15 Nutritious Fall Vegetarian Dinner Recipes To Try

Fall is the perfect season for warm, comforting, and hearty vegetarian meals.

As the weather cools, our taste buds crave rich flavors, seasonal vegetables, and wholesome ingredients.

From roasted root vegetables to creamy casseroles and savory soups, fall vegetarian dinners highlight the best of the harvest.

These meals are packed with nutrients, flavor, and textures that make dinner satisfying for vegetarians and omnivores alike.

Incorporating seasonal produce such as squash, mushrooms, sweet potatoes, kale, and Brussels sprouts ensures fresh, vibrant, and healthy dishes.

These 15 fall vegetarian dinner recipes will help you enjoy hearty, flavorful meals without relying on meat.

Whether you are cooking for family, friends, or just yourself, these dishes are comforting, delicious, and easy to prepare.

With a mix of soups, casseroles, pasta, grain bowls, and roasted vegetable dishes, there’s something for every autumn dinner table.

These recipes prove that vegetarian dinners can be filling, flavorful, and perfect for the cozy fall season.

15 Nutritious Fall Vegetarian Dinner Recipes To Try

Fall vegetarian dinners are a delicious way to celebrate seasonal produce and hearty flavors.

These 15 recipes feature the best of autumn vegetables, from roasted squash and sweet potatoes to mushrooms, kale, and Brussels sprouts.

They are versatile, nutritious, and satisfying, suitable for family dinners, meal prep, or special occasions.

By using fresh, seasonal ingredients, you can create meals that are flavorful, colorful, and comforting.

These dishes prove that vegetarian cooking doesn’t have to be boring or plain—it can be rich, creative, and fulfilling.

From casseroles to soups, pasta dishes to grain bowls, fall vegetarian dinners offer variety, texture, and warmth.

Enjoy these recipes to nourish your body, delight your taste buds, and celebrate the best flavors of autumn.

Roasted Butternut Squash and Kale Lasagna

This comforting lasagna layers roasted butternut squash, tender kale, and creamy ricotta for a rich and satisfying fall dinner.

A sage-infused béchamel sauce adds warmth and depth while enhancing the natural sweetness of the squash.

It’s perfect for family dinners, cozy evenings, or special autumn occasions.

Ingredients:

• 9–12 lasagna noodles
• 4 cups butternut squash, peeled and cubed
• 3 cups chopped kale, stems removed
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a saucepan, melt butter over medium heat. Whisk in flour to make a roux. Gradually add milk, stirring until thickened. Stir in sage, salt, and pepper.
3. Boil lasagna noodles according to package instructions. Drain and set aside.
4. In a baking dish, layer noodles, roasted squash, kale, ricotta, and béchamel sauce. Repeat layers and top with mozzarella and Parmesan.
5. Bake at 375°F (190°C) for 30–35 minutes until bubbly and golden on top. Let cool slightly before serving.

This roasted butternut squash and kale lasagna is rich, creamy, and hearty.

The combination of roasted squash, tender kale, and creamy cheeses makes it a perfect fall dinner.

It’s satisfying, flavorful, and ideal for cozy evenings or entertaining guests.

Autumn Harvest Vegetable Curry

This warm and flavorful curry combines sweet potatoes, carrots, cauliflower, and chickpeas in a rich coconut sauce.

A blend of fall spices, ginger, and garlic gives it a comforting depth that’s perfect for cooler evenings.

It works beautifully as a main dish served with rice or warm naan bread.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups sweet potatoes, peeled and cubed
• 2 cups carrots, sliced
• 2 cups cauliflower florets
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant and softened.
2. Add sweet potatoes, carrots, and cauliflower. Stir in curry powder, cumin, salt, and pepper. Cook for 5 minutes.
3. Pour in coconut milk and bring to a simmer. Add chickpeas and cook for 20–25 minutes until vegetables are tender.
4. Adjust seasoning to taste. Garnish with fresh cilantro before serving. Serve hot with rice or naan.

This autumn harvest vegetable curry is hearty, creamy, and packed with flavor.

The combination of tender vegetables, chickpeas, and aromatic spices makes it a perfect fall vegetarian dinner.

It’s comforting, nourishing, and ideal for cozy nights or entertaining family.

Mushroom and Wild Rice Stuffed Acorn Squash

This elegant fall dish features roasted acorn squash stuffed with a savory mixture of wild rice, mushrooms, cranberries, and herbs.

A hint of sage and thyme enhances the earthy flavors, making it perfect for a festive vegetarian dinner.

