Recipes

Rustle up a delicious veggie sausage casserole with apples, cider and tarragon in just 1 hour. Serve with mash for vegan comfort food at its finest.

Looking for a roast potatoes recipe that won’t let you down? Our garlic and bay roast potatoes are crisp and golden with soft fluffy insides.

Serve up a smoky vegan chilli with our easy recipe. This plant-based chilli is packed with aubergine and black beans plus a hint of chipotle.

Rustle up a fragrant Christmas cocktail with our easy sherry spritz recipe. Combine creamy sherry and ginger syrup, then top with cava.

These better-for-you vegan bars are made with roasted pumpkin, oats and dark choc chips. Cut into slices ready for lunchboxes and snacks.

Stir-fried purple sprouting broccoli with crispy garlic and shallots is a quick vegan side dish that packs a big flavour punch. Serve with lamb, chicken or tofu.

Vivek Singh shares his recipe for jodphuri mirchi vada, fried chillies with spiced potato stuffing. This delicious snack is eaten at Holi.

With only two basic ingredients and some imaginative flavourings, preserved lemons are storecupboard stars. Make a jar or two with our easy recipe.

Chef Rohit Ghai’s mushroom and truffle khichadi is his signature take on the classic Indian comfort food dish of rice and lentils.

This spicy vegan ‘omelette’ recipe takes just 15 mins and one pan to make. Made with gram flour and potatoes, it makes a filling lunch.

Our mushroom ‘steak’ slice is a vegan take on a bakery fave. An umami-rich mushroom and smoked tofu filling is wrapped in golden pastry.

Plant-based foods can be pricey, but if you forage for the garlic, this vegan wild garlic lasagne recipe delivers punchy flavours and a moreish ‘cheese’ sauce.

Rustle up a rich and filling vegan curry with our jackfruit masala recipe. Chef Rohit Ghai shares his aromatic masala recipe for four.

Chef Rohit Ghai shares his recipe for aloo paratha, potato-stuffed flatbreads. Delicious for breakfast, or as part of an Indian feast.

A knockout punch to celebrate the Queen’s unprecedented reign. This summery cocktail is made with gin, an easy Earl Grey syrup, elderflower and nectarine. Cheers, your Majesty!

This is a filling vegan dinner for four people. It takes its inspiration from centuries-old kitchari or khichdi, which is a traditionally Indian dish of slow-cooked rice and lentils. We’ve added roast squash, coconut yogurt and a squeeze of lime to this comforting dish.

These delicious homemade granola bars are packed with creamy almonds and tangy dried cranberries. Perfect for snacks, picnics and lunchboxes.

This zesty orange, fennel and pea shoot salad makes a vibrant spring side dish. Add grilled prawns or halloumi to transform it into a main.

Georgina Hayden’s prebranac recipe – a traditional Serbian dish of slow-cooked butter beans with caramelised onions – takes homemade baked beans to the next level. Serve with crusty bread for a filling vegan lunch or dinner.

Stir up a refreshing kombucha mocktail with our easy recipe. This sparkling concoction has a gorgeous pink hue, thanks to the hibiscus.

Our vegan chocolate cake is dairy-free and egg-free and comes with a vegan buttercream, amaretto and jam filling, and is covered in a gorgeously silky ganache. It’s stop-you-in-your-tracks good!

This gloriously pink rhubarb gin is a cinch to make. It tastes great on its own over ice or in a cocktail. Have a go with our easy recipe – we’ve even got a clever tip for using up the gin-soaked fruit.

Georgina Hayden’s prassinopita is her vegan take on Greek spanakopita. This celebration of greens pie is crammed with courgette and spinach and topped with sesame.

Serve up a big platter of Georgina Hayden’s sweet, sour and juicy pomegranate fattoush as a colourful vegan main or side dish.

Chef Romy Gill shares her easy recipe for lime pickle. Serve this classic condiment alongside an array of Indian dishes.

Simmer lettuce and asparagus in mushroom stock for a deeply savoury and satisfying vegan starter or side dish. Serve with crusty bread. Recipe from Your Daily Veg: Modern, Fuss-free Vegetarian Food by Joe Woodhouse (Kyle Books £22).

Romy Gill believes making homemade pickles and chutneys is good for the soul. Try her family recipe for fragrant mango chutney, and serve with all kinds of Indian dishes.

