23 Flavorful Fall Meatless Recipes for Every Meal

As the crisp autumn air sets in and leaves turn shades of amber and gold, our kitchens naturally crave warm, comforting meals.

Fall is the perfect season to explore hearty, flavorful, and wholesome meatless dishes that celebrate the bounty of the harvest.

From roasted vegetables and creamy soups to satisfying casseroles and innovative grain bowls, meatless recipes don’t have to be boring.

In fact, they can be bursting with flavor, texture, and seasonal ingredients like butternut squash, pumpkin, kale, sweet potatoes, and mushrooms.

In this collection of 23 fall meatless recipes, you’ll find everything from quick weeknight dinners to show-stopping dishes perfect for gatherings.

Whether you’re a longtime vegetarian, trying to reduce meat consumption, or just looking to enjoy more plant-based meals this fall, these recipes are designed to inspire and satisfy.

23 Flavorful Fall Meatless Recipes for Every Meal

Fall is the perfect season to explore meatless cooking, and with the abundance of seasonal produce, creating cozy and flavorful meals has never been easier.

These 23 fall meatless recipes prove that plant-based eating can be comforting, nourishing, and exciting.

Whether you’re cooking for yourself, your family, or entertaining friends, these dishes bring warmth and flavor to the table while celebrating the best of autumn’s harvest.

So grab your favorite seasonal vegetables, spices, and grains, and dive into a world of hearty, wholesome, and satisfying meatless meals this fall.

Harvest Butternut Squash and Sage Risotto

This creamy, comforting risotto is the perfect embodiment of fall.

Roasted butternut squash brings natural sweetness, while fresh sage adds a fragrant, earthy note.

Rich Arborio rice absorbs the flavors beautifully, creating a dish that is both hearty and sophisticated.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable broth, kept warm
• ¼ cup grated Parmesan cheese (optional for vegans, substitute with nutritional yeast)
• 2 tablespoons unsalted butter or plant-based butter
• 2 teaspoons fresh sage, finely chopped
• ½ teaspoon freshly grated nutmeg

Instructions:

1. Preheat the oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
2. In a large skillet or saucepan, heat the remaining olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for 1 minute.
3. Add Arborio rice to the pan, stirring to coat with oil and lightly toast for 2 minutes.
4. Pour in the white wine and cook, stirring constantly, until mostly absorbed.
5. Begin adding warm vegetable broth, one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Continue this process for about 18–20 minutes, until the rice is creamy and al dente.
6. Stir in roasted butternut squash, Parmesan (or nutritional yeast), butter, sage, and nutmeg. Adjust salt and pepper to taste.
7. Serve warm, garnished with additional sage if desired.

This risotto balances creamy richness with fall flavors, making it an ideal centerpiece for a cozy dinner.

Its layers of sweetness and earthiness showcase the beauty of meatless seasonal cooking.

Autumn Harvest Stuffed Acorn Squash

Sweet, nutty acorn squash halves are filled with a savory blend of quinoa, cranberries, and roasted vegetables, creating a visually stunning and nutrient-packed fall meal.

Perfect for a hearty lunch or a special holiday dinner.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• ½ cup dried cranberries
• ½ cup chopped walnuts
• 1 small apple, peeled and diced
• 1 small carrot, grated
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• 2 tablespoons maple syrup
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Brush acorn squash halves with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 25–30 minutes until tender.
2. In a large skillet, heat the remaining olive oil. Sauté apple and carrot for 5 minutes until softened. Stir in quinoa, cranberries, walnuts, cinnamon, nutmeg, and maple syrup. Mix until well combined and heated through.
3. Remove squash from oven and carefully flip halves cut side up. Spoon the quinoa mixture evenly into each squash half.
4. Return stuffed squash to the oven for 10 minutes to meld flavors.
5. Garnish with fresh parsley before serving.

These stuffed acorn squash are both visually impressive and full of seasonal flavor.

The combination of sweet, nutty, and savory elements makes it a perfect meatless fall dish that satisfies and delights.

Creamy Pumpkin and White Bean Soup

This velvety pumpkin soup is both nourishing and comforting, enriched with white beans for protein and fiber.

Aromatic spices like cumin, smoked paprika, and a hint of cayenne bring warmth, making it a quintessential autumn meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 4 cups pumpkin puree (fresh or canned)
• 2 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 teaspoon fresh thyme, chopped
• Salt and black pepper, to taste
• ½ cup coconut milk or heavy cream
• Pumpkin seeds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft and translucent, about 5 minutes. Add garlic, cumin, smoked paprika, and cayenne, cooking for another 1–2 minutes until fragrant.
2. Stir in pumpkin puree, vegetable broth, white beans, and thyme. Bring to a simmer and cook for 15–20 minutes to allow flavors to meld.
3. Use an immersion blender to purée the soup until smooth and creamy, or carefully blend in batches in a regular blender.
4. Stir in coconut milk or cream and season with salt and pepper to taste. Heat gently until warm.
5. Serve topped with pumpkin seeds for a satisfying crunch.

