83 Vegetarian Recipes for Fall to Savor This Season

As the crisp air of fall settles in and leaves transform into a tapestry of reds, oranges, and yellows, there’s no better time to embrace the season with hearty, wholesome vegetarian meals. Whether you’re a long-time vegetarian or simply looking to add more plant-based dishes to your autumn menu, these 83 vegetarian recipes for fall are sure to inspire your kitchen creativity.

From comforting soups and roasted vegetables to savory pies and vibrant salads, each recipe captures the essence of fall’s flavors and colors. Packed with seasonal ingredients like squash, apples, sweet potatoes, and mushrooms, these dishes bring warmth and richness to your table.

So grab your apron, and let’s dive into a season full of delicious, nutritious, and satisfying vegetarian meals perfect for chilly evenings and festive gatherings alike.

Why You’ll Love This Recipe

Fall is the perfect season to savor the bounty of fresh, seasonal produce, and these vegetarian recipes make the most of it. You’ll love how these dishes combine simple ingredients with bold flavors to create comforting meals that are both nutritious and delicious.

The recipes feature a variety of cooking techniques—from roasting and slow simmering to baking and sautéing—ensuring each meal is unique and exciting.

These vegetarian options are designed to satisfy everyone, whether you’re cooking for yourself, family, or friends. Plus, many dishes can be easily customized to accommodate dietary preferences or ingredient availability.

Embrace the cozy feeling of fall with these recipes that bring warmth, color, and healthful goodness to every bite.

Ingredients

• Butternut squash – 2 medium, peeled and cubed
• Sweet potatoes – 3 large, peeled and diced
• Apples – 2 medium, chopped
• Brussels sprouts – 1 lb, halved
• Kale – 1 bunch, chopped
• Carrots – 4 large, sliced
• Red onions – 2 medium, thinly sliced
• Mushrooms – 8 oz, sliced
• Garlic – 5 cloves, minced
• Vegetable broth – 6 cups
• Olive oil – 1/4 cup
• Maple syrup – 2 tablespoons
• Fresh thyme – 2 teaspoons, chopped
• Salt – to taste
• Black pepper – to taste
• Cinnamon – 1 teaspoon
• Nutmeg – 1/4 teaspoon
• Quinoa – 1 cup (for grain bowls)
• Cranberries – 1/2 cup, dried
• Chickpeas – 2 cups cooked or canned, drained
• Feta cheese – 1 cup, crumbled (optional)
• Walnuts – 1/2 cup, chopped

Equipment

• Baking sheet
• Large mixing bowl
• Sharp knife
• Cutting board
• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Blender or food processor (optional for soups)
• Colander
• Skillet or frying pan
• Oven

Instructions

1. Prepare the vegetables: Peel and cube the butternut squash and sweet potatoes. Chop the apples and halve the Brussels sprouts. Thinly slice the red onions and slice the mushrooms.
2. Roast the root vegetables: Preheat the oven to 400°F (200°C). Toss the butternut squash, sweet potatoes, carrots, and Brussels sprouts in 2 tablespoons of olive oil, salt, pepper, and 1 teaspoon of fresh thyme. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through for even cooking.
3. Sauté aromatics: While the vegetables roast, heat 2 tablespoons of olive oil over medium heat in a large pot. Add the minced garlic and sliced red onions and sauté until softened and fragrant, about 5 minutes.
4. Add mushrooms and kale: Stir in the mushrooms and kale, cooking until the mushrooms release their moisture and the kale wilts, around 7 minutes.
5. Prepare the soup base: Add the roasted vegetables to the pot along with the vegetable broth, maple syrup, cinnamon, nutmeg, and remaining thyme. Bring to a boil, then reduce to a simmer for 20 minutes to let the flavors meld.
6. Blend the soup (optional): For a creamy texture, use an immersion blender to puree the soup until smooth. Alternatively, leave it chunky for more texture.
7. Cook quinoa: In a separate pot, rinse quinoa thoroughly and cook according to package instructions, usually 15-20 minutes until fluffy.
8. Assemble grain bowls: In serving bowls, layer quinoa, ladle the roasted vegetable soup, and top with dried cranberries, chickpeas, crumbled feta cheese (if using), and chopped walnuts for crunch.
9. Season and serve: Adjust salt and pepper to taste. Garnish with fresh thyme sprigs and a drizzle of olive oil or maple syrup if desired. Serve warm.

