Dinners are quite possibly the best and easiest meal to make sure you pack in all the nutrients you need! They're also fabulous because they can taste yummy, are easy and cheap and most can be kept in the fridge or freezer which means you can go a day without cooking! Here are some wonderful recipes from vegans all over the world. Try out their creations and see which one is your favourite!

sweet chilli stir fry

You will need: 1 Red Capsicum, 1 Yellow Capsicum, 1 Green Capsicum, 1 Large Carrot, 1 Small Onion, 1 Zucchini, 1 Packet (Tray) Baby Corn, 1 Bunch Broccolini, 1 Bunch Bok Choy, 1 Bunch Choy Sum, 1 Packet Snow Peas, Sauce: 1/3 Cup Water, 1/3 Cup Tamari (Soy Sauce), 1/4 Cup Rice Malt Syrup, 1/4 Sesame Oil, 2-4 Cloves Garlic (Finely Chopped), 1 Inch Ginger (Grated), 1-2 Teaspoon Corn Starch (Arrowroot Powder), 1-2 Teaspoon Sesame Seeds, 2-3 Teaspoon Chilli Flakes

Method: Add all of the sauce ingredients to a bowl and whisk until weel combined. Heat a small amount of oil in wok or large frying pan on medium-high heat. Add onion & cook, stirring constantly, for 2 minutes. Add carrots & broccolini, stirring regularly for 3-4 minutes. Add the remaining veggies (except bok choy & choy sum), cooking for 3 mins until soften. Reduce heat to med-low, add Sauce stir well to combine. Add Bok Choy & Choy Sum. Cover, reduce heat & simmer for 2 more minutes. Serve with Basmati/Jasmine/Brown Rice/Hokkien or Rice Noodles and enjoy!

Storage: This recipe is best enjoyed straight away

mushroom gnocchi

You will need: 1 Pack Gnocchi, 4 Tbsp Olive Oil, 3 Cloves Chopped Garlic, 3 Cup Chopped Mushrooms, 1/8 Tsp Oregano, 1/4 Tsp Rosemary, 1/4 Tsp Chilli Flakes, A Sprinkle of Salt & Pepper, 1/2 Cup Choppped Sundried Tomatoes, 1 Cup Artichoke Hearts, 1 1/2 Cups Arugula & A Handful of Fresh Basil

Method: Cook gnocchi - add to boiling water and cook until gnocchi floats to the surface. Remove from heat. In parallel, heat 2 Tbsp olive oil in large skillet on med-high heat. Add garlic and reduce to medium heat, stirring constantly. Add oregano, rosemary, salt, pepper and chili flakes and cook for 1-2mins while continuing to stir. Add mushrooms and cook fully until browned and fragrant. You may need to add a bit of water, broth or olive oil if they are drying out and sticking too much. Add sundried tomatoes and artichoke hearts and mix in for ~1-2mins. Add in cooked gnocchi and remaining olive oil and mix well, heating through for 1-2 mins. Add arugula and fresh basil and mix in for another minute. Serve with chili flakes and sprinkle with nutritional yeast if desired and enjoy!

Storage:  Leftovers can be stored in the fridge for up to 2 days. When reheating, add a little extra olive oil and some fresh greens if desired. 

eggplant stew

You will need: 1 Onion, Chopped, 1 Red Pepper, Chopped, 1 Green Chilli, Chopped, 1 Eggplants, 2 Tbsp Tomato Paste (or 1 Tin Chopped Tomatoes without the water), 1 Tsp Cumin, 1 Bayleaf, 1/2 Tsp Harissa Paste, 4 Garlic Cloves, 1 Cup Water, A Sprinkle of Salt & Pepper & A Small Handful of Fresh Parsley

Method:Peel partially the eggplant, leaving just a few strips of skin on, then cut the heads and submerge them in a bowl with cold water, 1 tsp salt and juice from 1/2 lemon (this is to remove some of the bitterness). Place a plate on top of the eggplants, to keep them submerged and let them sit for about one hour. Then rinse the eggplants and pat them dry, cut them in 1inch cubes and place them in a baking tray. Sprinkle some salt and olive oil (or veggie stock for oil-free), and bake them at 180C for 25min until golden brown. Meanwhile, in a pan over medium heat sauté the onion, red pepper and chili in a bit of olive oil (or water) until they soften. Add the cumin and bay leaf and fry them for a minute. Add the tomato paste and water and let simmer until the vegetables have softened and the sauce starts to thicken a bit. Finally add the baked eggplants and chopped garlic and let it boil for few more minutes to combine the flavors. Adjust for salt and pepper and garnish with fresh parsley and enjoy!

Storage: This recipe is best enjoyed straight away

arroz en paella

You will need: 1/2 Jar Tomato Sauce, Risotto/Bomba Rice, A Pinch of Saffron, 1 Tsp Black Pepper, 2-3 Cloves, 1 Tsp Paprika, 1 Tsp Dry Parsley, 1 Tsp Thyme, 1 Tsp Garlic Powder, 1/2 Tsp Cumin, 1 Tsp Dry Rosemary, 1-2 Bayleaves, Vegetable Stock, Vegan White Wine & A Mixture of Vegetables (Peppers, Onions, Artichoke, Carrots etc)

