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Vegetarian and vegan recipes

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
Vegan cinnamon, apple and raisin rolls

Vegan cinnamon, apple and raisin rolls

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

Makes 9 rolls

    • For the dough:
    • 475g spelt flour
    • 25g cornflour
    • 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
    1. Grease and line a 20cm square baking tin with baking paper.
    2. Put all the dough ingredients into a mixing bowl, and mix well.
    3. Tip the dough out onto a lightly floured surface and knead until smooth and elastic.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. While you wait, preheat the oven to 180°C/160°C fan/gas mark 4.
    10. 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.
Winter panzanella salad

Winter panzanella salad

Frozen veg is a winner in the battle against food waste, and this hearty, flavour-packed salad also makes use of stale bread, one of the most wasted food items in the UK
See the recipe

Serves 4

    • 1 pack (600g) M&S frozen root vegetable selection
    • 200g leftover crusty bread, such as sourdough or ciabatta, torn into chunks
    • 4 tbsp Collection Sicilian extra virgin olive oil
    • 2 tbsp Collection aged balsamic vinegar of Modena
    • 2 tsp Dijon mustard
    • ½ lemon, juice only
    • 100g walnuts
    • 150g kale, stalks removed, leaves roughly torn
    • 2 apples, cored and cut into thin wedges
    • Small handful dried cranberries
    • 100g Roquefort Revelation (optional)
    1. Preheat the oven to 180°C/160°C fan/gas mark 4. Roast the root vegetables according to the pack instructions. For the last 10 minutes of cooking, add the bread and a drizzle of olive oil. Roast until the bread is crisp and the vegetables are tender.
    2. Meanwhile, to make the dressing, whisk the remaining olive oil with the balsamic vinegar, mustard and lemon juice. Season to taste.
    3. Toast the walnuts in a dry pan over a medium heat until fragrant. Roughly chop and set aside.
    4. Tip the kale into a large serving bowl and pour over half the dressing, massaging it into the leaves to tenderise them. Top with the sliced apple and stir.
    5. Tumble the roasted veg on top of the kale. Scatter over the cranberries and toasted walnuts, crumble over the Roquefort, if using, then drizzle over the remaining dressing to taste.
Sweet and spicy vegan everything wrap

Sweet and spicy vegan everything wrap

Load up wraps with veggie balls, creamy beetroot dip, caramelised onions and shredded veg, then let everyone roll them up themselves. Any leftover dips are great for sandwiches
See the recipe

Serves 4

    • 4 carrots, peeled and finely sliced into shards
    • 1 lime, juice only
    • 12 Plant Kitchen veggie balls
    • 4 M&S extra virgin olive oil piadinas
    • 1 pot M&S houmous with extra virgin olive oil
    • 60g wild rocket
    • Bunch fresh parsley, chopped
    • For the caramelised onions:
    • 4 white onions, sliced
    • 1 tbsp soft brown sugar
    • For the beetroot dip:
    • 1 pack (250g) M&S British baby beetroot
    • 50g cashew nuts
    • 1 tsp M&S hot chipotle chilli paste
    1. Preheat the oven to 180°C/160°C fan/gas mark 4.
    2. First, make the caramelised onions. Put the sliced onions into a baking tray and sprinkle over the sugar, 1 tbsp olive oil and a pinch of black pepper. Stir to coat evenly, then bake in the oven until the onions are tender and golden and the sugar has caramelised – around 25 minutes.
    3. While the onions cook, tip all the beetroot dip ingredients into a blender along with 1 tbsp olive oil and a pinch of salt. Blitz until smooth and combined. Set aside.
    4. Put the carrots into a small bowl. Add the lime juice and a little black pepper, mix, then set aside.
    5. Heat a splash of olive oil in a wide-based pan and fry the veggie balls, turning occasionally, for 10 minutes until they are golden brown.
    6. Just as the onions finish cooking, put the piadinas into the oven to warm through.
    7. Assemble your wraps by smearing spoonfuls of houmous and beetroot dip over each of the warm piadinas. Top each one with shards of carrot, rocket and three of the veggie balls, then add the caramelised onions and a scattering of fresh parsley before rolling up the wraps. Wrap some foil around the bottom of each to prevent mess, if you like.
Winter greens and filo tart

