11 Plant-Based Fall Dinner Recipes

Creamy Pumpkin Risotto

Creamy pumpkin risotto is a comforting and flavorful dish perfect for the fall season. The combination of creamy Arborio rice with roasted pumpkin creates a rich and delightful meal that is entirely plant-based. This risotto is not only satisfying but also packed with nutrients and seasonal goodness.

Cooking Steps:

1. In a saucepan, heat the vegetable broth and keep warm over low heat.
2. In a large skillet, heat olive oil over medium heat; add diced onion and cook until translucent. Add minced garlic and sauté for another minute.
3. Stir in Arborio rice and cook for 2-3 minutes, allowing it to toast slightly.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
5. Once the rice is creamy and al dente, mix in the pumpkin, nutritional yeast, sage, salt, and black pepper. Stir until well combined and warm.
6. If using, fold in the spinach until just wilted. Serve hot and enjoy your creamy pumpkin risotto!

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Stuffed Acorn Squash

Stuffed acorn squash makes for a beautiful and hearty fall dish that highlights seasonal vegetables and spices. This plant-based recipe features acorn squash filled with a savory mixture of quinoa, nuts, cranberries, and herbs, offering a delightful combination of flavors and textures. It’s not only visually appealing but also provides a nutritious and satisfying meal.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Halve the acorn squash and remove the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
3. While the squash is roasting, rinse quinoa and cook it in vegetable broth according to package instructions.
4. In a skillet, heat olive oil over medium heat; add diced onion and garlic, sauté until softened.
5. Stir in cooked quinoa, nuts, cranberries, and thyme; mix well and season with salt and pepper.
6. Once the acorn squash is done, remove from the oven and fill each half with the quinoa mixture. If using spinach, gently fold it in before filling.
7. Return stuffed squash to the oven for an additional 10 minutes and serve warm. Enjoy your delicious stuffed acorn squash!

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Harvest Vegetable Stew

Harvest Vegetable Stew is a comforting and nourishing dish that celebrates the bounty of fall’s harvest. This hearty stew is packed with a variety of seasonal vegetables, beans, and fragrant herbs, creating a warm and satisfying meal perfect for cooler evenings. It’s not only delicious but also rich in nutrients, making it an ideal choice for a plant-based dinner.

Cooking Steps:

1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened.
2. Add the carrots, celery, bell peppers, zucchini, and potatoes to the pot; cook for about 5-7 minutes.
3. Pour in the vegetable broth and canned tomatoes, and bring to a simmer.
4. Add the kidney beans, thyme, salt, and pepper; stir to combine and let simmer for 25-30 minutes until the vegetables are tender.
5. Stir in the spinach or kale (if using) and cook for an additional 5 minutes.
6. Taste and adjust seasoning if necessary, then serve warm, garnished with fresh parsley. Enjoy your delightful Harvest Vegetable Stew!

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Cauliflower & Chickpea Curry

Cauliflower & Chickpea Curry is a vibrant and flavorful dish that harnesses the warmth of spices and the richness of coconut milk. This comforting curry features tender cauliflower and protein-packed chickpeas, making it a satisfying plant-based meal perfect for chilly fall evenings. It is not only easy to prepare but also packed with nutrition, bringing together the best of seasonal ingredients.

Cooking Steps:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until softened.
2. Add the cauliflower florets and cook for about 5 minutes, stirring occasionally.
3. Stir in the curry powder, cumin, and turmeric, allowing the spices to toast for a minute.
4. Pour in the canned chickpeas, coconut milk, and diced tomatoes; bring to a simmer.
5. Cover and cook for about 15-20 minutes, until the cauliflower is tender. If using, stir in the spinach and cook for another 3-5 minutes.
6. Season with salt to taste, garnish with fresh coriander, and serve warm. Enjoy your delicious Cauliflower & Chickpea Curry!

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Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas are a delightful and hearty plant-based dish that combine the sweetness of tender roasted sweet potatoes with the savory depth of black beans, all wrapped in soft corn tortillas and topped with a rich enchilada sauce. This dish is comforting and satisfying, making it an excellent choice for a fall dinner that is both nutritious and filling.

Cooking Steps:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, cumin, and chili powder, then roast on a baking sheet for 25-30 minutes until tender.
2. In a skillet, sauté the onion and garlic until softened, then add in the black beans and cooked sweet potatoes. Mix well and season to taste.
3. Fill each corn tortilla with the sweet potato mixture, roll them up, and place them seam-side down in a baking dish.
4. Pour the enchilada sauce over the top and bake for 15-20 minutes until heated through.
5. Garnish with fresh cilantro and serve warm. Enjoy your delicious Sweet Potato and Black Bean Enchiladas!

