Check out our chefs' menu of over 100 plant-based dishes. 

Want dinner on the table in a matter of minutes? Get inspired with these quick vegan dinner recipes.

This Sri Lankan inspired aubergine curry is colourful and vibrant to look at and the perfect balance between sweet, salty and sour in flavour. 

Most of us grew up with meat as the hero of our meals and with vegetables taking up the mere corners of our plates. It can be hard to know where to start if you're trying to flip the script and cook plant based meals that don’t feel like just eating a plate full of sides. Building an exciting, yet satisfying meal around vegetables - whether that’s a bunch of carrots or a humble head of cauliflower - can sometimes feel like a little daunting and underwhelming task. 

The secret to preparing vegetables that mimic how meat acts and tastes in a recipe is pretty straight forward: just treat it like meat. What we mean by that is to just adapt and replicate the processes typically associated with cooking meats, when cooking plants. Our new series, “How to Replace Meat in Everything” explores just how to do that in an easy, unfussy and delicious way. 

We have our favourite pantry and freezer staples to thank for this crispy, salty, moreish fried rice. Cooked rice, tofu, frozen peas and sesame oil come together to form its delicious base, to which we add ginger, spring onions and pak choy for extra layers of flavour and texture. See this recipe as a starting point, and experiment using whatever you have on hand. Carrots? Great! Mushroom? Yum. Kale? Even better. The possibilities are endless. 

We have our favourite pantry and freezer staples to thank for this crispy, salty, moreish fried rice. Cooked rice, tofu, frozen peas and sesame oil come together to form its delicious base, to which we add ginger, spring onions and pak choy for extra layers of flavour and texture. See this recipe as a starting point, and experiment using whatever you have on hand. Carrots? Great! Mushrooms? Yum. Kale? Even better. The possibilities are endless.

This gingery, citrusy and flavour packed vegan stir fry takes just one pan and under thirty minutes to pull together. It relies on  (what may seem like far too much) ginger and spring onion to create a deep, flavourful, addicting pan sauce that thickens and coats every noodle as it cooks. Resist the urge to skimp on these two ingredients and you'll never look back. 

Easy to make and impossible to put down, this crispy, deeply flavoured vegan paella can be on your table in less than 25 minutes. 

Easy to make and impossible to put down, this crispy, deeply flavoured paella can be on your table in less than 25 minutes. 

This bright, fresh and zingy pasta is spring simplicity at its best. It comes to life with the acidity and tang of green olives and lemon zest and is balanced by the sweetness and depth of asparagus, a combination of soft herbs and crisp garlic. It also comes together in the same time it takes to boil a pot of water and cook your pasta - if that isn’t a peak weeknight dinner I don't know what is.

Once you see how quickly and easily this stir fry comes together, it will become your new weeknight favourite - whether you eat it with cauliflower or sushi rice. 

PSA: This vegan pad thai can be on your table faster than you can even order take out. It's deeply sweet, savoury, and punchy all at the same time and has become our go-to weeknight recipe. If you find yourself eating the whole batch in one sitting (we've been there), double it up and enjoy the greatest working-from-home lunch that ever was.

Quick Vegan Dinners

Vegan Aubergine Curry