An easy vegan stir fry with noodles, bell peppers, purple cabbage, snap peas, tofu, green onions, broccoli, and carrots. Make in less than half an hour for a great dinner, and have loads left over for lunch tomorrow.

This vegan Sweet Potato, Chickpea, and Kale Buddha Bowl is drizzled with a Garlic Tahini Sauce to take this incredibly healthy plant-based dish to the next level. Roast broccoli, kale, and onions, grains, chickpeas, and more wait inside - enjoy.

This Vegan Chickpea Curry is packed with vegetables, spices, and flavour. Make this after work in under half an hour, and pack some for lunch the next day, because this dish makes loads (and you won’t want to stop eating it).