Vegan mushroom gravy Roasted celeriac & carrots with kale & hazelnuts

SERVES 8 PREP 5 mins COOK 20 mins EASY

VG

30g dried porcini mushrooms

2 tsp olive oil

1 onion, chopped

200g chestnut mushrooms,

chopped

1 tbsp miso paste

1 heaped tbsp plain lour 800ml vegetable stock, made with 2 stock cubes dissolved in 800ml water (or use fresh)

1 Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.

2 Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.

3 Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid – leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.

4 Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.

GOOD TO KNOW vegan • low fat

PER SERVING 50 kcals • fat 1g • saturates none • carbs 6g • sugars 2g • ibre 2g • protein 3g • salt 0.4g

SERVES 6 8 PREP 20 mins COOK 1 hr EASY

V50g butter

2 tbsp olive oil

1 celeriac, peeled and cut into

chunky chips or wedges 4 large carrots, cut into chunky

chips or wedges

50g hazelnuts, toasted and

roughly chopped

150 kale, roughly chopped 1 tbsp red wine vinegar

1 Heat the oven to 220C/200C fan/ gas 7. Heat the butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season. Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.

2 Add the rest of the oil, the nuts and kale, and bake for 15 mins until the kale has wilted and is crisp at the edges. Toss with the vinegar.

GOOD TO KNOW ibre • 2 of 5-a-day • gluten free PER SERVING (8) 165 kcals • fat 13g • saturates 4g • carbs 6g • sugars 5g • ibre 7g • protein 3g • salt 0.4g

Melt the butter in a heavy-based pan until foaming, and stir in the flour to make a thick paste. Cook for a few minutes until it smells nutty. Gradually add the milk, a splash at a time, stirring continuously until you have a smooth, glossy saucy. Season. 2 Stir in the bay, cheddar, parmesan, half the taleggio and the whole tarragon leaves. Heat gently, stirring continuously for

6-8 mins until all the cheese has melted and the sauce has thickened. Remove from the heat and leave to infuse until ready to bake. To make ahead, leave to cool completely, cover the surface with a piece of baking parchment, and chill for up to 24 hrs. Reheat before using.

3 Cook the cauliflower florets in a steamer for 8-10 mins until just tender when pierced with the tip of a knife. If you don’t have a steamer, steam in 3cm water in a tightly covered pan. Tip into a baking dish and pour over the cheese sauce. Heat the oven to 220C/200C fan/gas 7. Stir in the chopped tarragon, then dot with the remaining taleggio. Bake for 20-25 mins until golden.

GOOD TO KNOW calcium • vit c • 1 of 5-a-day PER SERVING (8) 538 kcals • fat 38g • saturates 24g • carbs 21g • sugars 10g • ibre 4g • protein 26g • salt 1.7g