk of gastrointestinal cancers, including stomach, liver, and bowel cancer.

“As awareness around bowel cancer grows, our research serves as a timely reminder of the power of nutrition in disease prevention,” said senior author Yohannes Melaku, PhD, from Flinders Health and Medical Research Institute. “By adhering to healthy eating practices, we can take proactive steps in safeguarding our long-term health.”

Frozen yogurt made in your very own kitchen? Yes, you can! And this one by legendary cookbook author Hannah Kaminsky infuses all of the best flavors of fall.

Creamy non-dairy yogurt offers not just some gut-friendly probiotics, but nicely complements the hearty grains in this warming, spiced breakfast bowl from the Smart Plants cookbook.

If you’re a fan of Indian dal, you’re going to love this unique version with black and kidney beans.

Khao soi is a staple in Thailand, particularly in the north, where the curry noodle dish was first created. Most travelers fall in love with it when they reach Chiang Mai, one of the country’s most popular cities among tourists. “Some might even say if you visit the north of Thailand and didn’t eat khao soi, you didn’t really make it there,” says Pailin Chongchitnant of recipe blog Hot Thai Kitchen. It’s this level of popularity that means khao soi is often referred to as “Chiang Mai noodles,” although it didn’t actually originate in the city, and is also frequently eaten in many other northern regions. 

If you can’t make it to Thailand, transport yourself there by whipping up your own version of khao soi. You might miss out on the picturesque forests and waterfalls of the northern regions, but you will get to embrace all of the flavors, which we say is a great consolation prize. Khao soi isn’t traditionally plant-based, but it is easy to make vegan with a few simple omissions and additions. Find out more in the recipes below.

Jump to the recipes

What does khao soi taste like?

Khao soi is a rich and creamy curry soup with noodles. Made with a mix of coconut milk, red curry paste, and a topping of crispy, crunchy noodles on top, it’s a little spicy, a little savory, slightly sweet, and incredibly aromatic. Often, it’s made with egg noodles, but you can easily swap these out for an egg-free alternative, like wheat noodles, for example.

Sometimes, khao soi recipes also include chicken or beef, but again, it’s easy to omit these and instead add your favorite plant-based protein, like tofu or tempeh. Khao soi is typically served with pickled mustard greens, shallots, lime, and chili oil on the side, which add tanginess, freshness, and a little extra kick of heat if desired.

How to make vegan khao soi: 5 recipes to try

For a taste of Thailand’s rich traditional dish, try these plant-based khao soi recipes.

WoonHeng

1 Vegan Thai khao soi

In this recipe, blogger WoonHeng Chia combines ingredients like homemade chili paste, chopped king oyster mushrooms, vegan fish sauce, and coconut milk to make khao soi that is packed with delicious flavors and textures. Instead of fried noodles, Chia opts to top the dish with crunchy wonton strips, and it works perfectly. “[It’s] my favorite dish to make for cold weather,” says Chia. “It’s easy and you’ll have a delicious bowl of flavorful and tasty khao soi in no time.”
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Full of Plants

2 Tempeh khao soi

Tempeh actually comes from one of Thailand’s neighboring countries, Indonesia, but it works beautifully as a meat alternative in khao soi, as this recipe from Full of Plants demonstrates. “Traditionally, khao soi also requires shrimp paste to give it more complex flavors,” explains recipe developer Thomas Pagot. “In place of the shrimp paste, I used a combination of seaweed and dried shiitake; it gives the soup a subtle ‘fish’ flavor.”
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V For Veganista

3 Vegan khao soi with seitan

Like tofu, seitan has a pretty mild taste on its own, so it’s a great option to pair with flavorful khao soi. It’s also chewy and tender, just like chicken. In this dish, V For Veganista combines it with tofu, as well as preserved mustard, red and yellow curry paste, coconut milk, and shallots to make a dish that is bursting with flavor.
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Brown Girl Vegan Eats

4 Vegan khao soi with crispy fried tofu chicken

Fried tofu with chicken seasoning brings a meaty element to this khao soi recipe from Brown Girl Vegan. Other ingredients include yellow vegan egg noodles and homemade curry paste. Recipe developer Ramya Ramesh says this version of the northern Thai dish is “addictive,” “delicious,” and “easy to make.”
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