Winter greens and filo tart

A real celebration of seasonal vegetables. Mix up the greens with whatever you fancy – kale, cabbage and broccoli will work well
See the recipe

Serves 6

    • 160g M&S kalettes, stalks trimmed, halved
    • 150g cavolo nero, stalks removed, roughly chopped
    • 1 large leek, finely sliced
    • 2 cloves garlic, finely chopped
    • 3 large eggs
    • 125g crème fraîche
    • 150g Greek yogurt
    • 50g pine nuts, toasted
    • Small bunch thyme, leaves picked
    • 1 lemon, zest only
    • ¼ red chilli flakes, to taste
    • 200g filo pastry
    • 80g feta
    1. Preheat the oven to 200°C/180°C fan/gas mark 6. Blanch the kalettes and cavolo nero in a pan of boiling salted water for 2-3 minutes, until just tender. Drain and leave to steam-dry on some paper towels before squeezing out any excess moisture.
    2. Heat a splash of olive oil in a saucepan over a medium heat. Add the leek with a little salt and cook for 10-15 minutes – adding the garlic for the last 3 minutes – until soft and sweet. Allow to cool.
    3. Whisk the eggs, crème fraîche and yogurt in a large bowl to combine. Add the pine nuts, thyme leaves, lemon zest and chilli flakes, along with the cooled leeks. Stir in the cavolo nero.
    4. Using a pastry brush, lightly oil a loose-bottomed 24cm tart tin. Layer the filo pastry sheets over the base, brushing each sheet with oil and overlapping as you go, leaving an overhang around the edge.
    5. Spoon the filling into the tart case, arrange the kalettes on top and crumble over the feta. Scrunch the edges of the pastry to create a rim and brush with a little more oil.
    6. Place on a baking sheet and bake at the bottom of the oven for 35-40 minutes, until the pastry is golden and the filling has just set. Remove from the oven and allow to cool in the tin for at least 10-15 minutes before serving with a lemon-dressed green salad.
Warming winter dahl with crispy chickpeas and kale

Warming winter dahl with crispy chickpeas and kale

There’s nothing quite like a hearty dahl on a cold evening – M&S Bombay-style spice paste gives this one a real depth of flavour, with crispy kale and chickpeas adding texture
See the recipe

Serves 4

    • 1 jar M&S Bombay-style spice paste
    • 2 large tomatoes, roughly chopped
    • 200g red lentils
    • 1 carrot, grated (no need to peel)
    • 1 tin chickpeas, drained
    • 1 tsp chilli flakes
    • 75g kale, stalks removed, roughly torn
    • 200g M&S wholegrain basmati rice
    • 120g frozen spinach
    • ½ lemon, juice only (optional)
    • 2 green finger chillies, finely chopped (optional)
    • 1 tsp cumin seeds
    • 1 tsp mustard seeds
    • Handful fresh coriander, to serve
    1. Preheat the oven to 180°C/160°C fan/gas mark 4.
    2. Heat a splash of oil in a large saucepan over a medium heat. Add the Bombay-style spice paste, keeping the jar, and fry for a few minutes, until fragrant.
    3. Add the chopped tomatoes, lentils and carrot. Cover with water and season. Bring to the boil, then simmer, covered, for around 25 minutes until the lentils are tender (add a splash more water if it looks too dry).
    4. Meanwhile, place the chickpeas in a small baking tray. Drizzle a little oil into the used jar of Bombay-style spice paste, shake, then pour the flavoured oil over the chickpeas. Season and scatter over the chilli flakes, then roast in the oven for 10 minutes.
    5. Add the kale and roast for another 5-10 minutes until everything is nice and crispy.
    6. Cook the rice according to the packet instructions.
    7. When the lentils are done, stir in the spinach and simmer for a few minutes until it’s cooked through. Season to taste, adding a squeeze of lemon juice if needed.
    8. Heat a little oil in a small frying pan over a medium heat, then add the green chillies, cumin seeds and mustard seeds. Sizzle for a couple of minutes until fragrant, then add to the dahl.
    9. Serve the dahl topped with the crispy kale and chickpeas and alongside the rice. Add some fresh coriander, if you like.
Ultimate vegan mushroom bolognese

