Recipe Roundup

83 Vegetarian Dinner Recipes for Fall

Seasonal produce, toasty flavors, and plenty of rich colors make these easy-to-cook meat-free dinners weeknight winners.
One of the best vegan dinner recipes squash soup and brown rice in a ceramic bowl.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

If the weather is warming up instead of cooling down, head this way for our all-around best vegetarian recipes →

  • One of the best vegan dinner recipes squash soup and brown rice in a ceramic bowl.
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    1/83

    Miso-Tahini Squash Soup With Brown Rice

    Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Chris Morocco
    2/83

    Baked Feta and Greens With Lemony Yogurt

    Turn warm feta, crispy chickpeas, and wilted hearty greens into a fork-and-knife vegetarian entrée in just about 30 minutes.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    5/83

    Lemony Pasta With Cauliflower, Chickpeas, and Arugula

    A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.

    Get This Recipe
  • Photo by Elizabeth Coetzee, Food styling by Judy Haubert
    6/83

    Butternut Squash Soup

    Go all-out autumnal with this easy soup recipe that combines roasted butternut squash with fresh ginger and cinnamon.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    7/83

    Sunflower Seed "Risotto" With Squash and Mushrooms

    To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow the sunflower cooking method for a basic go-to grain-free risotto, then swap in whatever seasonal vegetables you'd like to top it with.

    Get This Recipe
  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    8/83

    Cauliflower Steaks With Coconut-Turmeric Relish

    The vibrant relish—packed with golden raisins, minced red chiles, mustard seeds, and grated ginger—is key to this stunning vegetarian entrée.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    13/83

    Cheesy Delicata Squash and Kale Casserole

    Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in this lasagna-like casserole that's perfect for a hearty dinner. Quick-pickled raisins and nutty hazelnuts add brightness and crunch.

    Get This Recipe
  • Photo by Bobbi Lin
    14/83

    Hasselback Butternut Squash With Bay Leaves

    For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    15/83

    Vegetarian Three-Bean Chili

    Get all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.

    Get This Recipe
  • Photo by Candice Kumai
    16/83

    Spicy Tahini and Avocado Soba

    Soba + tahini + avocado? Enough said. This full- meal noodle salad is a great way to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.

    Get This Recipe
  • Photo by Danny Culbert
    29/83

    Caramelized Eggplant With Harissa Yogurt

    When you make eggplant in the air fryer, not only do you get a wonderful texture, but you have a healthier version than fried eggplant without anywhere near the mess to clean up.

    Get This Recipe
  • Photo by Candice Kumai
    30/83

    Turmeric-Kale Fried Rice

    The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.

    Get This Recipe
  • Photo by Ed Anderson
    31/83

    Cold Sesame Noodles with Cucumber

    As an entrée or a side dish, no one will complain about these peanut butter–, soy-, and ginger-dressed noodles.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    32/83

    Romesco Pasta Salad With Basil and Parmesan

    The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there's always something to bite into.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    33/83

    Charred Cabbage with Goat Cheese Raita and Cucumbers

    Go hard when charring the cabbage wedges—to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    34/83

    Torta Pasqualina

    Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

    Get This Recipe
  • 35/83

    Roasted Cauliflower with Coconut-Turmeric Relish

    The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.

    Get This Recipe
  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    36/83

    Little Gem Wedge Salad with Tahini Ranch

    Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

    Get This Recipe
  • Photo by Alex Lau
    51/83

    Fried Brown Rice with Kale and Turmeric

    In need of more greens in your life? Start with a simple fried rice tossed with kale and made extra zesty with turmeric, garlic, and lime juice.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich
    52/83

    Crispy Tofu in Shiitake Broth

    Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    55/83

    Baked Stuffed Shells (Conchiglie Ripiene al Forno)

    Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

    Get This Recipe
  • Photo by Matt Russell
    56/83

    Eggplant and Mushroom Tahcheen

    This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.

