A delicious and classic Italian thick soup packed with vegetables, beans and pasta. It is a crowd-pleaser that is packed with nutrition because of all the vegetables. For my version I’ve used cabbage, courgette, celery, carrot, and spinach. It of course starts with the base of a soffritto, which involves cooking onion, carrot and celery, slowly to release a delicious aroma used for the base of many sauces and stews in Italian recipes. From there we’ve added our vegetables, which you can adapt according to the seasons, along with the protein from the beans, and carbohydrates from the pasta.

This is probably my all time favourite soup recipe. Growing up I adored Heinz tomato soup, as it was simple, sweet, and creamy. Since going vegan, I couldn’t buy the soup in the supermarket anymore (though I think this has changed recently!), so I decided to make my own.

This is probably my all time favourite soup recipe. Growing up I adored Heinz tomato soup, as it was simple, sweet, and creamy. Since going vegan, I couldn’t buy the soup in the supermarket anymore (though I think this has changed recently!), so I decided to make my own.

This is probably my all time favourite soup recipe. Growing up I adored Heinz tomato soup, as it was simple, sweet, and creamy. Since going vegan, I couldn’t buy the soup in the supermarket anymore (though I think this has changed recently!), so I decided to make my own.

Orzo is a delicious pasta shape that I don’t feel gets enough love in the UK! It is shaped like short grain rice, and makes a tasty change from the more classic pasta shapes we all know and love. It is super easy to make, and works best in my opinion with simple flavours. Though I love a cold orzo salad, for this recipe we’re making a warm pasta dish with roasted red peppers, basil, garlic, red onion, red chilli flakes and lashings of olive oil and balasmic vinegar. These ingredients are all classic ingredients in Mediterranean cooking and are always in my pantry. This makes it the ideal dish to cook when you don’t have much in the fridge, and can whip it up very easily and inexpensively!

Stuffed peppers are always a great go-to vegetarian and vegan meal. This version is stuffed with a tasty bulgar wheat, carrot and pea filling, that children and adults alike would love. Plus it’s very affordable as its using carrots and peas which are some of the cheapest plants you can buy. We also found “wonky” peppers in our local supermarket, which made the dish even cheaper, so they’re worth looking out for!

Leaving out the egg and replacing it with chickpea (or gram) flour creates the key binding ingredient for these fritters. The grated courgette, lemon zest, sweetcorn and fresh mint come together for a refreshing and delicious flavour, perfect for a summer BBQ or light lunch! Plus it has minimal ingredients, making it a very easy vegan recipe to whip up!