Method: In a large frying pan or wok, put 4-5 spoons of olive oil. Fry mushrooms, asparagus and bell pepper in stripes until they get brown. Then save them. Using the same oil, fry onions, garlic and a bit of celery until it gets transparent and a little brown. Add the rice (dry and unwashed) and fry it a bit. Add a bit of white wine and let it evaporate. Once the rice gets transparent, pour the tomato sauce and keep moving until the water is gone . Add the warm vegetable stock. 2.5 x times the volume of the rice. Add the spices and let simmer a bit. Add the cooked vegetables from the stock. Beens, carrots, whatever you have. Move to mix all the ingredients. Add salt. Cook at high fire for 10 minutes (uncovered) and move from time to time to be sure that it doesn’t get sticky at the bottom. You can add water if you see that it is needed. 10 minutes later: add the fried veggies that you saved. Mix everything so it gets well distributed. Check the salt level. Keep cooking at low fire, covered for another 10 minutes. From this moment, you can’t move it anymore! Just add more warm stock if needed. You need more water if the rice looks dry. It should always have enough water so that you see liquid just under the first layer of rice. Never let it burn! Once 10 minutes have passed, the rice should be cooked. Then check the moist level. If too watery, remove the lid and use hot fire for 2-3 minutes. If the rice is cooked and there is not too much liquid around, then turn off the stove. Cover the pan with a clean kitchen towel for 5 minutes. Decorate with lemon slices, serve with aioli and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 3 days

chunky vegetable bolognese

You will need: 1/2 Onion, 1 Clove Garlic, 2 Tins Chopped Tomatoes, 2 Stalks of Celery, 300g Closed Cup Mushrooms, 1 Vegetable Stock Cube, 1 Tbsp Nutritional Yeast, A Sprinkle of Oregano, A Dash of Mixed Herbs & Tagliatelle Pasta

Method: Chop the onion, garlic and celery and cook in a tablespoon of oil in a covered pot or frying pan. Once softened, finely chop the mushrooms and add these to to the pan, and cook until softened. Add the chopped tomatoes, a crumbled vegetable stock cube, oregano, mixed herbs and Nutritional yeast. Cook until excess water has evaporated. Serve with tagliatelle or spaghetti. 

Storage: This recipe can be stored in the fridge in an airtight container for up to 3 days or in the freezer for up to 1 month

miso roasted aubergine with tofu

You will need: 1 Aubergine, Halved and Scored, 15g Miso Paste, 2 Tbsp Sesame Oil, 1/2 Block of Tofu, 2 Cloves Garlic, Grated Ginger, 1 Chilli & 1 Tbsp Soy Sauce

Method: Combine the miso paste, 1 tbsp sesame oil, 1 clove garlic and some ginger and rub all over the aubergine and tofu and transfer to the oven for half an hour. While this is cooking, combine all1 tbsp sesame oil, 1 clove garlic, chilli, soy sauce and the rest of the ginger to make a dressing. Once the aubergine and tofu is cooked, pour over the dressing. Serve with rice and spring onions and enjoy!

Storage: This recipe is best enjoyed immediately

chickpea patties

You will need: 3 cups (or 2 cans) Cooked Garbanzo Beans, 12 oz. Extra Firm Tofu, 1 Flax Egg, 1/4 Cup Nutritional Yeast, 2-3 Tbsp Avocado Oil, 1/2 Tsp Liquid Smoke, 1 Tsp Paprika, 1 Tsp Turmeric, 1 Tsp Onion Powder, 1 Tsp Salt & 1/2 Tsp Garlic Salt

Method: Preheat the oven to 375/190 degrees. Place all of the ingredients into a food processor and blend until the mixture is smooth. It should be thick in texture. Use a 1/3 cup measuring cup to scoop and form patties. Place the patties on a prepared baking sheet and bake for 15 minutes, flip and bake for ten more minutes. Serve in a burger bun with some lettuce and sauce and enjoy!

Storage: This recipe is best enjoyed straight away but can be stored in the fridge in an airtight container for up to 3 days

pesto-filled dumplings

You will need: 2 Large Potatoes (Baked and Cooled), 2 Cups Flour, 2 Tbsp Olive Oil, A Pinch of Salt & 1 Cup Pesto

Method: Scoop the insides of the potatoes into a mixing bowl.  Stir in the oil and salt. Add in the flour. Stir, and knead to create a dough-like texture. Add more flour if it seems too sticky. Add more oil if it seems too dry. Form dough into a ball and cut in half. Cover one 1/2 and place in the fridge (so it doesn’t dry out while you form the dumplings). To form the dumplings, slice the half you’re working with in four pieces and shape them into thin cylinders. With a rolling pin, roll each cylinder flat and place a line of pesto down the center. Fold up the ends over the pesto and pinch to close. Slice into 1/2-inch pieces. Repeat with the other half of dough as you heat oil in pan. Toss in the dumplings, cook and flip for desired crispy-ness. Enjoy!

Storage: This recipe is best enjoyed immediately but can be stored in the fridge in an airtight container for up to 3 days

roasted red pepper pasta

You will need: 2 Red Bell Peppers, 2 1/2 Tbsp Olive Oil, 3 Shallots, Finely Chopped, 4 Cloves Garlic, A Pinch of Salt and Pepper, 1 1/2 Cups Plant Milk, 2 Tbso Nutritional Yeast, 1 1/2 Tbsp Cornstarch & 375g Pasta

Method: Heat oven to 260 C and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) skin, seeds and stems. Set aside. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside. Transfer sautéed shallot and garlic to a blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings. Once blended, place sauce back n in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering. Once sauce is thickened add the pasta, salt and pepper and enjoy!