Pair warm, intensely smoky, chipotle tofu with soothing smashed avocado. This vegan combo is incredible on toast or in breakfast tacos.

Make vegan kimchi with Ching He Huang’s step-by-step recipe. Swap traditional fish sauce for red miso to make this funky, fermented cabbage dish vegan friendly.

Romy Gill shares her recipe for tangy jackfruit pickle (Kathal achaar). Serve this versatile vegan condiment alongside Indian dishes.

Pair pomegranate-glazed aubergines and an easy courgette tabbouleh for a low-effort, big-flavour dinner. Roast or barbecue the aubergines.

Whizz up a batch of green coriander chutney (Dhaniyey ki hari chutney) in just 10 mins. This zingy fresh chutney has a chilli kick. Spoon it over grilled prawns, fish or chicken.

Chef José Pizarro shares his recipe for carajamandanga, a chilled tomato, pepper and courgette soup which is similar to gazpacho. Perfect for a hot day or night.

This simple cabbage soup may be frugal but has big flavours thanks to the smoked paprika and caraway. “It’s wonderfully satisfying,” says Georgina Hayden.

Learn how to make pink pickled onions with this easy recipe. Use the bright pink, tangy onions to adorn burgers, salads and tacos.

Josh Katz’s pide dough recipe makes three balls of springy dough. Use the dough to make pide (Turkish-style oval pizzas), pizzas or flatbreads.

Limoncello spritz is a zippy, lemony livener from Salvi’s in Manchester. Mix limoncello, Prosecco and soda over ice for a seriously summery cocktail.

Crispy shallots add colour, crunch and flavour to all manner of dishes. Sprinkle these golden bits on soups, pasta, hot dogs or curries.

Jollof rice gets a smoky flavour boost in this delicious jollof recipe from Lerato Umah-Shaylor. One helping is never enough.

Masterchef star Nisha Parmar shares her family recipe for corn cob and peanut curry. A creamy, vegan coconut and tomato sauce is laced with curry leaves and peanuts. “All the coastal flavours of Kenya, with Indian undertones and satay vibes, ” says Nisha.

We love using mezcal in cocktails, and this strawberry collins from Los Mochis restaurant in London pairs it with grapefruit soda and lime juice for a zingy and refreshing mix. A perfect use of on-the-turn strawberries.

This speedy plum jam with hints of vanilla and cinnamon uses a clever time-saving trick in the cooking process. Delicious, fragrant plum preserve in a hurry? Yes please.

A Spanish classic, these blistered little peppers offer an unbridled taste of sunshine on a plate and can be cooked from scratch in an instant. Just watch out for the occasional hot one…

You need a zingy taco slaw to cut through the smoky richness of tacos – and this easy, colourful carrot slaw with quick-pickled onions has zest and crunch to spare.

Get ready for Christmas with this freeze-ahead chestnut stuffing recipe from Chantelle Nicholson. Silky, caramelised onions combined with chestnuts, pears and bread make the ultimate comforting stuffing (and it’s vegan, too).

Gourds, squashes and pumpkins of all shapes and sizes are used in dishes across the Indian subcontinent. This colourful pumpkin curry, full of mustard seeds, curry leaves, tamarind and jaggery (cane sugar), takes inspiration from the flavours of southern India.

Learn how to make The Dusty Knuckle’s crunchy-on-the-outside, chewy-on-the-inside linseed baguettes with a step-by-step recipe from the acclaimed London bakery.

Umeboshi are Japanese pickled ume plums (actually a type of apricot), which give a complex, salty-sweet-sour kick to dishes. Can’t get hold of ume? Try our easy British plum umeboshi recipe – it’s the perfect intro to pickling fruit.

This pickled bramble martini is a hedgerow treat. Quick pickle blackberries in wine vinegar, then add a little of the liquor to a martini for a taste of autumn.

Nearly all the ingredients for this fragrant vegan coconut dhal come from the store cupboard. Serve with homemade chapatis for a filling, budget dinner.

This verdant leek risotto is kept fresh, light and peppery thanks to a simple watercress purée stirred through right before serving. Replacing the usual butter with oil also keeps this dish vegan.

Transform a glut of late summer veg into Gill Meller’s runner bean and apple chutney. This tangy pickle will last you well into winter. Root, Stem, Leaf, Flower by Gill Meller is out now (£27, Hardie Grant).

Make a healthy and lively sourdough starter from scratch with our step-by-step starter recipe from The Dusty Knuckle Bakery. This stiff starter is perfect for making the bakery’s linseed baguettes.

