20 Cozy Fall Vegetarian Recipes Delicious

As the leaves turn golden and the air gets crisp, there’s nothing quite like warming up with a plate of hearty, vegetarian comfort food. Our roundup of 20 Cozy Fall Vegetarian Recipes is your go-to guide for delicious, seasonal dishes that are sure to delight. From quick weeknight dinners to slow-cooked favorites, these recipes are packed with flavor and perfect for sharing. Let’s dive into the warmth of fall cooking!

Butternut Squash and Sage Risotto

This Butternut Squash and Sage Risotto is a creamy, comforting dish that brings a touch of elegance to your weeknight dinners.

Ingredients

• 1 small butternut squash, peeled and diced into 1/2-inch cubes (about 2 cups)
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh sage, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. In a medium saucepan, heat the vegetable broth over low heat. Keep warm throughout the cooking process.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
4. Stir in the Arborio rice, coating it with the oil and onions. Cook for 1 minute, then add the white wine, stirring until absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. Continue this process for about 20 minutes until the rice is creamy and al dente.
6. Remove from heat. Stir in the roasted butternut squash, Parmesan cheese, sage, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Let sit for 2 minutes before serving.

The magic of this risotto lies in the roasted butternut squash, which adds a sweet depth that perfectly complements the earthy sage and creamy rice.

Tip: For an extra layer of flavor, toast the sage leaves in a dry pan for 30 seconds before chopping.

Roasted Pumpkin and Kale Salad

This Roasted Pumpkin and Kale Salad is a hearty, flavorful dish that brings together the sweetness of roasted pumpkin with the earthy tones of kale, perfect for a cozy dinner or a festive gathering.

Ingredients

• 1 small sugar pumpkin (about 2 pounds), peeled and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Toss the pumpkin cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the pumpkin roasts, massage the kale with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until the leaves soften slightly.
3. Add the roasted pumpkin, dried cranberries, feta cheese, and chopped walnuts to the kale. Drizzle with balsamic vinegar and toss gently to combine.

The contrast between the creamy feta, crunchy walnuts, and soft pumpkin makes every bite of this salad a delightful experience. It’s a beautiful dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the salad.

Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas are a hearty, flavorful twist on a classic, packed with wholesome ingredients and smothered in a rich enchilada sauce.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups enchilada sauce
• 8 flour tortillas (8-inch)
• 2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 375°F. Place diced sweet potatoes in a pot of boiling water; cook for 10 minutes until tender. Drain and set aside.
2. In a large skillet over medium heat, sauté red onion and garlic until soft, about 3 minutes. Add black beans, corn, cooked sweet potatoes, cumin, chili powder, salt, and pepper. Stir to combine and cook for 2 minutes.
3. Spread 1/2 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with the sweet potato mixture, roll up, and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the top and sprinkle with Monterey Jack cheese. Bake for 20 minutes until cheese is bubbly and golden.
5. Garnish with fresh cilantro before serving. The natural sweetness of the potatoes pairs perfectly with the smoky spices and tangy sauce, creating a dish that’s both comforting and exciting.

Tip: For an extra kick, add a diced jalapeño to the filling mixture.

Autumn Harvest Vegetable Soup

Warm up your kitchen with this comforting Autumn Harvest Vegetable Soup, packed with seasonal flavors and easy to whip up on a crisp evening.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups kale, stems removed and leaves chopped

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, sautéing until translucent, about 5 minutes.
2. Stir in the carrots, celery, and butternut squash, cooking for another 5 minutes to slightly soften the vegetables.
3. Pour in 4 cups vegetable broth, then add 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to simmer for 20 minutes, or until the squash is tender.
4. Remove the bay leaf and stir in 2 cups chopped kale, cooking for an additional 5 minutes until the kale is wilted.

The secret to this soup’s depth of flavor? Letting the butternut squash simmer until it’s just tender enough to blend into the broth slightly, creating a naturally creamy texture without any dairy.

Tip: For an extra layer of flavor, toast some pumpkin seeds and sprinkle them on top before serving.

