Tomatoes, onion, garlic, ginger and a variety of spices make up the masala base for a simple and tasty Indian okra dish.
In this easy two-ingredient recipe, the sweet onion offsets the bitterness of the fried bittergourd and the amchur adds a tangy lift.
Thai cashew tofu or tofu pad med mamuang is a savoury, spicy dish where soft protein is contrasted with a crunchy bite in a tangy sauce.
This vegan sweet and sour is light and appetising, and the freshness of the vegetables cut through the rich sauce. So good with rice!
Sweet and spicy, green curry is the crowd favourite of Thai curries. An additional avocado at the end adds an unorthodox but tasty twist.
No Name is a vegetable fritter popular within Thailand. This vegan version can be kid-friendly and goes well with curry.
Eggplant and teriyaki sauce are made for each other, so why not combine them into a teriyaki fried rice for a delicious one-bowl meal?
Flavourful sausages, creamy mashed potatoes, mushy peas, all drowned in onion gravy. Vegan bangers and mash is my favourite pub grub!
This vegan fiesta menudo is made with carrots, potatoes, tofu, seitan, and sausage, cooked in a sweet and savoury tomato stew.
Deep-fried mushrooms are coated in a sweet, salty, spicy sauce and tossed with onions and bell peppers in this vegan mushroom Manchurian.
Mujadara is a traditional Middle Eastern dish. It is a protein-rich, comforting, and affordable dish made of lentils, rice, and onions.