A delicious stir fried vegetable dish with oyster and soy sauce, finished with some chopped coriander. Enjoy on its own, with some rice.
Stir-frying is so quick and helps retain the flavour of the vegetables. My version has carrots, peppers, courgettes, bean sprouts and spring onions but you can use whatever you have available.
A colourful vegetable curry makes a perfect filling for a stack of delicately spiced pancakes and provides your five-a-day in one meal.
I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast and easy vegan main for lunch or dinner that is surprisingly filling when eaten with pitta bread. It is also a flavourful side dish.
This is a really fast meal that I often make midweek. Don't add any extra salt until you have tasted it. Use plenty of garlic and serve with rice.
A wonderfully spicy vegan Indian dish. Asafoetida is used throughout India and South Asia, and available in Asian and Middle Eastern shops; it should be used sparingly.
This dish has a mild ginger flavour that can be adjusted according to taste. Works well with tofu. Serve over steamed jasmine rice.
To speed things up, I cook the veg in the microwave and sometimes use tinned tomatoes. This makes a quick dinner served with rice or naan.
Chinese-style green beans with lots of flavour! This recipe is made for a large party; but it can be scaled down for a family dinner. Serve cold or warm.
This flavourful vegetable curry is a treat on its own or served alongside your favourite meat curry. Perfect for curry night or meat free Mondays!