PLANTED Magazine. Find great recipes, lifestyle advice and have your say.

This vegan courgette salad evokes memories of long summer days and afternoon picnics that last until the sun sets. The courgettes are marinated, which ensures they absorb all of the lovely flavours in the dressing, and also become a lot more tender in texture because of the acidity in the lemon juice. 

This easy and quick summer salad is crunchy, fresh, sweet, sour and savoury - basically everything we’re looking for in a salad to fill our barbecue table this summer. Best of all, because it’s made up of sturdy crisp vegetables, as opposed to soft salad leaves, once dressed it can sit under the sun for hours without wilting or becoming soggy. 

These fresh, sweet and vibrant overnight coconut oats topped with toasty maple-coated coconut flakes are a multifaceted breakfast: they’re the solution both to days that are too hot to cook anything warm and to cold and grey days that require sunshine. Best of all, they can be made at the start of the week and stored in the fridge for an under-thirty second breakfast all week long. 

This cauliflower salad is hearty, colourful and completely delicious. This middle eastern inspired dish is also nutritious, quick to make and very easy to eat a whole bowl-full by yourself. 

This tangy, sweet, crispy, creamy grilled corn and avocado salad is where we'll be if you need us this spring or summer. We like to make a double (or even triple) batch of both the croutons and the grilled corn and save them for a rushed lunch break, ready in minutes. 

A sweet, savoury, crunchy and creamy sweet potato salad that will keep you full, satisfied and happy through to dinner. Due to its resistant and robust components - including dates, walnuts, and cannellini beans - it lasts for hours in a tupperware without wilting, making it an ideal picnic and lunch-al-fresco candidate. 

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.

This recipe was born out of a confession from one of our community, who shared that her greatest weakness is buttered bread. It inspired us to create a recipe for vegan butter which melts, spreads and tastes like the real thing, because no one should be denied a slice of warm buttery toast. 

Vegan English Pancakes could only ask for one thing: a very British filling. So apple pie, meet pancakes. The soft apple and cinnamon filling contrasts beautifully with the buttery crumble, all wrapped in a warm pancake blanket.

When one of our community Lois told us that she "can drop everything but the cheese" we were inspired to create an extra cheesy vegan recipe, just for her. Enter this extra gooey and extra delicious vegan cheese toastie recipe - created to get you through your cheese cravings. It's rich, buttery and comforting and only takes 15 minutes to throw together. 

Lois' Dropping It Like It's Hot Cheese Toastie

Nothing can go wrong during the day after this breakfast - it's scientifically proven. That's what I like to tell myself anyway. It's fresh, juicy, slightly sweet and tangy all at the same time and will keep you full until lunch thanks to the oats. Pro tip: to save extra time, make the pudding base the night before to have breakfast ready in under 10 minutes. 

The original power couple, reinvented for when you need to switch it up from your usual PB&J toast morning routine but don't want to stray too far. It's a classic for a reason after all. These creamy vegan oats come together with minimal effort and make the perfect vessel for jammy stewed fruit and creamy (or crunchy) peanut butter. Yes, you can use store-bought jam instead of stewing your own fruit, but it takes under ten minutes (eight to be precise) and makes everything taste juicy, fresh and delicious.

This quick and delicious overnight oats recipe is our go-to for successful mornings, all week along. It's also extremely adaptable (the yoghurt can be swapped for for milk) and it comes together with minimal work. We paired it with one of our favourite flavour hacks here - seeds toasted in coconut oil and maple syrup - but it tastes delicious with anything you top it with - nut butter, cooked fruit and jam are all on our topping rota. 

When one of our community, Ashleigh, told us about that time "it was my 21st bday party and I NEEDED a chicken tikka masala", we were inspired to create a recipe for a vegan chicken tikka masala that tastes just like classic. It's rich, creamy, delicious and here for when you need it the most. 