This pumpkin and white bean soup is hearty, creamy, and spiced just right for fall.

It’s a cozy, nourishing dish that can serve as a starter or a main course for a meatless meal.

Maple Roasted Root Vegetable Grain Bowl

This vibrant grain bowl celebrates the earthy flavors of fall.

Roasted root vegetables like carrots, parsnips, and sweet potatoes are tossed in a touch of maple syrup, then paired with nutty farro and a tangy tahini dressing.

It’s a wholesome, filling, and colorful meatless meal.

Ingredients:

• 2 cups diced sweet potatoes
• 2 cups diced carrots
• 2 cups diced parsnips
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and black pepper, to taste
• 1 cup farro, cooked according to package instructions
• 1 can chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water (to thin dressing)
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, carrots, and parsnips with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
2. Meanwhile, prepare the tahini dressing by whisking together tahini, lemon juice, water, maple syrup, and Dijon mustard until smooth. Adjust consistency with more water if needed.
3. In a large bowl, combine cooked farro and chickpeas. Add roasted vegetables and drizzle with tahini dressing. Toss gently to combine.
4. Garnish with chopped parsley and serve warm.

This grain bowl is hearty, naturally sweet, and packed with nutrients.

The roasted vegetables paired with creamy tahini dressing make it a satisfying meatless option for fall lunches or dinners.

Caramelized Onion and Mushroom Tart

A flaky puff pastry tart loaded with sweet caramelized onions, earthy mushrooms, and melted cheese (or vegan alternative) makes a perfect fall appetizer or main dish.

This recipe highlights the deep, savory flavors of the season in a simple yet elegant way.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 cups mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste
• ½ cup shredded Gruyère or vegan cheese alternative
• 1 teaspoon balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry on a baking sheet lined with parchment paper. Score a 1-inch border around the edges.
2. Heat olive oil in a skillet over medium heat. Add onions and cook slowly for 15–20 minutes until deeply caramelized. Add mushrooms and garlic, cooking another 5–7 minutes until mushrooms are tender. Stir in thyme, balsamic vinegar, salt, and pepper.
3. Spread the onion and mushroom mixture evenly over the center of the pastry, leaving the border free. Sprinkle cheese over the top.
4. Bake for 20–25 minutes, until pastry is golden and puffed. Slice and serve warm.

This tart is rich, savory, and perfect for showcasing the flavors of fall.

It’s an impressive yet easy meatless option for entertaining or cozy dinners.

Spiced Lentil and Sweet Potato Stew

A hearty, warming stew that combines tender lentils with sweet potatoes and warming spices like cinnamon, cumin, and coriander.

This meatless stew is nutritious, comforting, and perfect for chilly fall evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and diced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• Salt and black pepper, to taste
• 2 cups kale or spinach, chopped
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and spices, cooking 1–2 minutes until fragrant.
2. Stir in sweet potatoes, lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils and sweet potatoes are tender.
3. Add chopped kale or spinach and cook for another 5 minutes until greens are wilted. Season with salt and pepper.
4. Serve hot, garnished with fresh cilantro.

This spiced lentil and sweet potato stew is rich, comforting, and packed with fall flavors.

It’s a wholesome, protein-rich meatless meal that will keep you warm and satisfied.

Roasted Cauliflower and Chickpea Curry

This warming curry combines roasted cauliflower and crispy chickpeas in a rich, spiced tomato sauce.

Flavored with turmeric, cumin, and coriander, it’s hearty, aromatic, and perfect for fall evenings.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Fresh cilantro, for garnish
• Cooked basmati rice, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets and chickpeas with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until golden.
2. In a large pot, heat remaining olive oil. Sauté onion for 5 minutes until soft. Add garlic, ginger, cumin, coriander, turmeric, and chili powder; cook 1–2 minutes until fragrant.
3. Add diced tomatoes and coconut milk. Simmer for 10 minutes.
4. Stir in roasted cauliflower and chickpeas. Simmer another 5 minutes. Adjust seasoning.
5. Serve over basmati rice and garnish with fresh cilantro.

This curry is fragrant, satisfying, and full of fall flavors.

The roasted vegetables give texture, while the spiced sauce makes it a warming, comforting meal.

