We are entering the start of what appears to be the leaner months for seasonal fruit and vegetables, but there are still plenty of unique flavours to explore in your diet while being mindful of seasonal changes.

November is World Vegan Month so it is a great time to try a vegan alternative to classic dishes, like this recipe for a Vegan Shepherds Pie adapted from Eco Savvy’s recipe book. This recipe uses a variety of vegetables in season this month including cauliflower, carrots, onion, shallots, and garlic. Green lentils are also used in this dish which offer a sustainable source of protein and are available to stock up on at our Zero Waste Cafe.

This month classic winter vegetables like pumpkins and squashes are in season. These are great to incorporate in soups as they offer a terrific base and depth of flavour. This recipe for a Vegan Curried Squash, Lentil and Coconut Soup, is an excellent way to use these vegetables. This soup does not include pumpkin in the ingredients, but adding any leftovers from Halloween is sure to enhance this dish.

The end of November marks an important day for Scotland, St Andrews Day. This day features a national dish with two essential seasonal vegetables, potatoes and turnips. If you are interested in trying something different this year, why not experiment with vegetarian haggis. It is made from a variety of ingredients, including oats, lentils, beans, vegetables, and seeds. The recipes for haggis, neaps, and tatties are straightforward making it easy for everyone to mark this occasion. 

Other vegetables in season in November include celeriac, celery, chanterelles, cabbage, chard, and winter radish. There is not much fruit in season this month, but some are still available like apples, pears, and sloe berries. 

In The Garden

November in the garden calls for a few jobs as the first of the winter frosts will be on their way. Before it is too cold, show your soil some attention by clearing away any plants or weeds, spreading or digging manure and compost, and testing the pH to see if it requires any lime. It is a good time of year to plant and sow a few things in preparation for the coming year. Rhubarb crowns can be planted, as well as new fruit trees, broad beans, and garlic. If you have any crops leftover it is good to think about how to store them over winter to ensure they last a long time and don’t go to waste.

This Months Recipes

Vegan Shepherd’s Pie

Ingredients

200g green lentils

225g mushrooms, chopped

Handful of chopped sage

Pinch of thyme

1 onion, diced (2/3 shallots)

2 cloves of garlic, crushed

400g tin chopped tomatoes

60ml veg stock

3 carrots grated or diced

2 tbsp olive oil

Cauliflower mash topping:

1 small cauliflower

55g vegan butter

30ml plant milk/vegan cream

Salt and freshly ground black pepper

Method

1. In a large pan, heat the olive oil and add olive oil and add onion and carrot and cook until onions are translucent, about 5 – 7 minutes.
2. Stir in the garlic and add the chopped mushrooms and cook until they are tender and lightly browned, about 5 minutes. 
3. Add vegetable stock, green lentils, a pinch of thyme and sage. Bring to a boil, reduce the heat and let simmer until lentils are tender, about 35 – 45 minutes. Reduce the cooking time to 15 minutes if using pre-cooked lentils.

Cauliflower Topping:

4. Boil the cauliflower until soft, this takes about 8 – 10 minutes.
5. Drain and leave in the pan to allow all the steam to escape, otherwise you will have ‘sloppy’ mash.
6. Add the plant butter, salt, pepper and plant milk and blend until smooth.
7. Fill the pie dish with the lentil mix and top with cauliflower mash and bake at 180° for 20 minutes or until the top is browned. 

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Vegan Curried Squash, Lentil and Coconut Soup

Ingredients

1 tbsp olive oil

1 butternut squash, peeled, deseeded and diced

200g carrot, diced

1 tbsp curry powder containing turmeric

100g red lentil

700ml low-sodium vegetable stock

1 can reduced-fat coconut milk

Coriander and naan bread, to serve

Method

1. Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 minutes until everything is tender.

2. Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

https://www.bbcgoodfood.com/recipes/curried-squash-lentil-coconut-soup

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Megan Hamill writes our What’s in Season blogs and is part of the Zero Waste Cafe team.