10 Yummy Vegetarian Day Fall Recipes

In light of today's World Vegetarian Day, we compiled 10 yummy vegetarian appetizers, entrees, snacks, and deserts! Bon Appétit!

1. Spring Leek Hash with Polenta and Goat Cheese

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

Serves 4

30 minutes or fewer

This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven.

1 Tbs. olive oil

3 medium leeks, trimmed, halved, and chopped (6 cups)

1 yellow bell pepper, thinly sliced (1 cup)

2 Tbs. minced fresh thyme, divided

¼ tsp. red pepper flakes

½ cup low-sodium vegetable broth

3 cloves garlic, minced (1 Tbs.)

1 16-oz. tube prepared polenta, cut into 12 slices

2 oz. crumbled aged chèvre (½ cup)

1. Preheat oven to 400°F. Heat oil in ovenproof skillet over medium-high heat. Add leeks, bell pepper, 1 Tbs. thyme, and red pepper flakes; sauté 10 minutes. Stir in broth and garlic.

2. Arrange polenta slices over leek mixture in skillet; top with crumbled chèvre and remaining 1 Tbs. thyme. 
Bake 10 minutes, or until chèvre softens.

2. Pad Thai

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu [...]

8 oz. rice noodles

2 tsp. peanut oil

1 medium red bell pepper, julienned

2 cloves garlic, minced

2 large ripe tomatoes, seeded and diced

4 oz. snow peas, trimmed

4 oz. firm tofu, drained and cut into ¼-inch thick matchsticks

¼ cup low-sodium soy sauce

2 Tbs. fresh lime juice

2 Tbs. chopped fresh cilantro

¼ cup chopped cashews for garnish

4 green onions, chopped for garnish

2 oz. bean sprouts for garnish

In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.

Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.

Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

3. Gluten-Free Veggie Burger

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

Serves 4

30 minutes or fewer

Simple, speedy, and satisfying, this patty recipe is made with TVP (textured vegetable protein), which can be found in the bulk section of natural food stores. These burgers get their meaty flavor from dulse, dried seaweed flakes that are a good source of B vitamins and iron.

1 cup TVP (textured vegetable protein)

½ oz. dulse, rinsed and finely chopped

1 Tbs. ground flaxseed

¼ cup ketchup

4 tsp. cornstarch

1 Tbs. horseradish-flavored mustard

2 Tbs. canola oil

4 8-inch corn tortillas, warmed

Combine TVP and dulse in large bowl. Add 1 cup boiling water, stir to combine, and set aside. Combine flaxseed and 2 Tbs. hot water in separate bowl. Let stand 5 minutes.

Stir flax mixture into TVP mixture. Add ketchup, cornstarch, and mustard.

Heat canola oil in nonstick skillet over medium heat. Using 1/2 cup measure, scoop and shape four patties. Fry 3 to 5 minutes on each side, or until golden and crispy. Serve on corn tortillas, topped with lettuce, tomato, and condiments, if desired.

4. Butternut Squash Pancakes

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

20 pancakes

Butternut squash adds a sweet flavor to these potato pancakes. They’re delicious served with applesauce.

2 cups peeled and grated butternut squash (1 lb. squash)

2 cups grated potato (about 2 medium)

1 medium red onion, grated (½ cup)

2 tsp. salt

2 cloves garlic, minced

1 tsp. dried sage

¼ tsp. grated nutmeg

1 large egg, beaten

3 Tbs. unbleached white flour

Salt and ground black pepper

Vegetable oil for frying

Place squash, potatoes and onion into a colander. Add 2 teaspoons salt, mix and let drain over sink, about 15 minutes. Press vegetables several times to extract water.

Transfer vegetables to a medium bowl. Add garlic, sage, nutmeg and egg and mix thoroughly. Add flour and season with salt and pepper and mix thoroughly.

Heat about 1/8-inch oil in heavy-bottomed large skillet. Using a heaping tablespoon, drop pancakes into oil; press down with a spatula to flatten and ensure even cooking. Cook 1 to 3 minutes on each side, until golden brown. Remove to platter and keep warm. Cook remaining batter adding more oil to pan when necessary.

5. Spicy Fall Stew Baked in a Pumpkin

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

Serves 6

You don’t need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can’t find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (Click here for recipe).

1 medium onion, diced (1 cup)

2 Tbs. olive oil, divided

1 red bell pepper, cut into 1-inch dice

2 cloves garlic, minced (2 tsp.)

1 tsp. chili powder, preferably New Mexican

1 tsp. ground cumin

½ tsp. dried oregano

½ lb. tomatillos, husked and quartered (1½ cups)

1 15-oz. can hominy, rinsed and drained

¾ tsp. salt

1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash

2 oz. grated sharp Cheddar cheese (½ cup packed)

1. Preheat oven to 350°F. Heat 1 Tbs. oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.

2. Add tomatillos, hominy, ı/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.

3. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.

4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1ı/2 to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.

5. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe).

