River Cottage Much More Veg: 175 Vegan Recipes for Simple, Fresh and Flavourful Meals by Hugh Fearnley-Whittingstall

Search this book for Recipes »
    • Categories: Stews & one-pot meals; Main course; Suppers; Moroccan; Vegan; Vegetarian
    • Ingredients: fennel; new potatoes; onions; cherry tomatoes; tomato passata; harissa paste; tinned chickpeas; olives; preserved lemons
    • Accompaniments: Moroccan carrot blitz
    • Categories: Stews & one-pot meals; Main course; Suppers; Vegan; Vegetarian
    • Ingredients: cumin seeds; onions; red peppers; chard; new potatoes; tinned tomatoes; saffron; hot smoked paprika; toasted flaked almonds; coriander leaves
    • Accompaniments: Carrots with dukka and preserved lemon
    • Categories: Main course; Suppers; Vegan; Vegetarian
    • Ingredients: pearl barley; cauliflower; garlic; blanched almonds; capers; red chillies; parsley
    • Categories: Main course; Suppers; Vegan; Vegetarian
    • Ingredients: floury potatoes; red peppers; capers; Kalamata olives; rosemary; parsley
    • Categories: Main course; Suppers; Vegan; Vegetarian
    • Ingredients: buckwheat groats; flaked almonds; jumbo oats; onions; leeks; spring greens; cashew nuts; vegetable stock; English mustard
    • Accompaniments: Celeriac Waldorf blitz; Seaweed oven chips
    • Categories: Main course; Suppers; Summer; Vegan; Vegetarian
    • Ingredients: hazelnuts; onions; garlic; pearled spelt; frozen petits pois; vegetable stock; lemons; parsley
    • Categories: Side dish; Suppers; Vegan; Vegetarian
    • Ingredients: new potatoes; broad beans; onions; mixed herbs
    • Accompaniments: Mushrooms with olives
    • Categories: Quick / easy; Main course; Suppers; Cooking for 1 or 2; Summer; Vegan; Vegetarian
    • Ingredients: baby new potatoes; baby beetroots; baby carrots; baby courgettes; peas; spring onions; spinach; chives; parsley; broad beans
    • Categories: Stews & one-pot meals; Main course; Suppers; Summer; Italian; Vegan; Vegetarian
    • Ingredients: globe artichokes; lemons; spring onions; fennel; dry white wine; vegetable stock; peas; courgettes; broccoli; little gem lettuce; parsley
    • Categories: Main course; Suppers; Summer; Vegan; Vegetarian
    • Ingredients: new potatoes; baby capers; rosemary; dried chilli flakes; pointed summer cabbage
    • Categories: Stews & one-pot meals; Main course; Suppers; Summer; Vegan; Vegetarian
    • Ingredients: tomatoes; onions; corn on the cob; chard; tinned cannellini beans; courgettes; parsley
    • Categories: Dips, spreads & salsas; Suppers; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: sweet potatoes; cherry tomatoes; spring onions; red chillies; coriander leaves; limes; avocados
    • Categories: Rice dishes; Main course; Suppers; Vegan; Vegetarian
    • Ingredients: Camargue red rice; cherry tomatoes; shallots; garlic; oranges; thyme; sweet smoked paprika; balsamic vinegar; blanched almonds; parsley
    • Accompaniments: Mushrooms with olives
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Suppers; Vegan; Vegetarian
    • Ingredients: pearl barley; celery; onions; bay leaves; rosemary; dry white wine; vegetable stock; potatoes; tinned white beans; parsley
    • Categories: Main course; Suppers; Vegan; Vegetarian
    • Ingredients: aubergines; basil; thyme; flaked almonds; tinned tomatoes; cashew nuts; bay leaves
    • Accompaniments: Fennel, melon and basil
    • Categories: Stews & one-pot meals; Main course; Suppers; Vegan; Vegetarian
    • Ingredients: pearl barley; shallots; Brussels sprouts; parsnips; packaged cooked chestnuts; dry cider (alcohol); bay leaves; thyme; vegetable stock
    • Accompaniments: Blitzed kale with lemon and garlic
    • Categories: Stews & one-pot meals; Suppers; Main course; Vegan; Vegetarian
    • Ingredients: red cabbage; apples; celeriac; onions; dried chilli flakes; apple cider vinegar; raisins; walnuts; parsley; tinned dark beans
    • Categories: Quick / easy; Main course; Suppers; Winter; Vegan; Vegetarian
    • Ingredients: pearled spelt; Jerusalem artichokes; leeks; celeriac; thyme; bay leaves; rosemary
    • Categories: Stews & one-pot meals; Main course; Suppers; American; Vegan; Vegetarian
    • Ingredients: black badger beans; onions; green chillies; molasses; English mustard; squash; vegetable stock; tinned tomatoes; cocoa powder; garlic; bay leaves; thyme
    • Accompaniments: Brown rice with onions
    • Categories: Salads; Main course; Suppers; Vegan; Vegetarian
    • Ingredients: chicory; tinned chickpeas; green olives; oranges; parsley
  • show
    • Categories: Soups; Stews & one-pot meals; Main course; Suppers; Vegan; Vegetarian
    • Ingredients: rapeseed oil; mushrooms; leeks; carrots; fresh ginger; green chillies; coriander seeds; fresh turmeric; tinned coconut milk; vegetable stock; Chinese rice wine; purple sprouting broccoli; tamari; limes
  • show
    • Categories: Curry; Main course; Suppers; Summer; Vegan; Vegetarian
    • Ingredients: coconut oil; shallots; fresh ginger; garlic; lemongrass; bird's eye chillies; limes; tinned coconut milk; vegetable stock; turmeric; new potatoes; green beans; peas; little gem lettuce; coriander leaves
    • Accompaniments: Beetroot, rhubarb and orange; Cucumber with caramelised cashews

