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Vegan lunch recipes
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Herby aubergine & mushroom couscous with pomegranate harissa
Spicy tomato rice with crispy okra
Roasted carrot, harissa & chickpea soup
Sesame crusted tofu steak with lime & sweet chilli
Caponata-style tart
Plum and wild rice salad
White bean salad with tomato vierge
Sticky aubergine buns
Watermelon & tomato salad with coriander dressing
Southern fried pineapple tacos
Thai-inspired tofu noodle bowl
Korean-style pancakes with cabbage slaw
Beetroot freekeh with spinach & dukkah-crusted tofu
Laksa-style noodles with crisp puffed tofu
Seeded avocado & meat-free bacon rice bowl
Masala beans
Silken tofu with broccoli & soy-miso dressing
Smashed chickpea & green harissa toasts
Smoky roasted pepper & barley salad
Spicy peanut butter noodle & tofu salad
Chilled tomato soup with rose harissa
Tofu katsu sando
Caramelised corn & jalapeño salsa
Roast baby tomatoes & chickpeas with bay and garlic
Leek & mushroom galettes Serves 4 with ‘cheesy’ pastry
Tomato & ginger rasam
Vegan meatballs with wheatberries & beetroot apple salad
Brussels sprouts falafels
Beetroot dal
Khichdi
Roasted tomato & squash soup
Vegan cauliflower macaroni cheese
Creamy chana dal
Rosemary & sea salt focaccia
Sweet potato & pea curry
Vegan nachos with spiced lentils
Twenty-minute vegan macaroni cheese
Butternut & coconut stew with coriander
Vegetable mulligatawny soup
Khichdi-style cauliflower
Salt & pepper smoked tofu
Aubergine miso donburi (rice bowl)
Gooey veg toasties
Creamy tomato & aubergine rigati
Kimchi & smashed avocado toast
Mushroom, broccoli & ginger noodles
Tomato & chard quiche
Hoisin tofu, crispy kale & chilli cashew wraps
Vegan chick’n & plant-based bacon pie
Giant couscous & falafel salad with sweet tahini dressing
Crispy tofu fried rice
Herby courgette, olive & lemon orzo salad
Smacked cucumber & radish salad with spicy tofu and rice
Roasted courgette & herbed pearl barley