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A revithada-style chickpea stew: soft, warming and quietly spiced with cumin and smoked paprika. Ready in half an hour and lovely spooned over rice.

Twenty-five minutes, one pan, mostly cupboard. The beans break down just enough to make the sauce creamy without a drop of cream.

Oat-flour pancakes built on a scoop of vanilla plant protein and soy milk, sweetened by a mashed ripe banana rather than sugar. Cooked as small rounds so the soft batter flips cleanly. Light to eat but genuinely filling. Batch a pile of them and reheat through the week.

Cold buckwheat noodles in a nutty sesame dressing, loaded with edamame and crunchy raw vegetables. Fifteen minutes, and it is better after an hour in the fridge.

A hearty one-skillet breakfast: sweet potato diced small and browned until tender, then folded through smoky paprika, cumin and black beans. High-fiber, high-protein, and it holds you well into the afternoon.

Tortillas crisped in a pan and then folded through warm salsa verde just long enough to soften at the edges without collapsing. Topped with black beans, avocado, onion and lime.

Twenty minutes from fridge to foil. Black salt is what makes it taste unmistakably of eggs. Don't skip it.

Numbing, savory and fast. Mushrooms stand in for the pork and nobody misses it. The chili bean paste and Sichuan pepper are doing the real work.

Thin, lacy gram-flour pancakes studded with onion, tomato, chili and cilantro. High-protein, naturally gluten-free, and on the plate in twenty-five minutes.