As the crisp air and colorful foliage signal the arrival of fall, it’s time to embrace the season’s bounty with delicious and wholesome vegetarian recipes.
Whether you’re a committed vegetarian or simply looking to add more plant-based meals to your autumn menu, these 32+ fall vegetarian recipes offer a vibrant mix of comforting soups, hearty salads, cozy casseroles, and flavorful sides.
Made with seasonal ingredients like butternut squash, sweet potatoes, mushrooms, and leafy greens, these dishes capture the essence of fall’s rich flavors and nourishing qualities.
Perfect for family dinners, entertaining guests, or meal prepping for the week, these recipes will warm your heart and satisfy your taste buds.
32+ Delicious Fall Vegetarian Recipes to Savor This Season
With over 32 fall vegetarian recipes to explore, you have everything you need to create hearty, flavorful, and wholesome meals that celebrate the best of autumn’s harvest.
From creamy pumpkin pasta to roasted root vegetable medleys, these recipes prove that meatless meals can be both satisfying and comforting.
Dive into the season’s vibrant produce and enjoy the creative possibilities that vegetarian fall cooking has to offer.
Roasted Butternut Squash Salad
Roasted butternut squash salad is a vibrant and hearty fall vegetarian dish that highlights the natural sweetness of roasted squash paired with fresh greens, crunchy nuts, and tangy goat cheese.
This salad combines seasonal flavors and textures for a wholesome, satisfying meal perfect for autumn lunches or dinners.
Ingredients
- Butternut squash, peeled and cubed
- Mixed salad greens
- Walnuts or pecans, toasted
- Crumbled goat cheese
- Dried cranberries
- Olive oil
- Balsamic vinegar
- Salt and pepper
Instructions
Toss butternut squash cubes with olive oil, salt, and pepper, then roast in the oven until tender and caramelized. In a large bowl, combine mixed greens, toasted nuts, dried cranberries, and goat cheese. Add the roasted squash on top. Drizzle with balsamic vinegar and a little more olive oil, then toss gently to combine.
This salad beautifully balances the sweetness of squash and cranberries with the creamy tang of goat cheese and the crunch of nuts, making it a perfect fall vegetarian dish packed with flavor and nutrition.
Pumpkin Sage Risotto
Pumpkin sage risotto is a creamy and comforting vegetarian dish that embraces the rich flavors of fall.
The smooth pumpkin puree blends with tender Arborio rice and fragrant sage, creating a luscious meal that feels indulgent yet wholesome.
Ingredients
- Arborio rice
- Pumpkin puree
- Vegetable broth
- Onion, finely chopped
- Fresh sage leaves
- Parmesan cheese (optional for vegetarian)
- Olive oil or butter
- Salt and pepper
Instructions
Sauté onion and fresh sage in olive oil until fragrant. Add Arborio rice and cook briefly, then gradually stir in warm vegetable broth until the rice is creamy and tender. Mix in pumpkin puree and season with salt and pepper. Finish with grated Parmesan cheese if desired.
This risotto offers a velvety texture and a perfect harmony of sweet pumpkin and savory herbs, making it a comforting vegetarian centerpiece ideal for chilly fall evenings.
Stuffed Acorn Squash
Stuffed acorn squash is a visually stunning and delicious fall vegetarian recipe that features roasted acorn squash halves filled with a savory mixture of quinoa, vegetables, nuts, and herbs.
It’s a nutritious and flavorful dish that works well as a main course or festive side.
Ingredients
- Acorn squash, halved and seeded
- Cooked quinoa
- Chopped mushrooms
- Diced onions and celery
- Chopped walnuts or pecans
- Dried cranberries
- Fresh thyme or rosemary
- Olive oil
- Salt and pepper
Instructions
Roast acorn squash halves until tender. Meanwhile, sauté onions, celery, and mushrooms in olive oil, then mix with cooked quinoa, nuts, dried cranberries, and herbs. Season with salt and pepper. Stuff the roasted squash halves with the quinoa mixture and return to the oven for a few minutes to heat through.
