Gluten-free vegan recipes, tagged so you don't have to guess.

Baby potatoes boiled until just tender, then stir-fried with a three-layer coating of pepper, coriander and turmeric on top of the usual chilli and salt. The layered spicing is what lifts this above a plain potato fry, giving each one a savoury, earthy crust.

Basmati rice tempered with cumin seeds and whole spices, cooked until every grain stays separate. The plain, fragrant rice that belongs beside a bowl of dal, and the dish that shows off why basmati is worth buying well.

Charred sweetcorn and ripe avocado tossed with lime and coriander. Fifteen minutes, no cooking beyond blistering the corn, and it holds together as a light lunch or a side.

Falafel made from soaked (never tinned) chickpeas, baked instead of fried, over brown rice and greens with a lemony tahini drizzle. The soaked-not-cooked chickpea is non-negotiable.

Butternut roasted until its edges caramelise, then blended with coconut milk and a whisper of cinnamon. Roasting rather than boiling is what gives this soup its depth.

Chickpeas simmered in a deep, tangy onion-tomato masala until the sauce clings rather than pools. Built from whole spices, not a pre-mixed powder, so you can taste each one.

Chia seeds set overnight in vanilla-sweetened almond milk into a spoonable, tapioca-like pudding. The whole recipe is about ratios and one crucial stir.

Layers of coconut chia pudding and bright mango puree, topped with toasted coconut flakes. As much about the look in the glass as the taste.

Soft toor dal loosened with coconut milk and finished with a crackling mustard-seed and curry-leaf tempering poured over at the end. The tempering is what makes it.

Chickpeas roasted until the outside shatters and the inside stays soft, tossed in smoked paprika and cumin. A snack that disappears from the bowl faster than chips.

Ripe avocado blended with cocoa and dates until it disappears into something that tastes like mousse, not like avocado. Ready in ten minutes, no cooking required.

Mushrooms seared hard until golden, then tossed with garlic and parsley at the last second. The whole point is heat and patience: crowd the pan and they steam instead of browning.

Chickpeas gently braised in a cumin-scented broth sharpened with preserved lemon. A slow, savoury North African-leaning stew that tastes like it took longer than it did.

Fluffy quinoa tossed with cucumber, tomato and a fistful of soft herbs in a sharp lemon dressing. A make-ahead lunch that improves as it sits.

Day-old rice tempered with mustard seeds, curry leaves and crunchy peanuts, finished with a generous squeeze of lemon. Ten minutes if your rice is already cooked.

A savoury brown-lentil and vegetable base under a blanket of fluffy mashed potato, baked until the top catches gold. Proper comfort food, no meat required.

A rustic soffritto-based lentil soup, thickened by the lentils themselves and finished with good olive oil. The soffritto is the foundation — don't rush it.

Glutinous rice steamed until sticky and sweet, soaked in coconut milk, and served alongside ripe mango. The classic Thai dessert, no substitutions needed.

A crisp, briny salad built on the ratio that makes Greek salad work: crunchy cucumber, sharp olives, sweet tomato and a proper amount of olive oil.

Layered biryani with meaty mushrooms and parboiled basmati, steamed together (dum) so the rice takes on the spice from below. A weekend project that rewards the effort.

Creamy arborio risotto built ladle by ladle, with mushrooms browned separately so they keep their bite. No dairy — the creaminess comes entirely from the rice's own starch.

A vegan take on saag paneer — cubes of pan-seared tofu folded through a silky, garlicky spinach puree. Freezer spinach works as well as fresh.

Marinated tofu grilled until the edges catch, served with a peanut sauce built for dipping, not drizzling. Good as a starter or piled over rice for dinner.

Sweet roasted beetroot against toasted walnuts and peppery greens, in a sharp balsamic dressing. Roasting whole and peeling after is what keeps the colour and flavour in.

Cauliflower florets roasted hot until the edges char and crisp, coated in cumin and paprika. The high heat and a hot tray are what turn bland cauliflower crave-able.

Whole aubergines roasted until collapsed and smoky, then blended with tahini, garlic and lemon into a silky baba ganoush. Charring the skin is where all the smoke comes from.

Bell peppers baked until tender and slightly charred, filled with a quinoa, black bean and corn mixture. A colourful, make-ahead dinner that reheats well.

Caramelised roasted sweet potato over fluffy quinoa and spinach, tied together with a lemony tahini drizzle. A sturdy, balanced bowl you can prep ahead for lunches.

Coconut milk simmered with green curry paste and whatever vegetables are in the fridge, finished with Thai basil. A weeknight curry that's ready faster than delivery.

Tomatoes roasted until their edges char and their sugars concentrate, then blended smooth with garlic and basil. Nothing here to hide behind — good tomatoes make this soup.

Basmati simmered with whole spices and vegetables until every grain separates. The rice does the work if you get the water ratio and the resting time right.

Soft yellow moong dal finished with a fragrant cumin-garlic tempering poured over at the table. The simplest, most comforting dal — and the sizzling tadka is the whole show.

Lacy golden crepes from a fermented rice and urad dal batter, crisp at the edges.

Pillowy steamed rice cakes from a naturally fermented batter. Serve with coconut chutney or sambar.

Blistered heirlooms layered over a buckwheat crust with fresh thyme and a drizzle of olive oil. Rustic, fragrant, and ready in under an hour.

Halved aubergines lacquered in white miso glaze, broiled until caramelised, finished with toasted sesame and scallion oil.