Start with something delicious.

You'll need

• 900g potatoes, peeled and cut into 3cm chunks
• 2 tbsp rapeseed or olive oil, divided
• 1 onion, finely chopped
• 2 carrots, coarsely grated
• 2 garlic cloves, crushed or finely chopped
• 2 tbsp tomato purée
• 1 tsp dried mixed herbs
• 2 x 400g tins green or brown lentils, drained and rinsed (about 480g drained)
• 1 x 400g tin chopped tomatoes
• 150ml hot vegan vegetable stock
• 100g frozen peas
• 75ml unsweetened oat or soya milk
• Salt and black pepper, to taste

Make it

1. Heat the oven to 200°C/180°C fan/gas 6. Cover the potatoes with water in a saucepan, bring to the boil, then simmer for 15–20 minutes until a fork slides in easily.
2. Meanwhile, warm 1 tbsp oil in a deep frying pan. Soften the onion and carrots for 8 minutes over a medium heat, stirring. Add the garlic, tomato purée and herbs; stir for 1 minute.
3. Add the lentils, tomatoes and stock. Bubble gently, uncovered, for 10 minutes until thick rather than soupy. Stir in the frozen peas and cook for 3 minutes. Taste and season.
4. Drain the potatoes well. Mash with the remaining 1 tbsp oil and the plant milk; add a little salt and pepper. A fork works if you do not have a masher.
5. Spoon the hot filling into a roughly 2-litre ovenproof dish. Dot the mash over it, spread gently and roughen with a fork. Bake for 20–25 minutes until the edges bubble and the ridges turn golden. Rest for 5 minutes before serving.

You'll need

• 300g long-grain or basmati rice
• 150g frozen peas
• 1 tbsp rapeseed or vegetable oil
• 1 onion, finely chopped
• 500g chestnut or closed-cup mushrooms, thickly sliced
• 2 garlic cloves, finely chopped or crushed
• 1 tsp smoked paprika
• 1 tbsp plain flour
• 300ml hot vegan vegetable stock
• 1 tsp Dijon mustard
• 1 tbsp reduced-salt soy sauce
• 150ml oat cream or plant-based crème fraîche
• Black pepper, and salt if needed

Make it

1. Cook the rice following its packet instructions. Add the frozen peas for their packet cooking time, usually the final 3–4 minutes, then drain and cover to keep warm.
2. Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the onion for 5 minutes until it starts to soften.
3. Add the mushrooms and cook for 8–10 minutes, stirring now and then, until browned and most of their liquid has disappeared.
4. Stir in the garlic, paprika and flour. Cook for 1 minute, then gradually stir in the stock. Add the mustard and soy sauce, and simmer for 4–5 minutes until the sauce thickens.
5. Turn the heat low and stir in the oat cream for 1–2 minutes without letting it boil hard. Add black pepper, taste before adding any salt, and serve over the rice and peas.

You'll need

• 700g baby or new potatoes, halved (or ordinary potatoes cut into 3cm chunks)
• 1 red onion, cut into wedges
• 2 peppers, deseeded and cut into chunks
• 8 vegan sausages
• 1 x 400g tin butter beans or cannellini beans, drained and rinsed
• 2 tbsp rapeseed or olive oil
• 2 tsp smoked paprika
• 1 tsp dried mixed herbs
• 1 tbsp tomato purée
• 1 tbsp balsamic vinegar, or 2 tsp lemon juice
• 3 tbsp water
• Salt and black pepper, to taste

Make it

1. Heat the oven to 200°C, 180°C fan or gas 6. Put the potatoes and onion on a large roasting tray. Add the oil, paprika, mixed herbs and a little black pepper, then toss everything together.
2. Roast for 20 minutes. Take the tray out carefully, add the peppers and turn the potatoes.
3. Place the sausages among the vegetables and roast for another 20 minutes, turning them halfway through. Follow the packet cooking instructions if your sausages need a different time.
4. Mix the tomato purée, balsamic vinegar and water in a mug. Stir the beans and mixture through the tray, then roast for 5 minutes more until hot and lightly sticky.
5. Check the potatoes are tender and the sausages are cooked through. Taste, add salt only if needed, and serve.