This dish combines the natural sweetness of acorn squash with a hearty, flavorful filling, offering a beautiful and nutritious vegetarian option that celebrates fall’s bounty.
Sweet Potato Black Bean Tacos
Sweet potato black bean tacos are a flavorful and nutritious fall vegetarian meal that combines roasted sweet potatoes with hearty black beans, fresh salsa, and creamy avocado.
This dish is packed with autumnal flavors and textures, making it perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
- Sweet potatoes, peeled and diced
- Black beans, cooked or canned
- Corn or flour tortillas
- Red onion, diced
- Fresh cilantro
- Lime juice
- Avocado, sliced
- Olive oil
- Spices: cumin, chili powder, salt, and pepper
Instructions
Toss sweet potato cubes with olive oil and spices, then roast until tender and caramelized. Warm the tortillas and fill them with roasted sweet potatoes, black beans, diced red onion, and avocado slices. Top with fresh cilantro and a squeeze of lime juice.
These tacos blend the natural sweetness of roasted sweet potatoes with the earthy black beans and bright, fresh toppings, creating a vibrant and wholesome fall vegetarian dish that’s both delicious and easy to prepare.
Mushroom and Kale Stuffed Peppers
Mushroom and kale stuffed peppers are a hearty and savory vegetarian dish that makes use of seasonal produce.
Filled with sautéed mushrooms, kale, rice, and herbs, these peppers offer a balanced and comforting meal perfect for chilly fall nights.
Ingredients
- Bell peppers, halved and seeded
- Mushrooms, chopped
- Kale, chopped
- Cooked brown rice or quinoa
- Onion and garlic, minced
- Olive oil
- Salt, pepper, and thyme
Instructions
Sauté onion, garlic, mushrooms, and kale in olive oil until tender. Mix in cooked rice or quinoa and season with salt, pepper, and thyme. Stuff the pepper halves with the filling and bake until the peppers are soft and the filling is heated through.
This dish delivers a perfect combination of earthy mushrooms, hearty greens, and wholesome grains, making it a nourishing and satisfying vegetarian entrée for the fall season.
Butternut Squash Soup
Butternut squash soup is a classic fall vegetarian recipe that offers a creamy, smooth texture and a naturally sweet flavor.
This comforting soup is easy to make and ideal for warming up during chilly autumn days.
Ingredients
- Butternut squash, peeled and cubed
- Onion, chopped
- Garlic cloves
- Vegetable broth
- Olive oil or butter
- Nutmeg, salt, and pepper
- Optional: cream or coconut milk
Instructions
Sauté onion and garlic in olive oil until translucent. Add butternut squash and vegetable broth, then simmer until the squash is tender. Blend the soup until smooth, then season with nutmeg, salt, and pepper. Stir in cream or coconut milk for extra richness if desired.
This soup is a soothing and flavorful way to celebrate fall’s harvest, offering a comforting and nutritious vegetarian meal that’s perfect for any autumn occasion.
Harvest Grain Bowl
Harvest grain bowl is a colorful and nutrient-packed fall vegetarian recipe that combines hearty grains like farro or quinoa with roasted seasonal vegetables, leafy greens, and a tangy maple vinaigrette.
It’s a wholesome and satisfying dish perfect for lunch or dinner during autumn.
Ingredients
- Cooked farro or quinoa
- Roasted Brussels sprouts, sweet potatoes, and carrots
- Baby kale or spinach
- Pumpkin seeds or toasted nuts
- Maple vinaigrette (maple syrup, apple cider vinegar, olive oil, mustard)
- Salt and pepper
Instructions
Roast Brussels sprouts, sweet potatoes, and carrots until tender. In a bowl, layer cooked grains, roasted veggies, and fresh greens. Drizzle with maple vinaigrette and sprinkle with pumpkin seeds. Toss gently to combine.
This grain bowl offers a delicious balance of textures and flavors, celebrating the best of fall produce in a hearty, plant-based meal.
