21 Delicious Fall Vegetarian Recipes to Warm Up Your Season

As the leaves turn and the air becomes crisp, it’s the perfect time to enjoy hearty, comforting meals.

Fall brings a bounty of seasonal vegetables and flavors that are perfect for vegetarian dishes.

Delicious Fall Vegetarian Recipes
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Here’s a collection of 21 delicious fall vegetarian recipes that will warm your heart and home this season.

1. Butternut Squash Soup

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • Olive oil, salt, and pepper
  • A sprinkle of nutmeg

Instructions:

  1. Sauté onion and garlic in olive oil until translucent.
  2. Add butternut squash and broth. Simmer until squash is tender.
  3. Blend until smooth, season with salt, pepper, and nutmeg.
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2. Mushroom Risotto

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 1 cup white wine (optional)
  • Parmesan cheese, salt, and pepper

Instructions:

  1. Sauté onion and mushrooms in a pan.
  2. Add Arborio rice and stir for a minute.
  3. Gradually add broth (and wine) while stirring until rice is creamy. Stir in Parmesan and season.

3. Stuffed Acorn Squash

Ingredients:

  • 2 acorn squashes, halved and seeded
  • 1 cup quinoa, cooked
  • 1 cup black beans, drained
  • 1 bell pepper, diced
  • Spices: cumin, chili powder, and cilantro

Instructions:

  1. Roast acorn squash halves until tender.
  2. Mix quinoa, black beans, bell pepper, and spices. Fill the squash with this mixture and bake for another 10 minutes.

4. Sweet Potato and Kale Hash

Ingredients:

  • 2 sweet potatoes, diced
  • 1 bunch kale, chopped
  • 1 onion, chopped
  • Olive oil, salt, and pepper

Instructions:

  1. Sauté onion and sweet potatoes in olive oil until sweet potatoes are tender.
  2. Add kale and cook until wilted. Season and serve hot.
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5. Pumpkin Pasta

Ingredients:

  • 12 oz pasta of choice
  • 1 cup pumpkin puree
  • 1 cup vegetable broth
  • 1 onion, chopped
  • Sage, salt, and pepper

Instructions:

  1. Cook pasta according to package instructions.
  2. Sauté onion, then add pumpkin puree and broth, simmering until thickened.
  3. Toss pasta with sauce and season with sage, salt, and pepper.
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6. Brussels Sprouts with Balsamic Glaze

Ingredients:

  • 1 lb Brussels sprouts, halved
  • Olive oil, salt, and pepper
  • Balsamic vinegar

Instructions:

  1. Roast Brussels sprouts in olive oil, salt, and pepper until golden.
  2. Drizzle with balsamic glaze before serving.

7. Lentil Chili

Ingredients:

  • 1 cup lentils
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 can diced tomatoes
  • Chili powder, cumin, and vegetable broth

Instructions:

  1. Sauté onion, garlic, and bell pepper.
  2. Add lentils, tomatoes, spices, and broth. Simmer until lentils are tender.

8. Vegetable Curry

Ingredients:

  • 1 can coconut milk
  • 2 cups mixed vegetables (carrots, peas, cauliflower)
  • 2 tbsp curry paste
  • Cooked rice for serving

Instructions:

  1. Cook mixed vegetables in a pan.
  2. Add coconut milk and curry paste, simmer until thickened. Serve over rice.

9. Roasted Beet and Goat Cheese Salad

Ingredients:

  • 3 beets, roasted and sliced
  • Mixed greens
  • Goat cheese, crumbled
  • Walnuts, toasted
  • Balsamic vinaigrette

Instructions:

  1. Toss mixed greens with beets, goat cheese, and walnuts.
  2. Drizzle with balsamic vinaigrette and serve.

10. Savory Pumpkin Risotto

Ingredients:

  • 1 cup Arborio rice
  • 2 cups pumpkin puree
  • 4 cups vegetable broth
  • Onion, garlic, and Parmesan cheese

Instructions:

  1. Sauté onion and garlic, then add Arborio rice.
  2. Gradually add broth, stirring until creamy. Stir in pumpkin puree and Parmesan.

