Autumn Vegetarian Recipes UK: Cozy Meals for Every Day

As the crisp autumn breeze fills the air and the leaves turn golden brown, it’s the perfect time to embrace the cozy, hearty flavours of the season—without compromising on your vegetarian lifestyle. Autumn in the UK brings a bounty of fresh, seasonal produce like butternut squash, kale, chestnuts, and root vegetables, which are perfect for creating delicious, nutritious meat-free meals.

Whether you’re looking to warm up after a chilly walk or impress guests with comforting dishes, autumn vegetarian recipes offer a delightful balance of taste, texture, and colour.

In this blog post, we’ll explore some inspiring autumn vegetarian recipes that celebrate the best of British seasonal ingredients. From rustic soups and vibrant salads to rich bakes and wholesome mains, these recipes will keep you nourished and satisfied throughout the cooler months.

Plus, they’re easy to prepare and perfect for sharing around the table with family and friends. Let’s dive into the wonderful world of autumn vegetarian cooking!

Why You’ll Love These Recipes

Autumn vegetarian recipes are a celebration of seasonality and sustainability. By using fresh, locally sourced vegetables, these dishes are packed with nutrients and vibrant flavours that truly capture the essence of the season.

Hearty and comforting: These recipes are designed to warm you up from the inside out, featuring ingredients like squash, root vegetables, and warming spices.

Easy and versatile: Many of the recipes can be adapted to suit your preferences or whatever you have in your pantry, making them perfect for busy weeknights or leisurely weekend meals.

Colourful and nutritious: Autumn produce not only tastes great but also provides an array of vitamins and minerals, boosting your health as the weather cools down.

Ingredients

• Butternut squash – 1 medium, peeled and cubed
• Carrots – 3 large, sliced
• Chestnuts – 100g, roasted and chopped
• Kale – 150g, washed and chopped
• Red onion – 1 large, thinly sliced
• Garlic cloves – 3, minced
• Vegetable stock – 750ml
• Coconut milk – 200ml
• Olive oil – 2 tbsp
• Fresh thyme – 1 tsp, chopped
• Ground cinnamon – ½ tsp
• Nutmeg – pinch
• Salt and pepper – to taste
• Quinoa – 150g, rinsed (optional)
• Walnuts – 50g, toasted and chopped (optional)

Equipment

• Large roasting tray
• Sharp knife
• Cutting board
• Large saucepan or soup pot
• Wooden spoon or spatula
• Blender or immersion blender
• Measuring spoons
• Measuring jug
• Colander (if using quinoa)

Instructions

1. Preheat your oven to 200°C (180°C fan)/400°F/Gas Mark 6. Arrange the cubed butternut squash and sliced carrots on the roasting tray. Drizzle with 1 tbsp olive oil, sprinkle with salt, pepper, and half the thyme. Roast for 25-30 minutes or until tender and caramelised.
2. While the vegetables roast, heat the remaining olive oil in your large saucepan over medium heat. Add the sliced red onion and minced garlic, sauté for 5 minutes until softened and fragrant.
3. Add the roasted vegetables to the saucepan, pour in the vegetable stock and coconut milk. Stir in the ground cinnamon, nutmeg, and the rest of the thyme. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavours to meld.
4. Use a blender or immersion blender to carefully puree the soup until smooth and creamy. Return to the heat and adjust seasoning with salt and pepper to taste. Keep warm on low heat while preparing the kale and chestnuts.
5. Blanch the chopped kale in boiling water for 2 minutes, then drain well. Stir the kale and roasted chestnuts into the soup, cooking for another 5 minutes to heat through.
6. If desired, cook the quinoa following package instructions. Serve the soup hot, garnished with toasted walnuts and a spoonful of quinoa for added texture and protein.

Tips & Variations

For a nuttier flavour, try roasting the butternut squash with a sprinkle of smoked paprika or cumin before adding it to the soup.

To make this recipe vegan, ensure your vegetable stock is free from animal products.

If you prefer a chunkier texture, puree only half the soup and fold in the remaining roasted vegetables at the end.

For extra creaminess, substitute coconut milk with oat cream or cashew cream.

Nutrition Facts

Serving Suggestions

This autumn vegetarian soup pairs beautifully with crusty artisan bread or a warm, homemade roll like the Hamburger Bun Sourdough Recipe. For a more filling meal, serve alongside a fresh green salad or roasted root vegetables.

For a comforting finish, consider a sweet treat like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe, which perfectly complements the seasonal vibe of this meal.

More Autumn Vegetarian Recipes to Try

• Kodiak Banana Muffins Recipe – A moist, spiced muffin perfect for breakfast or tea.
• Grilled Kohlrabi Recipes – A smoky, crunchy side dish that highlights this underrated vegetable.
• Half Runner Beans Recipe – Simple, fresh beans cooked with herbs for a healthy side.

Conclusion

Autumn vegetarian recipes offer a wonderful way to celebrate the season’s best produce with warmth and flavour. This butternut squash and kale soup is just one example of how you can create wholesome, comforting meals that satisfy both body and soul.

By embracing seasonal ingredients, you not only support local farmers but also enjoy food at its freshest and most delicious.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your rotation, these recipes are approachable and versatile. Remember, cooking is about enjoyment and creativity, so feel free to adapt these dishes to your taste.

For more inspiration, be sure to check out other delightful recipes like the Green Goodness Juice Recipe to keep your autumn days vibrant and nourishing.

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