Fall Vegetarian Recipes

Cook vegetarian meals with fresh, in-season fall vegetables like butternut squash, broccoli, potatoes and mushrooms.
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Vegetarian Chili

Nothing says fall like a heaping bowl of chili. Make Robin Miller's meatless version with baby lima beans, black beans, cannellini beans and kidney beans for a dish that'll warm you up from the inside out.

Get the Recipe: Vegetarian Chili

Hungarian Portabella Paprikash

Paprikash is a hearty Hungarian stew traditionally made with chicken, but in Rachael Ray's meatless twist, portabella mushrooms are the perfect stand-in.

Get the Recipe: Hungarian Portobello Paprikash

Slow-Cooker Squash Stew

If you haven’t already busted out your slow cooker, now’s the time. Mix chickpeas, butternut squash and Swiss chard and let it simmer for eight hours. Ladle it out and top with Parmesan cheese.

Get the Recipe: Slow-Cooker Squash Stew

Grits and Roasted Vegetables With Hazelnut Butter

Grits aren't just for breakfast; when topped with roasted fall vegetables, they make a hearty dinner.

Get the Recipe: Grits and Roasted Vegetables With Hazelnut Butter

Broccoli-Cheddar Pockets

A hand-held pocket full of vegetables and cheese is great for meals on the go, but just as tempting when you're sitting down to a meal with the family.

Get the Recipe: Broccoli-Cheddar Pockets

Orecchiette With Broccoli Rabe Pesto

If you're craving pesto-laced pasta, give Anne Burrell's veggie-rich version a try. To cut down on oil, she adds ricotta cheese to the sauce, then blends in broccoli rabe, toasted walnuts and a bit of Parmesan cheese.

Get the Recipe: Orecchiette with Broccoli Rabe Pesto

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Give your standby spinach salad a fall makeover by adding tangerines, cranberries and butternut squash.

Get the Recipe: Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Curried Butternut Squash Soup

Put an Indian-inspired twist on butternut squash soup when you add lime crema and curry powder.

Get the Recipe: Curried Butternut Squash Soup

Vegetable Shepherd's Pie

Veggie burgers are the key to achieving the meaty texture of this faux shepherd's pie. Make it the day before to cut down on prep time.

Get the Recipe: Vegetable Shepherd's Pie

Individual Vegetable Lasagnas

Lasagna tastes better when it comes in a single-serving dish. Packed full of vegetables — zucchini, asparagus, spinach and carrots — this dish is so hearty you won't miss the meat.

Get the Recipe: Individual Vegetable Lasagnas

Minestrone Soup With Pasta, Beans and Vegetables

Minestrone is an Italian vegetable soup made with beans and pasta. This recipe is made in a slow cooker, and to make it completely meatless, use vegetable broth instead of chicken.

Get the Recipe: Minestrone Soup with Pasta, Beans and Vegetables

Squash, Manchego and Balsamic-Onion Grilled Cheese

Channel your inner sandwich king (or queen) with this grilled cheese masterpiece. Creamy, cheesy and a bit spicy, we bet you've never made a sandwich quite like this one.

Get the Recipe: Squash, Manchego and Balsamic-Onion Grilled Cheese

Seven-Vegetable Couscous

If you're out of couscous, this steamy vegetable stew works well with brown rice or quinoa.

Get the Recipe: Seven-Vegetable Couscous

Butternut Squash Risotto

Use a pressure cooker for creamy risotto that you don't have to stir. Substitute vegetable broth for the chicken broth in this recipe to keep it meatless.

Get the Recipe: Butternut Squash Risotto

Tex-Mex Rice and Black-Eyed Peas

Fresh salsa, rice, black-eyed peas and cheddar cheese come together quickly for a mouthwatering Mexican plate in 30 minutes.

Get the Recipe: Tex-Mex Rice and Black-Eyed Peas

Mushroom and Fall Squash Barley Risotto

Emeril's twist on traditional risotto uses barley cooked with fall vegetables for a dish that's just as creamy as the original. Use vegetable broth in place of the chicken broth to keep this dish vegetarian.

Udon With Tofu and Asian Greens

Udon are thick wheat-flour noodles used in Japanese cooking. You can find them in the Asian section of your grocery store, or you can substitute linguine in this steamy vegetarian noodle soup.

Get the Recipe: Udon with Tofu and Asian Greens

Vegetarian Pot Pie

Aida Mollenkamp's meatless pot pie is packed with mushrooms, carrots, fennel and potatoes and is topped with store-bought puff pastry.

Get the Recipe: Vegetarian Pot Pie

Vegetarian Ribollita

Ribollita is a thick Tuscan soup made with bread, beans and seasonal vegetables.

Get the Recipe: Vegetarian Ribollita

Nutty Sweet Potato Soup

Ellie Krieger's sweet potato soup is low in calories (290 per serving) and rich in flavor.

Get the Recipe: Nutty Sweet Potato Soup

Steamed Vegetables With Roasted Chickpeas

Season sweet squash and cauliflower with ginger, coriander and sesame oil. Add crispy roasted chickpeas for some extra protein, then serve over brown rice.

Get the Recipe: Steamed Vegetables With Roasted Chickpeas