15 Easy Healthy Vegetable Recipes for Fall

These easy healthy vegetable recipes for fall are cozy and comforting, everything savory pot pies to cozy vegetable bakes.

Fall brings cravings for cozy, and there’s no better time of year to hunker down and cook. Alex, Larson and I love to spend gray fall afternoons in the kitchen. Here are our top 15 easy healthy vegetable recipes for fall. We’ve curated our favorites into this list, but of course we have hundreds more fall recipes. All of these recipes are vegetarian and a good portion of them are vegan and gluten free too! The vegetable recipes below are main dishes and side dishes. And if you’ve got a sweet tooth, here’s our list of Fall and Winter Dessert Recipes.

Related: Gifts for Vegetarians | 10 Filling Plant Based Dinner Recipes

Vegan Pot Pie with Sage Crust

This vegan pot pie is one of our most beloved recipes! Earthy potatoes and peppers are slathered in a creamy sauce, along with fried shallots and white beans. And on top, a flaky sage vegan pie crust that you’d never believe has no butter (our secret: coconut oil). It’s truly a masterpiece. (Vegetarian, Vegan)

Tomato Coconut Cauliflower Curry

This tomato coconut cauliflower curry is delicious, nutrient packed, and ready in just over 30 minutes! It’s a crowd pleasing plant-based dinner recipe. It’s easy to put together and full of healthy veggies like sweet potato, spinach, chickpeas, cauliflower and tomatoes.  And this one’s another fan favorite in our easy healthy vegetable recipes for fall. (Vegetarian, Vegan, Gluten Free)

Red Lentil Soup

This creamy, dreamy red lentil soup is an easy vegetarian dinner recipe that’s ready in under an hour. Cumin, paprika and cayenne bring a flavorful flair. It’s brightened up with lemon and served with fresh herbs and almonds. Serve with a side salad or fresh bread for a full meal! (Vegetarian, Vegan, Gluten Free)

Vegetarian Red Beans and Rice

This vegetarian red beans and rice recipe is budget-friendly meal with ingredients that are easy to find in most grocery stores. This take on Red Beans and Rice can be made on a budget, for about $4 per person. But even better, it’s very delicious and nutrient-dense: full of veggies, legumes, and Cajun spices that pack a large amount of flavor into some humble ingredients. (Vegetarian, Vegan, Gluten Free)

Shaved Brussels Sprout Salad with Pomegranate

This pomegranate shaved Brussels sprout salad will leave you glowing from the inside out. It’s a study in texture contrasts: the feathery shaved Brussels, the pop of the Pomegranate seeds, and the bright crunch of the apple. It’s vibrant and colorful, covered in a lightly sweet vinaigrette. And the flavor: it’s like eating a bowl of confetti, but the healthy kind! Truly a showstopper in this list of easy healthy vegetable recipes for fall. (Vegetarian, Vegan, Gluten Free)

Instant Pot Acorn Squash with Pecan Stuffing

This Instant Pot acorn squash is quick to make using an Instant Pot (pressure cooker)! This vegetarian stuffed acorn squash features a rice stuffing with toasted pecans. This rice and pecan stuffing truly makes your kitchen smell like Thanksgiving while you make it! The onion, celery, garlic, and herbs combine to make something that smells just about like heaven. Add to that the crunch and rich flavor of buttery pecans, and you’ll find yourself just eating the stuffing alone. Here’s the Instant Pot we use. (Vegetarian, Vegan, Gluten Free)

Lentil Stuffed Sweet Potatoes

This sweet potato dinner recipe is easy and delicious: stuffed sweet potatoes with black lentils, fresh herbs and tangy goat cheese. The goat cheese is not only crumbled over the top with black lentils, fresh thyme, and crunchy celery leaves, but it’s mixed into the inside of the potato for a creamy, savory filling. So good. (Vegetarian, Gluten Free)

Quinoa Black Bean Vegan Chili

This hearty and delicious quinoa vegan chili is packed with protein and vegetables. Some secret ingredients: adobo sauce from a can of chipotle chili peppers in adobo, and a white wine vinegar for a tangy finish. It’s so, so tasty: definitely at the top of our easy healthy vegetable recipes for fall. (Vegetarian, Vegan, Gluten Free)

Crispy Baked Sweet Potato Fries

Do you want to make sweet potato fries in the oven? These crispy sweet potato fries require very little oil to brown in the oven. Our secret? We use a little cornstarch to get a perfectly crunchy fry. (Vegetarian, Vegan, Gluten Free)

Harvest Vegetable Bake

This harvest vegetable bake is savory and refined: it tastes almost meaty! Perfect for Meatless Mondays or a cozy brunch. It’s a combination of vegetables and baked tofu, topped with cheese and baked until bubbly. (Vegetarian, Gluten Free)

Penne with Pumpkin Pasta Sauce

This pumpkin pasta sauce recipe is delicious and creamy, made with Parmesan cheese and savory spices! Serve it over penne for an easy meatless dinner. Pumpkin puree actually makes for a great pumpkin pasta sauce! It’s got a creamy texture that melds seamlessly with Parmesan cheese. It’s comfy, easy (like 30 minutes easy), and lovely for fall.  (Vegetarian)

Stuffed Delicata Squash Wild Rice and Sage

Delicata squash is a yellow oblong squash that tastes sweet and tender! This stuffing features wild rice with brown butter and sage, along with some vegetables and sharp cheddar cheese. Talk about flavor! (Vegetarian, gluten free)

Broccoli Cheese Stuffed Sweet Potatoes

These broccoli cheese stuffed sweet potatoes are an easy, healthy weeknight dinner your whole family will love. The cheese sauce features a surprise ingredient to make it even creamier: white beans! This tops our list of easy healthy vegetable recipes for fall. (Vegetarian, Vegan, Gluten Free)

Baked Butternut Squash Chips

Ready in 30 minutes, these baked butternut squash chips are delightfully crunchy. The sweet squash pairs nicely with salty Parmesan and is a great snack! (Vegetarian, Gluten Free)

Lemon Rosemary Roasted Potatoes

The twist on this rosemary roasted potatoes recipe is the lemon; instead of squeezing on the juice prior to roasting, the lemon is thinly sliced and roasted along with the potatoes. This brings out a much more intense lemon flavor. You can even eat the roasted lemon, if you’re brave! (Vegetarian, Vegan, Gluten Free)

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