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Looking for a hearty yet plant-based meal to cozy up with this fall? This Soba Noodles with Fall Veggies is just the ticket! Packed with nutrient-rich veggies like cauliflower, kale, mushrooms, carrots, and or pumpkin. This dish is sure to satisfy. And the best part? It’s all cooked in one pan, so cleanup is a breeze. So go ahead and give it a try – your taste buds will thank you!


Soba Noodles with Fall Veggies

Soba Noodles with Fall Veggies




Healthy veggies in one bowl!



This soba noodle bowl with fall veggies stuffing is the perfect meal to transition from summer to autumn. Not only is it packed with nutrients and flavor, but it’s also vegan-friendly! Let’s take a closer look at some of the health benefits of the key ingredients in this dish.


Soba noodles are made from buckwheat, which is a type of whole grain. They’re a good source of fiber and protein and have a lower glycemic index than other types of noodles, which means they won’t cause spikes in blood sugar levels.


Kale is an incredibly popular superfood these days, and for a good reason! It’s high in vitamins A, C, and K, calcium, and iron. It’s also a great source of antioxidants.


Pumpkins are not just for carving at Halloween time! They’re packed with beta-carotene (which your body converts into vitamin A), potassium, and fiber. Pumpkins are also low in calories, so they’re a great addition to any dish if you’re watching your weight.


Carrots are another great source of beta-carotene and vitamins A, C, K, B6, and folate. They’re also a good source of fiber and minerals like potassium and magnesium.


Mushrooms are an excellent source of antioxidants and polyphenols. They’ve also been shown to boost immunity and improve heart health.


As you can see, there are many reasons to love this soba noodle bowl with fall veggies stuffing! It’s not only delicious but also nutritious. So go ahead and enjoy a big bowl—your body will thank you for it!


Vegan Globetrotter: Suggestions and Tips


The change of seasons is the perfect time to change up your cooking routine. This soba noodle dish is the perfect blend of fresh fall flavors and warming comfort. It’s also vegan, so it’s perfect for anyone who wants to enjoy a delicious and healthy meal. Read on for serving suggestions, recipe notes, storing tips, and variations.


Serving Suggestions

This soba noodle dish is hearty enough to be enjoyed on its own, but it also pairs well with a variety of side dishes. Try pairing it with roasted Brussels sprouts or a simple green salad for a complete meal. If you’re looking for something heartier, grilled tofu or tempeh would make a great addition.


Recipe Notes

One of the great things about this recipe is that it can be easily customized to fit your taste buds. If you prefer your food on the spicier side, add some Sriracha or red pepper flakes when adding sauce ingredients to the pan. Try adding a teaspoon or two of honey or agave nectar to the sauce for a bit more sweetness.


Storing Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, cook in a pan over medium heat until warmed through. You may need to add a bit more water or veggie broth to thin out the sauce if it has thickened too much while stored in the fridge.



Not a fan of soba noodles? This dish would also be great with rice noodles, carrot noodles, butternut squash noodles, or even zucchini noodles. If you’re not into veggie stuffing, feel free to leave it out or swap it for something else. Sautéed mushrooms would be delicious in this dish, as would sautéed kale or spinach. Get creative and make it your own!


Be sure to check out the recipe notes for serving suggestions, storing tips, and variations so you can make this dish your own. Happy cooking!


Soba Noodles with Fall Veggies Stuffing: FAQS


What are Soba Noodles?

Soba noodles are a type of Japanese noodle made from buckwheat flour. They are thin and slightly chewy and have a nutty flavor. Soba noodles are often served cold with a dipping sauce, but they can also be used in hot dishes like this one.


What type of veggies can I use?

Any fall vegetable can be used in this dish. Some popular options include zucchini, beets, potatoes, broccoli, and arugula. If you’re unsure what to use, try experimenting with different combinations until you find a combination you like. Just remember to chop the vegetables into small pieces so that they cook evenly.


Is there a substitute for soy sauce?

Yes! If you’re looking for a soy-free option, you can use tamari or coconut aminos instead. Both of these options will give the dish a similar flavor without soy.


So, if you have any questions about this dish, check out the FAQs above and leave a comment below! And if you try this don’t forget to share your experience with us.



Let’s get fueled with fall veggies in a bowl!

Soda Noodles with Fall Veggies

This vegan dish is perfect for the fall season. It is made with roasted or baked cauliflower, pumpkin, carrots, and mushrooms. Drizzled with peanut butter sauce and garnish with kale.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 5 Yields
Calories 573 kcal


Soba and Stuffing:

  • 1 pack soba noodles
  • 3 small cauliflower washed and chopped into florets
  • 2 cups pumpkin diced
  • 2 small carrots sliced
  • 3 medium mushrooms any type of mushroom
  • kale for garnish
  • kosher salt sprinkle
  • garlic powder sprinkle

Peanut Butter Sauce:

  • 1/2 cup peanut butter
  • 3 tbsp tamari
  • 2 1/2 tbsp coconut aminos
  • 2 tbsp maple syrup
  • 4 cloves garlic minced
  • 1/4 tbsp red pepper flake
  • 3 tbsp lime juice
  • 1/4 cup water


Let's get cooking!

  • Preheat the oven to 400°F and line the baking sheets.
  • Cook the soba noodles according to the package directions. Set them aside.
  • Wash and chop the cauliflower, pumpkin, carrots, and mushrooms; transfer them into greased parchment paper.
  • Drizzle them with olive oil and season with kosher salt and garlic powder. Roast or bake them for 30 minutes or until tender. Set aside.

Prepare the sauce:

  • Meanwhile, whisk together the peanut butter, tamari, coconut aminos, maple syrup, garlic sauce, red pepper flakes, and lime juice. Mix them well.

Serve and enjoy!

  • In a large bowl, add the soba noodles and the roasted or baked veggies. Drizzled with prepared peanut butter sauce and topped with kale. Enjoy!
Keyword carrots, cauliflower, fall veggies, kale, meatless, mushroom, peanut butter sauce, plant-based, vegan


For More Vegan Recipes


I’ve provided a list of vegan dishes that are all made completely of ingredients from plants. Additionally, they make a wonderful addition to any vegan dish. These are tasty even for meat eaters, and for more vegan recipes subscribe to our newsletter.


Italian Amatriciana-Italian Pasta

Korean Japchae, Glass Noodles

Carrot Spaghetti with Pesto


To Wrap It All Up


Here’s a quick and easy recipe for delicious soba noodles with fall veggies stuffing. This dish is healthy, and flavorful, and can be made in under 30 minutes. If you’re looking for more vegan globetrotter suggestions and tips, be sure to check out our blog. And if you have any questions about this recipe, feel free to ask in the comments below. Happy cooking!


Connect With Us


If you tried these sofa noodles with fall veggies, take a ?  and tag us on our social media: Facebook, Twitter, and Pinterest, and subscribe to our YouTube Channel. I’d be delighted to see it!

Remember to subscribe to our email newsletter to ensure you don’t miss any recipes, which will be delivered to your inbox every week. ? In addition to this, if you are looking for vegan baking recipes, visit Best Baking Tips. They also publish a lot of healthy baking recipes.


Read More


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Korean Japchae, Glass Noodles

Soba Noodles

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