Storage: This recipe is best enjoyed straight away but can be stored in the fridge in an airtight container for up to 3 days

stuffed aubergine

You will need: 2 Aubergines, Halved Lengthways, 1 Red Onion, Diced, 1 Garlic Clove, Crushed, 1 Can Butter Beans, 2 Tbsp Chilli Vegan Red Pesto & Crumbled Vegan Feta

Method: Leaving a 1cm border, use a sharp knife to score around the edge of the aubergine halves. Scoop out the inside with a spoon and set a side. Brush the inside of the aubergine skins with olive oil, season and roast for 20 mins at 200 degrees. Roughly chop the scooped out inside of aubergines and fry for 10 mins with the onion. Add the garlic and fry for 2 more minutes. Stir in the pesto and butter beans. Cook until heated through. Fill the aubergine shells and sprinkle with feta then roast for 6 minutes and enjoy!

Storage: This recipe is best enjoyed immediately

aubergine katsu curry

You will need: 2 1/2 Tbsp Oil, 1 Onion, Chopped, 1 Garlic Clove, 2.5cm Ginger, 1 Tsp Tumeric, 2 Tbsp Curry Powder, 1 Tbsp Gram Flour, 300ml Vegetable Stock, 100ml Coconut Milk, 1 Tsp Soy Sauce, 1 Tsp Maple Syrup/Sugar, 1 Aubergine, 50g Flour, 100g Breadcrumbs, 1 Tbsp Apple Cider Vinegar & 100ml Plant Milk

Method: Make the buttermilk by adding the vinegar to the plant milk in a bowl and set aside. Cut the aubergine into slices about 1/2 cm wide. Mix the breadcrumbs, flour and some salt + pepper in another bowl. Dip the aubergine in the buttermilk – breadrumb mix – buttermilk – breadcrumb mix. Either bake in the oven on 180c for 20 mins (turning halfway) or in an air fryer for 10-15 mins. In a pan, saute the onion, ginger, garlic until soft. Add the turmeric, curry powder and cook for 1 minute. Add 1tbsp flour and make a roux (cook-off flour dry for a minute). Slowly add stock until it becomes a thick sauce. Add the coconut milk slowly along with the soy sauce and sugar. Cook for a few minutes and then sieve through. Serve with rice, fresh coriander and sesame seeds and enjoy!

Storage: This recipe is best enjoyed straight away

fishless tacos with mango salsa

You will need: 6 Fishless Filets, 1 Tbsp Vegetable Oil, 6 Tortillas, A Hanfdul of Cabbage, 1 Avocado, 3 Tbsp Sriracha, 6 Tbsp Vegan Mayo, 1 Bag of Rice, 2 Mangoes, 2 Roma Tomatoes, 1/2 Cup Diced Red Onion, 1 Can of Corn & 1 Handful of Cilantro

Method: Cook the rice according to the package instructions. Meanwhile, heat a large frying pan over medium heat. Add 1 tbsp of oil in the pan. Add the frozen fishless filets to the frying pan and flip them a few times to get them evenly coated in the oil. Fry on both sides for 4-5 minutes each, or until the filets are warmed through. ln the meantime, prep the mango salsa. Finely chop all the mangos, tomatoes, red onion, corn and cilantro for the mango salsa and put them in a large bowl. Stir to combine evenly and set aside. Make the spicy mayo by mixing the Sriracha and the vegan mayo together in a small bowl. Prep the rest of your taco ingredients: chop the cabbage and slice the avocado. Once the filets are done frying, remove them from the pan and wipe the pan clean. Heat the clean dry frying pan on the stove again over medium heat. Place a tortilla in the frying pan and heat for 1-2 minutes on each side. Repeat with the remaining tortillas. Remove and immediately assemble your tacos: 1 fishless filet, 2 avocado slices, cabbage, mango salsa, and 1 tbsp of spicy mayo. Serve with a side of rice and enjoy!

Storage: This recipe can be stored in an airtight container in the fridge for up to 2 days

vegan chickn thai curry

You will need: 1 Pack Vegan Chicken Pieces, 2 Tbsp Oil, 4 Tbsp Red Thai Curry Paste, 1/2 Can Coconut Milk, A Handful of Coriander, A Handful of Spring Onions, 5 Shitake Mushrooms, 1/2 Red Pepper, 1/2 Green Pepper, 1/2 Onion, 1/2 Pack Tenderstem Broccoli, A Dash of Cornstarch & 1 Lime

Method: Heat the oil in a pan and fry the chicken pieces for 3-4 mins. Add the onion, peppers and mushrooms and soften. Addthe  curry paste and sauté for 2/3 mins. Add the broccoli and begin to soften. Add in the coconut milk and half of the corriander. Reduce the heat and simmer for 5 minutess or until it thickens. You can add cornstarch to thicken it up too. Serve with a wedge of lime, garnished with fresh coriander and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 4 days, or frozen for up to 2 weeks. Defrost the night before eating

mushroom stroganoff

You will need: A Dash of Garlic Puree, 300g Mixed Mushrooms, 1 Vegetable Stock Cube (Dissolved in 150ml Water), 1 Tbsp Vegan Worcestershire Sauce, 2 Tbsp Vegan Cream & 2 Portions of Cooked Rice

Method: Fry the mushrooms in oil with the Worcestershire sauce until cooked, stirring throughout on medium heat. Add the garlic purée to taste, but we would recommend halve a teaspoon. Fresh garlic or powder garlic is also fine. Add the veggie stock and continue to stir before adding the cream. Turn the heat down and stir occasionally to allow the sauce the thicken slightly for 5 mins. Serve with rice and enjoy!

