Vegan

Roast, relax, repeat with this big-flavoured vegan salad featuring sticky, caramelised pumpkin.

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Fudgy baked eggplant and chickpeas combine with a spice-scented tomato sauce in this dish, served on feast days.

Start the week on the right foot by mixing up a batch of overnight oats for the days ahead.

Loosely inspired by colcannon, the Irish dish combining spuds and greens, this is like no mash you’ve experienced before.

Quick to make and loaded with vegetables, this is the sort of accidentally vegan dish everyone will enjoy.

Big-flavoured, meat-free and cheap to make, this works as a dip served with crunchy toast or as a sauce alongside grilled or roasted ingredients.

Nnasu dengaku makes for a quick and comforting vegetarian dinner.

When it’s taco Tuesday at your place, here’s an easy dish that uses mostly pantry ingredients.

This beloved Malaysian dessert is an irresistible combination of chewy sago pearls, creamy coconut milk and rich syrup.

The Korean rice dish bibimbap is often served with beef. But here’s a summery version even vegans can get behind.