9 plant-packed autumn recipes to keep you thriving as the seasons change
With the days getting shorter and colder, these plant-packed recipes – featuring autumnal fruit, veg and plenty of plant protein in the form of hearty beans and nutritious nuts – can help stave off seasonal sniffles. By eating a diversity of plants, not only will you nourish your gut microbiome, you'll also reap the rewards with more energy and even a positive effect on your mood – something most of us appreciate at this time of year. Aim for 30 different plants each week and you'll be well on your way to feeling your best. Choose from our plant-packed breakfasts, snacks, main meals and sweet treats to keep you thriving all autumn long. Discover 30 gut-friendly ways to sneak in extra plant foods to hit your weekly target, then read about how to eat 30 plant foods a week, the best ways to celebrate autumn and try our healthy autumn recipes. Plant-packed recipes for autumn Healthy granola Make our healthy granola, then combine it with yogurt, chia pudding, pumpkin seed butter and a fruit compote to make a delicious, high-protein breakfast bowl for autumn. We also added dried cranberries into the granola for extra festive flavour. View Green Video on the source website Blackberry crumble baked oats For a seasonal, plant-packed twist, cut up two apples and sprinkle with cinnamon. Simmer with 250ml milk of your choice until the apple pieces have softened. Add them to your baked oats with some chopped toasted pecans and mix. Make your crumble topping with 2 tbsp oats, a pinch of mixed spice, a sprinkle of brown sugar and a splash of milk to hold it together. Dot over the top of your baked oats and bake until golden. View Green Video on the source website Pumpkin seed butter on rye You won't believe how easy it is to make your own pumpkin seed butter with just three ingredients. Load onto toasted wholewheat bread for an extra point, and add fruit, seeds and nuts to easily boost your plant points. View Green Video on the source website Cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta Use a mixture of grains to increase the plant points of this dish. For a fully plant-based version, we used vegan feta, but you could also use marinated tofu for an additional plant point. View Green Video on the source website Squash, sage and feta filo cigars For an extra plant point, we mixed in some sweet potato with the butternut squash when roasting. Make sure to use both white and black sesame seeds for two plant points, and if you're fully plant-based, swap in vegan feta and maple syrup instead of honey. View Green Video on the source website Pumpkin pesto tart F0r a vegan twist, we used vegan soft cheese made from nuts (an extra plant point), as well as vegan chilli pesto, and swapped parmesan for nutritional yeast. You could also sprinkle more nuts and seeds on top. View Green Video on the source website Butternut squash pasta For a plant-based twist on this butternut squash mac and cheese, we've swapped the béchamel and cheese for butter beans blended with mustard and nutritional yeast. We also added a couple of handfuls of kale in with the pasta for the last couple of minutes of cooking. Use wholewheat pasta for extra plant points, as well as a sourdough or wholemeal breadcrumb topping with a sprinkle of smoked paprika, dried mixed herbs and chopped walnuts for crunch. View Green Video on the source website Pumpkin cups We've put an autumnal spin on peanut butter cups with a filling made from tinned pumpkin purée, mixed spice, vanilla extract and agave nectar. Spoon into dark chocolate cases then top with pumpkin seeds for an extra plant point. View Green Video on the source website Apple and pear crisps We used pears as well as apples to easily boost the plant points, plus it adds variety of flavour. Serve with melted dark chocolate and your favourite nut butter for dunking. You could also sprinkle the chocolate-dipped side with sunflower or pumpkin seeds for more crunch and nutrients. View Green Video on the source website
30 gut-friendly ways to sneak in extra plant foods to hit your weekly target
Eating your 30 plant foods each week need not be difficult. Discover our favourite plant-boosted breakfasts, lunches, dinners, snacks and sweet treats
Do you reach your 30 plant foods each week? Eating a diversity of plants is the new five-a-day and it's easier to achieve than you'd think. Fruits and vegetables count, as do herbs and spices (these count as a quarter each), as well as wholegrains, legumes, nuts and seeds. You might be surprised to know that includes even dark chocolate and coffee. One thing to remember is that you can't simply eat 30 apples in one week; your 30 must all be different. However, if you eat both a green apple and a red apple, that would count as two points due to their distinct nutritional benefits. The benefits of eating a variety of plants has been to shown to improve gut health and better gut microbe diversity, which can have a range of positive effects on our bodies. Read more about how to eat 30 plant foods a week and then get on your way with our 30 plant foods recipes, including plant-packed salads, nourishing recipes that pack in 30 plant foods as well as 30 ways to include 30 plant foods in your diet. Plant-packed breakfasts Blackberry crumble baked oats For a seasonal, plant-packed twist, cut up two apples and sprinkle with cinnamon. Simmer with 250ml milk of your choice until the apple pieces have softened. Add them to your baked oats with some chopped toasted pecans and mix. Make your crumble topping with 2 tbsp oats, a pinch of mixed spice, a sprinkle of brown sugar and a splash of milk to hold it together. Dot over the top of your baked oats and bake until golden. View Green Video on the source website Matcha overnight oats Give your overnight oats a caffeine-boost by adding 1 tsp of matcha powder into the oat mixture. For extra plants, add 1 tbsp of ground flaxseed. Layer up your overnight oats with coconut yogurt and top with pumpkin seeds and fresh raspberries. View Green Video on the source website Cherry bakewell baked oats For an extra plant point, substitute the two eggs for two tbsp flaxseed mixed with 6 tbsp hot water. Allow it to sit for 5-10 minutes until gloopy. For a cherry bakewell version, substitute the vanilla extract for almond extract, add 50g ground almonds, then fold through a handful of cherries. Top with a sprinkling of flaked almonds before baking, then dust with icing sugar when cool. View Green Video on the source website Pumpkin seed butter on rye You won't believe how easy it is to make your own pumpkin seed butter with just three ingredients. Load onto toasted wholewheat bread for an extra point, plus fruit, seeds and nuts to easily boost your plants. View Green Video on the source website Tricolore pancakes After making your pancake batter, divide it into three portions. Add a couple of handfuls of spinach into one, roughly 30g of grated carrot into another and then 30g of chopped cooked beetroot into the last one. Blend them until you have a smooth batter. Cook the pancakes as below for a colourful way to boost your plant points. For more plants, add a sprinkling of mixed nuts and seeds onto your cooked pancakes. View Green Video on the source website Masala French toast with coriander chutney If you want to make a plant-based batter, whisk chickpea flour with soy milk to achieve the thickness of an eggy batter. Use wholewheat seeded bread rather than regular white for extra fibre, then top with sliced avocado for even more plants. View Green Video on the source website Smashed green beans on toast Make your toast topper go further – and boost the plant points – by mashing in some fresh avocado. Sprinkle a mixture of seeds on top for more plants, as well as sun-dried tomatoes for added skin benefits. View Green Video on the source website Blended overnight oats To up the plant points of these overnight oats, I added a handful of mixed berries (fresh or frozen) and blended the mixture with a pinch of spirulina and 2 tbsp flaxseed. The next day, top your overnight oats with even more plants – here I used chopped pistachios, goji berries, fresh blueberries and mixed seeds. View Green Video on the source website Mango smoothie bowl Blend in a whole grated carrot with your frozen mango and banana for an extra plant point – you won't be able to taste it and carrots have a natural sweetness, too. Top with a variety of seeds and chopped nuts for even more plant diversity. I added pumpkin, sunflower, chia and hemp seeds, pistachio nuts, desiccated coconut and fresh raspberries. View Green Video on the source website Kale smoothie I’ve added a handful of spinach into this green smoothie for extra fibre, vitamins A, C and K, as well as iron. A squeeze of citrus helps our bodies to absorb the iron from the spinach, and you can also add a tablespoon of flaxseed for extra fibre. In total, you’re getting five plant points. View Green Video on the source website Plant-packed snacks Apple and pear crisps I used both apples and pears to easily boost the plant points, plus it adds variety of flavour. Serve with melted dark chocolate and your favourite nut butter for dunking. You could also sprinkle the chocolate-dipped side with sunflower or pumpkin seeds for more crunch and nutrients. View Green Video on the source website Beetroot hummus Sprinkle your hummus with an easy dukkah of toasted seeds and spices – we've used sunflower, sesame, dried chickpeas and cumin. Serve with wholewheat seeded crackers for an extra two plant points, taking the total of this boosted recipe up to nearly six. View Green Video on the source website Vegan kimchi Add whatever veg you've got lying around in your fridge drawer to boost the plant points of this kimchi – the beauty of this recipe is that you simply work out how much salt you need based on the total weight of the vegetables. View Green Video on the source website White bean dip Rather than using two jars of butterbeans, use two different types of white bean to easily double the plant points and reap the health benefits of both. You can also include fresh parsley or coriander in the garlic drizzle as well as a sprinkling of paprika. Go to town with seasonal vegetable crudités to pack in even more plants. View Green Video on the source website Plant-packed lunches Cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta Use a mixture of grains to increase the plant points of this dish. For a fully plant-based version, I used vegan feta, but you could use marinated tofu for an additional plant point, too. View Green Video on the source website The MBLT vegan sandwich I've boosted the plant points of this recipe by adding a couple of tablespoons of kimchi into our homemade mayo, plus shredded carrots, fresh coriander and spinach with a squeeze of lime when layering up the sandwich. Try it yourself to get 6.5 plant points in at lunchtime. View Green Video on the source website Vegan burritos An easy plant swap is to use a wholegrain wrap in the place of a white one in this recipe. I also added in some fresh spinach before loading up with my beans and avocado mix for extra nutrients. To make this a no-cook recipe, simply use pre-cooked quinoa and quick pickle sliced red onions with a splash of vinegar and a pinch of salt rather than cooking them. View Green Video on the source website Vegan buddha bowl Adding different colours of sesame seeds provides two additional plant points. I've also added in a tin of chickpeas to the baking tray with the cauliflower and carrots for an extra point (plus more fibre and protein), taking this recipe up to over seven plant points in total. View Green Video on the source website Kale caesar salad with aubergine bacon To boost the plant points of this vegan caesar salad I've added sliced spring onions, red cabbage and tinned chickpeas. For a healthier dressing, use a couple of tablespoons of chickpea liquid (aquafaba) from the tin along with the remaining dressing ingredients. Top with walnuts and wholewheat croutons to add an additional two plant points. View Green Video on the source website Radicchio, fennel and blood orange salad This seasonal beauty is packed with over eight plant points thanks to the addition of a tin of butterbeans. Enjoy