It’s both visually stunning and delicious, ideal for family meals or holiday gatherings.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 tablespoons olive oil
• 1 cup cooked wild rice
• 1 cup mushrooms, diced
• ½ cup dried cranberries
• ½ cup chopped walnuts
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with 1 tablespoon olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.
2. In a skillet, heat remaining olive oil. Sauté onion, garlic, and mushrooms until softened. Add cooked wild rice, cranberries, walnuts, thyme, sage, salt, and pepper. Stir to combine.
3. Remove squash from oven and fill each half with the wild rice mixture. Return to oven and bake for an additional 10 minutes.
4. Serve warm as a main course or side dish.

This mushroom and wild rice stuffed acorn squash is savory, slightly sweet, and full of autumn flavors.

The combination of roasted squash, earthy mushrooms, and nutty wild rice makes it satisfying and elegant.

It’s perfect for fall dinners, holiday meals, or special occasions

Creamy Pumpkin and Sage Risotto

This rich risotto features creamy pumpkin puree, Arborio rice, and fragrant fresh sage, creating a comforting fall dinner.

A touch of Parmesan cheese adds depth and creaminess, enhancing the natural sweetness of the pumpkin.

It’s perfect as a main dish or a luxurious side for autumn meals.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• ½ cup grated Parmesan cheese
• 1 teaspoon fresh sage, chopped
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add Arborio rice and toast for 1–2 minutes, stirring constantly.
3. Gradually add warm vegetable broth, one ladle at a time, stirring continuously until the rice absorbs the liquid before adding more.
4. When rice is creamy and tender, stir in pumpkin puree, Parmesan cheese, butter, sage, salt, and pepper.
5. Serve immediately, garnished with extra sage if desired.

This creamy pumpkin and sage risotto is rich, savory, and perfectly comforting for fall.

The pumpkin adds sweetness while the sage and Parmesan create a deep, aromatic flavor.

It’s an elegant, satisfying vegetarian dinner ideal for cozy evenings.

Roasted Root Vegetable and Quinoa Bowl

This hearty fall bowl features roasted sweet potatoes, carrots, and beets over a bed of protein-rich quinoa.

A tangy maple-dijon dressing brings out the natural sweetness of the vegetables while adding depth and flavor.

It’s perfect for a healthy, filling dinner that’s both colorful and satisfying.

Ingredients:

• 2 cups cooked quinoa
• 2 cups sweet potatoes, cubed
• 2 cups carrots, sliced
• 1 cup roasted beets, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ cup chopped walnuts

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, carrots, and beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt to make the dressing.
3. In serving bowls, layer cooked quinoa and roasted vegetables.
4. Drizzle dressing over the top and sprinkle with chopped walnuts. Serve warm.

This roasted root vegetable and quinoa bowl is hearty, sweet, and tangy with a satisfying crunch.

The combination of roasted autumn vegetables and protein-packed quinoa makes it filling and nutritious.

It’s perfect for weeknight dinners or a healthy, colorful fall meal.

Cheesy Spinach and Mushroom Stuffed Shells

This fall-friendly pasta dish features jumbo pasta shells filled with a mixture of sautéed mushrooms, spinach, and ricotta cheese.

Topped with marinara sauce and melted mozzarella, it’s comforting, cheesy, and perfect for a vegetarian dinner.

It works well for family meals, casual entertaining, or cozy autumn nights.

Ingredients:

• 12–15 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• 1 cup mushrooms, diced
• 3 cups fresh spinach, chopped
• 2 cups marinara sauce
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions and drain.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, then add mushrooms and spinach. Cook until spinach wilts and mushrooms are tender. Season with salt and pepper.
3. In a bowl, mix sautéed vegetables with ricotta cheese.
4. Stuff each pasta shell with the mixture and place in a baking dish. Pour marinara sauce over the shells and sprinkle with mozzarella.
5. Bake for 25–30 minutes until bubbly and golden. Serve warm.

These cheesy spinach and mushroom stuffed shells are hearty, flavorful, and comforting.

The combination of tender pasta, creamy ricotta, and savory vegetables makes it perfect for fall dinners.

It’s an easy, crowd-pleasing vegetarian meal for any autumn occasion.

Lentil and Butternut Squash Stew

This hearty stew combines protein-rich lentils with sweet butternut squash and aromatic vegetables for a comforting fall dinner.

A blend of cumin, coriander, and smoked paprika adds warmth and depth, perfect for chilly evenings.