Autumn Vegetable Shepherd’s Pie

A hearty, meatless take on the classic shepherd’s pie.

Roasted fall vegetables like carrots, parsnips, and mushrooms are topped with creamy mashed potatoes for a warm, filling comfort dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 2 cups mushrooms, chopped
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 3 cups mashed potatoes (prepared with butter or plant-based alternative)

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet and sauté onion and garlic until soft.
2. Add carrots, parsnips, mushrooms, thyme, salt, and pepper. Cook until vegetables are tender, about 10 minutes. Stir in peas.
3. Transfer vegetable mixture to a baking dish. Spread mashed potatoes evenly on top.
4. Bake for 20–25 minutes until the top is golden and slightly crisp.
5. Serve warm.

This shepherd’s pie is comforting, hearty, and perfect for cooler fall evenings.

The roasted vegetables add depth and flavor, making it a satisfying meatless meal.

Butternut Squash and Kale Enchiladas

Soft tortillas filled with roasted butternut squash, sautéed kale, and black beans, baked in a flavorful enchilada sauce.

A perfect fall twist on a classic Mexican dish.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups chopped kale
• 1 can black beans, drained and rinsed
• 8 small tortillas
• 2 cups enchilada sauce
• ½ cup shredded cheese or vegan alternative

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. In a skillet, sauté onion and garlic until soft. Add kale and cook until wilted. Stir in roasted squash and black beans.
3. Fill each tortilla with the vegetable mixture, roll up, and place in a baking dish. Pour enchilada sauce over the top and sprinkle with cheese.
4. Bake for 20–25 minutes until heated through and bubbly.
5. Serve warm.

These enchiladas are full of fall flavor, color, and nutrition.

The combination of roasted squash and kale makes a hearty and satisfying meatless main dish.

Pumpkin and Sage Pasta

A creamy pumpkin sauce coats al dente pasta with fresh sage, garlic, and Parmesan (or vegan alternative).

This dish is simple yet indulgent, capturing the essence of autumn.

Ingredients:

• 12 oz pasta of choice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped
• 1 cup pumpkin puree
• ½ cup vegetable broth
• ¼ cup cream or plant-based alternative
• Salt and pepper, to taste
• ¼ cup Parmesan or nutritional yeast

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil and sauté garlic and sage until fragrant.
3. Stir in pumpkin puree, vegetable broth, and cream. Simmer for 5–7 minutes until slightly thickened.
4. Toss pasta with pumpkin sauce and Parmesan. Season with salt and pepper.
5. Serve immediately, garnished with additional sage.

This pasta is creamy, comforting, and packed with fall flavors. Perfect for a quick yet elegant meatless dinner.

Roasted Brussels Sprouts and Pomegranate Salad

A vibrant salad with caramelized Brussels sprouts, sweet pomegranate seeds, toasted pecans, and a tangy vinaigrette.

A refreshing yet hearty fall dish that works as a side or main course.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ cup pomegranate seeds
• ¼ cup toasted pecans
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, and Dijon mustard for dressing.
3. Combine roasted Brussels sprouts, pomegranate seeds, and pecans in a large bowl. Drizzle with dressing and toss gently.
4. Serve warm or at room temperature.

This salad balances sweet, tangy, and nutty flavors with roasted depth. It’s a beautiful, meatless addition to any fall meal.

Sweet Potato and Black Bean Tacos

Soft corn tortillas are loaded with roasted sweet potatoes, black beans, and a creamy avocado sauce.

Topped with fresh cilantro and lime, these tacos are colorful, nutritious, and perfect for fall.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 8 corn tortillas
• 1 avocado
• 1 tablespoon lime juice
• 2 tablespoons cilantro, chopped
• Optional toppings: salsa, pickled onions

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Mash avocado with lime juice and a pinch of salt to make a sauce.
3. Warm tortillas. Fill each with roasted sweet potatoes, black beans, and drizzle with avocado sauce.
4. Top with cilantro and optional toppings. Serve immediately.

These tacos are vibrant, filling, and full of autumn flavors.

The combination of roasted sweet potatoes and creamy avocado makes a satisfying meatless meal.

Curried Butternut Squash and Lentil Soup

A fragrant and hearty soup that combines creamy butternut squash with protein-packed lentils and warming curry spices.

This meatless dish is comforting, filling, and perfect for chilly fall evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• ¼ teaspoon cayenne pepper (optional)
• 1 medium butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, ginger, cumin, curry powder, and cayenne; cook 1–2 minutes until fragrant.
2. Add butternut squash, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until squash and lentils are tender.
3. Use an immersion blender to purée until smooth. Stir in coconut milk and adjust seasoning with salt and pepper.
4. Serve hot, garnished with fresh cilantro.