Chef Harriet Mansell has created the ultimate vegan gravy recipe, with all the depth and umami of its meaty counterpart. The gravy makes the most of roast and fried alliums, smoked oil and umami-rich miso and mushrooms, but what really elevates it is the roasted yeast, adding an intensity even meaty gravies struggle to achieve.

This fragrant vegan one-pot with cauliflower and giant couscous nods to a Moroccan classic. Perfect served as is for a light lunch or supper.

This vegan coconut curry is packed with filling potato and cashews. It’s sweet, sour and fragrant all at once. Serve as is, or with plain rice or flatbreads.

Try this vegan cacciatore, a plant-based twist on the traditional Italian stew. Wedges of savoy cabbage absorb loads of rich, tomatoey flavour. It’s great served with crusty bread, or with rice or mashed potato if you want something more substantial.

This homemade rhubarb cordial highlights both the sweet and vegetal flavours of rhubarb. It’s a nice light, bright and spritzy drink that should go well with just about everything as it’s not too sweet. Follow our serving suggestion to make a simple rhubarb cocktail.

Butternut squash, sage and hazelnuts are an iconic flavour combination synonymous with the colder months and work really well in this simple, plant based dinner. Using millet – a gluten-free grass seed – instead of rice to create the risotto adds to the earthy, nutty flavours.

Use your air fryer to create absolutely knockout potato wedges and roasties that are fluffy inside and super-crisp on the outside. These mini ones are lightly spiced, just begging to be dipped into mayo or ketchup. Great for a party.

“These dark chocolate truffles taste wonderful – intense, rich and smooth without being too strong. And they contain no dairy at all, so what you get is the purity of the cocoa.” Chocolatier Paul A Young.

This rich vegan tart makes a great Christmas main for a plant-based guest. Savoury frangipane is topped with kale and sweet, sticky miso onions.

Marmite’s deeply savoury flavour mellows out into something sweeter and almost smoky once heated, making it the perfect match for roast parsnips.

Got a vegan guest for Christmas? This vegetable crumble for one makes a hearty and impressive Christmas main. Slow-cooked root veg and beans sit in a creamy, plant-based sauce, finished with a flavoursome crumble topping.

Vegan quiche? Yes, it’s possible – and very tasty, too. Tofu takes centre stage, creating the same set custard texture as traditional eggs, with plenty of umami-rich mushrooms, garlic, tahini and vegan cheese ensuring the flavour is on point.

A breakfast worth getting up for, these plant-based pancakes are light, fluffy and speckled with tangy blueberry flavour.

Lasagne is usually a celebration of all things meaty and creamy, with a rich ragù and creamy bechamel layered between silky pasta sheets. With just a few swaps, however, it becomes a wonderful vegan dish thrumming with Italian flavour.

Healthy, fresh tasting and with a rich finish thanks to coconut milk, this is an easy curry to knock together on a busy weeknight. The tamarind and lime cut through the creaminess to create flavour harmony.

Using dried instead of tinned beans is cheaper and offers up more flavour, but most of us don’t bother due to the time it takes. A pressure cooker is the solution – better for your time, wallet and for the environment. These refried beans beat anything you can buy and are the perfect introduction to pressure cooking and dried pulses (a match made in heaven).

This is a full-flavoured, in-your-face crispy chilli oil, with plenty of fire, spice and floral numbness from the Sichuan peppercorns. Use it as a base recipe to then tweak, amend and experiment with until you’ve found your perfect combination.

Learn to make classic twisted pretzels with this authentic recipe from food writer and historian Regula Ysewijn. They’re easier to make than you’d think!

A one-pot beauty full of earthy root veg, creamy beans and the unmistakably wintry flavour of chestnuts, this vegan sausage casserole proves you don’t need meat to create something hearty, warming and seriously tasty.

Light, springy and seriously moreish, this vegan Victoria sponge is packed with fresh lemon flavour, vegan buttercream and raspberry jam.

Traditional brownies rely on eggs to help them rise and create that gooey, fudgy texture – but plant-based superstar chia does the job just as well. Give these vegan brownies a try and see why they’re one of our favourite plant-based bakes.

Close your eyes and feel the Mediterranean sun beating down on you as you take a bite out of vegan dark chocolate bark studded with pistachios, rosemary-flavoured salt and little bursts of candied peel.