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.
Paprikash is a hearty Hungarian stew traditionally made with chicken, but in Rachael Ray's meatless twist, portabella mushrooms are the perfect stand-in.
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.
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.
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.
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.
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.
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.
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.
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.
Season sweet squash and cauliflower with ginger, coriander and sesame oil. Add crispy roasted chickpeas for some extra protein, then serve over brown rice.
