(All Recipes have Gluten-Free Options)
Mushroom Bourguignon (with Mashed Carrots) (Serves 4-6)
This Nigel Slater recipe is a very comforting vegetarian dish. In the recipe below, I’ve used a mix of portobello, chestnut, oyster and shitake mushrooms, however, you can use whatever is at hand. The dish’s robust juices, with hints of tomato, rosemary and red wine, go particularly well with the sweetness of mashed carrots (recipe here).
2 onions, roughly chopped
3 tablespoons olive oil
3 cloves of garlic, finely sliced
2 small carrots, cut into small chunks
6 small shallots, peeled (halved if large)
6 sprigs thyme
2 sprigs rosemary
3 bay leaves
2 teaspoons coriander seeds
250g Portobello mushrooms, quartered
200g chestnut mushrooms, halved
3 heaped tablespoons tomato purée
2 large tomatoes, roughly chopped
2 tablespoons plain flour (gluten-free if required)
500ml red wine
500ml vegetable stock
150g oyster mushrooms, sliced
150g shitake mushrooms, sliced
2 teaspoons balsamic vinegar
Sea salt and black pepper
- Warm the olive oil in a deep casserole and add the chopped onions. Let them cook for a good 15 minutes until they are soft and pale gold. Add the garlic, cook for a minute or two before adding the carrots and shallots.
- Meanwhile, remove the leaves from the thyme and rosemary and chop them finely. Then, add these, along with the bay leaves and coriander seeds to the onions, and cook for a further minute.
- Stir in the Portobello and chestnut mushrooms and continue cooking until the mushrooms have darkened a little.
- Stir in the tomato purée, continue to cook for a minute or two, then add the tomatoes.
- Cook for 10 minutes, then sprinkle with the flour and mix well. Pour in the red wine, bubble for a couple of minutes, then pour in the vegetable stock and bring to the boil. Season with salt and pepper, then turn the heat down and simmer for 25 minutes.
- Finally, add the sliced mushrooms to the pot, along with the balsamic vinegar. Lower the heat and leave to simmer for a further 10 minutes.
- Serve with mashed carrots (recipe here).
Iraqi Bean Stew (Serves 4)
This a wonderfully tasty cannellini bean stew from Meera Sodha’s cookbook, Dinner. It’s topped with a lemony coriander salad which is the all-important finishing touch, don’t overlook this as it gives the stew a delicious zesty kick!
Rapeseed oil, for frying
2 brown onions, peeled and finely chopped
Salt
½ tsp ground black pepper
½ tsp ground cinnamon
1 tsp ground allspice
½ tsp ground cumin
50g fresh coriander, picked, stalks finely chopped
1 x 400g tin chopped tomatoes
2 x 400g tins cannellini beans, drained and rinsed
1 lemon, zested, and juiced, to give about 3 tbsp lemon juice
- Heat three tablespoons of oil in a large, heavy-bottomed saucepan on a medium heat. Once hot, add the onions, a teaspoon of salt, the black pepper, cinnamon, allspice, cumin and coriander stalks, and cook, stirring occasionally, for 20 minutes, until soft and dark. Keep an eye on it, because you don’t want the onions or spices to catch.
- When the mix is soft and sweet-smelling, add the tomatoes, beans and 200ml water, bring up to a boil, then simmer for 10 minutes.
- In a bowl, mix two tablespoons of rapeseed oil, the coriander leaves, lemon zest and juice, and a quarter-teaspoon of salt.
- To serve, divide the stew between four bowls and top with a generous spoonful of the coriander and lemon oil.
Harissa, Sweet Potato and Tomato Stew (Serves 4)
Yes, the list of ingredients for this recipe is quite long but believe me when I say it’s super easy to make! This is another of those recipes in which the toppings give the dish it’s full flavour, don’t skimp on them – the fried chickpeas are especially moreish! (The original recipe from the cookbook, ‘A Love of Eating’ by Tart, served 2-3 so I have slightly increased the ingredients to serve 4 generously).
