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

There are days where we want dinners that are big on flavour but little on effort, and these recipes will definitely see you through them.

We recently asked our Instagram community if they’d ever struggled with being 100% plant-based. It turned out the answer was yes. So much yes. And it inspired us to turn your fess ups into tasty recipes, but no judgement if the pans stay in the cupboard.

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. 

This creamy, indulgent and aromatic curry is the perfect dish to make when you are craving a takeaway but are in the mood to cook something healthier. It’s easy to make, cooks in thirty minutes and packs plenty of flavour. 

This sticky, salty and sweet hoisin aubergine stir fry is the perfect dish to add to your cooking repertoire. It’s quick and easy to make and you can tweak the flavours (ie chilli heat) to your liking. 

Blog Collection: Five Ingredient Dinner Recipes

Simple Dinners

Vegan Tofu Tikka Masala