By Pack’d (packd.co.uk)Makes 4 | Prep 20 mins | Cook 20 mins 1 large cauliflower, cut into florets120g coconut yoghurt1 ½ tbsp ginger, grated3 garlic cloves, minced2 tsp coriander powder1 tsp turmeric

This take on the festive favourite will ensure you never boil a sprout again. The whipped tofu is based on a classic French vinaigrette and should be quite loose in texture. It carries a real mustard

Fight off winter sluggishness with these energising and protein-packed plant-based meals from Christina Soteriou

SERVES 2 PREP 40 mins COOK 40 mins MORE EFFORT 1 large cauliflower (about 1kg)150ml vegetable stock3 garlic cloves, peeled75ml double cream6 tsp olive oil2 tsp garlic powder1 tsp paprika25g butter2 sh

SERVES 2 PREP 5 mins COOK 25 mins EASY 20g walnut pieces1 tsp rapeseed oil2 slim leeks (about 170g), well washedand thinly sliced175g wholemeal penne2 garlic cloves, finely grated160g baby spinach40g

SERVES 4-6 PREP 20 mins plus cooling COOK 50 mins EASY 1 medium pumpkin or butternutsquash2 tbsp olive or rapeseed oilpinch of Aleppo chilli flakes, plusextra to serve (optional)3 tbsp maple syrup100g