4 Healthy Autumn Recipes You’ll Fall In Love With

Monday 18th Oct 2021 |

With the weather getting cooler, we’re all looking for ways to feel a little cosier. Cauldron shares the perfect comfort food recipes that are both nutritious and delicious!

Check out these Autumn Recipes You’ll Fall In Love With….

Autumn Recipes You’ll Fall In Love With – BAKED TOFU MINCE CONCHIGLIONI

Prep: 10 mins Cook: 50-55 mins Serves: 4

Autumn Recipes You'll Fall In Love WithA comforting crowd-pleaser! Pasta shells stuffed with Cauldron Organic Tofu Mince, garlic, tomato, red wine and mixed herbs, not forgetting to top with vegan parmesan for an extra indulgent finish.

Link to recipe available here

Ingredients

  • 2 packs Cauldron Organic Tofu Mince
  • 2 onions, diced
  • 3 garlic cloves, minced
  • 2 tsp mixed herbs
  • 125ml red wine (optional)
  • 1 vegetable stock cube
  • 2 tins chopped tomatoes
  • Salt and pepper
  • 500g Conchiglioni pasta
  • Vegan Parmesan to garnish
  • Basil leaves to garnish

Method

  • In a large saucepan, fry the onions and garlic gently, add the mince and fry for a couple of minutes
  • Add the red wine (optional) and reduce until almost gone
  • Preheat the oven to 180C
  • Add the chopped tomatoes, mixed herbs and salt and pepper to the pan.
  • Cook together for 20-30 minutes
  • Remove from heat and allow to cool slightly
  • In a large lidded pan or tray, add 1/3 of the sauce to the bottom of the pan or tray with 100 ml water and mix together
  • Fill each Conchiglioni shell with a spoonful of the mince mixture. Arrange the shells in the pan or tray into a pattern of your choice. If there is any filling left divide it between the shells
  • Cover tightly with a lid or tin foil and bake for 20- 25 minutes until the pasta shells are cooked and soft. Add a little water if the pan/tray is getting too dry
  • Serve straight from the pan, garnish with vegan parmesan and basil leaves

Autumn Recipes You’ll Fall In Love With – PLANT-BASED TURKISH PIDE

Prep: 10 mins Cook: 35 mins Serves: 4

Autumn Recipes You'll Fall In Love WithSpiced Cauldron Organic Tofu Mince, pickled onions and pomegranate seeds on crispy homemade bread, not forgetting the drizzle of yoghurt dip! Ironically, this is a sharing board that you’re not going to want to share!

Link to recipe available here

Ingredients

  • 2 packs of Cauldron Organic Tofu Mince
  • Vegetable oil, for frying
  • 1 red onion, diced
  • 1 chilli, diced
  • 1 clove garlic, minced
  • 1 tomato, diced
  • Salt and pepper
  • A handful of rocket to garnish (optional)
  • Pomegranate seeds to garnish (optional)

The dough

  • 500g ‘00’ flour or plain flour, plus extra for dusting
  • 1 tsp salt
  • 1 tsp sugar
  • 7g dried yeast
  • 400ml warm water
  • 3-4 tsp olive oil

Pickled onions

  • 2 red onions sliced
  • 75ml white wine vinegar
  • Pinch of sea salt
  • Pinch of brown sugar

Method

  • For the dough, mix the water, sugar, oil and yeast in a jug and leave for 5-10 minutes
  • Add the salt to the flour and mix, add the water mixture to the flour and knead into a dough. This can be done by hand or machine. You are aiming for a smooth, elastic dough (5 minutes in the machine, 10 minutes by hand)
  • If the dough is too sticky, add more flour, too dry add more water
  • Cover with a damp tea towel and set aside
  • For the pickled onions, bring the vinegar, salt and sugar to a boil in a small pan. Toss in the sliced onions and mix well. Set aside until later. Stir occasionally
  • For the Cauldron Organic Tofu Mince topping, place a baking sheet or upturned tray in the oven and preheat the oven to 220C
  • Fry the onion, chilli and garlic for a few minutes over low heat, be careful not to burn the garlic
  • Add the Cauldron Organic Tofu Mince and coat fully with onion mixture
  • Add the diced tomatoes. Season with salt and pepper, cook for 10- 15 minutes. You want to have quite a dry texture but not sticking to the pan. Remove from the heat and set aside
  • Remove the dough and divide it into quarters
  • Roll each quarter into an oval shape and place on the preheated baking tray. Top with ¼ of the mince mixture, spreading evenly over the top. Place into the oven for 10-12 minutes until the dough is risen and golden
  • Drain the excess vinegar from the onions and scatter over the top of the Pide
  • Top with pomegranate seeds and rocket. Serve with seasoned chilli yoghurt alternative

