Use up your ripe bananas in our vegan banana bread – the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Make this great base for vegan pancakes: use your favourite plant-based milk, and add vegan choc chips, blueberries, or anything else you fancy

Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.

Try these soft, squidgy brownies, without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and taste utterly divine.

Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour

For an easy, warming family casserole on a budget, this one-pot ticks all the boxes

Get your fill of tasty veggies with our easy vegan parsnip & wild rice tabbouleh. Our simple winter salad is full of flavour, filling and 2 of your 5-a-day

Make these foolproof dairy and egg-free banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they’re vegan

Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam

The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre

A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in

This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they’re quick to prepare

Forget soggy parsnips: roast them with our polenta and paprika coating and you'll be rewarded with golden, crunchy veg. It makes a lovely Christmas side dish

Get some protein into a vegan diet with this tasty chickpea curry jacket. It's an easy midweek meal, or filling lunch that packs a lot of flavour.

We love a slice of banana bread with crunchy walnuts and sweet dates, warm from the oven. This vegan version is great for breakfast or with an afternoon cuppa

Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them – be adventurous!

For shepherd's pie - but not as you know it - try cooking up these spicy individual pies

Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning

Combine root vegetables with mushrooms, grains, hazelnuts and fresh herbs to make this stunning vegan centrepiece. Top with parsnip crisps for added crunch

Take parsnips to another level by turning them into gnocchi with a crunchy walnut crumb. This moreish dish is vegan, healthy and delicious

Rustle up these easy banana cupcakes for an afternoon treat. Dairy- and egg-free, they're perfect for anyone following a vegan diet

Use jackfruit to make this clever vegan 'pulled' meat substitute, perfect for stuffing into bread rolls and enjoying with all the barbecue trimmings

Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash

Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac