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25 of Our Coziest Fall Recipes for Vegetarians

These warming plant-forward meals will keep your family full without sacrificing flavor.

As crisp fall air starts to sneak in and the leaves begin to turn, it’s hard to resist the temptation to put on some layers and cook cozy food. We’re sharing 25 of our cool weather favorites that satisfy hearty appetites without meat.  From stick-to-your-ribs stews to comforting casseroles, a creamy curry, and more. these plant-powered meals make the most of fall’s flavors to keep you warm and full all season long.
Instant Pot Mushroom Stew

A meaty blend of three different types of mushrooms takes center stage in this vegetarian stew that won’t have you missing the beef. The Instant Pot® cuts hours off the cooking time, giving you all-day flavor in just 35 minutes, perfect for busy fall evenings. 

Get the recipe: Instant Pot Mushroom Stew

One-Pot French Onion Pasta

French onion soup is a classic for a reason, and this one-pot pasta brings all those rich tastes together in just a fraction of the time. Swap in vegetable broth or mushroom bouillon for the beef broth to make this vegetarian-friendly. Cooking the pasta in the same pot helps it absorb extra flavor from the broth and onions and makes for an extra creamy finish. 

Get the recipe: One-Pot French Onion Pasta 

Roasted Delicata Squash Soup with Pepitas

Using thin-skinned delicatas means you get to bypass the most difficult part of any fall squash soup, the peeling. The thin skin stays on as the squash  cooks and blends into a perfectly smooth texture. Roasting the vegetables gives extra richness you won’t get from the stovetop, and the crunchy pepita topping adds a nice crunch. 

Get the recipe: Roasted Delicata Squash Soup with Pepitas

Slow Cooker Chickpea Stew

Drawing inspiration from Indian chana masala, this hearty vegetarian stew  uses the slow cooker  to infuse  chickpeas with a fragrant blend of spices. For a  thicker stew, thaw your frozen collard greens or spinach and squeeze out as much water  as possible before adding to the slow cooker in step one. 

Get the recipe: Slow Cooker Chickpea Stew

  Corn-Stuffed Peppers 

You’ll want to make stuffed peppers every night of the week when they’re as easy as this. Mild poblano chilis get a punch of Tex-Mex flavor from a hearty filling made with cheddar, corn, and plant-based crumbles.  It’s versatile enough to handle lots of customizing to suit your tastes, such as subbing in black or pinto beans for the vegetarian crumbles. Try topping with some guacamole or hot sauce for an extra kick. 

Get the recipe: Corn-Stuffed Peppers 

 Vegetarian Moo Shu Wraps 

This restaurant-inspired recipe delivers all the flavor of classic moo shu in less time than takeout.   Small flour tortillas stand in for the traditional Mandarin pancakes in this veggie-packed recipe with mushrooms, eggs, and crunchy jicama. 

Get the recipe: Vegetarian Moo Shu Wraps 

 Broccoli and Cheese-Stuffed Baked Potatoes 

Transform a family-favorite soup into the perfect topping for fluffy baked potatoes. While it might be tempting to start with a can, making the broccoli-cheddar sauce yourself lets you control the salt and up the veggie content. 

Get the recipe: Broccoli and Cheese-Stuffed Baked Potatoes 

Chili-Cheese Macaroni 

This Tex-Mex vegetarian supper is a cross between a bowl of chili and mac and cheese. Loaded with spicy salsa, creamy refried beans, and fresh cilantro, this family-friendly packs in plenty of protein and fiber. 

Get the recipe: Chili-Cheese Macaroni 

Ratatouille Vegetable Stew 

This one-pot vegetarian stew based on a French  classic uses a bounty of fresh vegetables that are still available at the grocery store in  mid-fall. Leftovers can be bulked up with vegetable stock and canned beans for an easy, nutritious soup. 

Get the recipe: Ratatouille Vegetable Stew 

Instant Pot Corn Chowder 

Just because we’re rounding the corner into fall doesn’t mean you’ve missed your chance to make this delicious soup. Two 16-oz bags of frozen corn work just as well as fresh and spare you the prep work. Using the Instant Pot® means this creamy chowder is ready in just 30 minutes. 

Get the recipe:Instant Pot Corn Chowder 

Broccoli-Cheddar Rice Bake 

Inspired by popular chicken and rice casseroles, this vegetarian version uses broccoli and  plenty of cheese. Precooked brown rice shortcuts  prep time and brings more vitamins and nutrients than the white variety. 

Get the recipe: Broccoli-Cheddar Rice Bake 

Spicy Shakshuka Eggs 

This spicy tomato dish hails from northern Africa and makes a strong case for eating eggs at  breakfast, lunch, and dinner.  Peppers, tomatoes, and spices simmer together on the stovetop before the addition of slowly poached eggs.  Serve this with toast to sop up every last bit of the sauce. 

