Smoked Butternut Squash Soup
Smoked Butternut Squash Soup is a warm, comforting dish perfect for autumn evenings. This rich and creamy soup is made with aromatic spices and the irresistible flavor of smoked butternut squash, which adds depth and a subtle smokiness to each spoonful. Ideal for a cozy dinner, it’s a meatless option that will satisfy and delight everyone.
| Ingredients |
Quantity |
| Butternut squash |
1 large |
| Olive oil |
2 tablespoons |
| Onion |
1 medium, diced |
| Garlic |
4 cloves, minced |
| Vegetable broth |
4 cups |
| Coconut milk |
1 can (13.5 oz) |
| Smoked paprika |
1 teaspoon |
| Ground cumin |
1 teaspoon |
| Salt |
To taste |
| Black pepper |
To taste |
| Fresh parsley or chives |
For garnish |
Cooking Instructions:
- Preheat your smoker to 225°F (107°C).
- Cut the butternut squash in half, remove the seeds, and brush the cut sides with olive oil. Place them cut-side down on the smoker grates and smoke for about 2 hours until tender.
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until softened.
- Scoop the smoked squash from its skin and add it to the pot with onion and garlic.
- Pour in the vegetable broth, coconut milk, smoked paprika, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth or transfer to a blender in batches.
- Adjust seasoning if necessary, then serve hot, garnished with fresh parsley or chives. Enjoy your smoky and delicious autumn dinner!
Smoked Stuffed Peppers
Smoked Stuffed Peppers are a delicious and hearty meatless dish that perfectly embodies the flavors of autumn. These vibrant bell peppers are filled with a savory mixture of grains, vegetables, and spices, and then smoked to enhance their natural sweetness. This comforting meal not only warms you up during chilly evenings but also provides a nutritious option for all.
| Ingredients |
Quantity |
| Bell peppers |
4 large |
| Quinoa (cooked) |
1 cup |
| Black beans (canned) |
1 can (15 oz) |
| Corn (canned or frozen) |
1 cup |
| Red onion |
1 medium, diced |
| Garlic |
3 cloves, minced |
| Cumin |
1 teaspoon |
| Chili powder |
1 teaspoon |
| Olive oil |
2 tablespoons |
| Salt |
To taste |
| Black pepper |
To taste |
| Fresh cilantro (for garnish) |
Optional |
Cooking Instructions:
- Preheat your smoker to 225°F (107°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet, heat olive oil over medium heat. Sauté diced red onion and garlic until softened.
- In a large bowl, mix together cooked quinoa, black beans, corn, sautéed onion and garlic, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture and place them on the smoker grate.
- Smoke the stuffed peppers for about 1.5 hours, until they are tender and the flavors meld beautifully.
- Garnish with fresh cilantro if desired and serve warm. Enjoy your smoky, flavorful autumn dinner!
Smoked Eggplant Parmesan
Smoked Eggplant Parmesan is a delicious and hearty vegetarian dish that brings together the smoky flavors of grilled eggplant with layers of rich tomato sauce and gooey mozzarella cheese. This comforting Italian classic is perfect for autumn evenings, providing a satisfying meal that can be enjoyed as a main course or served alongside a crisp salad.
| Ingredients |
Quantity |
| Eggplants |
2 large |
| Olive oil |
3 tablespoons |
| Salt |
To taste |
| Black pepper |
To taste |
| Marinara sauce |
2 cups |
| Fresh mozzarella cheese |
2 cups, sliced |
| Grated Parmesan cheese |
1 cup |
| Fresh basil leaves |
For garnish |
Cooking Instructions:
- Preheat your smoker to 250°F (121°C).
- Slice the eggplants into ½-inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry. Brush both sides with olive oil and season with black pepper.
- Place the eggplant slices in the smoker and smoke them for approximately 30-40 minutes, until they are tender and slightly charred.
- In a baking dish, layer smoked eggplant slices, marinara sauce, mozzarella, and Parmesan cheese, repeating the layers.
- Cover the baking dish with foil and place it back on the smoker for about 30 minutes, then remove the foil and smoke for an additional 10-15 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving. Enjoy your smoky twist on a classic!
Smoky Black Bean Chili
| Ingredients |
Quantity |
| Canned black beans |
2 cans (15 oz each) |
| Onion |
1 medium, diced |
| Bell pepper |
1 large, diced |
| Garlic |
3 cloves, minced |
| Diced tomatoes |
1 can (14.5 oz) |
| Vegetable broth |
2 cups |
| Smoked paprika |
2 tablespoons |
| Cumin |
1 tablespoon |
| Chili powder |
1 tablespoon |
| Olive oil |
2 tablespoons |
| Salt |
To taste |
| Black pepper |
To taste |
| Fresh cilantro (for garnish) |
Optional |
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- Stir in the minced garlic, smoked paprika, cumin, and chili powder. Cook for an additional minute until fragrant.