juicy seasonal blood oranges with crisp radicchio, aniseedy fennel, pomegranate seeds and chopped pistachios. View Green Video on the source website Cherry gazpacho Blend roughly 250g of stoned cherries (fresh or frozen) into your mixture for extra flavour and nutrients. You can also use wholewheat bread rather than white for another plant point. View Green Video on the source website Miso roasted cauliflower, avocado and lentil salad This gut-healthy salad is packed with healthy plants and probiotics. To boost the plants even further, I’ve added a couple of handfuls of kale, plus some cooked quinoa to make it a more substantial meal and take the plant points up to 8.5. View Green Video on the source website Plant-packed dinners Fragrant dumpling soup with noodles This fragrant noodle broth is already packing in plenty of plant points, but to take it even further you can use both black and white sesame seeds, as well as any fresh or frozen veg that needs using up. View Green Video on the source website Butternut squash pasta For a plant-based twist on this butternut squash mac and cheese, I've swapped the béchamel and cheese for a tin of butter beans blended with mustard and 2 tbsp nutritional yeast, plus salt and pepper. I also added in a couple of handfuls of kale into the last couple of minutes of cooking the pasta. Use wholewheat pasta for extra plant points, as well as a sourdough or wholemeal breadcrumb topping with a sprinkle of smoked paprika, dried mixed herbs and chopped walnuts for crunch. View Green Video on the source website Vegan tacos Grate a carrot and a quarter of cucumber into your coriander yogurt for two extra plant points. You can also substitute in your favourite seasonal veg for even more plants. View Green Video on the source website Mediterranean roast peppers with olives Add half a tin of white beans and some cooked quinoa or other wholegrains into your tomato mixture to easily add in two more plant points. View Green Video on the source website Vegan jackfruit massaman curry Add a tin of drained chickpeas into your curry for the last few minutes of cooking, as well as a big handful of both spinach and kale, or whatever seasonal leafy greens you have that need using up. A squeeze of citrus to help your body better absorb the iron from the spinach. Leave the skins on your potatoes for extra fibre and swap the jasmine rice for wholegrain basmati and wild rice for an extra two plant points. These simple extras will boost this recipe to nearly 11 plant points. View Green Video on the source website Plant-packed treats and desserts Pumpkin cups I've put an autumnal spin on peanut butter cups with a filling made from a tin of pumpkin purée mixed with 1 tsp mixed spice, 1 tsp vanilla extract and a squeeze of agave nectar. Spoon into melted dark chocolate as per the recipe then top with pumpkin seeds for an extra plant point. View Green Video on the source website Avocado chocolate mousse To add an extra dose of protein, plus iron, calcium and magnesium, I've added a block of silken tofu in with the avocado at the start. Blend until really creamy then follow the recipe as below. Top with a mixture of toasted nuts and raspberries for even more plant points. View Green Video on the source website Avocado, courgette and lime loaf cake This cake already has two plant points from the avocado and courgette, but if you swap the egg for flaxseed 'eggs' (2 tbsp flaxseed mixed with 5 tbsp boiling water), you add in an extra one. For a healthier, plant-boosted icing, soak 100g cashews in boiling water for about an hour, drain then blitz with 4 tbsp coconut yogurt and juice of half of lime. View Green Video on the source website
Discover our best ever plant-based recipes for simple, delicious and satisfying meals, from curries and kebabs to noodles, tacos and more
Looking for healthy plant-forward recipes? Discover our healthy vegan meals that offer plenty of great midweek options and our guide on how to follow a plant-based diet. After, check out our healthy vegan breakfasts, easy smoothie bowls and nutritious dinner options. For more recipe inspiration, check out our low-calorie vegetarian recipes, low-carb vegetarian recipes and healthy vegetarian recipes. Now find out how to eat 30 plants a week. What is a plant-based diet? A plant-based diet is built around foods derived from plants, including fruits, vegetables, wholegrains, legumes, nuts and seeds, with few or no animal products. What's the difference between a vegan and plant-based diet? While these two dietary approaches are very similar, a plant-based lifestyle allows for the occasional consumption of animal products, should an individual choose to eat these. On the other hand, veganism avoids consuming all animal-based products and by-products. Best plant-based recipes Chickpea curry with spinach and potatoes This easy curry serves four and makes for a wholesome midweek meal packed with chickpeas, spinach and fragrant spices. Mauritian butter bean curry (cari gros pois) Looking for a warming, rich dish to curl up with? This Mauritian butter bean curry from Shelina Permalloo ticks all of the boxes. It also makes brilliant use of storecupboard ingredients. Squash and sweet potato soup Tuck into this one-pot, vegan soup for a warming weeknight meal, made with creamy and nutty squash and sweet potato, seasoned with cumin, turmeric and ginger. Kung-pao style tofu Try this simple kung-pao style tofu for a meat-free version of the takeaway classic. It's speedy to make, ready in just 30 minutes. Nigerian efo riro (spinach stew) Everyone at the table will enjoy this nourishing stew, packed with healthy spinach goodness. It's a warm hug in a bowl plus it serves up to 10, perfect for batch cooking or cooking for a crowd. Winter veg pilaf Packed with plants and lightly spiced, this warming winter pilaf makes a fragrant, deliciously nutty midweek meal. It also happens to be high-fibre and low-salt. Vegan leek and potato soup Warm yourself from the inside out with this plant-based version of a classic soup. It's just as creamy as the original. Vegan jackfruit massaman curry A tin of jackfruit (which you can pick up at almost any supermarket) is the magic ingredient in this vegan massaman curry served with salted peanuts. Slow-cooker cashew and potato curry A creamy, aromatic Sri Lankan curry, made simply in a slow cooker. This recipe doesn't require any fancy ingredients and offers a great plant-based dish the whole family will love. Vegan Thai green tofu curry We've swapped chicken for smoked tofu and crunchy veg to transform this Thai green curry into a vegan option. It can be made in just 25 minutes and it's low in calories, too. Aubergine dhansak Cook aubergine pieces with fragrant spices and red lentils for a healthy midweek meal. Serve with naans for a hearty dinner. Chickpea chana masala Make chickpeas the star of the show with this vegan curry that can feed a hungry crowd. Scoop up with roti for a filling dinner. Whole roast cauliflower with warm harissa hummus Make cauliflower the star of your Sunday roast with our vegan recipe. Served on a bed of warm harissa hummus, the gentle spices give this dish a fragrant flavour. Vegan chilli non carne A sweet 'n' smoky chilli non-carne recipe (see what we did there?) made with vegan mince, two types of beans and plenty of spices for added kick. For a truly vegan chilli, look for vegan mince <a href="https://www.sainsburys.co.uk/webapp/wcs/stores/servlet/ProductDisplay?gclid=EAIaIQobChMIjdKwmM3n5gIVRrTtCh2sWgqcEAQYAiABEgJ0MPD_BwE&productId=1250476&langId=44&storeId=10151&krypto=xpI5dxHnxSpacMx%2Ba4niDZAdi1hzGl4wuwfXc4preF9Mp%2FUBzIFx3HU5bCtl1CpzAJ%2BXjubeM2DcmnE4SbbtdQHmqSfqGcVpLgy9UzQ%2BSnW%2BdGF70S7qQY1fAgTZLEyjXaMRLSnnHmc0VVWq6x4FONmc0K%2FQzfF4uBLGXIfdMV494ZsfViXz3tVJjLr3oRuSHi7G8Hy8QgBYkb9U3nyhcPQDbnjaQaGVF84%2Fu2Qb0cYK2Obo3aDOa3AV8oeUrO%2F73w714%2Bgfs8aEP7WKSR78HfEV24wFwSk1w2hh2pN9%2FjZ267ZQlnEN3bRw0FtFy7Eo" data-id="iframe-0-anchor-20">here or use Quorn for a veggie chilli (Quorn mince contains egg white). Vegan quinoa chilli with black beans This quinoa and black bean chilli recipe is high in protein and happens to be vegan, but still tastes impossibly creamy. Sweet potato chilli con carne Our low-calorie veggie chilli contains under 500 calories and is packed with flavour from the sweet potato and quinoa – a perfect warming midweek meal. Try more easy vegan dinner recipes. Vegan black bean chilli Check out our easy slow-cooker chilli with fiery chipotle. This is a hearty take on the classic chilli con carne that the whole family will love. To make it vegan, serve without the soured cream addition. Mediterranean nourish bowls Try Amy Lanza's Mediterranean-style bowls for a nourishing dinner that's packed full of flavour, colour and texture. Perfect for a quick and easy midweek meal. Creamy vegan aubergine curry with peanut butter This creamy coconut and peanut aubergine curry is a comforting dinner that’s ready in 30 minutes. It serves four, but any leftovers can be enjoyed for lunch the next day. Hummus, kale and coriander noodles Check out this easy vegan salad recipe with crunchy kale and fiery ginger, topped with a creamy hummus and peanut butter dressing – an easy midweek meal for two. Vegan coronation tofu salad We’ve swapped chicken for tofu to give coronation salad a vegan twist. It’s easy to make and low in calories, too. Gochujang roast sweet potato salad with mixed grains Pack plenty of texture into this low-calorie salad with roast sweet potatoes, mixed grains, radishes and cucumber, and lift with a punchy Korean dressing. Vegan Thai noodle salad with herbs and watermelon Ready in 20 minutes, this vibrant vegan salad is packed with juicy watermelon and crunchy peanuts for a fresh dinner for two. Roasted courgette, chickpea and lemon salad Ready in just 20 minutes, this vegan salad makes an ideal side dish, packed with chickpeas, baby courgettes and punchy rose harissa. Crunchy veg and smoked tofu salad with sesame dressing Crunchy veg and smoked tofu add great textures to this vegan salad, with a nutty sesame dressing bringing the whole dish together. Buddha bowl salad This vibrant vegan bowl is easy to make – just throw grains and veg together, then drizzle with a spicy tahini dressing for a punchy kick. Tray-roast squash, sweet potato and grain salad Get ahead with your weekly meal prep by roasting a batch of squash for this grain salad. It’s easy to make and ready in just 30 minutes. Wholewheat spaghetti with long-stemmed broccoli, chilli and lemon This vegan recipe for wholewheat spaghetti with long-stemmed broccoli, chilli and lemon is quick and easy to make. Plus, it's pasta for under 500 calories – yes, please! Tomato, lemongrass and rice soup Use up tinned chopped tomatoes and infuse with punchy spices to create this nutritious vegan soup. Tofu fried rice Check out our vegan fried rice with smoked tofu. Make this quick and easy recipe for a low-calorie midweek meal for two. Jackfruit tacos Smoked paprika jackfruit tacos, served with homemade tomato salsa and plenty of chilli sauce. The perfect party food for your vegan friends! Sweet potato linguine with vegan puy lentil ragu Sweet potato linguine is more robust than courgetti, so can withstand a bit more cooking. Served with a warming vegan bolognese-style ragu, this gluten-free, low-calorie main is perfect for dinner. Vegan moussaka bowls Check out this easy alternative to oven-baked moussaka. Ready in just 15 minutes, these vegan moussaka bowls contain the flavours and textures of a slow-cooked dish without the wait. Vegan tempeh and pineapple kebabs Chunks of tempeh are marinated in soy, rice wine, garlic and Chinese five-spice before joining juicy pineapple on skewers and hitting the grill in this easy vegan BBQ recipe. Tracey Raye is the health editor for olive and BBC Good Food. Tracey, MSc, is a registered nutritionist, holding a master’s degree in Personalised Nutrition. She is passionate about harnessing the power of all things health and well-being – in a way that enhances, rather than limits our lives. She covers our nourishing recipes and collections, oversees our health strategy and stays adrift of the latest health and lifestyle trends in order to bring you the tools and inspiration you need to find what health means for you.
