25 Delicious Fall Vegetarian Stew Recipes You Need to Try

As the crisp autumn air sets in, there’s nothing more comforting than a warm, hearty bowl of stew.

Fall is the perfect season to celebrate seasonal vegetables, root crops, and aromatic spices that make vegetarian stews rich, flavorful, and satisfying.

From creamy pumpkin and lentil combinations to earthy mushroom and barley blends, these 25 fall vegetarian stew recipes offer something for every palate.

Whether you’re looking for a cozy weeknight dinner or a dish to serve at a family gathering, these stews will fill your kitchen with warmth and the aroma of autumn.

25 Delicious Fall Vegetarian Stew Recipes You Need to Try

Fall is all about comfort food that nourishes both body and soul, and vegetarian stews embody that perfectly.

With this collection of 25 fall vegetarian stew recipes, you’ll never run out of ideas to keep your dinners warm, wholesome, and packed with seasonal flavor.

From sweet and savory blends to spiced, hearty combinations, these stews are a celebration of autumn in every bite.

Keep your kitchen cozy and your taste buds happy with these flavorful vegetarian creations.

Harvest Root Vegetable Stew

This hearty stew celebrates the flavors of fall with a medley of roasted root vegetables, fragrant herbs, and a rich tomato-based broth.

Perfect for chilly evenings, it’s both comforting and nourishing.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small butternut squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1 cup chopped celery
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 cup frozen green peas
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until softened and fragrant, about 3–4 minutes.
2. Stir in carrots, parsnips, butternut squash, potatoes, and celery. Cook for another 5 minutes, allowing vegetables to absorb the flavors.
3. Add diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, or until the vegetables are tender.
5. Stir in frozen peas and cook for another 5 minutes. Adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This stew is a cozy, fall-inspired dish bursting with the natural sweetness of roasted root vegetables and aromatic herbs, making it perfect for a comforting family meal.

Autumn Lentil and Pumpkin Stew

Rich and velvety, this vegetarian stew blends earthy lentils with creamy pumpkin, accented by warming fall spices.

It’s a nutritious and satisfying meal that embodies the essence of autumn.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 small pumpkin, peeled, seeded, and cubed (about 4 cups)
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
2. Stir in cumin, smoked paprika, and cinnamon, cooking for 1 minute until fragrant.
3. Add pumpkin cubes and lentils. Pour in vegetable broth and bring to a boil.
4. Reduce heat to low and simmer for 25–30 minutes, or until lentils and pumpkin are tender.
5. Stir in coconut milk and season with salt and pepper. Heat through for 5 more minutes.
6. Serve warm, garnished with fresh cilantro.

This autumn lentil and pumpkin stew offers a comforting, slightly sweet, and spiced flavor profile, making it a perfect plant-based dish for crisp fall days.

Apple and Sweet Potato Stew

This unique stew combines the natural sweetness of apples and sweet potatoes with savory autumn spices.

It’s a warming, nutrient-packed meal that’s both light and satisfying.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 medium sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 red bell pepper, chopped
• 4 cups vegetable broth
• 1 can (14 oz) chickpeas, drained and rinsed
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Sauté onion and garlic until softened.
2. Add ginger, cinnamon, and nutmeg, stirring for 1 minute to release the aroma.
3. Mix in sweet potatoes, apples, and red bell pepper. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20–25 minutes, or until sweet potatoes are tender.
5. Add chickpeas and simmer for an additional 5 minutes. Season with salt and pepper.
6. Serve garnished with fresh thyme.

The combination of apples, sweet potatoes, and warming spices creates a cozy, fall-forward stew that’s perfect for both lunch and dinner, bringing a unique sweetness to a classic comfort dish

Maple-Glazed Butternut Squash and Kale Stew

This stew highlights the natural sweetness of butternut squash enhanced with a touch of maple syrup, balanced by the earthy taste of kale. It’s hearty, colorful, and packed with fall flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 2 carrots, sliced
• 4 cups vegetable broth
• 2 tablespoons maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 4 cups chopped kale, stems removed
• Salt, to taste
• Toasted pumpkin seeds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 3–4 minutes.
2. Add butternut squash and carrots, stirring for 5 minutes to lightly brown.
3. Pour in vegetable broth, maple syrup, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes until squash and carrots are tender.
5. Stir in chopped kale and cook for 5 more minutes until wilted.
6. Serve hot, sprinkled with toasted pumpkin seeds.

