Autumn vegetarian recipes

Get ahead at the weekend making this onion gravy, then use it to make our roasted cauliflower cheese toad-in-the-hole with red onion gravy later in the week

Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup. It's healthy, low fat and packed with vitamin C

Add a little grapefruit zest to bring out the vibrant hop bitterness in this fabulous treacle tart made with pale ale. Scatter over honeycomb shards to serve

Start your day with porridge with a spiced pear topping. The pears are infused with ginger, cinnamon and vanilla flavours for a gentle autumnal twist

Discover the joys of autumn with our roast squash served with soft goat's cheese, puy lentils and sage. It's a great seasonal recipe as the cold nights draw in

A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet

Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans

Fill up on this comforting yellow split pea soup, full of vegetables and health-boosting nutrients. Serve with rye bread, mustard and pickle to complete the meal

Leave the skin on the beetroots in this lentil-based salad and create less food waste - just be sure to give them a good scrub. Enjoy with hot smoked fish

This cake uses a few shortcuts but the final result is a deliciously impressive dulce de leche and pumpkin spice-filled sponge

Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas

This healthy low-calorie courgette soup rcipe is a delicious way to use up a seasonal veg glut. Plus it's freezable, so you can make it in summer and enjoy all year

Roasted squash gives this vegetarian supper for two a deep autumnal flavour

Spiced and glowing gold, this pie is pure autumn on a plate. Use butternut squash or your Halloween pumpkin

Spread a wedge of cornbread with some spiced jalapeño butter for a knockout combination served with a chilli con carne. It's fantastic sharing food

Rustle up a versatile coconut dhal. It’s the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.

Diana Henry's tart with buttery, flaky puff pastry, creamy Italian cheese and autumnal vegetables makes for a wonderful lunch if you're entertaining friends

A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk

Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own

Whether you're carving a Halloween pumpkin or have picked up a squash from the supermarket, use the plentiful flesh and seeds in this soup

Warm up with a comforting bowl of carrot soup. We’ve used double cream for a velvety texture, and to carry the flavours of warming cumin and star anise.

Make this ghoulishly good Halloween pumpkin cake for a sweet party showstopper. It's great for using up leftover pumpkin and tastes similar to carrot cake.

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Come home to a warming bowlful of this filling, low-fat soup