I’m no vegetarian, but I have started trying to limit my meat intake with the aim of phasing it out gradually. Amazing what a steady stream of cute cow and pig photos on my Instagram can achieve, right? With that in mind, the hunt for hearty, autumn, veggie fare has started. Here’s what I found so far.
Chestnut and kale pasta
This quick, comforting dish is perfect for a chilly autumn evening. Cook your pasta of choice while sautéing garlic and shallots in olive oil. Add chopped chestnuts and a splash of white wine, letting the flavours blend. Toss in kale and cook until wilted. Combine the pasta with the chestnut mixture, finishing with a sprinkle of nutritional yeast and a drizzle of olive oil. The result is a nutty, earthy dish that’s both filling and nutritious.
Butternut squash and lentil stew
This hearty autumn dish combines the sweetness of roasted butternut squash with the earthiness of lentils. To make it, sauté onions, garlic, and diced carrots until softened, then add in spices like cumin, paprika, and thyme. Stir in red lentils and vegetable stock, then let simmer. Once the lentils are nearly cooked, toss in roasted butternut squash cubes and a handful of fresh spinach. Serve with warm, crusty bread for a cosy evening meal.
Mushroom and walnut wellington
For a plant-based take on a traditional wellington, sauté a mix of mushrooms with garlic, thyme, and a splash of soy sauce until golden. Pulse walnuts in a food processor until they resemble breadcrumbs, then combine with the mushroom mixture. Roll out puff pastry, spread a layer of the mushroom-walnut filling, and wrap it up, sealing the edges. Bake until golden and crispy. This dish is perfect for an autumn Sunday roast, served alongside roasted root vegetables.
Pumpkin and sage risotto
This creamy risotto celebrates autumn with its use of pumpkin and sage. Start by roasting diced pumpkin with olive oil and seasoning until tender. In a pan, sauté onions and garlic, then add arborio rice and white wine. Gradually ladle in hot vegetable stock while stirring. As the risotto cooks, stir in the roasted pumpkin and fresh sage leaves. Finish with a squeeze of lemon and a sprinkle of nutritional yeast for a rich, savoury flavour.
Spiced sweet potato soup
For a warming autumn soup, roast sweet potatoes until caramelised, then blend with sautéed onions, garlic, ginger, and a mix of spices like cumin, coriander, and a hint of chilli. Add vegetable stock and simmer to let the flavours meld. Blend until smooth and creamy, and finish with a drizzle of coconut milk. This soup pairs wonderfully with toasted pumpkin seeds sprinkled on top.
