10 must-cook easy vegetarian and vegan recipes for autumn

We're cooking and eating more vegetarian and vegan food than ever before – but it can be pretty easy to get stuck in a rut week in, week out. The same old pastas, curries and stir-fries are easy to make, but when you want to push the boat out it can be hard to find the inspiration to create something both impressive and packed with flavour. That's why we've been working on exciting new vegetarian and vegan recipes for autumn, celebrating the best of the season's produce.

The ten recipes below are simple to cook, boast just as much flavour (if not more) than their meat- and fish-filled counterparts and celebrate the flavours of autumn at their peak. Take a look and add a bit of variety into your meat-free meals.

Rich ragus were made for cool nights in. The most famous (outside of Italy) has to be spaghetti Bolognese; a dish most Italians wouldn't recognise (the original ragu alla Bolognese contains chicken livers and is always served with tagliatelle rather than spaghetti). There's no denying it's found a place on the British dinner table though, and this vegetarian version swaps out the mince for nourishing puy lentils for a fantastic dish that boasts all the flavour of its meaty counterpart.

Traditionally made with apples and served as dessert, tarte Tatin was the result of a kitchen accident. This version replaces slices of apple with beetroot, packing it full of earthy autumnal flavours. You can serve it hot or at room temperature, making it ideal for buffets, quick lunches or – if the weather holds – a picnic amongst the colour-changing leaves.

Mushrooms are a vegan's best friend – their umami-rich flavour and meaty texture make them a fantastic centrepiece to any vegan dish. In this recipe, beautiful little brown beech (or shimeji) mushrooms are cooked in an intense mushroom miso broth, with crunchy pak choi, slippery udon noodles and seaweed for a Japanese-inspired bowl of deliciousness.