Serves 2 - 3

This is inspired by a wagamama dish, from their restaurants & recipe book. It’s a long standing favourite. Recently I went back to wagamama for the first time in years, and I’m pretty sure our rendition is better! Ingredients 2 servings of precooked Udon noodles, we use Tesco own brand 1 pack of extra firm tofu (200g), cut into 0.5cm slices 5 tbsp cornflour 0.25 tsp smoked paprika, just for color 1 tsp beef flavour stock powder veg oil 200g or so mushrooms, sliced, we use oyster for the sauce: 0.5 tsp garlic powder 2 tbsp soy sauce 1 tbsp vinegar, we use rice vinegar 0.5 tsp sugar dash sesame oil 3 tbsp curry paste, we use Jamie Oliver’s madras curry paste 500ml veg stock 100g pack spring onions some extra veg, pick from: 1 carrot peeled or 2 pak choi, sliced or the greens from a cauliflower, sliced Method Slice the tofu, rougly 0.5cm thick slices. Put the 5 tbsp cornflour in a takeaway tub with a lid, add the 0.25 tsp smoked paprika, a couple of grinds black pepper, and 1 tsp beef stock powder. Add the sliced tofu and shake until well coated. Heat a non-stick frying pan with a generous layer of veg oil. Fry tofu on high heat until crispy and golden on both sides, then set aside. ...

Bursting with flavour, and a great way to use up some curry paste. Ingredients Curry 4 garlic cloves 20g ginger 30g galangal 3.5 tbsp thai red curry paste 800g tinned jackfruit 6 makrut lime leaves 400ml coconut milk 1 tbsp vegan fish sauce (to taste*) Side Salad 160g vermicelli noodles Oil 120g cucumber, thinly sliced 3 tbsp rice vinegar 20g fresh mint 20g fresh coriander Method Cook noodles, then drain and rinse with cold water. Then add oil, leave to one side. Blend garlic, galangal, lime leaves, and ginger. Fry for 3 minutes with curry paste. Pull apart the jackfruit (shred it). Add in the jackfruit for another 3 minutes Add the coconut milk, simmer for 10 minutes. Make the cucumber salad in a bowl. Season the curry with fish sauce. Plate your curry, noodles, and salad. ...

A Tuscan dish that I wasn’t really sure what it’d turn out like: it turned out good! And easy. A great combo. Ingredients 400g vegan sausage (any) 250g baby potatoes 2 - 3 tbsp nurtitional yeast 0.5 tsp oregano 4 cloves garlic 1 - 2 shallots 2.5 - 3 cups water 2 beef stock cubes 2 bay leaves 3 - 5 large handfuls spinach 60g cashews + 1 cup water ...

Exactly what it says on the tin; it may throw you for a second, but stick with it and your won’t regret it! Ingredients Tofu 400g firm tofu 2 tbsp soy sauce* 1 tbsp oil 1 tsp paprika 1 tsp cumin Sauce Onion 4 cloves garlic 2 tbsp tomato paste 1 tsp sriracha 1 tsp cumin 1 tsp coriander 1 oxo stock cube 1/4 - 1/2 tsp cinnamon 1/2 cup orange juice 1 tbsp cocoa powder ...

I don’t often roast veggies, but this converted me :p Ingredients 600g potatoes diced 1 tsp oregano 1 tsp thyme 1 tsp onion granules Lemon zest Oil 1 tsp harissa 2 tsp golden syrup* 1 tsp cumin Can of chickpeas 1 broccoli head chopped 150g cherry tomatoes 1 cup soy yoghurt plain 1 cucumber 1/4 cup fresh dill 2 tbsp lemon juice Salt and pepper Method Turn oven to 200 degrees. Add potatoes and coat with zest, thyme, oregnao, onion granules, salt and oil (can add to bowl and mix/shake) then bake for 40 minutes. Halfway, combine harissa, syrup, cumin, chickpeas, broccoli and tomatoes and roast for 20 minutes. To make your sauce, mix your yoghurt, cucumber, dill, lemon juice and season. Layer your plate with sauce and roasted veg! ...

A classic from BBC Good Food, made vegan. Ingredients 1 onion 1 red pepper 4 garlic cloves 1 tsp coriander 1/2 tsp paprika 1 stock cube 3 tbsp vegan red pesto Can of chopped tomatoes Can of mixed beans Handful of fresh coriander Garlic bread (to serve) Method Fry your onion and pepper with a pinch of salt until soft. Add in your garlic for another minute. Add in your pesto, coriander, crumbled stock cube, and paprika for another minute. Add your beans, tomatoes and 1/2 can of water. Simmer uncovered for 10 minutes. Top with fresh coriander and serve with garlic bread. ...

A very flavourful pasta dish! From Rainbow Plant Life. Ingredients 2 tbsp olive oil 2 med onions 4-6 garlic cloves 1 tsp red pepper flakes 1 tsp oregano 150g tomato paste 1-3 tbsp soy sauce 2 tbsp nutritional yeast 4-5 sundried tomatoes 200-275g spaghetti Method Boil your pasta (you’ll need the water for later). Thinly slice your onions. Then fry in a non-stick pan for 20 mins. Stir frequently. Add in sliced garlic for 5 mins. Add in red pepper flakes, oregano and cook for 30 seconds. Add in tomato paste for 2-3 mins. Add in soy, yeast, and tomatoes. Add in 1/2 - 1 cup of your pasta water. Mix in the spaghetti! ...

I know, sounds a bit cursed right? Hold off your judgement until you’ve tried it! From BOSH. Ingredients 800g jackgruit in water (2 cans) 3 tbsp oil 1 tsp salt 1/2 tsp pepper 1/2 tsp sugar 2 tsp oregano 2 tsp sage 2 tsp onion powder 1 tsp garlic powder 1/2 tsp thyme Gravy granules 2 servings of oven chips Method Toss jackfruit onto a baking tray and coat in seasonings and oil. Use your hands to ensure it’s well covered. Bake for 20 minutes at 200 degrees celsius. Take out of oven and stir. Put back in for another 20 minutes (check you chips, you can add them in now too). Make your gravy. For more flavour, I add onion and garlic granules to mine! Remove from oven. Tear jackfruit with a fork. Serve chips. Load on jackfruit and gravy! ...

Who doesn’t love a good taco? Ingredients 2 onions 7-8 garlic cloves 1 can chopped tomatoes 2 tbsp tomato puree 4 tbsp sriracha 1 tbsp golden/maple syrup 1 tbsp balsamic vinegar 1 tbsp paprika 1 tbsp cumin 1/2 tsp cinnamon 2 tsp oregano 1 tsp salt 1 tsp chilli powder 6 small tortillas 2 cans of jackfruit Vegan cheese Method Fry half of your garlic and one of the onions until soft. Place into a blender along with the following 11 ingredients, blend until smooth. Fry your second onion, garlic and jackfruit. When soft, add 200ml of your sauce. When done, put to one side. Dip your tortillas in your sauce and then fry. Place your filling and cheese on half of the tortilla and fold in half. When done, dig in and dip into the remainder of your sauce. ...

A quick and easy lentil dahl, which easily tops many which are more complicated. Ingredients Onion 6 garlic cloves Chilli 2 tsp ginger 1 heaped tbsp chilli powder 4 tsp curry powder 1 tsp turmeric Stock cube A can of chopped tomatoes A can of coconut milk 1/2 cup red lentils Method Fry your onion, garlic and chilli until soft. Add in your spices and stock cube for 1-2 minutes. Add the rest of the ingredients and simmer for 20-30 minutes. Lid on except for the last 5 minutes. Serve with rice. ...