1 tablespoons olive oil
1 onion, chopped
3 large cloves of garlic, chopped
2 teaspoons coriander seeds
Large bunch coriander, stalks chopped and leaves reserved for garnish
4 tablespoons harissa (I use Belazu ‘rose harissa’)
750g sweet potatoes, peeled and cut into chunks
1 x 400g tin chopped tomatoes
1 preserved lemon, finely chopped
1 tablespoon tomato purée
175ml white wine
650ml vegetable stock
1 tablespoon dried oregano
A generous squeeze of honey
2 large handfuls of kale, tough stems removed, leaves roughly chopped
Sea salt and black pepper
For the Goat’s Curd:
100g soft goat’s cheese
100g natural yogurt
2 cloves garlic, crushed
1 tablespoon za’atar
2 lemons, zested
For the Topping:
A glug of olive oil
400g tins of chickpeas drained, rinsed and blot-dried with kitchen roll
6 spring onions, sliced into rounds
1 avocado, stone removed, peeled and cut into cubes
Bunch of oregano leaves, chopped
Handful of pine nuts, toasted (in dry frying pan)
- Heat the olive oil in a large pan over a medium heat, add the onion, garlic and coriander seeds and sauté for about 5 minutes. Add the coriander stalks, harissa, sweet potatoes, tomatoes, preserved lemon and tomato purée and stir well to combine. Add the wine, stock, oregano and honey and leave to simmer for about 20 minutes.
- In the meantime make the goat’s curd: mix all the ingredients together, taste and season.
- Next make the crispy chickpeas: heat the olive oil in a pan until hot then add the chickpeas and fry over a high heat until nice and crispy and slightly charred. Remove from the pan and drain on kitchen paper and season with salt.
- Taste the stew and season, adding more harissa if necessary. Once the sweet potato is cooked add the kale and cook for another minute or so.
- Finally, ladle into warmed bowls and top with a good dollop of goat’s curd, the crispy chickpeas, spring onions, avocado, reserved coriander leaves, oregano and pine nuts.
Mushroom Stroganoff (Serve 4)
This is a very tasty vegetarian dish, the addition of cornichons, pickled onions and capers lifts it to higher realms. I found this Jamie Oliver recipe whilst surfing the internet and it’s been a popular addition to my recipe file!
400g mushrooms (mixed or chestnut), torn/cut into quarters or thickly sliced depending on their size
1 red onion, sliced
2 cloves of garlic, sliced
4 silverskin pickled onions, sliced
2 cornichons, sliced
4 sprigs fresh flat-leaf parsley, leaves and stalks chopped but kept separate
1 tablespoon baby capers
Olive oil
50ml whisky
¼ teaspoon smoked paprika
80g half-fat crème fraiche
- Place a large frying pan over a high heat, add the mushrooms and red onion and dry-fry for 5 minutes, stirring regularly. Drizzle in 1 tablespoon of olive oil, add the garlic, pickled onions, cornichons, capers and the chopped parsley stalks. After 3 minutes add the whisky, and carefully light with a long match. Once the flames subside add the paprika, the crème fraiche and chopped parsley leaves. Toss together and loosen with a splash of boiling water for a saucy consistency.
- Divide between plates, sprinkle over a little more paprika if desired and serve with fluffy rice.
Casserole of Vegetable with Pears and Ceps (Serves 4)
This casserole may lack meat but believe me it will please the most ardent meat-lover. The sweet flavour of the pears lift this simple casserole to higher realms – making it a really special vegetarian choice! The recipe is from Daniel Galmiche’s cookbook ‘French Countryside Cooking’.
80g unsalted butter
1 tablespoon sunflower oil
200g carrots, peeled and cut into 2cm chunks
200g swede, peeled and cut into 2cm chunks
2 firm pears, peeled, cored and cut into 8 wedges
2 large shallots, cut into thick rings
40g dried ceps or porcini
2 thyme sprigs
200g celeriac, peeled and cut into 2cm chunks
12 garlic cloves, unpeeled
200g butternut squash cut into 2cm chunks
4 small new potatoes, scrubbed and each cut into three pieces
125ml Vegetable stock
1 tablespoon flat leaf parsley, chopped
Sea salt and black pepper
- Place the ceps (or porcini) in a small bowl, add 150ml of warm water and leave to one side to soak.