Cauliflower and Chickpea Curry
Cauliflower and chickpea curry is a warm and fragrant fall vegetarian dish that’s full of spice and comfort.
It combines tender cauliflower florets and chickpeas in a rich tomato-based sauce, perfect for cozy autumn dinners.
Ingredients
- Cauliflower florets
- Cooked chickpeas
- Onion, garlic, and ginger
- Canned tomatoes
- Coconut milk
- Curry powder, cumin, turmeric, and chili powder
- Fresh cilantro
- Olive oil or coconut oil
Instructions
Sauté onion, garlic, and ginger in oil until fragrant. Add spices and cook briefly. Stir in cauliflower, chickpeas, tomatoes, and coconut milk. Simmer until cauliflower is tender and flavors meld. Garnish with fresh cilantro.
This curry offers a comforting, spicy flavor profile and creamy texture, making it a delicious vegetarian entrée to warm you through the fall season.
Sweet Potato and Black Bean Chili
Sweet potato and black bean chili is a hearty, protein-rich vegetarian chili that combines the natural sweetness of sweet potatoes with the earthiness of black beans and warming spices.
It’s an ideal dish for chilly fall nights.
Ingredients
- Sweet potatoes, diced
- Black beans, cooked or canned
- Onion and garlic
- Diced tomatoes
- Vegetable broth
- Chili powder, cumin, smoked paprika
- Olive oil
- Fresh cilantro and lime for garnish
Instructions
Sauté onion and garlic in olive oil. Add sweet potatoes, black beans, diced tomatoes, vegetable broth, and spices. Simmer until sweet potatoes are tender and flavors blend. Garnish with cilantro and a squeeze of lime.
This chili is a flavorful, comforting meal that perfectly captures the warmth and richness of fall, offering a satisfying vegetarian option for any occasion.
Autumn Lentil Stew
Autumn lentil stew is a hearty and nutritious vegetarian dish packed with tender lentils, root vegetables, and fragrant herbs.
This stew is perfect for warming up on crisp fall days while delivering a comforting and filling meal.
Ingredients
- Brown or green lentils
- Carrots, diced
- Celery, diced
- Onion, chopped
- Garlic, minced
- Vegetable broth
- Bay leaf, thyme, and rosemary
- Olive oil
- Salt and pepper
Instructions
Sauté onion, garlic, carrots, and celery in olive oil until softened. Add lentils, vegetable broth, and herbs. Simmer until lentils are tender and stew thickens. Season with salt and pepper.
This stew combines earthy lentils and sweet root vegetables with aromatic herbs to create a deliciously cozy fall meal that’s both wholesome and satisfying.
Maple Roasted Brussels Sprouts
Maple roasted Brussels sprouts are a simple yet flavorful fall side dish that balances the natural bitterness of Brussels sprouts with the sweetness of maple syrup and a hint of tangy balsamic vinegar.
Ingredients
- Brussels sprouts, halved
- Olive oil
- Maple syrup
- Balsamic vinegar
- Salt and pepper
Instructions
Toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper. Roast in the oven until caramelized and tender, stirring halfway through.
This side dish brings out the best of autumn flavors, offering a perfect combination of sweet, tangy, and savory notes that pair well with any fall meal.
Butternut Squash and Sage Pasta
Butternut squash and sage pasta is a creamy and aromatic vegetarian dish that celebrates fall’s harvest with roasted squash and fresh sage in a simple sauce.
It’s a comforting and elegant meal ideal for cozy dinners.
Ingredients
- Butternut squash, peeled and cubed
- Pasta (such as penne or rigatoni)
- Fresh sage leaves
- Garlic
- Olive oil or butter
- Parmesan cheese (optional)
- Salt and pepper
Instructions
Roast butternut squash until tender. Cook pasta according to package instructions. Sauté garlic and sage in olive oil or butter until fragrant. Toss cooked pasta with roasted squash and sage mixture. Season with salt and pepper, and sprinkle with Parmesan if desired.
