50+ Delicious Fall Vegetarian Recipes To Try Today

As the crisp air settles in and the leaves begin to transform into a stunning tapestry of warm colors, it’s time to embrace the bounty of the autumn harvest.

Fall is a season that invites hearty flavors and comforting dishes, and what better way to celebrate it than with a collection of over 50 delectable vegetarian recipes?

From warm soups that soothe the soul to vibrant salads that showcase seasonal produce, these recipes are designed to make your fall dining experience both delicious and nutritious.

Whether you’re hosting a cozy gathering or simply seeking to infuse your weeknight dinners with seasonal flair, this compilation is packed with diverse options that highlight the flavors of fall.

Let’s explore the incredible world of fall vegetarian cooking and discover how you can bring the warmth of the season into your kitchen!

50+ Delicious Fall Vegetarian Recipes To Try Today

With over 50 fall vegetarian recipes at your fingertips, the possibilities for seasonal cooking are endless. Embracing the flavors of autumn allows you to enjoy hearty meals that are not only satisfying but also packed with nutrients.

From pumpkin-inspired dishes to earthy root vegetables, this collection celebrates the vibrant produce available during this beautiful season.

So, gather your favorite ingredients, invite friends or family to join you, and let the joy of cooking fill your home. These recipes are perfect for creating memorable meals that will warm your heart and nourish your body as the days grow shorter and the nights cooler.

Happy cooking, and enjoy every delicious bite of fall!

Roasted Pumpkin and Sage Risotto

Indulge in a creamy, comforting bowl of Roasted Pumpkin and Sage Risotto that captures the essence of fall. The combination of roasted pumpkin, fragrant sage, and creamy Arborio rice creates a dish that is both satisfying and elegant. This risotto is perfect for cozy dinners or holiday gatherings, showcasing the richness of seasonal ingredients.

Ingredients:

• 1 medium pumpkin (about 2 cups, cubed)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
• 1 tablespoon butter

Instructions:

1. Roast the Pumpkin: Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Set aside.
2. Prepare the Risotto: In a saucepan, heat the vegetable broth over low heat. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
3. Add the Rice: Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly. Pour in the white wine (if using) and stir until absorbed.
4. Cook the Risotto: Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes, until the rice is creamy and al dente.
5. Finish the Dish: Stir in the roasted pumpkin, Parmesan cheese, chopped sage, and butter. Adjust seasoning with salt and pepper to taste.

This Roasted Pumpkin and Sage Risotto is the perfect embodiment of fall flavors. The sweet, earthy notes of pumpkin blend beautifully with the creamy texture of the risotto, making it a comforting dish for chilly evenings. Serve it as a hearty main course or a festive side dish during holiday gatherings, and enjoy the warm, inviting aromas that fill your kitchen.

Autumn Harvest Vegetable Soup

Warm up with a bowl of Autumn Harvest Vegetable Soup, brimming with seasonal vegetables and hearty grains. This soup is a celebration of fall produce, featuring ingredients like sweet potatoes, carrots, and kale. It’s not only nourishing but also incredibly versatile, allowing you to use whatever veggies you have on hand. This soup is a great way to embrace the flavors of fall while keeping your meals healthy and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 sweet potato, peeled and cubed
• 2 stalks celery, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup kale, chopped
• 1 cup cooked quinoa (or any grain of your choice)
• Salt and pepper to taste

Instructions:

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add garlic and cook for an additional minute until fragrant.
2. Add the Vegetables: Stir in the carrots, sweet potato, celery, and bell pepper. Cook for 5-7 minutes, stirring occasionally.
3. Simmer the Soup: Pour in the vegetable broth and diced tomatoes (with their juice). Add thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 20 minutes, or until the vegetables are tender.
4. Incorporate the Greens: Add the chopped kale and cooked quinoa. Simmer for an additional 5 minutes until the kale is wilted.

