Makes about the right quantity for two servings of pasta. Not technically a “correct” method of making white sauce, but it comes out without lumps, so who cares! 300g soya milk 30g vega...

This really quick and easy sauce can be used in a wide variety of ways – as pasta sauce, lasagna ingredient, pizza topping, with vegetables wrapped in pastry… Just add tagliatelle, mush...

This is a really tasty way of cooking potatoes and cabbage and is great for using up leftovers! Although I’ve given quantities here, you can make this dish using roughly equal amounts of pota...

Serves 2 2-3 leeks olive or vegetable oil for frying 200ml soya milk 1 tbsp vegan margarine 1 tbsp plain flour salt and pepper 1 tbsp nutritional yeast 1 tsp Cheddareese splash of lemon juice Chop ...

Or “zucchini” if you’re American. Great for if you want to serve a vegetable side dish without serving plain vegetables. 2-3 courgettes 1/2 tsp dried thyme 1/2 tsp dried basil A f...

Forget goose fat, beef dripping or whatever the latest celebrity animal fat craze is this year – these are tasty, crispy, herby roast potatoes, vegan-style. Floury potatoes Olive or vegetable oil D...

I’ve become much more of a cauliflour fan since finding out you can roast it! Roasted cauliflour comes out tender but not soggy in the way that boiled cauliflour sometimes can. Cauliflour Tom...

Serves 3-4 as a starter with bread 300g whole mushrooms (e.g. chestnut, button or mini portobello) 100ml olive oil 2 tbsp red wine vinegar 1 tsp dried thyme 1 tsp lemon juice 2 cloves garlic, peele...

Serves 4 2 ripe avocados 1 tomato 1 red onion 1 tsp balsamic vinegar ground black pepper a few basil leaves (or dried basil will do) olive oil for frying Preheat the grill. Finely chop the red onio...

Serves 2 as a main meal 250g leeks (trimmed – approx 2 medium-sized leeks) 250g potatoes (for best results use ‘floury’ potatoes such as Maris Piper) 450 ml vegetable stock vegeta...