Today I’m sharing 10 recipes to help you stay warm on these chilly fall nights. All of these meals are meatless, produce-packed, and easy enough to make on a weeknight. They’re great for a fall potluck or Friendsgiving party, or just for sharing with your family this fall. Enjoy!
All summer long I made it clear that when it’s hot out I want nothing to do with hot food. Nothing. I believe I may have even been quoted saying give me salad or give me death and even Kevin jumped on the smoothie-bowl-for-dinner train because HELLO it’s a million degrees out and eating hot food will surely cause my body to overheat and die. I’m dramatic, I know.
But now there’s no arguing that summer is solidly over: the days are getting shorter, the mornings and nights are cool and crisp, and all of a sudden salads (and cold food in general) are no longer appealing to me; my body is craving warmth.
And so, to help out both you and me, I’m sharing a list of 10 cozy dinner ideas to help keep you warm and satisfied this fall. They’re all vegetarian friendly, and many can easily become vegan or dairy-free by opting for one of the many vegan shredded cheeses on the market instead!
10 Cozy Fall Dinner Recipes
![One-Pot Chickpea Tikka Masala [Vegan]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2018/09/One_Pot_Vegan_Chickpea_Tikka_Masala2-1.jpg?resize=740%2C1110)
One-Pot Chickpea Tikka Masala. Made with a homemade Tikka Masala Spice Blend plus lots of fresh garlic and ginger (and pantry staples like chickpeas, coconut milk, and canned tomatoes) this saucy, spicy Indian-inspired dish will warm you right up!
Chipotle Roasted Cauliflower + Chickpea Enchiladas. We love making these to feed a crowd! Homemade or store-bought enchilada sauce smothers veggie-loaded corn tortillas for a hearty, filling meatless meal.
Garlicky Mushroom & Lentil Shepherds Pie. This is the ultimate comfort food! Its hot, saucy, can be made ahead and reheated for days + still taste great, and as long as you’re a fan of mushrooms, is the perfect meatless version of classic shepherd’s pie.
Curried Butternut Squash Soup with Garlic Pita Croutons. Creamy, bright orange, and surprisingly full of vegetables, this pureed soup is loaded with flavor thanks for Thai red curry paste! The pita croutons are totally optional but add such a yummy crunch!!
Red Lentil & Kidney Bean Chili. This is an old Baked Greens recipe, but still one I love dearly. The combination of lentils and kidney beans is extra hearty and filling, and the blend of spices is spot on. Don’t forget the cornbread!
Fajita Stuffed Sweet Potatoes. We eat some version of stuffed sweet potatoes almost every week all fall and winter long. Pro tip: roast a bunch of sweet potatoes over the weekend and store them in the fridge so dinner can be ready in just a few minutes on the nights you want to eat stuffed sweet potatoes for dinner!
Butternut Squash & Black Bean Enchiladas. Another favorite enchilada combo around here: the roasted butternut squash adds the perfect hint of sweetness to the smoky, spicy enchiladas. We love these with a big dollop of greek yogurt or sour cream on top!
Dinner for One: Stovetop Mac & Cheese. Alone for dinner? I’ve got you covered. This stovetop mac & cheese is only barely more challenging to make than the boxed kind, but tastes significantly better. As a bonus, you get to decide if you want to add in some broccoli, or extra cheese, or more or less salt or pepper: the box hasn’t already decided the flavor profile for you. It goes without saying that this recipe for one can easily feed two if you’re feeling mathematically inclined and wish to double it.
Cheesy Spinach & Artichoke Baked Pasta. It’s like spinach + artichoke dip, in pasta form, but a little more saucy. This pasta isn’t super creamy (it’s sauce is broth-based), but relies on plenty of fresh parmesan to add bold flavor + lots of spinach and frozen artichokes for texture and veggie goodness! If you’re a fan of crispy baked pasta edges, this recipe is for you!
Mac & Cheese Stuffed Acorn Squash. I made this as part of my Thanksgiving Week last year on the blog, and while it’s the ideal meatless Thanksgiving main, it’s also just perfect on a weeknight at home. A quick + easy stovetop mac & cheese gets stuffed inside of roasted squash, topped with breadcrumbs, and baked until crispy. We’ve even made a big batch and frozen them, before baking, to just defrost and bake on nights we want some warm cheesy goodness in our lives! This also works with larger delicata, carniva, buttercup, or particularly small butternut squash instead of acorn!
I hope you all love these cozy fall dinner ideas. If you make any of them, be sure to let me know by leaving a comment below or taking a picture of your dinner and sharing it with me on Instagram. I love seeing my recipes in your kitchen.