Main Dishes recipes
Browse our main dishes recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Vegan Paella with Smoked Tofu and Artichokes
Saffron rice, tender artichokes, sweet peppers and browned smoked tofu cook in one wide pan, with crisp-edged tofu standing in for chorizo. A short blast of heat at the end gives the base a light, toasted socarrat.
Whole Wheat Tagliatelle with Chorizo and Roasted Vegetable Oat Cream Sauce
Whole wheat tagliatelle is coated in a thick roasted tomato, carrot and red pepper sauce, softened with oat cream. Crisp-edged chorizo and sweet onion bring smoky depth and a little bite to the finished pasta.
Peanut Udon with Crispy Tofu and Edamame
Thick udon and edamame are coated in a glossy peanut-lime sauce, with raw carrot ribbons for a clean crunch. The cornstarch-coated tofu is browned separately and added at the end to keep its crisp edges.
Whole-Wheat Spaghetti with Tempeh Bolognese
Whole-wheat spaghetti is coated in a chunky tomato, carrot, and garlic sauce, then topped with crisp-edged tempeh. Ketchup and soy sauce give the tempeh a savoury, lightly sweet glaze without burying the tomatoes.
Roasted Tomato and Feta Lentil Pasta
Red lentil fusilli is tossed with blistered cherry tomatoes, soft roasted feta, garlic, and oregano. The tomato juices and a little pasta water make a glossy coating without a separate sauce.
Whole-Wheat Couscous with Chickpeas, Peas and Almonds
Whole-wheat couscous absorbs cumin-scented water while chickpeas and peas warm through in olive oil. Fresh lemon juice cuts through the nutty almonds with sriracha sauce to make it a little bit spicy.
White Bean Pizza Skillet with Mozzarella and Vegetables
White beans and cottage cheese make a thick, spoonable base for tomatoes, sweet peppers, and browned mushrooms. A brief blast under the broiler melts the mozzarella, while toasted whole-wheat bread handles the sauce.
Hidden-Vegetable Paneer Curry with Wholegrain Couscous
Paneer cubes stay firm in a smooth curry sauce made from zucchini, carrot, and onion. Wholegrain couscous absorbs the spiced tomato juices without adding another pan of work.
Crispy Tofu Udon with Edamame, Green Beans and Broccoli
Crisp-edged tofu sits over chewy udon with green beans, broccoli and edamame, finished with reduced-sodium shoyu and toasted sesame. Keep the vegetables briefly cooked and add the tofu at the end so its browned surface stays intact.
Red Lentil, Sweet Potato and Chickpea Curry with Greek Yogurt
Red lentils break down into a thick tomato curry while sweet potato stays in soft chunks and chickpeas keep their bite. A cool spoonful of Greek yogurt and coriander sharpens the warm curry spices.
Creamy Tomato Pasta with Fresh Cheese
Ripe tomatoes cook down with garlic and oregano into a loose, bright sauce, then fresh cheese turns it creamy without burying the tomato flavour. Parmesan adds a sharp finish at the table.
Overnight Barbecue Pulled Pork Buns with Yogurt Coleslaw
Pork shoulder cooks slowly in a smoky tomato, cider and mustard sauce until it pulls apart in glossy strands. Crisp yogurt coleslaw, lettuce and tomato keep the whole-wheat buns sharp and fresh.