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Maple-Glazed Brussels Sprouts

Maple-Glazed Brussels Sprouts are a delightful and seasonal side dish that beautifully marries the earthy flavor of Brussels sprouts with the sweetness of maple syrup. This recipe offers a simple yet elegant preparation that not only highlights the natural taste of the sprouts but also adds a hint of caramelization, making them an irresistible addition to your fall dinner table. Ideal for both weeknight meals and special occasions, these glazed sprouts will surely impress your family and guests alike.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until well coated.
3. Spread the sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
4. Remove from the oven and sprinkle with chopped pecans, if using. Serve warm and enjoy your delicious Maple-Glazed Brussels Sprouts!

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Butternut Squash Pasta

Butternut Squash Pasta is a comforting and flavorful dish that highlights the creamy texture and natural sweetness of roasted butternut squash, combined with pasta and a light sage sauce. This delicious plant-based recipe is perfect for fall, bringing warmth and a touch of elegance to your dinner table. It’s an excellent choice for both family meals and special gatherings, offering a delightful balance of flavors and nutrition.

Cooking Steps:

1. Preheat the oven to 425°F (220°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. Meanwhile, cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
3. In a skillet, heat a little olive oil and sauté the minced garlic and chopped sage until fragrant. Add the roasted squash and vegetable broth, mashing some of the squash with a fork to create a sauce.
4. Combine the drained pasta with the squash sauce, adding reserved pasta water as necessary for desired consistency. Stir in nutritional yeast, if using, and fold in fresh spinach until wilted.
5. Serve warm and enjoy your Butternut Squash Pasta!

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Wild Mushroom and Barley Soup

Wild Mushroom and Barley Soup is a hearty and nourishing dish that captures the essence of fall with its rich flavors and comforting warmth. This plant-based soup is packed with umami from an assortment of wild mushrooms, combined with nutritious barley and fragrant herbs, making it a perfect choice for chilly evenings. It’s an ideal meal to enjoy with crusty bread or a light salad, bringing a sense of coziness to your dinner table.

Cooking Steps:

1. In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté until softened.
2. Stir in the minced garlic and chopped wild mushrooms, cooking until the mushrooms are tender.
3. Add the pearl barley, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until the barley is tender.
4. Remove the bay leaf, adjust seasoning, and serve hot, garnished with fresh parsley if desired. Enjoy your warming Wild Mushroom and Barley Soup!

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Roasted Root Vegetable Salad

Roasted Root Vegetable Salad is a vibrant and nourishing dish that celebrates the flavors and colors of fall. Packed with earthy root vegetables, hearty greens, and a zesty dressing, this salad perfectly combines warmth with freshness, making it a delightful centerpiece for your dinner table or a satisfying side dish.

Cooking Steps:

1. Preheat your oven to 425°F (220°C). Toss the diced root vegetables (carrots, beets, sweet potatoes, and parsnips) with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
2. Roast in the oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, and Dijon mustard to create the dressing.
4. Once the vegetables are done roasting, let them cool slightly, then combine them with fresh spinach and chopped walnuts in a large bowl.
5. Drizzle the dressing over the salad, toss gently to combine, and garnish with fresh herbs if desired. Serve warm or at room temperature. Enjoy your Roasted Root Vegetable Salad!

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Spinach and Lentil Dal

Spinach and Lentil Dal is a comforting and nutritious dish that celebrates the vibrant flavors of Indian cuisine. This hearty spicy lentil stew is enriched with fresh spinach, spices, and aromatic garlic, making it a perfect plant-based centerpiece for a fall dinner. It’s not only packed with protein and fiber but also warms the soul with its robust flavors.

Cooking Steps:

1. In a large pot, heat olive oil over medium heat and add cumin seeds, allowing them to sizzle for a few seconds.
2. Add diced onion, minced garlic, and ginger to the pot, sautéing until the onion becomes translucent.
3. Stir in the turmeric and garam masala, cooking for another minute to release the spices’ aroma.
4. Add the red lentils and vegetable broth, bringing the mixture to a boil. Reduce heat to simmer for about 20 minutes or until lentils are tender.
5. Incorporate the chopped spinach and cook for an additional 5 minutes until wilted. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired. Enjoy your Spinach and Lentil Dal!

Apple-Cranberry Quinoa Bowl

Apple-Cranberry Quinoa Bowl is a delightful and wholesome dish that captures the essence of fall with its warm flavors and nourishing ingredients. This vibrant bowl combines fluffy quinoa with sweet apples, tart cranberries, and crunchy nuts, making it a perfect plant-based option for a hearty dinner or a festive side dish. Packed with protein, fiber, and antioxidants, it’s both satisfying and full of seasonal goodness.

Cooking Steps:

1. Rinse the quinoa under cold water and combine it with water or vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
2. In a skillet, heat olive oil over medium heat and add the diced apple, cooking for about 5 minutes until slightly softened.
3. Stir in the dried cranberries, chopped nuts, maple syrup, and cinnamon, cooking for another 2-3 minutes until everything is heated through.
4. Combine the cooked quinoa with the apple-cranberry mixture, seasoning with salt to taste.
5. Serve warm, garnished with fresh parsley if desired. Enjoy your Apple-Cranberry Quinoa Bowl!