Wilde's Restaurant at The Lodge at Ashford Castle offers great vegan and vegetarian recipes throughout the year. Here, Executive Chef Jonathan Keane shares some of his personal favourites.

If you enjoyed following the recipes below, we would love you to share your pictures with us, tagging @TheLodgeAshford on your Instagram post.

Beetroot burgers (Vegan)

Serves 4 people.


  • 1 carrot grated, 
  • 1 large beetroot grated,
  • 1/2 large courgette grated
  • 1 red onion diced
  • 1 garlic clove crushed
  • 100g drained chickpeas
  • 50g tahini paste
  • 50g oats
  • 50g cornflour
  • 3 spring onion chopped
  • 50g coriander chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • Soy sauce
  • Olive oil, salt and pepper


  1. Heat the olive oil in the sauce pan and then add the onion and garlic, cooking it until soft.
  2. Add the grated vegetables and cook it until they are dry.
  3. Turn off the heat, allowing the vegetables to cool down.
  4. While the vegetables are cooling, mix roughly the chickpeas and the tahini paste (you can use a food processor if available).
  5. Place the mix in a bowl, add the vegetables, the spices, a dash of soy sauce, the oats and the cornflour.
  6. Mix everything together and season to taste.
  7. Create patties from the mix; they should be roughly 180 grams each.
  8. Pan fry the patties in olive oil and cook slightly in the oven for 6 minutes at 170°c degrees.
  9. Serve with chips and/or side salad.

Pumpkin Risotto (Vegetarian) 

Serves one person.


  • 100g risotto rice
  • 100g pumpkin flesh
  • 300ml vegetable stock
  • 1 chopped shallot
  • 20g parmesan
  • Belper knolle cheese (if available or use a good white cheddar)
  • 30g butter
  • 1 tbsp of mascarpone
  • Pumpkin puree
  • Pumpkin seeds
  • Olive oil


  1. Fry the risotto and shallots in butter gently for 2 minutes until there is no colour.
  2. Gradually add the stock, stirring as you do so.
  3. Begin adding the puree, mascarpone, parmesan and seasoning to taste.
  4. The risotto should be stirred/cooked until al dente.
  5. To finish, top the risotto with oil, seeds and belper knolle cheese to your desired taste.

Wild mushroom cannelloni (Vegetarian)

Serves 10 people.


  • Cannelloni pasta
  • For the duxelle mushroom sauce:
  • 3kg wild mushrooms, chopped
  • 200g cream
  • 1 onion, diced
  • 4 garlic cloves, diced
  • Bay leaves
  • Thyme
  • Salt and pepper
  • Dash of white wine

For the parmesan mornay sauce:

  • 30g butter
  • 30g flour
  • 400ml of milk
  • 250g of grated parmesan
  • Nutmeg
  • Salt and pepper


  1. For the duxelle mushroom sauce:
  2. Sweat the onion and garlic in vegetable oil.
  3. Add the mushrooms and cook for a few more minutes.
  4. Add the white wine and reduce the heat until the mushrooms are dry.
  5. Pour in the cream and stir until it has been absorbed.
  6. Mix together until it becomes a fine duxelle mixture (use a food processor if you have one to hand).
  7. For the parmesan mornay:
  8. Melt the butter and add the flour and cook for 3 minutes.
  9. Gradually add the milk, whisking it until it is boiling hot for another 3 minutes.
  10. Add the parmesan and continue to whisk until it is a smooth mornay.
  11. Season with nutmeg and salt and pepper to taste.

To complete:

  1. Cook your pasta and add the mushroom sauce first, then the parmesan mornay.

For more recipe ideas, check out our at-home blogs for inspiration.