Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.

Use up your ripe bananas to make easy vegan banana bread – the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter

Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour

Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own

Whip up this filling pork noodle stir-fry for a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings

Our healthy vegan chilli recipe packs in plenty of vegetables and doesn’t fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper

Try our luscious vegan lemon drizzle cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Use chicken, ramen noodles, spinach, sweetcorn and eggs to make this warming soup, ideal for when you crave something comforting yet light and wholesome.

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre

Get some protein into a vegan diet with this tasty chickpea curry jacket. It's an easy midweek meal, or filling lunch that packs a lot of flavour

Crisp-fried turkey mince in a chilli, soy and garlic sauce atop udon noodles makes for a savoury 20-minute meal that's low in fat but big on flavour

This recipe is taken from Miguel Barclay’s Vegan One Pound Meals, you can listen to him talk about this recipe and others on the Cook Smart podcast

Make this great base for vegan pancakes: use your favourite plant-based milk, and add vegan choc chips, blueberries, or anything else you fancy

Make our easy vegan chocolate sponge cake for a special occasion using dairy substitutes. It's finished with luscious plant-based 'buttercream' and seasonal fruits

Make these foolproof vegan banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they’re dairy and egg-free

Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.

Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two

Try these squidgy chocolate brownies without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and they taste utterly divine

Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam

This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family

This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour

Serve up these fragrant and light noodles with chicken, beansprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it's full of flavour

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

Serve up some quick and easy curried noodles. Packed with wholewheat, pulses, vegetables and spices, this recipe is full of healthy plant-based foods

Rustle up this speedy noodle dish with chicken, cashews, carrots and red peppers in under 25 minutes – it's gluten-free and high in protein

Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea or a coffee morning

A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in

This recipe uses two types of soy – light for seasoning, dark for its rich caramel colour