Few things top a crisp fall day—the kind that makes us want to snuggle up under a pile of blankets after preparing (and eating) a feast of seasonal produce. While most of us don't grow our own produce, we can still appreciate the delicious bounty that fall has to offer: From pumpkins to gourds, squash, we're already planning a veggie-dense menu for chilly nights in.
Of course, you can opt for a plant-based diet any time of year, but we think you'll love going vegetarian in the fall because the dishes you can make using fall fresh fruits and veggies are out-of-this-world. We rounded up our favorite 15 vegetarian recipes you'll love to make. Think hearty butternut squash lasagna and meaty mushroom toast.
Keep scrolling for the best vegetarian fall recipes to try this season.
Pasta With Tomato Cream Sauce
The Recipe: Pasta With Tomato Cream Sauce
Why We Love It: Love macaroni and cheese and traditional, tomato-based pasta? This pasta with tomato cream sauce from The Modern Proper combines the best of both. Another plus? It’s ready in less than 30 minutes.
Total Time: 20 minutes
Slow Cooker Creamy Wild Rice Soup With Butter Roasted Mushrooms
Why We Love It: The only downside to slow cookers is, well, they take a while to get the job done. However, slow cookers do something amazing to food that ordinary ovens cannot, and this creamy wild rice recipe from Half Baked Harvest is the perfect example.
This delicious dish combines sweet onions, mushrooms, garlic, and, of course, butter. Not to mention the secret ingredients: white wine and bay leaves. There may not be any meat in this meal, but it's so hearty that you'll be stuffed after just one helping.
Total Time: 6 hours and 15 minutes
Roasted Cauliflower Salad With Curry Yogurt Sauce
Why We Love It: A fresh spin on the traditional veggie side, this roasted cauliflower salad with curry yogurt sauce is as much a feast for the eyes as it is for your tastebuds. The recipe from Joyful Healthy Eats takes roasted cauliflower and tosses it with dry cranberries and pepitas, which add a much-welcomed kick.
Total Time: 25 minutes
Add and toss the curry sauce in slowly; depending on your spice preferences, you may not need the entire portion.
Instant Pot Vegetable Soup With Sweet Potatoes and Lentils
The Recipe: Fresh Kale Apple Salad With Wild Rice
Why We Love It: Great as a side or by itself, this hearty salad from The Butter Half is loaded with nutrients courtesy of the sweet potatoes, lentils, peas, carrots, corn, and beans. Plus, according to the recipe creator, Abbey Rodriguez, the flavor develops more over time, so feel free to make extras and eat them for lunch the next day.
Total Time: 22 minutes
Butternut Squash and Sun-Dried Tomato White Lasagna
Why We Love It: This butternut squash and sun-dried tomato white lasagna from Half Baked Harvest offers a seasonal alternative to the traditional cheesy tomato pasta. In its place: roasted butternut squash, sun-dried tomatoes, and a creamy Béchamel sauce.
Total Time: 2 hours
The Recipe: Bruschetta Pasta
Why We Love It: A simple, but flavorful dinner recipe, this bruschetta pasta from Bowl of Delicious will not only help you use up your tomatoes, it’ll become a fall staple. It combines classic Italian favorites like olive oil, tomatoes, parmesan, and, of course, pasta. The best part? You can serve it hot or cold.
Time: 15 minutes
Pudina Aloo (Potato Mint Curry)
The Recipe: Pudina Aloo (Potato Mint Curry)
Why We Love It: Playful Cooking's potato curry gets its creaminess from yogurt, refreshment from mint, and earthiness from garam masala and other spices, including a flavor boost from asafoetida. Whenever we're in the mood for something international, we'll turn to this dish.
Total Time: 15–20 minutes
Avoid using red potatoes in this recipe because they can get gluey when boiled, and make the curry mushy.
Harissa Spiced Moroccan Oatmeal
The Recipe: Harissa Spiced Moroccan Oatmeal
Why We Love It: While oatmeal tends to be more closely associated with sweeteners and fruity toppings, Pickled Plum's recipe works well as a savory stand-in for brunch or dinner. Green harissa (a condiment with roots in Tunisia, and a staple in North African cuisine), combine with a tomato and parsley salsa before it's topped off with a poached egg.
Total Time: 15 minutes
The Recipe: Mushroom Toast
Why We Love It: If you're in the mood for a dinner that requires more assembly than cooking, whip up some mushroom toast, courtesy of Feasting at Home's formula. Sauté mushrooms (chanterelles are typically available in the fall, but any mushroom will do) in a skillet with garlic, shallots, a splash of wine; add a handful of herbs, wilt in some spinach, then pile on top of a slice of sourdough.
Total Time: 20 minutes
Sweet Potato Gnocchi With Fried Sage, Dried Cherries, and Toasted Hazelnuts
Why We Love It: Spoon Fork Bacon's seasonal gnocchi recipe is fall on a plate. Sweet potato gnocchi (sautéed in butter) is topped with fried sage, cherries, and toasted hazelnuts. Gnocchi can be a little heavy and make us want to take a nap the second we finish, but this healthier version is delightfully satisfying, not painfully filling.
Total Time: 2 hours and 50 minutes
Sweet Potato Black-Eyed Pea Curry
The Recipe: Sweet Potato Black-Eyed Pea Curry
Why We Love It: Sweet potatoes and black-eyed peas meet curry in Sweet Potato Soul's nourishing recipe. Spice coconut milk and tomatoes with turmeric, curry powder, cumin, coriander, garam masala, garlic, ginger, and garnish with lime, cilantro, and black pepper. If you can resist, we applaud you.
Squeeze a few lime wedges on top and give the dish a good stir.
Total Time: 55 minutes
Autumn Zuppa di Faggioli (Bean Soup)
The Recipe: Autumn Zuppa di Faggioli (Bean Soup)
Why We Love It: Another recipe from Sweet Potato Soul, this delicious recipe lets us break out our cast iron Dutch oven. Throw in beans, potatoes, leeks, tomato, lentils, lots of herbs, wait a little bit, and boom, you have breakfast, lunch, or dinner.
Total Time: 55 minutes
Vegan Macaroni and Cheese
The Recipe: Vegan Macaroni and Cheese
Why We Love It: Sweet Potato Soul's mac and cheese recipe is creamy and comforting (and vegan!). Butternut squash and nutritional yeast replace dairy, and thinly sliced Brussels sprouts add texture––they'll crisp up when you bake everything. Chili flakes offer heat, and Dijon and lemon juice bump up overall flavor.
Total Time: 50 minutes
Creamy Pumpkin Pasta With Walnuts and Spinach
The Recipe: Creamy Pumpkin Pasta With Walnuts and Spinach
Why We Love It: The pumpkin sauce is creamy and luscious yet packed with nutrition (that's the pumpkin's doing). Walnuts and spinach add crunch and an extra boost of nutrients to this delectable dish from Marissa Moore. If this isn't comfort food, we don't know what is.
Total Tip: 15 minutes
Gluten-Free Noodles With Creamy Peanut and Orange Sauce
Why We Love It: Brown Sugar & Vanilla's bright and nutty noodle recipe takes just minutes to prepare. All you have to do is boil gluten-free noodles, then add star ingredients: shaved Brussels sprouts, ginger, and a few others. The best part? It's even better cold!
Pro Tip: "Start with two tablespoons of rice vinegar," recommends Brown Sugar & Vanilla. The acidity of your orange juice will determine whether to add another tablespoon of vinegar.