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pea hummus

    • Astrid5555 on February 22, 2020

      Briefly blanched my frozen peas as I had no time to wait for defrosting. Big hit even with the kids.

    • SugarFree_Vegan on July 24, 2018

      I used parsley and dill in this today as that is what I had to hand and it tasted great. I used defrosted (but not cooked) frozen peas and a very good squeeze of lemon to taste. Lovely dip which we had with some Carrot and Coriander crackers from The Natural Baker by Henrietta Inman (pg 60).

  • Aubergine and pak choi stir-fry

    • SugarFree_Vegan on June 10, 2020

      Such a simple mix of veggies but the sauce makes it so special. It would be very easy to sub out the Pak Choi but I think the texture of the aubergine makes this feel indulgent.

    • Jesmondgirl on March 04, 2020

      Used mixture of aubergine and courgette and hispi cabbage instead of pak Choi. Very tasty.

  • Roast new potatoes and courgettes with dill

    • SugarFree_Vegan on July 21, 2018

      If you want a simple and tasty side dish then this is the one for you. I used some Jersey Royal potatoes and added in some red pepper too, I had the dish with some roasted chickpeas that I popped into the oven while the potatoes etc were roasting. The dill with the lemon and garlic is sublime. My non-vegan husband had some baked salmon with his portion.

  • Roast parsnip and mushroom salad

    • SugarFree_Vegan on March 01, 2018

      This is a very simple to put together dish - the combination of mushrooms and parsnips is a great idea. I missed out the reducing the apple juice step as I used a drizzle of Apple Juice Concentrate which I bought in a squeezy bottle. I just squidged some onto the roast veggies along with the balsamic and seasonings and then sprinkled them on top of the salad. Delicious with some flatbread and a glass of wine!

  • Summer slaw with peanut dressing

    • eeeve on March 28, 2023

      Made this with white cabbage (one of the suggested variations) and didn't totally love the outcome. Found the dressing a bit too rich, too peanutty. Probably won't make again.

    • saarwouters on February 01, 2018

      Great crunchy salad with Asian flavours! We added an extra yellow pepper. Could have made even more of the peanut crunch, because my husband ate it all and asked for more. We served it with fiery potato-cakes from Nigella's Kitchen.

  • Roast fennel, peas and parsley

    • eeeve on June 08, 2018

      This was lovely, the slowly caramelised fennel tasted gorgeous! I subbed parsley for spinach (one of the suggestions), though found it had become a bit too crispy. Maybe I should have added a bit more oil or roasted it for 5 minutes less. I ate the dish with couscous and drizzled a bit of balsamic glaze over everything to bring it together. Will make again, as so quick and simple.

