Our Absolute Best Fall Vegetarian Recipes to Try Right Now

Fall might not seem like the season to give up meat, but with vegetarian recipes this good, it very well could be

By SAVEUR Editors
Updated: September 9, 2018

From clothing to food, fall is layering season. As the weather cools and we turn more and more to gooey baked casseroles and hearty soups and stews, it may not seem like the right time to pick up a new diet. That being said, the wonderful bounty of fall produce makes it possible to eat hearty, plant-based meals that make cutting out meat easier than ever. Some of our favorite classic fall pastas are also some of our best vegetarian pasta recipes—think mushroom tortellini and pappardelle with butternut squash. Whether you're looking for a fun twist on grits with goat cheese or a classic sweet potato casserole, here are our best fall vegetarian recipes for your next meat-free meal.

Butternut Squash and Smoked Mozzarella Pizza
Butternut Squash and Smoked Mozzarella Pizza
Pope John Paul loved it and you will too! Get the recipe for Butternut Squash and Smoked Mozzarella Pizza »Todd Coleman
Pappardelle with Butternut Squash, Walnuts, and Baby Kale
Pappardelle with Butternut Squash, Walnuts, and Baby Kale
Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall's best flavors. Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »Helen Rosner
Butternut Squash Pepe Soup
Senegalese Thanksgiving, Butternut Squash Pepe Soup
Chef Pierre Thiam's take on this classic autumn soup uses Scotch bonnet chiles for spice and nutmeg for warmth. In Senegal, a similar soup is said to prevent hangovers, so you'll find hawkers selling it outside the bars late at night. Use your favorite type of pumpkin or other fall squashes to substitute for the butternut in this recipe, if you like. For a vegan soup, substitute vegetable stock for the chicken stock. Get the recipe for Butternut Squash Pepe Soup »Ryan Liebe
Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds
Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds
Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »Ariana Lindquist
Sweet Potato Casserole with Pecan Crumble
Sweet Potato Casserole Pecan Crumble
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »Todd Coleman
Potato and Cheese Tortelli with Porcini Mushrooms
Potato and Cheese Tortelli with Porcini Mushrooms
"It's a common misconception that tortelli and tortellini are the same," chef Evan Funke of Felix in Los Angeles says. Unlike round tortellini, tortelli (the proper name for these ravioli-like stuffed pastas) are squares or rectangles simply folded over a filling and sealed. This is a thicker dough and more toothsome, too. A classic autumn condimento is a porcini mushroom sauce. "When it's mushroom season in Italy, you eat porcini until you're blue in the face," says Funke. Get the recipe for Potato and Cheese Tortelli with Porcini Mushrooms »Heami Lee
Pear and Cheese Ravioli (Cacio e Pere)
Pear and Cheese Ravioli (Cacio e Pere)
Nothing says love like homemade pasta. Lidia Bastianich's recipe mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make a rich filling for ravioli. Get the recipe for Pear and Cheese Ravioli (Cacio e Pere) »Ingalls Photography
Spinach Balanzoni With Brown Butter and Sage
balanzoni
Funke uses a wheeled cutter to make even squares and a piping bag for the mortadella-and-cheese filling, but the perfect shape of these balanzoni? It's all in the fingers. Get the recipe for Spinach Balanzoni With Brown Butter and Sage »Heami Lee
Grits with Brussels Sprouts, Quince, and Goats' Milk Curd
Al's place Grits with Brussels Sprouts
For his take on grain bowls, Chef Aaron London of Al's Place in San Francisco tops creamy corn grits with whatever toppings he has on hand. Here, earthy roasted brussels sprouts and chanterelle mushrooms mingle with aromatic poached quince and homemade cheese curds. Get the recipe for Grits with Brussels Sprouts, Quince, and Goats' Milk Curd »Matt Taylor-Gross
Squash Soup (Soupe de Courge)
Squash Soup (Soupe de Courge)
Lulu Peyraud explains that this Provençal squash soup has "just enough potato to give a little body to the soup, lots of celery to season the squash--no other herbs except for the parsley at the last minute... But I forgot to say that, instead of parsley, this soup is wonderful finished with chopped fresh mint." Get the recipe for Squash Soup (Soupe de Courge) »Kat Craddock
Lemon-Infused Spaghetti with Oil and Provolone
Lemon-Infused Spaghetti with Oil and Provolone
Cook your pasta in fragrant lemon water. Get the recipe for Lemon-Infused Spaghetti with Oil and Provolone »Matt Taylor-Gross
Fermented Carrot Borscht with Ginger and Turmeric
Fermented Carrot Borscht with Ginger and Turmeric
"Borscht was traditionally a fermented soup," says Cortney Burns, who adapted the classic beet base to one featuring a combination of fresh and fermented carrots and beets instead. "The warming spices, fresh ginger, and alliums bring out the natural sweet flavor of the carrots," she says. Burns tops her soup with anything from salt-brined caraway to shredded or wilted vegetables, pickled ginger, dill, or yogurt, but play around with combinations you like. For a red version, use purple or red carrots and red beets. For a yellow version, use yellow carrots and golden beets. Pass the finished soup through a fine-mesh sieve for a completely silky texture. Get the recipe for Fermented Carrot Borscht with Ginger and Turmeric »Heami Lee

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