10+ Cozy Fall Dinner Recipes Vegetarian to Warm Your Soul

As the leaves change and the air turns crisp, it’s the perfect time to enjoy comforting meals that warm your home and heart. Cozy fall dinner recipes for vegetarians offer delicious flavors and nutritious ingredients that celebrate the season. You can embrace autumn with dishes that are both hearty and satisfying, making your evenings more enjoyable.

Whether you’re entertaining friends or simply treating yourself, these recipes will help you create memorable meals. With seasonal vegetables and warm spices, you can explore a variety of comforting dishes that fit perfectly into your vegetarian lifestyle.

Butternut Squash Risotto

Butternut squash risotto is a warm and creamy dish perfect for a cozy fall dinner. The sweet taste of butternut squash mixes well with rice, making it a filling option for vegetarians.

To start, you will need to cook the arborio rice slowly in broth. This helps the rice absorb all the rich flavors while becoming creamy. Adding sautéed butternut squash enhances the dish’s taste and gives it a beautiful color.

You can also use fresh herbs like sage and rosemary. These herbs add a lovely aroma and depth to the risotto. For extra texture, consider mixing in some sautéed mushrooms or fresh kale.

This dish is a true comfort food, wonderful for sharing with friends and family during the chilly months.

Ingredients:

• 1 cup arborio rice
• 1 small butternut squash, diced
• 4 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 teaspoons fresh sage
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil in a pan over medium heat.
2. Add onion and garlic; sauté until soft.
3. Stir in the diced butternut squash, cooking for about 5 minutes.
4. Add the arborio rice and stir for 1-2 minutes.
5. Gradually add vegetable broth, one cup at a time, stirring constantly.
6. Cook until the rice is creamy, about 18-20 minutes.
7. Stir in fresh herbs, salt, and pepper before serving.

2) Pumpkin Sage Mac and Cheese

Pumpkin sage mac and cheese is a warm and comforting dish perfect for fall. The creamy pumpkin sauce pairs beautifully with the savory flavor of sage.

To get started, cook your favorite pasta until it’s al dente. Reserve some of the pasta water before draining. In a saucepan, melt vegan butter and sauté garlic until it becomes fragrant.

Next, blend canned pumpkin, miso, and the sautéed garlic until smooth. Add this mixture to the pasta along with your reserved water to adjust the creaminess. Stir everything together really well.

For added flavor, mix in fresh sage. It brings a lovely aroma to the dish. Finally, bake it in the oven at 350°F (175°C) for about 20 minutes.

Gather your family for a delicious and cozy dinner!

Ingredients

• 8 oz pasta
• 1 cup canned pumpkin
• 2 tbsp vegan butter
• 2 garlic cloves
• 2 tbsp miso
• Fresh sage
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta until al dente and reserve some water.
2. Melt vegan butter in a saucepan and sauté minced garlic.
3. Blend pumpkin and miso until smooth.
4. Combine the pumpkin mixture with pasta and reserved water.
5. Stir in fresh sage, salt, and pepper.
6. Bake at 350°F (175°C) for 20 minutes.

3) Lentil and Mushroom Shepherd’s Pie

Lentil and mushroom shepherd’s pie is a hearty dish perfect for a cozy fall dinner. This comforting recipe layers a savory lentil and mushroom filling topped with creamy mashed potatoes. It’s nutritious and satisfying.

To make this dish, you’ll begin by cooking lentils until they are tender. While the lentils cook, sauté onions, garlic, carrots, and celery in a bit of olive oil. Then, mix in the mushrooms for added flavor and texture.

Once the vegetables are tender, combine everything with vegetable broth and simmer. Prepare your mashed potatoes using plant milk and vegan butter for creaminess.

Finally, layer the lentil mixture in a baking dish, top with mashed potatoes, and bake at 400°F (200°C) until golden brown. Enjoy this delicious meal with your loved ones.

