Roasted sweet potatoes, chickpeas, quinoa, and baby spinach make this an easy, gluten-free lunch box that holds up well once packed. It’s high in fiber and plant protein and works well for work lunches, outings, or make-ahead meals enjoyed cold or at room temperature.

Try these vegan blue cheese spinach and cream pancakes for a quick savory brunch or lunch. Soft spinach pancakes are topped with a tangy soya yogurt and blue cheese alternative, plus fresh crunchy garnishes.

Try this baked apricot dal for a high-protein vegan meal with layers of spice, sweetness, and tang. A baked onion topping gives the dish an attractive finish and makes it an easy centerpiece for dinner.