These easy homemade vegan baked beans are filled with rich tomatoey flavour, are quick to throw together, and so much healthier than canned!

This baked teriyaki tofu and cauliflower uses a vegan teriyaki sauce for a healthier version of a Japanese classic.

This vegan goulash is rich and smoky, filled with mushrooms, root veg and smoked tofu.

This chilli ‘non’ carne uses walnuts, mushrooms, and black beans for a rich and smoky meatless Mexican feast!

Filled with delicious comforting flavours, this butternut squash traybake is the perfect meal for easy weeknight dinners.

This vegan eggless frittata makes the perfect weekend brunch recipe- a fluffy batter filled with mushrooms, spinach, and cherry tomatoes!

This creamy vegan pasta is delicious, comforting, ready in 15 minutes, and is a perfect portion for a Friday night meal for 2.

Vegan arancini balls are indulgent breaded and baked risotto balls, filled with oozy dairy-free cheese- the perfect use for leftover risotto

I love a silken tofu scramble for a Sunday eggless breakfast. It’s delicious as part of a vegan fry up, or piled onto thickly sliced toast!

Quinoa, almonds and hazelnuts make this granola a nutritional powerhouse. Perfect as a make-ahead breakfast or snack for a busy week.

Vegan banana pancakes are a perfect easy breakfast. They’re super easy to throw together in the blender or food processor, and healthy too!

This Mongolian tofu is the perfect fakeaway for when the takeout craving hits. Crispy tofu paired with a sticky Mongolian sauce is so yummy!