10 must-cook easy vegetarian and vegan recipes for autumn

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.

Potatoes are fantastic carriers of flavour, absorbing sauces and spices with ease. This one-pot tagine sees slices of waxy potato paired with briny green olives, crunchy roast chickpeas and plenty of spices – a cracking dish to feed the family.

Malfatti are Italian dumplings traditionally made with ricotta and spinach, but giving it a seasonal twist is simple. Swap out the spinach for red cabbage, add plenty of warming spices and finish it with sage and charred orange for a pretty little starter that will see you right through to Christmas.

Millet is a woefully underused ingredient, despite being packed with nutrition and fibre. For a few short weeks, as summer turns into autumn, you can find mushrooms and sweetcorn at their very best. This dish combines the two, using millet as the base. Finish off with a few crispy cavolo nero leaves and you've got a healthy, filling supper.

Croquettes have to be one of Spain's best inventions. Crunchy on the outside, fluffy in the middle and small enough to eat in one bite (so you can go back for plenty more). These are given the autumnal treatment, replacing some of the potato with celeriac. Serve on a blob of damson ketchup for a truly seasonal treat.

You can't get more autumnal than this dish, which combines wild mushrooms with a silky mushroom sauce and pillowy gnocchi made with chestnut flour. Best of all? It's vegan, thanks to the oat cream in the velouté. The oaty flavour of the cream actually complements the other flavours in the bowl, making this a fantastic dish to rustle up whether you're vegan or not.

Salt-baking beetroot ensures the vegetable has both a soft, yielding texture and is perfectly seasoned throughout. Paired with apple matchsticks, creamy ricotta and crunchy hazelnuts, it also makes use of beetroot leaves, eliminating food waste.