• Preheat the Instant Pot by selecting the Sauté setting.
• Heat the oil in the preheated pot for a few seconds, then add the mustard seeds and leave for about 30 seconds, or until they start to splutter.
• Add the onion, ginger, garlic, chile, and a pinch of salt and cook until the onion is translucent, about 2 minutes.
• Stir in the turmeric, garam masala, and black pepper and cook for 30 seconds.
• Add the tomato and 1/4 cup (60 ml) of the water and cook, stirring occasionally to prevent sticking, until the tomato is softened, about 2 minutes.
• Add the butternut squash, coconut milk, remaining 3/4 teaspoon of salt, and remaining 1/2 cup (120 ml) of water. Add the lentils to the pot, and give it a good stir to combine and scrape up any bits of tomato from the bottom of the pot. Select the Cancel setting.
• Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 3 minutes.
• Once the cooking cycle is done, carefully set the Pressure Release Knob from Sealing to Venting to quick release. Open the lid and fold in the spinach to wilt it. Taste for seasoning, adjusting if needed.
• Garnish with lime juice, red pepper flakes, and cilantro. Serve over rice or wit h vegan flatbread or fresh vegan dinner rolls.

• For the potatoes, scrub the potatoes well, then poke holes in them with a fork or knife.
• Put the water in the inner pot, set the steamer rack inside, and put the potatoes on the rack.
• For the filling, in a stainless steel container that fits your Instant Pot, combine the onion, mushrooms, carrot, barbecue sauce, water, lentils, garlic, Barbecue Spice Blend, sugar if using, and salt. Stir to mix well.
• Place the container on top of the potatoes. Cover with foil or a lid. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure
• Cook/Manual setting at high pressure, and set the cook time to 17 minutes. Let the pressure release naturally, then open the lid. Remove the pan with the lentils and stir to mix. The mixture will continue to thicken as it sits. Taste for seasoning, adjusting if needed.
• For the sriracha mayonnaise, stir together the mayonnaise and sriracha in a small dish, adding a bit of water, if needed, so it will be easy to drizzle.
• When the potatoes are cool enough to handle but still warm, slice open. Brush the melted vegan butter on the cut potatoes and fill with the barbecue lentil mixture.
• Drizzle with the sriracha mayonnaise, garnish with parsley and red pepper flakes, and serve warm.

Satay Sauce

• Blend all ingredients until smooth. Do not heat up yet, set aside.

Stir-Fry

• Drain then pat dry the tofu with kitchen roll or a clean tea towel. Fry in a little oil until golden, turning frequently. Add 1 tablespoon soya sauce, stir through then set aside.
• In a large wok, fry the vegetables (also add straight-to-wok noodles at this stage if you’re making the quick version) on a med-high heat for a few minutes.
• Cook the noodles according to the packet.
• Heat up the satay sauce, adding a little more water if necessary as the sauce thickens as it heats.
• Divide the noodles into 4 bowls then add a layer of stir fried veg, tofu and then satay sauce.

Tofu

• Fry the tofu in sesame oil until golden, stirring occasionally.
• Add the soy sauce and nutritional yeast, stir through and fry for a further 1-2 minutes. Set aside.

Vegetables and noodles

• Fry the vegetables on a medium-high heat for a few minutes.
• Add the noodles and stir through.
• Add the tofu and stir through.

Sauce

• In a small saucepan, heat all of the ingredients on a medium heat.
• Pour over the noodles, veg and tofu and decorate with toasted cashews, fresh chillies, seeds, fresh coriander and anything else you fancy.

• Cut the tofu into roughly 1 inch cubes.
• In a large frying pan, add a little oil and fry the tofu until golden. Set aside.
• While the tofu is cooking, fry the onion in a little oil until soft and golden.
• Add the garlic, ginger and fresh chilli and fry for a further couple of minutes. If using chilli powder then add a couple minutes after the ginger and garlic.
• Add the soy sauce, sugar (or syrup), black pepper and lime juice and heat on a medium heat for five minutes.
• Place the cooked tofu into the pan and stir through for a couple of minutes until fully combined.
• Optional serving suggestions: brown rice, fresh coriander, vegan yoghurt, toasted cashews, fresh chilli or chilli flakes, roasted aubergine slices, steamed broccoli

Mince

• Preheat the oven to 180ºC/350ºF/Gas Mark 4.
• In a large wok or saucepan, fry the onion in a little oil until lightly golden.
• Add the courgette, carrot and mushrooms and fry for a further 5 minutes, stirring frequently.
• Add the garlic and fry for a further minute.
• Stir in the tomato puree, red wine, tinned tomatoes, syrup (or sugar) and stock. Bring to the boil, turn down the heat and simmer for around 20 minutes. Set aside and leave to cool slightly.

