Step 1. Lightly toast two slices of wholewheat bread and spread a thick layer of hummus on one slice.

Step 2. Layer on the crisp, washed veggies. Spinach;

Grated courgette/zucchini and carrot.

Step 3. Add a drizzle of sweet chilli sauce and some freshly ground black pepper.

Step 4. Bread.

Step 5. Cut in half, admire, eat it like the healthy vegan pro you are.

Filling, warming, healthy and incredibly flavourful. I was surprised by just how much flavour there was! All thanks to five spice - a Chinese spice with is dominantly star anise and cinnamon. I’m not a huge aniseed fan, so I was definitely dubious, but it turned out delicious and made the house smell lovely. Serves 2.

You will need;

• 1 can aduki beans (or kidney beans), dried and rinsed;
• 2 carrots;
• 1/2 a zucchini/courgette;
• 1/4 red onion;
• 1/3 of a red bell pepper;
• 5 tsp reduced sodium soy sauce;
• 1 tsp olive oil;
• 1 tsp Five Spice;
• 1/2 tsp sugar;
• 1/2 tbsp sweet chilli sauce (can omit);
• A few cashews to put on top.

1. Dice the red onion and pepper, slice the zucchini in to thin strips and peel the carrots. Still using the peeler, peel the rest of the carrot so it forms long, thin ribbons.

2. In a saucepan, add the teaspoon of olive oil and a few tsp of water, warm through then add the onion and pepper. After a minute or so, add the sugar to help caramelize the onions, and once completely translucent add the remaining vegetables.

3. Drain the beans from the can and rinse, adding to the pan once the zucchini and carrot appear soft. Add all remaining ingredients except the cashews, stir to combine the flavours and do this for about 5-10 minutes. Pour in to two bowls, top with a few cashews, then dig in!

All in all, it’s 250 calories per portion (only 25 from fat), 13g of protein, 214% of your daily vitamin A and 50% of vitamin C. Healthy never tasted so good!

It’s big, it’s obnoxious, it’s delicious - and it’s vegan. It’s everything you could want from a pie. Plus - there’s no fatty butter in the crust, instead it’s a sweet potato biscuit crust. So it’s pretty healthy for you too. Not bad, not bad. ;)

All in all, it took about 1 1/2 hours to make and half an hour to cook. There are four stages, roasting the vegetables, baking the tofu, making the crust and making the roux.

You also need to bake a sweet potato for 40 minutes and allow it to cool before you need it - so early morning or the night before is good.

V - for vegan, obviously. ;D

Yum yum double scrum.

Recipe found here! The only difference was that I used rice milk instead of soy. Reduce the liquid by a little bit each time if you do this, as rice milk isn’t as thick. Oh - and I subbed edamame for peas. Enjoy! :)

Chunky, surprisingly thirst quenching and an awesome orange colour. Plus it’s vegan, fat free and packed with nutrients. Don’t be put off by the colour, it tastes like a thick apple juice!

What you will need;

• 1 small apple, grated finely;
• 1 medium carrot, grated finely;
• 1 medium pear, grated finely;
• 2 tbsp orange juice (30ml);
• 1/3 cup water.

1. Grate the first three ingredients - don’t use the skin of the pear and apple. These two will turn in to a kind of pulp/puree once grated. Put the grated apple, pear and carrot in to a blender, pour the liquid over the top and blend for 30 seconds, or until your desired consistency is met.

My ma said it looked like baby food. It kinda does. But it’s delicious so eff the aesthetics. ;D

Top with granola, sunflower seeds and pumpkin seeds. And a handful of freeze dried berries if you have them! I squirted a little maple syrup on top of the smoothie before adding this, to add a different sweetness, but it doesn’t need it!

There’s 200 calories in this smoothie excluding “topping”. There’s also 275% of your Vitamin A daily requirement, 42% of your Vitamin C and 13% of your Potassium. Not bad for something so simple. You’re getting all these nutrients without even trying!

Your body will love you for this.