Cooked by Guy Kerr at our Vegetarian Italian Potluck evening.
Serves: up to 15 people
Suitable for Vegans

Ingredients:
2 sticks celery
2 onions
2 cloves garlic
4 carrots
2 tins tomatoes
1 tin each of flageolet and cannellini beans (though he used dry ones!)
1/4 green cabbage
fresh thyme and rosemary
salt and pepper to taste.

Method:
Fry onion, garlic and celery in olive oil for 5 mins, then add rest of ingredients and cook for as long as possible on low heat. serve with fresh bread.

Cooked by Taor on our Vegetarian Potluck Night in June taken from BBC Good Food recipes. 
Suitable for Vegans
Serves 6-8 people

Ingredients
1 tbsp oil
2 onions, roughly chopped
2 large potatoes, chopped into small chunks
2 aubergines, trimmed and chopped into chunks
500g button mushrooms
1 Jar Korma Sauce 
300ml vegetable stock
800ml can reduced-fat coconut milk
chopped coriander, to serve

Method
Heat the oil in a large saucepan, add the onions and potatoes. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergines and mushrooms, then cook for a few more mins.
Stir in the Korma sauce,  pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potatoes are tender. Stir through the coriander and serve with rice and naan bread.