3 AUTUMN MEAL RECIPE IDEAS | EASY AND QUICK VEGETARIAN WEEKNIGHT MEALS
Hey guys!
I hope you are all doing well, welcome back to my channel!
I am so excited to share this video with you all, as it is three delicious and easy mid-week autumnal meal ideas that you can cook at home!
I have written out the recipes down below, any questions leave them in the comments and I will get back to you.
Thank you so much for watching.
Big love,
Luke x
RECIPES:
SAUSAGE, BLACKBERRY AND PARSNUP TRAYBAKE:
11/2 tbsp olive oil
500g Parsnips, peeled and quartered
3 red onions
2 fennel bulbs, trimmed and cut into wedges, fronds reserved
8 vegetarian or pork sausages
1/2 vegetable stock cube
1 tbsp clear honey
1 tbsp wholegrain mustard
150g blackberries
1 tbsp red wine vinegar
METHOD:
1. Preheat the oven to 220 degrees, gas mark 7 and put a large roasting tin in the oven to heat up with the oil.
2. Add parsnips, fennel and onions to oil when hot and add in the sausages. Season and roast for 30 minutes.
3. Dissolve the stock cube in 200ml of recently boiled water. Turn everything over in the tin and add the stock to the tray. Reduce the heat of the oven to 200 degrees C and cook for a further 10 minutes.
4. Brush the sausages with the honey and mustard mix and brush over the sausages. Scatter over the blackberries and return to the oven for 5-7 minutes until they start to burst.
5. Sprinkle over the reserved fennel fronds and red wine vinegar.
6. Serve with greens.
VEGETARIAN KEEMA WITH PEAS AND TOMATOES:
1/2 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, crushed
10g fresh ginger, peeled and chopped
1 tbsp garam masala
1 green chilli, finely chopped
1 small potato, cubed
300g Quorn mince or mince meat
3 large tomatoes, chopped
1/2 tbsp tomato purée
75g frozen peas
1 lemon, juiced and some to serve
4 popadoms
30g mango chutney
20g yoghurt
Parsley to garnish
METHOD:
1. Heat oil inn a medium pan, add the onions, garlic and ginger and sauté for 6 minutes over a medium heat until soft. Add masala and chilli and cook for a further 3 minutes.
2. Add mince, tomatoes, purée, potato and 150ml water and cook for 10 minutes until the potatoes are soft to the touch.
3. Add peas, lemon juice and cook for 4 minutes. Serve with lemon wedges, popadoms, yoghurt and chutney and garnish with parsley.
MUSHROOM, SPINACH AND CIDER PIE:
400g chestnut mushrooms
1 tbsp olive oil
30g unsalted butter
3 shallots, sliced
1 tbsp English mustard powder
8 sprigs thyme, leaves picked
2 heaped tbsp plain flour
250ml cider
300ml vegetable stock
235g ready washed spinach
1½ tbsp mango chutney
50g Essential mature cheddar
320g puff pastry sheet
1 egg, beaten
METHOD:
1. Preheat the oven to 200˚C, gas mark 6. Wipe the mushrooms clean, then halve or quarter, depending on their size. Put a large, wide saucepan over a medium heat and add the oil and butter. Stir in the sliced shallots and fry for 2-3 minutes, then add the mushrooms. Fry for 5-7 minutes so that they release their liquid and start to brown. Stir in the mustard powder and thyme leaves, then season. Stir in the flour, fry for a minute, then pour in the cider. Bring to the boil, let it bubble away for a few minutes to cook off the alcohol, then add the vegetable stock and bring back to the boil.
2. Reduce the heat a little and simmer for 5 minutes until thickened. Remove from the heat and stir in the spinach and mango chutney. Spoon the filling into a 22-23cm pie dish. Roughly chop the cheddar and dot over the top. Brush some beaten egg around the rim of the pie dish, then lay over the rolled-out pastry. Trim off the excess and crimp the edges. Brush the pastry with the remaining egg and decorate the top of the pie as you like with the pastry offcuts.
3. Put the pie dish on a baking sheet and bake for 30 minutes, until golden all over. Remove from the oven and leave to sit for 5-10 minutes before serving with buttered greens such as savoy cabbage, if liked.
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