Storage: This recipe can be stored in an airtight container in the fridge for up to 2 days

butter bean curry

You will need:  1 Onion, 3 Cloves Garlic, 1 Tsp Cumin, 1 Tsp Tumeric, 2 Tsp Curry Powder, 1/2 Tsp Chilli Flakes, 2 Tbsp Tomato Puree, 1 Tin of Butter Beans, 1 Tin of Chopped Tomatoes, 1 Tin of Coconut Milk, A Pinch of Salt and Pepper, A Handful of Spinach, 1 Packet of Microwaveable Rice & Naan Bread

Method: Chop the onion and fry along with the garlic cloves, thinly chopped. Stir together and once almost cooked, add the spices. Stir and add 2 tbsp of tomato purée and 1 tin of butter beans (drained and rinsed). Stir together and once fully coated, add the tin of chopped tomatoes and coconut milk. Season generously and give it a good mix together. Simmer on a low heat until it has thickened up - mine took about 20 mins to thicken properly. Once it’s thickened, add a good amount of spinach. Serve with rice or naan breads and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 4 days, or frozen for up to 2 weeks. Defrost the night before eating

one pot creamy feta pasta

You will need: 250g Spaghetti, 400ml Water, 250g Cherry Tomatoes, 1 Block Vegan Feta, 3 Tbsp Olive Oil, 1 Tsp Oregano, 2 Garlic Clove, Crushed, 1/4 Red Onion (Cut into Strips), A Handful of Fresh Basil & A Sprinkle of Salt and Pepper

Method: Add all of the ingredients to an ovenproof dish with the block of vegan feta in the middle. Pop it in the oven at 200C for 30-40 minutes. Serve and enjoy!

Storage: This recipe can be stored in an airtight container in the fridge for up to 2 days

beer battered banana blossom 'fish'

You will need: 1 Can of Banana Blossom, 3 Tbsp Tamari/Soy Sauce, 1 Clove Garlic, 50g Self-raising Flour, ½ Tbsp Cornstarch, ¼ Tsp Salt, 90ml Vegan Beer (or Sparkling Water) & A Dash of Vegetable Oil

Method: Marinade the banana blossom pieces in tamari & garlic for at least 15 minutes, then place in the fridge for up to 2 hours. Prepare the batter in a bowl by mixing the flour, cornstarch, salt and beer or sparkling water. Shape the pieces of blossom into two fillet portions – squeezing out excess liquid. I found the banana blossom a bit tricky to work with, it fell apart quite easily and you really had to bunch it together to make it stick and create a ‘fillet’ size portion. Coat the fillets in a layer of Flour then dip them into the batter ensuring a thick, even coverage. Immediately fry in hot oil for 5-7 minutes per side. Serve with chips and mushy peas and enjoy!

Storage: This recipe is best enjoyed straight away 

tumeric & coconut chickpea soup

You will need: 2 Cloves Garlic, 1 Shallot, 1 1/2 Tbsp Minced Fresh Ginger, 2 1/2 Tsp Tumeric Powder, 2 Carrots, Chopped, 1 Sweet Potato, 1 Can Chickpeas, Drained, 1 Tsp Chilli Flakes, 1/2 Tsp Chilli Powder, 1/2 Tsp Ground Cumin, 1 Tbsp Tamari/Soy Sauce, A Sprinkle of Salt, 1 1/2 Cans of Light Coconut Milk, 250ml Vegetable Stock, 50g Rice & A Handful of Kale

Method: To a large saucepan, add the garlic, shallot, ginger and turmeric. Saute for 5 minutes Add the carrots, sweet potato and chickpeas before adding the chili flakes, chilli powder and ground cumin. Saute for an additional 5 minutes. Season the soup with salt to taste. Add in the coconut milk, vegetable stock, tamari/soy sauce & rice. Allow the soup to simmer for 30-40 minutes. Season with salt to taste before simmering for an additional 15-30 minutes. (The longer the better for flavour!) Add the kale and allow to simmer an additional 10 minutes. Top soup with your desired toppings, serve and enjoy!

Storage: This soup can be stored in an airtight container in the fridge for up to 3 days

homemade vegan pizza

You will need: 100g Strong White Bread Flour, 3.5g Yeast, 150ml Warm Water, 1 Tbsp Olive Oil & 1 Tsp Salt, Tomato Puree, Sliced Vegan Sausage, Cooked Veggies, Sundried Tomatoes & A Sprinkl of Vegan Cheese

Method: Put the flour in a mixing bowl and add the yeast to one side and the salt to the other side. Add the warm water and olive oil then mix until a dough is formed. Turn onto a floured surface and knead for 10mins until smooth. Transfer to an oil greased bowl and cover with a tea towel and set aside in a warm side for 2-3 hours. One doubled twice in size, knock the air back and roll into any shape you desire. Add the tomato puree, vegan sausage, veggies, sundried tomatoes and cheese then pop it into the oven for 10-12 minutes on 200°C. Slive, serve and enjoy!

Storage: This recipe is best enjoyed straight away but can be kept in the fridge in an airtight container for up to 2 days

teriyaki tofu bowl

You will need: 120ml Soy Sauce, 4 Tbsp Mirin, 1 Tbsp Maple syrup, 4 Tbsp Dark Brown Sugar, 4 Tbsp Water, 400g Block Extra Firm Tofu, 100g Edamame Beans, Shelled, 150g Broccoli Florets, 160g Uncooked White Rice, 1 Tbsp Sesame Oil, A Pinch of Salt, Chilli Flakes & Sesame Seeds to Garnish

Method: Freeze tofu overnight. 6 hrs before cooking, remove from the freezer and wrap in sheets of kitchen roll and press using heavy objects. In the meantime, mix the soy sauce, mirin, maple syrup, sugar and water to create a teriyaki sauce. Once the tofu is defrosted and pressed, cut the block into strips measuring 1 inch wide, 2 inches long and ½ an inch thick. Season with salt and set aside. Heat sesame oil in a large frying pan on a medium heat, and when the oil is hot gently lay strips of tofu down into the pan, being careful not to overcrowd the pan. Fry until tofu is golden brown on every side, and crispy. Remove from heat and put tofu in a bowl. Meanwhile, cook the white rice according to packet instructions. Steam your broccoli until tender but not soggy. Steam and shell edamame beans until beans are hot. Heat the teriyaki sauce, stirring frequently until it begins to start to bubble. Add tofu into the sauce in the pan and stir to coat the tofu in the teriyaki. Once all the tofu is coated and it has acquired a sticky texture, remove from the heat. Serve rice, tofu and veggies in a bowl, sprinkling with a generous pinch of chilli flakes and sesame seeds. Enjoy!