Try our nourishing and healthy vegan meals, from umami mushroom faux-sage rolls to colourful taco bowls and aubergine lentil curries
Looking for healthy vegan meals and recipes? Our nourishing vegan ideas are quick and easy to make, from healthy vegan breakfasts to nutritious, plant-based dinners and dairy-free dinner ideas. For low-cost vegan meals, check out our budget vegan recipes. We can all do with adding more whole plant foods in our diet. Vegan diets consist of fruits, vegetables, grains, nuts and seeds which can provide a good array of vitamins and minerals, such as Vitamins A, C & E, magnesium and fibre, which is important for a healthy digestive system. Research has also indicated that a vegan diet can help with both blood pressure and cholesterol due to it typically being high fibre and low in fat. Fore more healthy inspiration, check out our guide on how to follow a plant-based diet, low-calorie vegetarian recipes, low-carb vegetarian recipes and healthy vegetarian recipes as well as our tempeh recipes. Healthy vegan recipes Spinach, chickpea and potato curry Our gently spiced vegan curry packed with spinach, chickpeas and potato makes for a wholesome midweek meal for four. Vegan chilli This sweet and smoky chilli is the epitome of healthy comfort food, providing plenty of satisfying plant protein and fibre from the beans. The tomato sauce is rich in skin-healthy antioxidants and potassium, which is important for replenishing your salt balance after a workout. It also freezes well, perfect for busier days. Shredded veg miso soup Shred ginger, leeks and carrots into this umami-rich soup and top up with quinoa and kale for a nourishing, light meal. Vegan sweet potato soup Check out this easy vegan soup recipe with sweet potato and groundnut. Packed with punchy chilli and smooth peanut butter this flavoursome soup is super creamy, and totally satisfying. Red lentil dahl soup with broccoli tarka Our vegan red lentil dahl soup is low in calories and rich in plant protein – the perfect midweek winter warmer! Lentils offer a wonderful source of inexpensive plant protein, while broccoli provides a healthy dose of fibre, as well as an alphabet of micronutrients, from iron, potassium and calcium, to B vitamins, folate (folic acid) and sulforaphane. Vegan quinoa and black bean chilli Do you love chilli and want to try a meat free version? Check out this quick and easy vegan chilli recipe. Our quinoa and black bean chilli is high in protein, fibre and vegan – but still tastes impossibly creamy. Nigerian efo riro (spinach stew) This vegan-friendly version of efo riro is packed with healthy spinach and loved by vegans and non-vegans alike. While it’s perfect year-round, it’s especially great during Easter, served with white rice, extra-crunchy roast potatoes, or fried cassava. Thai green tofu curry Looking for a quick and easy vegan curry? Our Thai green curry with smoked tofu and veg is delicious and ready in 25 minutes. Tofu is not only a great source of vegan protein, but provides magnesium, zinc and calcium. It also contains natural plant compounds called isoflavones, which function as phytoestrogens in the body, offering a variety of health benefits. Roast sweet potato, chipotle and orange soup with paprika seeds Make this low-calorie soup for a nourishing vegan lunch, where vibrant sweet potatoes meet punchy chipotle, zingy orange and a sprinkling of paprika seeds. Tempeh stir-fry A nutty sauce pairs perfectly with the tempeh. It tastes great with rice or noodles and makes a brilliant, healthy lunchbox meal. Vegan jackfruit massaman curry A tin of jackfruit (which you can pick up at almost any supermarket) is the magic ingredient in this vegan massaman curry. To boost your plant points, add in a tin of drained chickpeas for the last few minutes of cooking. Winter veg pilaf Packed with plants and lightly spiced, try our warming winter pilaf for a fragrant, nutty midweek meal. Broccoli and peanut soba noodles This recipe for broccoli and peanut soba noodles is really easy to make and ready in 20 minutes or less. The fresh greens are a great combination with the noodles while the roasted peanuts adds a crunchy texture to the dish. Crispy baked tofu This versatile, protein-rich ingredient is given the crisp factor with our foolproof method. Vegan gumbo Try this veg-packed gumbo, inspired by the classic Southern dish, for a vegan dish that’s as healthy as it is filling. Vegan aubergine curry Cook aubergine pieces with fragrant spices and red lentils for a hearty yet healthy vegan curry that serves four. Moroccan veggie soup Check out our easy Moroccan vegan soup recipe with lemons, chickpeas and plenty of spice. This light soup serves four and is ready in under an hour. Head this way for more soup ideas. Vegan chilli tofu ramen Nothing is more comforting than a warming bowl of ramen. This chilli tofu version is plant-based and packed with loads of fresh flavours. Why not check out our other favourite tofu recipes? Moroccan tagine This recipe for Moroccan veg and chickpea tagine is vegan, low-fat and really easy to make. This makes enough for four, but the leftovers freeze well. Aubergine bhaji Made with aubergines and packed full of spices, this vegan dish is ideal for a comforting vegan dinner. Vegetable stew Beans, tomato and spinach for when it’s cold outside: a recipe with a kick, perfect for meat-free Monday with the family. Spelt and apple salad with crispy nuts and seeds Pack plenty of crunch into this balanced vegan salad and sprinkle with a homemade nut and seed mix. Healthy tacos Stuffed with smoky courgette, zesty black beans, pickled red onion and creamy avocado, these healthy tacos make a brilliant lighter dinner which the whole family can tuck into. Hummus, kale and coriander noodles Check out this easy vegan salad recipe with crunchy kale, fiery ginger and topped with a creamy hummus and peanut butter dressing. Great for an easy midweek meal for two. Saag aloo An Indian classic of spiced potatoes and spinach, saag aloo comes flavoured with red chilli, cumin seeds, turmeric and fresh ginger. Vegan tempeh and pineapple kebabs Delicious chunks of marinated tempeh work brilliantly with juicy pineapple in this easy alternative to the traditional BBQ skewer. Vegan fajita bowl with cauli rice Our vegan fajita bowl manages to deliver on flavour despite being low in fat and 5:2 friendly. This simple, quick supper has just 4.4g fat and 0.7g of saturates, great for those watching their fat intake. Buddha bowls with shredded sprouts Buddha bowls are generous portions of good-for-you ingredients piled into a bowl as a healthy but filling salad. They're balanced in grains, protein, veggies and carbs, so choose what you fancy and get filling. Think of this as a savoury smoothie bowl: it's all about the toppings. Aubergine teriyaki bowls Our 30-minute vibrant vegan recipe is packed with fresh flavours of crunchy radishes, fiery ginger and zesty lime. Yellow curry with swiss chard and tofu In the mood for a veggie-packed curry? Tofu chunks soak up a gingery coconut broth in this quick and easy vegan dish, made vibrant with ruby red chard stalks. Vegan stew This meat-free one-pot with green lentils, vegetables and orzo is even better after 24 hours, and goes perfectly with a spoonful of pesto. Mushroom bhaji The perfect midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Serve with warm, fluffy naans for mopping all that sauce up. Crunchy veg and smoked tofu salad with sesame dressing Try our vibrant salad recipe with crispy golden tofu and crunchy vegetables. This easy dish is vegan and high in protein. Miso soup with crispy smoked tofu This gluten-free miso soup with crispy smoked tofu is a perfect midweek meal. It's warming, cleansing and easy to make. Mapo tofu This dish celebrates sichuan peppercorns, just add plenty of chiu chow chilli oil to really make it sing. Creamy lentils with spinach and thyme Perfectly suited to those who want a light 5:2-friendly meal, this healthy vegan lentil dish is high in protein but low in fat. Tenderstem broccoli, new potato and radish salad A long-stemmed broccoli, new potato and radish salad that's vegan, easy to make and ready in just 20 minutes, ideal for a midweek meal. Vegan risotto Fennel, courgette, peas and parsley make for a wonderfully green risotto, flavoured with a little nutritional yeast in place of parmesan. Chinese-style purple sprouting broccoli with tofu This purple sprouting broccoli with tofu recipe is easy to make and vegan, with a good kick of chilli. Wholewheat spaghetti with long-stemmed broccoli, chilli and lemon This vegan recipe for wholewheat spaghetti with long-stemmed broccoli, chilli and lemon is quick and easy – perfect for a midweek supper. Roast broccoli with lentils and preserved lemon A combination of roast broccoli with lentils and preserved lemon makes for an easy midweek meal for one. It's vegetarian and ready in under an hour but still delivers big, punchy flavours. Sweet potato linguine with vegan puy lentil ragu Sweet potato linguine is more robust than courgetti, so can withstand a bit more cooking. Served with a warming vegan bolognese-style ragu, this gluten-free main is perfect for the start of the cooler months. Rainbow rice bowl Hearty and full of goodness, this rice bowl makes a brilliant base for lunches. Switch it up with the optional extras to suit your mood or what's in the fridge, such as spinach, red pepper or roasted tofu cubes. Mediterranean nourish bowls These bowls are full of flavour, colour and texture, and make for a quick midweek meal. The range of vibrant veg, including sweet and new potatoes, and the beans, will add so much diversity to your plate, which in turn feeds your brain in different ways. Quick grain bowls If you're in need of a speedy lunch box recipe that can be prepared in minutes, look no further than these easy grain bowls. Whether you're looking for something vegan, vegetarian or even fishy, we have some great options. Grains offer a fibre-rich base, which is great for lunch as the wholegrains provide a healthy energy boost to sustain you until dinnertime. Each recipe provides a balanced source of healthy fats, protein and fibre to keep you satisfied. Vegan buddha bowl Get some nutritional balance into your day with this bright and colourful bowl of goodness. It's vegan and low in calories, too. Roasted courgette, chickpea and lemon salad Check out this quick and easy vegan salad recipe with roasted courgettes and crunchy chickpeas tossed in punchy harissa. It's ready in 20 minutes and low in calories, too. Vegan stir-fry Try Hetty McKinnon's healthier take on a classic stir fry for a dinner that's easy to rustle up yet offers bold, punchy flavours thanks to cumin and chilli. Tofu piccata Nadine Brown's speedy vegan dish makes the most of tofu and long-stemmed broccoli, offering fresh and zesty flavours which vegans and meat-eaters alike will enjoy. Sunblush tomato and olive vegan paella Filled with rich Mediterranean morsels, this plant-based paella has bags of flavour and will impress the whole family. Spring greens curry A quick and easy homemade curry paste with fresh aromatics really lifts this seasonal curry. Try it for a bowl of green goodness.
