Roasted Vegetable Quinoa Salad
A colourful quinoa salad with roasted peppers, courgette, aubergine, tomatoes and a bright lemon-herb dressing—hearty enough for lunch or a side.
A colourful quinoa salad with roasted peppers, courgette, aubergine, tomatoes and a bright lemon-herb dressing—hearty enough for lunch or a side.
Creamy avocado and chickpeas meet cucumber, tomatoes, peppers and herbs in a fresh Mediterranean-style salad finished with lemon-cumin dressing.
A rich vegan stroganoff with browned mushrooms, paprika, Dijon, vegetable stock and plant cream, finished with lemon and parsley over pasta.
A comforting Nepali masoor dal simmered with tomato, ginger and turmeric, then finished with cumin, garlic, chilli and optional jimbu tempering.
Crisp-edged tofu, coconut milk, green curry paste, vegetables and lime come together in a fragrant Thai green curry with balanced heat and sweetness.
Chickpeas simmer in a creamy tomato masala with ginger, garlic, warm spices, kasuri methi and coconut milk for a satisfying plant-based curry.
Smoky roasted aubergine blended with tahini and lemon anchors this colourful bowl with chickpeas, cucumber, tomatoes, herbs and crisp vegetables.
Roasted spiced sweet potato and savoury black beans fill these vegan tacos, balanced with lime and fresh toppings for a hearty weeknight meal.
Chickpeas and spinach simmer in a tomato-coconut curry scented with cumin, coriander, turmeric and garam masala for a warming plant-based meal.