Ingredients

• 1 cup lentils
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 8 oz mushrooms, chopped
• 2 cups vegetable broth
• 2 lbs potatoes
• 3 tbsp plant milk
• 2 tbsp olive oil

Cooking Instructions

1. Cook lentils until tender.
2. In a pan, sauté onion, garlic, carrot, and celery in olive oil.
3. Add mushrooms and cook until soft.
4. Mix lentils with sautéed vegetables and broth, then simmer.
5. Boil and mash potatoes with plant milk and vegan butter.
6. Layer lentil mix in a baking dish.
7. Top with mashed potatoes and bake at 400°F (200°C) for about 25 minutes.

4) Sweet Potato and Black Bean Chili

Sweet potato and black bean chili is a warm and hearty dish, perfect for chilly fall nights. The sweet potatoes add a natural sweetness, while the black beans provide protein and fiber. This meal is comforting and filling.

To start, you’ll want to heat some olive oil in a pan. Adding chopped onions and letting them cook until soft brings out great flavors. Then, mix in your diced sweet potatoes along with red peppers and carrots.

Don’t forget to add spices for warmth! You can use cumin, chili powder, and a hint of cinnamon. These spices give your chili that cozy fall taste.

You can top your chili with avocado, cilantro, and green onions for extra flavor. It pairs well with cornbread for a complete meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 sweet potatoes, diced
• 1 red bell pepper, chopped
• 2 carrots, sliced
• 1 can black beans, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a medium saucepan over medium heat (about 350°F or 175°C).
2. Add chopped onions and sauté until soft.
3. Stir in diced sweet potatoes, red bell pepper, and carrots.
4. Add black beans and spices, mixing well.
5. Let simmer until sweet potatoes are tender.
6. Serve warm, topped with avocado, cilantro, and green onions.

5) Stuffed Acorn Squash

Stuffed acorn squash makes a warm and comforting fall dinner. You’ll love the natural sweetness of the squash paired with a flavorful filling. It’s simple to prepare and packed with nutrients.

Start by roasting the acorn squash until it’s tender. While that bakes, prepare a filling using quinoa, fresh vegetables, and spices. You can get creative with your ingredients, adding things like spinach, mushrooms, or even apples for a hint of sweetness.

Once the squash is ready, fill each half with your mixture. Bake again until everything is golden and hot. This dish looks lovely as a centerpiece and is sure to impress.

Ingredients

• 2 acorn squashes
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp thyme
• ½ tsp cumin
• Salt and pepper to taste
• Feta or goat cheese (optional)

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the acorn squashes in half and scoop out the seeds.
3. Roast the squash halves for 25-30 minutes until tender.
4. In a pan, heat olive oil and sauté the onion, garlic, and bell pepper.
5. Stir in the spinach, quinoa, thyme, cumin, salt, and pepper.
6. Fill each squash half with the mixture.
7. Bake for an additional 10-15 minutes until golden.

6) Roasted Cauliflower Tacos

Roasted cauliflower tacos are a delicious and satisfying vegetarian dish. They are easy to make and packed with flavor. The sweetness of the roasted cauliflower pairs well with various toppings.

To start, you roast cauliflower florets with spices like smoked paprika, cumin, and garlic. This gives them a tasty, slightly smoky flavor. You can toss them in olive oil and then spread them on a baking sheet. Roast at 425°F (220°C) until they’re golden and tender.

Next, you can add your favorite toppings. Consider using a creamy avocado sauce or a fresh slaw made from cabbage and lime. This adds crunch and brightness to the tacos.

Serve the roasted cauliflower in warm corn tortillas. They make a perfect meal for a cozy fall dinner or taco night with friends.

Ingredients

• 1 head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt to taste
• Corn tortillas
• Avocado or slaw for topping

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the cauliflower into florets.
3. Toss florets with olive oil, smoked paprika, cumin, and salt.
4. Spread on a baking sheet in a single layer.
5. Roast for 20-25 minutes, until tender and golden.
6. Serve in warmed corn tortillas with your choice of toppings.

7) Maple Glazed Brussels Sprouts

Maple glazed Brussels sprouts are a delightful addition to your cozy fall dinners. The sweet and savory flavors create a perfect balance, making this dish a crowd-pleaser.

To make them, you’ll need fresh Brussels sprouts, maple syrup, balsamic vinegar, olive oil, salt, and pepper. These simple ingredients come together beautifully.

