“This recipe highlights the versatility of frozen vegetables and pantry essentials, and it’s completely vegan. Incorporating blended silken tofu into sauces is one of my favourite methods to add vegan protein to meals. Serve this dish with chopped pistachios and nutritional yeast for added flavour.” — Dr Chintal Patel
Use this shredded chicken to add to your favourite salads and sandwiches. A useful timesaver, it can be made ahead and kept in the fridge for up to three days
Try this healthy meze-style turmeric chicken with butter bean hummus, roasted peppers and broccoli. Barbecue the chicken and peppers, if you like
Take inspiration from potato dauphinoise for this rustic veggie pie that’s bursting with caramelised leeks and cheese. It’s ideal for a cosy evening in
Combine crispy shallots, warming spices, crunchy nuts and soft fruits to make this stunning pilaf. Serve alone with yogurt, or alongside veg, meat or fish
Take time caramelising the onions in this dish – cooked slowly for about 20 minutes, they’ll soften and become jammy and sweet. They’re the star of this tart
Create this tropical-tasting zingy salad with pineapples, fibre-rich black beans and avocado. Pineapples are a rich source of antioxidants
Walnuts make a tasty addition to this vegan salad and are a source of plant compounds called polyphenols which guard against inflammation
“An ideal Friday night recipe that captures all the takeaway vibes but is conveniently made at home in no time. This vegan option is perfect for Veganuary, but tofu can easily be replaced with alternative proteins like paneer or chicken. You can also include a couple of eggs in the vegetable noodles, and feel free to swap out the vegetables for seasonal alternatives.” — Dr Chintal Patel
