17 Plant-Based Dishes That Make the Most of Fall Produce

Fall is a season that brings an abundance of fresh produce to the table. Farmers’ markets and grocery stores fill up with colorful squash, crisp apples, hearty greens, and earthy root vegetables. These ingredients are not only flavorful but also full of nutrients that help keep you energized as the weather cools. Cooking with seasonal produce is a great way to enjoy the best flavors of the season while keeping meals wholesome. Plant-based dishes make it easy to highlight the natural taste of fall fruits and vegetables.

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Roasted Butternut Squash Soup

Roasted butternut squash brings out a deep, sweet flavor perfect for fall. The soup is creamy, satisfying, and can easily be customized with seasonal spices like cinnamon and nutmeg. It’s a wonderful way to showcase one of autumn’s most beloved vegetables.

Recipe: Preheat your oven to 400°F. Peel and cube one butternut squash and toss with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes. In a pot, sauté one chopped onion and garlic until soft, then add the roasted squash, 4 cups vegetable broth, and a pinch of cinnamon. Simmer for 10 minutes, then blend until smooth. Serve with a drizzle of coconut milk for extra creaminess.

Lentil and Sweet Potato Stew

Lentils and sweet potatoes are a hearty and nutritious combination for a fall stew. The earthy lentils and sweet, tender potatoes make this dish filling and comforting. It’s perfect for a chilly evening when you want something warming.

Recipe: In a large pot, sauté 1 chopped onion, 2 chopped carrots, and 2 cloves garlic in olive oil until soft. Add 1 diced sweet potato, 1 cup lentils, 4 cups vegetable broth, 1 teaspoon cumin, and 1 teaspoon paprika. Bring to a boil, then simmer for 30 minutes, or until the lentils and sweet potatoes are tender. Season with salt, pepper, and fresh parsley.

Pumpkin Risotto

Pumpkin risotto has a creamy texture and a mild sweetness that makes it the perfect fall comfort food. The soft, tender rice pairs beautifully with pumpkin puree, creating a dish that’s both comforting and seasonal.

Recipe: In a large pan, heat 1 tablespoon olive oil and sauté 1 chopped onion until soft. Add 1 cup Arborio rice and stir for 2 minutes. Gradually add 4 cups vegetable broth, 1 cup at a time, stirring frequently. After 10 minutes, stir in 1 cup canned pumpkin puree, 1 teaspoon sage, and 1/2 cup nutritional yeast. Cook until the rice is creamy and tender, then serve with fresh herbs.

Stuffed Acorn Squash

Stuffed acorn squash is an easy and beautiful way to use fall produce. The natural sweetness of the squash pairs wonderfully with savory fillings like quinoa, beans, and vegetables.

Recipe: Preheat the oven to 375°F. Slice 2 acorn squashes in half and scoop out the seeds. Drizzle with olive oil, salt, and pepper, then roast for 25-30 minutes. In a separate pan, sauté 1 chopped onion, 1 chopped bell pepper, and 1 cup cooked quinoa. Stir in 1 cup cooked chickpeas and 1 teaspoon cumin. Fill the squash halves with the mixture and bake for an additional 10 minutes.

Carrot and Ginger Soup

Carrot and ginger soup combines the sweetness of carrots with the warm, spicy kick of ginger. It’s a simple yet flavorful dish perfect for autumn lunches or dinners.

Recipe: In a large pot, sauté 1 chopped onion and 2 teaspoons grated ginger in olive oil until softened. Add 6 chopped carrots, 4 cups vegetable broth, and a pinch of salt. Bring to a boil, then simmer for 20 minutes or until the carrots are tender. Blend the soup until smooth, then serve with a squeeze of lemon juice.

Apple and Walnut Salad

Apple and walnut salad is a refreshing and seasonal dish that highlights the flavors of fall. The combination of crunchy apples, earthy walnuts, and leafy greens makes it a vibrant and satisfying meal.

Recipe: In a large bowl, combine 4 cups mixed greens, 1 sliced apple, and 1/4 cup toasted walnuts. Drizzle with olive oil and apple cider vinegar, then toss to coat. Season with salt and pepper. For extra flavor, top with crumbled vegan cheese or a sprinkle of dried cranberries.

Spaghetti Squash with Tomato Sauce

Spaghetti squash is a great fall vegetable that mimics pasta but with a lighter texture. When paired with a rich tomato sauce, it makes for a delicious plant-based meal.

Recipe: Preheat the oven to 400°F. Slice 1 spaghetti squash in half and remove the seeds. Drizzle with olive oil, salt, and pepper, and roast for 30-35 minutes. While it’s roasting, cook 2 cups of tomato sauce with 2 minced garlic cloves, 1 teaspoon oregano, and a pinch of salt. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands, then top with the tomato sauce.

Kale and White Bean Soup

Kale and white beans make a hearty and nutritious combination in this simple soup. The beans add protein, while the kale provides fiber, making it a healthy, filling meal.

