30 Fall Vegetarian Recipes That Are Cozy, Hearty and Loaded with Seasonal Produce
Sweater season may conjure images of hearty dishes like beef stew, turkey chili and roast chicken. But you know you don’t *need* meat on the table to keep everyone warm, cozy and full. In fact, there are plenty of produce-heavy dishes to turn to in the fall that newbie cooks can pull off with ease, ranging from soothing soups to cheesy casseroles.
Some of my favorites are simple enough to whip up on a random weeknight, while others are impressive enough to serve for a holiday (Thanksgiving will be here before we know it). Read on for 30 fall vegetarian recipes that deliver autumn splendor without the help of meat, from pumpkin polenta to roasted vegetable and lentil salad with pine nut cream.
30 Fall Dump Dinners That Will Feed a Crowd
1. 30-Minute Breakfast Hash with Kale and Sweet Potatoes
Katherine Gillen
Time Commitment: 30 minutes
Why I Love It: beginner-friendly, vegetarian, one pan
Serves: 3 to 4
If you’re someone who likes to keep things light in the morning, this satisfying skillet is just the thing. The eggs and spuds will hold you over before lunch, while the veggies will keep you from being bogged down. “I used a combination of sweet potatoes, kale and bell pepper here,” writes former PureWow senior food editor Katherine Gillen, “but it should go without saying that you can swap vegetables in and out based on your own tastes.”
2. 3-Cheese Pumpkin Pasta Casserole with Spinach
Katherine Gillen
Time Commitment: 50 minutes
Why I Love It: crowd-pleaser, special occasion-worthy, kid-friendly
Serves: 6
Come fall, dinner is all about the five Cs: creamy, comforting, crowd-pleasing, casseroles and, most importantly, cheese. Canned pumpkin makes the sauce a total cinch to prepare. “It freezes like a dream for the nights you don’t feel like cooking,” Gillen adds.
3. Instant Pot Mushroom Wild Rice Soup
Katherine Gillen
Time Commitment: 45 minutes
Why I Love It: Instant Pot recipe, make ahead, beginner-friendly
Serves: 4 to 6
Fun fact: You don’t need to spend all day at the stove (or resort to the canned stuff) to get your soup on. “With an Instant Pot in tow, it takes less than an hour to put together this creamy, comforting (and never gloppy) recipe,” Gillen writes. “Use any type of ’shroom, and because I know you’re wondering, the leftovers reheat beautifully.”
4. Fall Charcuterie Board with Black Pepper–Honey Brie, Figs and Rosemary
Katherine Gillen
Time Commitment: 15 minutes
Why I Love It: <30 minutes, no cook, beginner-friendly
Serves: 4 to 6
Color your Halloween guests impressed. “I think all boards are best with a creamy cheese, a semisoft cheese and a blue cheese, but anything goes,” Gillen assures. “If you can’t find fresh figs, try dried or use another seasonal fruit. I chose sour cherry preserves, but apricot or fig would be just as lovely.”
5. Fall Cobb Salad with Maple Vinaigrette
Katherine Gillen
Time Commitment: 1 hour
Why I Love It: special occasion-worthy, make ahead, beginner-friendly
Serves: 4
You could argue that a cobb isn’t a cobb without bacon, but I promise you won’t miss it with all the sweet potatoes, Brussels, eggs, blue cheese and dried cranberries there to devour. “One taste of the maple vinaigrette and you’ll wonder where it’s been all your life,” Gillen adds.
6. Harissa Chickpea Stew with Eggplant and Millet
Photo: Michael Marquand/Styling: Jodi Moreno
Time Commitment: 45 minutes
Why I Love It: beginner-friendly, gluten free, special occasion-worthy
Serves: 2
Vegetarians rejoice: This hearty stew contains 20 satiating grams of protein per serving, despite being totally meatless (and made with pantry staples that you likely already have on hand). Substitute millet with quinoa or jasmine rice if you’d prefer.
7. Bulgur with Roasted Butternut Squash, Sage and Goat Cheese
Weeknight Society
Time Commitment: 50 minutes
Why I Love It: beginner-friendly, make ahead, vegetarian
Serves: 4
Never tried bulgur? This fall dish makes a great first impression. It’s also loaded with Honeycrisp apples, dried cranberries, thyme and toasted pecans, in case the name alone wasn’t seasonal enough for you.
8. Spiralized Winter Vegetable Gratin
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour and 10 minutes
Why I Love It: crowd-pleaser, special occasion-worthy, kid-friendly
Serves: 6
No hate to white potatoes, but this gratin replaces them with a more vibrant mix of parsnips, sweet potatoes and butternut squash. They’re all spiralized instead of being sliced paper-thin to give the bake a unique appearance and texture. But don’t let the veggies fool you: It’s teeming with ooey-gooey dairy, because balance.
