F. Scott Fitzgerald may have said "life starts all over again when it gets crisp in the fall," but we’d argue life gets better when autumn rolls around. Few things top a crisp fall day—the kind that encourages cozy knits and trips to the farmers market to pick from the bounty of freshly harvested produce. While most of us don’t grow our own produce, we can appreciate the true cornucopia of the harvest and healthy options it has to offer. There’s a reason the season is synonymous with pumpkins, gourds, and squash—they’re at their prime, along with a long list of fresh options like artichokes, zucchini, and apples.
While eating a plant-based diet is possible throughout the year, fall’s flavors add a little festivity to already nutrient-dense vegetarian dishes. Why just carve a pumpkin when you can enjoy it in a few dishes, too? We found 14 vegetarian recipes for fall you’ll love to make—from hearty mushroom gnocchi to pumpkin beer broccoli cheddar soup. While each of the recipes’ ingredients list varies, one thing’s for sure: Each veggie option will deliver warmth along with the richness and nutrition that come with autumnal tastes.
These are dishes you’ll want to make and share with those we love.
Pasta With Tomato Cream Sauce
Love macaroni and cheese and traditional, tomato-based pasta? This pasta with tomato cream sauce recipe from The Modern Proper combines the best of the two. The best part? It’s ready in less than 30 minutes.
Quick Vegan Smoky Red Lentil Stew
What can be more fall than a comfortable, cozy stew? This recipe from The First Mess can be easily thrown together. The base—onions, celery, garlic, and spices—takes a smoky turn with the addition of smoked paprika. Mix it with protein-rich red split lentils and you’ll be pleasantly satisfied.
Roasted Cauliflower Salad With Curry Yogurt Sauce
A fresh spin on the traditional veggie side, this roasted cauliflower salad with curry yogurt sauce will first delight your eyes before shocking your tastebuds—in a good way. The recipe from Joyful Healthy Eats takes roasted cauliflower and tosses it with dry cranberries and pepitas.
Great as a side or by itself, this jeweled rice from The Modern Proper is loaded with nutrients and nuts. But according to the recipe’s writer, Natalie, "The real star of this recipe is the beautiful little pieces of dried fruits that add the perfect balance of color, texture, and sweetness."
Butternut Squash and Sun-Dried Tomato White Lasagna
Fall may be good for soups, but it’s also when we can embrace lasagna as a part of the normal rotation. This butternut squash and sun-dried tomato white lasagna from Half Baked Harvest offers a healthier alternative to the cheesy tomato pasta of the past. In its place stand roasted butternut squash, sun-dried tomatoes, and a creamy Béchamel sauce.
Vegan Basil Tahini Pasta With Mushrooms and Burst Tomatoes
A simple, but flavorful dinner recipe, this basil tahini pasta from The First Mess will not only help you use up your tomatoes, it’ll become a fall staple. A tangy basil cream combined with meaty mushrooms and umami-seasoned burst tomatoes will help your tastebuds transition to fall.
Vegetable Curry Soup
Coconut broth makes a rich and creamy broth for this vegetable curry soup recipe from The Modern Proper. Filled with hearty vegetables, Natalie from TMP says the soup’s combo of curry powder and garam masala makes for “a whole new flavor combo that is just too good.”
Lemony Fried Brussels Sprouts
A versatile veggie, brussels sprouts are reimagined in this lemony fried brussels sprouts recipe by Tieghan Gerard at Half Baked Harvest. Trimmed and halved brussels sprouts are mixed with ingredients including goat cheese, lemon zest, and Dijon mustard before being topped with parmesan cheese and raw almonds. One thing’s for sure, these are not the brussels sprouts of your youth.
Simple Mushroom Gnocchi
In this recipe from Sarah at Stuck in the Kitchen, "soft, pillowy gnocchi" are combined with rich mushrooms, sweet caramelized onions, feta and pine nuts. While rich in texture, this recipe is rich in taste. Bonus: It’s ready in a flash.
Vegan Creamy White Bean Soup
Rich, homemade vegetable stock loaded with beans, lacinato kale, and herbs make up this simple vegan creamy white bean soup recipe from The First Mess. The soup requires minimal cooking time, so you won’t be spending all your time over the hot stove instead of enjoying autumn with your loved ones.
Wild Mushroom Risotto
This rich, flavorful risotto by Holly at The Modern Proper can be easily adjusted for fall—just change the mushrooms. While the initial recipe was made for spring, Holly recommends swapping the morels for chanterelles in autumn.
Salt Baked Potatoes With Cheesy Roasted Red Pepper Sauce Broccoli
Easy to make ahead, these loaded baked potatoes with cheesy red pepper sauce and broccoli from The First Mess will make eating healthy on a busy schedule simple. If you’re a vegan, don’t worry! The larger recipe included on the blog includes a vegan sauce, too.
Pumpkin Beer Broccoli Cheddar Soup
As Gerard from Half Baked Harvest says, this pumpkin beer broccoli cheddar soup is basically October in soup form. Even if it’s not October already, the sharp cheddar and pumpkin beer combo will let it slide while the broccoli will let you think you’re eating healthy.
Asparagus Gratin With Gruyere Panko
Tender asparagus is baked in a creamy béchamel-style sauce in this recipe by Holly at The Modern Proper. Topped with Gruyere and panko breadcrumbs, this veggie side will feel more like a treat. It may even trick some of the non-veggie lovers in your life to give it a try.