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Healthy vegan recipes
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Beetroot, lentil, grape & chicory salad
Almond & chipotle dressed roasted roots and black lentils
Kimchi & tofu fried rice
Tahini winter slaw
Gochujang ragù with pasta & shiitake
Orange & fennel salad
Roast cauliflower with dates, spiced chickpeas, preserved lemons & green tahini with chicory salad
Bulgur wheat with sweet potatoes, chilli & coriander
Pearl barley & mushroom orzotto
Glazed sweet potato baked lentils
Stir-fried spicy peanut & ginger udon
Seeded avocado & meat-free bacon rice bowl
Tofu & garlicky greens
Masala beans
Tofu & mixed vegetable pasta sauce
Silken tofu with broccoli & soy-miso dressing
Smashed chickpea & green harissa toasts
Green harissa whipped chickpeas with roasted beetroot
Tomato & coriander salad
Smoky roasted pepper & barley salad
Spicy peanut butter noodle & tofu salad
Muhammara filo pie
Charred corn & almond rice salad
Chilled tomato soup with rose harissa
Smacked cucumber & radish salad with spicy tofu and rice
Chipotle sweet potato chilli
Caramelised red pepper spaghetti
The best houmous
Caramelised corn & jalapeño salsa
Roast baby tomatoes & chickpeas with bay and garlic
Pea ‘guacamole’ with homemade tortilla chips
Green falafel
Gochujang-glazed tofu
Tomato & ginger rasam
Cavolo nero with chilli, garlic & walnuts
Lemon harissa, sweet potato & apricot stew
Roasted cauliflower with sweet miso dengaku sauce
Beetroot dal
Creamy aubergine pasta with lemon & kale
Roasted tomato & squash soup
Plant-based chick'n & squash tagine
Vegan cottage pie
Jewelled roasted aubergines with walnuts, mint & pomegranate
Tomato, olive and leek bake
Vegan steak tacos with pineapple salsa
Sticky baked aubergines with jewelled couscous
The best tabbouleh
Roasted aubergine & tomato salad
Blistered tomatoes with orzo & chickpeas
Ginger, mushroom & broccoli noodles
Jackfruit stew with spices & orange
Vegan cauliflower korma
Polenta with garlicky mushrooms & leeks
Pesto quinoa fritters