Delicious vegan recipesSimple vegan food with minimum fuss and maximum flavour
Great for beginners, non-vegans, those on a budget, and anyone with little time.
Light, zesty and made for sharing, these lemon drizzle squares will delight everyone who is lucky enough to try one!
Simple, refreshing and perfectly balanced, this dessert is the ideal option to follow a heavy meal.
All the flavours of the Middle East, with little effort! This traybake is simple, filling and hearty, packed with chickpeas, apricots and pistachios. Serve with toasted pittas and a bowl of smooth houmous.
One bite of these festive rolls, and you’ll step right into the holiday season! Serve either hot or cold, as an alternative to vegan sausage rolls, with a small bowl of five-spice cranberry sauce for dipping.
Banh mi are Vietnamese-style sandwiches, served hot with crispy tofu, savoury nutty spread and pickled vegetables. This version is easy to make at home, and is the perfect weekend lunch to enjoy with family and friends.
Make this impressive tarte tatin for a barbecue, garden party or picnic for a summery taste of the Mediterranean.
Vegans don’t need to miss out on the brunch fun! This gently spiced bowl food has fresh bursts of herbs, before being topped with paprika yogurt.
When I first became vegan back in 2006, I really missed creamy tomato soup. I created this simple version that uses just five ingredients, for when you just need that familiar, comforting bowl of soup.
This effortless pie looks rustic, tastes like autumn and takes just 30 minutes to put together – perfect for midweek suppers that all of the family will love.
If you thought hash browns couldn’t get any better, think again! This version combines all the flavours of classic colcannon mashed potatoes, but as a breakfast-friendly dish,
Unlike other many other noodle dishes, Singapore noodles are less greasy to eat and have a hint of spice. This dish is ready in under 15 minutes, for when you just fancy some spicy, veg-packed noodles.
Everyone loves a warm dough ball (or two), served with lashings of garlic butter for that all-important dipping. This tear-and-share version is simple to make with store cupboard ingredients, and is set to be a real crowd-pleaser!
These hot, loaded tortilla chips are perfect for sharing as an appetizer, or as a cheeky snack. Melted vegan cheese, green chillies, tangy gherkins and meaty little slices of sundried tomatoes top freshly baked tortilla chips; serve with chive mayonnaise for a cooling dip.
Cannoli are classic Italian sweet snacks, with a sweet case, creamy filling and pistachios. The tubes can be quite tricky to make, so I’ve created this cheat’s version, using baked mini tortilla wraps, flavoured with cinnamon sugar.
There’s nothing more comforting than no-meat balls and a classic marinara sauce. Serve with egg-free spaghetti or loaded into sub rolls for the ultimate hot sandwich.
Oven-baked, spiced, and easy to make – could an Indian-style classic be any more tempting?
Sweet, sticky and oh-so-tasty, this restaurant classic has been given a fresh, vegan makeover. Serve with Extra fried rice or some simple steamed greens.
Sticky cola-glazed sweet potatoes and red beans make the perfect taco filling, especially when it’s brightened with a tangy and fresh salsa.
Cruelty-free doesn’t have to mean flavour-free, with a golden beer batter encasing tender tofu.
This family favourite combines gentle spices, cashews, coconut milk and fluffy rice for an all-in-one dish that is ready in under an hour.
This traditional British pudding is delicious, comforting and warming on a cold winter’s day.
Creamy and gently spiced, this vibrant curry will transport you to warmer climates, wherever you are.
During my years as a vegan, I’ve had a love/hate relationship with tofu. The love part is when tofu is crisp, golden and full of flavour; the hate part is when tofu is spongy and soggy!
I’ve often skipped past tagine recipes due to the long, complicated ingredients lists; however, with a few short cuts, this tagine is simple to prepare yet still very tasty.
One of life’s true pleasures is a big bowl of slippery pappardelle pasta, with a creamy, garlicky sauce. White wine brings a touch of acidity to the earthy mushrooms.
All the flavour and texture of fish cakes – but completely vegan! These no-fish cakes are golden and crisp on the outside, while being fluffy and fragrant inside.
