25 Fall Vegetarian Recipes That’ll Make You Forget About Meat

I’ve attached a video for every recipe below from my favorite home cooks.

Fall Vegetarian Recipes

Fall is a great time to try new vegetarian recipes. As the weather cools down, you might crave warm, filling meals packed with seasonal veggies. Fall vegetarian dishes can be both tasty and nutritious, using ingredients like squash, kale, and lentils to create satisfying meals.

You don’t need meat to make a hearty autumn dinner. From creamy soups to savory pasta dishes, there are lots of options to choose from. These recipes are perfect for cozy nights at home or for sharing with friends and family. They’re easy to make and full of flavor, so even meat-eaters will enjoy them.

Butternut Squash Soup

You’ll need:

  • 1 butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon sage
  • Salt and pepper to taste

Here’s how to make it:


  1. Heat the oil in a big pot. Add the onion and cook until soft, about 5 minutes.



  2. Toss in the garlic and sage. Stir for a minute until it smells yummy.



  3. Add the squash and broth. Bring to a boil, then simmer for 15-20 minutes until the squash is tender.



  4. Blend the soup until smooth. You can use an immersion blender or regular blender.



  5. Season with salt and pepper. Taste and adjust as needed.



  6. Serve hot and enjoy your cozy fall soup!


Pumpkin Ravioli

Get ready to make a tasty fall dish! Here’s what you’ll need:

Ingredients:

  • 1 cup canned pumpkin
  • 1/4 cup vegan cream cheese
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried sage
  • Salt and pepper to taste
  • 24 wonton wrappers
  • 4 tablespoons vegan butter
  • 8-10 fresh sage leaves

Directions:


  1. Mix pumpkin, cream cheese, nutritional yeast, garlic powder, dried sage, salt, and pepper in a bowl.



  2. Place a teaspoon of filling in the center of each wonton wrapper.



  3. Wet the edges with water and fold to seal, making sure to press out any air bubbles.



  4. Bring a pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float.



  5. While ravioli cooks, melt vegan butter in a pan and add fresh sage leaves. Cook until butter is lightly browned.



  6. Remove ravioli with a slotted spoon and add to the pan with browned butter.



  7. Toss gently to coat and serve hot.


Enjoy your homemade pumpkin ravioli!

Roasted Butternut Squash Tacos

You’ll need:

  • 1 butternut squash, cubed
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • 8-10 corn tortillas
  • 1 can black beans, drained and rinsed
  • 1 lime
  • Optional toppings: cilantro, avocado, salsa

Here’s how to make these yummy tacos:


  1. Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper.



  2. Toss the squash cubes with olive oil, chili powder, cumin, paprika, and salt. Spread them on the baking sheet.



  3. Roast the squash for about 20 minutes. Flip them halfway through for even cooking.



  4. While the squash cooks, warm your tortillas and prepare any toppings you like.



  5. When the squash is done, mix it with the black beans on the baking sheet. The heat will warm the beans.



  6. Fill each tortilla with the squash and bean mixture. Squeeze some lime juice over the top.



  7. Add your favorite toppings and enjoy your tasty fall tacos!


These tacos are perfect for a cozy autumn dinner. They’re easy to make and full of flavor. You can adjust the spices to your taste. Try them soon!

Chickpea Tortilla Soup

Here’s a cozy chickpea tortilla soup to warm you up this fall!

Ingredients:

  • 2 cans chickpeas, drained and rinsed
  • 1 onion, diced
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, diced (optional)
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Corn tortillas, cut into strips

Directions:


  1. Heat oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño. Cook for 5 minutes until soft.



  2. Add garlic and spices. Cook for 1 minute until fragrant.



  3. Pour in broth, tomatoes, and chickpeas. Bring to a boil, then reduce heat and simmer for 15-20 minutes.



  4. While the soup simmers, crisp up your tortilla strips in the oven or air fryer.



  5. Taste and adjust seasonings as needed. Ladle soup into bowls and top with crispy tortilla strips.


You can customize this soup with your favorite toppings like avocado, cilantro, or a squeeze of lime. It’s a filling meal that’s perfect for chilly autumn evenings!