This Autumn Harvest Vegetable Soup is a cozy, hearty meal perfect for fall evenings. Packed with vibrant colors and flavors, it not only warms your body but also nourishes your soul. Enjoy it with a slice of crusty bread for dipping, or top it with a sprinkle of your favorite cheese for an extra layer of flavor. This soup can also be made in large batches and freezes well, making it a convenient option for busy weeknights.

Apple and Cheddar Stuffed Acorn Squash

Celebrate the bounty of fall with Apple and Cheddar Stuffed Acorn Squash, a dish that brings together sweet and savory flavors in a beautiful presentation. The combination of roasted acorn squash, tart apples, and sharp cheddar creates a delightful balance that is both satisfying and nutritious. This recipe is ideal for a holiday side dish or a main course that will impress your guests while keeping your meal plant-based.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 large apple, cored and diced (preferably a tart variety)
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup dried cranberries (optional)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Fresh parsley for garnish

Instructions:

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Brush the insides of the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes until tender.
2. Make the Filling: In a mixing bowl, combine cooked quinoa, diced apple, shredded cheddar, dried cranberries (if using), cinnamon, nutmeg, salt, and pepper.
3. Stuff the Squash: Once the acorn squash is done roasting, carefully turn the halves cut-side up. Fill each half generously with the quinoa and apple mixture, pressing down lightly to pack it in.
4. Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the filling is heated through and the cheese is melted.

Apple and Cheddar Stuffed Acorn Squash is not only visually stunning but also bursting with flavors that define the season. The natural sweetness of the squash pairs perfectly with the tartness of the apples and the sharpness of the cheddar, making every bite a delightful experience. This dish is perfect for holiday gatherings or as a centerpiece for your fall dinner table, offering a nutritious and satisfying vegetarian option that will leave everyone wanting more. Serve it with a simple side salad to complete the meal, and enjoy the deliciousness of fall in every bite!

Maple Roasted Brussels Sprouts and Butternut Squash

This Maple Roasted Brussels Sprouts and Butternut Squash dish is a vibrant and flavorful way to enjoy two classic fall vegetables. The natural sweetness of maple syrup pairs beautifully with the earthy notes of roasted Brussels sprouts and the creamy texture of butternut squash. This recipe is not only easy to prepare but also makes for a stunning side dish that’s perfect for Thanksgiving or any autumn gathering.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 medium butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• Salt and pepper to taste
• 1/2 teaspoon cinnamon
• 1/2 cup pecans, chopped (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the Vegetables: In a large bowl, combine the Brussels sprouts and butternut squash. Drizzle with olive oil, maple syrup, salt, pepper, and cinnamon. Toss until the vegetables are well coated.
3. Roast the Vegetables: Spread the mixture evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden brown and the squash is tender.
4. Add Pecans: If using, add the chopped pecans during the last 5 minutes of roasting for a crunchy texture.

Maple Roasted Brussels Sprouts and Butternut Squash is the ultimate fall side dish that brings together sweet and savory flavors in a beautifully roasted medley. The caramelization from roasting enhances the vegetables’ natural sweetness, while the maple syrup adds a delightful glaze that elevates the dish. Whether served alongside a holiday feast or as part of a cozy family dinner, this dish is sure to impress everyone at the table. Garnish with fresh parsley for a pop of color and serve warm to enjoy the full flavor experience.

Spiced Lentil and Sweet Potato Stew

Warm up your fall evenings with this hearty Spiced Lentil and Sweet Potato Stew. Packed with protein-rich lentils, nutrient-dense sweet potatoes, and a blend of warm spices, this stew is a nourishing one-pot meal that showcases the best of autumn produce. It’s easy to prepare and perfect for meal prep, making it an excellent choice for busy weeknights.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 cups kale, chopped
• Fresh cilantro for garnish

Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
2. Add Sweet Potatoes and Lentils: Add the cubed sweet potatoes, rinsed lentils, vegetable broth, diced tomatoes, cumin, coriander, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat to a simmer.
3. Cook the Stew: Cover and simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Incorporate the Greens: Stir in the chopped kale and cook for an additional 5 minutes until wilted. Adjust seasoning if necessary.

