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Mushroom & Roast Butternut Squash Casserole

Earthy, sweet, comforting and oh-so satisfying… this pot of goodness is guaranteed to blow away the January blues!

Serves 4-6

1 butternut squash, washed
2 red onions, diced
500g mushrooms, roughly chopped
4-6 sprigs of thyme, leaves only
6 or 7 cloves of garlic
1 bag of spinach, washed
Sea salt
Freshly ground black pepper
1 good quality vegetable or mushroom stock cube dissolved in 1 litre of boiling water
Olive oil


Lemon & Thyme Roast Carrots

These carrots are amazing served with a roast or jumbled into salads with a crumbly cheese, munchy leaves and crunchy seeds for a delicious lunch!

Serves 4 as a side


1 bunch of carrots, leaves twisted off and washed

6 sprigs of thyme

1 lemon

1 tbsp

Olive oil

Sea salt

Freshly ground black pepper


1. Pre-heat the oven to 180c/ 350f/ gas mark 4.

Butternut Bake

Deliciously comforting, this vegpacked bake is perfect for these Autumn days. 

Ingredients to serve 4-6 people:

2 butternut squash
1 chilli, deseeded and finely diced
2 tsp caraway seeds
8 cloves of garlic
1 bag of spinach
1 big handful of vegan cheese of your choice
Sea salt
Freshly ground black pepper
Olive oil
6 - 8 sage leaves
1 handful of seeds or chopped nuts of your choice


Winter Watercress Salad

Golden scorched aubergines, crispy rosemary potatoes, peppery watercress and a mustardy yoghurt dressing… a truly vegelicious winter salad.

Recipe to feed 2 generously or 4 as a side dish:

1 bunch of watercress, about 50g
1 aubergine,
1 large or 2 small potatoes, diced into 1 cm cubes
2 red onions, cut into wedges
2 sprigs of rosemary, stalks removed and roughly chopped
Sea salt
Freshly ground black pepper
Olive oil

Veggy Baked Bundles

These are so good that you’ll want to cook extra roasted veggies just so you make them the next day. The best thing is… they work with pretty much any leftover cooked veggies like roast potatoes, butternut squash, carrots, roast onions or cooked greens!

Serves 4 as a light bite or 2 as a main meal

Shallot & Butterbean Casserole

Filling, tasty and beyond peeling a few shallots and chopping some garlic, this casserole takes practically no time to prepare!


8 Shallots, peeled and trimmed

3 cloves of garlic, roughly chopped

2 tins of tomatoes

2 tins of butterbeans, drained and rinsed

1 tbsp of tomato puree

Sea salt

Freshly ground black pepper

Olive oil


1. Preheat the oven to 160c/ 320f/ gas mark 2.

Firecracker Cauliflower

This is a delicious, speedy side dish, packed full of fiery flavour… perfect for a mid week meal to go with an Asian inspired curry!

2 red onions, finely sliced
2 cloves of garlic, finely sliced
1 large thumb sized piece of ginger, peeled and finely diced
1 cauliflower, broken into bite size florets
1 red chilli, finely sliced
2 tsp honey
2 tbsp tamari sauce
The juice of half a lime plus 4 lime wedges to serve
Coconut oil or olive oil