This dish combines sweet roasted squash with the earthy aroma of sage, creating a flavorful pasta that’s perfect for enjoying the flavors of fall.
Sweet Potato and Kale Stir-Fry
Sweet potato and kale stir-fry is a quick, nutritious, and colorful fall vegetarian dish.
The natural sweetness of tender sweet potatoes pairs beautifully with hearty kale, enhanced by savory garlic and a touch of soy sauce for depth.
Ingredients
- Sweet potatoes, peeled and diced
- Fresh kale, chopped
- Garlic, minced
- Olive oil or sesame oil
- Soy sauce or tamari
- Red pepper flakes (optional)
- Salt and pepper
Instructions
Sauté diced sweet potatoes in oil until they start to soften. Add garlic and kale, cooking until the kale wilts. Drizzle with soy sauce and toss to coat. Season with salt, pepper, and red pepper flakes if using. Serve warm.
This stir-fry offers a perfect balance of sweet and savory flavors with vibrant textures, making it a delicious and healthy vegetarian option for fall meals.
Autumn Vegetable Stirred Polenta
Autumn vegetable stirred polenta is a creamy and comforting vegetarian dish where soft polenta is mixed with roasted seasonal vegetables like butternut squash, mushrooms, and kale.
It’s an elegant yet simple meal that showcases the best of fall produce.
Ingredients
- Polenta (cornmeal)
- Butternut squash, cubed
- Mushrooms, sliced
- Kale, chopped
- Vegetable broth
- Parmesan cheese or nutritional yeast
- Olive oil
- Salt and pepper
Instructions
Roast butternut squash and mushrooms until caramelized. Cook polenta in vegetable broth until creamy. Stir in roasted vegetables and kale, cooking until kale wilts. Add cheese or nutritional yeast, and season to taste.
This dish combines creamy, smooth polenta with hearty roasted vegetables for a satisfying vegetarian meal that feels indulgent yet nourishing.
Pumpkin and Chickpea Curry
Pumpkin and chickpea curry is a rich, spiced vegetarian dish that perfectly captures the flavors of fall.
The sweetness of pumpkin blends with chickpeas and aromatic spices, creating a hearty, warming curry ideal for chilly days.
Ingredients
- Pumpkin, peeled and cubed
- Cooked chickpeas
- Onion, garlic, and ginger
- Coconut milk
- Curry powder, cumin, turmeric
- Tomato paste
- Fresh cilantro
- Olive oil or coconut oil
Instructions
Sauté onion, garlic, and ginger in oil. Add spices and cook briefly. Stir in pumpkin, chickpeas, tomato paste, and coconut milk. Simmer until pumpkin is tender and flavors meld. Garnish with fresh cilantro.
This curry offers a comforting and flavorful meal that highlights fall’s best ingredients in a creamy, spiced sauce perfect for vegetarian dinners.
Roasted Root Vegetable Medley
Roasted root vegetable medley is a simple, colorful, and hearty fall vegetarian dish featuring a mix of seasonal root vegetables like carrots, parsnips, and beets.
Roasting brings out their natural sweetness and creates a caramelized, tender side dish or main course.
Ingredients
- Carrots, peeled and chopped
- Parsnips, peeled and chopped
- Beets, peeled and chopped
- Olive oil
- Fresh thyme or rosemary
- Salt and pepper
Instructions
Toss chopped root vegetables with olive oil, fresh herbs, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 35-45 minutes, stirring occasionally, until tender and caramelized.
This medley highlights the earthy sweetness of fall roots, making it a versatile, nutritious dish perfect for warming up any autumn meal.
Lentil and Sweet Potato Shepherd’s Pie
Lentil and sweet potato shepherd’s pie is a vegetarian twist on a classic comfort food.
It layers seasoned lentils and vegetables topped with creamy mashed sweet potatoes, baked until golden and bubbly.