This stew balances sweetness and savoriness beautifully, with a hearty texture and seasonal flavors that make it a perfect fall dinner option.

Spiced Chickpea and Carrot Stew

This protein-packed vegetarian stew features tender chickpeas, sweet carrots, and aromatic spices, creating a warming, satisfying meal that’s ideal for chilly autumn evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 3 large carrots, sliced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas, drained and rinsed
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Stir in cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute.
3. Add carrots, diced tomatoes, chickpeas, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes until carrots are tender.
5. Season with salt and pepper. Serve garnished with fresh cilantro.

This spiced chickpea and carrot stew is hearty and flavorful, combining protein-rich legumes with warm spices to create a comforting, fall-inspired dish.

Autumn Mushroom and Barley Stew

This earthy stew is rich in flavor and texture, combining meaty mushrooms, nutty barley, and aromatic herbs.

It’s a wholesome, slow-cooked dish perfect for crisp autumn nights.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups mixed mushrooms, sliced
• 2 carrots, diced
• 2 stalks celery, chopped
• 1 cup pearl barley
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Salt, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add mushrooms, carrots, and celery, cooking until mushrooms release their moisture and start to brown.
3. Stir in barley, thyme, oregano, salt, and pepper. Pour in vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 35–40 minutes, or until barley is tender and stew thickens.
5. Adjust seasoning if needed. Serve garnished with fresh parsley.

This mushroom and barley stew is a nourishing, fall-ready meal, offering earthy flavors, chewy barley, and tender vegetables for a satisfying vegetarian dinner

Sweet Potato and Black Bean Stew

A hearty and nutrient-packed stew combining sweet potatoes, black beans, and warming spices. This dish is both filling and comforting, perfect for crisp fall evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add chili powder and cumin, stirring until fragrant.
3. Mix in sweet potatoes and red bell pepper. Cook for 5 minutes.
4. Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until sweet potatoes are tender.
5. Season with salt and pepper. Serve garnished with fresh cilantro.

This stew delivers a perfect balance of sweet, savory, and slightly spicy flavors, making it a satisfying vegetarian fall meal.

Roasted Cauliflower and White Bean Stew

A creamy, comforting stew featuring roasted cauliflower and protein-rich white beans, infused with garlic, herbs, and a hint of lemon for brightness.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until golden.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft.
3. Add roasted cauliflower, thyme, smoked paprika, white beans, and vegetable broth. Bring to a boil, then simmer for 15 minutes.
4. Stir in lemon juice and adjust seasoning. Serve garnished with fresh parsley.

This stew is creamy and comforting without cream, combining roasted cauliflower’s nutty flavor with hearty white beans for a fall-perfect dish.

Butternut Squash and Red Lentil Stew

A thick, velvety stew blending sweet butternut squash with protein-packed red lentils, seasoned with warm spices for a cozy autumn dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 small butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
2. Stir in cumin, coriander, and turmeric for 1 minute.
3. Add butternut squash, red lentils, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes until lentils and squash are tender.
5. Season with salt and pepper. Serve garnished with fresh cilantro.

This stew’s vibrant color and warm spices make it an inviting vegetarian dish perfect for autumn dinners.

Pumpkin, Chickpea, and Spinach Stew

Creamy pumpkin and protein-rich chickpeas create a hearty stew, complemented by fresh spinach and aromatic spices for a nutritious fall meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 small pumpkin, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add cumin and smoked paprika, stirring for 1 minute.
3. Mix in pumpkin and chickpeas, then pour in vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes until pumpkin is tender.
5. Stir in fresh spinach and cook for 2–3 minutes until wilted. Season with salt and pepper.

This stew is creamy, colorful, and packed with protein, making it an easy yet elegant vegetarian option for fall.

