Speedy Tortilla Pesto Pizzas

These pizzas take 20 minutes, including the time needed to preheat the oven. The vegetables listed below are only a suggestion; feel free to use up the leftovers. If you don’t want to make the pesto, shop-bought suitable-for-vegan pesto or hummus will do just fine. Serves 2.


For the Pesto

1 large bunch basil (about 2 cups, tightly packed)
400g cannellini or other white beans
3 cloves garlic
50g kale leaves
1 tsp lemon juice
2 tsp miso paste
1/4 cup nutritional yeast
3/4 cup water
Salt and freshly ground black pepper, to taste

For the Pizza

4 mini or 2 large suitable-for-vegan corn or flour tortillas
Tomato purée or suitable-for-vegan pizza sauce
1 courgette (spiralized, sliced, or shredded)
1 each red and yellow bell pepper, sliced
1/2 red onion, sliced


1. Preheat the oven to 220C.
2. Blend all of the pesto ingredients. Season to taste.
3. Place the corn tortillas on two baking trays or on pizza stones. Spread with the desired amount of tomato purée or sauce, top with pesto, and load up with vegetables.
4. Bake for 10 minutes, rotating or rearranging once to make sure they are evenly cooked.

Gobi Manchurian

A rich and spicy recipe that serves 4; feel free to halve the amount of chilli.


1 cauliflower, broken into florets

For the sauce

1 yellow onion, finely chopped
1 bunch scallions, chopped
2 green chillies, chopped (1 of these reserved for garnishing)
1 inch ginger, peeled and grated
3 cloves garlic, minced
3 tbsp ketchup
1 tbsp tomato purée
2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 1/2 cups vegetable broth, plus 1/4 cup extra for making a cornflour paste
1 heaped tbsp cornflour

For the batter
1 cup flour
2 tsp paprika
1 tsp ginger
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp chilli paste
1 tbsp salt
1 tsp black pepper
Enough cold water to make a really thick batter


For the cauliflower

1. Bring a large pot of salted water to the boil, turn off the heat, add the cauliflower and allow it to blanch for 10-15 minutes until tender. Drain and set aside.

For the sauce

1. Heat a nonstick pan over a medium-low heat and dry-sauté the onion and scallions gently until the onion is just turning translucent.
2. Add the ginger, one of the chillies, and the garlic and continue to fry until aromatic.
3. Stir in ketchup, tomato purée, soy sauce, sweet chilli sauce, black pepper, and vegetable broth, and bring to the boil. Allow to cook together for a minute or two.
4. Mix the cornflour with enough water to make a smooth paste, and stir in. Allow to cook for a couple of minutes until the sauce thickens and is glossy, and remove from the heat.

For the batter
1. Mix all the ingredients, apart from water, together in a large bowl.
2. Add water a little at a time, whisking with a fork, until you have a thick batter that doesn’t drop easily from the back of a spoon.

For the cauliflower

1. Preheat the oven to 200C.
2. Dip the cauliflower florets into the batter one at a time, and place on a parchment- or silicone-lined baking tray. Bake for 20 minutes at, turning once.
3. When all florets have been baked, reheat the sauce and add the battered florets to it, mixing them in carefully to avoid breaking the batter. Allow them to warm through in the sauce (about 4 minutes).
4. Serve with rice, garnished with the reserved chopped green chilli.

Cannellini Bean Sea Cakes with Parsley Sauce

Cannellini beans are so extremely versatile. They blend down to make sauces and dips; they make great binders in burgers; they taste good sprinkled over salads or cooked in a sauce. But they’re particularly good made into sea cakes, mixed with onion and sea vegetables, coated in breadcrumbs, and baked in the oven for a filling and healthy main dish. Makes 4 cakes.


For the sea cakes

2 cups cooked cannellini beans (another white bean will do)
1 tsp seaweed powder or flakes; I prefer kombu
1/2 onion, finely chopped
salt and pepper to taste
1 tbsp cornflour mixed with 1/4 cup water
75g wholegrain breadcrumbs

For the parsley sauce

2 cups unsweetened soya (or other plant) milk
1 tbsp cornflour
1 tbsp onion granules
1 tsp garlic powder
1 tsp salt
pinch white pepper
1 bunch fresh parsley, finely minced


1. Preheat oven to 200C.
2. Make the sea cakes. Mash the beans in a large bowl with the back of a fork.Stir in seaweed, onion, and salt and pepper. Form the beans into four patties, dip in the cornflour mix, and coat in breadcrumbs.Bake on a silicone mat on a baking tray for 20 minutes, turning once.
3. Meanwhile, make the parsley sauce. Mix 1/4 of the soya milk with the cornflour. Set aside. Place the remaining soya milk into a saucepan and heat gently. Whisk in the onion granules, garlic powder, salt and pepper, and parsley. When the milk comes to a simmer, add the cornflour mix and stir continuously to thicken.
4. Serve the sea cakes with the parsley sauce, steamed greens, and mashed, boiled, or steamed potatoes.