This 15 minute just-sweet-enough, creamy and crunchy bowl of oats and stewed fruit is what your busy week needs. To save even more time in the morning, make a big batch of it on a Sunday and have breakfast ready in minutes all week long.

This weeknight pasta is sweet, cosy, and basically comfort food at its finest. It comes together in under thirty minutes and relies mainly on pantry ingredients and pumpkin (or butternut squash) which, when crisped first and then softened with stock and wine, adds creaminess, depth of flavour and heartiness. The ratio of pasta to veg is entirely in your hands: feel free to double the amount of pumpkin and decrease the amount of pasta, for an extra veg-forward dinner that's just as satisfying and delicious. 

The super creamy yet cream-less pasta recipe relies on a humble head of cauliflower to make its velvety, smooth and comforting sauce. Best of all, it's quick (the whole dish can be on the table in under thirty minutes) and endlessly adaptable. If you don't have any peas, you can add sautéed kale, broccoli rabe or your favourite green. If you're not in the mood to make the breadcrumb topping, you can sub it for a sprinkle of vegan parmesan or fresh black pepper and a drizzle olive oil. 

This hearty, warming and flavourful soup is a saviour in disguise. It tastes delicious with whatever veg and beans you have on hand and it develops more and more flavour the longer you store it. Make the whole batch and enjoy leftovers, or double it up and freeze it for a rainy day.

Sometimes all you want is a delicious meal made out of ingredients you’ve got in the cupboard. We hear you. Here are some fantastic vegan recipes using store-cupboard staples.

Delicious Store-Cupboard Recipes For Fuss-Free Cooking

A savoury, sweet, spicy and punchy Thai-inspired vegan red curry, which can be on your table in under 30 minutes. 

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. 

Making vegan coconut yoghurt at home is easy, delicious and so much cheaper than buying it from the shop. In exchange for 10 minutes of hands on prep and a little patience, you'll be rewarded with a creamy, rich and satisfying vegan yoghurt that tastes delicious enough to be eaten on its own. 

This vegan keto granola highly addictive and endlessly customisable. It's gluten-free, grain-free and makes for the perfect breakfast, snack or pick me up. 

A rich, vibrant and spiced stew inspired by a traditional Moroccan tagine - it's salty, sweet and perfectly spiced. 

Creamy, nutty, salty vegan pesto that comes together in basically as long as it takes to cook pasta. 

This bowl full of sticky crispy orange glazed tempeh, quick pickled cucumber, sushi rice and crunchy bits is the perfect weeknight dinner. It's satisfying, packed with flavour and takes less than 30 minutes to put together.

The extra time these require for flipping this vegan pancake cereal (the latest in internet food takeovers) is returned back to you in the form of delicious mini pancakes. These bite sized morsels act as little vessels for the perfect maple syrup ratio, and soak up toppings more efficiently than their larger pancake-siblings. Tuck in friends.

This vibrant and fresh salad is everything we want to eat right now. It’s packed with flavour, thanks to sweet asparagus and mix of herbs, as well as being satisfying and full of texture from the toasted almonds. You can use any grain here - we chose giant couscous for its pasta-like nature - but barley, spelt, regular couscous or rice would all work. 

This salad is crunchy, sweet, salty, punchy, bright and so many other amazing things we're pretty sure you won't even realise you're eating a salad. 

Radicchio Salad w/ Fennel, Pear, Croutons and Caramelised Pecans 

Our lives got a whole lot better when we started making this.

Warm, soft and chewy. Oh, and only five-ingredients.

Sounds wrong, tastes great. This one is fresh, vibrant and sweet. 

We don't throw the word perfect around a lot, but these might come close.

We see you making banana bread, and raise you this fluffy peach traybake.

SIMPLE

Marinated Courgette Salad

Fennel and Peach Salad

Mango Coconut Overnight Oats

Roast Cauliflower Salad

Grilled Corn and Avocado Salad

Sweet Potato and Date Salad

Let us take care of dinner