9. Kale Salad with Persimmons, Crispy Chickpeas and Fried Shallots
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour and 5 minutes
Why I Love It: <10 ingredients, special occasion-worthy, beginner-friendly
Serves: 4
This centerpiece-worthy salad couldn’t be more photogenic if it tried. (Chalk it up to those vibrant sliced persimmons.) Feel free to make the components ahead, store them separately so they retain their crispness and assemble the dish right before serving.
10. Butternut Squash Risotto with Crispy Leeks
Photo: Christine Han/Styling: Erin McDowell
Time Commitment: 1 hour and 35 minutes
Why I Love It: vegetarian, special occasion-worthy, crowd-pleaser
Serves: 6
Boiling water? Not tonight. The risotto cooks in a purée of roasted butternut squash and chicken broth instead (which can easily be substituted with vegetable broth or stock), which turns it super savory and creamy.
11. Baking Sheet Pizza with Olives and Sun-Dried Tomatoes
Photo: Jon Cospito/Styling: Erin McDowell
Time Commitment: 1 hour
Why I Love It: <10 ingredients, crowd-pleaser, beginner-friendly, sheet pan recipe
Serves: 8 to 10
My weeknight mantra? Minimal mess, maximum flavor. Making a pie from store-bought pizza dough is a no-brainer, but I like to use unconventional toppings (like provolone cheese, sun-dried tomatoes and marinated olives) to keep things appetizing.
12. Vegan Butternut Mac and ‘Cheese’ with Smoky Shiitake ‘Bacon’
Chloe Flavor
Time Commitment: 1 hour and 45 minutes
Why I Love It: vegan, special occasion-worthy, crowd-pleaser
Serves: 6
Roasted, puréed butternut squash and raw cashews make for the most decadent plant-based cheese sauce. As for the mushroom bacon, it gets all its signature savoriness from smoked paprika and garlic powder.
13. Beet and Goat Cheese Tart
Erin McDowell
Time Commitment: 1 hour and 15 minutes
Why I Love It: make ahead, <10 ingredients, beginner-friendly
Serves: 10
It doesn’t get classier than this eight-ingredient tart, which is destined for Christmas dinner, if you ask me. Pro tip: Use a mandoline to ensure that the beets are sliced thinly and evenly, so they’ll cook at the same rate.
14. Kale Minestrone
Erin McDowell
Time Commitment: 1 hour
Why I Love It: make ahead, beginner-friendly, crowd-pleaser
Serves: 8
This cozy soup doubles as a warm blanket in my book. Finish it off with a dollop of store-bought pesto and all the grated Parm, and whatever you do, spring for fresh oregano, thyme and rosemary here. They make all the difference.
15. Mini Cranberry Potpies
Photo: Matt Dutile/Styling: Erin McDowell
Time Commitment: 1 hour and 5 minutes
Why I Love It: crowd-pleaser, special occasion-worthy, kid-friendly
Serves: 6 to 8
One bite will have you saying, “chicken who?” Don’t sweat the tiny ramekins; the recipe can be modified to any shape pan, even a nine-inch baking dish. This sweet twist on a savory staple pairs best with a heaping scoop of vanilla ice cream.
16. Instant Pot Spicy Thai Butternut Squash Soup
Photo: Michael Marquand/Styling: Nisha Vora
Time Commitment: 30 minutes
Why I Love It: special occasion-worthy, Instant Pot recipe, dairy free
Serves: 4
That presentation is pure art (looking at you, coconut yogurt swirl). But the real magic is that the pressure cooker allows this autumn masterpiece to come together in just 30 minutes from start to finish.
17. Miso-Tahini-Glazed Roasted Eggplant with Farro
Julia Gartland/Dada Eats
Time Commitment: 50 minutes
Why I Love It: vegan, beginner-friendly, beginner-friendly
Serves: 2 to 4
Here me out: Eggplant doesn’t need to be fried or covered in cheese to be positively delightful. This fall vegetarian recipe proves it with a nutty, umami-rich sauce that turns sticky and caramelized as it bakes.
18. Pizza with Butternut Squash Sauce
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour and 10 minutes
Why I Love It: kid-friendly, vegetarian, beginner-friendly
Serves: 4
This seasonal twist on a classic white pie is one you’ll crave all season. It calls for store-bought pizza dough, so it’s not as fussy as it seems. I’ll take crushed red pepper flakes on my slice, please.
19. Sweet Potato, Tomato, Kale and Halloumi Sheet Tray
Laura Edwards/The Yoga Kitchen Plan
Time Commitment: 45 minutes
Why I Love It: <10 ingredients, sheet pan recipe, beginner-friendly
Serves: 2
Lazy cooks rejoice: All you need to do to prepare this fall vegetarian recipe is season the ingredients, place them on a sheet pan and let your oven do its thing. The plump tomatoes and briny olives melt into a fuss-free sauce that’s well worth savoring.
20. Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola
Ottolenghi Simple: A Cookbook
Time Commitment: 40 minutes
Why I Love It: vegetarian, gluten free, beginner-friendly
Serves: 6
How gorgeous is this side dish? Earthy lentils, sweet roasted squash and tangy Gorgonzola unite for a stunning side (or warm salad) your guests will never see coming. I can hear their oohs and ahhs already.
21. Fall Roasted Vegetable and Lentil Salad with Pine Nut Cream
Aran Goyoaga
Time Commitment: 45 minutes
Why I Love It: special occasion-worthy, <500 calories, beginner-friendly
Serves: 4
Taste it once and you’ll make it for every fall dinner party you ever host. “If you don’t like cilantro,” recipe developer Aran Goyoaga explains, “you can use a combination of dill and parsley for the cream. You can also replace the lentils with canned cannellini beans or chickpeas.”
22. Spiced Cauliflower Soup
David Loftus/Sam’s Eats
Time Commitment: 1 hour and 10 minutes
Why I Love It: beginner-friendly, make ahead, special occasion-worthy
Serves: 3 to 4
Any dish crowned with chili-garlic herb oil is one after my own spice-loving heart. Use vegetable stock in place of chicken stock to make this soul-soother vegetarian or make it vegan by swapping olive oil or plant-based butter in for the dairy kind, too.
23. Portobello Mushrooms Stuffed with Barley Risotto
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour and 15 minutes
Why I Love It: vegetarian, beginner-friendly, high protein
Serves: 4
This fall vegetarian recipe is a breeze to prepare, even for newbies. Infused with butter, white wine, fresh herbs and a flurry of grated Parmesan, these mushrooms will impress even the staunchest meat lovers at your table.
24. Crisp Fall Green Salad with Benne Seed Ginger Dressing
Emily Dorio/The Saltwater Table
Time Commitment: 15 minutes
Why I Love It: no cook, <30 minutes, beginner-friendly
Serves: 6
Hot tip: Benne seeds are sesame, but when they’re labeled “benne,” they’re likely an heirloom variety. (So if you can’t find ’em, feel free to swap in the classic.) They offer pleasant nuttiness and crunch to this autumn dish, which doesn’t require a moment of cooking.
25. Pumpkin Polenta
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour
Why I Love It: crowd-pleaser, <10 ingredients, special occasion-worthy
Serves: 6
Fresh herbs, heavy cream and grated Parm infuse this pumpkin-y treasure with all the fall vibes. Top the polenta with caramelized onions, sautéed mushrooms or braised collards to make it even heartier.
26. Freekeh Vegetable Soup
Adeena Sussman/Sababa
Time Commitment: 55 minutes
Why I Love It: one pot, crowd-pleaser, beginner-friendly
Serves: 8
Freekeh is a grain that’s popular in Arab cuisine. It’s made by picking young, green wheat and drying it over wood, which gives it its nutty flavor. Not only does the freekeh enhance the soup with natural smokiness, but its starches also thicken the texture.
27. Vegetable Wellington with Mushrooms and Spinach
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour and 55 minutes
Why I Love It: crowd-pleaser, special occasion-worthy, vegetarian
Serves: 6
I’m falling for you, store-bought puff pastry. Make the filling up to two days in advance and store it in the fridge until you’re ready to assemble to save time. (This tip will come in handy on Thanksgiving Eve.)
28. Kale Salad with Crispy Chickpeas
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour
Why I Love It: make ahead, beginner-friendly, crowd-pleaser
Serves: 6
Salads don’t need a million toppings to be exciting, and this protein-rich recipe is proof. Reserve some lemony spiced chickpeas for snacking, and substitute capers, miso or soy sauce for the anchovies in the dressing for on-par vegetarian umami.
29. Cheesy Kale Farfalle Pasta
Emily Morgan
Time Commitment: 35 minutes
Why I Love It: kid-friendly, <10 ingredients, beginner-friendly
Serves: 4
If your picky eater refuses everything but buttered noodles, this six-ingredient pasta might tempt them to branch out. (I’d count it as a win, even if they eat around the shredded kale.) Pile on the Pecorino for good measure.
30. Cauliflower Sweet Potato Burgers
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 45 minutes
Why I Love It: vegetarian, beginner-friendly, kid-friendly
Serves: 4
Vegetarians and finnicky kids alike will have no issues with these hearty handhelds, which contain 32 grams of plant-based protein each. Pan-fry the patties as the fall vegetarian recipe suggests or pop them on the grill if the weather if it’s still warm enough. (You can also use a grill pan indoors instead.)
42 Healthy Fall Recipes Under 500 Calories (That Still Taste Delish)