Ingredients
- Cooked lentils
- Sweet potatoes, peeled and boiled
- Onion, diced
- Carrots and peas
- Garlic
- Olive oil
- Vegetable broth
- Salt and pepper
Instructions
Sauté onions, garlic, carrots, and peas in olive oil. Add cooked lentils and vegetable broth; simmer until thickened. Mash sweet potatoes until smooth. Layer lentil mixture in a baking dish, top with mashed sweet potatoes, and bake at 375°F (190°C) until golden.
This dish combines hearty lentils with the natural sweetness of mashed sweet potatoes, creating a cozy, nutritious meal perfect for chilly fall nights.
Maple Glazed Carrots and Parsnips
Maple glazed carrots and parsnips are a sweet and savory side dish perfect for fall.
The natural sweetness of the root vegetables is enhanced by a sticky maple glaze and a touch of warming spices.
Ingredients
- Carrots, peeled and cut into sticks
- Parsnips, peeled and cut into sticks
- Maple syrup
- Olive oil or butter
- Cinnamon or ground nutmeg
- Salt and pepper
Instructions
Toss carrots and parsnips with olive oil, maple syrup, cinnamon, salt, and pepper. Roast at 400°F (200°C) for 30-35 minutes, stirring halfway through, until tender and caramelized.
This dish offers a perfect balance of sweet, spiced, and earthy flavors, making it a delightful accompaniment to any fall meal.
Quinoa and Roasted Vegetable Salad
Quinoa and roasted vegetable salad is a nutritious and colorful fall vegetarian dish that combines fluffy quinoa with a medley of roasted seasonal vegetables like butternut squash, red peppers, and zucchini.
Tossed with a tangy lemon vinaigrette, it’s perfect for a light yet satisfying meal.
Ingredients
- Cooked quinoa
- Butternut squash, diced
- Red bell pepper, chopped
- Zucchini, sliced
- Olive oil
- Lemon juice
- Fresh parsley
- Salt and pepper
Instructions
Roast butternut squash, red bell pepper, and zucchini with olive oil, salt, and pepper until tender. Combine roasted vegetables with cooked quinoa and chopped parsley. Drizzle with lemon juice and toss to combine.
This salad showcases the vibrant flavors of roasted veggies and the nutty texture of quinoa, making it a wholesome and refreshing fall meal.
Spinach and Mushroom Stuffed Shells
Spinach and mushroom stuffed shells are a comforting vegetarian pasta dish perfect for fall.
Large pasta shells are filled with a savory mixture of sautéed spinach, mushrooms, ricotta, and herbs, baked in a rich tomato sauce.
Ingredients
- Jumbo pasta shells
- Fresh spinach
- Mushrooms, chopped
- Ricotta cheese
- Garlic
- Marinara sauce
- Parmesan cheese
- Olive oil
- Salt and pepper
Instructions
Cook pasta shells according to package instructions. Sauté garlic, mushrooms, and spinach in olive oil. Mix with ricotta and season with salt and pepper. Stuff shells with the mixture, place in a baking dish, cover with marinara sauce and Parmesan, and bake until bubbly.
This dish combines creamy, earthy, and tangy flavors for a delicious and hearty vegetarian dinner that’s perfect for the cooler months.
Sweet Potato and Black Bean Enchiladas
Sweet potato and black bean enchiladas are a flavorful and filling fall vegetarian meal.
Roasted sweet potatoes and black beans are wrapped in tortillas, smothered with enchilada sauce, and baked until bubbly and golden.
Ingredients
- Sweet potatoes, diced
- Black beans, cooked or canned
- Corn tortillas
- Enchilada sauce
- Onion and garlic
- Olive oil
- Cheese (optional)
- Cilantro for garnish
Instructions
Roast sweet potatoes with olive oil until tender. Sauté onion and garlic, then mix with sweet potatoes and black beans. Fill tortillas with the mixture, roll, and place in a baking dish. Cover with enchilada sauce and cheese if desired. Bake until heated through and bubbly. Garnish with fresh cilantro.
These enchiladas offer a perfect balance of sweetness, spice, and hearty texture—ideal for a comforting vegetarian fall dinner.
