autumnal vegetarian

Full of umami from the mushrooms and tamari, this vegan risotto is comforting, delicious and gluten free. 

Each serving provides 609 kcal, 18g protein, 90g carbohydrates (of which 6.5g sugars), 12.5g fat (of which 3g saturates), 10.5g fibre and 4.1g salt.

Vegan risotto with mushroom and leek 

grams/1¾oz dried porcini mushrooms

vegetable stock (just-boiled water with 1 vegetable stock cube)

olive oil

leek

garlic cloves, finely chopped

grams/5½oz mushrooms

tamari

thyme

arborio rice

125 milliliters/4fl oz vegan white wine

sea salt

½ tsp cracked black pepper,

asparagus spears, thinly sliced lengthways, to garnish (optional)

A vegetarian mushroom stroganoff that's as rich and delicious as its meaty cousin. You can use any mix of mushrooms you like in this stroganoff recipe. This is designed to be a low cost recipe.

Each serving provides 352 kcal, 9.8g protein, 44.4g carbohydrate (of which 5g sugars), 14.4g fat (of which 7g saturates), 2.5g fibre and 1.07g salt.

Easy mushroom stroganoff

onion, finely diced

garlic cloves, crushed

mushrooms

½ tsp English mustard

paprika

250 milliliters/9fl oz vegetable stock,

rice

200 milliliters/7fl oz soured cream

lemon,

salt and black pepper

Sweet butternut squash with sour preserved lemons makes a fragrant and easy vegetarian tagine with herby couscous on the side.

Each serving provides 593 kcal, 19.4g protein, 63.1g carbohydrate (of which 27.1g sugars), 26.8g fat (of which 3g saturates), 10.7g fibre and 2.93g salt.

Butternut squash tagine with couscous

onion, peeled, finely chopped

garlic cloves, peeled, finely chopped

cayenne pepper

ginger

tsp coriander

tsp cumin

cinnamon

tsp turmeric

butternut squash, peeled, seeds removed,

tomatoes

200 milliliters/7fl oz vegetable stock

lemons, rind only, roughly chopped

tbsp clear honey

couscous

600 milliliters/1 pint 2fl oz hot vegetable stock

lemons, zest only

grams/3½oz almonds

parsley, chives and coriander

This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it. 

Butternut squash and sweet potato curry

red onion,

red chillies, stalks removed and cut into three

ginger,

garlic cloves, halved

turmeric,

tsp sea salt flakes,

tbsp coconut oil oil

x coconut milk

350 milliliters/12fl oz vegetable stock

tin chopped tomatoes

sweet potatoes, peeled and cut into large bite-sized pieces

butternut squash, peeled, de-seeded and cut into bite-sized pieces

grams/10½oz black Venus rice, to serve

limes,

Here’s a warming pie made with chestnuts, mushrooms and marsala wine. You could use white wine, red wine or vermouth if you don’t have any marsala to hand.


Vegetarian chestnut and mushroom pie

flour

butter,

salt

water

butter

leeks, sliced

350 grams/12 ounces mushrooms (such as chestnut or button mushrooms)

garlic cloves, sliced

grams/1¾oz plain flour

Dijon mustard

100 milliliters/3½fl oz marsala

200–300 milliliters/7–10fl oz vegetable or chicken stock (amount depending on whether

vacuum-packed chestnuts, left whole

Top 5 autumnal vegetarian recipes from across the web

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Vegan risotto with mushroom and lee...

Easy mushroom stroganoff

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Top 5 autumnal vegetarian recipes from across the web

The most viewed autumnal vegetarian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan risotto with mushroom and lee...

Easy mushroom stroganoff

Butternut squash tagine with cousco...

Butternut squash and sweet potato c...

Vegetarian chestnut and mushroom pi...

The most viewed autumnal vegetarian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine