These fibre-rich lentil balls are served with a creamy coconut, mushroom and fresh tomato sauce.

Tropical tamarind lends tang, fresh ginger and chilli bring heat, and mangetout adds an essential dose of Vitamin C – this Asian-inspired vegan stir-fry, featuring protein-packed tofu, is a sure-fire winner.

The crispy aubergine makes a great partner to the sweet pepper sauce made with slow cooked plum tomatoes.

Our rich bean cassoulet is sprinkled with toasted hazelnuts and served with a deliciously sweet parsnip mash.

A delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.

The creamy avocado and almond butter give our roasted vegetable buckwheat a rich delicious flavour.

The world’s most hardworking legumes, we love chickpeas for their versatility and the way they absorb flavour. Here they’re simmered with a heady mix of allspice, cinnamon and saffron, and served on parsley rice.

Juicy beets, fragrant dill, crunchy radish – the fresh flavours of Nordic lands inspired this filling salad. We toss through warm beluga lentils, and top with dollops of coconut yoghurt and slices of vitamin E-packed avocado.

These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.

Tofu’s never looked better: here we sizzle it in sticky-sweet teriyaki sauce, then serve over a rainbow bed of carrot, vitamin-rich broccoli and brown rice noodles. The final flourish? Red chilli and black sesame seeds.