We're cooking and eating more vegetarian and vegan food than ever before – but it can be pretty easy to get stuck in a rut week in, week out. The same old pastas, curries and stir-fries are easy to make, but when you want to push the boat out it can be hard to find the inspiration to create something both impressive and packed with flavour. That's why we've been working on exciting new vegetarian and vegan recipes for autumn, celebrating the best of the season's produce.
The ten recipes below are simple to cook, boast just as much flavour (if not more) than their meat- and fish-filled counterparts and celebrate the flavours of autumn at their peak. Take a look and add a bit of variety into your meat-free meals.
Rich ragus were made for cool nights in. The most famous (outside of Italy) has to be spaghetti Bolognese; a dish most Italians wouldn't recognise (the original ragu alla Bolognese contains chicken livers and is always served with tagliatelle rather than spaghetti). There's no denying it's found a place on the British dinner table though, and this vegetarian version swaps out the mince for nourishing puy lentils for a fantastic dish that boasts all the flavour of its meaty counterpart.
Beetroot tarte Tatin
Beetroot tarte TatinBeetroot tarte Tatinby GBC Kitchen
Traditionally made with apples and served as dessert, tarte Tatin was the result of a kitchen accident. This version replaces slices of apple with beetroot, packing it full of earthy autumnal flavours. You can serve it hot or at room temperature, making it ideal for buffets, quick lunches or – if the weather holds – a picnic amongst the colour-changing leaves.
Vegan mushroom miso soup with udon noodlesVegan mushroom miso soup with udon noodlesby GBC Kitchen
Mushrooms are a vegan's best friend – their umami-rich flavour and meaty texture make them a fantastic centrepiece to any vegan dish. In this recipe, beautiful little brown beech (or shimeji) mushrooms are cooked in an intense mushroom miso broth, with crunchy pak choi, slippery udon noodles and seaweed for a Japanese-inspired bowl of deliciousness.
Potato, olive and preserved lemon tagine
Potato, olive and preserved lemon taginePotato, olive and preserved lemon tagineby GBC Kitchen
Potatoes are fantastic carriers of flavour, absorbing sauces and spices with ease. This one-pot tagine sees slices of waxy potato paired with briny green olives, crunchy roast chickpeas and plenty of spices – a cracking dish to feed the family.
Red cabbage malfatti with brown butter and orange
Red cabbage malfatti with brown butter and orangeRed cabbage malfatti with brown butter and orangeby GBC Kitchen
Malfatti are Italian dumplings traditionally made with ricotta and spinach, but giving it a seasonal twist is simple. Swap out the spinach for red cabbage, add plenty of warming spices and finish it with sage and charred orange for a pretty little starter that will see you right through to Christmas.
Sweetcorn millet, king oyster mushrooms and crispy cavolo nero
Sweetcorn millet, king oyster mushrooms and crispy cavolo neroSweetcorn millet, king oyster mushrooms and crispy...by GBC Kitchen
Millet is a woefully underused ingredient, despite being packed with nutrition and fibre. For a few short weeks, as summer turns into autumn, you can find mushrooms and sweetcorn at their very best. This dish combines the two, using millet as the base. Finish off with a few crispy cavolo nero leaves and you've got a healthy, filling supper.
Croquettes have to be one of Spain's best inventions. Crunchy on the outside, fluffy in the middle and small enough to eat in one bite (so you can go back for plenty more). These are given the autumnal treatment, replacing some of the potato with celeriac. Serve on a blob of damson ketchup for a truly seasonal treat.
Chestnut gnocchi with mushroom veloute and wild mushrooms
Chestnut gnocchi with mushroom velouté and wild mushroomsChestnut gnocchi with mushroom velouté and wild mu...by GBC Kitchen
You can't get more autumnal than this dish, which combines wild mushrooms with a silky mushroom sauce and pillowy gnocchi made with chestnut flour. Best of all? It's vegan, thanks to the oat cream in the velouté. The oaty flavour of the cream actually complements the other flavours in the bowl, making this a fantastic dish to rustle up whether you're vegan or not.
Salt-baked beetroot with whipped ricotta, apple and hazelnut
Salt-baked beetroot with whipped ricotta, apple and hazelnutSalt-baked beetroot with whipped ricotta, apple an...by GBC Kitchen
Salt-baking beetroot ensures the vegetable has both a soft, yielding texture and is perfectly seasoned throughout. Paired with apple matchsticks, creamy ricotta and crunchy hazelnuts, it also makes use of beetroot leaves, eliminating food waste.
Curried squash tartlet with apple and chicory salad
Curried squash tartlet with apple and chicory salad Curried squash tartlet with apple and chicory sala...by GBC Kitchen
Butternut squash seems to take on curry spices better than any other vegetable, amping up the warm, sweet and comforting flavours of this little tart. The simple apple and chicory salad on the side provides contrasting crunch to the smooth puréed squash and the pastry tart can be made ahead, which makes this a good option for a dinner party.
Honey. Honey is a controversial food for many vegans. Bees do produce it, and it is also a food source in the hive. Because bees produce it, and bees have died to make it, honey is not considered vegan.
Eating vegan means only consuming foods that come from plants. In other words, vegans eat fruits, vegetables, beans, legumes, grains, nuts, and seeds, and they avoid all meat (including fish), dairy products, eggs, and honey. Defining veganism can get complicated, but that is dietary veganism at its core.
Originating in the Middle East, falafel is one the most popular vegetarian foods in the world! As one of the most popular vegetarian foods in the world, falafel needs no introduction! However, the origin of these beloved patties is rather controversial.
One of the most common fall foods is pumpkin pie. Pumpkin pie is pumpkin pulp mixed with oil and spices to create something like “pumpkin pudding.” This “pudding” is then put in a crust and baked.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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