Browse recipes

Blueberries cooked down with maple and thyme until they slump into a loose jam, spread under melting vegan cheese and griddled in butter until the edges go lacy and brown. Sweet against salt, the way fruit and cheese have always worked.

A no-cook chickpea chaat that's tangy, fresh and ready in ten minutes. Chickpeas tossed with red onion, cucumber and tomato, brightened with lemon and chaat masala.

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

A patty built from whole ingredients rather than bought in a box: mushrooms cooked dry, black beans mashed coarse, walnuts and oats for body. Seared hard for a real crust.

Shredded jackfruit cooked down in smoky barbecue sauce until sticky, piled into a soft roll with a sharp vinegar slaw. The slaw is what stops it being too rich.

Fakes, the Greek lentil soup that's the gentlest way back to solid food. Brown lentils simmered soft with tomato, oregano and bay, then lifted at the end with a slug of red wine vinegar and good olive oil.

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.

Red lentils collapsed into coconut milk with cumin and ginger. No soaking, no technique, and it thickens itself while you set the table.

Chickpeas simmered in coconut milk with thyme and allspice, finished with spinach. Mellow, quick, and entirely from cans and a bag of leaves.

Mashed spiced black beans and corn folded into tortillas and pressed in a dry pan until crisp. Fifteen minutes and mostly from the cupboard.

Everything good about Mexican street corn, taken off the cob and into a bowl: charred kernels, a tangy lime dressing, chili, and a shower of herbs.

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.

Cauliflower roasted with curry powder until the edges char, then folded through warm lentils and yogurt. One tray, one can, very little attention.

The weekend indulgence: seitan (or mushrooms) seared with soy sauce and vegan Worcestershire, piled into hoagie rolls with charred peppers and onions, then flooded with a blender cashew cheese sauce.

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.

Egypt's national dish: rice, lentils and pasta layered together under a sharp spiced tomato sauce and a heap of crisp fried onions. Carbohydrate on carbohydrate, and completely justified.

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.

Firm green lentils dressed while warm in a sharp Dijon vinaigrette, with plenty of shallot, herbs and walnuts. Good hot, better after an hour, excellent from the fridge.

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.

Griddled corn cakes with a crisp shell and a soft, steamy middle, split open and stuffed with cumin-spiked black beans and mashed avocado.

Canned tomatoes and white beans simmered with garlic then blended smooth, so the beans do the work of cream. Fifteen minutes of cooking and almost nothing to chop.

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

Sweet, slowly-sweated leeks and floury potatoes blended into a thick, comforting soup. No cream needed: the potato does all of it.

A crunchy chopped salad of tomato, cucumber and herbs with shards of toasted pita, dressed in lemon, sumac and pomegranate molasses. Sharp and refreshing.

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.

Warm waxy potatoes, sliced into thick rounds and dressed while still hot in a sharp mustard-and-vinegar dressing loosened with stock, sharpened with finely diced yellow onion. No mayonnaise anywhere near it.

Fried tofu dragged through a cayenne paste made with the frying oil itself, so the heat goes on hot and stays glossy. Served the proper way, on soft white bread with pickles.

Mushrooms browned hard, then a quick miso broth poured over thick udon. Deeply savory for something that takes twenty minutes and five ingredients.

A no-cook peanut, lime and soy sauce whisked in the bowl, tossed through noodles with cold cucumber ribbons. Fifteen minutes, and better slightly under-dressed than over.

Lentils and finely chopped mushrooms cooked down in a sweet, tangy tomato sauce until they hold together on a bun. Deliberately messy; that is the whole idea.

No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.

Buttered rye griddled around a plant burger, melting vegan cheddar, deeply caramelized onions and a tangy special sauce. Full indulgence. The diner classic, done plant-based.

A warm rice bowl with each vegetable seasoned separately, crisp pan-fried tofu, and a sweet-sharp gochujang sauce stirred through at the table. The point is the contrast: you mix it all together yourself.

Tortillas toasted flat until they snap, spread with warm cumin-spiked black beans and topped with avocado, red onion and lime. Fifteen minutes, mostly from the cupboard.

A clear, aromatic broth built by charring onion and ginger and steeping it with star anise and cinnamon, poured over rice noodles and tofu with a plate of herbs to add at the table.

