Autumn

Red Wine & Porcini Mushoom Gravy

Another sure-fire recipe from Rose Elliot – one of those easy and invaluable ‘staples’ - it works well with veggie sausage & mash as well as any vegan roast dinner or Christmas spread! 

It can also be jazzed up with a dash of vegan red wine or sherry.

A nice dish for a special occasion. It is made in several stages, none of which are difficult - most of the cooking time takes place in the oven, leaving you free to do other things (bar the occasional oven check!). The sauce ingredients and main course ingredients will be ready at roughly the same time – all you need to do is quickly blend the sauce and serve it with the aubergine towers.
 

Simple but tasty, this classic nut roast is very good with any of our gravy recipes. Adapted from 'Easy Vegan Cooking' by Leah Leneman

A lovely soup to make during the Autumn and Winter and especially at Christmas. See how we made it in our slideshow at the bottom of the page.

Vegetables à la Grecque

An elegant little dish! It comes with a choice of two lovely yet easy sauces: Tahini & Yoghurt or Coriander, Garlic & Yoghurt - all dairy-free, of course! 

This is a lovely way to cook aubergines and red onions - and the oven does most of the work for you.

Worth the extra time to bake the squash because it brings out the flavour so wonderfully! You can do the baking the day before if that’s easier – the soup itself doesn’t take very long.

For a more substantial and nutritious soup, add half a tin/110g or so of drained white beans - cannellini or butter beans will do nicely - and blend them with the soup.

This sauce is very good with Golden Stuffed Squash - or with any simple grain dish. You could roast the peppers the day before - especially if you happen to be using the oven anyway - or just cheat and use ready-roasted peppers in a jar!
Recipe and photgraph courtesy of http://flavourphotos.com/