Perfect as a cake drizzle, pudding filling or spread onto scones or into sandwiches for a picnic, this lime curd is both creamy and zesty.
These cosy pies are creamy, fragrant and satisfying. I love serving them as small individual portions, but feel free to create one large pie to share, family-style.
Traditional fudge needs skill, precision and a sugar thermometer, but if you’re looking for a simple, fail-safe recipe, try this peanut butter fudge.
Sometimes dinner is as easy as adding everything to a roasting tin and letting the oven do all the hard work.
Burritos make the best on-the-go breakfasts. Simply wrap them up in some kitchen foil to keep them hot!
Serve this indulgent delight for breakfast, brunch or dessert (or any time in between).
The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.
I couldn’t write this book without including my favourite comfort food: chips. Let this recipe transport you to the great British seaside, tucking into a bag of hot, vinegary chips by the sea.
Pitta breads make wonderful pizza bases that can be loaded with toppings before being baked until golden. Little hands love to help too!
Delight dinner guests with this deep, boozy, herbed bourguignon.
Dark, juicy cherries are sweet, sticky and zesty in these golden pastry-topped pies.
My favourite Indian snacks are onion bhajis – not the type that come from a packet in the supermarket, but the aromatic, straight-out-of-hot-oil kind.
Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans.
Broccoli takes on a wonderful, nutty flavour when roasted. Serve it over this Thai green curry for a simple dinner that is full of flavour.
I’m sure I don’t speak for just myself when I say that I want more than a bite-sized spring roll.
If you’re a lover of peanut butter, this bowl of creamy noodles is designed for you.
Quintessentially British and perfect with a pot of tea, there’s little in life that can beat a sultana scone.
These pub-style onion rings make a great sharing starter using store cupboard ingredients.
I always roast up too many vegetables to go with Sunday lunch. Sometimes accidentally, sometimes intentionally; either way, they make a perfect addition to this simple and spicy bhuna.
This is a make-now-and-enjoy-later salad that looks as pretty as it tastes.
Yes, you read that correctly! You will have this comforting cookie in just 2 minutes.
I love the smoky background to this classic soup, which is sunny in both colour and flavour.
A simple, thrifty, yet luxurious dinner that transforms basic ingredients into a hearty meal. Why wait until Shrove Tuesday to flip the pancake pan?
Crumble is my ultimate pudding. The sweet, baked fruit and crunchy topping make it the most comforting bowl there is.
Perfect for breakfast, brunch, lunch, or dinner, this kedgeree has plenty of dill and lemon and is great served hot with cooling salted yoghurt and paprika. A balanced dish that everyone will love.
Avocado toast makes for a delicious brunch, but let’s face it, avocados are an expensive ingredient to purchase frequently. This guacamole uses frozen peas in place of avocado for a fresh, cost-effective brunch.
Unexpected dinner guest? Mix up this decadent dessert in mere moments.
One of the most popular recipes on my website is a twice-baked butternut macaroni. It’s one of my favourite comfort foods. After having a craving for this slow-cooked dish, but being too hungry to wait, I recreated this creamy classic, which can be in your bowl within 15 minutes.
These fluffy pancakes are my favourite way to start the day. The riper the banana, the sweeter the pancakes, so use up that banana you’re ready to throw away.
Give your classic coleslaw an Eastern twist. Store-cupboard ingredients make a no-cook sauce, which is delicious with crunchy, raw vegetables. Also delicious with Soy-roasted broccoli green curry from the 15 Minute Vegan on a Budget book.
This recipe was born when I had a craving for samosas, but not enough time to make the traditional recipe. These speedy samosas have all of the authentic flavours you’re familiar with, but use soft tortillas as the wrapping. Samosas in under 15 minutes? You’ll be hooked.
Spanish-style churros are the ultimate sweet finger-food, perfect for dipping into a thick chocolate ganache. The quantity of the ganache is generous, so you can relax the double-dipping rules.
I first came across this classic Italian dish in Nigella’s Kitchen cookbook. Traditionally, the sauce contains anchovies, however, the olives and capers add all the saltiness it needs to be seasoned and addictive.