Mauritian chilli cakes (gato pima) with tomato chilli chutney
These Mauritian street food snacks are crunchy on the outside, soft and lightly spiced on the inside, and packed with bold flavour
Try Shelina's Mauritian chilli cakes (gato pima) with tomato chilli chutney, then discover sweetcorn and ricotta fritters, leek fritters, cauliflower fritters and courgette fritters, plus discover more vegetarian fritter recipes. Shelina says, "Gato pima is, without a doubt, my favourite gajak — Mauritian street food snack. I grew up eating these spicy little fritters at every family gathering, festival or after school. What I love most is how simple they are to make – just soaked yellow split peas and a few aromatics. They’re naturally vegan and gluten-free, which means I can serve them to pretty much anyone. And once you start eating them it’s impossible to stop at just one. In my family there was always a batch frying in the background while the adults chatted and the kids ran around. They aren’t just food, they’re memory, culture and connection all wrapped up in a golden, crispy bite." Mauritian chilli cakes (gato pima) with tomato chilli chutney recipe
Mauritian butter bean curry (cari gros pois)
This butter bean curry is one of my ultimate comfort dishes: warm, rich and full of nostalgic flavour
Try Shelina's Mauritian butter bean curry (cari gros pois), then discover our butternut squash and chickpea curry, aubergine curry, yellow curry with tofu, vegetarian mushroom chilli, vegetarian paella and other vegetarian recipes. Shelina says, "Growing up in a Mauritian household, pulses like butter beans were a staple. They were affordable, filling and could stretch to feed a big family without sacrificing taste. My mum would often cook this on quiet weeknights when money was tight but hearts were full. The smell of onions, garlic, curry powder and thyme gently simmering would fill the house, and bring everyone to the kitchen. It was humble food but made with so much love and care that it felt special every time. This is everyday Mauritian cooking at its best – simple ingredients, bold flavour and made to nourish." Mauritian chilli cakes (gato pima) with tomato chilli chutney recipe
There are plenty of great sources of plant-based protein, including lentils, tofu and nuts. Put them to good use in these protein-rich vegan dishes, from mapo tofu to aubergine ragu with cauli rice, and broccoli and peanut soba noodles
Looking for high-protein vegan meals? Want to make the most out of plant-based protein? Check out our recipes below and then take a look at our guide on how to follow a plant-based diet, our other high-protein ideas, tempeh recipes and healthy vegan recipes. One of the challenges when following a vegan diet is adequate protein intake, as protein is an important macronutrient that the body needs for repair, maintenance and energy. There's a wide variety of plant-based proteins that can be included in your diet, from beans and lentils, to tofu, nuts and seeds. Together with lots of wholegrains and vegetables, you'll be creating the perfectly balanced vegan meal. For more recipe inspiration, check out our low-calorie vegetarian recipes, low-carb vegetarian recipes and healthy vegetarian recipes. For more healthy recipe inspiration, check out our anti-inflammatory recipes, or for low-cost vegan meals check out our budget vegan recipes. Next discover 10 things I wish I knew before going vegan and the best vegan storecupboard essential ingredients. High-protein vegan meals Sesame tofu bowl Combine protein-rich tofu with edamame, avocado, quinoa and a soy dressing for a nourishing and satisfying vegan meal that contains 9 different plant foods. Kung-pao style tofu A simple, meat-free yet protein-rich version of the takeaway classic – this dinner for two is ready in just 30 minutes. Yellow curry with swiss chard and tofu A brilliant source of vegan protein, tofu chunks soak up a gingery coconut broth in this quick and easy curry, made vibrant with ruby red chard stalks. Tempeh curry This speedy plant-based curry is perfect for a midweek meal, and it's great for using up any veg you have in the fridge. Tempeh stir-fry A nutty sauce pairs perfectly with the protein-rich tempeh. It tastes great with rice or noodles and makes a brilliant, healthy lunchbox meal. Silken tofu Enjoy this creamy silken tofu as a side or starter to an Asian-themed feast. Smother in soy sauce, gochujang and sesame seeds to soak up the flavour. Vegan shakshuka Start the weekend with shakshuka, a classic brunch dish. This high-protein, plant-based version features a wonderful combination of tomatoes, assorted peppers, spices and tofu to replace the usual egg. Crispy chickpeas on green toast You get a double legume hit with this easy dish that counts as your beans, greens and seeds for the day. Tahini is a wonderfully rich source of calcium and protein, that will keep you satiated and nourished. Seitan Seitan is high in plant-based protein, while also offering a source of iron and selenium. Quick to make, it can be used in a variety of dishes, such as stir-fries and curries. Marinated tempeh The slight spice in this marinade adds flavour and colour to your tempeh. It's the perfect addition to any meal if you're looking for extra protein. Mushroom bhaji The perfect midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Serve with warm, fluffy naans for mopping all that sauce up. Miso soup with crispy smoked tofu This gluten-free miso soup with crispy smoked tofu is a perfect midweek meal – it's warming, cleansing and easy to make. Chinese-style purple sprouting broccoli with tofu This purple sprouting broccoli with tofu recipe is easy to make and vegan, with a good kick of chilli. Vegan chickpea curry This vegan curry is flavoured with ginger, chilli, garam masala, cumin and turmeric, and makes a vibrant midweek meal, ready in less than 30 minutes. Mapo tofu This dish celebrates sichuan peppercorns – just add plenty of chiu chow chilli oil to really make it sing. Tofu piccata Swap chicken for sautéed tofu in this clever vegan twist on a classic, served with a white wine sauce and long-stemmed broccoli. Quinoa and black bean chilli This quinoa and black bean chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy. Broccoli and peanut soba noodles This fresh recipe is fuss-free and ready in just 20 minutes. The roasted peanuts add a crunchy texture to the dish. Crispy baked tofu This versatile, protein-rich ingredient is given the crisp factor with our foolproof method. Crunchy veg and smoked tofu salad with sesame dressing Try our vibrant salad recipe with crispy golden tofu and crunchy vegetables. This easy dish is vegan and high in protein. Creamy lentils with spinach and thyme Perfectly suited to those who want a light 5:2-friendly meal, this healthy vegan lentil dish is high in protein but low in fat. Roast broccoli with lentils and preserved lemon A combination of roast broccoli with lentils and preserved lemon makes for an easy midweek meal for one. It's vegetarian and ready in under an hour but still delivers big, punchy flavours. Cauliflower rice with aubergine ragoût This recipe for cauliflower rice with aubergine ragoût is great for a light meal. By blitzing cauliflower in a food processor, you get the consistency and texture of rice without the carbs. It’s quicker to cook, too. Vegan stir-fry This low-calorie cumin tofu stir-fry is inspired by the cuisine of Xi’an in central China. Expect bold and punchy flavours, especially from the cumin and chilli. Vegan moussaka bowls Ready in just 15 minutes, these vegan moussaka bowls contain the flavours and textures of a slow-cooked dish, without the wait. Vegan doner with homemade pittas and garlic 'mayo' This vibrant, easy vegan doner kebab is made using seitan. Serve with creamy garlic mayonnaise, using tofu and warm homemade pittas. Tofu tacos Tofu doesn't have to be boring with this recipe for cajun-spiced tofu tacos. They're vegan, low calorie and only need 30 minutes of cooking time. Shiitake seitan burger with kimchi mayo Don’t be daunted by the long ingredients list or prep time for this vegan burger: it’s actually a simple process and the results are delicious – this recipe uses added chunky shiitake mushrooms to replicate the texture of mince and to give an umami boost. Vegan meatballs Lentils are a great way to make a meal vegetarian. Swap these for your usual meatballs and your family will hardly notice the difference. Plus, they're low cal and ready in just 40 minutes – perfect for midweek. Broccoli, new potato and radish salad A long-stemmed broccoli, new potato and radish salad that's vegan, easy to make and ready in just 20 minutes – ideal for a midweek meal. Vegan tempeh and pineapple kebabs Delicious chunks of marinated, protein-rich tempeh work brilliantly with juicy pineapple in this easy alternative to the traditional BBQ skewer.
