Living Plantfully

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Lentil curry

Gaz Oakley’s vegan lentil curry is perfect for a Friday night no-takeaway feast with all your favourite side dishes. A creamy sauce with lentils, potatoes and plenty of authentic spices creates a crowd-pleasing mild curry to serve with rice – or chips!

Lentil roast

Looking for a plant-based alternative for a Sunday lunch? Gaz Oakley’s full-flavoured lentil roast goes perfectly with all the trimmings. Packed with lentils, chestnuts, mushroom, sweet potato and herbs, serve this rich and tasty lentil roast will soon be a family favourite for Sunday lunch.

Spring Vegetables with Miso Butter and Teriyaki Rice

Dr Rupy Aujla’s quick fried brown rice with crisp fresh veggies and miso butter adds up to deliciously satisfying bowl food. Miso, butter and mushrooms are a heavenly combination, and this dish is a super quick and easy way to put it to use.

Cinnamon and cumin roasted winter vegetables with baked halloumi

Spice-dusted squash and sprouts pair beautifully with salty halloumi and fresh mint in Dr Rupy Aujla’s easy oven bake. Cumin and cinnamon is such a powerful sweet and earthy spice combination: it transforms simple winter vegetables and this meal has a fantastic orchestra of flavours when cooked.

Fennel, leek and beans with basil pesto

Dr Rupy Aujla’s simple tray-bake using ready-made pesto is perfect for a quick and healthy midweek meal. Sometimes, a store-bought jar of pesto or other paste adds all the flavour you need to make a beautifully balanced and speedy meal. I always have jarred flavour enhancers like this to hand.

Vegetable chilli with spicy cavolo nero crisps

A super-quick kidney bean chilli served with crispy cavolo nero makes a nice and spicy supper. On the table in just half an hour, everyone will love this warming bean chilli with rice finished with crispy greens.

Ginger harissa roasted vegetable pilaf

Root vegetables, winter greens and aromatic spices make a great team in this vibrant rice, quinoa and chia pilaf. A great way to use up root veg and cooked rice, this easy pilaf is packed with nutrients and warming spices for a nourishing and tasty dish.

Falafel with tomato & cavolo nero sauce

Pair crispy chickpea falafels with a rich tomato sauce and nutritious cavolo nero and couscous for a no-fuss feast. These tasty falafels are served with a quick tomato sauce and shredded greens for a speedy supper the whole family will love.

California walnut ‘meatballs’ with mediterranean couscous & parsley dressing

Meatballs are always a family favourite, and these meat-free versions take the dish up a vegan notch.

California walnut keema

This gently spiced and aromatic walnut keema is delicious served with rice and fresh coriander. Curry fans will love this tasty blend of warming spices with the texture of walnut to recreate a keema packed with nourishing omega 3s.

Korean California walnut bowl

With zingy Asian flavours, this rice bowl is topped with a walnut-tofu mix with peas and spring onions for a burst of freshness. Bowl food at its best, this vegan take on a popular Korean dish is packed with nutrients and tastes so vibrant too.

California Walnut za’atar flat breads

Flatbreads are so simple to make and topping them with walnuts spiced with Za’atar really makes them extra special. Serve these Middle Eastern-inspired flatbreads as a light lunch or as part of a mezze feast with salads and hummus.

Meat-free California walnut mince bolognese

A family favourite reinvented with a plant-based alternative – walnut mince is tasty and full of healthy omega 3s. There’s nothing quite like a good old spag bol but this vegan version takes it to new heights using walnut ‘mince’ for a meat-free, nutrient-packed alternative.

California walnut meat-free mince loaded nachos

Use walnuts to recreate a classic topping for fully loaded nachos and serve with guacamole, the perfect movie night snack! Crumbled walnuts are brilliant for replacing the taste and texture of ground beef in this vegan take on a classic American sharing dish.