Browse recipes

Smoky roasted sweet potato, spiced black beans, and enough lime to wake it all up. The roasting tray does most of the work.

The Punjabi chickpea curry that earns its place in every weeknight rotation: deeply spiced, made almost entirely from the store cupboard, and better on day two.

A cheap, batch-friendly workhorse: mixed peppers cooked down until silky with sweet onions and tomato, then folded through chickpeas and finished with red wine vinegar and parsley.

A crunchy swap for chips: chickpeas dried hard, roasted until deep golden, then tossed hot with smoked paprika, cumin and garlic powder. Protein and fiber for very few calories.

Firm tofu pressed and torn (never cut) into craggy nuggets, dipped in mustardy plant milk and coated in seasoned panko. Fry them or bake them; either way they're built for dipping.

A one-pot Louisiana classic, plant-based. The "holy trinity" of onion, celery and green pepper softened in oil, then rice toasted with Cajun seasoning and smoked paprika and simmered with tomatoes, kidney beans and stock until every grain is tender. Optional vegan sausage pushes the protein higher.

Chickpea flour whisked into a spiced onion base until it becomes a thick, smoky, deeply savory stew. One of the fastest genuinely great things you can cook from a cupboard.

Red lentils collapsing into coconut milk with Caribbean curry powder, thyme and sweet potato. Ready in half an hour and thick enough to eat with a fork.

Herby, crisp-edged falafel baked instead of fried, piled into a bowl with salad and a swoosh of tahini. All the flavor, none of the pan of hot oil.

Smoky, garlicky and thick enough to stand a spoon in. Cheap store-cupboard beans turned into something that tastes like it simmered all day.

Soft yellow lentils finished with a tadka: whole spices bloomed in hot oil and poured over at the last second, so it hits the surface and sizzles.

The North Indian kidney bean curry that's built for batch cooking: onions taken deep golden, tomatoes cooked until the oil separates, and a few beans mashed against the pan for a thick, creamy gravy without a drop of cream.

A silky, deep green spinach curry with cubes of golden pan-fried tofu folded through it. All the comfort of palak paneer with none of the dairy.

Cornstarch-dusted tofu fried until the edges shatter, then tumbled in a glossy teriyaki glaze that thickens around it in seconds. Steamed broccoli and rice make it dinner.

A smooth, golden lentil soup finished with paprika butter and a hard squeeze of lemon. Cheap, fast, and one of the most comforting bowls there is.

Curry powder bloomed in oil until it perfumes the whole kitchen, then chickpeas and potato simmered in coconut until soft and golden. Warming, cheap and quietly fiery.