Step 1

Prepare the vegetables as described. Pre-heat the oven to 180C.

Step 2

Heat 2 tablespoons of water or a tablespoon of olive oil in the base of a large pan. Add the onion and garlic. Sauté on a medium heat until they start to soften.

Step 3

Add 1 teaspoon of dried mixed herbs and the cumin seeds. Continue to saute for a couple of minutes.

Step 4

Pour in the vegetable stock. Add the potatoes and carrots along with the nutritional yeast, remaining mixed herbs, ground cumin, paprika and pinch of black pepper. Bring to the boil then reduce the heat and simmer for 10 minutes.

Step 5

Add the prepared green beans, cabbage and chickpeas to the pan and simmer for another 5-10 minutes until the vegetables are soft.

Step 6

Whilst the vegetables are cooking, pop the prepared cauliflower florets into a baking tin. Drizzle with a little olive oil and sprinkle over a little black pepper.

Step 7

Place the tray in the oven and roast for 15-20 minutes until the cauliflower is lightly browned and tender.

Step 8

To serve, pour spoonsful of stew into serving bowls and top with 4 cauliflower florets per person. Garnish with pumpkin seeds and serve immediately.

Step 1

Pre-heat the oven to 180C

Step 2

Slice the red onion. Scrub the potato and chop into small chunks. Wash and de-seed the red pepper and chop into smallish chunks.

Step 3

Spray the base of a large oven-proof dish with a few squirts of olive oil. Scatter the chopped veggies into the dish and pop in the oven.

Step 4

Now wash and chop the courgette into smallish chunks and wash the cherry tomatoes. If they are large, cut in half otherwise leave whole.

Step 5

Trim the ends of the beans.

Step 6

After 15 minutes, remove the roasting veg from the oven and turn with a large spoon. Add the courgette to the dish and return to the oven.

Step 7

After another 10 minutes, add the cherry tomatoes and green beans to the dish. Return to the oven for another 10 minutes.

Step 8

Drain the tin of flageolet beans and rinse well.

Step 9

Remove the roasting veggies from the oven. Scatter the flageolet beans over the veg and stir them in. Return the dish to the oven for another 2 minutes to warm the beans through.

Step 10

Finely chop the fresh herbs. Remove the dish from the oven and scatter the fresh herb over the top. Season with salt and pepper.

Step 11

Serve the veggies into large dishes. Garnish with a good glug of oil and eat straight away as it is or with a chunk of sourdough bread or focaccia.

Step 1

Prepare a mixture with chickpea flour, a pinch of salt, spices, and water – it should have the consistency of cream or thick gravy. Take care of pouring the water slowly to avoid the mixture becoming lumpy (I use a balloon whisk, which works really well). If possible, leave the prepared mixture to rest for 40-60 min. or even more – it will become more homogeneous.

Step 2

Cut the vegetables into small squares, and chop the sage leaves.

Step 3

Pre-heat the oven to 200°C/ 400ºF,

Step 4

Oil the standard baking tray and evenly distribute all the vegetables and sage.

Step 5

Pour the mixture over the vegetables and place into the oven for 25-30 min, until the mix is set and the vegetables are cooked.

Step 6

Let it rest for several minutes, cut it into pieces of your desired size and serve. Eat either warm or cold.

Step 1

Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1.5cm. Bring to a rolling boil over medium-high heat, reduce the heat to low, and simmer until tender but not mushy, for about 30-40 minutes.

Step 2

Whisk all the ingredients for the marinade in a bowl.

Step 3

Add the tofu and cauliflower, mix well to coat, and leave to marinate for at least 20 minutes.

Step 4

Heat the oven to 425ºF/200ºC.

Step 5

Evenly spread the ‘paneer’ and cauliflower florets on an oiled baking sheet and roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife – 20 to 25 minutes.

Step 6

Meanwhile, make the dressing: combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.

Step 7

When the cauliflower and paneer are ready, serve on the bed of lentils drizzled with a couple (or more!) tablespoons of the coriander dressing.

Step 8

Store any leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using

To make the red sauce filling:

Heat two tablespoons of water in a large pan. Steam fry the onion, celery and carrots until slightly softened. Add the garlic, mushrooms, bay leaf, oregano, mung beans, tomatoes, tomato paste, ketchup, Worcestershire sauce and marmite.
Simmer for about 20 minutes, stirring occasionally.

To make the white sauce

Crumble the tofu into a blender, add the other ingredients and blend until smooth and thick. Add more milk to thin as needed to make it pourable.

Assembly

Layer with red sauce filling, lasagne sheets, white sauce, cabbage leaves into a deep oven proof dish.
Optional: Top with cheeze sauce and seedy parmesan topping.
Bake at 180oc/Gas 4 for 40 minutes until pasta is softened and browned on top.

Step 1

Turn oven on to 180 C

Step 2

Mix the mashed garlic and tahini together in a small bowl to form a thick paste.

Step 3

Lay out the bread slices onto a baking tray, spread one side with the garlic and tahini paste. Pop them in the oven for about 25 minutes or until slightly brown and crunchy.

Step 4

Steam the broad beans until tender, drain and place in a bowl. Once cool enough to handle, remove the bitter outer layer and discard.

Step 5

Add the lime juice and Balsamic vinegar glaze to the broad beans, add the chopped mint, capers and combine until the beans are well coated.

Step 6

Arrange the lettuce and celery on a plate.

Step 7

Spoon the broad bean mixture on top.

Step 8

Remove bread from oven and cut into croutons.

Step 9

Arrange croutons over the plate, top with yoghurt and the lime zest.

Step 1

Cut any larger new potatoes into equal size. Pop in a pan of boiling water or steamer basket and cook for 10-15 minutes until just soft when pricked with a knife. Drain and leave to cool in the colander.

Step 2

Make the lemon dressing (if you don’t have any in the fridge) and pour 8 tablespoons into a small bowl. Add the red onion to soak for a few minutes whilst the potatoes are cooking.

Step 3

Prepare the sugar snap peas by trimming the ends and peeling of any tough bits. Slice in half.

Step 4

Grab a large bowl. Tear the spinach into smallish pieces and scatter onto the bottom of the bowl. Add half the prepared mange tout and half the red onion.

Step 5

Cut the potatoes into bite-sized chunks and scatter into the bowl.

Step 6

Add the remaining sugar snap peas and red onion to the bowl. Drizzle on the dressing. Scatter pistachios and fresh herbs over the top and serve straight away.