This soup is creamy, spicy, and nourishing.

The combination of squash and lentils creates a rich, hearty meal that is both satisfying and full of fall flavors.

Mushroom and Spinach Stuffed Portobello Mushrooms

Large Portobello mushrooms are stuffed with a savory mixture of sautéed mushrooms, spinach, garlic, and breadcrumbs, then baked to perfection.

This elegant meatless dish is perfect for a fall dinner or special occasion.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chopped mushrooms
• 2 cups fresh spinach
• ½ cup breadcrumbs
• ¼ cup grated Parmesan or vegan alternative
• 1 teaspoon fresh thyme

Instructions:

1. Preheat oven to 375°F (190°C). Brush mushroom caps with 1 tablespoon olive oil and season with salt and pepper.
2. Heat remaining olive oil in a skillet. Sauté onion and garlic until soft. Add mushrooms and cook until browned. Stir in spinach and cook until wilted. Remove from heat and mix in breadcrumbs, Parmesan, and thyme.
3. Spoon the mixture into the mushroom caps and place on a baking sheet. Bake for 20 minutes until mushrooms are tender and topping is golden.
4. Serve warm.

These stuffed Portobello mushrooms are hearty, flavorful, and elegant.

The savory filling pairs perfectly with the meaty texture of the mushrooms, making a satisfying meatless main dish.

Roasted Carrot and Walnut Salad with Maple Dressing

Sweet roasted carrots are paired with crunchy walnuts, arugula, and a maple-Dijon dressing for a vibrant and satisfying fall salad.

Perfect as a side or light main course.

Ingredients:

• 1 lb carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups arugula or mixed greens
• ½ cup toasted walnuts
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil.
3. Toss roasted carrots with arugula and walnuts. Drizzle with dressing and serve.

This salad is colorful, flavorful, and full of fall ingredients.

The sweet and tangy dressing complements the roasted carrots perfectly, making it a refreshing meatless option.

Roasted Vegetable and Goat Cheese Galette

A rustic, free-form pastry galette filled with roasted fall vegetables and creamy goat cheese.

This versatile dish can be served as a main course or appetizer.

Ingredients:

• 1 sheet puff pastry or pie dough
• 1 small zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ cup goat cheese or vegan alternative
• 1 teaspoon fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and eggplant with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
2. Roll out puff pastry and place on a parchment-lined baking sheet. Spread goat cheese in the center, leaving a 1-inch border. Layer roasted vegetables over the cheese. Fold edges of pastry over the filling.
3. Sprinkle with thyme and bake for 25–30 minutes until pastry is golden. Serve warm.

This galette is visually stunning and packed with flavor.

The combination of creamy cheese and roasted vegetables creates a perfect meatless fall meal.

Creamy Polenta with Roasted Autumn Vegetables

Smooth, creamy polenta serves as the base for a colorful medley of roasted fall vegetables.

A drizzle of herb-infused olive oil brings the dish together in a comforting, elegant presentation.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons butter or plant-based alternative
• ½ cup grated Parmesan or nutritional yeast
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon fresh rosemary, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, squash, and bell pepper with olive oil, salt, pepper, and rosemary. Roast for 20–25 minutes until tender.
2. In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta and cook for 5–7 minutes, stirring constantly until thickened. Stir in butter and Parmesan.
3. Serve polenta topped with roasted vegetables and a drizzle of olive oil.

This dish is creamy, comforting, and full of fall flavors.

The roasted vegetables complement the smooth polenta perfectly, making it a hearty meatless meal.

Baked Ratatouille with Herbed Tomato Sauce

Layers of zucchini, eggplant, bell peppers, and tomatoes baked in a flavorful herbed tomato sauce.

This classic French dish highlights the best of fall vegetables in a meatless, satisfying meal.

Ingredients:

• 1 small eggplant, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). In a saucepan, sauté garlic in olive oil, add crushed tomatoes, oregano, thyme, salt, and pepper. Simmer for 10 minutes.
2. Spread a thin layer of tomato sauce in a baking dish. Arrange eggplant, zucchini, and bell peppers in alternating layers. Pour remaining tomato sauce over the top.
3. Cover with foil and bake for 35 minutes. Remove foil and bake another 10–15 minutes until vegetables are tender.
4. Garnish with fresh basil before serving.

This baked ratatouille is colorful, aromatic, and packed with fall vegetables.

It’s a wholesome, flavorful meatless dish perfect as a main or side.

Sweet Potato and Kale Gratin

This creamy, cheesy gratin layers tender sweet potatoes with sautéed kale and a flavorful béchamel sauce.

