15 Quick Fall Vegetarian Lunch Recipes to Try

Fall is the perfect season to enjoy warm, comforting, and nutrient-packed vegetarian lunches.

With the harvest bringing an abundance of seasonal vegetables like squash, sweet potatoes, kale, and mushrooms, it’s easy to create hearty meals that are both satisfying and healthy.

These 15 fall vegetarian lunch recipes feature a variety of grains, legumes, roasted vegetables, and flavorful sauces.

They are perfect for cozy weekday meals, meal prep, or entertaining guests who enjoy plant-based options.

From wholesome bowls and soups to stuffed vegetables and savory wraps, each recipe highlights the rich flavors and colors of autumn produce.

Whether you’re a vegetarian, looking to reduce meat consumption, or simply craving seasonal comfort food, this collection will inspire delicious lunches all season long.

15 Quick Fall Vegetarian Lunch Recipes to Try

Fall is the ideal time to experiment with hearty, plant-based meals that celebrate the season’s bounty.

These 15 vegetarian lunch recipes are packed with flavor, nutrition, and seasonal ingredients.

From roasted squash bowls to comforting lentil soups and stuffed vegetables, there’s something for everyone.

Try these recipes to add warmth, color, and creativity to your autumn meals.

They are perfect for meal prep, weeknight lunches, or sharing with family and friends.

By incorporating these seasonal vegetarian recipes, you can enjoy nourishing, satisfying lunches that embrace the essence of fall.

Roasted Butternut Squash and Quinoa Salad

This hearty salad combines roasted butternut squash, nutty quinoa, and crisp autumn vegetables.

Dried cranberries and toasted pecans add sweetness and crunch, while a maple-Dijon vinaigrette ties all flavors together for a seasonal, satisfying lunch.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup baby spinach
• ½ cup dried cranberries
• ¼ cup toasted pecans
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a saucepan, cook quinoa with vegetable broth according to package instructions; fluff with a fork.
3. In a small bowl, whisk olive oil, maple syrup, Dijon mustard, salt, and pepper for dressing.
4. In a large bowl, combine roasted squash, cooked quinoa, spinach, dried cranberries, and toasted pecans. Drizzle with dressing and toss gently.
5. Serve warm or at room temperature for a balanced, flavorful fall lunch.

This roasted butternut squash and quinoa salad is hearty, nutritious, and full of autumn flavors.

The sweetness of cranberries and maple vinaigrette complements the nutty quinoa and tender squash.

It’s a satisfying vegetarian lunch perfect for cool fall days.

Autumn Vegetable Lentil Soup

This comforting soup combines tender lentils, roasted root vegetables, and aromatic herbs.

It’s a nutrient-dense, filling meal that’s perfect for cozy fall lunches or dinner prep.

Ingredients

• 1 cup brown or green lentils, rinsed
• 2 carrots, diced
• 2 parsnips, diced
• 1 small butternut squash, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp thyme
• 1 tsp rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and butternut squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
3. Add lentils, roasted vegetables, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer 25–30 minutes until lentils are tender.
4. Season with salt and pepper. Optionally, blend half of the soup for a creamier texture.
5. Serve warm with crusty bread for a wholesome, fall-inspired lunch.

This autumn vegetable lentil soup is hearty, nutritious, and full of warming spices.

The roasted vegetables enhance flavor while lentils provide protein and fiber.

It’s a cozy, filling vegetarian lunch perfect for chilly fall days.

Sweet Potato and Black Bean Tacos

These tacos feature roasted sweet potatoes, black beans, and crisp cabbage in soft corn tortillas.

A creamy avocado-lime sauce adds freshness and tang, making them a vibrant and satisfying vegetarian lunch option.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 cup shredded red cabbage
• 8 small corn tortillas
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 1 avocado
• 1 tbsp lime juice
• 2 tbsp Greek yogurt or plant-based yogurt

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25–30 minutes until tender.
2. Mash avocado with lime juice and yogurt to make a creamy sauce. Set aside.
3. Warm corn tortillas in a skillet or oven.
4. Assemble tacos by layering roasted sweet potatoes, black beans, shredded cabbage, and a drizzle of avocado-lime sauce.
5. Serve immediately with lime wedges for a bright, flavorful fall lunch.