It’s ideal as a main course served with crusty bread or over rice.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups butternut squash, cubed
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrots until softened.
2. Add cumin, smoked paprika, coriander, salt, and pepper. Stir for 1–2 minutes until fragrant.
3. Add lentils, butternut squash, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils and squash are tender.
4. Adjust seasoning if needed. Garnish with fresh parsley and serve hot with crusty bread or rice.

This lentil and butternut squash stew is hearty, flavorful, and warming.

The combination of tender lentils, sweet squash, and aromatic spices makes it perfect for autumn dinners.

It’s nourishing, filling, and ideal for cozy evenings or family meals.

Roasted Vegetable and Chickpea Grain Bowl

This colorful grain bowl features roasted seasonal vegetables, protein-rich chickpeas, and a tangy tahini dressing.

Sweet potatoes, Brussels sprouts, and carrots provide warmth and autumn flavors, while chickpeas add a satisfying texture.

It’s perfect for a healthy, filling dinner that’s both nutritious and visually appealing.

Ingredients:

• 2 cups cooked quinoa or brown rice
• 2 cups sweet potatoes, cubed
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, Brussels sprouts, carrots, and chickpeas with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until vegetables are tender.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and 1 tablespoon olive oil to make the dressing.
3. Divide cooked quinoa or rice into bowls and top with roasted vegetables and chickpeas.
4. Drizzle tahini dressing over the bowl and serve immediately.

This roasted vegetable and chickpea grain bowl is hearty, colorful, and packed with flavor.

The combination of roasted fall vegetables, protein-rich chickpeas, and tangy tahini dressing makes it satisfying.

It’s healthy, easy to prepare, and perfect for weeknight dinners or meal prep.

Sweet Potato and Black Bean Enchiladas

These vegetarian enchiladas feature roasted sweet potatoes and black beans, smothered in a rich tomato-enchilada sauce.

A sprinkle of cheese and fresh cilantro adds a flavorful finishing touch, perfect for a cozy fall dinner.

They’re ideal for family meals or a casual dinner with friends.

Ingredients:

• 8 small flour or corn tortillas
• 2 cups roasted sweet potatoes, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 2 cups enchilada sauce
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, then add cumin, salt, and pepper. Stir in black beans and roasted sweet potatoes.
2. Spoon the filling into tortillas and roll tightly. Place in a baking dish, seam side down.
3. Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
4. Bake for 20–25 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

These sweet potato and black bean enchiladas are savory, slightly sweet, and comforting.

The combination of roasted sweet potatoes, black beans, and rich enchilada sauce makes them perfect for fall dinners.

They’re flavorful, satisfying, and great for family or casual entertaining.

Autumn Vegetable Shepherd’s Pie

This vegetarian shepherd’s pie features a hearty mix of lentils, mushrooms, carrots, and peas topped with creamy mashed potatoes.

A touch of thyme and garlic adds warmth and depth, making it a comforting fall dinner.

It’s perfect for family meals, cozy nights, or festive autumn gatherings.

Ingredients:

• 4 cups mashed potatoes
• 2 cups cooked lentils
• 1 cup mushrooms, diced
• 1 cup carrots, diced
• ½ cup peas
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• 1 tablespoon tomato paste
• ½ cup vegetable broth
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Sauté onion, garlic, mushrooms, and carrots until tender.
2. Stir in lentils, peas, tomato paste, thyme, vegetable broth, salt, and pepper. Cook for 5 minutes until heated through.
3. Transfer the mixture to a baking dish and spread mashed potatoes evenly over the top.
4. Bake for 25–30 minutes until the mashed potatoes are slightly golden. Serve warm.

This autumn vegetable shepherd’s pie is hearty, savory, and comforting.

The combination of lentils, vegetables, and creamy mashed potatoes makes it perfect for chilly fall evenings.

It’s nourishing, satisfying, and ideal for family dinners or seasonal meals.

Creamy Mushroom and Spinach Pasta

This pasta dish features tender noodles coated in a creamy sauce with sautéed mushrooms and fresh spinach.

Garlic, thyme, and Parmesan add depth, creating a rich and comforting fall dinner.

It’s quick to prepare yet elegant enough for special occasions.

Ingredients:

• 12 oz pasta of choice
• 2 cups mushrooms, sliced
• 3 cups fresh spinach
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream or plant-based cream
• ½ cup grated Parmesan
• 1 teaspoon fresh thyme
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions and drain. Set aside.
2. Heat olive oil in a skillet over medium heat. Sauté garlic and mushrooms until tender and lightly browned.
3. Add spinach and cook until wilted. Stir in cream, Parmesan, thyme, salt, and pepper. Simmer for 3–5 minutes until sauce thickens.
4. Toss cooked pasta in the sauce and serve immediately, garnished with extra Parmesan if desired.

