The weather is getting cooler, and the leaves are starting to change. It’s autumn, and pumpkins are popping up everywhere from farmers’ markets to supermarkets to coffee shops. But pumpkins aren’t the only autumn veggie to rave about. As much as we love the bounty of vegetables that summer gives us, nothing is as colorful as autumn veggies. All the reds, greens, oranges, purples and yellows are just gorgeous – a real life cornucopia.

Fall veggies are delicious – some are sweet, some are earthy. Some are soft and silky, great for baking and desserts while others are hearty, perfect for soups and stews. There are so many ways to sneak veggies into your fall dishes. If you’re intimidated by some fall veggies because you’re not sure how to prep them, check out Cook Perfect Fall and Winter Veggies With These Prep Tips. If you’re not sure what to make with fall veggies, see How to Make 7 Delicious Roasted Veggie Dishes for Fall. Pumpkin is great but let’s go beyond pumpkin and take a look at other seasonal fall veggies we should all enjoying this autumn.

1. Artichokes

Source: Beer Battered Artichoke Hearts

Artichokes come into season twice a year, in spring and the fall. Preparing the artichoke for cooking is the most time-consuming part of using this veggie. Read 10 Tips for Cooking with Artichokes to learn how to prep and cook these beautiful veggies. If you think you don’t like artichokes, my recipe for Overstuffed Artichokes will change your mind.

Recipes you’ll want to make this fall include Beer Battered Artichoke Hearts, Spinach and Artichoke Soufflé, Pesto Pappardelle with Artichoke Chickpea Meatballs and Artichoke Sunflower Burgers.

2. Beets

Source: Beet, Butternut Squash and Apple Soup

Beets are in season from fall through spring. Beets are super-healthy and they’re beautiful to look at in a wide range of colors, from deep red to bright gold to candy cane red and white stripes. With a sweet and earthy flavor, beets are like nature’s candy and certain ways of cooking them, such as roasting, concentrates their flavor, so they are even sweeter. Yet, they still taste savory at the same time. Beets are extremely versatile and can be cooked in multiple ways or eaten raw. See 10 Ways to Cook with Beets and 8 Creative Ways to Amp Up Your Dishes Using Beets for tips on prepping and cooking plus recipes.

Try using beets to make my Roasted Beet Burgers and Borscht Soup. Other recipes to try include Beet and Quinoa Burgers, Best Beet Reuben, Teriyaki Romanesco and Beet Bowl, Beet, Butternut Squash and Apple Soup, and Raw Beet Ravioli with Cilantro Cream. You can even make Beet Bacon!

3. Brussels Sprouts

Source: Spicy Tofu and Brussels Sprouts Stir-Fry With Korean-Style Sauce

Brussels sprouts get such a bad rap. These little tiny cabbages are cute and delicious, especially baby sprouts. It’s not their fault that so many people cook them wrong, and they end up gray, mushy and smelly. Get my cooking tips for Brussels in 5 Ways to Get Anyone to Love Brussels Sprouts and then give them a fair chance by using a great recipe. The best ways to cook them is roasting and sautéing (don’t even think about boiling them).

Get to love Brussels sprouts by making this Roasted Brussels Sprouts and Bursted Cherry Tomato Spaghetti, Spicy Tofu and Brussels Sprouts Stir-Fry With Korean-Style Sauce, Beetroot, Brussels Sprouts, and Bourgal Salad With Maple-Orange Dressing, and Warm Lentil and Brussels Sprout Salad With Roasted Radicchio Wedges.

4. Fennel

Source: Warm Fennel and Pomegranate Salad

Fennel comes into season in fall and is available through early spring. It’s an interesting looking vegetable with its round bulb and feathery fronds. Fennel tastes like licorice and you can eat it raw – it’s a great digestive after meals. It’s also delicious cooked. See 10 Ways to Cook with Fennel Tonight and Why You Need More Fennel in Your Meals, and Here’s How To Cook It for tips and recipes.

Try making these Fennel Pies (Marathopites), Warm Fennel and Pomegranate Salad, Beet, Fennel and Lime Vegan Pate, and Grapefruit Coriander Fennel Bites.

5. Green Beans

Source: Green Bean and Wild Rice Salad

Green beans are kind of under appreciated. Everyone likes them, and they are often part of the dinner menu, but people don’t get excited about green beans. They’re just sort of … there. Well, it’s time to change that because green beans are healthy, delicious and versatile.

Switch up your usual game by trying these dishes that have green beans as the main attraction rather than the side dish: Super Flax Green Bean Fries, Easy and Delicious Rosemary String Beans, Green Bean Casserole Pizza, Saucy BBQ Chickpeas and Green Beans, and this Green Bean and Wild Rice Salad.

