A vegan sausage patty, an easy homemade egg-free patty using chickpea flour, and a slice of gooey vegan cheese all piled onto a toasted English muffin – what a morning!
These beetroot falafels from So Vegan are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.
Easy to eat in little gem leaf boats, these koftas have been given a Middle Eastern twist – spicy with sweet undertones.
This Moroccan tagine amps up the flavours by using harissa and chermoula for the sauce.
A cool-weather soup to make you shine from the inside out.
Full of protein, Alfred Prasad’s simple snack recipe is quick and easy to prepare and is fantastic paired with a refreshing cocktail as an alternative to crisps or nuts.
The Kind Cook
Not only are these delicious but they are super easy to make, garlic free, gluten free, dairy free, egg free and easily made low fat.
A hearty chilli from popular London brasserie Joe Allen – great served with tortilla chips or guacamole or both!
A contrast of textures and flavours, this satisfying salad is best served whilst the radicchio is still warm.
A delicious dish with different elements which is surprisingly simple to prepare – from Sunbeam Studios.
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