With Fontaine Wright
With Phoebe Greenacre
Adding more variety to our meals doesn't have to mean completely changing the way we cook. More often than not, it's simply about mixing things up a little - trying a grain you haven't cooked with before, adding a handful of beans to a salad or scattering some nuts and seeds over lunch.
Some recipes naturally make this easier than others. They bring together plenty of different plants without adding extra time or effort in the kitchen. Think hearty bowls layered with grains, beans and colourful vegetables, salads packed with herbs and crunchy toppings, or simple traybakes that transform a mix of vegetables into something full of flavour.
The aim isn't perfection or ticking off a strict list. It's about the small, everyday choices that gradually add more variety to our plates. Whether you're looking to build on your usual favourites or simply want some inspiration for the week ahead, these recipes make it easy to enjoy a wider range of plants in a way that feels simple, delicious and realistic.
Start your day right with a warming bowl of creamy porridge — with hemp and chia seeds, it’s supercharged with fibre, protein and healthy fats. Including apple and cinnamon may also help to support healthy digestion and reduce inflammation.
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Few things beat a refreshing smoothie for breakfast after an energetic workout, or busy mornings on the go. Loaded with nutrient-packed fruit and leafy vegetables, this smoothie combines fibre, protein and healthy fats to energise and help to keep you feeling fuller for longer.
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These banana pancakes have been so popular over the last few years so we decided to give them a little revamp for you to make them even better. We’ve added some chia seeds to help thicken up the texture and some almond milk to improve the flavour and texture. Get cooking and let us know what you think!
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This is our ultimate chilli – packed with smoky, spicy, warming flavours and full of fibre, thanks to all the different veggies. The key is giving each step enough time to cook so the flavours can really develop. It’s delicious with a crunchy cabbage slaw – we’ve included a recipe if you’d like to make it.
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This is our nourishing midweek curry – creamy, vibrant and full of greens, with silky green cashew-spinach sauce that feels properly satisfying. It’s a source of fibre and protein, and it’s brilliant with steamed rice or warm, fluffy flatbreads.
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This golden curry is everything you want from a comforting midweek dinner or a cosy Saturday night on the sofa. Its jam packed with nourishing veggies – creamy coconut milk, silky aubergine, sweet potato, nutty black chickpeas and fresh green beans. The flavour improves with time, making it perfect for batch cooking.
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This one-pan curry is a true batch-cooking winner. Rich and fragrant, it’s packed with lentils, chickpeas and spinach – a fantastic source of fibre, protein and iron. It keeps brilliantly in the fridge or freezer as the flavours deepen over time. Keep it mild for younger mouths or dial up the heat if you like a little spice.
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This easy, one-pan dish delivers big comfort points for very little effort. The orzo cooks directly in the creamy, harissa sauce, meaning you’re only left with one pan to wash up – win, win! Perfect for busy evenings, or a cosy night in.
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No time to cook? Make this vibrant pasta dish with peas, asparagus, pistachios and rocket. Quick, easy and brimming with flavour, it will be on the table in just 15 minutes.
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This ragu is hearty, warming, and rich. It’s a dream dinner and the leftovers work brilliantly too; you can double the recipe and add the ragu to jacket potatoes later in the week or serve it with some quinoa for an on-the-go lunch option.
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Settle down on a cold winter evening with this cosy, comforting bake. Full of fresh vegetables, with a luscious creamy ‘cheese’ sauce, it’s guaranteed to hit the spot. Feel free to replace the cauliflower with broccoli, or drain and add a tin of white beans for extra protein.
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Looking to get more plants in your diet? This herby cauliflower traybake with garlic tahini yoghurt is the easiest way to get more veg in your life with very little effort, perfect for busy weeks. To make it you simply roast aubergine, cauliflower and juicy tomatoes with roasted lentils and flaked almonds, then serve with fresh herbs, lemon zest, and a smooth creamy roasted garlic, basil and tahini yoghurt.
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The different textures are what really make this traybake a hit. Sweet tender squash, golden roasted mushrooms and butter beans mixed with kale and crunchy walnuts, all stirred through with a deliciously creamy Caesar-type dressing made with oozy roasted garlic and cashews.
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We love a traybake. Maximum flavour, minimum washing-up! And the oven does most of the work. The spicy, sweetness of veggies coated in maple syrup, paprika, cumin & harissa are deliciously flavourful, and we can’t get enough of the creamy harissa yoghurt with a touch of lime zest.
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This is one of those salads that makes eating well feel easy – warm, colourful and full of flavour. With around 20g of plant protein per portion, this warm, colourful salad is perfect for keeping you nourished and energised. Tossed in a simple za’atar dressing, this is the kind of recipe we meal prep on a Monday night, ready to set us up for a busy week.
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This salad is so simple to make, with only about 10 minutes of hands-on time. With roasted cauliflower and crispy lentils coated in harissa, and nutty croutons for extra crunch, it’s perfect to prepare for office lunches, pack for a picnic, or make as a super speedy midweek dinner.
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15-minutes, one pan, tons of greens. This simple herby salad with garlic croutons is a perfect speedy summery lunch; especially when you’re WFH and need something quick and nutritious. The super green dressing boosts the salad’s plant power — you’ll get 10 plants in the recipe overall — and the croutons give the perfect crunch (once you’ve tried them, you’ll be adding them to everything!).
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This quick and easy lunch makes the perfect midweek meal.
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