Blueberry Bean Salad

One of the joys of salad is the possibility to get creative with them. This fruity, beany salad is certainly novel, and the recipe results in a large portion for one, or a medium-sized portion for two.

6 leaves romaine/cos lettuce, shredded
1 sweet apple, diced
1/4 cup blueberries
1 stalk celery, diced
1 cold baked potato (skin on), chopped
1/4 cup cooked black beans
1 scallion/green onion, chopped
2 tbsp vegan salad dressing (miso-ginger or tofu ranch)

1. Add all ingredients to a large bowl.
2. Toss.
3. Enjoy

Peanut-Hoisin Lettuce Cups

A budget dish that will soon become a go-to favourite. Serves 4


8 large Romaine/Cos lettuce leaves
2 inches cucumber, cut into matchsticks
4 scallions, cut into matchsticks
1 large carrot, cut into matchsticks
1/4 cup peanuts, lightly toasted
2 cups cooked rice
1 block tofu, drained, pressed, and crumbled

For the marinade:
1/4 cup soy sauce
2 tsp garlic powder
1/2 tsp ginger powder
1 tsp Chinese Five Spice powder
1 tbsp lime juice
1 tbsp hoisin sauce

For the sauce:
1/4 cup peanut butter
1 tbsp suitable-for-vegans hoisin sauce
2 tsp sriracha
2 tbsp soy sauce
1 tbsp lime juice
1 tsp rice vinegar
1 tsp maple syrup
1/2 tsp Chinese Five Spice powder
1/4-1/2 cup water, or as needed to thin


1. Mix all of the ingredients for the marinade in a large bowl. Add the tofu and stir to coat. Set aside while making the sauce.
2. Mix all of the ingredients for the sauce, apart from the water, in a small saucepan over a low heat. Add the water as needed to thin the sauce to the desired consistency, making sure it drops from a spoon but is not too runny. Remove from the heat.
3. Heat a nonstick frying pan over a medium heat and add the tofu with the marinade. Cook until the tofu starts to turn golden brown. Remove from the heat.
4. Fill each lettuce leaf with rice, tofu, scallions, cucumber, carrots. Top with sauce and sprinkle with toasted peanuts.

Sweet and Crunchy Speedy Walnut Salad

Who says salads have to be boring? With lots of interesting, complementary textures, plenty of sweetness, and a hint of acidity to balance it all out, this one is most certainly not. This recipe serves four, and is perfect for those who insist that they can’t cook.


1/2 cup plain all-plant yoghurt
3 tbsp parsley, chopped
Zest and juice 1 small lemon
1 tsp maple syrup
2 apples, cored and chopped
4 stalks celery, diced
24 seedless grapes (any colour or a mix), halved
1/4 cup golden raisins
20 walnut halves, toasted and chopped
Salt and freshly ground black pepper, to taste


1. In a small bowl, mix the yoghurt, parsley, lemon zest, and maple syrup. Season to taste.
2. In a large bowl, toss the apples in the lemon juice. Add all other ingredients apart from the walnuts, and toss.
3. Mix the dressing through the salad. Top with walnuts and serve.

Bibimbap-Inspired Nourish Bowl

Although there are many parts to this dish, don’t let that put you off: you don’t have to make a nourish bowl out of the recipes below; instead, you can make these elements as sides over several days or weeks, or just try the one that you fancy. Each one is relatively easy to make. Pictured, clockwise from 12 o’clock, are kimchi, carrot-daikon pickle, mustard-pickled cucumber, red bell pepper, tamari mushrooms, chilli sautéed courgette, garlic-ginger tempeh, baby spring onions, garlic-sautéd spinach. In the centre is sushi rice topped with sea salad flakes and sesame seeds, and miso-sriracha sauce. Serves 2.


Suitable-for-vegan kimchi
1 cup sushi rice, rinsed well and cooked according to package directions
1 tbsp sesame seeds, lightly toasted
4 baby spring onions, in matchsticks (2 regular spring onions will do)
1 red bell pepper, in strips
Generous few pinches of sea vegetable flakes of your choice
1 tsp sesame oil

Garlic-Ginger Tempeh
250g block frozen tempeh
1 heaped tsp ginger
3 cloves garlic
¼ cup soy sauce
1 tsp rice vinegar
1 tbsp maple syrup
pinch chilli flakes

Carrot-Daikon Pickle
2 carrots, shredded
5g dried daikon, reconstituted in hot water for 5 minutes, and squeezed of water
1 tbsp rice vinegar
1 tsp maple syrup
Pinch salt
½ tsp garlic granules

Mustard-Pickled Cucumber
1 cucumber, shredded
2 tbsp cider or rice vinegar
2 tsp maple syrup
Generous pinch mustard seeds
Generous pinch turmeric

Chilli-Sautéed Courgette (Zucchini)
1 courgette/zucchini, shredded
1 tsp soy sauce
Generous pinch chilli flakes
1 clove garlic, minced

Tamari Mushrooms
300g mushrooms, sliced
1 tbsp tamari
1/2 tsp garlic granules
Pinch ginger

Garlic-Sautéed Spinach
250g baby spinach leaves
1 inch piece ginger, grated
4 garlic cloves, minced

Miso-Sriracha Sauce
2 heaped tbsp genmai miso
1 tsp rice vinegar
1 tbsp maple syrup
1 clove garlic
1/2 tsp ginger
1 tbsp sriracha
Enough water to get to desired consistency


1. Steam the tamari for 15 minutes. When cool enough to handle, dice into cubes. Meanwhile, mix the rest of the garlic-ginger tempeh ingredients in a shallow bowl. Toss in the cubes of tempeh and leave to marinade for 20 minutes.
2. Prepare the sushi rice according to package directions.
3. Mix the carrot-daikon pickle ingredients in a small bowl. Set aside.
4. Mix the mustard-pickled cucumber ingredients in a small bowl. Set aside.
5. Preheat a nonstick pan over a medium heat. In a small bowl, mix the chilli-sautéed courgette ingredients. In another, mix the tamari mushroom ingredients. Pick up the courgette with your hands, allowing most of the liquid to run back into the bowl through your fingers. Sauté in the pan for just a minute or two until softened. Return to the bowl with the liquid, and keep warm. Wipe out the pan, and do the same with the mushrooms; then repeat for the spinach, keeping each vegetable warm in its own bowl.
6. Wipe out the pan once more, add the sesame oil, and allow to heat. Fry the tempeh until golden.
7. Mix the sauce ingredients, tasting and adjusting the flavour as desired.
8. Arrange the sautéed spinach, kimchi, carrot-daikon pickle, mustard-pickled cucumber, red pepper strips, tamari mushrooms, chilli-sautéed courgette, garlic-ginger tempeh and baby spring onions around the sushi rice. Top the rice with toasted sesame seeds, sea vegetables, and a little of the sauce. Stir everything together to serve, or eat as is.

Mexican Beans and Rice

Ideal for packed lunches, this is a budget recipe that cooks up relatively quickly and serves 4.


250g rice, uncooked (produces 500g cooked rice)
2 x 400g cans kidney beans, rinsed and drained
2 carrots, finely diced
100g frozen peas
100g frozen sweetcorn
80g cabbage (we used the tough outer leaves of our sweetheart cabbage), finely shredded
5 cherry tomatoes, quartered
150g salsa
1/2 cup vegetable broth or water
1 tsp garlic powder


1. Cook the rice according to the packet directions.
2. Meanwhile, steam or boil the carrots, cabbage, frozen peas, and sweetcorn, until done to your liking. We added the kidney beans too, because sometimes those in tins can be slightly undercooked.
3. Add the cooked vegetables, beans, and cherry tomatoes to a large frying pan or saucepan with the water/broth, salsa, and garlic powder. Cook until the sauce is reduced and slightly thickened (about 5 minutes).
4. Serve the rice with the bean and vegetable mix.

Sweet Potato and Black Bean Salad

A relatively easy salad with wonderful textures, this serves one as a main course or two as a side. Great for packed lunches, but pack the dressing separately so that the lettuce doesn’t become soggy.

250g baked and cooled sweet potato, cubed
1/4 cup cooked black beans
5 leaves romaine/cos lettuce, shredded
2 scallions/spring onions/green onions, diced
2 tbsp unsalted pistachio nuts, shelled
1 tsp each toasted sesame and pumpkin seeds
1 tbsp nutritional yeast (optional)
2 tbsp dressing of choice (e.g. Miso-Ginger dressing)

1. Add the romaine lettuce to a large bowl. Top with sweet potato. Sprinkle over black beans, scallions, nuts, seeds.
2. Top with dressing. Toss, and sprinkle with nutritional yeast.

Sushi Salad with Wasabi Dressing

This colourful salad balances the flavours of crisp, refreshing vegetables with the sweetness of pear and the unique flavour and health benefits of sea vegetables. It makes a perfect packed lunch; just carry the nori in a separate container and add it before serving. Serves 4.


For the salad

2 cups dried sushi rice, cooked and cooled
1 red pepper, finely diced
1 yellow pepper, finely diced
2 pears, finely diced
1/2 courgette, finely diced
1/2 cucumber, finely diced
4 sheets nori, shredded

For the dressing

2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tsp white or yellow miso paste
3 pea-sized blobs wasabi paste, or more to taste

1. Mix all salad ingredients. Add the nori just before serving.
2. Mix all dressing ingredients.
3. Serve the salad with the dressing.