Get the recipe: Spicy Shakshuka Eggs  

Curried Carrot-Ginger Soup 

Let your slow cooker do the work while warm spices like curry powder, ginger, and garlic fill your kitchen with the aroma of fall. You can use a mild curry powder to keep things kid-friendly or a spicier madras version for one that adults will love. Chopped peanuts also make a great garnish with the green onions. 

Get the recipe: Curried Carrot-Ginger Soup 

Fettuccine with Tofu Alfredo Sauce 

A package of silken tofu is all you need to lighten up a normally dairy-heavy Alfredo sauce, giving it a similar creamy texture with significantly more protein. It comes together in a blender in minutes and can easily be made vegan with nutritional yeast in place of the Parmesan. 

Get the recipe: Fettuccine with Tofu Alfredo Sauce 

Curry with Chickpeas, Coconut Milk and Rice 

Jarred curry sauce is a weeknight superhero and the key to this 20-minute dinner. Relying primarily on shelf-stable essentials from your pantry, you can swap out the fresh vegetable components for whatever you have on hand, such as cauliflower florets or a yellow onion. 

Get the recipe: Curry with Chickpeas, Coconut Milk, and Rice 

 Polenta with Roasted Fall Veggies 

Everyone needs a fall polenta dish in their repertoire. This one balances charred roasted vegetables with creamy nuggets of goat cheese and fresh parsley. Instead of stirring for half an hour at the stove, a store-bought polenta log reconstitutes in a fraction of the time in the microwave.  

Get the recipe: Polenta with Roasted Fall Veggies 

Garlicky Beans and Greens Over Toast 

Sometimes simplicity is best, like richly satisfying beans and greens served over crusty bread.  For extra crunch, brush your bread slices with olive oil before broiling.  Whatever you do, don’t leave any of that brothy goodness behind! 

Get the recipe: Garlicky Beans and Greens Over Toast 

Veggie Shepherd’s Pie 

Lentils make such a hearty and savory filling that you won’t miss the meat in this vegetarian riff of shepherd’s pie. Pre-cooked lentils and frozen mixed vegetables are great store-bought shortcuts to skip a lot of the prep work.  

Get the recipe: Veggie Shepherd’s Pie 

Stuffed Acorn Squash 

Halved acorn squash makes the ideal vessel for stuffing. It holds the perfect amount for individual servings, and the filling helps to steam the interior so it’s  fluffy and tender. For  seasonal substitution that adds more tang, try swapping in dried cranberries for the golden raisins.

Get the recipe: Stuffed Acorn Squash 

Cajun Butternut Squash and Lentil Stew 

Featuring the “holy trinity” of Cajun cuisine – onions, celery, and bell peppers – and a punchy spice blend to match, this filling stew will warm you up from the inside out. Canned lentils are a time-saver in this recipe that hits the table in 35 minutes. Note:  Cajun seasoning blends vary  in their levels of salt and spice, so try a small amount first then adjust to your desired heat level. . 

Get the recipe: Cajun Butternut Squash and Lentil Stew 

Whole Roasted Cauliflower with Tahini Sauce 

Few vegetarian feasts are as impressive as bringing this roasted head of cauliflower to the table. Carved tableside into wedges and served with a tangy tahini sauce, this centerpiece to any fall meal will leave your guests talking. For even more spice, you can swap out the dry spices in the recipe for an equal amount of a blend from the spice aisle, like ras el hanout or a shawarma blend. 

Get the recipe: Whole Roasted Cauliflower with Tahini Sauce 

Sweet Potato and Black Bean Quesadillas 

Stuffing these quesadillas full of sweet potato, black beans, and spices helps take them from a snack to a well-rounded meal. Using the microwave to steam the potato chunks saves significant time over roasting. Pair with your favorite condiments like sour cream or guacamole for even more flavor. 

Get the recipe: Sweet Potato and Black Bean Quesadillas  

Black Bean Soup with Cornmeal Dumplings 

This is a perfect example of using a basic store staple as the base for a company-worthy meal. Guests will never know this black bean soup started in a can once it’s been upgraded with fresh spinach and  cheesy cornmeal and chive dumplings.  

Get the recipe: Black Bean Soup with Cornmeal Dumplings 

Potato-Leek Tart 

Chock full of fresh rosemary and goat cheese, this time-tested combo of potatoes and leeks makes an elegant centerpiece for any spread. Refrigerated pie crust that unrolls to the perfect size makes assembly for this free-form tart weeknight easy.  

Get the recipe: Potato-Leek Tart 

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