These sweet potato and black bean tacos are hearty, colorful, and packed with fall flavors.

The creamy avocado sauce balances the roasted sweetness of the potatoes.

They make a quick, satisfying, and nutritious vegetarian lunch for any autumn day.

Pumpkin and Spinach Lasagna Roll-Ups

This vegetarian twist on lasagna uses roasted pumpkin purée and fresh spinach layered with ricotta cheese in tender pasta sheets.

Each roll-up is baked in marinara sauce and topped with mozzarella, creating a warm, cheesy, and comforting fall lunch that’s easy to portion and serve.

Ingredients

• 8 lasagna noodles, cooked al dente
• 1 cup pumpkin purée
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup mozzarella cheese, shredded
• 1 ½ cups marinara sauce
• ½ tsp nutmeg
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Mix pumpkin purée, ricotta cheese, chopped spinach, nutmeg, salt, and pepper in a bowl.
3. Lay out lasagna noodles, spread pumpkin mixture evenly, and roll each one tightly.
4. Pour half of the marinara sauce into the baking dish. Place roll-ups seam-side down, top with remaining marinara, and sprinkle mozzarella over.
5. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.

These pumpkin and spinach lasagna roll-ups are cozy, creamy, and perfectly portioned.

They blend fall flavors with classic Italian comfort food.

Each bite is rich and satisfying, making it a great vegetarian lunch to warm you up on chilly autumn days.

Harvest Grain Bowl with Maple-Tahini Dressing

This nourishing grain bowl highlights roasted fall vegetables, hearty farro, and crunchy chickpeas.

The maple-tahini dressing brings a sweet, nutty balance, making it a nutrient-rich, protein-packed vegetarian lunch that’s as filling as it is flavorful.

Ingredients

• 1 cup farro, cooked
• 1 small sweet potato, cubed
• 1 cup Brussels sprouts, halved
• ½ cup roasted chickpeas
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp warm water

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes until golden.
2. Whisk tahini, maple syrup, lemon juice, and water in a small bowl until smooth.
3. In a serving bowl, layer farro, roasted vegetables, and crispy chickpeas.
4. Drizzle generously with maple-tahini dressing. Garnish with herbs or pumpkin seeds if desired.

This harvest grain bowl is hearty, flavorful, and beautifully showcases fall produce.

The creamy maple-tahini dressing adds warmth and depth.

It’s a wholesome vegetarian lunch packed with texture and nutrition, perfect for fueling crisp autumn afternoons.

Caramelized Onion and Mushroom Flatbread

This savory flatbread combines caramelized onions, earthy mushrooms, and creamy goat cheese on a crisp crust.

It’s quick to prepare yet elegant enough for entertaining, making it a versatile and satisfying fall vegetarian lunch.

Ingredients

• 1 prepared flatbread or pizza crust
• 2 medium onions, thinly sliced
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• ½ cup goat cheese, crumbled
• 1 tsp fresh thyme
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a skillet. Add onions and cook over low heat for 20 minutes, stirring occasionally, until golden and caramelized. Add balsamic vinegar and cook for 2 minutes more.
2. In the same skillet, sauté mushrooms until tender. Season with salt, pepper, and thyme.
3. Preheat oven to 400°F (200°C). Place flatbread on a baking sheet. Spread caramelized onions evenly, then top with mushrooms and goat cheese.
4. Bake for 10–12 minutes until crust is crisp and cheese is warm. Slice and serve immediately.

This caramelized onion and mushroom flatbread is savory, earthy, and full of autumn comfort.

The tangy goat cheese balances the sweetness of the onions beautifully.

It’s a quick vegetarian lunch that’s both cozy and sophisticated for fall.

Roasted Butternut Squash and Kale Salad

This hearty salad combines roasted butternut squash, fresh kale, and crunchy walnuts with a tangy apple cider vinaigrette.

It’s colorful, nutrient-rich, and satisfying enough to stand alone as a wholesome vegetarian lunch while highlighting the best flavors of fall.

