Vegan pantry polenta lasagna; garlicky roasted green peppers; apple ramekins with coconut-oat crunch, featuring apples, cinnamon, sugar and maple syrup.

One-pan vegan dishes include barbecue tempeh triangles, red potato oven fries, chili roasted broccoli and mushrooms, roasted courgette slices and summer squash slices.

Oven-fried tofu nuggets; easy green beans; corn on the cob with vegan basil butter; orange pie with chocolate chip cookie crust, drizzled with vegan vanilla-cream date caramel.

Spicy aubergine rollatini with vegan chive ricotta; brown basmati rice; maple-espresso chocolate mousse topped with vegan tangerine whipped cream.

A vegan family meal featuring black bean burgers and polenta cottage fries; coleslaw.

Red lentil and baby bok choy soup; confetti potato salad with mini pepper rings, baby potatoes, celery and olives; blueberry, oatmeal and walnut bars.

Italian-style vegan meatloaf; a side dish of cauliflower, potato and spinach; coconut-chocolate chip quick cake.

Two-bean vegan chili featuring vegan burger patties and dairy-free sour cream; vegan buttermilk cornbread; Sriracha-lime guacamole.

Fresh blueberry soup with vegan orange cream; chickpea and artichoke salad; vegan and gluten-free pina colada muffins.

Pumpkin pie spiced butternut squash soup; festive stuffed peppers featuring quinoa, pecans and spinach; date-nut snowballs.