This tofu, chickpea and kale curry ticks all those boxes and uses just store-cupboard basics, making it a cheap, but favour-packed meal.
The ultimate thick rich and creamy curry sauce. Pumpkin puree instantly thickens the sauce along with the cashew butter, adding heaps of flavour and really doing their bit for that final consistency.
Want a dhal-icious meal that is healthy, cheap, easy to make, filling, uses one pot and also freezes well? Well look no further than this lentil, squash, kale dhal recipe!
This salad is great when you want to be healthy, but want a satisfying meal full of flavour and crunch. You can eat this salad warm or cold, making this a super choice for the cooler months, but great in the summer too.
These koftas are meat-free and by using gluten-free oats, they are suitable for coeliacs. You can also substitute the black beans with other pulses like canned butter beans, green lentils or black-eyed beans. By using chia seeds as a binding agent, no eggs are required, making these koftas suitable for vegans.
A rich cashew butter and whey protein isolate infused easy peasy curry sauce served with hard boiled eggs and a side of white rice.