Vegetable Pad Thai

Here’s what you’ll need:

  • 8 oz rice noodles
  • 2 tbsp vegetable oil
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 2 cloves garlic, minced
  • 1/4 cup chopped peanuts
  • 2 eggs, beaten
  • 1/4 cup chopped cilantro
  • 2 green onions, sliced

For the sauce:

  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp sriracha (optional)

Let’s cook:


  1. Soak the rice noodles in hot water for 10 minutes, then drain.



  2. Mix the sauce ingredients in a small bowl.



  3. Heat oil in a large pan over medium-high heat. Add garlic and stir for 30 seconds.



  4. Toss in bell pepper and broccoli. Cook for 2-3 minutes until crisp-tender.



  5. Push veggies to one side. Add eggs and scramble until set.



  6. Add noodles and sauce. Stir everything together for 1-2 minutes.



  7. Sprinkle with peanuts, cilantro, and green onions.


Enjoy your colorful and tasty vegetable pad thai!

Eggplant Parmesan

Here’s what you’ll need:

  • 2 medium eggplants, sliced into 1/2-inch rounds
  • 2 cups panko breadcrumbs
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup milk (plant-based for vegan option)
  • 3 cups marinara sauce
  • 2 cups vegan mozzarella cheese
  • Fresh basil for garnish

Let’s get cooking!


  1. Preheat your oven to 375°F (190°C).



  2. Mix panko, oregano, salt, and pepper in a bowl. Pour milk into another bowl.



  3. Dip each eggplant slice in milk, then coat with the breadcrumb mixture.



  4. Arrange eggplant on baking sheets and bake for 20 minutes, flipping halfway through.



  5. Spread 1 cup of marinara sauce in a 9×13-inch baking dish.



  6. Layer half the eggplant slices, then add 1 cup sauce and 1 cup cheese.



  7. Repeat with remaining eggplant, sauce, and cheese.



  8. Bake for 20-25 minutes until the cheese is bubbly and golden.



  9. Let it cool for a few minutes, then garnish with fresh basil.


See also  Ranch Pork Chops Crockpot Recipe

Enjoy your homemade eggplant parmesan! It’s crispy, cheesy, and absolutely delicious.

Creamy Tomato Soup

Ready to warm up with a comforting bowl of creamy tomato soup? This recipe is perfect for chilly fall days. Here’s what you’ll need:

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 cans (28 oz each) crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper to taste

Directions:


  1. Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.



  2. Stir in garlic and cook for another minute until fragrant.



  3. Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.



  4. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.



  5. Stir in heavy cream and chopped basil. Season with salt and pepper to taste.



  6. Simmer for an additional 5 minutes, stirring occasionally.



  7. Ladle into bowls and serve hot. You can top with extra basil or a drizzle of cream if you like.


Enjoy your homemade creamy tomato soup! It’s perfect paired with a grilled cheese sandwich for a classic comfort meal.

Vegan Lentil Soup

You’ll need:

  • 1 cup dry lentils
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 cups spinach
  • Juice of 1 lemon

Here’s how to make it:


  1. Heat a large pot over medium heat. Add a splash of water or oil.



  2. Toss in the onion, carrots, celery, and garlic. Cook for 5 minutes until softened.



  3. Stir in the lentils, broth, tomatoes, cumin, and paprika. Bring to a boil.



  4. Reduce heat and simmer for 25-30 minutes until lentils are tender.



  5. Add spinach and lemon juice. Stir until spinach wilts.



  6. Season with salt and pepper to taste.


Your cozy vegan lentil soup is ready! Serve it hot and enjoy the comforting flavors. This hearty soup is perfect for chilly fall evenings.