Sweet peppers packed with a lemony rice, pine-nut and herb filling and baked until they slump and blister. As good at room temperature as they are hot.

Soba, edamame and broccoli in a light soy-sesame dressing, served warm or cold. About as fast as dinner gets.

Shan tofu: chickpea flour whisked into water, cooked until it thickens like polenta, then poured out to set into a silken, faintly yellow block. No soy, no coagulant, no pressing. Sliced and dressed, it is nothing like the tofu you know.

Orzo cooked risotto-style in stock so it comes out creamy without cream, finished with frozen peas, lemon and a lot of mint. One pot, twenty minutes.

A patty pressed thin against a screaming hot pan until the whole underside turns to lace and crust. Cheese, pickles, and a bun that has seen butter.

Peppers and onions softened down with harissa and white beans until jammy. One pan, big flavor, and almost entirely from cupboard and freezer.

A cold-noodle bowl built for lunch: crisp lemongrass tofu, rice noodles, herbs and a sharp lime dressing. Assembles from the fridge in minutes once the tofu is done.

A spicy vegetable relish of onion, pepper, carrot and beans in a curried tomato base. Served hot or cold alongside almost anything, and better the next day.

Garlicky white beans wilted down with kale and lemon in a single pan. Substantial, cheap, and on the table in twenty minutes.

Flaky hand pies filled with deeply browned mushrooms, onion and olives. The filling must be cold and dry before it goes near the pastry, or the parcels burst in the oven.

Tofu roasted until firm and coated in a sweet-hot gochujang glaze, over rice with quick cucumber. Sticky, spicy and mostly hands-off.

A tray of vegetables roasted hard, spooned over shop-bought hummus with lemon and parsley. Assembly more than cooking, and endlessly adaptable.

Shop-bought gnocchi roasted straight from the packet with cherry tomatoes until the gnocchi crisp at the edges and the tomatoes burst into a sauce. One tray, no boiling.

Thick discs cut from king oyster stems, scored in a crosshatch so they drink up a nori and miso brine, then seared hard until the cut faces caramelize. The sea flavor comes from the brine, not the shape, which is the step most versions leave out.

A tangy green broth built from blistered tomatillos and chilies, poured over chewy hominy and white beans. The raw garnishes (cabbage, radish, lime) are half the dish, not decoration.

A clear, savory broth with silken tofu, shiitake and seaweed. The one rule is never to boil it once the miso goes in: that is what turns it flat and grainy.

A fragrant tomato, lentil and chickpea soup thick with herbs and finished with lemon. Traditionally eaten to break the fast during Ramadan, and restorative at any time.

Couscous steamed in a spiced tomato and chickpea broth in the same pot. No draining, no timing, and it is done in twenty minutes.

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.

Thick, orange, deeply cheesy soup with broccoli soft enough to fall apart in it. Cashews and nutritional yeast do the work the cheddar used to.

Lentils and rice cooked together under a heap of deeply caramelized onions, warmed with cumin, coriander and a whisper of cinnamon. The most filling plate in the set: the lentils make it stick with you far longer than rice alone.

A thick, gently spiced lentil stew softened with squash-sweet carrot and finished with a hard squeeze of lime. Everyday Peruvian home cooking: cheap, filling and quietly excellent.

Cool rice noodles under a pile of herbs, raw vegetables and crisp tofu, with a sharp lime-and-chili dressing poured over just before eating. A hot-weather dinner that never feels heavy.

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.

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.

The peels people throw away, scraped clean, forked into strands and cooked down with smoked paprika and barbecue sauce until they go dark, sticky and unnervingly meaty. It costs nothing and it convinces almost everybody.

Soft olive-oil-poached potatoes and onion set in a chickpea-flour batter, cooked slowly until the middle is just custardy. Good hot, better at room temperature.

Cauliflower roasted hard with shawarma spices until the edges blacken, piled into warm pita with pickles, salad and a garlicky tahini sauce.

A generous vegetable soup with beans and small pasta, built on a slowly softened base of onion, carrot and celery. The kind of pot that improves every time you reheat it.

A fiercely savory red stew built on well-fermented kimchi, tofu and gochujang. Sour, spicy and bubbling. The older your kimchi, the better this gets.

A composed salad of blanched vegetables, potato, fried tofu and tempeh under a thick, sweet-savory peanut sauce. Substantial enough to be dinner.