This Spiced Lentil and Sweet Potato Stew is a deliciously warming dish that encapsulates the flavors of fall. The combination of earthy lentils and sweet potatoes, enhanced by aromatic spices, makes for a hearty and satisfying meal that is both comforting and nutritious. Serve this stew with a slice of crusty bread or over a bed of rice for a complete meal. It’s an ideal dish for batch cooking, allowing you to enjoy leftovers throughout the week, and it freezes well for future meals, ensuring you can savor fall flavors even when the season changes.

Mushroom and Spinach Stuffed Shells

Delight your taste buds with Mushroom and Spinach Stuffed Shells, a comforting Italian-inspired dish perfect for fall. These large pasta shells are filled with a savory mixture of sautéed mushrooms, fresh spinach, and creamy ricotta cheese, then baked in a rich marinara sauce. This recipe is a great way to incorporate seasonal greens into your meal while providing a filling and satisfying vegetarian option.

Ingredients:

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 1 cup mushrooms, finely chopped
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Cook the Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and sauté until browned, about 5 minutes. Stir in the spinach and cook until wilted. Remove from heat and let cool slightly.
3. Make the Filling: In a mixing bowl, combine the ricotta cheese, grated Parmesan, Italian seasoning, salt, and pepper. Fold in the sautéed mushroom and spinach mixture.
4. Stuff the Shells: Spread 1 cup of marinara sauce on the bottom of a baking dish. Fill each cooked shell with the ricotta mixture and place them in the baking dish. Pour the remaining marinara sauce over the stuffed shells and top with shredded mozzarella cheese.
5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Mushroom and Spinach Stuffed Shells are a deliciously hearty dish that combines the comforting flavors of fall with the rich traditions of Italian cuisine. Each bite is a delightful medley of creamy cheese, earthy mushrooms, and vibrant spinach, making it a perfect centerpiece for a cozy family dinner or a potluck gathering. Pair these stuffed shells with a simple side salad and some garlic bread for a complete meal that everyone will love. Enjoy the warmth and satisfaction of this comforting dish, which is sure to become a fall favorite!

Pumpkin and Black Bean Chili

This Pumpkin and Black Bean Chili is a hearty and satisfying dish that perfectly captures the essence of fall. The sweetness of pumpkin complements the earthiness of black beans, creating a rich and flavorful chili that is both nourishing and filling. Packed with spices, this chili is perfect for cozy evenings and makes for excellent leftovers, making it a great choice for meal prep.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• Fresh cilantro and avocado for garnish (optional)

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the Remaining Ingredients: To the pot, add the black beans, pumpkin puree, diced tomatoes (with juice), vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir until well combined.
3. Simmer the Chili: Bring the chili to a simmer and reduce the heat to low. Cover and cook for about 20-30 minutes, allowing the flavors to meld.
4. Incorporate the Corn: Stir in the corn during the last 5 minutes of cooking to heat through.

This Pumpkin and Black Bean Chili is a delightful way to embrace the flavors of fall while enjoying a nutritious, plant-based meal. The creamy pumpkin provides a comforting texture, while the black beans add protein and fiber. This chili is perfect for chilly nights, and the leftovers taste even better the next day as the flavors deepen. Serve it with your favorite toppings, such as fresh cilantro, avocado, or a dollop of sour cream, for an extra touch of indulgence. It’s a dish that will warm your heart and satisfy your taste buds!

Roasted Cauliflower and Quinoa Salad

The Roasted Cauliflower and Quinoa Salad is a vibrant and nutritious dish that showcases the best of fall produce. The nuttiness of quinoa pairs beautifully with the caramelized flavors of roasted cauliflower, while the addition of seasonal greens adds freshness. This salad is not only a great side dish but also makes for a wholesome and filling main course, perfect for lunch or dinner.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups fresh spinach or kale, chopped
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts or pecans, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Lemon vinaigrette for dressing (1/4 cup olive oil, 2 tablespoons lemon juice, salt, and pepper to taste)

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roast the Cauliflower: In a bowl, toss the cauliflower florets with olive oil, salt, pepper, and garlic powder. Spread them evenly on the prepared baking sheet. Roast for 25-30 minutes, or until golden brown and tender, stirring halfway through.
3. Cook the Quinoa: While the cauliflower is roasting, cook the quinoa. In a saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
4. Combine the Ingredients: In a large bowl, combine the roasted cauliflower, cooked quinoa, chopped greens, dried cranberries, and nuts. Drizzle with the lemon vinaigrette and toss gently to combine. If desired, sprinkle with feta cheese before serving.