Caramelized Onion and Mushroom Tart

This Caramelized Onion and Mushroom Tart is a savory delight that combines the deep flavors of caramelized onions with earthy mushrooms, all nestled in a flaky pastry crust. Perfect for brunch or a light dinner, it’s sure to impress with minimal effort.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1/2 cup grated Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Chill in the refrigerator while preparing the filling.
2. Heat olive oil in a large skillet over medium heat. Add the onions, sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 20 minutes. Transfer to a bowl.
3. In the same skillet, add the mushrooms, remaining 1/2 teaspoon salt, and black pepper. Cook until the mushrooms are soft and their liquid has evaporated, about 5 minutes. Stir in the thyme.
4. Spread the caramelized onions over the chilled pastry. Top with the mushrooms and sprinkle with Gruyère cheese. Brush the edges of the pastry with the beaten egg.
5. Bake for 25 minutes, or until the pastry is golden and puffed. Let cool for 5 minutes before slicing.

The combination of sweet caramelized onions and umami-rich mushrooms against the crisp, buttery pastry creates a harmony of flavors and textures that’s irresistibly comforting.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the tart before serving.

Spicy Lentil and Spinach Curry

Warm up your kitchen with this Spicy Lentil and Spinach Curry, a hearty dish that packs a punch of flavor and nutrition in every bite.

Ingredients

• 1 cup dried red lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• 1 tsp salt
• 1/2 tsp sugar
• 2 cups water

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
2. Stir in curry powder, cumin, turmeric, and cayenne pepper; cook for 1 minute until fragrant.
3. Add lentils, diced tomatoes, salt, sugar, and water. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Add spinach and cook for another 5 minutes until wilted.

This curry stands out with its perfect balance of spices and the creamy texture of lentils, making it a comforting yet vibrant meal.

Tip: For an extra creamy texture, blend half of the curry before adding the spinach.

Acorn Squash Stuffed with Quinoa and Cranberries

This Acorn Squash Stuffed with Quinoa and Cranberries is a delightful blend of sweet and savory, perfect for a cozy dinner that feels both nourishing and indulgent.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 400°F. Place the acorn squash halves cut-side up on a baking sheet. Drizzle with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Roast for 25 minutes until tender.
2. While the squash roasts, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the broth is absorbed.
3. In a large bowl, mix the cooked quinoa with dried cranberries, chopped pecans, remaining 1 tbsp olive oil, maple syrup, remaining 1/4 tsp salt, remaining 1/8 tsp black pepper, and ground cinnamon.
4. Once the squash is roasted, fill each half with the quinoa mixture. Return to the oven for 10 minutes to warm through.

The contrast of the creamy squash with the crunchy pecans and chewy cranberries creates a texture symphony in every bite.

Tip: For an extra flavor boost, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the quinoa.

Roasted Beet and Goat Cheese Salad

This Roasted Beet and Goat Cheese Salad is a vibrant, flavorful dish that brings a touch of elegance to any meal, with minimal effort required.

Ingredients

• 4 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Toss the beet wedges with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet in a single layer.
2. Roast the beets for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
3. While the beets are roasting, arrange the mixed greens on a large serving platter.
4. Once the beets are done, let them cool slightly before scattering them over the greens.
5. Sprinkle the crumbled goat cheese and chopped walnuts evenly over the salad.
6. Drizzle the remaining 1 tbsp olive oil and 2 tbsp balsamic vinegar over the top. Toss gently just before serving.

The combination of earthy roasted beets, creamy goat cheese, and crunchy walnuts creates a delightful contrast in every bite, making this salad a standout dish.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Creamy Pumpkin Pasta with Sage

Embrace the cozy flavors of fall with this creamy pumpkin pasta, where the sweetness of pumpkin meets the earthy aroma of sage in a dish that’s as comforting as it is elegant.

Ingredients

• 12 oz fettuccine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 8 fresh sage leaves, thinly sliced

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the pumpkin puree, heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Cook for 3-4 minutes, stirring constantly, until the sauce is smooth and heated through.
4. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Garnish with sliced sage leaves before serving.

The magic of this dish lies in the velvety pumpkin sauce that clings to every strand of pasta, offering a perfect balance of sweetness and spice with every bite.

Tip: For an extra layer of flavor, lightly fry the sage leaves in a bit of butter until crisp and use them as a garnish.

Maple Glazed Carrots and Parsnips

These Maple Glazed Carrots and Parsnips are a sweet and savory side dish that brings a touch of elegance to any meal, with minimal effort required.

Ingredients

• 1 pound carrots, peeled and sliced into 1/2-inch thick rounds
• 1 pound parsnips, peeled and sliced into 1/2-inch thick rounds
• 2 tablespoons unsalted butter
• 1/4 cup pure maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots and parsnips with melted butter, maple syrup, salt, pepper, and cinnamon until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and the glaze is bubbly and slightly caramelized.

