Every vegan recipe in the collection, in one place.

Soft wholewheat flatbread stuffed with spiced mashed potato and griddled until it blisters. The trick is a well-rested dough and sealing the filling in without it bursting.

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.

Crisp sourdough under properly seasoned smashed avocado. It lives or dies on two things: toasting the bread hard, and seasoning the avocado more than you think it needs.

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.

Pan-fried falafel rolled into warm flatbread with crisp salad and a garlicky tahini sauce. Built from the same soaked-chickpea falafel, shaped into patties for a wrap.

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.

Hummus blended long and loosened with ice water until it's pale, whipped and silky — the texture restaurants get and home cooks usually miss. Served with warm pita.

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.

A generous vegetable and bean soup with a handful of pasta, built on a proper soffritto. The kind of pot that stretches further the next day.

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.