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Quick & easy vegan recipes
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Chard with lime, tomatoes & green chilli
Spicy tomato rice with crispy okra
Quick tomato, coconut & coriander dal
Sesame crusted tofu steak with lime & sweet chilli
No-chop corn, bean & mixed pepper salad
Colourful tofu slaw
Smashed marinated olives
White bean salad with tomato vierge
Sticky aubergine buns
Soy & gochujang marinade
Simple vegetable stir fry
Spicy margarita jellies
Miso asparagus rice bowls
Korean-style pancakes with cabbage slaw
Cucumber, herb & sumac salad
Chickpea & spinach pasta
Green tikka masala chickpeas
Beetroot freekeh with spinach & dukkah-crusted tofu
Creamy beans & squash with sage & onion crunch
Sesame-ginger tofu noodles
Harissa pasta & mixed nut pesto
Coriander chutney
Vegan steak tacos with pineapple salsa
Silken tofu with broccoli & soy-miso dressing
Smashed chickpea & green harissa toasts
Cauliflower & pepper pakoras
Plum & tomato salad with furikake
Tomato & coriander salad
Spicy peanut butter noodle & tofu salad
Zaatar aubergine skewers with tahini
Tofu katsu sando
Pea ‘guacamole’ with homemade tortilla chips
Brussels sprouts falafels
Beetroot dal
Vegan cauliflower macaroni cheese
Vegan nachos with spiced lentils
Twenty-minute vegan macaroni cheese
Vegan platter with XO dipping sauce
Oat & cinnamon breakfast pancakes
Salt & pepper smoked tofu
Aubergine miso donburi (rice bowl)
Creamy tomato & aubergine rigati
Quick pickled red onions
Mushroom, broccoli & ginger noodles
Tomato salad
Avocado & rum chocolate pots
Hoisin tofu, crispy kale & chilli cashew wraps
Giant couscous & falafel salad with sweet tahini dressing
Watermelon & mint ice lollies
Plum & noodle salad with miso-tahini dressing
Sherry-braised little gem & broad beans
Warm runner bean salad
Cavolo nero with chilli, garlic & walnuts
Sweet paprika & pul biber nuts