A rustic and fresh tasting soup from Mary McCartney – the chickpeas give it a nice bite and texture.
Fennel makes an interesting addition to this meat free ratatouille, giving the dish pleasing notes of aniseed alongside vegetables such as aubergines, peppers and courgettes.
This easy-peasy rösti is a great way of getting your fried-food hit without resorting to deep-frying.
These tasty, herb-rich roll-ups are one of the best ways to satisfy that craving for Italian food, without having to compromise your healthy intentions.
Natasha Corrett and Vicki Edgson
The unofficial dish of Thailand, this Raw Pad Thai is colourful, nutritious and fun to prepare!
Mary McCartney’s Courgette and Lemon Spaghetti – a quick, easy supper dish.
A flavourful mix of zucchini, tomatoes and cheese baked in a pie.
This warm quinoa salad with char-grilled vegetables was inspired by Moroccan couscous dishes.
The Meat Free Monday Foundation is established under the Charities Aid Foundation (registered charity number 268369)