Ultimate vegan mushroom bolognese

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

Serves 4

    • 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
    1. Briefly blitz the onion, celery, red pepper and carrots in a food processor to finely chop (or finely chop by hand).
    2. 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.
    3. 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.
    4. 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.
    5. Meanwhile, cook the spaghetti according to the pack instructions.
    6. 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.
Sticky harissa-baked aubergine with crispy chickpeas

Sticky harissa-baked aubergine with crispy chickpeas

Make aubergines the main event by coating them in a fiery harissa marinade and serving with crispy chickpeas. If you’re really hungry, eat them with flatbreads or pittas
See the recipe

Serves 4

    • 2 aubergines, cut in half lengthways and scored with a sharp knife
    • 4 tsp rose harissa paste
    • 4 tsp M&S Select Farms British honey or maple syrup
    • 2 tins (400g each) chickpeas, drained
    • 335g cherry tomatoes
    • 1 tsp M&S easy chilli
    • 2 tsp M&S easy garlic
    • Plant Kitchen coconut pot, to serve
    • Bunch fresh mint, to serve
    • 200g pomegranate seeds, to serve
    1. Preheat the oven to 200°C/180°C fan/gas mark 6.
    2. Place the aubergine halves cut side up in a baking tray or ovenproof dish, and drizzle over 1 tbsp olive oil.
    3. Smear 1 tsp rose harissa paste and 1 tsp honey or maple syrup over each aubergine half. Bake in the oven for 30-40 minutes, until the aubergine halves are tender and soft to the touch when you push a spoon into the flesh.
    4. Meanwhile, tip the drained chickpeas and cherry tomatoes into a separate baking tray and drizzle with 1 tbsp olive oil. Stir through the chilli and garlic until everything is well coated, then season with a pinch of salt.
    5. Bake in the oven along with the aubergine for 30 minutes, until the chickpeas are crisp and golden and the tomatoes are juicy.
    6. Divide the chickpeas and tomatoes between four plates, and place an aubergine half on top of each. Top each with a generous spoonful of Plant Kitchen coconut pot, a handful of torn mint and a scattering of pomegranate seeds.
to be written

Brown butter chocolate banana cake

An indulgent treat that makes the most of perfectly ripe bananas. Look out for our 25p go bananas bags in store – they’re ideal for this cake
See the recipe

Serves 8-10

    • 150g unsalted butter, cut into small pieces
    • 250g plain flour
    • 1 ½ tsp bicarbonate of soda
    • 100g chocolate, chopped
    • 1 ½ tsp sea salt
    • 4 ripe bananas
    • 80g Greek yogurt
    • 2 large eggs
    • 110g muscovado sugar
    • 110g golden caster sugar
    • 1 tbsp demerara sugar
    • 1 tsp vanilla extract
    • 3 tbsp Collection Italian chocolate hazelnut crème, for icing (optional)
    • M&S edible viola flowers, to decorate (optional)
    1. Line a 20cm round cake tin with baking parchment. Preheat the oven to 200°C/180°C fan/gas mark 6.
    2. Heat the butter in a saucepan over a medium heat, swirling, for 6-7 minutes, until it starts to foam and turn a deep brown. Set aside.
    3. In a large bowl, whisk together the flour, bicarbonate of soda, chocolate and salt.
    4. Mash the bananas in a separate large bowl. Whisk in the yogurt, eggs, sugars and vanilla, mixing until everything comes together. Whisk in the brown butter, scraping it out of the pan.
    5. Whisk the wet ingredients into the dry, mixing until combined. Spoon into the prepared tin and bake in the oven for around 1 hour 15 minutes, until a skewer comes out clean (if the cake is browning too much on top but not cooked in the middle, cover it with foil).
    6. Allow the cake to cool a little in the tin, then remove it from the tin and allow to cool completely. Spread the chocolate hazelnut crème over the top of the cake, if using, and decorate with the edible viola flowers, if you like.