- Add the canned black beans (drained and rinsed), diced tomatoes, vegetable broth, salt, and black pepper. Bring the mixture to a simmer.
- Reduce heat to low and let the chili cook for 20-25 minutes, stirring occasionally, to allow flavors to meld.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your smoky and comforting bowl of black bean chili!
Smoked Vegetable Skewers
Smoked vegetable skewers are a delicious and colorful addition to your autumn dinners, featuring a medley of seasonal vegetables infused with a smoky flavor. These skewers are not only visually appealing but also provide a healthy and satisfying dish that’s perfect for grilling or roasting.
| Ingredients |
Quantity |
| Bell peppers |
2 large (varied colors) |
| Zucchini |
2 medium |
| Red onion |
1 large |
| Cherry tomatoes |
1 cup |
| Mushrooms (button or cremini) |
1 cup |
| Olive oil |
3 tablespoons |
| Smoked paprika |
2 teaspoons |
| Garlic powder |
1 teaspoon |
| Salt |
To taste |
| Black pepper |
To taste |
| Skewers (wooden or metal) |
8-10 skewers |
Cooking Instructions:
- Preheat your grill or oven to medium-high heat.
- Cut the bell peppers, zucchini, and red onion into bite-sized pieces.
- In a large bowl, toss all the vegetables and cherry tomatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Thread the seasoned vegetables onto the skewers, alternating the types for a colorful display.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Serve the smoked vegetable skewers hot as a side dish or a main course. Enjoy!
Smoked Portobello Mushroom Burgers
Smoked Portobello mushroom burgers are a satisfying and flavorful option for those looking to enjoy a meatless meal this autumn. These hearty mushrooms are marinated and smoked to perfection, creating a smoky, savory taste that rivals any traditional burger. Served on a bun with your favorite toppings, these burgers will surely please everyone at the table.
| Ingredients |
Quantity |
| Portobello mushrooms |
4 large |
| Olive oil |
2 tablespoons |
| Balsamic vinegar |
2 tablespoons |
| Garlic powder |
1 teaspoon |
| Smoked paprika |
1 teaspoon |
| Salt |
To taste |
| Black pepper |
To taste |
| Burger buns |
4 |
| Lettuce, tomato, onion (for topping) |
As desired |
Cooking Instructions:
- Preheat your grill or smoker to medium-high heat.
- In a bowl, mix olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and black pepper to create a marinade.
- Brush the Portobello mushrooms with the marinade and let them sit for about 15 minutes.
- Place the marinated mushrooms on the grill or smoker for 8-10 minutes per side, until tender and infused with smoke.
- Assemble the burgers on the buns with lettuce, tomato, and onion, as desired. Serve and enjoy!
Smoked Cauliflower Tacos
Smoked cauliflower tacos are a delicious and innovative way to enjoy a meatless meal this autumn. With tender, smoky cauliflower and fresh toppings, these tacos offer a satisfying combination of flavors and textures. They are easy to prepare and perfect for a cozy dinner, bringing warmth and excitement to your table.
| Ingredients |
Quantity |
| Cauliflower |
1 medium head |
| Olive oil |
2 tablespoons |
| Lime juice |
2 tablespoons |
| Chili powder |
1 teaspoon |
| Cumin |
1 teaspoon |
| Garlic powder |
1 teaspoon |
| Salt |
To taste |
| Black pepper |
To taste |
| Corn tortillas |
8 |
| Avocado |
1, sliced |
| Red cabbage |
1 cup, shredded |
| Cilantro |
¼ cup, chopped |
| Lime wedges |
For serving |
Cooking Instructions:
- Preheat your grill or smoker to medium heat.
- Remove the leaves and stem from the cauliflower and cut it into florets.
- In a bowl, toss the cauliflower florets with olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
- Place the seasoned cauliflower on the grill or smoker and cook for 15-20 minutes, turning occasionally, until tender and smoky.
- Warm the corn tortillas on the grill for a few seconds on each side.
- Assemble the tacos by placing smoked cauliflower on the tortillas, topping with avocado, red cabbage, and cilantro.
- Serve with lime wedges on the side and enjoy!
Smoked Lentil and Sweet Potato Stew
Smoked Lentil and Sweet Potato Stew is a hearty and nourishing dish perfect for autumn nights. Packed with protein-rich lentils and the natural sweetness of roasted sweet potatoes, this stew is infused with smoky flavors that will warm you from the inside out. It’s a simple yet satisfying meal that can be enjoyed on its own or paired with crusty bread.
| Ingredients |
Quantity |
| Green or brown lentils |
1 cup |
| Sweet potatoes |
2 medium, diced |
| Olive oil |
2 tablespoons |
| Yellow onion |
1, chopped |
| Garlic |
3 cloves, minced |
| Carrot |
1, diced |
| Celery |
2 stalks, diced |
| Vegetable broth |
4 cups |
| Smoked paprika |
1 teaspoon |
| Cumin |
1 teaspoon |
| Thyme |
1 teaspoon |
| Salt |
To taste |
| Black pepper |
To taste |
| Fresh parsley |
For garnish |
Cooking Instructions:
- Preheat your smoker or grill to medium heat.