This creamy mushroom and spinach pasta is rich, savory, and comforting.

The combination of tender pasta, earthy mushrooms, and creamy sauce makes it ideal for fall dinners.

It’s easy to make, flavorful, and perfect for weeknight or weekend meals.

Stuffed Bell Peppers with Quinoa and Roasted Vegetables

These colorful bell peppers are filled with a savory mixture of quinoa, roasted vegetables, and aromatic herbs.

A hint of smoked paprika and garlic enhances the earthy flavors, creating a satisfying fall dinner.

They’re perfect as a main dish or festive side for family gatherings.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 2 cups cooked quinoa
• 1 cup roasted zucchini, diced
• 1 cup roasted eggplant, diced
• ½ cup corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly brush bell peppers with olive oil and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, then add roasted zucchini, eggplant, corn, cooked quinoa, smoked paprika, salt, and pepper. Stir to combine.
3. Stuff each bell pepper with the quinoa-vegetable mixture and place in a baking dish.
4. Top with shredded cheese if desired and bake for 20–25 minutes until peppers are tender. Serve warm.

These stuffed bell peppers are savory, colorful, and hearty.

The combination of quinoa, roasted vegetables, and aromatic spices makes them filling and flavorful.

They’re perfect for a nutritious and elegant fall dinner.

Sweet Potato and Black Bean Tacos

These hearty tacos feature roasted sweet potatoes, black beans, and warm spices for a flavorful fall dinner.

A squeeze of lime and a sprinkle of fresh cilantro add brightness and freshness to each bite.

They’re perfect for weeknight dinners, casual gatherings, or a quick and satisfying autumn meal.

Ingredients:

• 8 small corn or flour tortillas
• 2 cups roasted sweet potatoes, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a skillet, sauté onion and garlic until soft. Add roasted sweet potatoes and black beans, stirring to combine and heat through.
3. Warm tortillas in a skillet or oven. Fill each tortilla with the sweet potato and black bean mixture.
4. Garnish with fresh cilantro and a squeeze of lime juice. Serve immediately.

These sweet potato and black bean tacos are hearty, flavorful, and slightly sweet.

The combination of roasted vegetables, spices, and fresh garnishes makes them a perfect fall dinner.

They’re easy to prepare, nutritious, and ideal for family or friends

Creamy Cauliflower and White Bean Stew

This comforting stew combines roasted cauliflower, creamy white beans, and aromatic herbs for a satisfying vegetarian dinner.

A touch of garlic, thyme, and smoked paprika gives depth and warmth, perfect for chilly autumn nights.

It’s ideal as a main course served with crusty bread or warm grains.

Ingredients:

• 1 head cauliflower, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until golden.
2. Heat remaining olive oil in a pot. Sauté onion and garlic until soft and fragrant. Add smoked paprika and thyme, stirring for 1–2 minutes.
3. Add roasted cauliflower, white beans, and vegetable broth. Simmer for 15–20 minutes.
4. Adjust seasoning to taste. Serve hot, garnished with fresh parsley.

This creamy cauliflower and white bean stew is hearty, flavorful, and comforting.

The roasted cauliflower and aromatic herbs make it perfect for cozy fall evenings.

It’s nutritious, satisfying, and ideal as a main course or dinner centerpiece.

Autumn Ratatouille with Polenta

This classic ratatouille combines roasted zucchini, eggplant, bell peppers, and tomatoes for a colorful fall vegetarian dinner.

Served over creamy polenta, it’s rich, comforting, and perfect for family meals or festive occasions.

It’s visually stunning and packed with seasonal flavors.

Ingredients:

• 1 zucchini, diced
• 1 eggplant, diced
• 2 bell peppers, diced
• 2 tomatoes, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and pepper, to taste
• 1 cup polenta
• 4 cups water or vegetable broth
• ¼ cup grated Parmesan (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, eggplant, bell peppers, tomatoes, onion, and garlic with olive oil, salt, pepper, and thyme. Roast for 25–30 minutes until tender and lightly browned.
2. Meanwhile, cook polenta in water or vegetable broth according to package instructions. Stir in Parmesan if desired.
3. Serve roasted ratatouille over a bed of creamy polenta. Garnish with extra thyme or fresh herbs.

This autumn ratatouille with polenta is hearty, colorful, and packed with flavor.

The combination of roasted vegetables and creamy polenta makes it perfect for cozy fall dinners.

It’s elegant, nutritious, and ideal for family meals or entertaining guests.