Vegetarian burgers are so easy to make: just combine crushed chickpeas, gravy powder, garlic powder, onion powder and black pepper.

Shepherd's pie "meat" is just as easy: crush kidney beans and chickpeas and combine with plenty of grated carrot and frozen peas, gravy powder, tomato paste, garlic powder, onion powder, sage, salt and pepper. Top it with "cauliflower mashed potato" made by simmering 4 parts potato and 3 parts cauliflower for 15 minutes, draining, adding some salt and white pepper and mash it and it'll come out perfectly smooth and delicious without butter or cream. Texture the top of the mashed potato with fork, spray it with oil and bake in 400F preheated oven for 40 minutes. Peel the carrot and crush the beans while the potato and cauliflower boils and it's basically done. Quick and delicious and freezes perfectly.

Vegetarian chili con carne takes literally five minutes: combine passata, vegetarian chicken stock, garlic powder, onion powder, cumin, paprika, chili powder and salt in a microwave jug and nuke until bubbling furiously. Add kidney beans, grated carrot, peas and corn and reheat. Perfect on rice topped with some cheese or in a taco.

If you're making pasties and don't have any thawed meat handy, just crush in some kidney beans and add some gravy powder and it'll turn out perfectly.

I often make curry sausage rolls by combining grated carrot, crushed chick peas, curry powder, onion powder, garlic powder, salt and a few teaspoons of corn starch to ensure it cooks firm and dry. Wrap in puff pastry or shortcrust pastry and cook based on pastry instructions. Literally takes five minutes and freezes perfectly. Nice with mashed potato, baked carrot, peas and gravy or with baked beans and oven fries or served with a green feta salad with a side serving of oven fries or cheesy microwave Carbonara in summer. Thaw the frozen sausage rolls by cling-wrapping them and microwaving until the cling-wrap balloons, then crisp up the pastry in a 400F oven for 10 minutes.

I think the trick to making nice vegetarian meals is ensuring they have plenty of protein and don't try to make them have the taste and texture of meat. Instead, make them taste nice naturally. If you desperately want something that tastes like meat then you should probably just eat meat.

Vegetarian burgers are so easy to make: just combine crushed chickpeas, gravy powder, garlic powder, onion powder and black pepper.

Shepherd's pie "meat" is just as easy: crush kidney beans and chickpeas and combine with plenty of grated carrot and frozen peas, gravy powder, tomato paste, garlic powder, onion powder, sage, salt and pepper. Top it with "cauliflower mashed potato" made by simmering 4 parts potato and 3 parts cauliflower for 15 minutes, draining, adding some salt and white pepper and mash it and it'll come out perfectly smooth and delicious without butter or cream. Texture the top of the mashed potato with fork, spray it with oil and bake in 400F preheated oven for 40 minutes. Peel the carrot and crush the beans while the potato and cauliflower boils and it's basically done. Quick and delicious and freezes perfectly.

Vegetarian chili con carne takes literally five minutes: combine passata, vegetarian chicken stock, garlic powder, onion powder, cumin, paprika, chili powder and salt in a microwave jug and nuke until bubbling furiously. Add kidney beans, grated carrot, peas and corn and reheat. Perfect on rice topped with some cheese or in a taco.

If you're making pasties and don't have any thawed meat handy, just crush in some kidney beans and add some gravy powder and it'll turn out perfectly.

I often make curry sausage rolls by combining grated carrot, crushed chick peas, curry powder, onion powder, garlic powder, salt and a few teaspoons of corn starch to ensure it cooks firm and dry. Wrap in puff pastry or shortcrust pastry and cook based on pastry instructions. Literally takes five minutes and freezes perfectly. Nice with mashed potato, baked carrot and gravy or with baked beans and oven fries or served with a green feta salad with a side serving of oven fries or cheesy microwave Carbonara in summer. Thaw the frozen sausage rolls by cling-wrapping them and microwaving until the cling-wrap balloons, then crisp up the pastry in a 400F oven for 10 minutes.

I think the trick to making nice vegetarian meals is ensuring they have plenty of protein and don't try to make them have the taste and texture of meat. Instead, make them taste nice naturally. If you desperately want something that tastes like meat then you should probably just eat meat.

Vegetarian burgers are so easy to make: just combine crushed chickpeas, gravy powder, garlic powder, onion powder and black pepper.

Shepherd's pie "meat" is just as easy: crush kidney beans and chickpeas and combine with plenty of grated carrot and frozen peas, gravy powder, tomato paste, garlic powder, onion powder, sage, salt and pepper. Top it with "cauliflower mashed potato" made by simmering 4 parts potato and 3 parts cauliflower for 15 minutes, draining, adding some salt and white pepper and mash it and it'll come out perfectly smooth and delicious without butter or cream. Texture the top of the mashed potato with fork, spray it with oil and bake in 400F preheated oven for 40 minutes. Peel the carrot and crush the beans while the potato and cauliflower boils and it's basically done. Quick and delicious and freezes perfectly.

Vegetarian chili con carne takes literally five minutes: combine passata, vegetarian chicken stock, garlic powder, onion powder, cumin, paprika, chili powder and salt in a microwave jug and nuke until bubbling furiously. Add kidney beans, grated carrot, peas and corn and reheat. Perfect on rice topped with some cheese or in a taco.

If you're making pasties and don't have any thawed meat handy, just crush in some kidney beans and add some gravy powder and it'll turn out perfectly.

I often make curry sausage rolls by combining grated carrot, crushed chick peas, curry powder, onion powder, garlic powder, salt and a few teaspoons of corn starch or flour to the mixture dry. Wrap in puff pastry or shortcrust pastry and cook based on pastry instructions. Literally takes five minutes and freezes perfectly. Nice with mashed potato, baked carrot and gravy or with baked beans and oven fries or served with a green feta salad with a side serving of oven fries or cheesy microwave Carbonara in summer.

I think the trick to making nice vegetarian meals is ensuring they have plenty of protein and don't try to make them have the taste and texture of meat. Instead, make them taste nice naturally. If you desperately want something that tastes like meat then you should probably just eat meat.

Vegetarian burgers are so easy to make: just combine crushed chickpeas, gravy powder, garlic powder, onion powder and black pepper.

Shepherd's pie "meat" is just as easy: crush kidney beans and chickpeas and combine with plenty of grated carrot and frozen peas, gravy powder, tomato paste, garlic powder, onion powder, sage, salt and pepper. Top it with "cauliflower mashed potato" made by simmering 4 parts potato and 3 parts cauliflower for 15 minutes, draining, adding some salt and white pepper and mash it and it'll come out perfectly smooth and delicious without butter or cream. Texture the top of the mashed potato with fork, spray it with oil and bake in 400F preheated oven for 40 minutes. Quick and delicious and freezes perfectly.

Vegetarian chili con carne takes literally five minutes: combine passata, vegetarian chicken stock, garlic powder, onion powder, cumin, paprika, chili powder and salt in a microwave jug and nuke until bubbling furiously. Add kidney beans, grated carrot, peas and corn and reheat. Perfect on rice topped with some cheese or in a taco.

If you're making pasties and don't have any thawed meat handy, just crush in some kidney beans and add some gravy powder and it'll turn out perfectly.

I often make curry sausage rolls by combining grated carrot, crushed chick peas, curry powder, onion powder, garlic powder, salt and a few teaspoons of corn starch or flour to the mixture dry. Wrap in puff pastry or shortcrust pastry and cook based on pastry instructions. Literally takes five minutes and freezes perfectly. Nice with mashed potato, baked carrot and gravy or with baked beans and oven fries or served with a green feta salad with a side serving of cheesy microwave Carbonara in summer.

I think the trick to making nice vegetarian meals is ensuring they have plenty of protein and don't try to make them have the taste and texture of meat. Instead, make them taste nice naturally. If you desperately want something that tastes like meat then you should probably just eat meat.