Recipes

Roasted beetroot and carrot on pearl barley, with a punchy yoghurt dressing

620 kcal · 29 g protein

Street food, at home in a quarter of an hour

890 kcal · 33 g protein

Passata, grated vegan cheese and vegetables of your choice

810 kcal · 21 g protein

Potato slices under a layer of leek, beans and tomato, with a crispy crust

600 kcal · 25 g protein

Rice pudding in a shortcrust base, made with soy milk, in a 24 cm tin, eight pieces

320 kcal · 7 g protein

Crispy from the oven, as a snack or as a topping on soup and salad

270 kcal · 14 g protein

Savoury seeds to nibble or scatter over a salad

290 kcal · 15 g protein

Eight muffins for on the go, 2 per person

380 kcal · 10 g protein

Eight bars from a square tin, 2 per person

470 kcal · 11 g protein

Smooth soup with a crunchy topping

500 kcal · 13 g protein

Aubergine halves from the oven, filled with tomato, chickpeas and pine nuts

660 kcal · 25 g protein

Oven cauliflower with cumin, red cabbage slaw and an avocado and lime sauce

620 kcal · 26 g protein

Everything on one baking tray, with rosemary, smoked paprika and lemon

580 kcal · 23 g protein

Crumbled tofu replaces the ricotta

660 kcal · 29 g protein

Puff pastry base with a filling of tofu and nutritional yeast

480 kcal · 20 g protein

Stew of leek, mushrooms and cannellini beans under puff pastry

910 kcal · 23 g protein

Savoury tart with a creamy tofu filling that sets in the oven, with a crunchy salad on the side

480 kcal · 21 g protein

Ragout of mushrooms and vegan chicken pieces

560 kcal · 25 g protein

Vegetable wrap with za'atar

370 kcal · 10 g protein