6. Truffled Wild Mushrooms over Whipped White Beans

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

Serves 4

Truffle oil and earthy wild mushrooms turn a simple ragoût into a sublime main dish. Truffle oil is a worthwhile investment. A few drops can transform roasted vegetables, bean dishes, and even a plain ol’ bowl of mashed potatoes.

2 tsp. olive oil, divided

1 medium leek, white and pale green parts chopped (about ½ cup)

2 15-oz. cans cannellini beans, rinsed and drained

½ cup low-sodium vegetable broth

2 cloves garlic, minced (2 tsp.)

2 tsp. chopped fresh thyme

1 lb. wild mushrooms, halved

¼ cup chopped fresh parsley

2 tsp. truffle oil

1. Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic, and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor, and blend until creamy and smooth. Return to skillet, cover, and keep warm.

2. Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.

3. Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

7. Grilled Salad Pizza

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

Makes 1 12-inch pizza

The oven broiler "grills" greens to wilt them into a crisp-tender topping.

VINAIGRETTE

2 Tbs. balsamic vinegar

2 tsp. honey

1 tsp. Dijon mustard

1 small clove garlic, minced (½ tsp.)

3 Tbs. olive oil

1 recipe Chewy Pizza Dough (click here for recipe)

3 Tbs. grated Parmesan cheese

1 cup arugula

1 cup sliced romaine lettuce

1 head red endive, halved and sliced (1 cup)

½ cup thinly sliced fresh fennel

¼ cup thinly sliced red onion

Shaved Parmesan for garnish, optional

To make Vinaigrette:

1. Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes.

To make Pizza:

1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil.

2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls.

8. Pumpkin Parfaits with Oat Crunch

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

Serves 2

This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet.

Oat Crunch

½ cup puffed rice cereal

¼ cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats

2 Tbs. raw pumpkin seeds

2 Tbs. pure maple syrup

¼ tsp. pumpkin pie spice

Pumpkin Mousse

3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative

½ cup sweetened pumpkin pie filling

6 oz. vanilla soy yogurt

To make Oat Crunch:

1. Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.

To make Pumpkin Mousse:

1. Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.

2. Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

9. Pumpkin Cheesecake with Candied Cranberries

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

Serves 16

Kathryn Hostettler, who received honorable mention in VT's 2009 Reader Recipe Contest for this recipe, works as a pet nanny and volunteers for Rogers' Rescues, a virtual dog rescue.

Candied Cranberries

2 cups fresh cranberries, rinsed and drained

2 cups Wholesome Sweeteners Fair Trade Certified Organic Sugar, plus more for coating cranberries

Crust

1 small pkg. vegan graham crackers (10 sheets of crackers)

⅛ tsp. salt

2 oz. nonhydrogenated vegan margarine, such as Earth Balance, melted

Cheesecake Filling

12 oz. Nasoya Silken Tofu, drained

8 oz. vegan cream cheese, softened

¾ cup canned pumpkin purée

½ cup Wholesome Sweeteners Organic Blue Agave nectar

¼ cup Wholesome Sweeteners Fair Trade Certified Organic Dark Brown Sugar

2 Tbs. Bob's Red Mill Cornstarch

1 Tbs. lemon juice

1 tsp. Simply Organic Vanilla Extract

½ tsp. Simply Organic Cinnamon Powder

¼tsp. Simply Organic Ginger

¼ tsp. grated fresh nutmeg

¼ tsp. sea salt

1. To make Candied Cranberries: Prick each berry several times with needle. Bring sugar and 2 cups water to a boil in saucepan over medium-high heat. Cook 7 to 10 minutes, or until sugar reaches 230°F on candy thermometer. Add cranberries, and cook 10 minutes, or until syrup jells when dropped from tip of spoon. Remove berries with slotted spoon, and cool. Roll cranberries in sugar to coat. Set aside, or store up to 4 days.

2. To make Crust: Preheat oven to 350°F. Process graham crackers and salt into fine crumbs in food processor. Add margarine, and pulse to combine. Press mixture into bottom and halfway up sides of 9-inch springform pan.

3. To make Cheesecake Filling: Purée all ingredients in food processor 3 to 5 minutes, or until very smooth. Pour into Crust, and bake 50 to 60 minutes, or until Cheesecake Filling is set. Cool on wire rack, then chill completely in refrigerator, at least 3 hours or overnight. Slice and garnish each serving with Candied Cranberries.

10. Blue Cheese-Stuffed Dates

d1yfb83pmjnfe2.cloudfront.net / Via vegetariantimes.com

Makes 24

30 minutes or fewer

Make these for your next party, and watch them disappear. If you’re not a fan of blue cheese, you can stuff the dates with soft goat cheese or a vegan cream cheese.

24 dried dates

¼ cup nutritional yeast or dried breadcrumbs

4 oz. blue cheese

Preheat oven to 375°F. Slit dates down one side, and remove pits. Place nutritional yeast on small saucer. Stuff each pitted date with 1/2 tsp. blue cheese, pressing sides together. Dip slit side of dates in nutritional yeast to coat cheese. Place on baking sheet slit side up, and bake 10 to 15 minutes, or until dates are hot and cheese is soft. Let stand 5 minutes before serving.