Kelsey Perez
Fall vegetarian cooking is pure magic, isn’t it? There’s something about the way autumn vegetables transform in the oven—how butternut squash caramelizes to golden perfection, how mushrooms develop these incredible earthy depths, and how lentils somehow become the coziest thing you’ve ever eaten.
It’s like the season knows exactly what our bodies are craving as the weather turns crisp and we start reaching for our favorite sweaters.
This collection of 22 fall vegetarian recipes celebrates everything beautiful about plant-based autumn cooking.
From hearty one-pot wonders that’ll fill your house with incredible aromas to elegant dishes that could easily be the star of your holiday table, these recipes prove that vegetarian food can be just as satisfying and soul-warming as any traditional fall meal.
Whether you’re a lifelong vegetarian or just looking to add more plant-based meals to your rotation, these recipes will make you excited about what’s growing in the ground.
Butternut Squash and Black Bean Chili
This chili is what happens when fall decides to throw a party and invites all its favorite flavors. The butternut squash adds this incredible natural sweetness that balances the heat from the chilies, while black beans provide protein and that satisfying hearty texture that makes chili so comforting.
You start by roasting cubes of butternut squash until they’re caramelized and tender, then add them to a pot with black beans, diced tomatoes, and a carefully crafted blend of spices—cumin, chili powder, smoked paprika, and just a hint of cinnamon for warmth.
The squash breaks down slightly as it simmers, creating this thick, rich base that’s both familiar and surprising. Top it with avocado, cilantro, and a dollop of sour cream, and you’ve got comfort food that happens to be incredibly healthy.
What makes this so perfect for fall is how it captures the season’s love affair with squash while delivering all the warming comfort we crave when the weather starts to turn. It’s hearty enough to satisfy the biggest appetites but won’t leave you feeling heavy.
Wild Mushroom Risotto
There’s something almost meditative about making risotto—the constant stirring, the gradual addition of warm broth, the slow transformation of rice into something creamy and luxurious. This wild mushroom version is autumn comfort food at its most elegant.
A mix of wild mushrooms—porcini, shiitake, oyster—get sautéed until they’re golden and have released all their moisture, concentrating their earthy flavors. Meanwhile, Arborio rice gets toasted until it’s slightly translucent, then slowly cooked with warm vegetable broth, one ladle at a time.
The mushrooms get stirred in during the final minutes, along with fresh thyme, grated Parmesan, and a knob of butter that makes everything glossy and rich.
This screams fall because wild mushrooms are having their moment right now, and there’s something so satisfying about a dish that requires your full attention and rewards you with something absolutely spectacular.
Stuffed Delicata Squash with Quinoa and Cranberries
Delicata squash is autumn’s best-kept secret—you don’t even have to peel it, which makes it perfect for weeknight cooking. This stuffed version turns it into an elegant main dish that looks way more complicated than it actually is.
The squash gets halved and roasted until tender, then stuffed with a mixture of fluffy quinoa, dried cranberries, toasted walnuts, and fresh herbs. The quinoa provides protein and that satisfying nutty texture, while the cranberries add little bursts of tartness that keep things interesting.
A drizzle of maple syrup brings it all together with just enough sweetness.
What makes this fall-perfect is how it showcases delicata squash—one of autumn’s most beautiful vegetables—while creating something that’s both healthy and indulgent. It’s elegant enough for entertaining but simple enough for a Tuesday night.
Lentil and Roasted Vegetable Shepherd’s Pie
This shepherd’s pie proves that vegetarian versions can be just as satisfying as the original. Brown lentils provide that meaty texture, while roasted fall vegetables add sweetness and complexity that make every bite different.
The filling combines cooked brown lentils with roasted carrots, parsnips, and mushrooms, all simmered in a rich vegetable gravy flavored with tomato paste, thyme, and Worcestershire sauce.
Instead of traditional mashed potatoes, this version tops everything with fluffy mashed cauliflower mixed with just enough potato to make it creamy and indulgent.
This is fall comfort food because it takes all those root vegetables that are at their peak right now and turns them into something that feels like a warm hug in casserole form. The lentils add protein while the vegetables provide layers of flavor that build on each other.