The Roasted Cauliflower and Quinoa Salad is a delightful medley of textures and flavors that embodies the spirit of fall. The roasted cauliflower adds a warm, nutty depth to the dish, while the quinoa provides a satisfying base packed with protein. This salad is versatile enough to serve as a side or as a main dish, making it a fantastic addition to your fall meal rotation. Enjoy it warm or at room temperature, and feel free to customize it with your favorite seasonal ingredients or dressings. It’s a dish that not only tastes great but also celebrates the bounty of autumn!

Sweet Potato and Chickpea Buddha Bowl

The Sweet Potato and Chickpea Buddha Bowl is a wholesome and nourishing meal that highlights the deliciousness of fall produce. With roasted sweet potatoes, protein-packed chickpeas, and a variety of colorful vegetables, this bowl is a feast for the eyes and the palate. Drizzled with a creamy tahini dressing, it makes for a satisfying and balanced meal that’s perfect for lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed greens or kale
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup tahini
• 2 tablespoons lemon juice
• Water for thinning the dressing

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Sweet Potatoes and Chickpeas: In a bowl, toss the cubed sweet potatoes and chickpeas with olive oil, paprika, salt, and pepper. Spread them evenly on the prepared baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.
3. Prepare the Dressing: In a small bowl, whisk together the tahini, lemon juice, salt, and enough water to achieve your desired consistency. The dressing should be creamy but pourable.
4. Assemble the Buddha Bowl: In a large bowl or plate, layer the mixed greens, roasted sweet potatoes, chickpeas, avocado slices, and cherry tomatoes. Drizzle with the tahini dressing before serving.

The Sweet Potato and Chickpea Buddha Bowl is a vibrant and satisfying meal that brings together a variety of flavors and textures. The sweetness of the roasted sweet potatoes pairs beautifully with the creamy avocado and tangy tahini dressing, while the chickpeas add protein and fiber, making this bowl a complete meal. This dish is incredibly customizable; feel free to add your favorite toppings or seasonal vegetables. It’s perfect for meal prep, as the components can be made ahead of time and assembled when ready to eat. Embrace the fall season with this nourishing and delicious Buddha bowl that will keep you energized and satisfied!

Mushroom and Spinach Stuffed Acorn Squash

This Mushroom and Spinach Stuffed Acorn Squash is a beautiful and flavorful dish that showcases the bounty of fall harvest. The sweet and nutty flavor of acorn squash serves as a perfect vessel for a savory stuffing made from earthy mushrooms, fresh spinach, and aromatic herbs. This dish not only makes for a stunning centerpiece at any autumn gathering but is also packed with nutrients, making it a healthy and satisfying meal.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cups mushrooms, diced (any variety)
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup cooked quinoa (or rice)
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Acorn Squash: Brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on the baking sheet and roast for about 30-35 minutes, or until tender.
3. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the mushrooms and garlic, cooking until the mushrooms are browned. Stir in the spinach, thyme, oregano, salt, and pepper, cooking until the spinach wilts. Remove from heat and mix in the cooked quinoa and Parmesan cheese.
4. Stuff the Squash: Once the acorn squash is roasted, carefully flip them cut-side up. Spoon the mushroom and spinach filling into each half.
5. Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, allowing the filling to heat through.

This Mushroom and Spinach Stuffed Acorn Squash is a delicious and visually appealing dish that encapsulates the flavors of fall. The sweetness of the squash beautifully contrasts with the savory, umami-rich filling, making each bite a delightful experience. This dish is perfect for holiday dinners or a comforting weeknight meal. It’s also vegetarian-friendly, making it a great option for meatless gatherings. Serve it warm, garnished with fresh parsley, and enjoy the comforting essence of fall in every bite!

