15 simple, delicious recipes that just happen to be vegan

Tofu can be a divisive ingredient with a bit of a bad reputation but this deeply umami Mapo tofu is the recipe to convert the sceptics. With a fiery, slightly numbing kick from Sichuan pepper and an intensely savoury note delivered by fermented black beans, flat flavours are something you definitely won’t be complaining about. Serve with plain white rice and a garnish of fresh spring onion to banish those greasy Chinese takeaway cravings.

Swap out the porridge oats for pearl barley ahead of tomorrow’s morning meal for a creamy breakfast bowl which makes the most of the slightly sweet nuttiness of this lesser-used grain. Kate Doran even outlines the method for making your own hazelnut milk, which brings a delicious richness to this dairy-free delight. A little bit of spice and sticky baked figs bring this breakfast dish up to the next level; just replace the honey with some agave syrup to go full vegan and if figs aren't in season, try any of your favourite fruits instead.

Tea and biscuits go hand in hand and Monica Shaw’s rosemary-flavoured creation might just become your new favourite dunker. This shortbread is brought together by the ingenious inclusion of olive oil which works wonderfully in this sweet, zesty and herby treat. You can try to make these last a couple of days but realistically they’ll be gobbled up within hours!

Elly McCausland has whipped up a taste sensation for this dish which brings together punchy olives, sweet dates and spiced roasted cauliflower. Sardinian fregola pasta is the perfect base for this summery salad although if the mood takes you, try swapping it out for giant couscous. Take a bowl of this outside to enjoy in the garden and bathe in the conveniently vegan deliciousness.

When it’s warm outside a salad becomes the go-to for an easy midweek meal and Shu’s Sichuan-inspired noodle dish, packed with crunchy and refreshing cucumber, ticks all the boxes. The noodles bring a slight chewiness and the flavour is set alight by a fiery Sichuan peppercorn-packed dressing that’s finished with the crunch of peanuts. It also doesn’t hurt that you can have it on the table in under half an hour.

Joey O’Hare’s potato salad does away with the typical dollop of mayonnaise and introduces marmite and watercress instead. However, this salad still delivers creaminess in the form of a cashew and tarragon dressing which brings a hint of aniseed to contrast with the umami-coated potatoes. Perfect for a summer dinner party!

Macaroni cheese is one of those favourites which vegans think they have to give up when they ditch the animal products, but Jacqueline Meldrum has found the solution with her ingenious recipe. By replacing the butter and milk with dairy-free alternatives in the cheese sauce, this recipe manages to recreate the ultimate comfort food without skimping on the creaminess. And that cheesy flavour? Nutritional yeast solves that in just a couple of teaspoons.

You may well have been saved by David and Charlotte Bailey’s sumptuous Massaman curry at various festivals across the UK when the mud has just got too much. Now you can enjoy this flavourful dish in the comfort of your mud-free home with this dreamy recipe packed with eleven different spices. If you have any anti-vegans amongst your friends, this might be the dish that will change their mind.