Looking for some tasty plant-based dishes this Fall? Then look no more because here are 21 of the best healthy vegetarian fall recipes!
Contents
21. Roasted Veggie Enchilada Casserole
You need to be introduced to my family’s vegetarian twist during our Thanksgiving feast – the enchilada bake! Transitioning to a meat-free diet years back left my mom puzzled about what to prepare for me. Remember, I was quite grown up then, but for her, ensuring I ate well remained a priority.
During our younger days, mom had a few staple dishes, one being the Mexican-style “layered delight.” My younger self always passed on it due to the ground beef (always the selective eater, wasn’t I?).
Later, discovering a rich enchilada bake brimming with roasted veggies and spinach, I couldn’t resist sharing it with her. It became an instant family favorite, expanding her collection of recipes. It’s not uncommon for her to prepare this, or at least the roasted vegetables, for festive occasions like Christmas.
Naturally, I played around a bit with the original. I opted for a more concise veggie list and roasted them over two trays for that perfect golden touch. Throwing in black beans catered to the protein need, and switching to Monterey Jack cheese proved far superior to using cheddar.
Naming the dish was a tad challenging. Was it a “Mexican Bake?” Or “Enchilada Layered Delight?” I’ve settled on “enchilada bake,” even though it incorporates salsa rather than the typical enchilada sauce. Having tried both, salsa not only simplifies the procedure but also delivers a more robust flavor.
20. Mexican Quinoa Stew – Vegetarian Dinner Recipe
There are times when I’m buzzing with anticipation over a recipe because of its mouth-watering description, but its simplicity makes me pause. Ever felt that? Like, is this too good to be true? Will the result be mediocre? Past disappointments make me wary.
Ever found yourself thrilled by a dish’s description, only to doubt its ease of preparation? Like, is this a culinary trap? Will I be left wanting more? Past let-downs keep me on my toes.
This particular brew promised flavor and simplicity, and boy, did it overdeliver! It’s divine! And the credit goes to my friend Megan’s latest culinary treasure titled “Pure Detox: Everyday Healthy Eating”. All the recipes within are vegetarian-leaning vegan and gluten-free, emphasizing quick prep and minimal ingredients.
Instead of hinting at intimidating juice cleanses or radical regimens, her book focuses on easy-to-make dishes crafted from whole foods to facilitate the body’s natural cleansing process.
Furthermore, Megan’s real-life hacks for maintaining a healthy diet despite time, budget, and energy constraints are invaluable. Balancing her blog, penning cookbooks, designing greeting cards, and parenting two gems, she truly embodies multitasking. She’s averse to making excuses and, as someone often caught over-analyzing, I’m all ears.
Recently, I gave in to the Instant Pot trend (anyone else tried it yet? The myriad buttons intimidate me, and the sealed box sits peacefully next to my laundry basket).
But back to Megan, her collection is packed with seemingly effortless yet tantalizing dishes, perfect for hectic evenings. This vibrant Mexican quinoa brew ticks all those boxes. I’m tempted to indulge in this all winter, more so because it stores and freezes well.
Inspired by the traditional chicken tortilla soup, Megan transformed it into a fulfilling vegetarian concoction with quinoa and black beans. Its zest and depth are achieved through fundamental herbs, spices, and aromatics. Opting for water over vegetable stock was an eye-opener; something I’ll consider in my future culinary adventures.
19. Barley and Shiitake Vegan Mushroom Risotto
For the veggie broth: Combine the veggie broth, onion, carrots, and celery in a sizable pot. Let it reach a boil, then sustain a gentle simmer as you proceed with the risotto preparation.