Storage: The teriyaki sauce can be stored in an airtight container in the fridge for up to 4 days. Do not store/reheat rice or tofu.

creamy dreamy carbonara

You will need: 1 Pack Vegan Bacon, 250ml Oat Cream, 1 Tbsp Vegan Mustard, 2 Cloves Garlic, Diced 1/2 Onion, 5 Mushrooms, Sliced & 2 Handfuls of Vegan Grated Cheese

Method: Chop the rashers into roughly 1cm squared pieces and cook as instructed until brown and crisp. Leave to one side. Finely chop the onion and fry until softened. Add the garlic and fry for a couple of minutes, then add the sliced mushrooms. Continue to cook for a further couple of minutes then add the plant-based cream, mustard and the vegan grated cheeze and stir. Simmer for a few minutes then stir again. Add the ‘bacon’ bits and warm through. Serve on spaghetti with cracked black pepper and enjoy!

Storage: This recipe is best enjoyed straight away but can be kept in the fridge in an airtight container for up to 2 days

vegetable Ratatouille

You will need: 1/2 Aubergine, 1/2 Yellow Pepper, 1/2 Courgette, 1 1/2 White Onions, 1 Tbsp Dried Oregano Salt, A Sprinkle of Pepper, A Sprinkle of Thyme, 1/2 Carton Passates, 1 Can Chopped Tomatoes, 2 Cloves Garlic, 1 Fresh Chilli, A Splash of Red Wine & A Handful of Basil Leaves

Method: Chop the aubergine, pepper, courgette and one onion before placing on a baking tray. Season with the oregano salt, pepper, thyme and olive oil. Massage in so all the vegetables are nicely coated. Pop them in the oven and roast at 200°c for 25 minutes. Meanwhile, dice the onion half and chilli and add to a pan. Add the passata, chopped tomatoes, garlic and red wine. Bring to the boil before allowing to simmer. Stir frequently and reduce down the heat until it creates a thick tomato sauce. Remove the vegetables from the oven and add into the tomato sauce along with the basil leaves. Serve with bulgar wheat and a slab of cashew cheese and enjoy!

Storage: This recipe is best enjoyed straight away but can be kept in the fridge in an airtight container for up to 2 days before quickly reheating

tofu fish burger

You will need: 1/3 Block Pressed Tofu, 1 Nori Sheet, 1 Tbsp Apple Cider Vinegar, 1 Tbsp Lemon Juice, A Pinch of Salt, A Sprinkle of Dill, 1/3 Cup Plant Milk, 1/4 Cup Flour & 1 Cup Breadcrumbs

Method: Place the pressed tofu in a shallow bowl. Add the apple cider vinegar, lemon juice, salt and dill. Flip the tofu over several times so all sides are coated in the mix well. Then wrap the tofu in the nori sheet before flipping it again until all of the ingredients are soaked up by the nori and tofu. Put the tofu to the side to marinate for at least an hour. When you’re ready to cook, add the flour and milk to a bowl then whisk until it becomes a thick, smooth batter. Scatter the breadcrumbs on a plate. Unwrap the tofu and dip into the batter making sure it’s covered on all sides, then place onto the plate and coat with breadcrumbs. Add oil to a frying pan and wait for it to heat up before adding the ‘fish.’ Fry for about 8 minutes on all sides until it turns crispy and is heated all the way through. Serve in a toasted bun with some vegan Mayo, lettuce and tomato and enjoy!

Storage: This recipe is best enjoyed straight away

sweet bbq cauliflower wings

You will need: 1/2 Cauliflower, 1/2 Cup Flour, 1 Tsp Garlic Powder, 1 Tsp Paprika, A Sprinkle of Salt and Pepper, 1/2 Cup Plant Milk, 2 Cups Breadcrumbs, 1 Cup Bbq Sauce, 1/2 Cup Maple Syrup

Method: Wash the cauliflower and cut into florets. In a bowl add the flour, seasoning and plant milk. Mix together until they form a thick batter. In another bowl add the breadcrumbs. Dip the cauliflower florets into the batter, then coat with the breadcrumbs. Place them on a lined baking tray and pop them in the oven for 15 minutes, or until they start to crisp up, on 200°. Whilst they're cooking, mix the bbq sauce and maple syrup to create a sweet and sticky sauce. Take the cauliflower out of the oven a dip the breaded cauliflower into the sauce mixture making sure each floret is coated. Pop them back in the oven, this time on 180° for a further 10 minutes. Serve with some vegan mayo and enjoy!

Storage: These cauliflower wings can be stored in the fridge in an airtight container for up to 2 days before quickly reheating for a few minutes

hope for the best

You will need: 3 x Vegan Sausages (I used Frozen Gosh Sage & Onion), 1/2 Red Pepper, 1/3 Red Onion, 4 Cherry Tomatoes, 4 Sundried Tomatoes, 4 Button Mushrooms, Small Handful Kale, Small Handful Spinach, 1/2 Cup Frozen Peas 1/2 Cup Frozen Sweetcorn, Marinara Sauce & Grated Vegan Cheese

Method: Slice the sausages into bite-size chunks. Dice the pepper and onion. Slice the cherry tomatoes and mushrooms. Add all of the veggies and sasuage pieces to an oven-safe dish. Add in the sauce and stir everything so it's well mixed. Sprinkle with the cheese and pop the dish in the oven for the time stated on the sausage packet (I cooked mine for 25 minutes). Sprinkle with some sesame seeds and enjoy!