Autumn Recipes You’ll Fall In Love With – SIZZLING BLACK PEPPER TOFU

Autumn Recipes You'll Fall In Love WithPrep: 3 mins Cook: 12 mins Serves: 2

Coated in a flavoursome sauce, made with freshly cracked black pepper, ginger and garlic, this Cauldron Organic Quick & Tasty Tofu block recipe teams well with rice or noodles and is a fantastic mid-week go-to for a quick but wholesome dinner.

Link to recipe here

Created for Cauldron by Romy London

Ingredients

  • 1 block Cauldron Organic Quick & Tasty Tofu block
  • 3-4 tbsp cornflour
  • 3 tbsp rapeseed oil to fry

For the sauce:

  • 2 spring onions (use the white part for the sauce, the green part for garnish)
  • 4 cloves garlic, crushed
  • 2 tsp grated ginger
  • 1 tbsp muscovado sugar
  • 2 tbsp tamari soya sauce
  • 1 tbsp rice vinegar
  • ½ freshly ground black pepper
  • 2 tbsp water

Serve with:

  • Rice
  • Sesame seeds

Method

  • Cut the Cauldron Organic Quick & Tasty Tofu block into bite-sized cubes and place the cornflour into a shallow bowl. Toss the tofu cubes in the bowl until evenly coated with cornflour
  • In the meantime, heat the rapeseed oil in a non-stick frying pan. Place the coated tofu cubes into the hot oil and fry for 10 minutes, flipping the tofu cubes regularly until they are crispy on all sides
  • In a small bowl, whisk up all ingredients for the sauce and pour the sauce over the tofu. Evenly coat the tofu in the sauce and cook for 1-2 minutes or until the sauce has thickened
  • Serve the Sizzling Black Pepper Tofu over rice and garnish with sesame seeds and green spring onions

Chef’s Tip

Add your favourite frozen or chopped vegetables to the pan before adding the sauce to add even more goodness to this dish!

Autumn Recipes You’ll Fall In Love With – 10-MINUTE GINGER TOFU AND NOODLES

Prep: 2 mins Cook: 8 mins Serves: 2

Autumn Recipes You'll Fall In Love WithInstant noodles combined with Cauldron Organic Quick & Tasty Tofu block, ginger, chilli and fresh herbs to create a sumptuous noodle dish… in under 10 mins! What’s not to love!

Link to recipe available here

Created for Cauldron by Lucy & Lentils

Ingredients

  • 1 block of Cauldron Organic Quick and Tasty Tofu block
  • 2 Packs of instant ramen noodles (around 200g per pack)
  • 1 thumb-sized piece of ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp soy sauce
  • 1 tsp chilli crisp oil per bowl (sub for chilli oil with a sprinkle of chilli flakes)

Garnish with (optional)

  • Coriander
  • Freshly chopped red chilli

Method

  • Start by draining any liquid from the tofu, then chop it into bite-sized cubes
  • Roughly chop the ginger and garlic and pop in a bowl with the soy sauce and tofu, toss until coated
  • Get a wok or non-stick pan on high heat with a drizzle of oil (preferably sesame) – when hot, add the tofu mix
  • In a separate pot, add the ramen noodles with just enough boiling water to cover and leave for around 5 minutes
  • Once the tofu has started to brown on one side, flip and repeat until deliciously crispy on each side
  • Instant ramen packs usually come with flavour packs so be sure to add that to the noodles, serve up and garnish with chilli, coriander, and chilli crisp oil & enjoy!

By Sarah London; The skincare brand designed to strengthen your skin’s microbiome

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