Your monthly guide to in-season, vegan eating. Easy, cheap and delicious, these recipes tick all of the boxes! In Season Vegan: October.
In Season Vegan: October
It’s October: the temperature is dropping but I’m determined to keep the heating off for as long as possible. The last of the garden harvest is coming in. Outside, the trees begin to give us a final burst of colour before the chilly winter months. Fingers and toes turn icy cold as the month draws to a close.
As the days grow shorter, my need for comfort grows. I need hygge, and I need it soon. There is nothing more beautiful than gathering your family around the table for a piping hot comfort dish that warms both body and soul. The excitement as you set the table. The satisfied groans as the plates are cleared. Happy children, happy fiance, happy mother. This is October.
Why you should be eating the seasons.
When food isn’t in season, it has to be forced in energy guzzling hothouses or shipped in from overseas. This isn’t only bad for our planet: the fruit and veg taste best when they are at their natural peak. It is widely believed that fruit and veg that is in season retains more of its nutritional value as it hasn’t spent weeks being transported across the globe. It’s so easy to eat seasonal too – Riverford do a seasonal veg box that’s organic, sustainable and affordable. We’ve been with them for a while now and we love it!
In short: it tastes better, it’s better for our planet, it’s better for our bodies… and guess what? It’s often better for our wallets too.
What’s in season in October?
Artichoke, beetroot, broccoli, butternut squash, celeriac, celery, chicory, chillies, fennel, garlic, horseradish, kale, leeks, lettuce & salad leaves, marrow, parsnips, potatoes, pumpkin, radishes, rocket, runner beans, shallots, swede, sweetcorn, tomatoes, turnips, watercress and wild mushrooms.
Apples, blackberries, figs, grapes, pears and quince.
Chestnuts, chives, cob nuts, curly parsley, rosemary, sage, sorrel and thyme.
The best vegan recipes that are in season in October.
These are my top picks this month: a few of them I’ve already tried. The rest are on my list to make this month. Each recipe is warming, comforting and perfect to see you through the Autumn.
- This Beet Wellington with Balsamic Reduction from Lazy Cat Kitchen looks absolutely divine. It’s not a simple weeknight dinner, but a long and lazy Sunday lunch. Those types of recipes are always welcome in my house.
- This vegan cream of broccoli soup from VegKitchen is still on my list this month: I tried an improvised recipe and it was delicious. Once I’ve figured it out, I’ll upload it here!
- I’ve never been a big fan of Mac ‘n’ Cheese: but this butternut squash mac ‘n’ cheese recipe from Oh She Glows looks like a version I could deal with. I tried it last month with a (few less healthy adjustments) and I loved it.
- I am in love with this Borlotti & Red Wine Pie recipe from The Veg Space. It’s topped with a kale mash. Think cottage pie, but supercharged in both flavour and goodness. Om. Nom. Nom.
- Potato and leek soup is also on my list this month as one of the simplest (and most delicious) winter recipes ever.
- As always, my Vegetable Curry will be on the menu. This month I was thinking broccoli and squash with a generous helping of kale. I very much need to up my leafy green consumption.
Are you eating the seasons? What’s on your meal plan this month? Let me know in the comments!