10 Plant Based Recipes for Fall

About Nicole Pajer

Nicole Pajer is a Los Angeles-based freelance published in The New York Times, Woman's Day, AARP, Parade, Wired, Glamour, People and more.

Fall is the perfect time to enjoy comforting dishes like soups, stews and casseroles. But not every meal has to be packed with meat. There are plenty of plant-based recipes that are just as filling, nutritious and rich in protein as your classic fall favorites.

Adding more plant-based foods to your diet — like vegetables, beans, nuts and whole grains — can be easier than you think.

Here are 10 fall recipes that deliver a solid protein and fiber punch, loaded with all those healthy plant-powered ingredients your doctor has probably been encouraging you to eat.

1. Harissa Grilled Cauliflower Vegetarian Burger

Looking to sneak more cauliflower into your diet? This rock star veggie is high in vitamin C, K and folate. It’s low-calorie, fat-free and also cholesterol-free. A cauliflower steak makes a great meat-free burger alternative and an easy way to eat this healthy veggie. In this recipe by St. Pierre Bakery, cauliflower is seasoned with warm spices and roasted until tender, then served on a soft brioche bun with a simple yogurt sauce and crunchy slaw.

Find the full recipe here.

2. Slow Cooker Roasted Garlic Turmeric Potato Soup

Chances are, you have potatoes sitting in your pantry sitting around just waiting to be cooked. If that’s the case, here is the perfect recipe to put them to use. This cozy fall soup recipe by Savory Spin uses cubed potatoes with onion, coconut milk, vegetable stock, a dash of turmeric and a bit of grated ginger. You slow cook it all until it’s smooth and creamy. The best part of this recipe comes from roasted garlic cloves that you pop in toward the end, which gives this soup a mellow, savory boost. And it uses coconut milk instead of regular cream so it’s great for those who are dairy free.

Find the full recipe here.

3. Brown Rice & Spirulina Fusilli with Pumpkin & Zucchini

Move over spaghetti and meatballs. Nothing says fall like pumpkins. Pumpkin pie, pumpkin spice lattes, pumpkin pasta? Yes please! This healthy dish pairs pasta noodles of your choice with pumpkin, zucchini and rosemary. Toss it in garlic and this dish is extra delicious. And what better way to subtly eat some veggies than by sneaking them in with some carbs.

Find the full recipe here.

4. Broccoli & White Bean Soup

A nice and steamy bowl of soup is so cozy on a crisp fall day. This soup is easy to make, with only six ingredients! It’s loaded with broccoli, which makes it an easy way to sneak in some green veggies. Its white beans add gentle, plant‑based protein and fiber, helping to keep you full. The recipe uses delicious ingredients like onions, garlic, broccoli, white beans, broth and a bright squeeze of lemon. And it only takes about 35 minutes to cook! You can eat it whole or blend it to make it a smooth and creamy—no dairy required!

Find the full recipe here.

5. The BEST Pottage (Medieval Vegetable/Peasant Stew)

When you think of stew, you might often think about beef. But plant-based stew can be just as filling, delicious and satisfying. This simple, hearty stew incorporates tons of healthy root vegetables—like carrots, parsnips, cabbage and leeks. Toss in some mushrooms and simmer it in a flavorful broth with oats and white beans. It's the perfect comfort meal in a bowl.

Find the full recipe here.

6. Air Fryer Apples

Fall is prime apple picking time. And if you’re into eating seasonal, this dessert is for you. This air-fryer version brings a healthier spin on fried apples. This warm, lightly spiced treat is made with no oil or refined sugar. The result is tender, caramel‑like apple bites. They can be eaten on their own or with a scoop of plant-based ice cream on top.

Find the full recipe here.

7. Butternut Squash Curry with Chickpeas

This one‑pot fall meal packs in tons of flavor and many plant-based ingredients.

The recipe brings butternut squash, onions, garlic, ginger and red curry paste in creamy coconut milk and vegetable broth to a simmer. Next, you blend in the squash for an extra velvety texture. And if you struggle with eating greens, this is a great way to work them in. You’ll cook four full cups of spinach or baby kale into this deliciously healthy dish.

Find the full recipe here.

8. Homemade Vegetarian Chili

Chili can be filling and is often packed with beef or ground turkey as the base. If you want a lighter version, make a chili that’s vegetarian and relies on beans for the protein punch. This chili incorporates tons of colorful vegetables—like bell pepper, carrot, celery and onion. The dish comes to life with the help of garlic and smoky spices in a tomato‑based broth. It’s loaded with black beans and pinto beans and even has a bit of zest, thanks to a splash of vinegar to brighten the flavor at the end.

Find the full recipe here.

9. Pan Fried Maple Pecan Brussels Sprouts

Roasted brussels sprouts can be the perfect side dish to a fall meal or a tasty appetizer that everyone will be reaching for. This version includes sweet maple syrup and rich pecans, giving it a sweet and savory vibe. You can even add some chili flakes for an extra kick.

Find the full recipe here.

10. Easy Vegan Stuffed Squash

If you feel like you’re making the same old dishes over and over again, listen up. When’s the last time you’ve had a stuffed squash? Probably not in a while…or possibly ever? This stuffed kabocha squash is filled with wild rice, carrots, celery, pecans, cranberries, apples and warm, woody spices. While the recipe features kabocha squash, you can also swap with acorn squash, butternut (using the bottom rounded part) or red kuri squash. Once it comes out of the oven, you top it with a simple lemon-tahini sauce and dig in. It’s a restaurant-quality recipe that will definitely wow some dinner guests!

Find the full recipe here.