Spiced Pumpkin Pasta

Get ready for a cozy fall dinner with this tasty pumpkin pasta! Here’s what you’ll need:

Ingredients:

  • 12 oz pasta of your choice
  • 1 can (15 oz) pumpkin puree
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup milk (dairy or plant-based)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
  • Fresh sage leaves (optional)

Directions:


  1. Cook pasta according to package instructions. Drain and set aside.



  2. In a large pan, sauté onion until soft. Add garlic and cook for another minute.



  3. Pour in vegetable broth, milk, and pumpkin puree. Stir well to combine.



  4. Add cinnamon, nutmeg, salt, and pepper. Let the sauce simmer for 5-7 minutes.



  5. Toss the cooked pasta with the pumpkin sauce until well coated.



  6. Serve hot, topped with fresh sage leaves if desired. Enjoy your spiced pumpkin pasta!


This dish is perfect for chilly autumn nights. The creamy pumpkin sauce pairs wonderfully with your favorite pasta shape. Feel free to add some roasted vegetables or crispy sage for extra flavor and texture.

Butternut Squash Risotto

You’ll love this cozy fall dish! Here’s what you need:

Ingredients:

  • 1 butternut squash, cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 4-5 cups vegetable broth
  • 1/2 cup white wine
  • 2 tbsp olive oil
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh rosemary, chopped
  • Salt and pepper to taste

Directions:


  1. Preheat your oven to 400°F (200°C). Toss cubed squash with olive oil and roast for 20-25 minutes.



  2. In a large pan, sauté onion in olive oil until soft. Add garlic and rice, stirring for 1-2 minutes.



  3. Pour in the wine and let it absorb. Then start adding broth, one ladle at a time, stirring often.



  4. Keep adding broth and stirring until rice is creamy and cooked, about 20-25 minutes.



  5. Stir in roasted squash, herbs, salt, and pepper. Your risotto is ready to enjoy!


This comforting meal is perfect for chilly evenings. The creamy rice and sweet squash make a delicious combo. Serve it hot and savor every bite!

French Onion Stuffed Shells

You’ll need these ingredients:

  • 30 jumbo pasta shells
  • 3 tbsp olive oil
  • 3 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1/4 cup breadcrumbs
  • Salt and pepper to taste

Follow these easy steps:


  1. Cook pasta shells according to package directions. Drain and set aside.



  2. In a large skillet, heat olive oil over medium heat. Add onions and cook until caramelized, about 20-25 minutes.



  3. Add garlic and cook for another minute. Pour in beef broth and simmer for 2-3 minutes.



  4. Stir in heavy cream and remove from heat.



  5. Preheat your oven to 375°F (190°C).



  6. Spread the onion mixture in a baking dish. Arrange cooked shells on top, open side up.



  7. Fill each shell with mozzarella cheese.



  8. Sprinkle Parmesan and breadcrumbs over the shells.



  9. Bake for 20-25 minutes until golden and bubbly.


Your French Onion Stuffed Shells are ready to serve! Enjoy this comforting fall dish with a side salad for a complete meal.

Wild Mushroom Risotto

Here’s what you’ll need:

  • 1 1/2 cups arborio rice
  • 4 cups vegetable broth
  • 1 lb mixed wild mushrooms
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Now, let’s make this delicious risotto!

First, warm your broth in a separate pot. In a large skillet, heat the olive oil and 1 tbsp butter. Add the mushrooms and cook until tender, about 8 minutes. Set them aside.

In the same skillet, add the remaining butter and sauté the onion until soft. Add the garlic and cook for another minute.

Stir in the rice, toasting it for a couple of minutes. Pour in the wine and let it absorb.

Now comes the fun part! Add the warm broth, one ladle at a time. Stir constantly and wait for each addition to be absorbed before adding more.

Once the rice is creamy and tender, fold in the cooked mushrooms and Parmesan. Season with salt and pepper.

See also  Cajun Shrimp and Sausage Foil Packets

Serve your risotto hot and enjoy the rich flavors of fall!