Creamy Butternut Squash Soup

The Creamy Butternut Squash Soup is a quintessential fall dish that embodies warmth and comfort. This velvety soup is made with roasted butternut squash blended with aromatic spices and a touch of cream, resulting in a rich and satisfying bowl of goodness. Perfect as an appetizer or a light meal, this soup is not only delicious but also incredibly easy to make.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 cup heavy cream (or coconut milk for a vegan option)
• Optional toppings: pumpkin seeds, a drizzle of olive oil, or fresh herbs

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
2. Sauté the Aromatics: In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Combine Ingredients: Once the squash is roasted, add it to the pot along with the vegetable broth, cumin, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
4. Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, transfer it to a blender in batches. Stir in the heavy cream and adjust seasoning as needed.
5. Serve: Ladle the soup into bowls and garnish with optional toppings.

This Creamy Butternut Squash Soup is the perfect embodiment of fall’s flavors, providing a comforting, warm meal that nourishes the body and soul. The natural sweetness of the squash pairs beautifully with the spices, creating a well-balanced and delicious soup. It’s an excellent choice for cozy family dinners, gatherings, or even meal prep for the week. Enjoy it with crusty bread or a side salad for a complete meal. This soup is sure to become a staple in your autumn repertoire, delighting friends and family with its rich flavor and comforting texture.

Maple Roasted Brussels Sprouts with Pecans

Maple Roasted Brussels Sprouts with Pecans is a delightful side dish that perfectly captures the flavors of fall. The natural bitterness of Brussels sprouts is beautifully balanced by the sweetness of maple syrup, while toasted pecans add a satisfying crunch. This dish is not only simple to prepare but also adds a touch of elegance to any meal, making it a fantastic addition to your autumn table.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup maple syrup
• 1/2 cup pecans, roughly chopped
• 1 teaspoon balsamic vinegar (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated. Spread them evenly on the baking sheet.
3. Roast the Brussels Sprouts: Roast in the preheated oven for about 20 minutes, or until they are tender and caramelized, stirring halfway through.
4. Add Maple Syrup and Pecans: Remove the baking sheet from the oven and drizzle the roasted Brussels sprouts with maple syrup. Sprinkle the chopped pecans over the top, and toss gently to combine. Return to the oven and roast for an additional 5-10 minutes until the pecans are toasted and fragrant.
5. Finish and Serve: Drizzle with balsamic vinegar, if using, before serving.

Maple Roasted Brussels Sprouts with Pecans is a dish that beautifully showcases the flavors of autumn, making it a must-try during the fall season. The combination of sweet maple syrup and crunchy pecans elevates the humble Brussels sprouts to a gourmet level, pleasing both vegetarians and non-vegetarians alike. This side dish pairs wonderfully with roasted meats, hearty grains, or as part of a festive holiday spread. Not only does it taste great, but it also brings a pop of color and nutrition to your table, making it a wholesome choice for any meal. Enjoy this delightful dish as a celebration of fall’s bounty!

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a hearty, comforting dish that perfectly embodies the essence of fall cooking. This chili is packed with nutritious sweet potatoes and protein-rich black beans, simmered in a rich, spiced tomato broth. With its warming flavors and vibrant colors, this chili not only satisfies the appetite but also provides a nourishing meal for chilly autumn nights. Serve it with crusty bread or over a bed of rice for a complete dinner that the whole family will enjoy.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges, shredded cheese

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Add the Sweet Potatoes: Add the diced sweet potatoes to the pot and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
3. Combine Ingredients: Pour in the black beans, diced tomatoes (with their juices), vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well and bring the mixture to a boil.
4. Simmer the Chili: Reduce the heat to low, cover, and let the chili simmer for about 30-35 minutes, or until the sweet potatoes are tender.
5. Serve: Ladle the chili into bowls and top with optional toppings such as avocado, cilantro, lime wedges, or shredded cheese.