Baked until golden and bubbly, it’s a comforting and satisfying fall meatless dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chopped kale
• 3 medium sweet potatoes, thinly sliced
• 2 cups milk or plant-based milk
• 2 tablespoons butter or plant-based alternative
• 2 tablespoons flour
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• ½ cup grated Gruyère or vegan cheese alternative

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet, sauté onion until soft. Add garlic and kale, cooking until wilted. Set aside.
2. In a small saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk, nutmeg, salt, and pepper. Cook until thickened.
3. In a baking dish, layer half the sweet potatoes, half the kale mixture, and half the sauce. Repeat layers. Sprinkle with cheese.
4. Bake for 35–40 minutes until sweet potatoes are tender and top is golden.
5. Let cool slightly before serving.

This gratin is creamy, flavorful, and perfect for a cozy fall dinner.

The combination of sweet potatoes and kale makes it both nutritious and indulgent.

Autumn Roasted Vegetable Pasta Bake

A hearty pasta bake featuring roasted fall vegetables like butternut squash, Brussels sprouts, and mushrooms, combined with a creamy cheese sauce and baked to perfection.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 1 cup butternut squash, cubed
• 1 cup Brussels sprouts, halved
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons butter or plant-based alternative
• 2 tablespoons flour
• 2 cups milk or plant-based milk
• ½ teaspoon nutmeg
• 1 cup shredded cheese or vegan alternative

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, Brussels sprouts, and mushrooms with olive oil, salt, and pepper. Roast for 20–25 minutes.
2. Cook pasta according to package instructions and drain.
3. In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk and nutmeg, cooking until thickened.
4. Combine pasta, roasted vegetables, and sauce in a baking dish. Sprinkle with cheese.
5. Bake for 20–25 minutes until bubbly and golden.

This pasta bake is comforting, hearty, and full of fall flavors. Perfect as a family dinner or for entertaining guests.

Pumpkin and Spinach Lasagna

Layers of roasted pumpkin, fresh spinach, and creamy ricotta come together in this flavorful meatless lasagna.

A perfect combination of fall ingredients and comfort food.

Ingredients:

• 9 lasagna noodles
• 2 cups pumpkin puree
• 2 cups fresh spinach
• 1 cup ricotta or vegan alternative
• 2 cups shredded mozzarella or vegan cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ teaspoon nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions.
2. In a skillet, sauté spinach in olive oil until wilted. Season with salt and pepper.
3. In a bowl, mix pumpkin puree, ricotta, nutmeg, salt, and pepper.
4. In a baking dish, layer noodles, pumpkin mixture, spinach, and mozzarella. Repeat layers, ending with cheese on top.
5. Bake for 35–40 minutes until cheese is golden and bubbly. Let rest 10 minutes before serving.

This lasagna is creamy, comforting, and full of autumn flavor.

The combination of pumpkin and spinach adds a nutritious twist to a classic comfort food.

Harvest Quinoa Salad with Roasted Vegetables

A colorful, nutrient-packed salad combining roasted fall vegetables with protein-rich quinoa, cranberries, and a tangy maple vinaigrette.

Perfect for a light main or hearty side.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup butternut squash, cubed
• 1 cup carrots, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ cup dried cranberries
• ¼ cup toasted pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• ½ teaspoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and carrots with olive oil, salt, and pepper. Roast for 20–25 minutes.
2. Cook quinoa in water or broth according to package instructions and let cool slightly.
3. Whisk together olive oil, maple syrup, vinegar, and mustard to make dressing.
4. Combine quinoa, roasted vegetables, cranberries, and pumpkin seeds in a large bowl. Drizzle with dressing and toss.

This salad is colorful, flavorful, and full of fall goodness. It’s hearty enough to be a main course yet light and refreshing for any meal.

Caramelized Onion and Roasted Pepper Flatbread

A rustic flatbread topped with sweet caramelized onions, roasted red peppers, and creamy cheese.

Perfect for a meatless lunch, appetizer, or light dinner.

Ingredients:

• 1 flatbread or pizza dough
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 red bell pepper, roasted and sliced
• ½ cup goat cheese or vegan alternative
• 1 teaspoon fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). In a skillet, heat olive oil and cook onions over low heat for 15–20 minutes until caramelized.
2. Roll out flatbread on a baking sheet. Spread caramelized onions evenly over the dough. Layer roasted red peppers on top.
3. Crumble goat cheese over the flatbread and sprinkle with thyme, salt, and pepper.
4. Bake for 12–15 minutes until crust is golden and cheese is melted.

This flatbread is sweet, savory, and aromatic.

The combination of caramelized onions and roasted peppers makes it a satisfying meatless dish for any fall meal.