Veggie Shepherd’s Pie

Here’s what you’ll need:

  • 4 large potatoes, peeled and chopped
  • 1/2 cup milk
  • 2 tbsp butter
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 cups mixed vegetables (peas, corn, green beans)
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup vegetable broth
  • Salt and pepper to taste

Now let’s make it!


  1. Boil the potatoes until tender, about 15 minutes. Drain and mash with milk and butter.



  2. In a large pan, sauté onions and carrots until soft. Add mushrooms and garlic, cook for 3 more minutes.



  3. Stir in mixed veggies, tomato paste, and broth. Simmer for 10 minutes until thickened.



  4. Pour the veggie mixture into a baking dish. Top with mashed potatoes, spreading evenly.



  5. Bake at 400°F (200°C) for 25-30 minutes until golden brown on top.


Your veggie shepherd’s pie is ready! Serve it hot and enjoy this comforting fall dish.

Coconut Curry Pumpkin Soup

Get ready to warm up with this cozy fall soup! Here’s what you’ll need:

Ingredients:

  • 2 cups pumpkin puree
  • 1 can coconut milk
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 2 tbsp coconut oil

Directions:


  1. Heat coconut oil in a large pot over medium heat.



  2. Add onion and cook until soft, about 5 minutes. Toss in garlic and ginger, cooking for another minute.



  3. Stir in curry powder and cook until fragrant, about 30 seconds.



  4. Pour in pumpkin puree, coconut milk, and vegetable broth. Mix well.



  5. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.



  6. Use an immersion blender to puree the soup until smooth.



  7. Season with salt and pepper to taste.



  8. Serve hot and enjoy your delicious coconut curry pumpkin soup!


You can garnish with a swirl of coconut milk and some pumpkin seeds if you’d like. This soup is perfect for chilly autumn days!

Autumn Vegetable Salad

You’ll need:

  • 1 butternut squash, cubed
  • 1 pound Brussels sprouts, halved
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 cups kale, chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries

For the dressing:

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil

Here’s how to make it:


  1. Heat your oven to 425°F (218°C).



  2. Toss squash, Brussels sprouts, and onion with oil, salt, and pepper on a baking sheet.



  3. Roast veggies for 20-25 minutes, stirring halfway through, until tender and golden.



  4. While veggies roast, whisk dressing ingredients in a bowl.



  5. In a large bowl, mix kale with half the dressing. Massage it gently with your hands.



  6. Add cooled roasted veggies, pumpkin seeds, and cranberries to the kale.



  7. Drizzle remaining dressing over the salad and toss gently.


Your autumn veggie salad is ready! Enjoy the mix of sweet and savory flavors.

Stuffed Acorn Squash

You’ll love this hearty fall dish! Here’s what you need:

Ingredients:

  • 2 medium acorn squash
  • 1 cup quinoa or farro
  • 1 onion, diced
  • 1 apple, diced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 2 tbsp olive oil
  • Salt and pepper to taste

Directions:


  1. Cut squash in half and scoop out seeds. Brush with olive oil and sprinkle with salt and pepper.



  2. Roast squash at 375°F for about 40 minutes until tender.



  3. While squash cooks, prepare quinoa or farro according to package instructions.



  4. Sauté onion and apple in a pan until soft. Add cranberries and walnuts.



  5. Mix cooked grains with sautéed ingredients.



  6. Once squash is done, fill each half with the grain mixture.



  7. Return to oven for 5-10 minutes to heat through.


Your stuffed acorn squash is ready to enjoy! It’s a perfect blend of sweet and savory flavors that capture the essence of fall.

Burnt Aubergine Veggie Chilli

Here’s what you’ll need for this tasty fall dish:

  • 2 medium aubergines
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can diced tomatoes
  • 1 can kidney beans, rinsed and drained
  • 1 carrot, diced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Now, let’s cook up this cozy chilli!

First, char your aubergines over an open flame or under the broiler until the skin is blackened. Let them cool, then peel and chop the flesh.

Heat oil in a large pan. Add onions and carrots, cooking until soft. This will take about 15 minutes.