Creamy Pumpkin Pasta
Creamy pumpkin pasta is a rich and velvety fall vegetarian dish that combines pumpkin puree with garlic, cream, and Parmesan to create a luscious sauce tossed with your favorite pasta.
It’s a comforting and elegant meal perfect for autumn evenings.
Ingredients
- Pasta (such as fettuccine or penne)
- Pumpkin puree
- Garlic, minced
- Heavy cream or coconut cream
- Parmesan cheese
- Olive oil
- Salt, pepper, and nutmeg
Instructions
Cook pasta according to package directions. Sauté garlic in olive oil, then add pumpkin puree and cream. Stir until heated through and creamy. Season with salt, pepper, and a pinch of nutmeg. Toss sauce with cooked pasta and sprinkle with Parmesan cheese.
This pasta beautifully blends the sweet earthiness of pumpkin with a creamy sauce, making it a perfect indulgent yet seasonal vegetarian dish.
Roasted Cauliflower Steaks
Roasted cauliflower steaks are thick slices of cauliflower seasoned and roasted until golden and tender.
This simple but impressive vegetarian dish is flavorful, healthy, and makes a great centerpiece for fall meals.
Ingredients
- Cauliflower head
- Olive oil
- Garlic powder
- Smoked paprika
- Salt and pepper
- Fresh parsley for garnish
Instructions
Slice cauliflower into thick “steaks.” Brush both sides with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Roast in the oven at 425°F (220°C) for about 25 minutes until tender and caramelized. Garnish with fresh parsley.
These cauliflower steaks offer a satisfying texture and smoky flavor that highlight fall’s bounty in a simple, elegant vegetarian dish.
Sweet Potato and Lentil Burgers
Sweet potato and lentil burgers are hearty, flavorful, and packed with protein and fiber.
These vegetarian patties blend mashed sweet potatoes with cooked lentils and spices, then pan-fried or baked for a healthy and delicious fall meal.
Ingredients
- Sweet potatoes, cooked and mashed
- Cooked lentils
- Onion, finely chopped
- Garlic, minced
- Breadcrumbs
- Spices: cumin, paprika, salt, and pepper
- Olive oil
Instructions
Mix mashed sweet potatoes, lentils, onion, garlic, breadcrumbs, and spices until combined. Form into patties and cook in olive oil over medium heat until golden on both sides. Serve on buns with your favorite toppings.
These burgers combine sweet and savory flavors with a hearty texture, making them an excellent vegetarian option for autumn dinners or casual meals.
Autumn Vegetable Stir-Fry
Autumn vegetable stir-fry is a quick, colorful, and nutritious vegetarian dish featuring seasonal vegetables like Brussels sprouts, carrots, and butternut squash.
Tossed in a savory sauce, it makes a perfect weeknight fall meal.
Ingredients
- Brussels sprouts, halved
- Carrots, sliced
- Butternut squash, diced
- Garlic, minced
- Soy sauce or tamari
- Olive oil or sesame oil
- Ginger, grated
- Red pepper flakes (optional)
Instructions
Heat oil in a pan and sauté garlic and ginger until fragrant. Add Brussels sprouts, carrots, and butternut squash, stirring frequently. Pour in soy sauce and cook until vegetables are tender but still crisp. Sprinkle with red pepper flakes if desired.
This stir-fry combines sweet and savory flavors with a hint of spice, making it a vibrant and healthy vegetarian option that showcases the best of fall produce.
Stuffed Sweet Potatoes
Stuffed sweet potatoes are a versatile and satisfying fall vegetarian dish.
Baked sweet potatoes are filled with a savory mixture of black beans, corn, spices, and topped with fresh avocado and cilantro.
Ingredients
- Sweet potatoes
- Black beans, cooked or canned
- Corn kernels
- Onion and garlic, minced
- Cumin and chili powder
- Avocado, sliced
- Fresh cilantro
- Olive oil
- Salt and pepper
Instructions
Bake sweet potatoes until tender. Meanwhile, sauté onion and garlic, add black beans, corn, and spices, cooking until heated through. Slice open sweet potatoes and stuff with the bean mixture. Top with avocado slices and cilantro.
