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. 

Very few vegetables have the ability to develop texture and flavour as creamy, deep and rich as aubergines and these flatbreads are a great place to channel all those attributes. After being pan fried and stewed (in order to achieve a shawarma-like melty and buttery texture) the aubergines are topped onto yoghurt-y flatbreads and topped with crunchy vegetables and bright pickled onions. 

This vegan urad dal is creamy, rich, and hearty and our Sunday batch cooking recipe of choice - becoming more and more flavourful with every hour it sits in the fridge. Although it's not the quickest dal recipe on Planted (head here if you're short on time), most of the cooking is completely hands off and just requires a little stirring every now and then. 

This fresh and crunchy vegan banh mi is the sandwich we’ll be eating all summer (and autumn, winter and spring) long. It comes together with two different sauces - a bright lime vegan mayo and a peanut sauce, which each coat opposite sides of the roll - and is filled with crispiness and flavour thanks to crunchy fried tofu and pickled vegetables. 

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 super-savoury yet sweet stew draws inspiration from a Moroccan tagine - using dates, harissa and cinnamon to give depth and richness to creamy aubergine and jammy red peppers. 

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

Who said that being busy means you can't have tasty homemade lunches? Not us.

These fresh, crispy and crunchy vegan tempeh summer rolls come together with minimal cooking and in under twenty minutes, making them the ideal summer dinner. They’re filled with a combination of tempeh, mango and cucumber which create layers of texture and flavour and are dipped in a creamy, rich and savoury peanut sauce which make these satisfying enough to keep you going for hours. 

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. 

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. 

This vibrant crunchy salad is the perfect weeknight dinner to impress friends or family. Packed full of colourful veggies, it will stand out on the dinner table and everyone will be going in for second and (sometimes) third helpings. 

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. 

These easy and quick vegan summer rolls are fresh, sweet and sour all at the same time thanks to a five-minute marinade which gives crisp raw vegetables an extra dose of flavour and punch. They come together with minimal stove-top work, making them the ideal too-hot-to-cook lunch or dinner.

Sweet glazed carrots and onions, garlic infused oil and crispy herby barley come together to create the only salad you really need this winter. 

Glazed Carrot, Crispy Onion and Herby Barley Salad  

Who said that being busy means you can't have tasty homemade lunches? Not us. 

These just-sweet-enough, fluffy and juicy vegan blueberry muffins make the perfect make-ahead breakfast as well being the snack every picnic needs. They're satisfying and filling thanks to the spelt flour and plant based yoghurt that hold them together, yet they feel soft, light and airy. They're topped with an easy, crisp and buttery streusel topping which make creates a coffee cake-like muffin but they taste equally delicious without it. 

Taking the oats out of granola might feel counterintuitive, but it makes room for extra clusters of nuts, seeds and coconut flakes. Use this recipe as a base and adjust spices and add-ins based on what you have on hand and are in the mood for - cardamom, orange zest, tahini and cacao nibs are all on the usual add-in rotation. 

We see your freshly baked loaves of bread and raise you these homemade bagels. They're easy to make, so satisfying to eat and will help you beat those cafe breakfast cravings. 

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. 

Turn pantry staples into gooey, soft, sticky buns. The dough for these buns can be made a day in advance, so you can bake these first thing in the morning for someone you love (including yourself) or whenever cravings strike.  

Make way for these game-changing vegan sandwich combinations to up your lunch game. 

In this plant-based take on the classic BLT we replace bacon with smoky slices of roasted aubergine. 

In this plant-based take on the classic BLT we replace bacon with smoky slices of roasted aubergine. This sandwich involves a little bit of cooking, but minimal prep and just a few minutes in the oven means it’ll hardly make a dent of time in your day.

Sweet, salty, melty - perfect. These vegan pumpkin and roasted onion toasties require a little more time than the usual run-of-the-mill toastie, but they're worth every minute. 

This vegan chickpea ‘tuna’ sandwich is as flavourful, quick and easy as lunch can get. It’s extremely cupboard friendly and endlessly adaptable to what you might have on hand. No chickpeas? No problem, use cannellini or butter beans. All out of vegan mayo? Sub it for tahini (loosened with a little water), hummus or even vegan yoghurt. Feeling extra crazy? Leave out the top slice of bread and make it an open faced sandwich. 

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. 

There’s a lot of green in this sandwich, we know. But we're pretty sure that the amount of hummus and pesto between these two slices of bread will make you forget how many of your 5-a day you're getting. 

Yes you heard us right! Sautéed portobello mushrooms, served with fresh veg and coated with spicy garlic mayo, this easy vegan wrap recipe is sure to save your time and fill you up on the go.

These aren't just some of the best overnight oats recipes you'll find on the internet, they're the oats that will give you back your weekday lie ins. 

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. 

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 too 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. 

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. 

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. 

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.

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 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 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.

We have Plenish Milk to thank for the extra dose of creaminess and comfort in these two recipes. Whether you want a bowlful of warm oats with a quick and sweet tahini sauce or a fresh, vibrant chilled bowl of bircher muesli, we’ve got you covered.

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. 

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.

Meal prepping = the best way to make sure you’ve got something delicious and nutritious to eat when social lightning strikes. And we’re here to show you how fun and faff-free it can be when doing it plant-based.

Meal Prep

On-The-Go Lunches

The Ultimate Sandwiches

Ahead-Of-Time-Oats

Quick Vegan Dinners