Ingredients

• 3 cups butternut squash, cubed
• 3 cups kale, de-stemmed and chopped
• ½ cup walnuts, toasted
• ½ cup dried cranberries
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup

Instructions

1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a small jar, whisk apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt for the vinaigrette.
3. In a large bowl, massage kale with a drizzle of olive oil until slightly softened. Add roasted squash, walnuts, and cranberries.
4. Drizzle dressing over salad and toss until well combined. Serve slightly warm or at room temperature.

This roasted butternut squash and kale salad is both nourishing and seasonal.

It balances sweet, savory, and tangy notes beautifully.

Every bite is hearty yet refreshing, making it an ideal vegetarian lunch to enjoy during crisp fall days.

Sweet Potato and Black Bean Chili

A warming vegetarian chili made with tender sweet potatoes, hearty black beans, and a smoky blend of spices.

This one-pot dish is flavorful, protein-rich, and satisfying, making it a perfect fall lunch to keep you cozy and full.

Ingredients

• 2 medium sweet potatoes, diced
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until fragrant.
2. Stir in sweet potatoes, chili powder, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low.
4. Simmer for 25–30 minutes until sweet potatoes are tender and flavors are blended. Adjust seasoning as needed.

This sweet potato and black bean chili is hearty, smoky, and deeply comforting.

It’s packed with nutrients and bold flavors.

Enjoy it with warm cornbread or over rice for a filling vegetarian lunch that embraces autumn warmth.

Autumn Veggie Quinoa Stuffed Peppers

These vibrant stuffed peppers are filled with quinoa, roasted vegetables, and autumn spices, then baked until tender.

The result is a healthy, flavorful, and colorful vegetarian lunch that is as beautiful to serve as it is to eat.

Ingredients

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 small zucchini, diced
• 1 small carrot, diced
• ½ cup corn kernels
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• ½ cup shredded cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. Heat olive oil in a skillet and sauté zucchini, carrot, and corn with cumin, paprika, salt, and pepper until tender.
3. Stir vegetables into cooked quinoa and mix well. Stuff the mixture into each bell pepper.
4. Place stuffed peppers in the baking dish, cover with foil, and bake for 30 minutes. If using cheese, uncover and top peppers with cheese during the last 10 minutes.

These quinoa stuffed peppers are hearty, flavorful, and full of autumn color.

They showcase wholesome fall vegetables in a fun, comforting dish.

Each pepper is perfectly portioned for a vegetarian lunch that feels both satisfying and nourishing.

Roasted Cauliflower and Chickpea Wraps

These wraps feature roasted cauliflower and chickpeas tossed in warm spices, combined with crisp greens and a creamy tahini sauce.

They’re a quick, flavorful, and portable vegetarian lunch that highlights autumn flavors while remaining light and satisfying.

Ingredients

• 1 small head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 4 large whole wheat tortillas
• 1 cup shredded lettuce or spinach
• ¼ cup tahini
• 1 tbsp lemon juice
• 1–2 tbsp water (to thin sauce)

Instructions

1. Preheat oven to 400°F (200°C). Toss cauliflower and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a small bowl, whisk tahini, lemon juice, and water to make a smooth sauce. Adjust consistency as needed.
3. Warm tortillas and layer with shredded greens. Add roasted cauliflower and chickpeas.
4. Drizzle tahini sauce over the filling, roll up, and slice in half. Serve immediately.

These roasted cauliflower and chickpea wraps are smoky, flavorful, and satisfying.

The creamy tahini sauce balances the roasted vegetables beautifully.

They make a perfect vegetarian lunch for busy fall days or on-the-go meals.

Butternut Squash and Lentil Curry

A warm and comforting curry made with tender butternut squash, red lentils, and aromatic spices.

It’s rich in flavor, fiber, and protein, making it a wholesome vegetarian lunch option for cooler autumn afternoons.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can coconut milk
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tbsp olive oil
• 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 fragrant, about 3–4 minutes.
2. Add curry powder and cumin; cook for 1 minute to release aromas.
3. Stir in butternut squash, lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until squash and lentils are tender.
4. Season with salt and pepper. Garnish with fresh cilantro and serve with rice or naan.

This butternut squash and lentil curry is creamy, spiced, and comforting.

It’s rich in flavor while remaining wholesome and nourishing.

