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Healthy vegan recipes
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Persian shirazi salad
Roasted red pepper, aubergine & freekeh salad
Romesco soup with caper toasts
Freekeh salad
Stuffed squash with sage & tahini sauce
Coconut & potato curry
Cucumber & pomegranate salad with cumin and lime
Zingy avocado & tahini noodles
All-in-one falafel bake with zhoug sauce
Tomato & cannellini bean stew with gremolata
Air fryer crispy root veg crisps
Italian-style winter pasta
Jerusalem artichoke & spinach curry
Charred Savoy cabbage & tahini
Sausage, mushroom & hash brown piadina
Smoky polenta with crispy mushrooms, chestnuts & thyme
Sausage bake with chimichurri
Kale salsa verde
Crispy air fryer tofu with coconut grains
Roasted cauliflower curry with coconut & coriander ‘yogurt’
Sweet & sour red cabbage
Red cabbage, carrot & mint sambol
Rosemary, garlic & sweet potato mash
Sweetcorn & peanut curry
XO tofu and mushroom gnocchi
Tomato & chickpea pasta
Tangy sweet potato & couscous tagine
Sweet jerk veggie skewers
One-tray paprika-roast vegetables & chickpeas
Smoky grains with courgette & butter beans
Tofu scramble on toast with watercress salad
Aubergine, pepper & coconut curry with rice
Mushroom & smoked tofu stew
Shawarma spiced jackfruit
Coconut, mango & passion fruit overnight oats
Lemony lentil & cavolo nero soup
Rainbow tofu bowl
Aubergine caponata with cannellini beans
Radish & woodland mushroom aquachile
Chole (spiced chickpeas)
Roast squash & kale with pickled onion
Pea & broccoli soup with chive scones
Air fryer Moroccan-style parsnip & green olive stew
Sharp-sweet shallots
Spicy carrots with lentils, kidney beans & coconut
Lentil ‘meatballs’ with tomato & chilli
XO tofu & shiitake fried rice
Charred leeks with chilli & sesame dressing
Miso mushroom noodles
Sweet potato & chickpea soup
Thai-inspired shiitake stir fry
Madras aubergine with rice
Tomato & green bean curry with flatbreads
The Happy Pear's pumpkin, red pepper & lentil soup