Pumpkin and Sage Pasta
Sometimes the best recipes are the simplest ones, and this pumpkin pasta proves that point beautifully. Pumpkin purée gets transformed into a silky sauce that coats every strand of pasta, while crispy sage leaves add texture and that earthy flavor that makes pumpkin sing.
The sauce starts with butter browned until it smells nutty and golden, then pumpkin purée gets whisked in along with heavy cream and grated Parmesan. The mixture becomes this gorgeous orange sauce that’s both rich and surprisingly light.
Fresh sage leaves get crisped in the same pan, creating these beautiful garnishes that add both flavor and visual appeal.
What makes this so fall-appropriate is how it takes pumpkin—which people usually think of in sweet applications—and uses it in a savory way that highlights its natural earthiness. It’s comfort food that feels sophisticated.
Moroccan-Spiced Chickpea and Sweet Potato Stew
This stew is like taking a culinary vacation to Morocco, with warming spices and tender vegetables that create something both exotic and comforting. It’s the kind of one-pot meal that makes your house smell amazing while it cooks.
Sweet potatoes and chickpeas form the hearty base, while warm spices like cinnamon, cumin, ginger, and turmeric create layers of flavor that are complex but not overwhelming. Diced tomatoes add acidity, while a touch of honey balances the heat from cayenne pepper.
Fresh cilantro and a squeeze of lemon brighten everything up at the end.
This screams fall because sweet potatoes are at their peak right now, and those warming spices feel perfect for cooler weather. It’s healthy, satisfying, and exotic enough to make weeknight dinner feel special.
Butternut Squash Soup with Apple and Ginger
This soup is autumn in a bowl—creamy, warming, and perfectly spiced with just enough sweetness to make you smile. The addition of apple and ginger makes it more complex than your average squash soup.
Butternut squash gets roasted until caramelized, then simmered with sautéed onions, fresh ginger, and tart apples. The apple adds this subtle sweetness that complements the squash perfectly, while the ginger provides warmth without being overpowering.
After everything is blended until smooth, a swirl of coconut milk makes it extra creamy
What makes this perfect for fall is how it combines two of autumn’s signature flavors—squash and apples—in a way that feels both comforting and refreshing. It’s elegant enough for entertaining but simple enough to make on a busy weeknight.
Mushroom and Barley Risotto
This isn’t technically risotto since it uses barley instead of rice, but it has that same creamy, comforting quality that makes risotto so appealing. The barley adds this wonderful nutty flavor and chewy texture that pairs beautifully with earthy mushrooms.
Pearl barley gets cooked slowly with warm vegetable broth, stirring frequently until it becomes creamy and tender. A mix of mushrooms—cremini, shiitake, and oyster—get sautéed until golden and added to the barley along with fresh thyme and grated Parmesan.
The result is something that’s both hearty and elegant.
This is fall comfort food because mushrooms are at their absolute best right now, and barley has that warming, stick-to-your-ribs quality that feels perfect for cooler weather.
Stuffed Acorn Squash with Wild Rice and Cranberries
Acorn squash makes the perfect natural serving bowl for this gorgeous stuffing that’s packed with fall flavors. The contrast between the sweet, tender squash and the savory, textured filling is absolutely perfect.
Wild rice gets cooked with vegetable broth until tender, then mixed with dried cranberries, toasted pecans, sautéed celery and onions, and fresh herbs like sage and thyme. The mixture gets piled into roasted acorn squash halves and baked until everything is heated through and the tops are slightly golden.
What makes this so fall-appropriate is how it celebrates acorn squash—one of autumn’s most beautiful vegetables—while creating something that’s substantial enough to be a main course but elegant enough for holiday tables.
Caramelized Onion and Gruyère Tart
This tart is like French onion soup in pastry form, which basically sounds like heaven. The slow-cooked onions become sweet and jammy, while Gruyère cheese adds nutty richness that makes every bite irresistible.
Yellow onions get cooked low and slow until they’re golden and caramelized, which takes patience but is so worth it. They get mixed with eggs and cream, poured into a buttery pastry shell, and topped with plenty of grated Gruyère. The whole thing bakes until the top is golden and the custard is set.
This screams fall because caramelized onions have that deep, sweet flavor that feels perfect for the season, and there’s something so satisfying about a dish that transforms simple ingredients into something elegant.
