Healthy Vegetarian Fall Recipes

Find healthy, delicious vegetarian recipes for the fall, from the food and nutrition experts at EatingWell.

Staff Picks

Veggie & Hummus Sandwich

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This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
By Katie Webster

White Bean & Veggie Salad

9
This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
By Katie Webster

Strawberry-Chocolate Greek Yogurt Bark

14
Lightly sweetened Greek yogurt gets studded with fresh strawberries and chocolate chips then frozen so you can break it into chunks just like chocolate bark (but healthier!). This colorful snack or healthy dessert is perfect for kids and adults alike. Use full-fat yogurt to ensure the creamiest bark possible.
By Carolyn Casner

Green Goddess Salad with Chickpeas

2
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
By EatingWell Test Kitchen

Stuffed Sweet Potato with Hummus Dressing

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Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!

Black Bean-Quinoa Bowl

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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.
By Katie Webster

Whole-Wheat Veggie Wrap

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Use whichever veggies you have on hand to fill up this veggie wrap. The avocado and hummus help hold the wrap together--and provide heart-healthy fat and fiber.

Bean & Veggie Taco Bowl

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Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings!
By Katie Webster

Green Goddess Grain Bowl

1
This healthy grain bowl packs in the greens with peas, asparagus and a creamy yogurt dressing. Tofu adds protein while keeping it vegetarian, but you could also swap in cooked shrimp or chicken for a satisfying dinner or packable lunch ready in just 15 minutes.
By Sylvia Fountaine

Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing

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.
By Katie Webster

Beet Salad

8
This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.
By EatingWell Test Kitchen

Blueberry Almond Chia Pudding

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Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats--combine chia and your milk of choice, let soak overnight, then top with juicy blueberries and crunchy almonds and dig in!
By Carolyn Casner
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Inspiration and Ideas

24 Vegetarian Slow-Cooker Soups for Fall
Get ready for an easy fall meal with these vegetarian slow-cooker soup recipes. Just add your ingredients into your slow-cooker and like magic, you'll have a delicious soup. These soups are packed with tons of vegetables and proteins like beans and tofu. Recipes like Slow-Cooker Mushroom Soup with Sherry and Lentil & Root Veggie Soup are hearty, warm and perfect for the fall season.
20 Vegetarian Fall Dinners You'll Want to Make Forever
If you're looking for a few cozy ways to bring in the cooler weather, these vegetarian dinners will surely hit the spot.
20 Easy Vegetarian Dinners You'll Want to Make This Fall
Balsamic & Parmesan Roasted Cauliflower
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Veggie Sandwich
1
Sweet Potato & Black Bean Chili
88
Cocoa-Chia Pudding with Raspberries
9

Have chocolate for breakfast with this unbelievably healthy chia pudding recipe. The deep chocolaty flavor pairs perfectly with juicy raspberries for a fun switch-up from oatmeal for your morning routine.

All Healthy Vegetarian Fall Recipes

No-Sugar-Added Oatmeal Cookies

3
Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.
By Carolyn Casner

Tomato-&-Avocado Cheese Sandwich

Parmesan cheese is such a bold flavor, you only need 1/4 cup to add a big punch to this vegetarian toaster-oven sandwich. Get a serving of fruit too, when you enjoy the sandwich with a fresh pear.
By Katie Webster

Steamed Fresh Green Beans

Steaming (but not for too long!) is a foolproof way to get perfect, crisp-tender green beans, every time. This easy recipe is a great starting point for other flavors or preparations, like adding cooked green beans to a salad.
By EatingWell Test Kitchen

Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

18
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.
By Carolyn Malcoun

Chickpea & Quinoa Grain Bowl

5
It seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
By Katie Webster

Diabetic Carrot Cake

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With this luscious take on an all-time favorite, you can fit this low-sugar cake into a diabetic meal plan with style.

Avocado & Kale Omelet

5
Make this kale and avocado omelet for a satiating, high-protein breakfast. Fiber-rich kale will keep hunger at bay for longer in this healthy omelet recipe.
By Julia Clancy

Sheet-Pan Roasted Root Vegetables

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One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.

Mixed Greens with Lentils & Sliced Apple

4
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.
By Katie Webster

Easy Vegetarian Chili

4
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.
By Carolyn Malcoun

Roasted Cauliflower & Potato Curry Soup

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In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.
By Danielle Centoni

Vegan Grain Bowl

7
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.
By Carolyn Casner

Chipotle-Orange Broccoli & Tofu

7
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.
By EatingWell Test Kitchen

Berry-Almond Smoothie Bowl

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A little frozen banana gives creamy texture to this satisfying smoothie bowl.
By Julia Clancy

Colorful Roasted Sheet-Pan Veggies

3
These easy roasted vegetables will give your plate a pop of color. Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies. The broccoli, peppers and onion are naturally more tender than the butternut squash and cook more quickly. That way everything ends up finishing at the same time.

Apple Cinnamon Chia Pudding

4
Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats: combine chia and your milk of choice, let soak overnight, then top with the classic flavor combo of apples and cinnamon, with pecans for added crunch.
By Carolyn Casner

Cucumber, Tomato & Arugula Salad with Hummus

2
Tomatoes, cucumber, red onion and feta top arugula in this quick Greek-inspired salad. Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch.
By Breana Lai Killeen, M.P.H., RD

Zucchini & Mushroom Sauté

5
Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.
By EatingWell Test Kitchen

Roasted Portobello Caps

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Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.
By EatingWell Test Kitchen

Crunchy Roasted Chickpeas

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Try this satisfying snack instead of nuts. The tasty legumes are lower in calories and packed with fiber.
By Diabetic Living Magazine

Yogurt with Blueberries

Blueberries add all the sweetness you need, naturally, to protein-rich Greek yogurt in this satisfying snack.
By Victoria Seaver, M.S., R.D.

Cream Cheese & Veggie Roll-Up

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With sliced vegetables, a whole-wheat tortilla and baby spinach, these roll-ups make the perfect healthy lunch for your kids to take to school.
By Carolyn Casner

Avocado & Arugula Omelet

3
Add some greens and healthy fat to your breakfast with this easy arugula and avocado omelet. Serve this healthy omelet recipe with crusty whole-grain toast, if desired.
By Julia Clancy

Cinnamon-Raisin Oatmeal Cookies

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This recipe takes oatmeal cookies up a notch with its cinnamony, buttery, delicious take on a much-loved classic dessert.
By Carolyn Casner
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