This dish offers a hearty and flavorful combination of textures and tastes, making it a perfect meatless meal for cozy fall evenings.
Butternut Squash and Spinach Lasagna
Butternut squash and spinach lasagna is a creamy, comforting vegetarian meal that layers roasted squash and sautéed spinach with ricotta and marinara sauce between sheets of pasta.
It’s a perfect dish to enjoy the flavors of fall.
Ingredients
- Lasagna noodles
- Butternut squash, roasted and mashed
- Fresh spinach, sautéed
- Ricotta cheese
- Marinara sauce
- Mozzarella cheese
- Olive oil
- Garlic
- Salt and pepper
Instructions
Cook lasagna noodles according to package directions. Layer marinara, roasted butternut squash, sautéed spinach, ricotta, and noodles in a baking dish. Top with mozzarella cheese and bake until bubbly and golden.
This lasagna is a delicious way to combine creamy, sweet, and savory flavors, creating a satisfying vegetarian centerpiece for any autumn meal.
Lentil and Roasted Vegetable Salad
Lentil and roasted vegetable salad is a hearty and flavorful fall vegetarian dish that combines earthy lentils with caramelized seasonal vegetables like carrots, beets, and sweet potatoes.
Tossed in a tangy vinaigrette, it makes a nutritious and satisfying meal.
Ingredients
- Cooked lentils
- Roasted carrots, beets, and sweet potatoes
- Red onion, thinly sliced
- Fresh parsley
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Salt and pepper
Instructions
Roast carrots, beets, and sweet potatoes until tender and caramelized. In a large bowl, combine lentils, roasted vegetables, and red onion. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper for the dressing, then toss with the salad. Garnish with fresh parsley.
This salad balances sweet roasted flavors with the earthiness of lentils and a bright, tangy dressing, making it a perfect vegetarian dish for fall lunches or dinners.
Spaghetti Squash with Tomato Sauce
Spaghetti squash with tomato sauce is a light yet satisfying fall vegetarian recipe.
The natural sweetness and stringy texture of roasted spaghetti squash make a great low-carb base for a rich and flavorful tomato sauce.
Ingredients
- Spaghetti squash
- Marinara or homemade tomato sauce
- Olive oil
- Garlic
- Fresh basil
- Parmesan cheese (optional)
- Salt and pepper
Instructions
Cut spaghetti squash in half, remove seeds, and roast until tender. Use a fork to scrape out strands. Heat tomato sauce with sautéed garlic and fresh basil. Serve sauce over the squash strands, topped with Parmesan if desired.
This dish offers a delicious and healthy alternative to traditional pasta, embracing fall flavors in a light vegetarian meal.
Baked Acorn Squash with Wild Rice
Baked acorn squash with wild rice is a comforting and elegant fall vegetarian dish.
Sweet acorn squash halves are roasted and stuffed with a savory wild rice pilaf featuring nuts, dried fruit, and herbs.
Ingredients
- Acorn squash, halved and seeded
- Cooked wild rice
- Chopped pecans or walnuts
- Dried cranberries or raisins
- Onion and celery, diced
- Fresh thyme or sage
- Olive oil
- Salt and pepper
Instructions
Roast acorn squash halves until tender. Sauté onion and celery, then mix with wild rice, nuts, dried fruit, and herbs. Stuff the squash halves with the rice mixture and bake briefly to warm through.
This dish beautifully combines sweet and savory flavors and makes a stunning vegetarian centerpiece for any fall meal.
Conclusion
Fall is the perfect season to enjoy plant-based dishes that are packed with seasonal flavors and nutrients. These 32+ vegetarian recipes showcase a variety of easy-to-make, delicious meals that can please any palate. Whether you’re cooking for yourself, family, or friends, these recipes will inspire you to embrace vegetarian eating this fall with warmth, flavor, and plenty of wholesome goodness.
