Cooking in the Doctor's Kitchen

A new series of quick and delicious plant-based recipes to make you feel good. Dr Rupy kickstarts the series with three delicious recipes: kofte vegan burgers, black bean chilli with pulled mushroom and for a healthy sweet treat apricot and chocolate bars. GP Dr Rupy Aujla is a firm believer in the power of food and lifestyle change as medicine. Having overcome his own medical problem by changing his lifestyle and diet, he realised that a lot of his patients could benefit from a doctor explaining the evidence-based benefits of healthy living. Through these quick and easy plant-based recipes, he hopes to help everyone live happier, healthier lives.

r Rupy Aujla shares some picture perfect recipes for laidback entertaining. A tray bake of homemade vegan sausages with a variety of colourful veg will be popular with vegan and non vegan friends alike. The sausages freeze well so make them in advance to make this dish even quicker on the night. To impress at lunch make Dr Rupy’s vegan sandwich trio. With vibrant and nutritious beetroot hummus as the base, it’s the variety of toppings that make these sandwiches special. The harissa polenta with sauteed vegetables is a simple and gluten-free dinner that’s ready in twenty minutes. All of Dr Rupy’s recipes are available on BBC Food.

Dr Rupy’s mushroom, chestnut and squash filo pie is a great celebration centrepiece to be shared with family and friends, especially good with vegetarian gravy or served cold with salad. With a pesto topping, Dr Rupy’s bean soup is full of goodness. Packed with veggies it also has healthy fats, fibre, and is good for your gut health. Not to mention it’s delicious. For a quick starter or light dinner, these tofu tikka skewers are an easy vegan alternative for the barbecue.

Dr Rupy prepares three delicious grain bowls using quinoa, wholewheat couscous and bulgur. By adding plenty of veg and healthy fats to the grain base you can meal prep your way to healthy lunches. Also on the menu are vegan carrot and sweetcorn fritters, super versatile for brunch, lunch or even dinner. Plus a family favourite gets a vegan makeover; delicious fajitas with crispy tofu.

Dr Rupy’s vegan berry banana smoothie is an easy, dairy-free smoothie you can whizz up in seconds, perfect for a quick and healthy breakfast. The roasted vegetable bowl is a great recipe for batch cooking at the start of the week – leftovers can be enjoyed for lunch the next day (and the next, and the next!) Round off the day with another veg packed meal, a delicious, anything-goes frittata. Dr Rupy uses sweet potato, broccoli and red peppers but you can use just about anything that's leftover in the fridge.

Vegan scrambled eggs! Recreate a brunch favourite for a vegan diet, with a tofu scramble that is full of protein and calcium and tastes amazing. Another popular dish getting a vegan make over is macaroni cheese. Dr Rupy’s vegan mac and cheese is ridiculously easy to make, full of nutritious veg and completely dairy-free. Exchange your takeaway for a fragrant Thai-inspired vegan noodle bowl. This warming, comforting soup can be made gluten-free by using tamari and buckwheat noodles.