Try something different!

By Henry Firth and Ian Theasby Serves 6 | Prep 20 mins | Cook 30 mins FOR THE HARISSA MARINADE 3 garlic cloves3 tbsp harissa paste3 tbsp olive oil1 tbsp lemon juice2 tbsp maple (oragave) syrup½ tsp se

By Natasha Pickowicz Serves 4 | Prep 20 mins 10g dried wakame or hijiki seaweed2 tbsp rice vinegar1 tbsp light soy sauce1 tsp hot soybean paste1 tsp toasted sesame oil1 large carrot, grated20g spring

By Devorah Bowen (theyummyvegan.com) Makes 6 | Prep 15 mins plus freezing Cook 25 mins 2 plant-based puff pastry sheets170g guava paste115g vegan cream cheese45ml water15ml plant-based milk5ml maple s

By John Gregory-Smith Serves 4 | Prep 12 mins | Cook 45 mins 600g sweet potatoes, cut into 0.5cm rounds2 tbsp olive oil2 tsp garlic powder2 tsp chipotle chilli flakes½ a red onion, finely chopped20g p

Vegetables take centre stage in these punchy, palate-awakening recipes from plant-powered restaurant Bubala

By Mob Serves 2 | Prep 10 mins | Cook 30 mins FOR THE AUBERGINES ½ a head of cauliflowerOlive oil1 tsp garam masala2 aubergines1 tbsp lime pickle150g plain vegan yoghurtJuice of ½ a lemon200g cannelli