Autumn Vegetarian Recipes Australia: Easy & Delicious Ideas

As the crisp breeze of autumn settles over Australia, it’s the perfect season to embrace hearty, wholesome vegetarian dishes that highlight the best of local produce. Autumn brings a bounty of vibrant vegetables like pumpkin, sweet potato, kale, and mushrooms—ingredients that can transform any meal into a comforting celebration of the season.

Whether you’re a long-time vegetarian or simply looking to add more plant-based meals to your routine, these autumn vegetarian recipes combine seasonal flavors with simple cooking techniques to warm your soul and satisfy your taste buds.

In this post, we’ll explore three delicious vegetarian recipes perfect for an Australian autumn: a roasted pumpkin and lentil salad, a creamy mushroom risotto, and a sweet potato and kale curry. Each recipe is designed to be nutritious, flavourful, and easy to prepare.

Plus, we’ll share tips on how to adapt these dishes to your liking!

Why You’ll Love These Recipes

These autumn vegetarian recipes are packed with seasonal ingredients that are at their peak in Australia during the cooler months. Not only do they offer comforting warmth and rich flavors, but they also provide a fantastic source of vitamins, fibre, and plant-based protein.

Each recipe is designed for ease and versatility, making them perfect for weeknight dinners or special gatherings. You’ll enjoy the vibrant colours and textures, from the sweet caramelised pumpkin to the earthy mushrooms and the vibrant greens of kale.

Plus, they’re all meat-free, making them ideal for vegetarians and anyone looking to eat more sustainably.

Ingredients

Roasted Pumpkin and Lentil Salad

• 500g pumpkin, peeled and cubed
• 1 cup red lentils, rinsed
• 2 cups baby spinach
• 1 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tbsp lemon juice
• Salt and pepper to taste
• Handful of toasted pumpkin seeds for garnish

Creamy Mushroom Risotto

• 300g mixed mushrooms, sliced (button, shiitake, oyster)
• 1 ½ cups arborio rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• ½ cup dry white wine (optional)
• 2 tbsp olive oil
• 50g butter
• ¼ cup grated parmesan cheese (or vegetarian alternative)
• Fresh parsley for garnish
• Salt and pepper to taste

Sweet Potato and Kale Curry

• 2 medium sweet potatoes, peeled and diced
• 3 cups chopped kale, stems removed
• 1 can (400ml) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tbsp olive oil
• 1 can (400g) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh coriander to garnish

Equipment

• Large roasting tray
• Medium saucepan
• Large frying pan or skillet
• Wooden spoon
• Sharp knife and chopping board
• Measuring cups and spoons
• Mixing bowls
• Stove and oven

Instructions

Roasted Pumpkin and Lentil Salad

1. Preheat the oven to 200°C (390°F). Toss the cubed pumpkin with 1 tbsp olive oil, ground cumin, salt, and pepper. Spread evenly on a roasting tray.
2. Roast the pumpkin for 25-30 minutes or until tender and lightly caramelised, stirring halfway through.
3. Meanwhile, cook the lentils: In a medium saucepan, add lentils and 3 cups water. Bring to a boil, then simmer for 15 minutes or until tender. Drain any excess water.
4. Combine the salad: In a large bowl, mix roasted pumpkin, cooked lentils, baby spinach, and sliced red onion. Drizzle with remaining olive oil and lemon juice. Toss gently to combine.
5. Serve: Garnish with toasted pumpkin seeds and a sprinkle of salt and pepper.

Creamy Mushroom Risotto

1. Heat olive oil in a large frying pan over medium heat. Add onion and garlic, sauté until soft and translucent.
2. Add mushrooms and cook for 5-7 minutes until they release their juices and become golden.
3. Stir in the arborio rice and cook for 1-2 minutes, coating the grains with oil.
4. Pour in the white wine (if using) and stir until mostly absorbed.
5. Begin adding vegetable broth one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until rice is creamy and tender, about 18-20 minutes.
6. Remove from heat and stir in butter and parmesan cheese. Season with salt and pepper.
7. Garnish with chopped parsley before serving.

Sweet Potato and Kale Curry

1. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger, sauté until fragrant and soft.
2. Add curry powder and stir for 1 minute to release the spices’ aroma.
3. Add diced sweet potatoes and chickpeas. Stir to coat with spices.
4. Pour in coconut milk and bring to a simmer. Cover and cook for 15 minutes or until sweet potatoes are tender.
5. Add chopped kale and cook for another 5 minutes until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh coriander.

Tips & Variations

To add extra protein to the pumpkin and lentil salad, try sprinkling some crumbled feta or toasted walnuts.

If you prefer a vegan risotto, substitute butter and parmesan with vegan margarine and nutritional yeast.

For a spicier curry, add chopped fresh chili or a pinch of cayenne pepper.

Feel free to swap kale for silverbeet or spinach in the curry for a different leafy green twist.

Nutrition Facts

Serving Suggestions

The roasted pumpkin and lentil salad pairs beautifully with crusty bread or a light white wine for a refreshing autumn lunch. For an extra treat, try it alongside Green Chile Cheese Bread Recipe to add a spicy kick.

The creamy mushroom risotto is best served hot as a main meal, garnished with fresh herbs. For a cozy dessert to finish, you might enjoy the comforting flavours of Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

The sweet potato and kale curry is fantastic with steamed basmati rice or fluffy naan bread. To complement this meal, consider a refreshing drink like the Green Goodness Juice Recipe for a boost of vitamins.

Conclusion

Embracing autumn with these vegetarian recipes is a delicious way to enjoy the season’s best produce while nourishing your body and soul. Whether you’re roasting pumpkin, stirring creamy risotto, or simmering a fragrant curry, these dishes celebrate the vibrant colours and comforting flavors synonymous with Australian autumn.

Not only are these recipes easy to prepare, but they also offer versatility to suit your tastes and dietary preferences. So, gather your ingredients, enjoy the process, and indulge in the warmth of a home-cooked autumn meal.

For more inspiration, don’t forget to check out other tasty creations like the Half Runner Beans Recipe or the decadent Goat Milk Ice Cream Recipe No Eggs for a sweet finish!

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