Got a glut of tomatoes? Put them to good, sticky use in our homemade jam recipe – perfect for eating with crackers and cheese
Make a batch of this tomato chilli jam, then check out our tomato chutney, hot pepper jam, damson jam and more jam recipes. Tomato jam recipe
Hearty and full of goodness, this makes a brilliant base for lunches. Switch it up with the optional extras to suit your mood or what's in the fridge
Try our rainbow rice bowl, then try our Mediterranean baked hake, healthy bean salad or miso tofu soup for more nutritious options. Recipes extracted from <a href="https://www.amazon.co.uk/Unprocessed-Plate-Flavourful-UPF-free-Transform/dp/0241752655/ref=sr_1_1?crid=3SPMLGKL4P4S8&dib=eyJ2IjoiMSJ9.DaHx2-HzxiNLWA602l-A_ayrByb-87FdE5g9Pa5li-PYzgBdoDT_5zIwrBGMWIgrqaW8tDq_QpkxFNDwyYr17_vIquUXRxFuklmhVjoW5p4.r2L0FYVOFhHNYyg7nsg5Mg3njDheLsVl758GfJ_VknU&dib_tag=se&keywords=the+unprocessed+plate&qid=1752059977&sprefix=the+unprocess%2Caps%2C129&sr=8-1&tag=olivemag-21&ascsubtag=olivemagazine-267665" target="_blank" rel="sponsored">The Unprocessed Plate: Simple, Flavourful UPF-free Recipes to Transform Your Life by Rhiannon Lambert (£20, DK RED). Photographs: Dorling Kindersley/ Claire Winfield. Recipes are sent by the publisher and not retested by us. Rainbow rice bowl recipe
Looking for vegan salads? Give your plant-based lunches an upgrade with our recipes, from zingy noodle numbers to veg-packed couscous salads
Looking for a vegan pasta salad, vegan potato salad, or more interesting vegan options? Try our plant-based salads for a healthy start to the year, then check out our vegan starter ideas, vegan drinks, healthy vegan recipes and vegetarian salad recipes. For more salad ideas check out our best salad recipes and best vegan salad recipes. We also have our low-calorie vegetarian recipes, low-carb vegetarian recipes and healthy vegetarian recipes. For low-cost vegan meals, check out our budget vegan recipes. Cabbage is a wonderfully versatile and affordable ingredient for vegan cooking—discover delicious ways to use it with our collection of cabbage recipes, perfect for salads, stir-fries, and more. Next discover 10 things I wish I knew before going vegan, the best vegan storecupboard essential ingredients and our best vegan meal prep tips. Find out why some alcohol isn't vegan and learn about the best accidentally vegan foods. Vegan salad ideas Cucumber and tomato salad Inspired by the flavours of Tel Aviv, this crunchy chopped salad is finished with a creamy tahini dressing and makes a fresh addition to any alfresco spread – perfect alongside vegan kebabs, dips and more. Nepalese potato and cucumber pickle salad Try this Nepalese potato and cucumber pickle salad (aalo ko achar) for a vibrant twist on classic potato salad. Best served cold and ideal for spring and summer, it’s a flavour-packed addition to any alfresco spread, bringing a taste of global cuisine to your table. Healthy bean salad Ready in just 20 minutes, this colourful salad is packed with green beans, kidney beans, and cannellini beans and finished with a green tahini dressing to boost the flavour. Parsley and pomegranate salad Parsley takes centre stage in this summery salad, made with the freshest, greenest leaves and finished with bright pomegranate seeds that burst with sweetness – proof it’s so much more than just a garnish. Fennel salad This simple fennel salad is lifted with a tangy pomegranate molasses and sumac dressing. Fennel is in season from late spring to early autumn, making it perfect for summer salads. For the best texture, use a mandoline or sharp knife to slice it as thinly as you can. Broad bean, peach and fennel salad Try this brilliant medley of broad beans, thinly sliced peaches, fennel, fresh basil and courgette, dressed in a lemony red chilli dressing. Green bean salad with mustard dressing Green beans taste delicious simply steamed, but they taste even better charred on a griddle pan and mixed with a mustardy dressing! Heritage tomato and pangritata salad Check out this super vibrant and juicy tomato recipe with pangritata breadcrumbs from East London's Sapling. At Sapling, this salad is served with shiso leaves, but mint will work just as well. Thai-style peanut noodle salad with herbs and watermelon Ready in just 20 minutes, this vibrant vegan salad combines juicy watermelon with crunchy peanuts for a refreshing mix of texture and flavour. Fattoush with crisp spiced chickpeas A vibrant, summery salad that mixes chickpeas with herby pitta croutons, radishes, tomatoes, sumac and a pomegranate molasses dressing. A colourful vegan plate. Vegan caesar salad with aubergine ‘bacon’ Swap bacon for crunchy, paprika-smoked aubergine slivers in our vegan twist on the classic caesar salad. It’s speedy and easy to make. Vegan coronation tofu salad We’ve swapped chicken for tofu to give coronation salad a vegan twist. It’s easy to make and low in calories, too. Gochujang roast sweet potato salad with mixed grains Pack plenty of texture into this low-calorie salad with roast sweet potatoes, mixed grains, radishes and cucumber, and lift with a punchy Korean dressing. Vegan Thai noodle salad with herbs and watermelon Ready in 20 minutes, this vibrant vegan salad is packed with juicy watermelon and crunchy peanuts for a fresh dinner for two. Farro, grilled peach and pecan salad Grilled peaches add a sweetness to this zingy grain salad. It serves four but would make a great sharing dish for a vegan dinner party. Smoked aubergine, pepper and walnut salad with pomegranate This simple salad combines smoky aubergines with pepper and walnuts. Scoop up with flatbreads for a Middle Eastern-inspired dinner. Mexican salad tortilla bowls Check out these vibrant vegan Mexican salad bowls. This quick and easy recipe is super fresh and has just the right amount of spice and zing - ready in 20 minutes. Vegan cauliflower salad with couscous, zhoug and crispy shallots Jazz up giant couscous by adding roasted cauliflower, zhoug and crispy shallots for a vibrant vegan lunch. Roasted courgette, chickpea and lemon salad Ready in just 20 minutes, this vegan salad makes an ideal side dish, packed with chickpeas, baby courgettes and punchy rose harissa. Orzo deli salad This super simple pasta salad makes for a light vegan lunch with sweet roasted red peppers and salty olives. It serves two but can easily be doubled to serve a crowd. Crunchy veg and smoked tofu salad with sesame dressing Crunchy veg and smoked tofu add great textures to this vegan salad, with a nutty sesame dressing bringing the whole dish together. Thai salad with ginger Try this vibrant salad made with shredded cabbage, carrot, cucumber and edamame beans, topped with a nutty peanut butter and lime dressing that brings a taste of Thailand. It’s the perfect side to serve alongside a barbecue spread. Buddha bowl salad This vibrant vegan bowl is super easy to make, just throw grains and veg together then drizzle with a spicy tahini dressing for a punchy kick. Turmeric roasted cauliflower salad Make cauliflower the star of the show in this easy vegan recipe. Turmeric adds a splash of colour and aromatic flavour. Courgetti som tam salad With crunchy textures and salty-sour heat, this vegan salad is bursting with fresh flavours. Beetroot and carrot salad This vibrant salad of beetroot, freekeh and spring onion is packed with colour and texture – it makes for an impressive starter or side dish and is really simple to put together. Tray-roast squash, sweet potato and grain salad Get ahead with your weekly meal prep by roasting a batch of squash for this grain salad. It’s easy to make and ready in just 30 minutes. Feel good winter salad This nourishing salad is packed with lots of fresh ginger and garlic, full of antioxidants and vitamins. Raw kale is great for digestion, along with beetroots, broccoli and avocado. Pickled turnip, cucumber and ginger salad Try this vibrant salad of pickled turnip, cucumber and ginger for a gut-friendly boost. Pickled veg bring natural probiotics to support digestion, while ginger adds zing and offers anti-inflammatory, antioxidant-rich benefits – a feel-good dish that doesn’t skimp on flavour. Wakame seaweed salad This Japanese-style seaweed salad, made with on-trend dried wakame, is ready in just 15 minutes and packed with nutritional perks. Rich in minerals like iodine for thyroid support and potassium to help maintain healthy blood pressure, it’s a quick, nourishing option. Add tofu for a protein boost and a more satisfying meal. Red cabbage and orange salad This zingy red cabbage salad from London’s Honey & Co has bursts of zesty orange and hot chilli – serve with pumpkin falafels for a meze-style dinner. Lacto-fermented carrots with grain salad Make carrot season last even longer by fermenting with citrussy orange zest and fragrant herbs. Once pickled, this funky veg is fantastic paired with grains, orange slices and pistachios for a zingy vegan salad. Pad Thai salad Make this vegan pad Thai salad with shredded cabbage and kale for a fresh, crunchy take on the classic noodle dish that puts winter veg centre stage. Ready in 30 minutes, it’s tossed with a punchy chilli dressing for bold, vibrant flavour.
Make the most of fresh ripe blueberries in this light and fluffy plant-based muffin
Try our vegan blueberry muffins, then try vegan vanilla cheesecake, vegan banana bread, or vegan lemon sheet cake. Vegan blueberry muffins recipe
Loaded olive, tomato and pepper focaccia
Soft, fluffy squares of salty focaccia, topped with plump green olives, red onion and cherry tomatoes
Try our loaded olive, tomato and pepper focaccia, then discover garlic and chilli focaccia, broccoli and mozzarella focaccia, or stuffed focaccia. Loaded olive, tomato and pepper focaccia recipe
Dip these vegan cabbage pancakes in a soy, rice vinegar and bird's-eye chilli dipping sauce. Perfect for impressing friends at a Korean-style dinner party
Try Su Scott's Korean cabbage pancakes, then try Bibigo's bo-saam pork belly, Korean slow-roast shoulder of pork or Korean-style ramen. Now try Korean tteokbokki and Korean noodles. As basic as it may sound, how thinly the cabbage is sliced can really affect how the pancake cooks and tastes. I prefer to slice it not too long but very thinly using a mandoline. Su Scott is an award-winning cook and food writer based in London. Her recipes are influenced by her childhood in Korea as well as her time living in the UK. She is the author of two cookery books, Rice Table and Pocha, and has contributed to numerous publications. Listen to her on the podcast, available on Spotify, Acast and Apple. @suscottfood Korean cabbage pancakes recipe
These Mediterranean nourish bowls are full of flavour, colour and texture, and make for a quick and easy midweek dinner
Try our Mediterranean nourish bowls, then try spiced grains with peas, spinach and jammy eggs, buddha bowls with sweet potato and chickpeas or falafel and hummus grain bowl. The range of vibrant vegetables, including sweet and new potatoes, and the beans, will add so much diversity to your plate, which in turn feeds your brain in different ways. The omega-3 fatty acids in the creamy tahini dressing are great for memory function, while the leafy greens are known for their antioxidant properties, important for overall wellbeing. Amy Lanza is a plant-based recipe developer, food content creator and founder of Nourishing Amy. She is passionate about finding ways that food can improve your overall health and wellbeing. @nourishing.amy Mediterranean nourish bowls recipe
Give your brain a feel-good boost for breakfast with these super-green, creamy, delicious blended oats