- Toss the diced sweet potatoes in olive oil and season with salt, pepper, and half the smoked paprika; smoke for about 20 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the lentils, vegetable broth, remaining smoked paprika, cumin, and thyme. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the lentils are tender.
- Add the smoked sweet potatoes to the stew and stir. Simmer for an additional 5 minutes to combine flavors.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley. Enjoy!
Smoked Ratatouille
Smoked Ratatouille is a vibrant and flavorful dish that celebrates the best of autumn’s harvest vegetables. This classic Provençal recipe is light yet hearty, featuring a colorful array of roasted vegetables infused with subtle smoky notes. It’s a perfect accompaniment to your fall dinner table and can be enjoyed on its own or served over grains like quinoa or couscous.
| Ingredients |
Quantity |
| Eggplant |
1 medium, diced |
| Zucchini |
2 medium, diced |
| Bell peppers (red and yellow) |
2, chopped |
| Yellow onion |
1, sliced |
| Garlic |
3 cloves, minced |
| Olive oil |
2 tablespoons |
| Fresh thyme |
1 teaspoon |
| Smoked paprika |
1 teaspoon |
| Salt |
To taste |
| Black pepper |
To taste |
| Fresh basil |
For garnish |
Cooking Instructions:
- Preheat your smoker or grill to medium heat.
- Toss the diced eggplant, zucchini, bell peppers, and onion with olive oil, salt, pepper, and smoked paprika.
- Place the vegetables in a smoker or grill basket and smoke for approximately 30-40 minutes, stirring occasionally, until they are tender and slightly charred.
- In the last 5 minutes of cooking, add minced garlic and fresh thyme to the vegetables for added flavor.
- Once done, remove from heat and let rest; garnish with fresh basil before serving. Enjoy your smoked ratatouille warm!
Smoked Mushroom Risotto
Smoked Mushroom Risotto is a creamy and comforting dish that brings together the earthiness of mushrooms with the rich flavors of smoked ingredients. This vegetarian risotto is perfect for an autumn dinner, offering a warm and inviting meal that pairs wonderfully with seasonal sides or a crisp salad. The smoky notes add a unique twist to this classic Italian favorite.
| Ingredients |
Quantity |
| Arborio rice |
1 cup |
| Vegetable broth |
4 cups |
| Smoked mushrooms |
2 cups, chopped |
| Yellow onion |
1, finely chopped |
| Garlic |
2 cloves, minced |
| Olive oil |
2 tablespoons |
| Butter |
2 tablespoons |
| Fresh thyme |
1 teaspoon |
| Parmesan cheese |
1/2 cup, grated |
| Salt |
To taste |
| Black pepper |
To taste |
Cooking Instructions:
- In a saucepan, heat vegetable broth over low heat and keep it warm.
- In a separate large pan, heat olive oil and butter over medium heat. Add onion and cook until translucent.
- Stir in garlic and smoked mushrooms, cooking for a few minutes until fragrant.
- Add Arborio rice to the pan and toast for 2-3 minutes. Gradually add warm broth one ladle at a time, stirring frequently until absorbed.
- Continue adding broth until the rice is creamy and al dente (about 18-20 minutes). Stir in fresh thyme, Parmesan cheese, salt, and pepper before serving. Enjoy your smoked mushroom risotto hot!
Smoked Pumpkin Pasta
Smoked Pumpkin Pasta is a vibrant and flavorful dish that celebrates the essence of autumn with its creamy pumpkin sauce and smoky undertones. The combination of smoked ingredients and fresh pasta creates a comforting meal that’s perfect for chilly evenings. This dish offers a delightful balance of sweetness from the pumpkin and savory notes from the smoked elements, making it a satisfying addition to your meatless dinner repertoire.
| Ingredients |
Quantity |
| Pasta (fettuccine or penne) |
12 ounces |
| Smoked pumpkin puree |
1 cup |
| Heavy cream |
1/2 cup |
| Garlic |
2 cloves, minced |
| Olive oil |
2 tablespoons |
| Fresh sage |
1 tablespoon, chopped |
| Parmesan cheese |
1/2 cup, grated |
| Salt |
To taste |
| Black pepper |
To taste |
| Red pepper flakes |
Optional, for serving |
Cooking Instructions:
- Cook pasta according to package instructions until al dente; drain and set aside.
- In a large pan, heat olive oil over medium heat and sauté garlic for 1-2 minutes until fragrant.
- Stir in smoked pumpkin puree and heavy cream, mixing well. Bring to a gentle simmer.
- Add cooked pasta to the sauce, along with fresh sage, Parmesan cheese, salt, and pepper; toss to combine.
- Serve warm, garnished with additional Parmesan and red pepper flakes if desired. Enjoy your cozy dish!
