Meg’s Mushroom Stew (vegan)

Cooking Time: 1 hour 30 minutes                      Servings: 4

The cold weather has got us snuggling in with this classic stew recipe. The mushrooms and red wine perfectly complement each other giving us this divine, rich and meaty stew. Serve with rice and if you are feeling adventurous feel free to add some chopped vegan sausages and/or dumplings to the recipe.

1 Medium onion, roughly chopped
3 Cloves garlic, finely chopped
300g mushrooms, quartered
3 Large Carrots, peeled & chopped into 2cm chunks
2 tsp. dried mixed/ Italian herbs, crushed in palm of hand
1 tsp. salt
1 cup vegetable stock
2 cups water
1 glass smooth, red wine
3 large potatoes, roughly chopped
2 tbsp. vegetable oil


  • Gently heat the vegetable oil in a large saucepan
  • Add onions and garlic – simmer over a medium heat, stir occasionally until browned (10 minutes)
  • Add the mushrooms, stir and fry for 5 minutes.
  • Add the carrots, mixed herbs and salt – fry the mix for 10 minutes, stirring occasionally.
  • Once the vegetables are beginning to stick to the bottom of the pan, add the glass of wine and stir well.
  • Cook the mixture for 10 – 15 minutes until the alcohol has evaporated and the stew has reduced.
  • Once the alcohol has cooked off (if there is still alcohol the stew will have a slightly sharp smell which means it needs to be cooked longer) you can add the vegetable stock, 1 cup of water and potatoes.
  • Stir well, cover and leave the stew to simmer on a low heat for an hour. Stir the stew occasionally and top up with water if necessary.
  • Remember, the longer the stew can simmer on a low heat the richer the flavours will become.

Serve with rice & enjoy! Thick, rich and full of flavour – this stew will fill you up and is perfect for those cold evenings with a glass of wine and a book by the fire!

Spaghetti Bolognaise (Vegan)

Cooking Time: 45 minutes                           Servings: 4

This super cheap, incredibly easy and delicious recipe is completely vegan friendly. Impress friends and family with this warm, hearty, home-cooked meal and for an extra treat serve with garlic bread and top with nutritional yeast flakes or grated vegan cheese.

IMG_8699 (2).jpgIngredients
250g – 300g Spaghetti
1 Clove garlic, finely chopped
1 Medium onion, diced
1 tbsp. dried mixed Italian herbs
1 large carrot, thinly sliced
6 tbsp. dried soya mince (we used mutton flavoured) OR 6 tbsp. precooked lentils
½ packet of bolognaise spice (check ingredients list, the one we use is vegan friendly and is      mainly dried onion, tomato, garlic and paprika)
1.5 cups water
1 tin tomato + onion mix
1 tsp salt
½ tsp pepper
2 tbsp. sugar
4 tbsp. sunflower oil.


  • Gently heat the sunflower oil in a large saucepan
  • Add onions, garlic and sugar – cover and simmer over a medium heat, stir occasionally until caramelized (10-15 minutes)
  • Add the soya mince or lentils, stir and fry for 5 minutes.
  • Stir in the carrots, add 1.5 cups of water and the tin of tomato & onion mix cover the pan and leave to simmer for 10 minutes.
  • Finally, add the remaining seasoning (bolognaise mix, Italian herbs, salt and pepper), stir, cover and leave to simmer on a low heat for 15 minutes or until sauce has reduced and thickened.
  • In a separate pot, boil water with a pinch of salt and 1 tbsp. of sunflower oil. When the water is boiling, add the spaghetti or pasta of your choice. Let the spaghetti cook, stirring occasionally, for 10 – 15 minutes or until al dente.

    Serve & enjoy! The sauce is rich in flavour and will remind you of your mom’s classic home cooking.