Recipe: In a large pot, sauté 1 chopped onion and 2 garlic cloves in olive oil. Add 4 cups vegetable broth, 1 can white beans (drained), and 2 cups chopped kale. Simmer for 20 minutes until the kale is tender. Season with salt, pepper, and a squeeze of lemon juice for brightness.

Roasted Root Vegetables with Herbs

Roasting root vegetables brings out their natural sweetness and makes them a comforting side dish. Carrots, parsnips, and potatoes combine for a perfect seasonal dish.

Recipe: Preheat the oven to 400°F. Cut 2 carrots, 2 parsnips, and 2 potatoes into chunks. Toss with olive oil, salt, pepper, and 1 tablespoon fresh rosemary. Roast for 30-40 minutes, stirring halfway through, until tender and golden.

Autumn Vegetable Chili

Autumn vegetable chili is a hearty and flavorful dish that uses seasonal vegetables like squash, peppers, and tomatoes. With beans and spices, it’s a filling and nourishing option for cooler weather.

Recipe: In a large pot, sauté 1 chopped onion, 2 chopped carrots, and 2 cloves garlic in olive oil. Add 1 diced bell pepper, 1 cup butternut squash, 1 can kidney beans, and 4 cups vegetable broth. Stir in 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon paprika. Simmer for 30-40 minutes until the vegetables are tender.

Cauliflower and Chickpea Curry

Cauliflower and chickpeas are an excellent combination for a hearty curry that is both filling and nutritious. The curry is packed with spices like turmeric and cumin, creating a warm, comforting meal.

Recipe: In a large pan, heat 1 tablespoon olive oil and sauté 1 chopped onion, 1 chopped cauliflower head, and 2 minced garlic cloves. Add 1 can chickpeas, 1 can coconut milk, 1 tablespoon curry powder, and 1 teaspoon turmeric. Simmer for 25 minutes, then stir in 1/2 cup chopped spinach. Serve with rice or flatbread.

Wild Rice and Cranberry Salad

Wild rice is a hearty grain that pairs perfectly with the tartness of cranberries in this refreshing fall salad. This salad is full of flavor and texture, making it a great side dish or a light meal.

Recipe: Cook 1 cup wild rice according to package directions. In a bowl, combine the cooked rice with 1/2 cup dried cranberries, 1/4 cup chopped walnuts, and 2 tablespoons fresh parsley. Drizzle with olive oil and apple cider vinegar, then season with salt and pepper. Toss to combine, and serve chilled or at room temperature.

Baked Eggplant with Tomato and Herbs

Eggplant becomes tender and rich when baked, especially when paired with savory tomato sauce and fresh herbs. It’s a simple, healthy dish that makes use of fall produce and is satisfying without being heavy.

Recipe: Preheat your oven to 375°F. Slice 2 eggplants into 1-inch thick rounds and arrange on a baking sheet. Drizzle with olive oil, salt, pepper, and 1 teaspoon dried oregano. Top each slice with 2 tablespoons tomato sauce, then bake for 25-30 minutes until the eggplant is tender.

Mashed Parsnips and Potatoes

Mashed parsnips and potatoes offer a twist on traditional mashed potatoes with the sweet and nutty flavor of parsnips. This dish is creamy, comforting, and perfect for fall dinners.

Recipe: Peel and chop 2 potatoes and 2 parsnips. Boil in salted water for 15-20 minutes until tender. Drain and mash with 2 tablespoons olive oil or plant-based butter. Season with salt, pepper, and 1/2 teaspoon garlic powder.

Roasted Beet and Orange Salad

Beets and oranges make an excellent pairing in a salad that combines sweetness with earthiness. The combination of roasted beets and fresh citrus creates a refreshing and colorful dish.

Recipe: Preheat your oven to 400°F. Wrap 2 beets in foil and roast for 40 minutes. Peel and slice the beets, then toss with 2 peeled and sliced oranges, 2 cups mixed greens, and 1/4 cup walnuts. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.

Stuffed Bell Peppers with Quinoa and Vegetables

Bell peppers are the perfect vessel for stuffing with quinoa, vegetables, and beans. This dish is filling, full of protein, and easy to prepare ahead of time.

Recipe: Preheat your oven to 375°F. Cut the tops off of 4 bell peppers and remove the seeds. Cook 1 cup quinoa and mix with 1 can black beans, 1 chopped zucchini, 1/2 chopped onion, 1 teaspoon cumin, and 1 tablespoon lime juice. Stuff the peppers with the mixture and bake for 25-30 minutes.

Apple Cinnamon Oatmeal

Apple cinnamon oatmeal is a cozy breakfast dish that combines the sweetness of apples with the warmth of cinnamon. It’s an easy and nutritious way to start your day.

Recipe: In a pot, cook 1 cup rolled oats with 2 cups almond milk over medium heat. Add 1 chopped apple, 1 teaspoon cinnamon, and 1 tablespoon maple syrup. Stir occasionally and cook until the oats are soft and creamy, about 5-7 minutes. Serve with a sprinkle of chopped walnuts or raisins.

This article originally appeared on Avocadu.