This Sweet Potato and Black Bean Chili is a perfect embodiment of comfort food during the fall season. The natural sweetness of the sweet potatoes complements the earthy black beans, while the spices create a warm and inviting flavor profile. This dish is not only filling but also incredibly nutritious, making it an excellent choice for busy weeknights or cozy gatherings. Leftovers taste even better the next day, allowing the flavors to meld beautifully. Enjoy this chili as a satisfying meal that warms your heart and soul!

Pumpkin Risotto with Sage

Pumpkin Risotto with Sage is a creamy, comforting dish that brings the flavors of fall to your dinner table. Arborio rice is slowly cooked in vegetable broth, infused with sweet pumpkin and fragrant sage, resulting in a rich and velvety risotto. This dish is not only delicious but also visually stunning, making it an elegant option for entertaining or a cozy night in. It’s a perfect way to showcase pumpkin, a fall favorite, while providing a hearty and fulfilling vegetarian meal.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup white wine (optional)
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• Optional garnish: crispy sage leaves or pumpkin seeds

Instructions:

1. Heat the Broth: In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Toast the Rice: Add the Arborio rice to the skillet, stirring to coat it with the oil. Toast the rice for about 2-3 minutes until it becomes slightly translucent.
4. Deglaze with Wine: If using, pour in the white wine and cook until it has mostly evaporated.
5. Cook the Risotto: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. Incorporate Pumpkin and Sage: Stir in the pumpkin puree, sage, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
7. Finish and Serve: Remove from heat and stir in the grated Parmesan cheese. Serve warm, garnished with crispy sage leaves or pumpkin seeds if desired.

This Pumpkin Risotto with Sage is the epitome of fall comfort food. The creamy texture of the risotto, combined with the sweetness of the pumpkin and the aromatic sage, creates a dish that is both indulgent and satisfying. This risotto is a great way to celebrate the flavors of autumn while providing a filling vegetarian option for dinner parties or family meals. It’s not only delicious but also a feast for the eyes, making it an impressive dish to serve. Enjoy the warmth and comfort that this risotto brings during the crisp fall evenings!

Autumn Harvest Salad with Maple Vinaigrette

Recipe Summary: The Autumn Harvest Salad with Maple Vinaigrette is a vibrant and colorful dish that celebrates the seasonal bounty of fall. Packed with fresh greens, roasted vegetables, and crunchy nuts, this salad is not only visually appealing but also a nutritious powerhouse. The homemade maple vinaigrette adds a touch of sweetness, perfectly complementing the earthy flavors of the roasted ingredients. This salad is ideal for a light lunch, a side dish for dinner, or a festive addition to your holiday table.

Ingredients:

• 6 cups mixed greens (spinach, kale, arugula)
• 1 cup butternut squash, peeled and diced
• 1 cup Brussels sprouts, halved
• 1/2 cup red onion, sliced
• 1/2 cup pecans, roughly chopped
• 1/2 cup dried cranberries
• 1/4 cup feta cheese (optional)

For the Maple Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the diced butternut squash, halved Brussels sprouts, and sliced red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
2. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
3. Assemble the Salad: In a large bowl, combine the mixed greens, roasted vegetables, chopped pecans, dried cranberries, and feta cheese, if using. Drizzle the maple vinaigrette over the salad and toss gently to coat.
4. Serve: Transfer the salad to a serving platter or individual bowls and enjoy.

This Autumn Harvest Salad with Maple Vinaigrette is a delightful way to enjoy the flavors and colors of fall. The combination of roasted vegetables, nuts, and dried fruit creates a wonderful texture and flavor profile, making it a satisfying meal on its own or a perfect side for any autumn feast. The maple vinaigrette adds a touch of sweetness that enhances the natural flavors of the ingredients. This salad not only nourishes the body but also warms the heart, making it an ideal choice for gatherings, celebrations, or a simple weeknight dinner. Enjoy the taste of fall with every delicious bite!

Note: More recipes are coming soon!