Healthy Lifestyle Diets Healthy Vegetarian Recipes Healthy Vegetarian Seasonal Recipes Healthy Vegetarian Fall Recipes 30 Vegetarian Dinners for Fall in 30 Minutes By Danielle DeAngelis Danielle DeAngelis Instagram Twitter Website Danielle DeAngelis is a rising journalist and current Fellow for EatingWell.com. Through her previous experiences as a news writer, she has focused on covering sustainability and human interest stories. Her passions of reading, writing and eating local all guide her in her position at EatingWell. EatingWell's Editorial Guidelines Published on September 8, 2022 Share Tweet Pin Email Trending Videos You can have a filling, tasty dinner on the table in only 30 minutes or less with these vegetarian recipes. Starring ingredients like butternut squash, apples, sweet potatoes and collard greens, these meatless mains embrace fall flavors and are comforting choices for chilly nights. Recipes like our Creamy Fettuccine with Brussels Sprouts & Mushrooms and Easy Vegetarian Chili are delicious and easy to make. 01 of 30 Creamy Fettuccine with Brussels Sprouts & Mushrooms View Recipe Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad. 02 of 30 Easy Vegetarian Chili View Recipe Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices. 03 of 30 Stuffed Sweet Potato with Hummus Dressing View Recipe Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one! 04 of 30 Butternut Squash Chickpea Mac & Cheese View Recipe This gluten-free butternut squash mac and cheese packs plenty of cheesy goodness in every bite. Chickpea pasta gets coated in a sauce made with pureed butternut squash that gives this comforting meal a nutrient boost and adds a sweet note to complement the savory flavors. 05 of 30 Easy Cauliflower Fried Rice View Recipe This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. If you don't like the heat of the chile-garlic sauce, leave it out and add a bit more tamari or soy sauce for a rich, fermented tang. 06 of 30 Baked Eggs in Tomato Sauce with Kale View Recipe You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don't forget some whole-wheat bread for dipping. 07 of 30 Cauliflower Tikka Masala with Chickpeas View Recipe In this vegetarian riff on a popular Indian dish, we swap in cauliflower and chickpeas for the chicken in tikka masala. The cauliflower's nooks and crannies are particularly good at soaking up all the intense flavors of the sauce. Serve over rice for an easy healthy dinner that's ready in just 20 minutes. 08 of 30 White Bean-Sage Cauliflower Gnocchi View Recipe Turn lower-carb cauliflower gnocchi into a complete and satisfying meal with this riff on classic brown butter and sage gnocchi. We added beans to amp up the fiber and protein for a fast and healthy dinner. 09 of 30 Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash View Recipe This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75 percent for a delicious, creamy casserole you can feel good about eating. It's worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense. 10 of 30 Black Bean-Quinoa Bowl View Recipe This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top. 11 of 30 Butternut Squash Soup with Avocado & Chickpeas View Recipe Jazz up a can of soup by adding protein with chickpeas and flavor with curry powder. Stir in a little Greek yogurt to make it creamy. 12 of 30 Chipotle-Orange Broccoli & Tofu View Recipe Chipotle peppers add kick to this tofu and broccoli stir-fry recipe. If you're shy about spice, cut back on the amount or leave them out completely. Serve over brown basmati rice. 13 of 30 Vegan Grain Bowl View Recipe This easy grain bowl has so much to love--sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week. 14 of 30 Roasted Veggie & Tofu Brown Rice Bowl View Recipe A healthy and satisfying vegan lunch for one, featuring roasted butternut squash, broccoli, peppers and onions with simple brown rice, lime-marinated tofu and creamy cashew tahini sauce. 15 of 30 Mixed Greens with Lentils & Sliced Apple View Recipe This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils--just make sure to look for low-sodium and give them a rinse before adding them to the salad. 16 of 30 Chhole (Chickpea Curry) View Recipe Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan. 17 of 30 Vegetarian Lo Mein with Shiitakes, Carrots & Bean Sprouts View Recipe A hit of Sriracha gives a sweet and spicy edge to this healthy vegetarian recipe. Traditional lo mein is made with fresh lo mein noodles, which can be found in Asian markets. You can also use fresh or dried linguine noodles--fresh linguine is in the refrigerated section of some grocery stores. This easy dinner comes together in just 30 minutes, so it's perfect for weeknights. 18 of 30 Mushroom French Dip View Recipe Jacob Fox Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches. 19 of 30 White Bean & Veggie Salad View Recipe This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables. 20 of 30 Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing View Recipe This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers. 21 of 30 Black Bean Fajita Skillet View Recipe You can often find presliced and ready-to-cook fresh vegetables in your grocer's produce section. Use these to your advantage to cut down on dinnertime prep. Here, presliced fajita vegetables are sautéed with canned black beans and Southwest seasoning for a quick and easy Tex Mex-inspired meal. Plus, this recipe requires just three ingredients, not including basics like salt, pepper and oil. You can easily take your bowl up a notch by adding some cheese, sour cream or another tasty topping. 22 of 30 Spinach & Artichoke Dip Pasta View Recipe If you've ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here's what's almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare. 23 of 30 Stuffed Potatoes with Salsa & Beans View Recipe Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets. 24 of 30 Buttermilk Fried Tofu with Smoky Collard Greens View Recipe Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it's great for busy weeknights. 25 of 30 White Bean Soup with Pasta View Recipe Jacob Fox We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad. 26 of 30 Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce View Recipe In a vegan riff on green goddess dressing, cashews provide a creamy base with tons of flavor from herbs and apple-cider vinegar. Drizzle it all over this bowl of quinoa and roasted vegetables to make a satisfying vegan dinner or easy packable lunch that is ready in just 30 minutes. 27 of 30 Chickpea Pasta with Lemony-Parsley Pesto View Recipe We love using chickpea pasta in this quick and easy dinner recipe, but other bean pastas or whole-wheat noodles are just as good with this fresh and zesty pesto sauce. 28 of 30 Sweet Potato Mac & Cheese View Recipe Fiber-rich sweet potato is used as the base for the cheese sauce in this healthy, homemade macaroni and cheese recipe. The bright orange color tricks your eyes into thinking this healthy macaroni and cheese recipe is loaded with cheese, but there's actually only about half as much cheese as compared to a traditional recipe. 29 of 30 Instant Pot Vegetable Soup View Recipe This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the Instant Pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little Parmesan cheese or pesto to add even more flavor. 30 of 30 White Bean & Sun-Dried Tomato Gnocchi View Recipe Jacob Fox Sun-dried tomatoes are the star of this recipe— providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit