10 Excellent Meat-Free Meals To Make At Home

Pre-heat the oven to 200°C and line a baking tray with a piece of baking paper. 

Wash the squash and cut it into 1cm slices (half-moons). Place on the lined tray and mix with the half the olive oil and season with salt and pepper. Bake for about 25-30 minutes, until caramelised and soft. Make sure to turn the pieces halfway through cooking.

Heat the rest of the oil in a pan, add the diced shallots, chopped garlic, ginger and chilli flakes. Continue to cook for around 5 minutes until the shallots are soft. 

Leave the two roasted squash slices for garnish. In a pan, combine the rest of the roasted squash with the shallot mix, water and miso. Bring to the boil and puree until smooth using a hand-blender. 

Steam cook the gyoza as per packet instructions. 

To plate up place a ladle of the miso butternut soup in a bowl, divide and place the vegetable gyoza onto the soup, garnish with remaining roasted squash slices, pumpkin seeds, chilli flakes and coriander. 

Preheat the oven to 200°C/Gas mark 6. 

Cut the aubergine in half lengthways, then quarter each half to create eight full-length wedges. Fry the aubergine wedges in a hot ovenproof frying pan/ skillet with a generous glug of olive oil for 5 minutes on each side, until browned. Remove them from the pan and set aside. 

Add the onion to the pan with a little more olive oil and fry for 5 minutes, then add the garlic and cook for 1 minute more. Add the ras el hanout, smoked paprika, tomato purée and sugar and stir in. Follow with the tomato passata and season well with salt and pepper. Arrange the aubergine/eggplant wedges in the sauce and leave to simmer for 5-10 minutes, after which time taste the sauce, adjust the seasoning to taste and remove the pan from the heat.

Make six small gaps in between the curled aubergine wedges and crack the eggs, allowing a little of the white to fall away, then pour the eggs into the gaps. Sprinkle over half the feta, drizzle with olive oil and place the pan in the preheated oven for 7 minutes for medium-cooked eggs. 

Remove from the oven, drizzle with a little more olive oil, scatter over the coriander, remaining feta and chilli slices and add a pinch of salt. Serve with toasted sourdough bread on the side to mop up the juices. 

Start by pre heating your oven to 200°C, then warm the Alpro Soya drink together with the Alpro Soya Single, bay leaves and crushed garlic. Take the pan off the heat once it comes to the boil. 

Peel the potatoes and the courgette and thinly slice. Meanwhile, grease a baking dish with olive oil. 

Arrange a layer of potatoes on the bottom of the baking dish and season with pepper and a small pinch of salt. Then, alternate layers of courgette slices and potato slices, seasoning every layer as you go and finishing with a layer of courgette. Pour over the creamy sauce mixture until 2/3 of the veggies are covered.

Sprinkle grated cheese over the top and bake for 35-40 minutes until the potatoes are tender and the top nicely golden. 

Chop the tofu into cubes. Coat in cornflour. 

Add some vegetable oil to a wok. Fry the tofu until browned and remove from the wok. 

Get the rice on (follow the instructions on the packet). 

Clean the wok and place over a medium heat. Add a splash of oil. Add 4 tablespoons of butter, along with the chopped onion, finely chopped garlic and a large piece of fresh ginger. 

Fry until everything is soft. At this point, add 2 tablespoons crushed black peppercorns and 2 tablespoons white sugar. Stir them in. Once the sugar has dissolved, add 5 tablespoons each of light and dark soy sauce. 

Stir it all together, and then add a chopped red chilli and 3 chopped spring onions. Stir, and then re-add your tofu. Stir it in, add another tablespoon of butter, allowing it to melt, then remove the tofu from the heat. 

Serve the tofu on top of a mound of steaming rice, garnish with another chopped spring onion and enjoy!

Preheat the oven to 180°C/Gas mark 4. Heat the oil in a large flameproof casserole dish over a medium-high heat. 

Fry the onion and garlic for 5 minutes, then stir in the ras el hanout and fry for 2 more minutes. Add the tomatoes, chickpeas, apricots and 250ml hot vegetable stock; bring up to a simmer and cook for 3-4 minutes. Stir in the vegetarian meatballs, then put the dish in the oven for 20 minutes. 

Meanwhile, prepare the couscous. Put in a bowl and add the remaining 250ml of hot vegetable stock; cover with a plate and set aside for 15 minutes. Serve the couscous with the vegetarian meatballs, herbs and a spoonful of yogurt alternative.  

Tip the cumin and coriander seeds into a large dry sauté pan and toast over a medium heat for 30 seconds to a minute until they smell aromatic. Grind the seeds using a pestle and mortar, and set aside. 

Cut the aubergines in half from end to end, cut again across the middle, and then into wedges. Heat half of the sunflower oil in the sauté pan and fry half of the aubergines over a medium heat until golden brown all over. You may need to do this in smaller batches depending on the size of your pan. 

Remove the aubergines from the pan and cook the remaining aubergine in more oil. Remove from the pan and set aside. 

Tip the garlic, ginger, lemongrass, chilli, and turmeric, along with the cumin and coriander seeds, into a food processor, and blend until combined into a paste. 

Heat the coconut oil in the sauté pan, add the paste mixture and cook for 1 minute. Add the coconut milk, vegetable stock, peanut butter, lime leaves, tamarind paste, fish sauce and sugar, and simmer gently for 10 minutes to reduce and thicken slightly. Add the tomatoes to the pan and cook for 5 minutes until tender but still holding their shape. 

Deseed the pepper, cut into 1cm wide strips and add to the pan with the aubergines and half of the Thai basil leaves. Mix gently to combine, and continue to cook for about 15 minutes until the vegetables are tender. 

Serve the curry topped with the chopped peanuts, spring onions, coriander and remaining Thai basil, with bowls of jasmine rice. 

Preheat the oven to 190°C/170°C Fan/Gas mark 5, and put a roasting pan in to heat up. 

Toss the aubergine and onions together with 1½ tablespoons of olive oil and plenty of seasoning. Once the oven is hot, add a splash of oil to the pan and swirl around. Add the aubergine and onions and shake to distribute them evenly. Roast for 15 minutes until the aubergine is golden and the onion has softened. 

Sprinkle over the dry spices and return to the oven for a minute to let them toast. Add the chickpeas and then tip the mixture into a bowl, scraping with a spatula to ensure all the toasted spices come too, and set aside. 

Turn the oven down to 180°C/160°C Fan/Gas mark 4. Place the peppers cavity-side down in the roasting pan, drizzle with olive oil and season well. Put in the oven for 10-20 minutes until softened but not cooked through. 

Meanwhile, prepare the tomato sauce. Put the tomatoes, garlic and ginger in a blender and whizz until smooth. 

Once the peppers have softened, remove them from the pan and set aside. Pour the tomato sauce into the hot pan. Turn the oven up to 220°C/200°C Fan/Gas mark 7. Return the pan to the oven to heat the sauce for about 5 minutes. Add the aubergine and chickpea mixture and cook for about 20 minutes until the sauce reduces down slightly. Once you are happy with the consistency, add a squeeze of lemon and three-quarters of the coriander and taste for seasoning. Set aside in a bowl while you rinse and dry the pan. 

Add a splash of oil to the clean pan and put the peppers back in. Spoon the chickpea mixture into the peppers and bake until the peppers are soft, about 15-20 minutes. Serve with flatbreads and coconut yoghurt. 

Preheat the oven to 180°C/Gas mark 4. Line a baking tray with greaseproof paper.

Chop the potato into small chunks. Put into a medium saucepan, cover with cold water, bring to the boil, then reduce the heat to low and simmer for 20 minutes, until cooked through. Drain and leave to steam dry.

In a large bowl, mix together the lemon juice, tahini, chilli flakes, smoked paprika, garlic powder, chopped coriander and spelt flour with a pinch of salt and pepper. Add the potato and mash with a potato masher until fully combined.

Once the mixture is cool enough to handle, use your hands to create two burgers. Place on the lined tray and cook in the hot oven for 20 minutes.

Meanwhile, put the avocado flesh into a bowl. Add the lime juice, a little salt and pepper and a pinch of chilli flakes and mash until fully combined.

Serve the burgers with a large handful of rocket. Top with the smashed avocado, sprinkle over the pomegranate seeds and use a vegetable peeler to shave over the parmesan.