The magic of this dish lies in the way the maple syrup caramelizes in the oven, creating a glossy, flavorful glaze that clings to every bite.

Tip: For an extra layer of flavor, sprinkle with chopped fresh thyme or rosemary before serving.

Vegetarian Shepherd’s Pie with Lentils

Warm up your kitchen with this hearty Vegetarian Shepherd’s Pie, where lentils step in for meat to create a comforting, protein-packed dish that everyone will love.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 1 cup frozen peas
• 4 cups mashed potatoes (prepared with butter and milk)
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat your oven to 375°F. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes, or until lentils are tender. Drain any excess liquid.
2. While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened. Stir in the garlic, thyme, rosemary, salt, and pepper, cooking for another minute until fragrant.
3. Add the tomato paste and cooked lentils to the skillet, stirring to combine. Fold in the frozen peas, then transfer the mixture to a baking dish.
4. Spread the mashed potatoes evenly over the lentil mixture. If using, sprinkle the cheddar cheese on top.
5. Bake for 20 minutes, or until the topping is golden and the edges are bubbly. Let stand for 5 minutes before serving.

The crispy potato topping contrasts beautifully with the savory lentil filling, making every bite a delightful mix of textures.

Tip: For a smoother mash, peel your potatoes before boiling. Leaving the skins on adds a rustic texture and extra nutrients.

Wild Rice and Mushroom Stuffed Peppers

These Wild Rice and Mushroom Stuffed Peppers are a hearty, flavorful dish that brings a touch of elegance to your dinner table without requiring hours in the kitchen.

Ingredients

• 4 large bell peppers, any color
• 1 cup wild rice, uncooked
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened. Add the mushrooms, thyme, salt, and black pepper, cooking for another 5 minutes until the mushrooms are tender.
4. Stir the cooked wild rice and half of the Parmesan cheese into the mushroom mixture. Spoon the filling into the prepared bell peppers, then sprinkle the remaining Parmesan on top.
5. Bake for 25-30 minutes until the peppers are tender and the cheese is golden and bubbly.

The combination of nutty wild rice, earthy mushrooms, and sweet bell peppers creates a symphony of flavors that’s both comforting and sophisticated.

Tip: For a crispier cheese topping, broil the stuffed peppers for the last 2-3 minutes of baking.

Apple and Cheddar Stuffed Acorn Squash

This Apple and Cheddar Stuffed Acorn Squash is a delightful blend of sweet and savory, perfect for a cozy dinner that feels a bit special.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large apple, diced
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup pecans, chopped
• 1 tbsp maple syrup
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 400°F. Brush the cut sides of the acorn squashes with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 25 minutes until tender.
2. While the squash roasts, mix the diced apple, cheddar cheese, pecans, maple syrup, and cinnamon in a bowl.
3. Flip the roasted squash halves over and divide the apple-cheddar mixture among them. Return to the oven for another 10 minutes, or until the cheese is melted and bubbly.

The contrast between the creamy, melted cheddar and the crisp, sweet apple makes every bite a joy. It’s a simple dish that surprises with its depth of flavor.

Tip: For an extra crunch, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the mix.

Roasted Brussels Sprouts with Balsamic Glaze

These Roasted Brussels Sprouts with Balsamic Glaze turn a simple side into a standout dish with their caramelized edges and sweet-tangy finish.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until they’re golden and crispy on the edges.
4. While the sprouts roast, whisk together the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3-4 minutes until the mixture thickens slightly.
5. Transfer the roasted Brussels sprouts to a serving dish and drizzle with the balsamic glaze. Toss gently to coat.

The magic of this recipe lies in the contrast between the sprouts’ natural bitterness and the glaze’s sweetness, creating a side that’s anything but ordinary.

Tip: For an extra crunch, sprinkle with toasted pecans or walnuts before serving.

Cauliflower and Chickpea Curry

Warm up your kitchen with this hearty Cauliflower and Chickpea Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium head cauliflower, cut into florets
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1/2 cup vegetable broth
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
3. Add the chickpeas and cauliflower to the pot, stirring to coat with the spices.
4. Pour in the diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
5. Cover and cook for 20 minutes, or until the cauliflower is tender.
6. Stir in the cilantro before serving.

The creamy coconut milk and robust spices create a curry that’s deeply satisfying, with the chickpeas adding a pleasant texture contrast.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices.

Pear and Gorgonzola Flatbread

This Pear and Gorgonzola Flatbread is a delightful blend of sweet and savory, perfect for those who love a gourmet touch to their homemade meals.

