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Spaghetti with Vegetarian “Meat” Sauce

Ingredients:2 tablespoons extra-virgin olive oil4 garlic cloves, thinly sliced1 small yellow onion, peeled and chopped1 cup baby portobello mushrooms, cleaned and chopped6 ounces frozen vegetarian ground beef (such as Boca Veggie Ground Crumbles), defrosted1 (24-ounce) jar tomato sauce (such as Rao’s Tomato Basil)1 tablespoon Italian seasoning1/2 teaspoon crushed red pepper flakes1/2 teaspoon salt1/2 teaspoon black… … Continue readingSpaghetti with Vegetarian “Meat” Sauce

Creamy polenta & mushroom ragout

Ingredientssmall handful dried porcini mushrooms25g butter1 shallot , finely sliced2 garlic cloves , crushed5 thyme sprigs , leaves picked500g large field mushroom , sliced200g chestnut mushroom , slicedsmall glass of red wine125ml vegetable stock100g taleggio cheese (or vegetarian alternative), slicedFor the polenta500ml milk1 bay leaf3 thyme sprigs250g instant polenta50g butter75g parmesan (or vegetarian alternative), gratedMethodSTEP… … Continue readingCreamy polenta & mushroom ragout

Roast pumpkin with cream, thyme & Parmesan

Ingredients1 ½kg pumpkin300ml pot double cream150ml milk3 garlic cloves , crushed2 tsp thyme leaves85g grated parmesan (or vegetarian alternative)MethodSTEP 1Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty… … Continue readingRoast pumpkin with cream, thyme & Parmesan