This dish is inspired by the Cypriot classic, Makaronia Tou Fournou. This is my mum's vegan version which is easier to put together and tastes amazing.

Aubergine gets lovely and smokey on the griddle pan and so works an absolute charm in this dish. A great veggie version of the classic.

Changing the burger game one plant-based patty at a time. A toasted bun, fresh and zesty guac, caramelised onions, and peppers all in one magnificent mouthful.

This creamy and spicy gnocchi is a vegan pasta hit. It's giving all the chorizo vibes without the actual chorizo. And we're here for it.

The ultimate plant-based bolly. Rich and moreish. The crunch from the walnuts makes it.

The pesto is a game changer - as soon as it hits the hot gnocchi the herby oils intensify, working wonders with the rich tomato sauce.

A lovely rich chilli. Plant-based. The chocolate brings the depth.

Chargrilled, spicy cauliflower works perfectly as the main item inside a warm gyros. Cooled by a lovely, minty tzatziki. Scrumptious.

Basil and butternut squash work beautifully together. Topped with the crunchy pumpkin seeds. Go on.

Vegan meatballs. So easy to make. The lemon zest works so nicely to lift the dish. Freshened with basil. You'll be making them again and again.

A really delicious, quick noodle dish. The salty crunch of the peanuts scattered on top is divine.

Here's a firm vegan favourite that you can get on the table in just 30 mins. Picture a noodle stir-fry... but as a traybake. A sure-fire dinner table win.

Nothing warms your soul like a good soup. This vegan-friendly bean soup is packed full of protein and comes topped with the crispiest, crunchiest croutons.

The sweet pomegranate works so nicely with the teriyaki. The mint freshens it up perfectly. A great mouthful.

We know you guys love our sausage gochujang rigatoni so we felt it was only right for us to make you a vegan version that packs all the flavour of the original.

These juicy meatballs are made with Merchant Gourmet’s Puy Lentils and tossed in a classic, sticky sweet and sour sauce. Perfect served with steamed rice.

All the flavours of a laksa without any of the meat, this is the ultimate vegan laksa. Every mouthful is a flavour bomb. Rich, warming and spicy, it's a goodie.

We've taken inspo from a curry favourite of ours made with halloumi, but made it vegan. Enter, Creamy Tofu Curry. Don't worry, it's just as delicious.

If I didn’t tell you this was vegan, you wouldn’t have a clue. Such a great way to transform a handful of ingredients into a dead healthy weeknight banger.

Mapo tofu is the heart and soul of Sichuanese cuisine and is the perfect vehicle for punchy and bold Sichuanese flavours. This vegan version is incredible.

Dukkah is a spicy, nutty Middle Eastern condiment that adds a really satisfying flavour (and crunch) to this dish. It's even vegan-friendly.

Ben's back with a banger. Gnocchi coated in a rich tomato sauce. Dinner on the table in just 15 minutes, this one's a goodie.

A comforting, warming ramen that can also be vegan, just check the noodles beforehand. Choose whatever peanut butter you like, are you a smooth or chunky?

This is a full meal made in one pot. Similar to a classic puttanesca but totally vegan. The silky sauce cooks with the pasta to make the easiest weeknight meal.

We’ve turned the classic puttanesca into a comforting vegan pasta bake. Packed with flavourful ingredients and flaky Future Farms Tvna.

Leftover veggies? This vegan toad in the hole recipe is perfect, and completely customisable. I would highly recommend serving it with my miso mushroom gravy.