Lentil Walnut Bolognese
This Bolognese proves that you don’t need meat to create a rich, satisfying pasta sauce. Brown lentils and chopped walnuts provide texture and protein, while a long, slow simmer develops incredible depth of flavor.
The sauce starts with the classic soffritto of onions, carrots, and celery, cooked until soft and fragrant. Cooked brown lentils and finely chopped walnuts get added along with crushed tomatoes, red wine, and fresh herbs. The mixture simmers for at least an hour, developing this rich, complex flavor that rivals any traditional Bolognese.
What makes this perfect for fall is how it creates that stick-to-your-ribs comfort we crave in cooler weather while being completely plant-based. The walnuts add richness while the lentils provide that satisfying, meaty texture.
Roasted Root Vegetable Galette
This galette is like a rustic tart that celebrates all of fall’s best root vegetables. It looks incredibly impressive but is actually surprisingly simple to make, especially if you use store-bought puff pastry.
A mixture of roasted root vegetables—carrots, parsnips, sweet potatoes, and beets—get arranged on puff pastry with caramelized onions and crumbled goat cheese. The pastry edges get folded up around the vegetables, creating this beautiful rustic border. As it bakes, the pastry becomes golden and flaky while the vegetables caramelize even more.
This is fall perfection because it showcases all those gorgeous root vegetables that are at their peak right now, and there’s something so satisfying about a dish that looks this elegant but is actually quite approachable.
Pumpkin and Black Bean Enchiladas
These enchiladas take Mexican comfort food and give it a fall makeover with pumpkin purée that adds richness and subtle sweetness to the filling. They’re hearty, flavorful, and absolutely satisfying.
The filling combines black beans with pumpkin purée, sautéed onions, garlic, and warm spices like cumin and chili powder. The mixture gets wrapped in corn tortillas, arranged in a baking dish, and covered with enchilada sauce and cheese before being baked until bubbly. Fresh cilantro and a squeeze of lime brighten everything up.
What makes this so fall-appropriate is how it takes pumpkin and uses it in a completely unexpected way that works beautifully. The pumpkin doesn’t make the enchiladas sweet—instead, it adds this earthy richness that complements the beans perfectly.
Maple Glazed Delicata Squash with Pecans
This side dish is autumn on a plate—sweet, nutty, and absolutely gorgeous. Delicata squash has this beautiful natural sweetness that gets enhanced by the maple glaze and contrasted by crunchy toasted pecans.
Delicata squash gets sliced into half-moons and roasted until tender, then brushed with a glaze made from maple syrup, butter, and warm spices like cinnamon and nutmeg. Toasted pecans get scattered over the top, adding crunch and richness. The whole thing gets returned to the oven just long enough for the glaze to caramelize.
This screams fall because delicata squash is one of autumn’s most underrated vegetables, and the maple-pecan combination tastes like the season in vegetable form. It’s elegant enough for holiday tables but simple enough for weeknight dinners.
Butternut Squash Curry with Spinach
This curry is warming, fragrant, and absolutely satisfying—the kind of one-pot meal that makes you feel taken care of. The butternut squash becomes incredibly tender and slightly sweet, while the spinach adds color and nutrition.
Cubed butternut squash gets simmered in a coconut milk base with curry powder, ginger, garlic, and a touch of tomato paste for depth. The squash breaks down slightly as it cooks, thickening the sauce naturally. Fresh spinach gets stirred in at the end, wilting into the curry and adding beautiful color.
What makes this perfect for fall is how it takes butternut squash—the season’s star vegetable—and transforms it into something warming and exotic. It’s comfort food that happens to be incredibly healthy and satisfying.
Wild Mushroom and Leek Tart
This tart is elegant French bistro food at its finest. The combination of earthy wild mushrooms and sweet, mild leeks creates something that’s both sophisticated and deeply comforting.
A mixture of wild mushrooms gets sautéed until golden and most of their moisture has evaporated, concentrating their flavor. Leeks get cooked until soft and sweet, then everything gets combined with eggs, cream, and fresh herbs before being poured into a pastry shell and baked until set and golden.
This is fall comfort food because wild mushrooms are at their peak right now, and there’s something so satisfying about a dish that takes these humble ingredients and turns them into something restaurant-worthy.
Sweet Potato and Black Bean Quesadillas
These quesadillas are like Mexican comfort food with a fall twist. The sweet potatoes add natural sweetness that pairs beautifully with the earthy black beans, while cheese brings everything together.
