Wagamama at home!

By Sam Turnbull (itdoesnttastelikechicken.com) Serves 4 | Prep 15 mins | Cook 15 mins 2 tbsp vegan butter1 tbsp olive oil4 shallots or 1 onion, finely chopped6 garlic cloves, thinly sliced½ tsp crushe

By Riverford (riverford.co.uk) Serves 2 | Prep 10 mins | Cook 20 mins 1 tin of chickpeas, drained2 tbsp harissa paste1 red onion, roughly chopped8 dried apricots, roughly choppedJuice of 1 lemon, divi

By Rebecca Seal and Leon Serves 2 | Prep 15 mins | Cook 15 mins 200g extra-firm tofu, cut into 2cm cubes3 tbsp cornflourNeutral oil, for cookingA pinch of dried wakame seaweed700ml boiling water1 tbsp

By Megan Hallett Serves 4 | Prep 15 mins | Cook 10 mins 1 tbsp olive oil2 red chillies, sliced2 lemongrass stalks, finely sliced2 kaffir lime leaves1 large garlic clove, crushed1 tbsp chopped fresh ro

VFL regular Katy is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food and fuss-free home cooking. Pickled vegetables such as red onio

By Devorah Bowen (theyummyvegan.com) Serves 4 | Prep 15 mins | Cook 45 mins 400g young jackfruit pieces 450g whole mushrooms, cut in half 2 carrots, sliced into chunks 1 small onion, sliced into half