  • Baked big mushrooms with dressed Puy lentils

    • eeeve on January 19, 2019

      This was great, though definitely a starter or side and not a mains (mistake we made - we had 2 mushrooms each and that didn't seem quite enough). Made double the amount of lentil mix based on the previous review, and they are indeed really nice to eat just as a salad. Slightly changed the method of preparing the lentil mix (lightly softened the shallot and garlic in a frying pan, as didn't want to scare the toddler off with raw-ish garlic).

    • saarwouters on February 26, 2018

      Wonderful and beautiful dish! Served it as lunch, with a salad. I couldn't fit all the lentils into the (portobello) mushrooms. But the lentils were delicious to eat just as they were.

  • Aubergine and courgettes with rosemary and fennel seeds

    • eeeve on May 24, 2021

      This was simple but nice! I had to fry my veg for much longer than stated, though, and I realised I didn't have rosemary in, but used some rosemary salt instead. Had with couscous and houmous and really enjoyed.

  • Miso-dressed cabbage

    • eeeve on March 21, 2022

      Love! Quick and pleasingly simple. I'm no miso-expert, but mine had a medium brown colour and the dressing came out fairly mild. Would therefore definitely recommend to finish off with chilli.

  • Roast squash and walnuts, two ways

    • VineTomato on January 26, 2018

      Not great - the cooking instructions leave the squash needing further roasting. We went light on the walnuts, so I think if you go with his amounts it will be nicer - but even then we won’t make this one again.

  • Fragrant tomato and lemongrass broth

    • VineTomato on January 26, 2018

      Lovely light, tasty meal. Don’t forget to add the lime, it didn’t taste great before that! We decided on prawns rather than cashews so not vegan but less calories! Worked well.

  • Baked mushrooms with kale and walnuts

    • saarwouters on January 27, 2018

      Very nice dish! Would be great for a dinner party because it looks amazing. I used portobello mushrooms and pre-cut kale. Recipe was flawless. The book says 2 mushrooms per person is a complete meal, but I would recommend to add a side-dish.

  • Baked celery agrodolce

    • saarwouters on November 22, 2017

      This was a delicious side dish! Very interesting sweet and sour dressing. A very original - and easy - way to serve celery!

  • Wine-baked mushrooms

    • saarwouters on March 19, 2018

      Delicious side dish. Mine didn't caramalize a lot, because I had a little less mushrooms than the recipe asked for. I should have put in a little less wine also, for it to caramalize properly. Will definately make again.

  • Seared chicory, chickpeas and olives

    • saarwouters on January 27, 2018

      This was nice and very healthy. I felt it needed a bit more of a kick. Maybe next time we will add some more olives, or some goats cheese.

  • Charred radicchio and shallots

    • saarwouters on April 18, 2018

      Delicious! This vegetable side dish is very rich, hearty and has loads of flavour. You indeed do not taste the coconut from the coconut milk in the sauce (it just adds creaminess), which is a good thing because it is more of an Italian dish. We loved it and served it with grilled steak.

  • Aubergine and spinach with cumin and rosemary

    • saarwouters on February 26, 2018

      Lovely salad that tastes and looks great. You make the eggplant in the oven and then combine it all. So it's very easy to make this ahead.

  • Roasted Greek salad

    • saarwouters on February 02, 2018

      This was amazing! Family was skeptical at first because we love the original Greek salad, but the house smelled amazing while this was in the oven. Very easy to make and it tasted absolutely delicious! We served it with orzo and some feta cheese. Will definitely make this again.

  • Squash, sweetcorn and plums with rosemary and fennel seeds

    • saarwouters on January 28, 2018

      This was an original vegetarian dinner. I couldn't get fresh plums here in January so I used dried plums. That made the dish a bit sweeter than intended. But you could use some lime juice or yoghurt to counter that. We also don't have whole chipotle chilies here, so I used a few drops of chipotle sauce which was perfect.

  • Pea speltotto with lemon and hazelnuts

    • e_ballad on September 10, 2019

      Good, but unlikely to be memorable. The portions are reasonable large & the grains are quite filling.

  • Roast fennel, new potato and tomato stew

    • suedudds on January 14, 2021

      This is a great recipe I come back to again and again. Substituted dried oregano for rosemary tonight as didn’t fancy plodding through the snow for the latter. Tried Jesmondgirl’s husband’s suggestion of chorizo but it’s just as tasty without.

