As the crisp breeze and golden hues of fall settle in, it’s the perfect time to embrace cozy, comforting meals that celebrate the season’s bounty. Whether you’re a seasoned vegetarian or simply looking to add more plant-based dishes to your rotation, these easy fall vegetarian recipes are designed to warm your heart and satisfy your taste buds.
Featuring seasonal veggies like butternut squash, sweet potatoes, and Brussels sprouts, these dishes are not only packed with flavor but also simple enough for weeknight dinners or leisurely weekend cooking.
Plus, they highlight the wonderful textures and spices that make fall cooking so special. Ready to dive into delicious, wholesome meals that make the most of autumn’s harvest?
Let’s get started!
Why You’ll Love This Recipe
This collection of easy fall vegetarian recipes offers a perfect blend of hearty ingredients and simple preparation techniques. You’ll love how these dishes bring out the natural sweetness of root vegetables and the earthiness of leafy greens, making each bite a celebration of the season.
These recipes are versatile, kid-friendly, and ideal for meal prepping or entertaining guests. Plus, they’re packed with nutrients that keep you energized during the shorter, cooler days.
What’s more, these recipes require minimal fancy equipment or hard-to-find ingredients, making them accessible for cooks at all levels. If you enjoy comforting casseroles, warming soups, or crisp roasted veggies, these dishes will quickly become staples in your fall kitchen.
For even more delicious ideas, check out our Vegan Casserole Recipes: Easy for quick weeknight dinner or try the Vegan Slow Cooker Recipe for Easy, Delicious Meals for effortless fall cooking.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Butternut squash | 1 medium (about 2 lbs) | Peeled and cubed |
| Sweet potatoes | 2 medium | Peeled and cubed |
| Brussels sprouts | 1 lb | Trimmed and halved |
| Olive oil | 3 tbsp | For roasting and sautéing |
| Maple syrup | 2 tbsp | Optional, for added sweetness |
| Garlic | 3 cloves | Minced |
| Fresh thyme | 1 tbsp | Chopped |
| Salt | 1 tsp | Or to taste |
| Black pepper | 1/2 tsp | Freshly ground |
| Chickpeas | 1 can (15 oz) | Rinsed and drained |
| Spinach | 4 cups | Fresh |
| Nutmeg | 1/4 tsp | Freshly grated, optional |
Equipment
- Baking sheet
- Large mixing bowl
- Sharp knife and cutting board
- Large skillet or sauté pan
- Measuring spoons and cups
- Wooden spoon or spatula
- Colander (for rinsing chickpeas)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the vegetables: Peel and cube the butternut squash and sweet potatoes. Trim and halve the Brussels sprouts. Place all three in a large mixing bowl.
- Toss the veggies with 2 tablespoons of olive oil, maple syrup (if using), minced garlic, chopped thyme, salt, and pepper. Mix well so everything is evenly coated.
- Spread the veggies out in a single layer on the baking sheet. Roast for 25-30 minutes, tossing halfway through, until tender and caramelized on the edges.
- While the veggies roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and sauté until wilted, about 3 minutes. Season with a pinch of salt and nutmeg if desired.
- Add the rinsed chickpeas to the skillet and stir to combine. Cook for another 2-3 minutes until the chickpeas are warmed through.
- Remove the roasted vegetables from the oven and gently mix them into the skillet with the spinach and chickpeas. Taste and adjust seasoning as needed.
- Serve warm, garnished with extra fresh thyme if you like. Enjoy your hearty, nutritious fall vegetarian meal!
Tips & Variations
“For extra crunch, sprinkle toasted pumpkin seeds or chopped walnuts on top just before serving.”
If you want to add more protein, consider stirring in some cooked quinoa or farro at the end. You can also swap out the butternut squash for acorn squash or add roasted carrots for a sweeter flavor profile.
For a spicy kick, sprinkle red pepper flakes or drizzle a bit of hot sauce on top.
Want to try a unique twist? Serve this as a filling for your own homemade tortillas using our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a warm fall wrap.
Or pair it with a side of Vegan Soul Food Recipe Book: Delicious Plant-Based Meal inspired dishes for a full autumn feast.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 9g |
| Carbohydrates | 45g |
| Fiber | 10g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Sodium | 350mg |
| Vitamin A | 150% DV |
| Vitamin C | 60% DV |
| Iron | 15% DV |
Serving Suggestions
These roasted fall vegetables with sautéed spinach and chickpeas make a wonderful main dish or a hearty side. Serve alongside crusty bread or your favorite grain, like quinoa or brown rice, to round out the meal.
For a fun family dinner, try stuffing these veggies into warm tortillas for easy, flavorful wraps.
Looking for something to drink with your meal? A warm cup of spiced apple cider or a light herbal tea complements the earthy flavors perfectly.
For dessert, why not explore some seasonal treats? Check out our Vegan Halloween Dessert Recipes That Will Wow Your Guests for festive fall sweets.
Conclusion
Fall is a magical season for cooking, offering a bounty of fresh produce that lends itself perfectly to vegetarian meals. These easy fall vegetarian recipes are designed to be both nourishing and delicious, making the most of seasonal flavors with simple, wholesome ingredients.
They’re perfect for anyone wanting to enjoy the warmth and comfort of autumn dishes without spending hours in the kitchen.
Whether you’re preparing a quick weeknight dinner or entertaining friends, these recipes are sure to please. Plus, with options for customization and pairing, you can keep your fall menu exciting all season long.
For more inspiration, explore our other vegetarian and vegan recipes like the Veggie Quesadilla Recipe Indian Style Easy & Delicious or the flavorful Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Happy cooking and enjoy the tastes of fall!
📖 Recipe Card: Easy Fall Vegetarian Chili
Description: A warm and hearty vegetarian chili perfect for cozy fall evenings. Packed with seasonal vegetables and rich flavors, it's both nutritious and satisfying.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until soft, about 3 minutes.
- Stir in bell pepper, carrots, and zucchini; cook for 5 minutes.
- Add black beans, kidney beans, crushed tomatoes, and vegetable broth.
- Season with chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot, garnished with fresh cilantro if desired.
Nutrition: Calories: 280 kcal | Protein: 14 g | Fat: 5 g | Carbs: 45 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Easy Fall Vegetarian Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A warm and hearty vegetarian chili perfect for cozy fall evenings. Packed with seasonal vegetables and rich flavors, it’s both nutritious and satisfying.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “2 medium carrots, diced”, “1 zucchini, diced”, “1 can (15 oz) black beans, drained and rinsed”, “1 can (15 oz) kidney beans, drained and rinsed”, “1 can (28 oz) crushed tomatoes”, “1 cup vegetable broth”, “2 teaspoons chili powder”, “1 teaspoon ground cumin”, “Salt and pepper to taste”, “Fresh cilantro for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until soft, about 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in bell pepper, carrots, and zucchini; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add black beans, kidney beans, crushed tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Season with chili powder, cumin, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh cilantro if desired.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “14 g”, “fatContent”: “5 g”, “carbohydrateContent”: “45 g”}}
