Autumn vegetarian recipes

Create vegetarian fall dishes with fresh, seasonal vegetables like butternut squash, broccoli, mushrooms, and potatoes.

Vegetable stew with pumpkin and chickpeas in a slow cooker

If you haven't started slow cooking yet, now's the time. Combine the chickpeas, butternut squash, and Swiss chard and let simmer for 8 hours. Ladle out and sprinkle with Parmesan cheese.

White corn porridge with baked pumpkin, hazelnuts and blue cheese

Corn porridge is great for more than just breakfast: add some roasted autumn vegetables for a filling lunch.

Spring rolls with cheddar cheese and broccoli

Cheese and vegetable rolls are convenient as an on-the-go snack, but they can also be enjoyed at the table during a family dinner.

Orecchiette pasta with rapini pesto

When you're craving pesto pasta, try Anne Burrell's vegetable-rich dish. To cut down on the oil, she adds ricotta cheese to the sauce, then blends rapini, toasted walnuts, and a little Parmesan.

Warm pumpkin salad with tangerines and spinach

Give your usual spinach salad a fall twist by adding tangerines, cranberries, and butternut squash.

Pumpkin soup with curry seasoning

Give pumpkin soup an Indian twist by adding lime sour cream and curry powder.

Vegetarian Shepherd's Pie

The key to achieving the "meaty" texture in this pie is the vegetable patties. Make them a day ahead to save time.

Vegetable lasagna with zucchini, asparagus and spinach

Lasagna tastes even better when served in individual portions. This dish, with zucchini, asparagus, spinach, and carrots, is so filling you won't miss the meat.

Minestrone soup in a slow cooker

Minestrone is an Italian vegetable soup with beans and pasta. This version is made in a slow cooker and uses vegetable broth instead of chicken.

Hot sandwiches with pumpkin, cheese and caramelized onions

Unleash the sandwich king (or queen) within you. You've probably never made such a rich, slightly spicy cheese sandwich before.

Couscous with seven summer vegetables

If you don't have couscous, this vegetable stew can be served with brown rice or quinoa.

Pumpkin risotto in a slow cooker

Use a pressure cooker to make a smooth, no-stir risotto. Substitute vegetable broth for chicken broth.

Tex-Mex Rice and Beans

Fresh salsa, rice, black-eyed beans, and cheddar cheese combine in this delicious Mexican dish that's ready in half an hour.

Pearl barley risotto with mushrooms and pumpkin

Emeril makes her own version of traditional risotto using pearl barley and autumn vegetables; the dish is just as tender. For a vegetarian risotto, use vegetable broth instead of chicken.

Asian noodles with tofu

Udon are thick wheat noodles used in Japanese cuisine. They are sold in Asian grocery stores. In this vegetarian soup, you can substitute linguine.

Vegetarian Potato and Pea Pie

Aida Mollenkamp's vegetarian pie is made with mushrooms, carrots, fennel, and potatoes, and topped with store-bought puff pastry.

Vegetable Ribollita with Savoy Cabbage, Spinach and Celery

Ribollita is a thick Tuscan soup with pieces of bread, beans and seasonal vegetables.

Sweet Potato and Peanut Soup

Ellie Krieger's sweet potato soup is not too high in calories (290 kcal per serving), but it is very filling.

Steamed pumpkin with roasted chickpeas

Season sweet pumpkin and cauliflower with ginger, coriander, and sesame oil. Add protein-rich roasted chickpeas and serve with brown rice.









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