Anne’s Mushroom Stroganoff  

 Preparation notes  

Serves 4
Preparation time 10 minutes
Cooking time 15-20 minutes

Ingredients

1 tbsp olive oil
250g mushrooms, sliced
2 shallots, chopped
1 red pepper, chopped
2 cloves garlic, crushed
250ml vegetable stock
½ tsp dried, crushed chillies
110g basmati rice
200ml soya single cream
Ground black pepper, to taste

Method

 1. Heat the olive oil in a frying pan and then add the mushrooms, shallots and red pepper. Cook until they soften and most of the liquid has disappeared. Add the garlic and cook for 2 more minutes.

 2. Add the vegetable stock and chillies to the frying pan. Cook for 7 minutes, until about half of the liquid has reduced.

 3. Whilst the stroganoff is cooking, begin to cook the rice according to packet instructions.

 4. Add the cream and a generous amount of pepper to the stroganoff, then simmer for approximately 5 minutes, stirring frequently.

 5. Once cooked, spoon out the rice onto plates and spoon the stroganoff on top.

 Enjoy with garlic bread.

Recipe created by Anne Clark from Brentwood for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week 2013 (www.nationalvegetarianweek.org).
Image © The Vegetarian Society 2013

 Sue’s Tomato Mushroom Roast

Introduction

Serves 6
Preparation time 15 minutes
Cooking time 45 minutes

 Ingredients

2 onions, finely chopped
2 tbsp olive oil
350g mushrooms
142g tin tomato puree
3 tbsp nutritional yeast flakes
2 tsp yeast extract
200g brown bread or tomato bread, made into crumbs

Method

 1. Fry the onion in olive oil until translucent.

 2. Chop mushrooms finely and add to onions.

 3. When cooked add tomato puree, yeast flakes and yeast extract. Stir well.

 4. Add breadcrumbs and mix until all combined. The mixture should be quite dry and form a ball.

 5. Place in a well-greased and lined small loaf tin.

 6. Cook 200C until the top is beginning to brown (approximately 20 minutes) then turn the oven down to 180C and cook for another 20-25 minutes.

 7. Leave the loaf in the tin for five minutes before turning out and slicing.

Recipe created by Sue Daniels from Leicestershire for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week 2013 (www.nationalvegetarianweek.org).
Image © The Vegetarian Society 2013

Notes

 This is also really good the next day served cold with salad. 

 Gail’s Butter Bean Pie

 Preparation notes

Serves 6
Preparation time 10 minutes
Cooking time 1 hour
Can be vegan*

Ingredients

1 medium sized onion
1 clove garlic
1 tbsp olive oil
1 x 400g can chopped tomatoes
Decent squirt of tomato puree
1 medium sized can of butter beans
Black pepper, to taste
110g vegetarian medium cheddar cheese*
225g cottage cheese*
1 large egg*

Method

 1. Preheat oven to 180C.

 2. Chop up the onion and garlic, then sauté in a large pan with a little oil for 5 minutes. Add the chopped tomatoes and the tomato puree and simmer over a medium heat until the onion is cooked thoroughly.

 3. Drain the butter beans, reserving liquid, and add to the tomato mix. Season to taste. Add a little of the reserved butter bean liquid if the mixture appears too dry.

 4. Transfer this mixture to an ovenproof dish which can hold about a litre.

 5. To prepare the topping*, grate the cheese, place in a mixing bowl, add the cottage cheese and mix in the beaten egg.

 6. Carefully spread the topping over the butter bean mixture, place in the oven and bake for 35-40 minutes, until the topping is set and golden brown.

 Serve with crusty French bread or garlic bread and a green vegetable or salad.

 *Can be vegan if the topping is changed to either mashed potato with a melting vegan cheese topping or, Gail’s favourite, which is 100g crushed tortilla crisps mixed with grated vegan cheese.

 Recipe created by Gail Crawford from Taunton for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week 2013 (www.nationalvegetarianweek.org). Image © The Vegetarian Society 2013