Tarka dhal with roasted aubergine
With more and more people trying to cut down on their meat intake, this tarka dhal with curried aubergine will get you loving your veggies....
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Artichoke risotto with baby parsnips
Take your meat-free Monday to the next level with this rich and oozy risotto which heroes two underrated root vegetables, artichokes and parsnips. Both are bang in season in the...
Vadouvan dhal with roasted baby carrots and parsnips
This warming, comforting bowl of dahl heroes root vegetables and takes inspiration from a Vadouvan curry, which is a French spin on an Indian curry. It's sweeter and milder than...
Pea falafels with garlic tahini yoghurt
Light, versatile and easy to prep, these oven-baked falafel bites are packed full of veggies and fibre-boosting chickpeas, which are budget-friendly and high in protein....
Vegan banana and raisin muffins
If you like banana bread, you’ll love these dairy-free breakfast muffins. The sweetness comes from the bananas and raisins which are rich in fibre and potassium. Diets which are high...
Roasted aloo gobi
Perfect as a side dish or vegan curry. Roasting the cauliflower and potatoes first stops the vegetables from becoming mushy and helps to intensify the flavour of the curry sauce....
Crispy Szechuan tempeh
Unlike tofu, tempeh is nuttier in taste and chunkier in texture, meaning it holds its shape better when air fried. It takes just 12 minutes...
Masala vegetables dosas
What’s not to like about savoury crepes, filled with roasted purple cauliflower and baby potatoes in a spicy curry sauce? This street food classic can be served for breakfast, lunch...
Thai butternut squash soup
My creamy, autumnal soup is perfect for using up a glut of squash or pumpkins – and it's so simple to prepare and cook in an Instant Pot or soup...
Stuffed pumpkin with mixed grains and chestnuts
A pumpkin is probably one of the best vegetables to stuff with mixed grains as you can pack so much into the cavity, plus it...
Roasted tomato and courgette risotto
No parmesan, no matter. This meat-free risotto has the base of a bolognese sauce, yet the smokiness and texture of a paella. Scattering over a sprinkling of nutritional yeast at...
Spinach and red lentil dhal
Whether served with rice or as a side dish for a fakeaway curry, this protein-rich dhal is a big family favourite. Some takeaway dhals can be overly oily, but my...
Tofu katsu curry
Featuring an adapted version of the Wagamama katsu curry recipe. The sauce is heavenly and contains plenty of antioxidants. The breaded tofu might even fool...
Korean corn ‘ribs’
One for the non meat eaters. These fibre-rich sweetcorn ribs are coated in a sweet and sticky gochujang marinade and take less than 15 minutes to cook in an air...
Onion bhajis
Baked rather than deep fried, these onion bhajis take just minutes to prepare and use a combination of white and red onions for the extra sweetness. I used gram (chickpeas)...
Savoury vegetable galette
A healthier take on your traditional tart or pie. This free-form galette is filled with a butternut squash purée and caramelised red onions, then topped...
Provencal vegetable tian
If you’ve got a glut of vegetables in your fridge, this is the dish for you. My tian packs in all of your 5-a-day and consists of arranging layers of...
Curried bulgur wheat with roasted cauliflower and chickpeas
Perfect as a side dish or light lunch. Fibre-rich bulgur wheat helps improve digestion and gut health and benefits from lots of spices and herbs. A 500g bag costs little...
Ratatouille with crispy sage leaves
Healthy, hearty and a great way of getting more vegetables in your diet. This frugal bowl of goodness is perfect for a summer's day and...
Butternut squash and sage macaroni
A dairy-free twist on a traditional pasta bake. The sauce is made by combining blended butternut squash with grated courgette for added colour and nutrients. Crumbling crackers on top means...
Sweet potato falafels
Tastier, healthier and cheaper than shop-bought versions, these fibre-rich falafels are baked, rather than deep fried, and are delicious served with pitta breads, salad or as part of a mezze...
Curried cauliflower pilaf
When it comes to ease and convenience, a traybake is hard to beat. This vegan-friendly, Indian-style pilaf uses shop-bought curry paste, pre-cooked rice and plenty...
Butternut squash and quinoa salad
Who says salads are boring? This quick and easy buddha bowl is full of colour and high in protein and fibre, thanks to the quinoa and black beans.
Sticky date flapjacks
These vegan bars are naturally sweetened with medjool dates and packed full of nuts and seeds for added fibre and healthy fats. They also freeze really well, plus they make...
Mexican stuffed peppers
Peppers were just made to be roasted, and they taste even better when they’re jam packed with the flavours of Mexico. This recipe includes all...
Butternut squash chilli
A meat-free alternative to a traditional chilli con carne. The butternut squash soaks up the sauce, while the roasted (and slightly charred) peppers ramp up the smokiness of the paprika,...
Aubergine arrabbiata
One for the chilli lovers. Although untraditional, aubergine acts like a sponge in soaking up the spicy tomato sauce, which is rich in powerful antioxidants such as beta-carotene and cancer-fighting...
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