Start by preheating your oven to 400°F (200°C). While the oven is heating, wash and trim the Brussels sprouts. Cut them in half to ensure even cooking.

In a mixing bowl, toss the sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes. Halfway through, give them a stir to promote even browning.

While they roast, mix maple syrup and balsamic vinegar in a small bowl. After the Brussels sprouts are caramelized and tender, drizzle the glaze on top and stir well. Enjoy this tasty seasonal dish!

Ingredients:

• Fresh Brussels sprouts
• Maple syrup
• Balsamic vinegar
• Olive oil
• Salt
• Pepper

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Wash and trim Brussels sprouts, cutting them in half.
3. Toss sprouts with olive oil, salt, and pepper in a bowl.
4. Spread sprouts on a baking sheet and roast for 20-25 minutes.
5. Mix maple syrup and balsamic vinegar in a small bowl.
6. Drizzle glaze over roasted sprouts and stir before serving.

8) Carrot Ginger Soup

Carrot ginger soup is a delicious and warming dish perfect for chilly fall evenings. The bright flavor of fresh ginger pairs wonderfully with sweet carrots. This soup is both comforting and nutritious.

To make this soup, you’ll need about five to seven carrots, fresh ginger, and vegetable stock for a vegan option. You can also use chicken stock if preferred.

Start by sautéing onions and celery in butter until they are soft. Then add the chopped carrots, ginger, and your choice of stock. Let it all simmer until the carrots are tender. Finally, blend the soup until it’s smooth.

Ingredients

• 5-7 carrots
• Fresh ginger
• 1 onion
• 1 celery stalk
• 2 tablespoons butter
• 4 cups vegetable or chicken stock

Cooking Instructions

1. Sauté chopped onion and celery in butter until soft.
2. Add carrots and ginger, then stir well.
3. Pour in the stock and bring to a boil.
4. Simmer until carrots are tender, about 20 minutes.
5. Blend the soup until smooth.

9) Spinach and Ricotta Stuffed Shells

Spinach and ricotta stuffed shells are a cozy choice for a fall dinner. These pasta shells are filled with a creamy mixture that is both nutritious and delicious. You can make this dish easily, and it works well for family meals or dinner with friends.

To prepare, cook jumbo pasta shells until they are tender. For the filling, mix ricotta cheese, sautéed spinach, mozzarella, Parmesan, and seasonings like garlic powder, salt, and pepper.

Once the shells are filled, place them in a baking dish with marinara sauce. Bake at 375°F (190°C) for about 25 minutes until bubbly and golden on top.

Your kitchen will smell wonderful as the dish cooks, and it is sure to warm everyone’s heart.

Ingredients

• Jumbo pasta shells
• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Fresh spinach
• Garlic powder
• Salt
• Pepper
• Marinara sauce

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. Mix ricotta, mozzarella, Parmesan, spinach, garlic powder, salt, and pepper in a bowl.
4. Stuff each shell with the filling.
5. Spread marinara sauce in a baking dish.
6. Place stuffed shells in the dish and cover with more sauce.
7. Bake for 25 minutes until heated through.

10) Apple Walnut Salad

You will love this fresh and crunchy Apple Walnut Salad. It’s perfect for a cozy fall dinner. The mix of sweet apples and toasted walnuts creates a delightful flavor.

Start by choosing crisp apples like Granny Smith or Honeycrisp. They add sweetness and a bit of tartness. Toss in some toasted walnuts for crunch and healthy fats.

For the dressing, whisk together olive oil, Dijon mustard, maple syrup, and apple cider vinegar. This adds a tasty zing to your salad. Season with salt and pepper to taste.

This salad can be ready in just minutes. It’s light yet filling, making it a great side dish for your fall meals.

Cooking Instructions

1. Toast walnuts in a skillet over medium heat for 3-5 minutes.
2. Whisk together olive oil, mustard, maple syrup, and vinegar.
3. In a bowl, combine greens, apples, walnuts, and feta.
4. Drizzle dressing on top and season with salt and pepper.
5. Serve immediately and enjoy!