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.
Chickpea, Spinach and Feta Quiche
A crisp shortcrust shell holds tender spinach, lightly browned chickpeas, and pockets of salty feta in a soft egg custard. The chickpeas give the filling more substance than a standard spinach quiche without making it heavy.
Gnocchi with Cannellini Beans, Spinach, Lemon and Ricotta
Soft gnocchi and creamy cannellini beans are folded into a rough tomato sauce with wilted spinach, lemon and ricotta. Parmesan adds a sharp finish to the mild beans and soft dumplings.
Rice & Lentil-Stuffed Eggplants
Roasted eggplant halves hold a soft filling of brown rice, lentils, tomato and cottage cheese, with walnuts for crunch and parsley at the finish. The rice makes it substantial, while the lentils give the filling more shape than a mound of starch. Recipe from our good friend Jamie Oliver.
Thai Peanut Noodles with Crispy Tofu and Bok Choy
Crisp panko-coated tofu sits over rice noodles and tender bok choy in a peanut, lime, garlic, and ginger sauce. The sauce is savoury, sharp, lightly sweet, and thick enough to cling to every strand.
Creamy Whole Wheat Tagliatelle with Salmon, Spinach and Tomatoes
Whole wheat tagliatelle is folded through a light oat-cream sauce with blistered cherry tomatoes, wilted spinach and flakes of salmon. Lemon and black pepper keep the sauce bright.
Lemony Halloumi Tray Bake with Chickpeas and Summer Vegetables
Crisp-edged potatoes and chickpeas share the tray with tender zucchini, sweet red bell pepper, split cherry tomatoes, and browned halloumi. Lemon zest and juice sharpen the salty cheese and the sweet roasted vegetables.
Lentil Spaghetti with Seitan Mince and Fresh Tomato-Carrot Sauce
Crumbled seitan is browned until crisp at the edges, then folded through lentil spaghetti and a slow-simmered sauce of fresh tomatoes, onions, and carrots. The carrot softens into the sauce, giving it body and a gentle sweetness without added sugar.
High-Protein Tofu and Green Bean Gözleme
Whole wheat and lupin dough wraps a savoury filling of browned tofu, green beans, tomato, skyr, and molten mozzarella. The pan gives each flatbread a crisp, mottled exterior while the centre stays soft and substantial.
Chickpeas pasta with Silken Tofu Zucchini Sauce
Chickpeas pastas are coated in a smooth zucchini and silken tofu sauce, sharpened with lemon and rounded out with nutritional yeast. It is a generous high-protein vegan pasta with a silky finish, not a watery green purée.
Lentil Pasta with Crispy Grated Tofu and Creamy Butternut Sauce
Red lentil fusilli is coated in a silky roasted butternut and oat cream sauce, then topped with crisp-edged grated tofu. Roasting the squash with garlic brings enough sweetness and depth to keep the sauce full-bodied without cheese.
Tomato-Baked Rice with White Beans and Mozzarella
Tomato-baked rice turns tender beneath a browned mozzarella & parmesan crust, with White Beans tucked through the sauce. Blended Silken tofu gives the tomato base a fuller body while keeping its clean, tomato-led flavour.
Chicken Lavash Wraps with Crunchy Vegetables
Tender cumin and smoked-paprika chicken is wrapped with crisp cabbage, cucumber, tomato, red onion, and a sharp garlic-yogurt sauce. The lavash is used as prepared bread here; no bread recipe or bread-making instructions are included.