You'll need

• 150g basmati or long-grain rice
• 400g extra-firm tofu, drained
• 3 tbsp cornflour
• 2 tbsp rapeseed or vegetable oil
• 200g tenderstem broccoli, or ordinary broccoli cut into small florets
• 2 spring onions, sliced (optional)
• For the sauce: 3 tbsp sweet chilli sauce
• 2 tbsp reduced-salt soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp rice vinegar, lime juice or lemon juice
• 1 garlic clove, grated or finely chopped
• 1 tsp grated ginger, or ½ tsp ground ginger
• 3 tbsp water
• Optional: ½–1 tsp chilli flakes or sriracha

Make it

1. Cook the rice following its packet instructions. Drain if needed, then cover to keep warm.
2. Pat the tofu dry and tear it into bite-sized, rough-edged chunks. Toss gently with the cornflour and a pinch of black pepper.
3. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 8–10 minutes, turning only every couple of minutes, until golden and crisp. Move it to a plate.
4. Add the broccoli and a splash of water to the pan. Cover for 3 minutes, then uncover and cook for 2 minutes until bright green and tender with a little bite.
5. Whisk the sauce ingredients together, adding the optional chilli a little at a time. Pour into the pan and bubble for 1–2 minutes until glossy. Return the tofu and toss gently to coat. Serve over the rice with spring onions, if using.

You'll need

• 600g carrots, washed and coarsely grated
• 140g dried split red lentils, rinsed
• 1 tbsp rapeseed oil
• 2 tsp ground cumin
• 1 litre hot vegan vegetable stock
• 125ml unsweetened oat milk
• Salt and black pepper, to taste
• Optional: a pinch of chilli flakes; vegan bread to serve

Make it

1. Warm the oil in a large saucepan. Stir in the cumin and optional chilli for 30 seconds.
2. Add carrots, lentils and stock. Bring to a boil, then simmer gently for 20–25 minutes, stirring occasionally, until the lentils are soft. Add water if needed.
3. Stir in the oat milk and heat through. Leave chunky or blend carefully with a stick blender off the heat.
4. Taste before adding salt and pepper. Serve with bread if using.

You'll need

• 200g dried egg-free pasta
• 150g frozen peas
• 1 tbsp olive or rapeseed oil
• 2 garlic cloves, peeled and finely chopped
• 1 lemon, washed (zest and 1–2 tbsp juice)
• ¼ tsp salt, plus more to taste
• ¼ tsp black pepper
• Optional: a pinch of chilli flakes

Make it

1. Boil a large pan of water. Add the pasta and cook following its packet timing. Add the peas for their packet cooking time, usually the final 3–4 minutes.
2. Meanwhile, gently heat the oil in a frying pan. Cook the garlic for 1 minute without browning.
3. Reserve a mug of pasta water, then drain the pasta and peas.
4. Toss everything with the garlic, lemon zest, 1 tbsp lemon juice, salt, pepper and 3 tbsp pasta water. Add more water or lemon juice to taste; add chilli if using. Serve straight away.

You'll need

• 200g dried pasta
• 2 garlic cloves
• 400g chopped tomatoes
• 100ml oat cream
• 2 handfuls spinach

Make it

1. Cook the pasta, saving a mug of water.
2. Fry garlic, add tomatoes and simmer for 8 minutes.
3. Add cream and spinach. Toss with pasta, season and serve.

You'll need

• 1 onion
• 1 red pepper
• Smoked paprika and cumin
• 400g chopped tomatoes
• 400g mixed beans

Make it

1. Soften the onion and pepper.
2. Add spices, tomatoes and beans.
3. Simmer for 15 minutes and serve with rice.

You'll need

• 1 onion
• 2 garlic cloves
• 1 tbsp curry powder
• 400g chickpeas
• 400ml coconut milk
• 2 handfuls spinach

Make it

1. Soften onion, then add garlic and spice.
2. Add chickpeas and coconut milk; simmer 15 minutes.
3. Fold in spinach and serve with rice.

You'll need

• 200g firm tofu
• 150g noodles
• 300g stir-fry vegetables
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• ½ lime

Make it

1. Fry cornflour-coated tofu until crisp.
2. Cook noodles and stir-fry vegetables.
3. Add soy, maple and lime; toss until glossy.