Toss in the garlic and bell pepper. Cook for another 3 minutes until fragrant.

Add your chopped aubergine, spices, tomatoes, and beans. Give it all a good stir.

Bring the mix to a boil, then lower the heat and simmer for 30 minutes. Stir occasionally to prevent sticking.

Remove the lid and cook for 5-10 more minutes to thicken the sauce.

Season with salt and pepper to your liking. Serve hot and enjoy your veggie chilli!

Cabbage Schnitzel

Here’s what you’ll need:

  • 1 small cabbage, shredded
  • 1 onion, grated
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/4 cup flour
  • Salt and pepper to taste
  • Neutral oil for frying

Now, let’s make your cabbage schnitzel!

First, cook the shredded cabbage in boiling water for 5 minutes. Drain and let it cool.

Squeeze out extra water from the cabbage. Mix it with the grated onion, eggs, breadcrumbs, flour, salt, and pepper in a big bowl.

Heat oil in a large skillet over medium-high heat. Form the cabbage mix into patties.

Fry the patties for about 3-4 minutes on each side until they’re golden brown and crispy.

Serve your cabbage schnitzel hot. You can add a side of mushroom gravy if you like!

This veggie twist on a classic is perfect for fall. It’s crispy, tasty, and might just become your new favorite!

Quinoa Salad Stuffed Acorn Squash

Here’s what you’ll need:

  • 2 acorn squash
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Now, let’s get cooking!


  1. Preheat your oven to 400°F (200°C).



  2. Cut the acorn squash in half and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.



  3. Place the squash cut-side down on a baking sheet. Roast for about 40 minutes or until tender.



  4. While the squash is roasting, cook the quinoa in vegetable broth according to package instructions.



  5. Once the quinoa is done, mix in the cranberries, pecans, olive oil, and lemon juice. Season with salt and pepper.



  6. When the squash is ready, flip them over and fill each half with the quinoa mixture.



  7. Return the stuffed squash to the oven for another 5-10 minutes to warm everything through.


See also  Healthy Breakfast Muffins

Your quinoa-stuffed acorn squash is ready to enjoy! This dish is perfect for a cozy fall dinner. It’s packed with nutrients and bursting with flavors that will make your taste buds dance.

Sweet Potato & Feta Crostini

You’ll need:

  • Sweet potatoes
  • Baguette slices
  • Feta cheese
  • Dried cranberries
  • Fresh sage
  • Olive oil
  • Garlic
  • Salt and pepper
  • Cinnamon (optional)

Here’s how to make these tasty bites:


  1. Preheat your oven to 400°F (204°C).



  2. Slice sweet potatoes thinly. Toss them with olive oil, salt, pepper, and a pinch of cinnamon if you like.



  3. Spread potato slices on a baking sheet. Roast for about 15 minutes until soft and slightly crispy.



  4. While potatoes cook, brush baguette slices with olive oil. Toast them in the oven for 5-10 minutes until golden.



  5. Rub toasted bread with a cut garlic clove for extra flavor.



  6. Top each toast with roasted sweet potato, crumbled feta, and a sprinkle of dried cranberries.



  7. Finish with chopped fresh sage and a drizzle of olive oil.


These crostini make a great appetizer for fall gatherings. The sweet potato and feta combo is simply delicious!

Mushroom & Edamame Quinoa Fried Rice

Here’s what you’ll need:

  • 2 cups cooked quinoa
  • 1 cup sliced mushrooms
  • 1/2 cup shelled edamame
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1 tbsp ginger, grated
  • 2 tbsp oil
  • 2 tbsp soy sauce
  • 1 cup chopped kale
  • Fresh basil leaves

Now, let’s get cooking!

Heat oil in a large skillet over medium-high heat. Add garlic and green onions, cooking for about 30 seconds until fragrant.

Toss in the mushrooms and ginger. Sprinkle with a pinch of salt and cook for 5 minutes, stirring now and then.