Storage: This recipe is best enjoyed straight away

vegan chilli tacos

You will need: 1 Pack Plant Based Mince, 2 Onions, 2 Cloves Garlic, 4 Mushrooms, 1 Grated Carrot, 1 Bell Pepper, 1 Chilli, 1 Tin Chopped Tomatoes, 1 Pack Vegan Chilli Seasoning, Taco Shells, 1 Avocado, Tomatoes, Parsley, Spring Onions, 2 Chilli Peppers & Lime.

Method: Add vegetable oil to a skillet or wok on a high heat and crumble in the mince. Turn down the heat and brown the mince slightly before removing. Add more oil if needed then add chopped onions and garlic on a medium low heat until softened. Add remaining vegetables and cook until they have also softened. Add chopped tomatoes and seasoning and a little water if needed. Let it all simmer for 5 to 10 minutes. Spoon the chilli into taco shells and top with the avocado, tomatoes, parsley, spring onion, chilli and lime and enjoy!

Storage: The chilli can be stored in the fridge in an airtight container for up to 3 days.

loaded chilli dogs

You will need: 1 Pack Vegan Hotdogs/Weiner's (I used Taifun Tofu), 1 Pack Hotdog Buns, Vegan Chilli, 1 Red Onion & Vegan Melting Cheese

Method: Heat the hotdogs through in a frying pan of water on a medium heat. Whilst the hotdogs are warming, cut the hotdog buns and place under the grill upside down for a few moments before removing. Chop the red onion into thin slices and sautee on a medium heat until the hotdogs are ready. Once the hotdogs are nice and hot, add some onions to the buns, then the dogs, before topping with reheated or fresh chilli. Followed by more onions and finally the cheese! Put them under the grill for a couple of moments to melt the cheese and brown everything off slightly. Top with sauce of your choice and they're ready!

Storage: This recipe is best enjoyed straight away

creamy mushroom pasta

You will need: 250g Pasta, 75g Soaked Cashews, 200ml Water, 1 Tbsp Olive Oil, 11/2 Onions, 2 Cloves Garlic, A Sprinkle of Salt, A Sprinkle of Pepper, A Sprinkle of Chilli, 1 Tbsp Soy Sauce, 40g Dried Mushrooms (350g Fresh Mushrooms), 100ml White Wine, 400ml Mushroom Soaking Water, 40g Capers, 2 Tbsp Nutritional Yeast, A Small Handful of Fresh Parsley, 15g Flour & 100ml Sunflower/Rapeseed Oil

Method: Soak the cashews for at least 5 hours or cook them in boiling water for 15 minutes. Drain them and pour away the soaking water. In a blender blend the cashews and water until you have a thick, smooth cream. Heat water in a pot and cook the pasta. (I prefer cooking the pasta one minute less than the recommended cooking time. You will get them perfectly al dente when putting them into the sauce later. When the pasta is ready, quickly cool with cold water). Soak the mushrooms in 400 ml of hot water (I had to soak mine for 10 minutes). The soaking time depends on the mushrooms you use. The recommended soaking time should be written onto the package. Drain them but !DO NOT! throw away the soaking water, this will give your pasta sauce the perfect mushroom taste. Simply drain the mushrooms above a bowl. Chop the mushroom in whatever size you want them to be. For the fried onions, heat oil in a small pot. Cut 1/2 an onion into strips, add flour to a small bowl and toss the onions. Put them into the hot oil and fry for about 10 minutes, until golden brown. Chop 1 onion, the garlic and parsley. Heat olive oil in a pan and fry the onion for 1 minute. Then add garlic and fry for another 2-3 minutes. Deglaze with soy sauce. Add chopped mushrooms and fry for a minute, then add white wine and allow to simmer for 5 minutes on low heat. Add the cashew cream, mushroom soaking water, capers and nutritional yeast. Also add salt, pepper and chili to taste. At least add the cooked pasta and parsley. Let simmer for 2 minutes and serve the pasta with fried onions on top and enjoy!

Storage: Leftover pasta can be stored in an airtight container for up to five days in the refrigerator.

sweet potato & coconut curry

You will need: 400g Sweet Potato, 1 Tin of Coconut Milk, 4 Large Carrots, peeled and diced, 1 Large Onion, Diced, 2 Cloves of Garlic, Diced, 2 Red Chillies, Diced, 4 Large Tomatoes, Diced, 750ml Vegetable Stock, 2 Tbsp Curry Powder, 1 Tsp Cumin, 1 Tsp Ginger Powder, 1 Tsp Smoked Paprika, 1 Tbsp Coconut Sugar, 2 Tbsp Oil, A Sprinkle of Salt and Pepper, Diced coriander, Sliced Chilli and Coconut Cream to Garnish

