I can't believe it's taken me 28 years to discover just how easy it is to make Katsu Curry. There are a few variations of the dish but this one's light, healthy and vegan.
I love poke bowls; so light, fulfilling and incredible versatile. Here, I use Miso Aubergine but you can also have it with prawns, tuna or salmon or even tofu.
Sweet, sticky and slightly gooey. I think this may one of my favourite ways to eat aubergine.
This vegetarian chilli can be made vegan too by swapping out the cheese. The leftovers also make a delicious brunch dish.
A Stroganoff with no meat? You'll be surprised just how flavoursome this meal is - and you can easily make it veggie or vegan friendly with a few simple swaps.