Top 10 Vegan and Vegetarian Options for Fall

Cauliflower “steak” roasted with garlic and herbs makes a satisfying, plant-based dinner.

Plant-based eating shines in fall when fresh produce, hearty legumes, and warming spices come together to make meals both nourishing and satisfying. Here are 10 vegan and vegetarian recipes that are simple, filling, and perfect for meal prep or weeknight dinners.

1. Roasted Pumpkin and Lentil Stew

Ingredients: Pumpkin cubes, lentils, carrots, celery, onion, garlic, vegetable broth, cumin, thyme.

Instructions: Roast pumpkin until tender. In a pot, sauté onion, garlic, carrots, and celery, then add lentils, broth, and seasonings. Simmer until lentils are soft. Stir in roasted pumpkin before serving.

Meal Tip: Make a double batch: it tastes even better the next day and freezes well.

2. Cauliflower “Steak” with Garlic Greens

Ingredients: Cauliflower head (cut into thick slices), kale or Swiss chard, garlic, olive oil, lemon.

Instructions: Roast cauliflower slices until golden brown. In a pan, sauté garlic and greens until wilted. Serve cauliflower steaks with garlic-lemon olive oil drizzled on top.

Meal Tip: Roast extra cauliflower at once; it makes a great base for bowls or salads throughout the week.

3. Brussels Sprout and Apple Salad

Ingredients: Brussels sprouts (shaved or thinly sliced), crisp apple, walnuts, Dijon mustard, olive oil, lemon.

Instructions: Toss shaved Brussels sprouts with thin apple slices and walnuts. Whisk together mustard, olive oil, and lemon for the dressing.

Meal Tip: Pack it in a mason jar for an easy grab-and-go lunch.

4. Mushroom and Chickpea Stir-Fry

Ingredients: Mushrooms, chickpeas, onion, garlic, zucchini, bell pepper, cauliflower rice, soy sauce or coconut aminos.

Instructions: Sauté onion and garlic, then add mushrooms and vegetables until tender. Stir in chickpeas and a splash of soy sauce. Serve over cauliflower rice.

Meal Tip: Prep chopped veggies ahead to throw this together in 15 minutes.

Spaghetti squash “pasta” is a light yet filling twist on classic comfort food.

5. Spaghetti Squash “Pasta” with Tomato-Basil Sauce

Ingredients: Spaghetti squash, canned tomatoes, fresh basil, onion, garlic, zucchini or eggplant (optional).

Instructions: Roast spaghetti squash, scrape strands with a fork. Simmer onion, garlic, tomatoes, and basil for sauce. Combine with squash and roasted vegetables if using.

Meal Tip: Cook two squashes at once; reheat strands all week for quick meals.

6. Mediterranean Stuffed Peppers

Ingredients: Bell peppers, cauliflower rice, tomatoes, chickpeas, parsley, oregano, olive oil.

Instructions: Halve bell peppers, scoop out seeds. Sauté cauliflower rice, tomatoes, and chickpeas with olive oil and herbs. Fill peppers, roast until tender.

Meal Tip: These reheat beautifully for lunchboxes or quick dinners.

7. Butternut Squash Soup with Fresh Herbs

Ingredients: Butternut squash, onion, garlic, vegetable broth, thyme, nutmeg.

Instructions: Roast squash cubes. In a pot, cook onion and garlic, add broth and squash, simmer, then blend until smooth. Season with thyme and nutmeg.

Meal Tip: Portion into jars; perfect to warm up as a midday snack or starter.

Crispy roasted chickpeas are the perfect protein-packed snack for fall afternoons.

8. Pear and Cinnamon Breakfast Bowl

Ingredients: Pear, non-fat Greek yogurt or plant-based yogurt, cinnamon, walnuts.

Instructions: Slice pear and cook briefly with cinnamon until warm. Serve over yogurt and top with walnuts.

Meal Tip: Pre-portion yogurt into small jars and add fruit in the morning for an easy breakfast.

9. Roasted Beet and Arugula Salad

Ingredients: Beets, arugula, orange segments, pumpkin seeds, lemon, olive oil.

Instructions: Roast beets until tender, slice, and toss with arugula and orange. Top with pumpkin seeds and lemon-olive oil dressing.

Meal Tip: Roast a whole tray of beets at once; they keep for days in the fridge.

10. Crispy Roasted Chickpeas with Veggie Sticks

Ingredients: Chickpeas, paprika, garlic powder, olive oil, carrots, celery, cucumber.

Instructions: Toss chickpeas with oil and spices, roast until crunchy. Pair with raw veggie sticks for dipping or snacking.

Meal Tip: Keep a jar of roasted chickpeas on hand; they add crunch to soups, salads, or can be a grab-and-go snack.

Fueling Fall with Plants

These quick recipes show how simple it can be to enjoy vegan and vegetarian meals that are hearty enough for fall. With just a little prep, you’ll have filling, flavorful options ready to keep you energized and on track.

For more delicious vegetarian and vegan recipes, check out these articles:

Light, Flavorful, and Filling: Vegetarian Dishes Under 500 Calories

Guilt-Free Coffee Shop Favorites: Healthier Versions to Sip at Home

Weekly Wellness Recipe: Grilled Veggies with Bragg's Amino Acids