This vegan twist on a Middle Eastern classic is ready in 30 minutes and packed full of goodness. If you're not catering for vegans, swap the plant-based yogurt for thick Greek yogurt.
A southern Indian-inspired dish with small aubergines stuffed with a spicy, peanut paste, which is also used to make the sauce.
If you're firing up the grill, succulent sweetcorn topped with garlic and herb creamy cheese and a Mexican-inspired spiced butter will really hit the spot.
In this veggie lasagne, a meat sauce is replaced with mushrooms, onion, garlic, courgettes, spinach and tomatoes. Most mozzarella is vegetarian, but check on the pack.
Enjoying your favourite comfort food is even speedier when it's all cooked in one dish. You can use cream cheese or mascarpone to make the sauce
This dish is a lighter, vegan version of lasagne. Instead of cheese, there's a paste made with cashew nuts, but you could use any soft cheese if you don't need it to be plant-based.
Two tins of black beans are joined by vegetable stock, onion, cinnamon, cumin, chilli powder or flakes, garlic and carrots. It's smoky, spicy and takes only 10 minutes to prepare.
Serve it in a bun with garlicky avocado cream and your favourite fillers – tomato, crisp lettuce, mayonnaise and jalapeño peppers to add extra bite.
A comfort food classic is given an Indian twist with spices like cumin seeds and chilli added to the rich, cheese sauce.
Paneer is a mild, Indian cheese which holds its shape during cooking. In this easy one-pan dish, paneer is fried off with spices, onion, ginger and garlic to which you add tomatoes and peas (frozen is fine).