Deeply savoury miso onions, warming bowls of coconut noodles – recipes to celebrate the wealth of the cold season’s vegetables
A collection of vegetarian and vegan recipes for you this month. Ten recipes – some old, some new and more than half of them vegan – that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy.
Vegan dishes include little cakes of kimchi and sweet potatoes; a loaf of amaranth and chickpeas; a crunchy slaw and a dish of roast onions with miso. There’s also a gorgeous noodle curry with coconut and greens, and couscous with harissa-spiced roast tomatoes. (Vegans will know to ruthlessly check the labels of ingredients such as kimchi, miso and vegetable stock to check they are suitable for them.)