- Heat 20g of the butter with the sunflower oil in a casserole dish over a medium-high heat. When the butter is foaming add the carrots. Turn down the heat, partially cover and cook for 12-15 minutes, stirring occasionally, until the carrots just start to soften around the edges but do not colour. Add the swede, cover again and cook for a further 12-15 minutes.
- Meanwhile, heat 20g butter in a frying pan. When foaming add the shallots and pears and cook for 8-10 minutes until just tender and starting to caramelize.
- Using a slotted spoon remove the ceps (or porcini) from the soaking water, put on a paper towel and pat dry. Strain and reserve the soaking water.
- Add the ceps (or porcini) to the pan with the pears and shallots, then stir in the thyme and sauté for a further 3-4 minutes over a medium heat until the ceps have softened. Leave to one side.
- Add another 20g of butter to the casserole along with the celeriac and garlic. Partially cover and cook for 8-10 minutes, stirring occasionally, until slightly softened. Add the butternut squash and potatoes and cook for a further 8-10 minutes. Turn up the heat and add the remaining butter, stock and reserved soaking water. Cook for 5-8 minutes until the liquid has reduced enough to just coat the vegetables – do this quickly so that the vegetables don’t overcook.
- Remove the casserole from the heat and add the reserved pear mixture and chopped parsley, stir gently to combine and heat through. Serve straightaway.
Black Eyed Beans and Chickpea Stew (Serves 4-6)
This is a delicately spiced vegetarian stew, serve it with a good sprinkling of fresh coriander and rice on the side. The recipe is from Darina Allen’s cookbook ‘A Year at Ballymaloe Cookery School’.
225g fresh chestnut mushrooms
6 tablespoons groundnut oil
1 teaspoon cumin seeds
1 inch piece of cinnamon stick
140g onions, chopped
4 cloves garlic, finely chopped
400g tinned chopped tomatoes
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
Pinch of sugar
¼ teaspoon cayenne pepper
225g tinned black eyed beans, drained
225g tinned chick peas, drained
3 tablespoons fresh coriander leaves, chopped
Sea salt and black pepper
1-2 tablespoons fresh mint leaves, chopped
- Cut the mushrooms into thick slices. Heat the oil in a large frying pan over a medium-high heat. When hot put in the whole cumin seeds and cinnamon stick. Let them sizzle for 5-6 seconds then add the onion and garlic. Stir fry until the onions are just beginning to brown. Add the mushrooms, stir fry until they begin to wilt. Now add the tomatoes, ground coriander, ground cumin, turmeric, sugar and cayenne. Stir and cook for a minute. Cover the pan and cook over a gentle heat for 10 minutes.
- Add the drained black-eyed beans and chickpeas, 150ml of water, 2 tablespoons of the chopped coriander and season generously with salt and pepper. Bring the stew to the boil again, then reduce the heat and simmer gently for about 20 minutes.
- Serve with a generous sprinkling of the remaining chopped coriander and the mint, with rice on the side and a good green salad.
Pomegranate-Cooked Lentils and Aubergines (Serves 4)
This is my new favourite vegetarian meal! I found it in the cookbook ‘Falastin’ by Sami Tamimi and Tara Wigley, which celebrates the food of Palastine. I adore Pomegranate Molasses as it adds such a wonderfully intense sweet and sour flavour to dishes but without being overpowering, in this recipe it really adds a little bit of magic! This dish is great served simply with rice or bread. The leftovers make a delicious lunch (I speak from experience!) – or as suggested in the cookbook you could have them for breakfast with a fried egg, I’m yet to try this but it sounds delicious!…
2 aubergines (500g), cut into 3cm dice
60ml olive oil, plus 1½ tablespoons extra to serve
150g green or brown lentils
4 cloves garlic, crushed
1 green chilli, deseeded and chopped
1 tablespoon ground cumin
1½ teapoons fennel seeds, roughly crushed in a pestle and mortar
1 teaspoon ground coriander
1 tablespoon cornflour
4 tablespoons (80g) pomegranate molasses
2 tablespoons lemon juice
1 tablespoon tahini
Salt and black pepper
Fried Onions:
About 400ml vegetable oil
2 large onions, thinly sliced
2 tablespoons cornflour
To Serve:
A handful of parsley, roughly chopped
40g pomegranate seeds
2 red chillies, thinly sliced
- In a large bowl mix the aubergines with 2 tablespoons olive oil, ½ teaspoon salt and a good grind of black pepper. Tip them on to a large parchment-lined baking tray (about 35x40cm), so that they are in a single layer. Roast in a preheated oven, 220’c fan, for 25 minutes, stirring once or twice throughout. Remove from the oven and set aside.
