Vegan twists

Give a plant-based spin to classic meat- or dairy-based dishes, with easy replacement ingredients and store cupboard staples that add a flavour punch.

Spicy cauliflower ‘wings’ (pictured)
Stir a little paprika, cumin and seasoning, or a little Cajun seasoning, into plain flour. Mix with soya or nut milk to make a smooth batter the consistency of pouring cream. Cut cauliflower into florets, then toss in the batter. Spread out on a baking tray and bake in a hot oven until only just tender. Drizzle with sweet chilli sauce then return to the oven until sticky and crispy and turning golden.

Sweet potato macaroni cheese
Make a vegan white sauce using flour, a non-dairy spread and soya milk, then stir in a little mustard and a spoonful of Marmite until well combined. Roast sweet potato until soft, then mash until very smooth and stir into the white sauce until well combined, blitzing with a hand blender for a really smooth finish. Pour the sauce over cooked pasta shapes and top with lots of breadcrumbs for a crunchy topping, then bake until golden.

Vegan chilli
Replace the mince in a classic chilli recipe with extra beans, such as kidney, cannellini or a drained tin of mixed beans, plus some extra veg such as chopped peppers and sweet potato. Simmer until the veg is tender and the sauce if thickened and rich. Serve with rice and top with homemade guacamole, made by mashing avocado with lime and some finely chopped red chilli.

Vegan pancakes
Mix self-raising flour and soya or nut milk to a smooth batter (the consistency of Greek yogurt) then mash ripe bananas and stir into the mixture until well combined. Oil a frying pan and heat, then drop in large spoonfuls of the mixture and cook until golden; flip over and repeat on the other side. Serve with berries and maple syrup.