Healthy vegan recipes
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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