Ingredients

• 1 pre-made flatbread crust (about 12 inches)
• 1/2 cup Gorgonzola cheese, crumbled
• 1 ripe pear, thinly sliced
• 1/4 cup walnuts, chopped
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup arugula for garnish

Instructions

1. Preheat your oven to 400°F. Place the flatbread crust on a baking sheet and lightly brush with 1 tbsp olive oil.
2. Evenly distribute the thinly sliced pear over the flatbread, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Scatter the crumbled Gorgonzola cheese and chopped walnuts over the pears.
4. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cheese has melted.
5. Drizzle 2 tbsp honey over the hot flatbread, then garnish with arugula before serving.

The combination of melted Gorgonzola with sweet pears and a hint of honey creates a sophisticated flavor profile that’s surprisingly simple to achieve.

Tip: For an extra crunch, toast the walnuts in a dry pan over medium heat for 2-3 minutes before adding them to the flatbread.

Spaghetti Squash with Tomato and Basil

Spaghetti squash transforms into a low-carb pasta alternative in this vibrant dish, tossed with fresh tomato and basil for a light yet satisfying meal.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place cut side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and easily shreds with a fork.
2. While the squash cools slightly, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Add the cherry tomatoes and cook for 3-4 minutes, just until they begin to soften.
3. Use a fork to scrape the spaghetti squash into strands and add to the skillet with the tomatoes. Toss with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Remove from heat and stir in the fresh basil.

The magic of this dish lies in the spaghetti squash’s ability to mimic pasta, creating a guilt-free base that’s perfectly complemented by the sweetness of tomatoes and the freshness of basil.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese before serving.

Vegetable Pot Pie with a Flaky Crust

Nothing says comfort like a homemade vegetable pot pie, especially when it’s crowned with a buttery, flaky crust that shatters with every bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, chilled and diced
• 6 tablespoons ice water
• 2 tablespoons olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Preheat your oven to 400°F. In a large bowl, mix 2 cups flour and 1/2 teaspoon salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Heat olive oil in a skillet over medium heat. Add onions, carrots, and potatoes; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
3. Sprinkle 1/4 cup flour over the vegetables, stirring to coat. Slowly pour in vegetable broth, then add salt, pepper, and thyme. Bring to a simmer, stirring constantly until the mixture thickens. Stir in peas and remove from heat.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Pour the vegetable mixture into the dish, then cover with the dough, sealing the edges. Cut a few slits in the top.
5. Bake at 400°F for 25 minutes, or until the crust is golden and the filling is bubbly.

The secret to this pot pie’s irresistible appeal lies in the contrast between the tender, savory filling and the crisp, golden crust. It’s a dish that turns a simple meal into a celebration.

Tip: For an extra flaky crust, freeze the butter before cutting it into the flour.

Garlic Mashed Potatoes with Roasted Garlic

Nothing says comfort like a bowl of creamy garlic mashed potatoes, especially when they’re infused with the deep, caramelized flavors of roasted garlic. This recipe takes the classic side to new heights with minimal effort.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 whole head of garlic
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with a little oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, place the potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender.
3. Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves out of their skins into the pot.
4. Add the milk, butter, salt, and pepper to the pot. Mash everything together until smooth and creamy.
5. Stir in the sour cream until fully incorporated. Taste and adjust seasoning if necessary.

The roasted garlic adds a subtle sweetness and complexity that elevates these mashed potatoes beyond the ordinary, making them a standout side for any meal.

Tip: For extra fluffy potatoes, use a potato ricer or food mill before adding the other ingredients.

Pumpkin and Lentil Stew

Warm up your kitchen with this hearty Pumpkin and Lentil Stew, a perfect blend of sweet pumpkin and earthy lentils that comes together in one pot for an easy, comforting meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 3 cups pumpkin, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the lentils, pumpkin, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the lentils and pumpkin are tender.
3. Season with salt and pepper to taste. Stir in the fresh parsley just before serving.

The magic of this stew lies in the smoky depth of paprika against the natural sweetness of pumpkin, creating a flavor that’s both rich and comforting.

Tip: For an extra creamy texture, blend half of the stew before adding the parsley.

Conclusion

We hope this roundup of 20 cozy fall vegetarian recipes brings warmth and deliciousness to your table. Each dish is a celebration of autumn’s bounty, perfect for sharing with loved ones. Don’t forget to try your favorites, leave a comment with your top picks, and share the love on Pinterest. Happy cooking!