21 Best Vegetarian Recipes for Fall

Photo: Tara Donne

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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.

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Food Styling - Jamie Kimm
Prop Styling - Marina Malchin

2 / 21

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.

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Food Stylist: Cyd Raftus McDowell
Prop Stylist: Pamela Duncan Silver
,Food Stylist: Cyd Raftus McDowell
Prop Stylist: Pamela Duncan Silver

Photo: Kana Okada ©

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Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

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

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food stylist: Jamie Kimm
prop stylist: Marina Malchin

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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.

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Photo: Tara Donne

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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.

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Photo: James Wojcik

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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.

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Photo: Antonis Achilleos

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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.

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Minestrone Soup with Pasta, Beans and Vegetables: Robin Miller

Photo: Tara Donne

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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.

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Risotto with Vegetables in a White Dish beside a Purple Napkin

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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.

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10 / 21

Grits and Roasted Vegetables With Hazelnut Butter

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

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Nutty Sweet Potato Soup

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

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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.

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13 / 21

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.

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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.

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Photo: Andrew Purcell

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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.

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Vegetarian Ribollita

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

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Roasted Chickpeas with a Mixture of Vegetables on a Bed of Rice

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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.

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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.

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