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… …
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… …
Ingredients1 tbsp olive oilhandful button or chestnut mushrooms, sliced25g vegetarian cheddar, gratedsmall handful parsley leaves, roughly chopped2 eggs, beatenMethodSTEP 1Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and… …
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… …
