Vegan Fakeaway: Plant-based takeaway classics for the ultimate night in

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The Vegan Athlete's Cookbook, written by Anita Bean, features a number of high protein recipes to help you train, recover and perform. This curry is wonderfully creamy and loaded with chunks of potato and healthy spinach. It’s drenched in Indian spices such as cumin, turmeric, fenugreek and garam masala, but gets its creaminess from the soft vegan cream cheese. Ketchup is a wonderful ingredient to use in this recipe as it contains both sweet and sour flavours, and it helps to give the dish the vibrant colour that we know and love. Cut up Peppers into 2cm squares and spring Onion into 1cm slices. How to make Vegan-friendly Kung Pao sauce?

London-based cook Zoe Alakija creates recipes that blend modern British flavours with the rich colours and tastes of her Nigerian upbringing. Divided into chapters on American, Chinese, Indian, Italian and Middle Eastern classics you'll find recipes which take just fifteen minutes to cook, slow-cooker recipes that do the hard work for you, and menus that will feed up to four people. From All-in-one biryani or Sesame spring rolls, to Sicilian-style pizza, Falafel flatbreads and Chilli burritos, there's something for every Friday night feast.Potato wedges are another popular side served with pizza takeaway here in the UK, but they’re pretty boring. Sure, they’re tasty but they’re not exactly hard to make: simply peel, chop, season and bake. But these vegan Parmesan potato wedges are a game changer! Plus, they’re a healthier alternative to deep-fried potato fries.

Indian food is an explosion of flavour, and many of the dishes are naturally vegetarian and can be adapted to be vegan with a few changes. Whether you like your curry with a little spice or more on the creamier side, I’ve collected a feast of dishes below that make for the perfect vegan fakeaway. 1. Perfect Samosas All of the meals included in the cookbook have around 20g of protein, and they're absolutely delicious as well. For this Vegan Kung Pao we used Textured Vegetable Protein Chunks, otherwise know as soya chunks, made from 100% soya beans. Based on that maths there are 16 portions at 21p each! Who said being a Vegetarian/Vegan needs to be expensive! Confession: the closest I’ve come to visiting America was when I went to an American diner here in the UK. But it was the best meal of my life! I can’t wait to hit the US in the future!Tom yum (or tom yam) is a hot and sour Thai soup recipe that is traditionally made with shrimp. This vegan take on the popular dish uses lots of delicious veggies and can be made entirely in 1 pot with ingredients you likely have on hand right now! Ingredients for the Prawn Toasts: Tofu, white bread, garlic, ginger, sesame oil, soy sauce,konbu granules and sesame seeds. Anyone else obsessed with anything sweet and sour? I just LOVE the sweet, tangy flavour of the sauce and so I was thrilled to find a recipe that made it a little healthier, too. If you’re a tofu-hater, then you’ve gotta make this! On its own, tofu can be bland, but recipes like this really bring it to life. You won’t regret trying it! If you’ve ever felt intimidated at the thought of making your own pakoras, rest assured – they’re easier to make than you think, plus they taste even better when homemade. These yummy vegan pakoras are fried until a crispy golden brown and served with a light and creamy cilantro dipping sauce. If you haven’t had this before, you really, really need to try it! It’s basically bread topped with thyme, sesame seeds, sumac and olive oil. Often referred to as ‘Lebanese Pizza,’ manaqish is a popular breakfast food but can be enjoyed all day, every day.