Tips & Variations

“Don’t hesitate to swap out ingredients based on what’s fresh or what you have on hand!”

• For a vegan version, omit the feta cheese or use a plant-based alternative.
• Try adding roasted pumpkin seeds or pepitas for extra texture and nutrients.
• Swap quinoa for other grains like farro, barley, or brown rice.
• Add warming spices like smoked paprika or cumin for a different flavor profile.
• Use a slow cooker to roast vegetables and simmer the soup for an easy, hands-off option.
• Make a large batch and freeze portions for quick fall lunches during busy weeks.

Nutrition Facts

Serving Suggestions

This dish pairs beautifully with a warm slice of crusty bread or a fresh autumn salad featuring apples, walnuts, and a tangy vinaigrette. For a heartier meal, serve alongside roasted root vegetables or a creamy mashed potato dish.

Looking to add a touch of indulgence? Try topping your bowl with a dollop of sour cream or a sprinkle of grated Parmesan.

To complement the cozy fall flavors, a hot herbal tea or spiced apple cider makes the perfect drink pairing.

83 Vegetarian Recipes for Fall

Roasted Butternut Squash and Sage Soup

A velvety, comforting soup that highlights the natural sweetness of butternut squash combined with earthy sage and a touch of creaminess.

Maple-Glazed Brussels Sprouts with Pecans

Oven-roasted Brussels sprouts tossed in a sticky maple glaze and topped with crunchy pecans for a perfect seasonal side dish.

Sweet Potato and Black Bean Chili

This hearty chili is loaded with protein-packed black beans, tender sweet potatoes, and warming spices—ideal for chilly evenings.

Mushroom and Kale Risotto

Creamy Arborio rice cooked with sautéed mushrooms and kale, finished with Parmesan and fresh herbs for a rich, satisfying meal.

Autumn Harvest Salad with Cranberries and Walnuts

A fresh salad combining mixed greens, dried cranberries, toasted walnuts, feta cheese, and a tangy balsamic dressing.

Pumpkin and Chickpea Curry

A fragrant, spiced curry blending pumpkin puree, chickpeas, and coconut milk, served over steamed rice.

Butternut Squash and Sage Pasta

Roasted butternut squash tossed with pasta, fresh sage, garlic, and a sprinkle of toasted pine nuts.

Stuffed Acorn Squash with Quinoa and Cranberries

Acorn squash halves filled with a savory mixture of quinoa, dried cranberries, herbs, and toasted walnuts.

Carrot and Ginger Soup

Silky carrot soup with a hint of fresh ginger for a light but flavorful starter or meal.

Sweet Potato and Lentil Shepherd’s Pie

A vegetarian twist on the classic shepherd’s pie, topped with creamy mashed sweet potatoes and filled with lentils and vegetables.

For more inspiration on hearty vegetarian meals, check out our Breakfast Wellington Recipe for a savory start to your day or the vibrant Blackstone Lo Mein Recipes for a satisfying dinner option. If you’re looking to round out your meal with a tasty side, give our Black Bean And Corn Salsa Recipe For Canning a try!

Conclusion

Fall is a season of abundance, and these 83 vegetarian recipes celebrate the best flavors and produce nature has to offer. Whether you’re cooking for yourself or hosting a gathering, these dishes are designed to bring warmth, nutrition, and vibrant taste to your table.

The variety ensures there’s something here for everyone—from quick weeknight dinners to show-stopping holiday meals. Embrace the changing season by experimenting with fresh ingredients and bold spices, and enjoy the comfort that comes with home-cooked vegetarian food.

Happy cooking, and may your fall be filled with delicious meals and cozy moments!

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