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Autumn Gourmet feast

You don’t have to go out to enjoy a vegan gourmet feast – Richard Buckley shows you how to make your own with these fabulous recipes

Rich mushroom parfait with port glaze and a pea and shallot salad

The depth of flavour in this parfait is incredible – it’s one of those dishes that people can’t believe is made purely from plants. The parfait alone is well worth making, set in little pots and served with some crusty bread or carta di musica and a green salad. But if you want something a little more impressive, then adding the port glaze and pea salad really elevates the parfait.

By Richard Buckley

Serves 4 | Prep 20 mins plus chilling | Cook 20 mins | Calories 468 (per serving)

FOR THE PARFAIT

30g (1¼oz) dried porcini mushrooms

300ml (10floz) boiling water

40ml (1½floz) extra-virgin olive oil

50g (1¾oz) shallots, finely sliced

200g (7oz) mushrooms, finely sliced

2⁄3 tsp thyme leaves

125ml (4floz) port

½ tsp iota carrageenan powder and scant ¼ tsp

agar powder (or ¾ tsp agar powder)

100g (3½oz) pine nuts

1⁄3 tsp sea salt

2 tsp truffle oil

FOR THE GLAZE

80ml (3floz) port

40ml (1½floz) red wine vinegar

reserved mushroom stock and dried

mushrooms from the parfait (see above)

1⁄3 tsp iota carrageenan powder (or agar powder)

FOR THE PEA SALAD

50g (1¾oz) shelled fresh peas

12 sugar snap peas, ends and strings removed

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About Vegan Food & Living Magazine

This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further. Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!