6. Jerusalem Artichokes

Source: Jerusalem Artichoke Soup with Truffle Oil

Jerusalem artichokes, also known as sunchokes, may look very strange. They are tan, knobby roots that look similar to ginger, but rounder. Looks can be deceiving, though. These sunchokes may look complicated and unappetizing, but they are easy to prepare and delicious. They have a nutty, crunchy taste and taste like a cross between potatoes and artichokes. You can also cook them in the same ways you would potatoes. You don’t even have to peel them if you choose not to. Just cut them up and cook them or don’t cook them – they are edible raw.

Give Jerusalem artichokes a try by making my Roasted Jerusalem Artichokes with Braised Garlicky Kale. Then make these Easy Roasted Sunchokes and this Jerusalem Artichoke Soup with Truffle Oil.

7. Leafy Greens

Source: Broccoli Rabe Potato Pizza with Carrot-Miso Sauce and Hazelnuts

Several types of leafy greens come into season in the fall including arugula, broccoli rabe, cabbage, chard, kale and Belgian endive. To learn more about all of them, see Your Ultimate Guide to Leafy Greens. For recipe ideas, read 20 Ways to Add More Leafy Greens to Your Diet and then treat those greens right by learning all the Tips for Cooking Greens So They Taste Delicious.

Recipes you’ll love include Vegan Tempeh and Turnip Greens Soup, Broccoli Rabe Potato Pizza with Carrot-Miso Sauce and Hazelnuts, Vegan Holishkes, Frittata with Chard and Red Pepper, Shiitake Tempeh and Kale Stir-Fry, and Pumpkin, Arugula and Vegan ‘Goat Cheese’ Gnocchi.

8. Leeks

Source: Simple Creamy Potato Leek Soup

Leeks are relatives of onions and garlic, but they have a milder taste than either of them. They are most often used as an aromatic for soups and stews, but they can also be the main ingredient of dishes. Leeks can be eaten raw in salads, sauteed until tender, braised to make them soft and sweet or grilled until charred. Leeks are delicious when paired with potatoes as in this Cheesy Leek and Potato Gratin. Since I like to add green to all my dishes, Potato, Broccoli and Leek Soup is my version of the classic dish.

More recipes with leeks you’ll love include Simple Creamy Potato Leek Soup (Ready in Under 30 Minutes), Exquisite Leek and Cashew Appetizer, Mushroom and Leek Flatbread Pizza and Mushroom and Leek Risotto With ‘Parmesan’ Tempeh.

9. Root Vegetables

Source: Carrot Cashew Paté

Root vegetables are healthy, versatile and delicious but too many of them get passed by in the market. Maybe it’s because some of them don’t look familiar, or you’re just not sure what to do with them. What are root vegetables? Root veggies include beets, carrots, celery root, daikon, garlic, ginger, horseradish, Jerusalem artichokes, jicama, kohlrabi, onions, parsnips, radishes, rutabagas, turmeric, turnips, yams and yucca. Learn How to Cook With Delicious Root Veggies – 10 Different Ways and get yummy recipes.

Then try this Root Veggie au Gratin, Kohlrabi Schnitzel Burger, (Fish Style) Parsnip Fillets, Curried Carrot and Parsnip Soup, Red Cabbage and Jicama Spring Rolls with Peanut Dipping Sauce, Steamed Purple Yam and Cocoa Rolls, Yam Enchiladas, Green Lentil Salad with Spiced Carrots, Super Rutabaga Fries and Carrot Cashew Paté (That Bursts With Flavor!)

10. Winter Squash

Source: Sautéed Delicata Squash Rings

Winter squash of all sorts comes into season in early fall and usually last well into winter. Winter squash may be one of the most versatile vegetables out there, that is, once you know how to cook with them. There are many types of winter squash, including acorn, butternut, buttercup, carnival, delicata, Hubbard, Kabocha, pumpkin and spaghetti. To learn more about squash and get tons of recipes, see 10 Ways to Cook Comforting Fall Foods With Winter Squash.

Then try these recipes: Savory Butternut Squash and Tomatoes, No-Noodle Butternut Squash and Swiss Chard Lasagna, Kabocha Croquettes, Stuffed Sage Carnival Squash, Sautéed Delicata Squash Rings, Miso Sesame Spaghetti Squash, and Red Lentil and Butternut Squash Burgers.

Of course, pumpkin is a fall veggie that we should all enjoy. So be sure to check out 10 Ways to Cook with Pumpkin and learn How to Make Your Own Pumpkin Butter and Pumpkin Seeds. Then get to know all the other amazing fall veggies.

We also highly recommend downloading our Food Monster App, which is available for iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

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