A week of vegan recipe ideas

There’s no better way to spend a Sunday evening than tucking into a cosy supper. This potato and cauliflower curry celebrates hearty veg, seasoned with fragrant ginger, garlic and garam masala. Any leftovers from this generous dish make for a great packed lunch during the week.

This vegan stir-fry is packed full of sweet and spicy flavours. The secret to achieving crispy tofu is ripping into pieces and coating in cornflour before frying. Add chunky veggies like peppers and Tenderstem broccoli and infuse with garlic and ginger. Finish with a splash of our teriyaki sauce, a handful of crunchy cashews, and a scattering of punchy red chilli and spring onion.

Skip the meat but not the flavour with this ultimate paella, which cleverly uses vegan chorizo as the star of the show. Sugar snap peas and asparagus spears add a pop of green, while the paella rice is full of rich flavour - simmered in tomato purée and vegetable stock. A squeeze of lemon juice and chopped parsley brightens up the dish.

Give your gut some love with these wholesome buddha bowls. Top nourishing whole grains with roasted sweet potatoes, zingy kale salad and lemony butter beans. Sliced avocado adds some healthy fat and a dash of our Good Gut 35+ gut booster mega mix provides crunchy texture. Serve with a drizzle of subtly sweet tahini dressing.

A busy weeknight calls for a simple traybake that’s just as easy as it is satisfying. Roast chunky chips with smoky veggie sausages, Spanish manzanilla olives, red peppers and cherry tomatoes. Serve with a creamy aioli made with Plant Kitchen vegan mayo, crushed garlic, a teaspoon of Dijon mustard and a squeeze of lemon juice.

Skip the Friday night takeaway and kick the weekend off with some homemade burgers. Stack our mighty Plant Kitchen steak burgers on soft wholemeal rolls with melty plant-based cheese, leafy greens, and a slice of juicy tomato. Don’t forget a drizzle of our special burger sauce, infused with tangy gherkins and cooling dill oil.

Dinner can’t get any easier with this veggie gyoza ramen which comes together in just 15 minutes and uses only five ingredients. Simmer soft noodles and colourful veg like purple sprouting broccoli and snap peas in rich ramen broth for five to seven minutes. Then add a few warmed gyoza and top with a sprinkling of our crunchy chilli toppers, loaded with crispy onions, seaweed, chilli and ginger.