Carrot, Apple, and Sweet Potato Stew

A slightly sweet and savory stew featuring carrots, apples, and sweet potatoes, accented with warming cinnamon and nutmeg, perfect for autumn comfort.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 large carrots, chopped
• 2 sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat coconut oil in a large pot. Sauté onion and garlic until soft.
2. Add carrots, sweet potatoes, apples, cinnamon, and nutmeg. Cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25–30 minutes until vegetables are tender.
4. Season with salt and pepper. Serve garnished with fresh parsley.

This stew combines natural sweetness with gentle spice, creating a cozy, comforting dish perfect for fall evenings.

Mediterranean Vegetable and Farro Stew

Nutty farro combined with seasonal vegetables like zucchini, tomatoes, and bell peppers, cooked in a fragrant herb broth, makes this stew wholesome and filling.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 cup farro, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add zucchini and bell pepper, cooking for 5 minutes.
3. Stir in diced tomatoes, farro, oregano, thyme, salt, and pepper. Add vegetable broth and bring to a boil.
4. Reduce heat, cover, and simmer for 30–35 minutes until farro is tender.
5. Serve garnished with fresh basil.

This Mediterranean-inspired stew is hearty, wholesome, and bursting with the flavors of fall vegetables and fragrant herbs

Creamy Cauliflower and Leek Stew

This stew features tender cauliflower and leeks in a creamy, herb-infused vegetable broth. It’s light yet satisfying, with a delicate balance of flavors perfect for fall.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 3 cloves garlic, minced
• 1 head cauliflower, cut into florets
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground white pepper
• 1/2 cup unsweetened plant-based cream (optional)
• Salt, to taste
• Fresh chives, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté leeks and garlic until soft and fragrant.
2. Add cauliflower, thyme, salt, and white pepper. Stir for 2 minutes.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is tender.
4. Optional: stir in plant-based cream for a richer texture.
5. Serve hot, garnished with chopped chives.

This creamy cauliflower and leek stew is comforting, subtle, and ideal for a light yet satisfying fall meal.

Spicy Sweet Potato and Kale Stew

This stew combines sweet potatoes and kale with a kick of red pepper flakes, creating a warm, slightly spicy vegetarian dish that’s perfect for cooler days.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 4 cups chopped kale
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until softened.
2. Stir in cumin, smoked paprika, and red pepper flakes for 1 minute.
3. Add sweet potatoes and vegetable broth. Bring to a boil, then simmer for 20 minutes until tender.
4. Stir in chopped kale and cook for 5 more minutes. Adjust seasoning.

This stew’s sweet and spicy combination warms from the inside out, making it a perfect vegetarian fall comfort food.

Roasted Butternut Squash and Red Lentil Stew

Roasted butternut squash and protein-packed red lentils combine in this rich, flavorful stew with a hint of earthy spices.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes.
2. In a large pot, heat remaining oil. Sauté onion and garlic until soft.
3. Add roasted squash, cumin, coriander, red lentils, and vegetable broth. Bring to a boil, then simmer for 25–30 minutes until lentils are tender.
4. Season with salt and pepper, and garnish with parsley.

A hearty, protein-rich stew with a natural sweetness from roasted squash and earthy warmth from spices.

Autumn Root Vegetable and Barley Stew

This stew is filled with fall’s favorite root vegetables and nutty barley, simmered in a savory broth for a wholesome and filling meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 parsnips, chopped
• 2 celery stalks, chopped
• 1 cup pearl barley
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
2. Add carrots, parsnips, celery, thyme, rosemary, salt, and pepper. Cook 5 minutes.
3. Stir in barley and vegetable broth. Bring to a boil, then reduce heat and simmer for 35–40 minutes until vegetables and barley are tender.

This autumn root vegetable and barley stew is filling, hearty, and perfect for a wholesome vegetarian meal on cool fall evenings.

Chickpea, Tomato, and Spinach Stew

A protein-rich stew featuring chickpeas, fresh spinach, and tomatoes, seasoned with warming spices. Simple, quick, and packed with flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until softened.
2. Stir in cumin and smoked paprika for 1 minute.
3. Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then simmer for 15–20 minutes.
4. Stir in spinach and cook until wilted. Season with salt and pepper.

A quick, hearty stew that combines protein and greens in a flavorful tomato-based broth, ideal for fall dinners.

