Speedy Chana Saag

Perfect for novice cooks, this meal is warming, nutritious, and ready in just a matter of minutes. If you wish, you can cook the tomato sauce for longer to reduce it, but it’s delicious as it is.

1 cup vegetable broth
3 cups baby spinach
400g can chickpeas (garbanzo beans)
1 cup suitable-for-vegans tomato sauce
1/2 tsp ground cumin
1 tsp onion granules
1 tsp ground coriander
1 tbsp curry powder (or more to taste)
1/2 tsp turmeric
Pinch ground ginger

1. Place all ingredients into a heavy-bottomed saucepan.
2. Heat over a low heat, stirring frequently, until spinach is wilted and curry is heated through.
3. Season to taste with salt, lime juice, and extra spices if desired.

Baked Beans in a Flash

Oil-free, ready in just over 10 minutes, and suitable for novice cooks, these baked beans are perfect for breakfast or lunch.


1 small onion, finely chopped
2 cloves garlic, minced
300g passata
1 x 400g can white beans (e.g. cannellini or haricot)
1 tbsp red wine vinegar
2 tsp maple syrup
2 tbsp soy sauce
1/2 tsp cumin
1 tsp smoked paprika


1. Heat a small saucepan over a medium low heat. Add the onion and sauté until just starting to caramelise (about 3-5 minutes). Add the garlic and a splash (about 1tbsp) water and cook for another 30 seconds.
2. Add the rest of the ingredients to the pan. Bring to a simmer and allow the sauce to reduce slightly, about 5 minutes. Taste, adjust seasoning if necessary, and serve.

Smoky, spicy tomato sauce with smoked paprika and red Thai chili

A simple red sauce for those times when you want to add some bright colour and strong flavour to the plate without making it too heavy. Pictured here with seitan, stir fried spinach and mashed purple yam.


1T cooking oil
1/4t coarse sea salt
1t smoked paprika
1/2t red Thai chili paste (or to taste)
1 cup passata (or tomato puree)
1/2t coconut sugar
1t tapioca flour dissolved in 1T cold water
Sea salt and black pepper to taste


In a frying pan, bring the oil and coarse sea salt to heat on medium high.
Add the chili and the paprika and fry for 2 minutes.
Add the passata and coconut sugar.
Bring the sauce to a simmer, reduce heat to medium low and simmer for 5-7 minutes until reduced by about half.
Add the tapioca mixture slowly, stirring continuously until thickened.
Remove from heat, season to taste and serve.