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There’s been a lot of roasted meat in my professional life lately — more turkey, ground beef, and chicken than I care to admit — and while I’m still feeling like cozy fall cooking, I’m ready for a week of vegetables.

Luck would have it that this week the stars have aligned to give me a ton of pantry staples like chickpeas and black beans, leftover vegetables that need to be used up, and a bunch of new-to-me recipes that are all vegetarian. Here’s what a week of family-friendly vegetarian dinners looks like in fall.

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