Try matcha pistachio creamy oats, then try matcha cupcakes, salted matcha fudge, matcha and almond loaf cakes or matcha roulade. These are made with simple wholesome ingredients, providing a source of fibre, protein and a gentle caffeine buzz that will keep you going all morning. The trick is to soak the oats in boiling water to aid digestion and make your tummy happy. Amy Lanza is a plant-based recipe developer, food content creator and founder of Nourishing Amy. She is passionate about finding ways that food can improve your overall health and wellbeing. @nourishing.amy Matcha pistachio creamy oats recipe
A simple, meat-free version of the takeaway classic – this dinner for two is ready in just 30 minutes
Try our kung-pao style tofu, then try crispy baked tofu, creamy tofu curry, yellow curry with swiss chard and tofu or kimchi-baked tofu. Kung-pao style tofu recipe
You get a double legume hit with this easy breakfast recipe that counts as your beans, greens and seeds for the day
Try our crispy chickpeas on green toast, then try miso chickpeas and avocado on toast, spicy chickpea, potato and filo slice or chickpea cookie dough. Tahini is a wonderfully rich source of calcium and protein, that will keep you satiated and nourished. This is a glorious combination that works exceptionally well to change up beans on toast. Any soft herbs will work and the za’atar gives herbaceous, spicy flavour to the chickpeas. Recipe extracted from Healthy High Protein by Dr Rupy Aujla (£26, Ebury Press). Photographs: Andrew Burton. Recipes are sent by the publisher and not retested by us. Crispy chickpeas on green toast recipe
Vegans and non-vegans alike will love this nourishing dish packed with healthy spinach goodness. This dish is a warm hug in a bowl that will leave you wanting more
Try Nigerian efo riro (spinach stew), then discover beef suya, miyan taushe (Nigerian pumpkin stew), Nigerian jollof rice or ewa agoyin. Also try Nigerian egusi soup or Nigerian-style roast lamb. We are all about social inclusion: everyone deserves the right to leave the table belly full and with great food that warms the heart and feeds the soul. We adapted the traditional Nigerian efo riro, usually made with meat, and perfected it for our family. Vegans and non-vegans alike will love this nourishing dish packed with healthy spinach goodness. It’s perfect to be eaten all year round but we love it during Easter with white rice or with extra-crunchy roast potatoes or fried cassava. It will blow your mind! We make it with sustainable palm oil as we believe in ethical cooking but you can use vegetable oil if sustainable palm oil is beyond your reach. Jess and Jo Edun started their food careers with a pub residency at The Old Nun’s Head in Peckham and, in 2022, opened The Flygerians restaurant in Peckham Palms, a black female-led space supporting start-up businesses. They made it into Vogue in a round-up of ‘the best black-owned restaurants in London’ and have since attracted plenty of media attention and made several TV appearances, including Channel 4’s Sunday Brunch. Listen to them on the podcast, available on Spotify, Acast and Apple. Nigerian efo riro (spinach stew) recipe
Make a plant-based version of this classic soup that’s just as creamy as the original
Try our vegan leek and potato soup, then discover Moroccan vegan soup, Thai red curry butternut squash soup, miso soup with crispy smoked tofu or tomato, lemongrass and rice soup. Vegan leek and potato soup recipe
A tin of jackfruit (which you can pick up at almost any supermarket) is the magic ingredient in this vegan massaman curry, served with salted peanuts
Make this vegan jackfruit curry for a comforting dinner, then check out more vegan curry recipes such as our spinach, chickpea & potato curry, tempeh curry, yellow curry, vegan Thai red curry and vegan aubergine curry. For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes. Cook’s tip: Boost your plant points “Add in a tin of drained chickpeas into your curry for the last few minutes of cooking, as well as a big handful of both spinach and kale - or whatever seasonal leafy greens you have that need using up. Add a squeeze of citrus to help your body better absorb the iron from the spinach and a splash more water if needed. You can also leave the skins on your potatoes for extra fibre, and swap the jasmine rice for wholegrain basmati and wild rice for an extra two plant points. These simple extras will boost this recipe to nearly 11 plant points.” Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. View Green Video on the source website Vegan jackfruit massaman curry recipe
We've ranked the best plant-based meat alternatives by protein content. You might be surprised by how easy, budget-friendly and healthy a vegan diet can be
Looking for vegan protein sources? Want the best high-protein vegan foods to cook with? Whether you’re simply trying to eat less meat or you’re cutting out animal products cold turkey (pun intended), it is worth being mindful of your plant-based protein sources – they definitely aren't all created equal. While it might be tempting to reach for highly processed shop-bought vegan sausages and burgers for convenience – and although they may be high in protein – ultra-processed foods (UPFs) have been linked to potentially negative health outcomes. A packet of silken tofu or tempeh are both easy swaps that your body will thank you for choosing. Plus, they're far tastier and infinitely adaptable with different flavours and methods of preparation. Here we've ranked the best vegan protein sources according to their protein content. Use these high-protein vegan ingredients in our high-protein vegan meals, then check out our low-calorie vegetarian recipes, low-carb vegetarian recipes and healthy vegetarian recipes. Read 10 things I wish I knew before going vegan. Looking for plant-based gifts? Check out our pick of the best vegan gifts. Next find out why some alcohol isn't vegan and accidentally vegan foods. Best vegan protein sources Seitan Seitan tops the charts with around 20 grams of protein per 100 grams. Originating from ancient China, this wheat gluten-based meat substitute has a remarkably convincing texture. It’s easy to make from scratch at home and can be shaped in any way you please (try our shiitake seitan burger with kimchi mayo). Alternatively, buy it in blocks vac-packed or in chunks in jars. Great in stir-fries, Indian curries or on a barbecue. Discover more vegan BBQ recipes. Tempeh Coming in a close second place with 19 grams of protein per 100 grams is tempeh. Fermented and compressed soy beans give tempeh its unique umami-packed flavour. Slice into thin strips and marinate in soy sauce, maple syrup and liquid smoke (see below) for a delicious vegan bacon alternative. Unlike seitan, which is an incomplete protein, tempeh (and tofu) are complete proteins meaning they contain all nine of the essential amino acids our bodies require to survive and thrive. Try these tempeh kebabs and then try our tempeh recipes. Tofu With a protein content of 8 grams per 100 grams, tofu falls into third place behind tempeh. Made from soy milk and widely available in a range of different textures. For a reliable meat substitute with a high protein content, choose the extra-firm variety and be sure to squeeze out all the excess water. Marinate in teriyaki sauce and serve raw in a poke bowl or shallow-fry with lemongrass before adding to a vegan Thai green curry. Discover more of our tofu recipes. Beans The protein content of beans varies among the different types, for example chickpeas contain 19 grams per 100 grams while black beans contain around 8 grams. Soybeans contain a whopping 36 grams, as well as being a complete protein. As you can buy beans pre-cooked in tins, they are a really easy and budget-friendly vegan protein source. They also come wrapped up with plenty of fibre as well as other nutrients. Roast chickpeas as a topping for soup, make them into a healthy bean salad or flavourful vegan burritos. Discover our best bean recipes for more inspiration. Lentils Lentils contain 9 grams of protein per 100 grams, making them another great budget-friendly vegan meat alternative. They work particularly well in our vegan mushroom ragu alongside umami-rich chestnut mushrooms. You can also make them into a delicious and nutritious dhal, perfect for the colder winter months. Similar to beans, they're packed with plenty of fibre, too, helping you to feel fuller for longer. Try more vegan pasta recipes. Jackfruit Jackfruit comes in at the lowest with almost 2 grams of protein per 100 grams. Although it doesn't contain a high protein content, that doesn't mean it should be discounted from your plant-based diet. Jackfruit has other nutritional benefits including being rich in antioxidants as well as fibre, vitamins and minerals. Usually it's found tinned at large supermarkets or fresh among the exotic fruits at the greengrocer. Once cooked and shredded, jackfruit has a texture similar to pulled pork and a subtly sweet flavour. It pairs well with a smoky barbecue sauce and is a fantastic filler for tacos (try our vegan jackfruit tacos), burgers and burritos. Alternatively, slice into chunks and use as a chicken alternative in your favourite curry recipe. Check out our vegan jackfruit massaman curry. Try more of our delicious jackfruit recipes. Vegan storecupboard ingredients Nori The secret ingredient behind a satisfying fishy flavour! This dried seaweed, usually seen with sushi, has a natural, subtle seafood taste. Lay a slice of nori on a slab of tofu as imitation fish skin before breadcrumbing and frying – perfect for a crispy ‘fish’ taco! Kala namak The key to nailing an entirely vegan eggy flavour. With origins in Indian cuisine, this rock salt has a potent sulphurous taste, so a small pinch goes a long way. Add to a tofu scramble to up the egg factor, or stir through rice flour pancake batter to make a convincing omelette. Nutritional yeast This is great for adding a nutty, cheesy flavour to vegan dishes. Whip up a plant-milk béchamel with a few tablespoons of nutritional yeast and you’ve got a mac ’n’ cheese sauce. Alternatively, blitz nutritional yeast with toasted cashew pieces for a quick vegan ‘parmesan’ sprinkle. Liquid smoke The ingredient behind mouthwatering plant bacon and meaty marinades. For a vegan BLT, whisk a teaspoon of this miracle condiment with dark soy sauce, maple syrup and a pinch of smoked paprika, and use to baste aubergine or sliced tempeh before baking. Discover more storecupboard ingredients every vegan should have in their pantry. High-protein vegan blender recipes Soy milk mayo Put 150ml room-temperature soy milk, 2 tsp apple cider vinegar, ½ tsp dijon mustard and ¼ tsp sea salt in a blender or food processor. Blend on a high speed then gradually pour in 250ml sunflower oil while the blades are running. The mayo will thicken and emulsify as the oil is added. For emulsification, the milk has to be the same temperature as the oil so take it out of the fridge before using. Use on sandwiches, burgers and in dressings. Tofu cream cheese Put 400g firm tofu, 1 tbsp lemon juice, 2 tbsp nutritional yeast, 1 tbsp soy milk and ½ tsp sea salt in a blender or food processor. Pulse until smooth then spread on bagels, or use in cheesecake recipes. Cashew soured cream Soak 200g cashews in water overnight. Tip into a blender or food processor with 4 tbsp lime juice, 4 tbsp rapeseed oil, 2 tsp apple cider vinegar and ½ tsp sea salt. Blend all the ingredients until very smooth and creamy. Use on tacos, nachos or in dips. Try more of our vegan dinner recipes here We've pulled together a collection of easy vegan recipes for you to choose from, including aubergine teriyaki bowls, Moroccan soup and spicy lentil burgers.
Did you know these foods are accidentally vegan?
