15+ Best New Vegetarian Dishes To Make This Fall

15+ Best New Vegetarian Dishes To Make This Fall

Introduction

As the leaves turn golden and the air grows crisp, the culinary world welcomes the rich and comforting flavors of fall. This season, why not trade in your traditional hearty stews and slow-cooked roasts for something a bit lighter, yet just as satisfying? Look no further! We’ve compiled the 15+ best new vegetarian dishes to make this fall, perfect for a cozy night in or a quick weeknight dinner that’s both flavorful and nutritious. From the warmth of roasted butternut squash to the spicy kick of General Tso’s cauliflower, these plant-based gems are sure to tantalize your taste buds.

- Advertisement -

1. Roasted Butternut Squash Salad

This roasted butternut squash salad, with its caramelized squash, tender kale, and zingy dressing, makes a perfect dish for any gathering. Swap out the lacinato kale for curly kale or try another winter squash like honeynut or delicata in place of the butternut.

2. Roasted Garlic-Butter Cauliflower Steaks

These roasted garlic-butter cauliflower steaks are a game-changer, turning a simple veggie into a mouthwatering main dish. Thick slices of cauliflower are roasted to perfection, infused with the savory flavors of garlic butter. Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your diet, these cauliflower steaks won’t disappoint.

3. Caramelized Onion & Sun-Dried Tomato Pasta

This caramelized onion and sun-dried tomato pasta is a crowd-pleaser, featuring the fuss-free method of making caramelized onions in the oven. The combination of sweet onions, sun-dried tomatoes, and a splash of heavy cream makes for a super-savory pasta dish that’s sure to win over both vegetarians and omnivores alike.

4. Crispy Orange Cauliflower

This crispy orange cauliflower is a plant-based twist on the classic Chinese-American dish, orange chicken. Cauliflower florets are coated in a light, crispy batter, then fried to a golden crisp and tossed in a sweet and tangy orange sauce. Enjoy as an appetizer or serve with steamed brown rice and stir-fried veggies for a vibrant, wholesome meal.

5. Creamy White Chili with Sweet Potatoes & Beans

This creamy white chili is the perfect antidote to a chilly fall day, featuring sweet potatoes and beans in a rich and comforting tomato base. Feel free to swap out the white beans for black beans or pinto beans for a different twist.

6. Spinach & Artichoke Spaghetti Squash Nests

These spinach-and-artichoke spaghetti squash nests bring together the familiar flavors of spinach-and-artichoke dip with sweet, tender-crisp spaghetti squash strands. A very sharp chef’s knife is the best way to cut the spaghetti squash into even rounds. If the squash has a tough skin, pierce it with a fork in 4 or 5 different places and microwave it for about 3 to 4 minutes to soften it for slicing.

7. Roasted Vegetable Salad with Dijon Vinaigrette

This roasted vegetable salad is a vibrant and hearty dish, showcasing the best cool-weather root veggies and greens: sweet potatoes, celery root, beets, and kale. The simple vinaigrette brings everything together, with goat cheese adding a creamy finish. Feel free to swap out any of the root vegetables for another of your choice, such as butternut squash, turnips, or carrots.

8. General Tso’s Cauliflower

This plant-based General Tso’s chicken is the perfect weeknight meal, swapping chicken for cauliflower with a boost of vibrant green color and gut-healthy fiber coming from edamame. Serve it over brown rice or whole-wheat noodles to soak up any leftover sauce.

9. Skillet Curry Chickpea Potpie

Treat yourself to this chickpea potpie, featuring 10 grams of fiber enveloped in a fragrant blend of spices and a creamy coconut milk-based sauce. We streamline the prep by cooking everything in one skillet and topping it with a shingled layer of puff pastry, eliminating the need for a bottom crust. This way, you can enjoy a delicious dinner in just about an hour.

10. Marry Me Butternut Squash Steaks

Savor this plant-based take on Marry Me Chicken, featuring butternut squash steaks in place of chicken, all nestled in a creamy sun-dried tomato sauce. Choose butternut squash with a long neck for the steaks, and use the leftover bulb and trimmings for roasting or making soup. Serve this comforting dinner with a side of sautéed greens and crusty whole-grain bread for sopping up the sauce.

Conclusion

As the seasons change and the scent of fall fills the air, turn to these 15+ best new vegetarian dishes to make this fall. With their rich flavors, vibrant colors, and plant-based twists, these recipes are sure to delight both vegetarians and omnivores alike. Whether you’re a longtime fan of plant-based cooking or just looking to mix things up, these innovative dishes are the perfect way to spice up your fall menu.

FAQs

Q: What types of vegetarian dishes are suitable for fall?
A: From heartier stews and braises to lighter, brighter salads, the options are endless. Consider incorporating seasonal root veggies like sweet potatoes, beets, and parsnips, as well as winter squash like butternut or delicata into your cooking.

Q: Can I use different types of squash in place of butternut squash?
A: Absolutely! Honeynut, delicata, and acorn squash are all great alternatives, offering unique flavors and textures that can add variety to your cooking.

Q: Can I make these recipes gluten-free?
A: Many of these recipes can be adapted to be gluten-free by using gluten-free ingredients, such as rice flour or almond milk, in place of traditional wheat flour or dairy products.

Q: Do I need to purchase any special ingredients for these recipes?
A: While some of the recipes may require specialty ingredients like sun-dried tomatoes or puff pastry, many can be made with common pantry staples like olive oil, garlic, and spices. Be sure to check the recipe notes for specific ingredient requirements.