Speedy BOSH!: Over 100 New Quick and Easy Plant-Based Meals in 30 Minutes from the Authors of the Highest Selling Vegan Cookbook Ever

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Add the spaghetti, let it soften and then move it around with tongs in the pan until it's well submerged METHOD: You will need to preheat the grill to high, have a large saucepan of salted water on a high heat, a food processor, a large frying pan on a high heat and a micro-plane or fine grater. Peel the garlic cloves and add them to the food processor. Add the smoked paprika, sundried tomatoes, red peppers and passata and blitz to combine.

Add the sliced onion and salt and fry for 5-7 minutes, stirring occasionally, until the onion is soft and translucent

Add the vegan meatballs and fry for a couple of minutes. Add the chopped tomatoes, tomato purée, sugar and basil leaves.

Start by chopping the aubergine into 1.5cm cubes. Add to a hot frying pan with a pinch of salt. Dry-fry for 5–7 minutes, until charred and collapsing, tossing regularly. For the filling, add the 1 tbsp veg oil to the frying pan and put it over a high heat. Grate the garlic and ginger directly into the pan and add the chilli along with a pinch of salt. Return to the aubergine mixture. Add the coriander stalks and cabbage to the pan along with the oil, and cook for 2–3 minutes, until the cabbage has softened. When most of the starchy water has been absorbed by the pasta, taste to make sure it's cooked to your likingIn just 30 minutes flat, you’ll be creating fragrant curries, hearty stews, comfort food for cold nights (just have a taste of the Ultimate Vegan Mac and Cheese!), indulgent puds, delicious rice and noodle dishes, and one-pan wonders.

Heat the oven to 200°C/180°C fan/ gas 6. Tip the potatoes into a large microwaveable bowl, cover and microwave on high for 4-6 minutes.Top each taco with red cabbage sambal, cauliflower, a dollop of chilli jam and coriander leaves Credit: Lizzie Mayson

To serve, split the mixture between two bowls. Top with the remaining herbs, chopped peanuts and sliced red chilli. Serve with the lime halves for squeezing over. Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside)Lay the pak choi on the griddle and cook until char lines appear, trying not to move them around too much Dairy-free cheese can still get that perfect melt (Picture: Lizzie Mayton) Method Prepare the meatballs Season the sauce with salt and pepper, take the pan off the heat and tip in the drained pasta. Stir to coat the pasta in the sauce. Preheat the grill on high.