Add kale, quinoa, and edamame to the pan. Mix everything well and let it cook for 3 minutes until the quinoa gets a bit crispy.

Pour in the soy sauce and stir to combine. Cook for another minute to let the flavors meld.

Remove from heat and sprinkle fresh basil on top. Your delicious and healthy Mushroom & Edamame Quinoa Fried Rice is ready to enjoy!

Pear, Walnut & Blue Cheese Tart

Here’s what you’ll need:

  • 1 pre-made pie crust
  • 2 ripe pears, sliced thinly
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chopped walnuts
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 egg, beaten
  • Salt to taste

Let’s get cooking:


  1. Preheat your oven to 375°F (190°C).



  2. Place the pie crust in a 9-inch tart pan and prick the bottom with a fork.



  3. In a pan, melt butter and sugar. Add pear slices and cook for 5 minutes until soft.



  4. Arrange the pear slices in the crust. Sprinkle blue cheese and walnuts on top.



  5. Brush the crust edges with beaten egg.



  6. Bake for 25-30 minutes until the crust is golden brown.



  7. Let it cool for 10 minutes before serving.


This tart is perfect for your fall gatherings. The sweet pears, tangy blue cheese, and crunchy walnuts create a yummy mix of flavors and textures. Enjoy it warm with a side salad for a cozy meal!

Creamy Pumpkin Pasta

Here’s what you’ll need:

  • 12 oz pasta of your choice
  • 1 can pumpkin puree
  • 1 cup plant-based milk
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Now let’s make this yummy fall pasta!


  1. Cook your pasta according to package directions. Save 1/2 cup of pasta water before draining.



  2. In a large pot, heat the olive oil over medium heat. Add minced garlic and cook for 1 minute.



  3. Stir in the pumpkin puree, plant-based milk, nutritional yeast, Italian seasoning, salt, and pepper.



  4. Simmer the sauce for 5 minutes, stirring occasionally.



  5. Add the cooked pasta to the pot and toss to coat. If needed, add some reserved pasta water to thin the sauce.



  6. Cook for another 2-3 minutes until everything is hot and well combined.


Serve your creamy pumpkin pasta right away. You can top it with some fresh herbs or a sprinkle of vegan parmesan if you like. Enjoy your cozy fall meal!

Moroccan Chickpea Stew

You’ll love this cozy fall recipe! Here’s what you need:

  • 1 onion
  • 3 garlic cloves
  • 2 sweet potatoes
  • 2 cans chickpeas
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • Spices: cumin, coriander, paprika, cinnamon, turmeric

Now let’s get cooking!


  1. Chop the onion and mince the garlic. Cut sweet potatoes into bite-sized cubes.



  2. Heat olive oil in a large pot. Add onions and cook for 5 minutes.



  3. Toss in garlic and spices. Stir for 1 minute until fragrant.



  4. Add sweet potatoes, chickpeas, tomatoes, and broth. Bring to a boil.



  5. Reduce heat and simmer for 20-25 minutes until potatoes are tender.


Your kitchen will smell amazing! Serve this hearty stew over couscous or with crusty bread. It’s perfect for chilly evenings.

Want to spice it up? Try adding a pinch of cayenne or a dollop of harissa paste. You can also toss in some chopped kale or spinach for extra veggies.

This stew tastes even better the next day, so make extra for lunch!

Apple Flapjack Crumble

Ingredients:

  • 2 cups rolled oats
  • 1/2 cup vegan butter
  • 1/4 cup maple syrup
  • 2 medium apples, peeled and diced
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup flour

Directions:


  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan.



  2. Mix oats, melted vegan butter, and maple syrup in a bowl. Press half this mixture into the pan.



  3. Toss diced apples with cinnamon and spread over the oat layer.



  4. Mix brown sugar and flour into the remaining oat mixture. Sprinkle this crumble on top of the apples.



  5. Bake for 30-35 minutes until golden brown. Let it cool before cutting into squares.


This yummy treat combines the best of flapjacks and apple crumble. It’s perfect for chilly fall days!