If you're going vegan for Veganuary or simply adopting a more plant-based lifestyle, you might be surprised by some of these 'accidentally vegan' foods
Looking to go vegan? If you're worried about cutting meat, fish, dairy and eggs completely out of your diet, whether for the month of January or longer term, here are some recognisable foods you might be surprised to hear you can still enjoy when embarking upon a plant-based diet. From the classic Oreo and Lotus biscuits to 'cheese' flavoured crisps, vegans need not miss out on these snacks and treats. It's worth bearing in mind that many of the foods on this list are highly processed or high in sugar, so you wouldn't want to solely base your new vegan diet around them. Instead, keep your vegan pantry stocked up with whole foods like lentils, beans, pulses and more which are of course naturally vegan too. If you have an allergy, some of these foods may contain cross contamination due to being produced in a factory that handles dairy or other allergens, so exercise caution and check labels carefully. Get a head-start on plant-based meals with our vegan meal prep tips for Veganuary and beyond and even more advice on how to do Veganuary. 10 accidentally vegan foods 1. Oreo biscuits If you're new to the vegan game this might come as a surprise, but old-school vegans know that Oreos have been a-ok for a long time. In fact, it was back in the 90s when animal lard was removed from the original recipe and replaced with hydrogenated vegetable oil. Make sure to check the labels as there are some more unusual Oreo varieties that might catch you out with a dash of milk in the ingredients, although the Originals, Golden and Double Stuff are all fine. Read more about understanding food packaging labels as a vegan on 10 things I wish I knew before going vegan, then try our vegan chocolate cheesecake which makes the most of Oreos for the crumbly chocolate biscuit base. 2. Dark chocolate When choosing chocolate, many dark chocolate varieties over about 70% cocoa solids tend to be accidentally vegan. For example Lindt's 70% to 99% plain dark chocolates as well as Green & Black's 70% and 85%. Some of the varieties with dried fruit, nuts and mint are also vegan. A recent discovery is that Waitrose's No.1 Fairtrade Dark Chocolate with Italian Gianduja (a creamy hazelnut paste) is 100% plant-based. Some notable exceptions include Cadbury's Bourneville which has listed milk as one of its ingredients since 2021 - before then it was actually vegan. Watch out for dark varieties with additions such as salted caramel as they can often contain milk. Sadly since 2002 After Eights are no longer vegan as they contain butterfat. Discover our guide to the best vegan chocolate to buy. 3. 'Cheese' flavour crisps Note that 'flavour' is the operative word here, as Tesco Finest's mature cheddar and onion crisps contains no real dairy. Instead the high-end range's 'cheesy' flavour is thanks to yeast extract, onion powder and paprika. As you might expect, most salted crisps should be vegan - but always double check if it's a brand you're not familiar with. When it comes to flavoured crisps it gets more complicated and varies from brand to brand - I've been caught out before by 'lime' flavoured crisps that contained milk. Tyrrells sweet chilli & red pepper crisps are 100% vegan and delicious! 4. Lotus biscuits These continental biscuits are the perfect accompaniment to a morning tea or coffee and fear not, you can still enjoy them as a vegan. Even better, Lotus Biscoff spread is vegan. Be warned though: it is dangerously addictive. Both the biscuits and the spread are a great starting point for a variety of vegan bakes. Have a go at 'veganising' our Biscoff rocky road - McVities Ginger Nuts are accidentally vegan, while vegan butter, vegan white chocolate and vegan marshmallows are all readily available on the market. Or simply crumble Lotus biscuits over our vegan banana ice-cream with a drizzle of Biscoff spread for an easy dessert. 5. Ritz crackers If you love the buttery texture of Ritz crackers, no fear, there is no real butter in sight. Jacob's Cream Crackers - despite their somewhat confusing name - also do not contain any dairy. Assemble your vegan cheese board with a tempting array of Ritz biscuits, Jacob's Cream Crackers and Nairn's Oatcakes (except the cheese ones) which are all fully plant-based. Try one of our chutney recipes to serve alongside your spread of vegan cheese and crackers. 6. Guinness Although you might think otherwise due to its creamy head, Guinness has been completely suitable for vegans since 2018. Previously, the Irish dry stout recipe called for isinglass - a compound from fish bladders - to filter the drink, making it unsuitable for strict vegetarians too. Now veggies and vegans alike can enjoy its rich, malty flavour. Why not try 'veganising' one of our Guinness recipes? 7. Hot chocolate powder A warming mug of hot chocolate helps to brighten the cold winter months and there's no reason why vegans can't indulge in this little pleasure either. Cadbury's Original Drinking Chocolate is vegan - simply stir through your favourite dairy-free milk and heat. A personal favourite is barista oat milk for extra creaminess - or make your own oat milk. Green & Blacks and other more expensive brands tend to be vegan as they use good quality cocoa powder with high cocoa solids. Do check the labels as some brands might sneak in some some dairy, especially if the hot chocolate is flavoured with other ingredients too. If you want to make your own, try our vegan hot chocolate recipe. 8. Jus-rol You'll have a vegan field day when you discover all of these plant-based delights. Not only are Jus-Rol's ready-rolled puff, shortcrust and filo pastry sheets fully vegan, you'll find that most supermarket own-brands of pre-made pastry sheets are also vegan - again, just double check the label. Try our parsnip, sage and apple wellington for a meat-free centrepiece for a special occasion using a shop-bought sheet of puff pastry. What's more, Jus-Rol's entire range of bake-at-home pastries including croissants, cinnamon swirls and even pain au chocolat dough are suitable for plant-based diets. Anyone who has been vegan for a little while will understand the struggle when it comes to finding plant-based pastries, and now you can enjoy them straight from the oven and in the comfort of your home! Plant-based heaven. 9. Custard powder You might have used it before without realising it is fully plant-based, but Bird's Traditional Custard Powder contains no dairy products or eggs, unlike a traditional homemade custard recipe. Some supermarket versions may also be vegan, just make sure to check the packaging, and of course make up your custard with your vegan milk of choice. Discover our guide to the best plant milk makers to take your plant-based custard to the next level. 10. Turkish delight The traditional recipe of Turkish delight doesn't call for any animal products whatsoever - despite its jelly-like texture. This actually comes from the mixture of starch and sugar - try our fully plant-based Turkish delight recipe. However, some less traditional recipes may use gelatine as a setting agent, which would make it unsuitable for vegetarians as well as vegans.
Why is some alcohol not vegan? The drinks to enjoy - and avoid - during Veganuary
You might be surprised to hear that certain alcoholic drinks are not suitable for vegans due to the filtering process or flavourings such as honey or lactose
If you're taking part in Veganuary 2025, you might not have even considered that certain alcoholic drinks are potentially off the table for the month. Due to the filtering and fining processes that give alcoholic beverages their clarity, some beer, wine and spirits are not vegetarian, let alone vegan. Craft beers and certain spirits may also be flavoured with honey or lactose, such as milk stouts, honey beers or cream liqueurs, making them also not suitable for your plant-based diet. As lactose is derived from dairy and counts as one of the 14 most common allergens in the UK, it must be labelled and marked in bold. Similarly, if egg whites were used in the filtering process this would have to be mentioned on the bottle as they also count as one of these 14 allergens. However, despite highlighting any of these top allergens, alcohol labels don't have to adhere to the same strict standards as food labelling - there is no requirement to print the full ingredient list. For example, if isinglass, derived from fish guts, was used for filtering, this doesn't have to be mentioned on the bottle. Before this feels like a total minefield, we have highlighted some of the key ingredients to be aware of below, although this is by no means an exhaustive list. Due to the somewhat confusing nature of alcoholic drink labelling, your safest bet is to make Google your friend and quickly you'll work out whether your favourite drinks are a-ok or not - Barnivore is a helpful resource for checking too. Read on to discover five alcoholic drinks you can happily enjoy this Veganuary, followed by five to give a wide berth. Next discover 10 things I wish I knew before going vegan. Get ahead of plant-based cooking with our 10 storecupboard ingredients every vegan should have in their pantry plus vegan meal prep tips for Veganuary and beyond for even more ideas and inspiration. Non-vegan ingredients in alcoholic drinks Isinglass: a gelatine-like substance derived from fish guts used for clarifying some beer and wine Lactose: a sugar found in dairy products, can be used for flavouring alcoholic drinks Gelatine: a jelly-like substance taken from animal body parts, sometimes used to clarify wine Casein: a product derived from milk that is also used for fining Egg whites: can be used as a fining agent in wine, as well as being used for certain cocktails Honey: this bee-derived liquid is used to make mead, and may be used to flavour and sweeten cocktails or spirits Vegan alcoholic drinks to enjoy during Veganuary 1. Guinness and beer Although you might think otherwise due to its creamy head, Guinness has been completely suitable for vegans since 2018. Previously, the Irish dry stout recipe called for isinglass to filter the drink, however now vegetarians and vegans alike can enjoy its rich, malty flavour. In fact, the majority of beers are vegan, in particular lagers such as Corona, Budweiser, Heineken, Carlsberg and more. Some of them may even have a 'suitable for vegans' sticker so you can enjoy them to your heart's content (within reason!). <img src="https://images.immediate.co.uk/production/volatile/sites/2/2025/01/GettyImages-2191565319-d3abb9c.jpg" width="1024" height="683" alt="LONDON, ENGLAND - DECEMBER 24: Two pints of Guinness at the Dial Arch public house in Woolwich on December 24, 2024 in London, England. Guinness has used its Irish reserve stocks to boost shipments to the UK as demand from has left some pubs facing shortages over the holiday period. (Photo by Bryn Colton/Getty Images)" title="Hospitality Venues In London Experience Guinness Shortage" /> 2. Unflavoured spirits If you love your spirits plain and simple, then plant-based drinkers are in luck. Spirits generally use a different filtration process to beer and wine, known as distillation, so you're unlikely to be caught out by any isinglass, gelatine or casein. This means that unflavoured vodka, gin, tequila, rum, brandy and whisky should be fine for vegans - although there are always exceptions to the rule so make sure to double check. Flavoured spirits and liqueurs, such as with honey or dairy, are sadly off limits - as you might expect. Discover our favourite vodka cocktails, gin cocktails and tequila cocktails. 3. Kopparberg and cider Although the process for making this popular Swedish fruit cider used to involve gelatine, since 2021 all Kopparberg products sold in the UK are now 100% vegan as they use a plant-based filtration process. Other ciders a-ok include Rekorderlig, Thatchers, Strongbow and Brothers Cider - including their marshmallow, strawberries & cream and rhubarb & custard varieties. Make sure to check the labels of supermarket brands as they will vary. Find out more about cider and the best ciders to try - note that not all of these will be plant-based. <img src="https://images.immediate.co.uk/production/volatile/sites/2/2025/01/GettyImages-1331314140-0852339.jpg" width="1024" height="683" alt="UNSPECIFIED, ENGLAND - JULY 29: In this photo illustration, a bottle of Kopparberg mixed fruit cider has been poured into a pint glass with ice on July 29, 2021 in Unspecified, England. Swedish drinks maker Kopparberg have launched a High Court claim against the UK government for unlawful tax discrimination. Kopparberg alleges the UK government knowingly provided a tax loophole known as post duty point dilution (PDPD), to UK-based drinks manufacturers that has unfairly reduced the company’s profits. (Photo Illustration by John Keeble/Getty Images)" title="Kopparberg" /> 4. Vegan wine and bubbles When it comes to vegan wine and bubbles, unfortunately there is no hard and fast rule for ascertaining if it's safe for you to drink. If you're lucky, a bottle may have a certified vegan label from The Vegan Society but even if it doesn't, that doesn't necessarily mean it's not plant-based. One thing to look out for on the label is the word 'unfiltered' or 'unfined', meaning that isinglass, casein or egg whites shouldn't have been involved in the production of the wine. This is becoming more common with natural wines on the market. Bentonite clay may be also used as a vegan-friendly fining agent. It is not a legal requirement for winemakers to include their fining processes on the label so get started with our guide to the best vegan wine. 5. Vegan eggnog Despite the classic recipe including egg (as the name suggests) as well as doubling down on dairy with milk and cream, we've made a vegan eggnog recipe with almond milk and coconut cream so you can still indulge in this cosy winter drink. Brands such as Black Lines have also made their own vegan oatnog if you prefer a pre-bottled version. Non-vegan alcoholic drinks to avoid during Veganuary 1. Sour cocktails Egg whites can be used in cocktails to give them a foamy top when shaken. Whisky sours, amaretto sours and pisco sours are all popular serves which make the most of egg whites' high protein content and relative lack of taste and aroma. However, you don't need to cut these cocktails out entirely, as aquafaba (the liquid from the inside of a tin of chickpeas) has a similar high protein content as well as lack of flavour. Have a go at swapping the egg whites for aquafaba, then learn more about aquafaba and try our top aquafaba recipes. 2. Non-vegan beers and cider It's the craft beers that might catch you out with their sneaky additions of lactose, honey and more. If you're choosing a flavoured craft beer make sure to check the label or failing that, Barnivore, to be on the safe side. For example, while Brewdog's classic Hazy Jane is vegan, their Guava flavoured Hazy Jane is not. Magners is a popular cider brand that unfortunately isn't vegan due to their filtration process. Cask beers are often not vegan due to the usage of isinglass for clarification so make sure to double check on those too. As mentioned earlier, mead is made from honey so is also a no-go. <img src="https://images.immediate.co.uk/production/volatile/sites/2/2025/01/GettyImages-2128608485-b67509a.jpg" width="1024" height="682" alt="WASHINGTON, DC- APRIL 01: NA Beers Taste Test for an NA drinks column on April 1, 2024 in Washington, DC. They include: Best Day Kolsch, WellBeing IPA, Brooklyn Special Effects IPA, BrewDog Hazy AF, Heineken 0.0 (Photo by Rey Lopez for The Washington Post via Getty Images; food styling by Lisa Cherkasky for The Washington Post via Getty Images)" title="Brewdog beers" /> 3. Kahlúa Kahlúa - as well as flavoured versions including vanilla, hazelnut and salted caramel - is not vegan. Although it doesn't contain any animal products as such, its website states that one of their sugar suppliers uses a process that isn't considered vegan-friendly - or vegetarian for that matter. Some manufacturers refine their sugar with a process called 'bone char filtration' - which as the name suggests, does indeed involve animal bones. If you don't want to bid farewell to your favourite caffeine-boosted cocktail such as the classic espresso martini, all is not lost. Tia Maria is in fact vegan, as well as some other smaller brands. Discover our favourite coffee cocktails to make at home with your vegan-friendly alternative. 4. Baileys As you might expect, the creaminess of Baileys does indeed come from dairy. Baileys created their own 'Almande', dairy-free version, although sadly it seems as though this product has now been discontinued. If you're in desperate need of your vegan-friendly Irish cream fix, some smaller, independent brands are available. You could also have a go at making your own one with Irish whisky, coconut or almond cream, vanilla extract, maple syrup and cocoa powder. Get inspired with our Baileys recipes and have a go at veganising them with your plant-based Irish cream. 5. Non-vegan cocktails You might be surprised to hear that bloody Mary cocktails are not vegan - despite their seemingly plant-based-friendly ingredients of tomatoes, celery and chillies - due to the addition of Worcestershire sauce. The classic British condiment is made from anchovies - making it not suitable for vegans or vegetarians - although some brands might offer vegan alternatives. A white Russian contains both Kahlúa and single cream making it double off-limits for vegans. While a piña colada is made using coconut cream and no dairy, the sugar used to make Malibu's coconut liqueur involves the same animal-derived process as Kahlúa mentioned above. Discover our vegan drink recipes for delicious beverages you can sip on.