Sweet potatoes get roasted until tender and slightly caramelized, then mashed and mixed with black beans, sautéed onions, and warm spices like cumin and chili powder. The mixture gets spread on tortillas with plenty of cheese, then cooked until golden and crispy. Served with salsa, avocado, and sour cream, they’re absolutely irresistible.
What makes this so fall-appropriate is how it takes sweet potatoes—which are having their moment right now—and uses them in a fun, approachable way that the whole family will love.
Autumn Harvest Salad with Maple Vinaigrette
This salad celebrates all of fall’s best flavors in one gorgeous bowl. It’s substantial enough to be a main course but light enough that you won’t feel weighed down.
Mixed greens get topped with roasted butternut squash, dried cranberries, toasted walnuts, and crumbled goat cheese. The maple vinaigrette is made with real maple syrup, apple cider vinegar, Dijon mustard, and olive oil, creating this perfect balance of sweet and tangy that brings all the flavors together.
This screams fall because it combines so many seasonal ingredients—squash, cranberries, walnuts, maple syrup—in a way that feels fresh and vibrant while still being satisfying and substantial.
Mushroom Stroganoff
This stroganoff proves that vegetarian versions of classic dishes can be just as satisfying as the originals. The mushrooms provide that meaty texture, while the creamy sauce is rich and comforting.
A mix of mushrooms gets sautéed until golden and most of their moisture has evaporated, concentrating their flavor. They get simmered in a sauce made with vegetable broth, sour cream, Dijon mustard, and fresh herbs. The whole thing gets served over egg noodles with plenty of fresh dill on top.
What makes this perfect for fall is how mushrooms are at their absolute best right now, and there’s something so comforting about a creamy pasta dish when the weather starts to turn cool.
Pumpkin and Sage Gnocchi
This gnocchi dish is pure autumn elegance. Store-bought gnocchi gets tossed with a simple but luxurious sauce made from pumpkin purée, butter, and crispy sage leaves.
The sauce starts with butter browned until nutty and golden, then pumpkin purée gets whisked in along with a splash of pasta cooking water to create the perfect consistency. Fresh sage leaves get crisped in the same pan, adding texture and that earthy flavor that pairs so beautifully with pumpkin. Grated Parmesan finishes everything off.
This is fall comfort food because it takes pumpkin and uses it in this sophisticated way that feels both familiar and special. The gnocchi makes it hearty while the sage adds elegance.
Roasted Cauliflower Steaks with Tahini Sauce
These cauliflower steaks are proof that vegetables can be just as satisfying as any meat dish. The cauliflower gets roasted until golden and slightly charred, while the tahini sauce adds richness and Middle Eastern flair.
Thick slices of cauliflower get brushed with olive oil and seasoned with warm spices before being roasted until tender and caramelized. The tahini sauce is made with tahini, lemon juice, garlic, and a touch of honey, creating this creamy, nutty drizzle that complements the cauliflower perfectly.
What makes this so fall-appropriate is how cauliflower is at its peak right now, and the warm spices and rich tahini sauce create something that feels both healthy and indulgent.
Butternut Squash and Goat Cheese Galette
This galette is rustic French elegance at its finest. Thin slices of butternut squash get arranged on pastry dough with creamy goat cheese and fresh herbs, creating something that looks incredibly impressive but is actually quite simple.
Butternut squash gets sliced thin and arranged in overlapping circles on pastry dough, then dotted with goat cheese and fresh thyme. The edges of the dough get folded up to create a rustic border, then the whole thing gets brushed with egg wash and baked until golden. A drizzle of honey adds just the right amount of sweetness.
This screams fall because butternut squash is autumn’s superstar vegetable, and there’s something so satisfying about a dish that looks restaurant-quality but is totally doable at home.
These 22 fall vegetarian recipes prove that plant-based cooking is anything but boring. Each one captures something magical about autumn—whether it’s the comfort of warm spices, the satisfaction of hearty vegetables, or the elegance that comes from celebrating seasonal produce at its peak.
From simple weeknight meals to showstopping dinner party dishes, these recipes will make you excited about cooking with fall’s incredible bounty. And honestly, after making a few of these, you might find yourself looking forward to vegetarian meals as much as any traditional comfort food.
