• mollyhodgen

Autumn Veggie Plate

Updated: Oct 17, 2018

This is a quick but impressive vegetarian meal and a celebration of all things seasonal. There really are some wonderful veggies around at this time of year so I like to make the most of them! Incorporating more seasonal foods will also help to naturally diversify your intake of plant foods, something which is fundamental to a healthy gut. Challenge yourself to pick up something new at the shop this week (you may find that seasonal food tastes better too...)

Serves 2

Approximately 1 hour to prep and cook

Vegetarian friendly (vegan if butter omitted)

For the bean mash:

1 tbsp olive oil

Small knob of butter (optional)

2 tsp mixed dried herbs

1 leek, thinly sliced

1 x 400g can of white beans, rinsed and drained (I used cannellini)

1 large garlic clove, crushed

1 heaped tsp of wholegrain mustard

300ml hot vegetable stock

For the squash:

1 medium sized squash, cut into 1cm slices and halved

1 tbsp olive oil

2 tsp dried thyme

For the rest:

100g white mushrooms, sliced

1 tbsp olive oil or a knob of butter

100g kale, chopped


1. Heat the oven to 180 degrees (fan). Place the squash in a roasting tin with 1 tbsp olive oil and the dried thyme. Roast for approximately 30-40 minutes or until starting to turn golden.

2. Meanwhile heat 1 tbsp olive oil and a small knob of butter (if using) in a medium sized pan. Cook the leek until beginning to soften (approximately 5 minutes). Add the garlic and continue to cook for a further 1-2 minutes. Add the wholegrain mustard and stir to coat everything.

3. Add the stock, beans, mixed herbs and seasoning. Cook over a medium heat for 15 minutes (covered) until the mixture has started to cook down and is at the desired consistency. Mash roughly with a potato masher and leave covered to keep warm whilst cooking the rest.

4. In a frying pan heat 1 tbsp olive oil (or butter) and fry the mushrooms for 5-6 minutes until turning golden. Season to taste.

5. Steam the kale in a separate pan for approximately 3-4 minutes.

6. Serve the bean mash, squash, mushrooms and kale all together with more black pepper, if you like.