Method: Peel and dice the sweet potatoes into ½ inch cubes. Parboil for approximately 10 minutes until the cubes are soft to the touch, but not falling apart. Meanwhile, heat 2 tbsp of oil in a pan until hot. Add the diced onion and diced carrot, and fry gently until the onion is soft and the carrots start to soften. Add the garlic and chilli, and fry for another 2 minutes until the garlic is fragrant. Ensure you do not burn the garlic! It will make your curry bitter! Add the curry powder, cumin, paprika, and ginger and toast the spices with the other aromatics until the spices are fragrant. When the spices are toasted, add the diced tomatoes, coconut milk, vegetable stock, and coconut sugar. Stir thoroughly to ensure all spices and veggies are incorporated, and check seasoning of the mixture, salting if need be. Add the parboiled sweet potato the pot. Cover with a lid and leave to simmer for 10-15 minutes until the curry thickens, all the sweet potato is soft and falling apart slightly, and the carrots are soft. Check seasoning again and add more salt if the curry needs. It is important to continually taste throughout the cooking process to ensure the curry is seasoned to your liking. Transfer 2/3 of the mixture into a blender and leave to cool before sealing the blender and blending! It is important not to put hot mixture in a sealed blender, as it could cause it to explode. Add blended part of the mixture back to the pot and stir through thoroughly to totally mix the two. Your curry should have a thick, creamy texture. Serve immediately with some steamed rice, and garnish with diced coriander, a few tablespoons of coconut cream, and sliced chilli. Enjoy!

Storage: This recipe can keep in the fridge in an airtight container for the next day, but ensure to reheat thoroughly, and not to reheat more than once

pineapple fried rice

You will need: 1/2 Red pepper, 1/2 Yellow Pepper, 1 Small Carrot, 1/2 Red Onion, 150g of Tinned Pineapple Chunks, 50g of Peas, 1/2 Pack of Microwaveable Rice, 1 Tbsp Soy Sauce, 1/2 Tsp Garlic Powder, 1/2 Tsp Chilli Flakes, 1/2 Tsp Ground Ginger, 1 Tsp Lime Juice, 1 Tbsp Sweet Chilli Sauce & A Sprinkle of Salt and pepper

Method: Dice the carrot before boiling along with the peas for 5 minutes to soften them. Dice the red pepper, yellow pepper, carrot, peas and onion before adding to a pan. Add in the pineapple chunks and garlic powder then fry. Once cooked, add the soy sauce and seasonings. Stir before adding the sweet chilli sauce , lime juice and rice. Cook for a further 5 minutes before serving & enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge for up to 3 days before quickly reheating.

sausage casserole

You will need: 6 x Veggie Sausages, 1 Onion, 1 Carrot, 1/2 Courgette, 1 Tin Chopped Tomatoes, 1 Tin of Butter Beans, 1 Tbsp Tomato Puree, 200ml of Water/Vegetable Stock, 1/2 Tsp Paprika, 1 Tsp Garlic Powder, 1 Tbsp Mixed Herbs, 1 Tsp Chilli Flakes & A Sprinkle of Salt and Pepper

Method: Dice the onion, carrot and courgette and drain the butter beans. Fry the sausages and set aside. Add onion to the pan and fry for a few minutes. Add the carrot and courgette to the pan and fry until they soften. Add the chopped tomatoes, tomato paste and water/vegetabke stock before stirring everything together. Add the sausages to the pan before adding all of the seasonings. Bring to the boil then turn down the heat and simmer for 20 minutes. Add the butter beans, stir and let the casserole simmer for a further 5 minutes. Serve and enjoy!

Storage: This recipe creates 3 portions so if you don't want to eat it all straight away, store in airtight containers in the fridge for up to a week before quickly reheating.

teriyaki beef

You will need: 2 x Meat Free Burgers (I used Tesco Frozen Ones), 30g of Broccoli, 2 x Spring Onions, 1/4 Cup of Soy Sauce, 1/2 Cup of Cold Water, 1 Tbsp Cornflour, 4 Tbsp Maple Syrup, 2 Tbsp Pineapple Juice & A Sprinkle of Garlic Powder

Method: Boil the broccoli until it softens. Cook the burgers before cutting them into strips. Add the soy sauce, cold water and pineapple juice to a pan and whisk them together. Bring them to a boil before adding the maple syrup and reducing the heat. Stir until it reaches a good consistency. Add the burger strips, garlic powder and the broccoli then mix until coated with the sauce. Serve with some rice or noodles, sprinkle on the spring onions and enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge for up to 3 days before quickly reheating.

creamy tomato dahl

You will need: 2 Cups of Red Lentils, Garlic or Garlic Paste, 1 Tsp Curry Powder, 1 Tsp Miso Paste, 2 Tbsp Soy Sauce, 1 Tin Chopped Tomatoes, 1 Tin Coconut Milk & 4 Tbsp Vegan Yoghurt (I used Coconut Yoghurt)

Method: Wash the red lentil and add to a pan. Add all of the ingredients with the exception of the vegan yoghurt. Stir before bringing to a boil then turn the heat down slightly and let it simmer for around 15 minutes. Stir continually so the lentils don't stick. When it starts to turn into a creamy mixture, add the vegan yoghurt, stir and allow it to simmer for a few more minutes until it becomes a thick and creamy dahl. Add some vegan yoghut as a topping, grab some bread for dipping and enjoy!

Storage: This recipe creates 3 portions so if you don't want to eat it all straight away, store in airtight containers in the freezer for up to 3 weeks

sweet potato gnocchi

You will need: 1 Sweet Potato, 150g of Flour (Plus extra for dusting) & A Pinch of Salt

Method: Cut the sweet potato in half and place both halves on a lined baking tray face down. Pop the sweet potato in the oven for 30 minutes on 180°c. Remove from the oven and peel back the skins of the sweet potato halves. Transfer the sweet potato flesh to a bowl and mash with a fork until smooth. Add in the 150g of flour and a pinch of salt then work the mixture into a dough. Add more flour if needed. Once the mixture is doughy, flour a flat surface and roll chunks of the sweet potato dough into long snake shapes. Cut the snake shapes into gnocchi pieces. Boil the gnocchi in lightly salted water until they float to the top. Drain them before frying with your favourite veggies and sauce and enjoy!