Curried Pumpkin and Lentil Stew

Creamy pumpkin and red lentils meet fragrant curry spices in this rich, cozy stew, perfect for warming up during autumn evenings.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1 small pumpkin, peeled and cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large pot. Sauté onion and garlic until soft.
2. Add curry powder and turmeric, stirring for 1 minute.
3. Add pumpkin, red lentils, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes until lentils and pumpkin are tender.
5. Season with salt and pepper and garnish with fresh cilantro.

This curried pumpkin and lentil stew is warm, fragrant, and comforting—a perfect vegetarian option for chilly fall nights

Hearty Beet and Bean Stew

This vibrant stew combines earthy beets with protein-rich beans, carrots, and onions for a nutritious and visually stunning fall dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 medium beets, peeled and diced
• 2 carrots, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add beets and carrots, cooking for 5 minutes.
3. Stir in beans, thyme, salt, pepper, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.
4. Serve hot, garnished with fresh dill.

This beet and bean stew is hearty, colorful, and nutrient-packed, making it perfect for cozy fall meals.

Autumn Vegetable and Quinoa Stew

A light yet filling stew featuring quinoa and seasonal vegetables like zucchini, carrots, and bell peppers, seasoned with aromatic herbs.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until softened.
2. Add carrots, zucchini, and bell pepper. Cook for 5 minutes.
3. Stir in quinoa, vegetable broth, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes until quinoa and vegetables are tender.
5. Serve garnished with fresh parsley.

This autumn vegetable and quinoa stew is light, nutritious, and perfect for a healthy fall lunch or dinner.

Sweet Potato, Kale, and White Bean Stew

A satisfying stew combining sweet potatoes, kale, and white beans, infused with garlic and smoked paprika for a comforting fall dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 3 cups chopped kale
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add smoked paprika, sweet potatoes, beans, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer for 20–25 minutes until sweet potatoes are tender.
4. Stir in kale and cook until wilted. Adjust seasoning with salt and pepper.

This stew is hearty, full of flavor, and a perfect way to enjoy fall vegetables with a protein boost from beans.

Caramelized Onion and Mushroom Stew

Deep, savory flavors emerge in this stew of caramelized onions, earthy mushrooms, and aromatic herbs, creating a rich vegetarian comfort dish.

Ingredients:

• 3 tablespoons olive oil
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 3 cups mixed mushrooms, sliced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onions on low heat for 20 minutes until caramelized.
2. Add garlic and mushrooms, cooking for 5 minutes until mushrooms soften.
3. Pour in vegetable broth, thyme, salt, and pepper. Bring to a boil, then simmer for 15 minutes.
4. Serve garnished with fresh parsley.

This caramelized onion and mushroom stew is rich, savory, and a perfect vegetarian option for a cozy fall dinner.

Butternut Squash, Apple, and Lentil Stew

A slightly sweet and earthy stew blending butternut squash, tart apples, and red lentils, accented with warming cinnamon and ginger.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 small butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add cinnamon, ginger, squash, apples, lentils, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer for 25–30 minutes until lentils and squash are tender.
4. Season with salt and pepper. Serve hot.

This stew is a delightful combination of sweet and savory flavors, perfect for a cozy fall evening.

Root Vegetable and Chickpea Stew

A hearty stew featuring a mix of root vegetables and chickpeas, simmered in a spiced tomato broth for a comforting fall meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 sweet potato, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add carrots, parsnips, and sweet potato. Cook 5 minutes.
3. Stir in chickpeas, diced tomatoes, vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes until vegetables are tender.

This root vegetable and chickpea stew is hearty, nutritious, and full of autumn flavors.

Lentil, Carrot, and Tomato Stew

This wholesome stew combines lentils, carrots, and tomatoes with aromatic spices for a protein-rich, comforting vegetarian meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup lentils, rinsed
• 2 carrots, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add cumin and paprika, stirring for 1 minute.
3. Mix in lentils, carrots, tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes until lentils and carrots are tender.
5. Serve garnished with fresh parsley.

This lentil, carrot, and tomato stew is hearty, protein-packed, and perfect for a cozy vegetarian fall dinner.