Healthy vegan recipes

Tofu with ginger & soy tomato sauce

Lebanese seven-spiced lentil & olive stew

Persian shirazi salad

Roasted red pepper, aubergine & freekeh salad

Romesco soup with caper toasts

Freekeh salad

Stuffed squash with sage & tahini sauce

Vegan minestrone

Coconut & potato curry

Radish & woodland mushroom aquachile

Cucumber & pomegranate salad with cumin and lime

Chole

Roast squash & kale with pickled onion

Zingy avocado & tahini noodles

All-in-one falafel bake with zhoug sauce

Tomato & cannellini bean stew with gremolata

Air fryer crispy root veg crisps

Pea & broccoli soup with chive scones

Italian-style winter pasta

Air fryer Moroccan-style parsnip & green olive stew

Jerusalem artichoke & spinach curry

Charred Savoy cabbage & tahini

Sharp-sweet shallots

Sausage, mushroom & hash brown piadina

Smoky polenta with crispy mushrooms, chestnuts & thyme

Spicy carrots with lentils, kidney beans and coconut

The best air fryer chips

Sausage bake with chimichurri

Lentil ‘meatballs’ with tomato & chilli

XO tofu & shiitake fried rice

Kale salsa verde

Charred leeks with chilli & sesame dressing

Crispy air fryer tofu with coconut grains

Roasted cauliflower curry with coconut & coriander ‘yogurt’

Sweet & sour red cabbage

Red cabbage, carrot & mint sambol

Miso mushroom noodles

Sweet potato & chickpea soup

Rosemary, garlic & sweet potato mash

Thai-inspired shiitake stir fry

Sweetcorn & peanut curry

XO tofu and mushroom gnocchi

Tomato & chickpea pasta

Tangy sweet potato & couscous tagine

Madras aubergine with rice

One-tray paprika-roast vegetables & chickpeas

Smoky grains with courgette & butter beans

Tomato & green bean curry with flatbreads

Tofu scramble on toast with watercress salad

Aubergine, pepper & coconut curry with rice

Crispy smashed potatoes

Mushroom & smoked tofu stew

Shawarma spiced jackfruit

Coconut, mango & passion fruit overnight oats