From brilliant breakfasts like pumpkin-spiced porridge and banana pancakes to nutritious dinners like warming winter dahl and sticky noodle salad, shake up your mealtimes with our vegetarian and vegan recipes
A vegan version of the warming winter treat, made with Plant Kitchen sunflower spread and almond drink. To make these gluten-free, swap the spelt flour for Made Without Wheat plain flour See the recipe
Vegan cinnamon, apple and raisin rolls
Makes 9 rolls
For the dough:
475g spelt flour
1 sachet fast-action yeast
50g caster sugar
2 tbsp cinnamon
½ tsp salt
225ml Plant Kitchen almond drink
55g Plant Kitchen sunflower spread, softened
For the filling:
3 gala apples, peeled, cored and cut into 2cm pieces
2 tbsp cinnamon
100g soft light brown sugar
120g Plant Kitchen sunflower spread
100g M&S natural raisin medley
Demerara sugar, to finish
Grease and line a 20cm square baking tin with baking paper.
Put all the dough ingredients into a mixing bowl, and mix well.
Tip the dough out onto a lightly floured surface and knead until smooth and elastic.
Shape into a ball, return to the bowl, cover with cling film and leave aside in a warm place to prove for 2 hours, or until doubled in size.
Meanwhile, make the filling. Add the apples, cinnamon, soft light brown sugar and margarine to a pan and simmer over a low heat until a sticky sauce forms and the apples are soft. Take off the heat and stir in the raisins.
Tip the dough out onto a floured surface (make sure you have enough flour on the surface that the dough doesn’t stick as you roll). Roll out the dough to a rectangle measuring 50x30cm, with one of the longer edges facing you.
Spread the filling out evenly over the dough. Starting with the edge closest to you, tightly roll up the dough to form a log shape. Trim the edges, then cut into nine equal pieces.
Place the rolls cut side up in the baking tin. Brush each roll with almond milk to glaze, then sprinkle a little demerara sugar on top. Cover with cling film and set aside in a warm place for 45 minutes.
While you wait, preheat the oven to 180°C/160°C fan/gas mark 4.
Remove the cling film and bake the rolls in the oven for 30 minutes. Leave to cool slightly, remove from the tin, then tear the rolls to separate them before serving.
A proper winter warmer that tastes just as good as the meaty version using our new Plant Kitchen veggie mince. Serve with a leafy green salad See the recipe
Ultimate vegan mushroom bolognese
1 white onion, peeled
2 sticks celery
1 red pepper
2 carrots, ends removed (no need to peel)
4 cloves garlic, minced
1 tsp red chilli flakes (optional)
1 pack Plant Kitchen veggie mince
1 tsp M&S smoked tomato paste
1 tin chopped tomatoes
1 tin green lentils
1 tsp Marmite®
400g wholewheat spaghetti
Handful fresh basil, finely chopped
Briefly blitz the onion, celery, red pepper and carrots in a food processor to finely chop (or finely chop by hand).
Heat a splash of olive oil in a large saucepan or casserole over a medium heat. Add the veg with a pinch of salt and sweat for 10-15 minutes, until soft. Add the garlic and chilli flakes, if using, and cook for a further 3-4 minutes until everything is soft and fragrant.
Add the veggie mince and smoked tomato paste and cook for a few minutes, breaking the mince up with a fork. Add the chopped tomatoes and the lentils, along with their liquid.
Fill the empty tomato tin with water and add that to the pan. Season with salt and pepper, turn the heat down to a simmer, cover and cook for 20-25 minutes, until reduced (add more liquid if it looks too dry). Add the Marmite® and simmer for a further 5 minutes before tasting to check the seasoning.
Meanwhile, cook the spaghetti according to the pack instructions.
Stir the fresh basil through the sauce, then use tongs to toss the cooked spaghetti into the bolognese, adding a bit of pasta cooking water if it seems too dry. Serve with extra fresh basil on top.