11. Creamy Mushroom and Spinach Pasta

Ingredients:

  • 12 oz pasta
  • 2 cups mushrooms, sliced
  • 2 cups spinach
  • 1 cup cream (or dairy-free alternative)
  • Garlic, salt, and pepper

Instructions:

  1. Cook pasta and set aside.
  2. Sauté mushrooms and garlic, then add spinach and cream. Mix with pasta and serve.

12. Cranberry Walnut Quinoa Salad

Ingredients:

  • 1 cup quinoa, cooked
  • 1 cup cranberries
  • 1/2 cup walnuts, chopped
  • 1/4 cup feta cheese
  • Olive oil, lemon juice, salt, and pepper

Instructions:

  1. Combine all ingredients in a bowl. Drizzle with olive oil and lemon juice, season, and toss.

13. Cauliflower and Chickpea Tacos

Ingredients:

  • 1 head cauliflower, chopped
  • 1 can chickpeas, drained
  • Taco seasoning
  • Tortillas, avocado, and cilantro for serving

Instructions:

  1. Roast cauliflower and chickpeas with taco seasoning until golden.
  2. Serve in tortillas with avocado and cilantro.

14. Apple and Cheddar Grilled Cheese

Ingredients:

  • Bread of choice
  • Cheddar cheese, sliced
  • Apples, thinly sliced
  • Butter for grilling

Instructions:

  1. Layer cheese and apples between two slices of bread. Butter the outside.
  2. Grill until golden and cheese is melted.

15. Stuffed Bell Peppers

Ingredients:

  • 4 bell peppers, halved and seeded
  • 1 cup cooked rice
  • 1 can black beans
  • Spices: cumin, chili powder, and cheese

Instructions:

  1. Mix rice, beans, and spices. Stuff mixture into pepper halves.
  2. Bake until peppers are tender. Top with cheese before serving.

16. Pasta Primavera

Ingredients:

  • 12 oz pasta
  • 2 cups mixed seasonal vegetables (zucchini, bell peppers, carrots)
  • Olive oil, garlic, and Parmesan cheese

Instructions:

  1. Cook pasta and set aside.
  2. Sauté vegetables in olive oil and garlic. Toss with pasta and Parmesan.

17. Caramelized Onion and Spinach Quiche

Ingredients:

  • 1 pie crust
  • 2 onions, caramelized
  • 2 cups spinach, wilted
  • 4 eggs, beaten
  • 1 cup milk and cheese

Instructions:

  1. Preheat oven and place pie crust in a dish.
  2. Mix onions, spinach, eggs, milk, and cheese. Pour into crust and bake until set.

18. Zucchini Noodles with Pesto

Ingredients:

  • 4 zucchinis, spiralized
  • 1 cup pesto
  • Cherry tomatoes, halved

Instructions:

  1. Sauté zucchini noodles briefly until tender.
  2. Toss with pesto and tomatoes before serving.

19. Pumpkin and Sage Gnocchi

Ingredients:

  • 1 package gnocchi
  • 1 cup pumpkin puree
  • Fresh sage, butter, and Parmesan cheese

Instructions:

  1. Cook gnocchi according to package instructions.
  2. In a pan, melt butter and add sage, then mix with pumpkin and gnocchi.

20. Chickpea and Spinach Stew

Ingredients:

  • 1 can chickpeas, drained
  • 2 cups spinach
  • 1 can diced tomatoes
  • Spices: cumin, paprika, and garlic

Instructions:

  1. Sauté garlic, then add chickpeas, tomatoes, and spices.
  2. Simmer and stir in spinach until wilted.

21. Maple Roasted Carrots

Ingredients:

  • 1 lb carrots, peeled and cut
  • Olive oil, salt, and maple syrup

Instructions:

  1. Toss carrots with olive oil, salt, and maple syrup.
  2. Roast until caramelized and tender.

Conclusion

These 21 delicious fall vegetarian recipes celebrate the rich flavors of the season while providing warmth and comfort. Whether you’re hosting a gathering or enjoying a quiet night at home, these dishes are sure to satisfy and nourish. Embrace the bounty of fall and enjoy cooking up these delightful recipes!

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