    • Jesmondgirl on March 06, 2020

      Used peppers and butter beans instead of fennel and chickpeas and added some artichoke in oil. Olives and preserved lemons added some zing. Very good although husband said would have been even better with chorizo.

  • Turnip and red lentil chilli

    • Livia on October 07, 2021

      Added black beans and left over kholrabi. Water and tomatoe content added gradully to just cover veg and lentils, but added more as veg simmerred down. Took roughly 45 mins to cook down so that lentils is cooked but turnip still had bite.

  • Roast sweet potatoes with guacamole

    • Jesmondgirl on March 14, 2020

      Really good. Freshness of guacamole contrasted well with sweetness of squash.

  • Moroccan carrot blitz

    • Jesmondgirl on March 02, 2020

      Easy and simple preserved lemon gives it zing.

  • Red cabbage and cashew biryani

    • Jesmondgirl on February 27, 2020

      Easy to do and very tasty. Made spice mix myself although forgot to toast whole spices first and added a bit of curry paste too as had a bit lurking. Inexpensive and cooking in oven made it easy.

  • Squash and cauliflower soup with sage

    • Jesmondgirl on January 29, 2020

      Did not have any sage but still tasty.

    • Pettefletpluk on December 25, 2022

      Used kabocha squash small-medium size. Also used a sweeter balsamic vinegar. Add some chopped ham and ham fat since I had left over from taking the skin off ham before smoking it. Tasted great!

  • Red cabbage, celeriac and apple braise

    • Jesmondgirl on February 02, 2020

      Rather like Delia’s red cabbage and apple. Even with the addition of black beans would prefer this as a side dish. Tasty though and the celeriac was an interesting addition.

  • Boston bean and squash stew

    • Jesmondgirl on March 22, 2020

      Tasty and I liked this but my husband said he would prefer it with some meat added.

  • Aubergine and tomato gratin

    • MilduraSO on May 16, 2020

      Not as time-consuming as expected. I love aubergine parmigiana and wasn't sure how this would compare but was pleasantly surprised. It's tasty, filling and so comforting.

    • aliceowlmug on May 23, 2021

      This is a real new favourite go-to dinner. I use a couple of short cuts to make it really low effort - instead of making the tomato sauce I use a large jar of bought tomato sauce, to which I add the cashew nuts after boiling or soaking, and blend this in my blender. Might chuck a bit of vegan pesto in there as well. My aubergine shortcut is instead of frying all the slices, I layer the raw slices up in a roasting tin, drizzling oil between each layer, then seal the top with foil and bake it for about 35 mins. This results in a perfectly cooked batch of aubergine slices, probably less oil than frying them, and minimal effort. Then I layer up aubergines and sauce as per the original recipe. It's really good. It really compares to the equivalent dish with parmesan.

  • Roast swede vegeree

    • mademoisielle on January 13, 2021

      Loved this! Also really good with kale instead of spinach.

  • Roast tomatoes and red rice with orange and almonds

    • aliceowlmug on May 23, 2021

      The recipe calls for half an orange, cut into 2cm pieces, skin and pith included. This didn't seem like much orange for a large recipe, so I used the whole orange. This gives a lovely subtle orange flavour. But the recipe doesn't specify if you are supposed to eat the cooked rind, so we assumed that it was supposed to be eaten, but it isn't very pleasant in 2cm pieces. Also we felt the final dish actually wasn't quite citrussy enough - next time I'll top with gremolata to add a bit of zing. I haven't decided what I'll do about the orange rind - either it needs to be in smaller pieces so eating it isn't so bitter, or in much larger pieces so they can be picked out!! Overall, tasty, and will make again.

    • Margret on January 08, 2023

      It was good, I made it a few times.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Tinned Tomatoes

    In the book Hugh shows us how to make vegetables the star of the show and all the recipes are vegan. It is an amazing book and I can't wait to start cooking from it.

    Full review
  • ISBN 10 1408869012
  • ISBN 13 9781408869017
  • Published Sep 20 2017
  • Format eBook
  • Page Count 612
  • Language English
  • Edition 1
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals.

In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

Other cookbooks by this author