For the risotto: In a broad, thick-bottomed pot over medium-high flame, pour the olive oil. Once it’s sizzling, introduce the barley and stir until it’s mildly golden, around 2-3 minutes. Introduce the shallots, garlic, sweet onions, and a pinch of salt. Stirring frequently, cook until the shallots turn semi-transparent, roughly 6-8 minutes. Incorporate the shiitake mushrooms and thyme, cooking for an additional 3-4 minutes. Begin ladling in the veggie broth gradually, ensuring each portion is absorbed before introducing more. Regular stirring is key to release the starch from the barley. Once the barley is soft and you’ve exhausted the broth, take the risotto off the flame. Mix in the butter, grated cheese, and a dash of pepper. Pour onto a dish, embellish with parsley, and serve promptly.
18. Steamed Vegetables With Roasted Chickpeas Fall Recipe
Set the squash, cauliflower, and ginger in a spacious steam basket atop a pot of gently bubbling water, seasoning them with salt. Seal and let them steam until they soften, roughly 25 minutes. Introduce the snow peas, take the pot off the flame, and leave covered until the peas achieve a firm yet slightly softened texture, around 5 minutes.
Concurrently, in a skillet on a medium-low setting, warm the coriander seeds until their aroma wafts, approximately a minute. Introduce the sesame oil, ramping up the heat to medium-high. Incorporate the chickpeas and fry until they acquire a crispy layer, taking about 5 minutes. Fold in the butter and scallions, then set aside.
Serve the steamed veggies on plates, optionally atop rice. Drizzle the chickpea concoction over them, finishing with a sprinkle of mint and a scattering of sesame seeds.
17. Walnut Broccoli Stir-Fry Delicious Vegetarian Recipe
Indeed, many cherish the traditional beef & broccoli combo, but for those moments when you fancy a tad less meat, look no further than the versatile walnut. It boasts a rich, layered profile, providing ample opportunities for sauces to nestle in. Gently glaze it with some sugar and sesame for a hint of sweetness, and suddenly you have an impressive meat substitute.
The medley of diced onions, carrots, and crimson bell peppers offers a natural sweetness and vibrant aesthetics, all eager to unite with broccoli in a tantalizing saucy dance. Introducing some heat with sriracha, while oyster sauce paired with MSG amplifies the umami touch. Enhance the layers with smoky paprika and white pepper. If you’re steering clear of gluten, consider replacing the soy sauce with tamari.
To culminate, a dash of lime does wonders, ensuring all flavors stay in harmony, akin to a diligent shepherd guiding his herd. It’s paramount to accompany this dish with rice. Relish it, and feel a sense of wholesomeness.
After savoring this recipe, we’d love to hear your feedback. Do share your thoughts below!
16. Brown Sugar BBQ Whole Roasted Cauliflower
For those with a soft spot for oven-baked cauliflower, give our smoky brown sugar twist a go. It’s the perfect touch when yearning for those warm summer grill vibes, sans the meat. While cauliflower is available in stores throughout the year, it truly shines from summer to October. This period offers the most flavorful and attractive cauliflower heads, especially from local farmers’ markets, coinciding with our BBQ cravings.
What’s special about oven-baked cauliflower? It’s those golden, crunchy edges. Pouring a bit of water into the pan midway during baking allows the cauliflower’s heart to steam subtly, circumventing a typical step in most recipes where you pre-cook the cauliflower. This method ensures it retains less water, letting it gain a delightful crispy exterior.
Remember: Let your cauliflower take its time in the oven for optimum flavor. By the time it’s done, it should offer slight resistance when pricked with a knife, boasting a golden, appealing exterior.
If this baked cauliflower rendition piqued your interest, we have more for you. Explore our Parmesan cauliflower, spicy Buffalo version, and festive holiday cauliflower renditions.
15. Apple Quinoa Stuffed Delicata Squash
If I had to pick a favorite month of the year October would probably be number 1, closely tied with April {my birthday month!}. I love everything about October. The cool crisp air, the leaves changing colors, and of course fall produce is my favorite. Farmers markets are filled with winter squash, root vegetables, apples, and freshly pressed apple cider.
14.
Healthy Pumpkin Pasta with Spinach and Mushrooms: Delicious vegan 30-minutes fall pasta dinner your whole family will love!
13.
A Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser!
12.
Gluten free, vegan sweet potato and lentil soup is a healthy and tasty meal that will satisfy both your hunger and your tastebuds. This delicious vegetable soup is smooth and filling as well as simple to make.
11.
Black beans have a rich, satisfying flavour that makes them a great addition to many dishes. In this traditional recipe for Guatemalan black beans and rice, white rice gets a boost of protein, iron, potassium and fiber from black turtle beans. A handful of chopped red pepper adds a splash of colour to this filling and budget-friendly side dish.
10.
This roasted butternut squash salad is the ultimate fall salad. With oven roasted butternut squash, sliced apples, creamy blue cheese crumbles, pecans, tart pomegranate seeds, with a homemade honey dijon vinaigrette. This is the perfect harvest salad for fall and Thanksgiving.
9.
This slow cooker butternut squash soup recipe is so easy, you dump in all the ingredients, set your slow cooker, and forget it! Once the butternut squash is done slow cooking, smooth it into soup, and you’re ready to go. A comforting vegetarian soup.
8. Savory Vegan Potato Soup (Easy & Oil-Free)
Hearty and filling, this Vegan Potato Soup is just what you need to warm up on a cool day. Full of healthy veggies and aromatic flavors, this soup is oil-free and meal-prep friendly.
7.
Perfectly roasted vegetables and gnocchi, covered in the most amazing brown butter sage sauce. This Sheet Pan Gnocchi is a quick and easy vegetarian meal with delicious fall flavour!
6. Pumpkin Ravioli With Browned Butter, Sage And Walnuts
Pumpkin ravioli with brown butter, sage and walnuts is a delicious dinner utilizing fall’s favorite squash, pumpkin! Perfect dinner recipe to make for easy weeknight dinner!
5. Oven Roasted Autumn Vegetable Medley Dinner Recipe
This terrific sheet pan oven roasted autumn vegetable medley recipe makes great use of in-season fall vegetables. Easy to make, this sheet pan veggie recipe is the perfect side dish for pork, chicken, turkey, and more! Your family will love this delicious roasted vegetable medley recipe.
Hearty vegetarian dinner recipe!
4.
This recipe for Instant Pot butternut squash pasta makes creamy, perfect pasta. Cream or parmesan cheese can be added as an option, if you prefer. Skip it entirely to make it a vegan dish!
3.
This simple Apple Jam recipe uses just 4 ingredients and no added pectin. In under 30 minutes, you can make a jam at home in your Instant Pot. Enjoy this delightful Autumn treat!
2.
These Crockpot Carrots are simmered in tangy bbq sauce and are mouthwateringly delicious. They are perfect for holidays, game days, birthday parties, and even family dinners. Be forewarned, they’re super addictive! Best vegetarian recipe for fall!
1. Roasted Butternut Squash, Apples and Tofu with Gravy
Looking for an quick and easy weeknight sheet pan hearty dinner? This cozy fall focused recipe features Roasted Butternut Squash, Apples, and Tofu topped with an apple cider gravy.
20+ Best Fall Vegetarian Recipes
Looking for some tasty plant-based dishes this Fall? Then look no more because here are 20+ of the best healthy vegetarian dishes for Fall!
Ingredients
- Apple Quinoa Stuffed Delicata Squash
- Pumpkin Pasta
- Pumpkin Bread
- Sweet Potato Lentil Soup
- Guatemalan Black Beans And Rice
Instructions
- Choose any fall vegetarian recipes from the post that you like.
- Click on the link below the photo to get the full recipes and instructions.
- Try the best fall vegetarian recipes and share your photo under my pin on Pinterest!
I’m Anastasia and I’m a full-time blogger, online entrepreneur, and Pinterest marketing strategist. I help digital entrepreneurs and bloggers drive targeted traffic from Pinterest either through my online courses or through Pinterest consultancy.
Comments 2
Thank you! Pinned and tweeted!
Great collection of delicious recipes. Thank you for inspiring me