Vegan
Adam Liaw’s summer pinzimonio
Bring a taste of Milanese aperitivo to your table with pinzimonio, the ultimate shared plate of seasonal veg and seasoned olive oil.
- < 30 mins
- Adam Liaw
Not a cucumber fan? Palomar’s must-try salad will change your mind
The herbaceous cucumber, green tahini and chilli crisp salad has become an international hit – and with some cheeky cheats, you can serve it in less than 30 minutes.
- < 30 mins
- The Palomar
Smashed cucumber salad
Whacking cucumbers with a cleaver isn’t just fun – it creates perfect crevices for dressing. The result is a punchy, refreshing hit for sweltering days.
- < 30 mins
- Rosheen Kaul and Joanna Hu
Chermoula mushroom skewers
Marinated in punchy chermoula, these vegan mushroom skewers are a vegetarian barbecue hero. Use the leftover marinade as a zesty dressing.
- < 30 mins
- Katrina Meynink
Hetty McKinnon challenges everything you thought you knew about salads
The New York City-based food writer is on a mission to expand people’s ideas about what salad can be.
- Hetty McKinnon
Tonkatsu butternut pumpkin with cucumber, wasabi and brown rice salad
Roast, relax, repeat with this big-flavoured vegan salad featuring sticky, caramelised pumpkin.
- 30 mins - 1 hr
- Jessica Brook
These slow-baked chickpeas capture a sunny taste of the Greek Islands
Fudgy baked eggplant and chickpeas combine with a spice-scented tomato sauce in this dish, served on feast days.
- 2 hrs +
- Carolina Doriti
Make-ahead bircher muesli (overnight oats)
Start the week on the right foot by mixing up a batch of overnight oats for the days ahead.
- < 30 mins
- Sarah Pound
Spicy stir-fried mashed potato and fennel
Loosely inspired by colcannon, the Irish dish combining spuds and greens, this is like no mash you’ve experienced before.
- < 30 mins
- Rosheen Kaul
Pumpkin, zucchini and green bean curry
Quick to make and loaded with vegetables, this is the sort of accidentally vegan dish everyone will enjoy.
- < 30 mins
- Sarah Pound