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Meals for two

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Showing: 29 recipes
Silken tofu with spicy tomatoes and peanut crunch
Silken tofu with spicy tomatoes and peanut crunch

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

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Serves: 2
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Smoky red pepper gnocchi
Smoky red pepper gnocchi

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

Recipe by Abigail Spooner

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Serves: 2
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Spinach, chickpea and coconut curry
Spinach, chickpea and coconut curry
Using a mixture of tinned and fresh ingredients, this plant-based curry counts towards your 5-a-day

Recipe by Nadine Brown

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Serves: 2
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Caramelised leeks with butter beans
Caramelised leeks with butter beans
Recipes with minimal ingredients get a great boost from miso, which lends lots of flavour with minimum effort here

Recipe by Nadine Brown

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Serves: 2
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Spicy pea and coconut soup
Spicy pea and coconut soup
Peas not only lend colour and sweetness to this soup – when roasted with spices, they add texture as a crunchy garnish too

Recipe by Nadine Brown

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Serves: 2
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Lentil and mushrooms stew with rosemary mashed potato
Lentil and mushrooms stew with rosemary mashed potato
Think you’re too busy to make mash from scratch? Chop your potatoes into 2.5cm chunks and cook them in a pan with the lid on – they’ll be ready in a fraction of the usual time.

Recipe by Nadine Brown

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Serves: 2
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Creamy courgette and butter bean braise
Creamy courgette and butter bean braise
A chunky stew just light enough for summer months – don’t forget the crusty bread for mopping up the leftover juices

Recipe by Nadine Brown

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Serves: 2
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Houmous flatbread pizzas
Houmous flatbread pizzas
Flatbreads are the perfect vehicle for lots of delicious toppings – roasted veg, a drizzle of harissa, and any leftover cooked meat. Mix it up!

Recipe by Nadine Brown

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Serves: 2
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Kale and chickpea linguine with a nutty crunch
Kale and chickpea linguine with a nutty crunch
This recipe has a crumb to go nuts for! The iron-rich kale works just as well with whatever nuts you have in the storecupboard – try walnuts, pine nuts or pistachios.

Recipe by Nadine Brown

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Serves: 2
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