Storage: The gnocchi can be kept in the fridge in an airtight container for 3 days once it has been boiled.

stuffed peppers

You will need: 1 Bell Pepper,  A Drizzle of Oil, 1/2 Tsp Paprika, 1/2 Tsp Garlic Powder, 1 Red Onion, Diced, 4 Button Mushrooms, Diced, 1 Tsp Garlic Paste, 1 Tsp Tumeric, 1/3 Frozen Peas, 1/3 Cup Frozen Sweetcorn, A Small Handful of Spinach, A Small Handful of Kale, 4 Sundried Tomatoes, 1/2 Jar of Red Pesto, 1/2 Bag Microwaveable Rice (I used Coconut), 3 Tbsp Water & A Sprinkle of Vegan Grated Cheese

Method: Slice the top off the pepper, drizzle with oil then massage in a sprinkle of garlic powder and paprika. Pop it in the oven on a lined baking tray for 20 minutes on 180°. In a pan, add the diced onion, mushrooms, tumeric and garlic paste. Stir until the onion softens. Add in the peas, sweet corn, spinach and kale and stir well for a few minutes. Add the rice, water, pesto and sundried tomatoes. Stir until the rice expands. Take the pepper out of the oven - it should be soft but still sturdy. Fill the pepper with the rice and veggies then pop it back in the oven for a further 15 minutes. Serve with any leftover rice, sprinkle on some vegan cheese and enjoy!

Storage: This recipe is best enjoyed straight away

teriyaki tofu stir fry

You will need: 300g Teriyaki Tofu (I used Tofoo), 1 Tbsp Sesame Oil, 300g Noodles (I used Udon), 1 Pepper, 1 Onion, 100g Mushrooms, 200g Edamame Beans, 1 Tsp Chinese 5 Spice, 4 Cloves Garlic, Thumbsize Piece of Ginger, 1 Tbsp Sweet Chilli Sauce, 2 Tbsp Soy Sauce, 1 Tbsp Hoisin Sauce, 1 Tsp Maple Syrup, 1 Tsp Chilli Flakes & A Sprinkle of Sesame Seeds

Method: Slice the onion, mushroom and pepper to a size you want. Add to a non-stick pan heated on a medium heat. While they are cooking, cook the edamame beans as instructed on the packet. Slice the tofu to any size you want. Add the sesame oil to another pan and heat to a medium/hot heat. Add the tofu and cook on each side for 3-4 mins. While that is cooking, make the sauce. Add the sweet chilli, soy sauce, hoisin, maple syrup and chilli flakes to a small bowl and mix until all combined. Grate the garlic and ginger into the pan of veggies and add the Chinese 5 spice and edamame beans. Mix until all stirred and add some water if the veggies start to get stuck to the pan. Add the noodles and ¾ of the sauce and mix until all combined. Plate up the noodles and add the tofu on top. Drizzle with the remaining sauce, sprinkle with sesame seeds and enjoy!

Storage: This recipe is best enjoyed straight away but can be kept in the fridge in an airtight container for up to 3 days. Don't reheat the tofu

asian inspired cauliflower rice

You will need: 4 Cups Cauliflower Rice, 4 Cloves Garlic, Minced, 1 Onion, Chopped, 1 Tbsp Ginger Paste, 1 Small Can Peas and Carrots, 1 1/2 Tbsp Sesame Oil, 3 Tbsp Soy Sauce. A Drizzle of Sriracha, A Sprinkle of Salt and Pepper, A Handful of Cashews & 1 Chopped Scallion

Method: Heat a medium sized pan to medium-high heat and add the sesame oil. Add the onions and sauté for about 5 minutes. Add the garlic and ginger and sauté until fragrant (30 seconds -1 minute). Add in the cauliflower rice and stir occasionally. Cook for about 5 minutes. Add the soy sauce and cook for another 3 minutes. Add sriracha to taste and the carrots and peas. Cool until the peas and carrots are hot. Add salt and pepper to taste. Garnish with the scallions and chopped cashews and enjoy!

Storage: This recipe is best enjoyed straight away

spice-roasted Cauliflower Lentil Curry

You will need: 1 Can Lentils, 300g Tomato Passta, 1 Tbsp Tomato Puree, 100ml Plant Milk, 1 Cup Spinach, 1/2 Tbsp Curry Powder, 1/2 Onion, Juice of 1/3 Lemon, A Sprinkle of Salt, A Sprinkle of Chilli Flakes, 300g Cauliflower, 1 Tsp Smoked Paprika, 1/2 Tsp Sumac & 1/2 Tsp Dried Oregano

Method: Preheat your oven to 200°C and prepare the cauliflower by cutting it into florets, drizzling over some olive oil and mixing well with the paprika, sumac, and dried oregano. You could double or triple the portion of cauliflower and spices here, and save the rest for lunch salads or grain bowls - that’s what I usually do! Place in the oven for 30-40mins, or until well-roasted. In the meantime, sauté the onion until soft, then add the spices and toast it over low-medium heat (don’t let the spices burn). Add in the passata, lentils, plant milk and tomato paste, bring to a boil, then reduce and let it simmer for 20-25 mins. When the cauliflower is roasted, tip it into the pot along with a handful of spinach and fresh parsley, and the lemon juice. Cover and let everything cook together for another 5-10 mins. Season to taste. Serve with roast potatoes and rice and enjoy!

Storage: This recipe can be kept in the fridge in an airtight container for up to 3 days or in the freezer for up to 1 month