Healthy vegan recipes
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Butternut & spicy peanut udon
Salt & pepper smoked tofu
Miso tofu & aubergine
Popeye spinach
Spiced aubergine & tomato stew
Mushroom, broccoli & ginger noodles
Corn salad with freekeh, herbs & tahini
Roasted courgette & herbed pearl barley
Hoisin tofu, crispy kale & chilli cashew wraps
Vegan chick’n & plant-based bacon pie
Korean-style mushroom & tofu kebabs
Greek-style vegan pittas
Plum & noodle salad with miso-tahini dressing
Herby courgette, olive & lemon orzo salad
Jerk-spiced aubergine
Jersey Royals with lemon, capers & mint
Lebanese seven-spiced lentil & olive stew
Stuffed squash with sage & tahini sauce
Coconut & potato curry
Radish & woodland mushroom aquachile
Chole (spiced chickpeas)
All-in-one falafel bake with zhoug sauce
Tomato & cannellini bean stew with gremolata
Pea & broccoli soup with chive scones
Italian-style winter pasta
Air fryer Moroccan-style parsnip & green olive stew
Jerusalem artichoke & spinach curry
Sharp-sweet shallots
Spicy carrots with lentils, kidney beans and coconut
Sausage bake with chimichurri
Kale salsa verde
Charred leeks with chilli & sesame dressing
Gooey veg toasties
Lemony broccoli & butter bean traybake
Sweetcorn fritters with chipotle sauce
Tomato salad
Caramelised fennel & grain salad
Chargrilled veg & bean salad with tortilla chips
Roasted cauliflower rogan josh
Tofu with ginger & soy tomato sauce
Persian shirazi salad
Roasted red pepper, aubergine & freekeh salad
Romesco soup with caper toasts
Freekeh salad
Cucumber & pomegranate salad with cumin and lime
Roast squash & kale with pickled onion
Zingy avocado & tahini noodles
Air fryer crispy root veg crisps
Charred Savoy cabbage & tahini
Sausage, mushroom & hash brown piadina
Smoky polenta with crispy mushrooms, chestnuts & thyme
The best air fryer chips
Lentil ‘meatballs’ with tomato & chilli
XO tofu & shiitake fried rice