    Get This Recipe
  • Photo by Bobbi Lin
    69/83

    Mushroom-Thyme Pot Pies

    Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott
    70/83

    Pasta with Roasted Romanesco and Capers

    Seek out romanesco (a bright green, conical cousin to cauliflower) for this nutty, savory pasta dinner. Can’t find it? Broccoli or cauliflower will work well too.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    75/83

    Falafel Mushroom Loaf

    This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices.

    Get This Recipe
  • donna hay magazine, photography by William Meppem
    76/83

    Thai Coconut, Broccoli and Coriander Soup

    Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

    Get This Recipe
  • Hirsheimer & Hamilton
    77/83

    Soba and Maitake Mushrooms in Soy Broth

    This soup is trendy ramen's healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).

    Turn to this savory mushroom and noodle soup if you're feeling under the weather (or pressed for time). Made with a simple, gingery broth and nutty, wholesome soba, the warming dish will have you back on your feet (and dinner on the table) in no time.

    Get This Recipe
  • Gentl & Hyers
    78/83

    Root Vegetable Tarte Tatin

    Caution: this is a looker. Tangy goat cheese meets a sweet caramel glaze in a tart that showcases the best root vegetables of the season.

    Get This Recipe
  • Photo by Jason Lowe
    79/83

    Panang Vegetable Curry

    This spicy Thai dish is great for those nights when you want a dinner that's healthy, comforting, and won't take all evening to put together. Serve with bowls of fragrant jasmine rice.

    Get This Recipe
  • Photo by Peden & Munk
    80/83

    Chickpeas and Chard with Poached Eggs

    Spicy simmered chickpeas, poached eggs, and labneh (a Lebanese strained yogurt) make this the most protein-packed vegetarian dinner you'll eat this fall.

    Get This Recipe
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like grilled chicken wings and a citrus bitters cocktail.
The Most-Saved Recipes in the Epicurious App in May
Like green falafel smash burgers and a crispy rice salad.
23 Fresh Basil Recipes for Pesto and Beyond
Grilled corn with basil butter, pineapple shrimp noodles, slow-cooker pork with zesty basil sauce, and more.
19 Low-Alcohol Cocktails That Still Bring the Party
Like a strawberry-rhubarb spritz, a watermelon-sherry-kombucha cooler, and more low-ABV drinks for day drinking and keeping your witz.
41 Father’s Day Breakfasts to Say, “Thanks, Dad”
Extra-tender cinnamon rolls, everything-bagel quiche, a chorizo and egg crunchwrap, and more ways to show your gratitude.
31 Fourth of July Desserts for Star-Spangled Summer Fun
Like butter-pecan icebox cake, sour cherry pot pie, sheet pan shortcake, and more.
The Best Mac and Cheese You'll Ever Make (Restaurant-Quality)
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best mac and cheese at home. From the perfect melty sauce to a delicious toasted crust, follow Frank’s guide and never make a dry mac and cheese again.
19 Homemade Ice Cream Recipes Worth a Second (or Third or Fourth) Scoop
Hazelnut espresso, no-churn dark chocolate, raspberry-cardamom, and more dreamy combos.
Cheese Expert Tries Every Trader Joe’s Cheese
Trader Joe’s is famous for its cheese selection, but which ones are actually worth buying? Cheese expert Liz Thorpe joins Epicurious to taste test everything from classic Brie and sharp cheddar to more adventurous flavors like chocolate stilton and spicy scotch bonnet. Join Liz as she breaks down the best buys, hidden gems, and which cheeses to skip on your next Trader Joe’s run.
Pro Chefs Blind Taste Test Every Frozen Burrito
Chefs Yara Herrera, Eric See, and Adán Medrano are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent frozen burritos found on supermarket shelves. Which burritos pack the most bang for your budget, and which should you avoid at all costs?
Our Favorite Carla Hall Recipes
From a black-eyed pea salad to “by far the best” shrimp and grits.
Pro Chefs Blind Taste Test Every Hot Dog
Chefs Cara Nicoletti, Pat LaFrieda, and Matt Abdoo are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent hot dogs found on supermarket shelves. Which hot dogs pack the most bang for your budget, and which should you avoid at all costs?