- Rinse the lentils and put them in a saucepan with 1 litre of water. Bring to the boil, then reduce the heat to medium and simmer for about 20-25 minutes until they are almost cooked. Drain the lentils, reserving 350ml of the cooking liquid.
- To fry the onions, pour enough vegetable oil into a large saute pan so that it rises 3cm up the sides of the pan. Mix the onions with the cornflour and then when the oil is hot, carefully fry the onions in batches – fry for about 6-7 minutes until they are golden brown, stirring to stop them sticking together. Remove each batch with a slotted spoon and drain on kitchen paper and sprinkle with salt.
- Wipe clean the sauté pan and add the remaining 2 tablespoons of olive oil. Place over a medium heat and add the garlic and chilli. Fry for 2 minutes stirring, until the garlic is light golden brown. Add the cumin, fennel and coriander and stir continuously for 30 seconds. Stir in the cornflour for 1 minute, then add the lentils, the 350ml of reserved cooking liquid, ¾ teaspoon of salt and plenty of pepper. Bring to the boil and cook for 5-6 minutes stirring frequently until the liquid has thickened to the consistency of thick porridge. Finally, add the pomegranate molasses, lemon juice, tahini, all the aubergines and half of the fried onions. Stir through, then remove from the heat.
- Serve sprinkled with the remaining fried onions, the chopped parsley, pomegranate seeds and sliced chillies, finishing with a drizzle of olive oil and rice on the side.
Vegetarian Chilli with Homemade Guacamole (Serves 4-6)
This Vegetarian Chilli recipe is from Rachel Allen’s cookbook, ‘Entertaining at Home’. The dish is bursting with flavours, I serve it with rice, homemade guacamole (recipe below), sour cream and tortilla chips – it’s a real crowd pleaser. It’s a good idea to serve a little Tabasco or Encona sauce on the side, for extra heat, to suit individual tastes. This recipe calls for soya mince, I used and would recommend ‘Vivera plant mince’, which you can buy in supermarkets, it is fresh and ready to use. Any meat lover will be incredibly impressed with this chilli – see if they can guess it’s vegetarian!!…
2 tablespoons olive oil
½ large onion, finely chopped
4 cloves garlic, finely chopped
2 carrots, finely chopped
2 sticks of celery, finely chopped
1-2 red chillies, deseeded and finely chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
100g soya mince, ready to use weight (soaked, according to packet instructions if dried – see note above)
400g tin red kidney beans
400g tin chopped tomatoes
125ml vegetable stock (I use Marigold Swiss Bouillon)
75ml red wine
Sea salt and black pepper
Bunch of coriander, chopped to serve
To serve: rice, guacamole, sour cream and tortilla chips
- Heat the olive oil in a large saucepan or casserole, add the onion, garlic, carrots and celery. Season with salt and pepper, and cook stirring occasionally for 20 minutes, until the vegetables are cooked and golden.
- Grind the coriander and cumin seeds in a mortar and pestle, then add to the pan along with the chopped chilli, cook for a further 5 minutes.
- Add all the remaining ingredients except the coriander. Cook over a medium heat, uncovered, for about 30 minutes until thickened.
- Scatter with the chopped coriander and serve with rice, homemade guacamole (recipe below), sour cream and tortilla chips.
Easy Guacamole
I’ve tried a few recipes for guacamole over the years, some have the addition of garlic and tomatoes, but I always return to this easy recipe from Sally Clarke – the flavours are simple so don’t overpower the avocado.
3 ripe avocados, peeled
Juice of 3 large limes
1-2 small chillies, very finely chopped
Salt
2 tbsp roughly chopped coriander leaves
- With a fork, mash the avocados in a bowl until almost smooth – a few lumps are fine.
- Stir in the lime juice and add the chillies and salt. Stir in the coriander and adjust to taste by adding more chillies, lime juice or salt.
Menu Mistress 