Vegan meal prep tips for Veganuary and beyond
Get a head-start on Veganuary with these easy, plant-based meal prep ideas – from base sauces to easy pickles, sandwich fillings and more
Taking part in Veganuary this year? Fear not, we've covered all bases when it comes to starting your plant-based journey. Whether you're doing it just for the month or committing to something more long-term, our easy meal prep ideas will make being vegan as easy as can be. Cooking for a vegan diet doesn't need to be time-consuming, expensive or require compromising on flavour. Get each week off to a great start by making a few of these ideas at the weekend – some can be combined to make an easy meal on a busy evening, while others will require a little bit of extra chopping or prep for a nonetheless quick work-from-home lunch. Still need convincing? Find out how to do Veganuary then discover our favourite vegan meal ideas to get those plant-based juices flowing, as well as our quick vegan recipes for when you're short on time. Next discover 10 things I wish I knew before going vegan and 10 storecupboard ingredients every vegan should have in their pantry. Find out why some alcohol isn't vegan and learn about the best accidentally vegan foods. The best meal prep ideas for Veganuary 1. Make a base sauce One of my favourite ways to get ahead of a busy week is to make a quick sauce at the weekend that can be stirred through pasta, such as this easy vegan pesto. Pesto is particularly great as it's so versatile – it can also be spread into sandwiches or drizzled over roasted veg to give them a little extra pizzazz. The sauce for this gazpacho spaghetti can also be whizzed together and kept in the freezer for when you're short on time. Try these roasted cauliflower steaks with romesco – simply omit the eggs to make it vegan. By making the romesco sauce ahead, all you have to do on the day is cook your cauliflower steaks – and they're nice enough to serve to guests. In a similar vein, dips like muhammara can be made ahead – in fact, this one tastes even better when it has sat for a day or so. Use it as a base for topping with this herby grain salad – simply leave out the feta or swap for a vegan version. 2. Make a salad dressing You'll be surprised by how handy it is to have a pre-made salad dressing ready in the fridge, plus it'll help you resist the temptation of a pre-packaged counterpart that isn't anywhere near as flavourful or as good for you. For a great work-from-home lunch, simply throw together some beans, salad leaves, croutons and fresh veg, then drizzle over your prepped dressing to bring it all together. Try our miso and ginger dressing to add flavour and healthy gut-boosting bacteria to any salad leaves. Discover our vegan salad recipes for more inspiration. The dressing from our vegan caesar salad is another great one to prep ahead, plus pre-cooking your aubergine 'bacon' makes weekday lunches even easier. Remember to keep your dressing separate from your fresh salad greens until you are ready to eat to prevent them from going soggy. 3. Pre-roast veggies Roasting a selection of Mediterranean veggies is a great way to get ahead of meal prep. Try our grilled vegetable antipasti ready for layering into sandwiches or making your own at-home deli lunch salad. If you prefer your vegetables freshly cooked, pre-chop a selection of hardy veg such as carrots, sweet potatoes, peppers and cauliflower a few days ahead. Other veggies like leafy greens, starches like potatoes and herbs are best prepared fresh on the day. Labelling them is optional but helpful, and will enable you to live out your fantasy of being a chef on The Bear. If you have clean takeaway containers, these are particularly handy for getting organised. 4. Make tofu 'chicken' It's hard to ignore the wide range of vegan 'chicken' alternatives available in supermarkets, but I much prefer making my own, as it's easy, cheaper and you have complete control of the seasonings. Take a block of firm tofu, break it into cubes with your hands, then mix with a sprinkling of corn starch for crispiness along with seasonings such as nutritional yeast, salt, pepper, garlic powder and chilli flakes or herbs. Cook until golden in the air fryer, oven or frying pan with a little oil. From there you can add it into salads, curries, pasta bakes and more – switch up the seasonings or swap in tempeh to keep it fresh. If you're feeling particularly ambitious you can make your own seitan to use in a similar way. If you've got no time to spare you can simply slice smoked tofu to enjoy in a sandwich or salad without any additional preparation or cooking. 5. Roast chickpeas Not only a great addition for salads and soups, roast chickpeas can also be enjoyed as a healthy snack any time of the day. The key to their success is getting them really crisp, so once drained make sure to pat dry, then sprinkle over your seasonings of choice – I particularly like smoked paprika and cumin. Drizzle with a little oil then roast on one layer on a baking tray in the oven at around 180C fan, or in the air fryer until golden and crispy – don't take them out if they're still soft. Keep them in the fridge ready for sprinkling and snacking – such as in our fattoush with crisp spiced chickpeas. 6. Pickle some veg The pickle trend is showing no signs of waning as we head in 2025, and for good reason. Fermented foods such as pickles have been linked to gut health benefits, and their tangy flavours work well in sandwiches, burgers and more. Don't be daunted by making your own. They're surprisingly easy, plus much more affordable and delicious than the versions you'd find in the supermarket or health food shops. It's also a great way of preventing sad veggies from going to waste – pickle them while they're fresh and they'll stick around much longer than their un-pickled counterparts. You could even make your own cucumber kimchi – just make sure to leave out the fish sauce. Discover even more pickling recipes and learn everything you need to know about preserving and pickling. 8. Pre-cook grains Grains such as quinoa count as a complete protein, meaning they contain all of the nine essential amino acids, so they're a great one to have on hand in the fridge. Pre-prepared pouches of grains and rice are convenient but you will pay a premium for them, not to mention more plastic consumption due to their small portion sizes. Get inspired with our quinoa recipes – these vegan burritos are quick to assemble when you have your quinoa pre-cooked. Pre-cooked rice is always handy to have ready for a quick and easy dinner. One recipe I always return to is kimchi fried rice: crumble tofu into a frying pan with your leftover rice and stir-fry with crunchy green veg and your choice of seasonings – think gochujang, soy sauce, ginger and garlic. Just make sure your rice is reheated to piping hot. Or make our tofu fried rice with any rice leftovers. For a quick lunch or dinner, our vegan sushi bowls are a simply assembly job if you're using your own pre-cooked rice. 9. Batch-prep sandwich fillings Nobody likes a soggy sandwich at work, and even less so one with a boring filling. Make a batch of sandwich fillings at the weekend to take office lunches off your to-do list. Our coronation chickpea salad is full of flavour; swap the yogurt for a vegan version then keep it in your fridge at work ready for loading into slices of bread, a baguette or lettuce cups. For another hearty chickpea lunch, meal prep your miso chickpeas ready to spread on avocado toast. Or whizz together avocado, hummus and tahini ahead of time for these easy avocado hummus, falafel and broad bean baguettes, ready to be assembled at work. Similarly, the elements of our banh mi with crispy tofu and pickled vegetables can be prepped ahead for a vibrant lunch to look forward to, or keep a batch of homemade vegan 'bacon' in the fridge ready to make these MBLT sandwiches. 10. Pre-marinate tofu Any self-respecting vegan knows that this fermented soy protein forms an integral part of a healthy whole-food, plant-based diet. Marinating tofu or tempeh a day or two ahead is a great way to ensure your plant-based protein is full of flavour. Make the marinade ahead for this kimchi-baked tofu (just make sure your kimchi is vegan) or take it to the next level by pre-cooking the tofu, then you can simply assemble dinners with your pre-cooked rice or grains. Try a similar approach with our marinated tempeh or tempeh stir-fry. If you're feeling more ambitious, you can try making your own marinated tofu 'feta'. Combine small cubes of firm pressed tofu with a marinade of white miso paste, apple cider vinegar, lemon juice, nutritional yeast, extra virgin olive oil and mixed dried herbs – have a go experimenting until you have the right ratios for your palette. Discover our best tofu recipes for more inspiration.
Pickled turnip, cucumber and ginger salad
This is a lovely crunchy salad that would be great with rich grilled meats
Try our pickled turnip, cucumber and ginger salad, then try feta and cucumber salad with dill dressing, cucumber and tomato salad, or spiced chicken salad with cashews and cucumber. Pickled turnip, cucumber and ginger salad recipe