When fall brings cold weather, we fight back with soups and stews. Braised vegetables are just as good as braised meats—slow-cooked, tender vegetables are warming and comforting. Root vegetables and tougher leafy greens get a big boost in flavor when soaking up a rich braise. The best part? Braised vegetable recipes take considerably less time than their meaty counterparts, so you can have dinner ready in no time at all. Here are seven braised vegetable recipes you can use with your fall produce haul—both vegetarian and meat-light.