Happy Veggie Empanadas

Pollock with Potatoes, Savoy Cabbage and Citrus Sauce

Aubergine Paneer Rolls with Red Lentils and Mint Yoghurt

Mustard balsamic vinegar dressing

Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

Black-eyed Bean Stew with Baby Squid

Carob Porridge with Linseed and Date Milk

Vegan Bean Burgers

Stuffed Peppers with Herbed Quinoa

Vegan Mushroom and Spinach Lasagne

Quinoa and Vegetable Tower with Avocado and Confited Cherry Tomatoes