Perfect as a vegetarian lunch that warms you up on crisp fall days.

Autumn Vegetable Stir-Fry with Brown Rice

This colorful stir-fry includes seasonal vegetables such as Brussels sprouts, carrots, and mushrooms, served over nutty brown rice.

A ginger-soy sauce adds depth and warmth, making it a quick, satisfying, and nutrient-packed vegetarian lunch.

Ingredients

• 1 cup brown rice, cooked
• 1 cup Brussels sprouts, halved
• 1 cup carrots, julienned
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp sesame seeds (optional)

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté 1–2 minutes until fragrant.
2. Add Brussels sprouts, carrots, and mushrooms. Stir-fry 7–10 minutes until vegetables are tender-crisp.
3. Drizzle with soy sauce and sesame oil; toss to coat evenly.
4. Serve stir-fried vegetables over warm brown rice. Sprinkle with sesame seeds for garnish.

This autumn vegetable stir-fry is vibrant, flavorful, and packed with nutrients.

The ginger-soy sauce enhances the natural sweetness of the fall vegetables.

It’s a quick, satisfying, and wholesome vegetarian lunch for busy fall days.

Roasted Root Vegetable and Farro Bowl

This wholesome bowl features a mix of roasted root vegetables such as carrots, parsnips, and sweet potatoes combined with nutty farro.

A drizzle of tangy mustard vinaigrette adds brightness and brings all the flavors together for a satisfying vegetarian lunch.

Ingredients

• 1 cup farro, cooked
• 2 carrots, diced
• 2 parsnips, diced
• 1 small sweet potato, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1 tbsp olive oil (for vinaigrette)

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a small bowl, whisk Dijon mustard, apple cider vinegar, maple syrup, and olive oil to make the vinaigrette.
3. In a serving bowl, combine cooked farro with roasted vegetables. Drizzle with vinaigrette and toss to coat.
4. Serve warm or at room temperature for a nutrient-rich fall lunch.

This roasted root vegetable and farro bowl is hearty, earthy, and full of autumn flavors.

The tangy mustard vinaigrette enhances the natural sweetness of the roasted vegetables.

It’s a satisfying vegetarian lunch that’s wholesome and nourishing.

Autumn Vegetable and White Bean Stew

This hearty stew features seasonal vegetables like squash, carrots, and kale simmered with creamy white beans.

It’s a comforting, protein-packed vegetarian lunch perfect for chilly fall afternoons.

Ingredients

• 1 cup white beans, cooked or canned, drained
• 1 small butternut squash, cubed
• 2 carrots, diced
• 2 cups chopped kale
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots and butternut squash; cook 5 minutes.
3. Stir in white beans, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer 25–30 minutes until vegetables are tender.
4. Add chopped kale during the last 5 minutes. Season with salt and pepper.
5. Serve warm with crusty bread or over grains if desired.

This autumn vegetable and white bean stew is rich, savory, and satisfying.

The combination of root vegetables and beans creates a hearty, nutritious meal.

It’s a perfect vegetarian lunch to warm you on crisp fall days.

Stuffed Acorn Squash with Wild Rice and Cranberries

This festive dish features roasted acorn squash filled with a savory-sweet mixture of wild rice, cranberries, and nuts.

It’s visually stunning, flavorful, and hearty enough to serve as a vegetarian main for lunch or dinner.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked wild rice
• ¼ cup dried cranberries
• ¼ cup chopped walnuts or pecans
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp cinnamon
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Brush acorn squash halves with olive oil, season with salt and pepper, and roast cut-side down for 25–30 minutes.
2. In a skillet, heat olive oil and sauté onion and garlic until softened. Add cooked wild rice, cranberries, walnuts, cinnamon, salt, and pepper; mix well.
3. Remove squash from oven and fill each half with the rice mixture.
4. Return stuffed squash to the oven and bake another 10–15 minutes until heated through.
5. Serve warm as a colorful and flavorful fall lunch.

This stuffed acorn squash is hearty, sweet, and perfectly spiced for autumn.

The combination of wild rice, cranberries, and nuts adds texture, flavor, and nutrition.

It’s a beautiful vegetarian lunch that’s satisfying and seasonal.