Béchamel

• Using a medium saucepan, melt the spread on a low heat.
• Take the saucepan off the heat and stir in the flour until you have a paste.
• Return the pan to the heat, turn up to medium and very gradually add the soya milk, stirring continuously to avoid lumps.
• Once the sauce has thickened, add the mustard, nutmeg and optional extras. Use a balloon whisk to get rid of lumps if necessary.
• Try the sauce and add salt to your taste. Stir through the pesto (bought or homemade). Set aside.

Assembly

• Using a baking tray (12″x10″x2″ approx.), pour half of the bechamel and spread evenly accross the bottom of the tray.
• Stuff the cannelloni with the mince mixture using a teaspoon and line them up over the bechamel layer until the tray is completely covered.
• If you have any leftover mince then add another layer over the cannelloni tubes. The rest you can freeze to make a spag bol.
• Pour the remaining bechamel over the top and spread evenly. Top off with the cheese of your choice.
• Cover the top of the dish in foil and place in the oven.
• Cook for 30 minutes, remove the foil and place back in the oven for another 15 minutes.
• Serve with fresh basil, toasted pine nuts, garlic bread and salad. Enjoy

• Fry the onion until soft.
• Add the garlic and fry for a further minute. Pop in the spices then cook for another minute.
• Add the celery, carrots and red pepper and cook for 7-10 minutes, stirring frequently.
• Add the passata and the minimum amount of stock and stir in. Cook for about 10-15 minutes on a simmer or until the vegetables have softened.
• Add the lentils and beans. Stir again, adding more stock if needed.
• Add the cocoa, cacao or chocolate, the syrup (or sugar) and lime juice. Cook for another five minutes. Taste and add more stock powder, salt, syrup or lime juice if necessary.

• Cook the noodles according to the instructions on the packet, drain and set aside.
• Blend the spice paste in a high speed blender or food processor.
• In a large saucepan or wok, fry the spice blend for a few minutes then add the onion and mushrooms.
• Stir through and heat for a further few minutes.
• Add the stock and coconut milk, bring to the boil and then simmer for 10-15 minutes.
• Add the spinach, tofu and the noodles and simmer for a further minute.
• Remove from the heat (do not drain — it’s supposed to be a slightly soupy dish) and serve with fresh coriander and a squeeze of lime juice.

Aubergines

• Pre-heat the oven to 200˚C/400˚F/Gas Mark 6.
• Remove stalks and cut the aubergines into slices, 1cm thick.
• Season with salt and drizzle with olive oil.
• Place on baking tray and cook, turning once, for 20-30 minutes or until soft and golden.

Filling

• Fry the onion in a little oil until lightly golden.
• Add the mushrooms and cook until slightly softened.
• Add the garlic, oregano, cinnamon and fry for a further 1-2 minutes.
• Stir in the tomato purée, veggie mince, red wine, stock, tinned tomatoes and syrup. Bring to the boil, turn down the heat and simmer with the lid on for roughly 30 minutes, until most of the liquid has evaporated.
• Taste and add salt and a little more syrup if necessary.

Béchamel

• Using a large saucepan, melt the margarine on a low heat.
• Take the saucepan off the heat and stir in the flour until you have a paste.
• Return the pan to the heat, turn up to medium and very gradually add the soya milk, stirring continuously to avoid lumps.
• Once the sauce has thickened, add the Dijon, nutmeg, salt and optional extras (if using). Use a balloon whisk to get rid of lumps if necessary.
• Stir thoroughly then set aside.

Assembly

• Reduce the oven heat to 180˚C/350˚F/Gas mark 4-5
• Place a layer of aubergine into a rectangular oven dish followed by a layer of the filling.
• Repeat this process until you have several layers.
• Leaving a couple of inches at the top, pour on the béchamel sauce so that the top of the moussaka is completely covered.
• Add a thick layer of melting vegan cheese.
• Cover with foil and bake in the oven for 25 minutes.
• Remove from the oven, take off the foil, sprinkle over the parmesan and place back in the oven, uncovered, for a further 15 minutes until the top is slightly browned.