This ultra-refreshing cold soup is perfect for hot summer nights. It’s best served well chilled, so make it ahead if you have the time, then finish with a drizzle of cream. Enjoy with crusty bread on the side
Recipe by Nell Gordon-Hall
This vegan no-cook recipe comes together easily for lunch or a light dinner. Serve with brown rice or grains for a fibre boost
Recipe by Spencer Lengsfield
One serving of this vegan dish provides almost two-thirds of your daily fibre needs thanks to a combo of chickpeas, broccoli and mushrooms. Store the leftovers in the fridge for 3-4 days for high-fibre snacking
Welcome warmer days with this refreshing noodle salad, finished with a nutty tahini dressing. Or prep ahead for a packed lunch the next day
Recipe by Abigail Spooner
Whizz roasted red peppers, vegan cream cheese and smoked paprika to a silky-smooth sauce for gnocchi in this easy plant-based dinner, ready in just 30 minutes
We’ve put a seasonal spin on the Italian bread salad with a colourful medley of root veg. Crumbled feta is a delicious addition if you don’t need it to be vegan
Hunter’s chicken – or chicken chasseur – gets the plant-based treatment, replacing meat with veg and pulses and using a ready-made sauce for speed
Recipe by Nadine Brown
The warm, earthy notes of cumin and the sweet, tangy flavour of orange give a boost to this hearty salad. Great eaten warm or cold, try stuffing it into pitta with some cool yogurt and extra fresh herbs
