A quick, punchy Thai basil stir-fry with crispy chickpea tempeh, garlic and chilli. Ready in about 20 minutes, perfect for weeknights.

Roasted butternut squash, crispy Brussels sprouts, lentil tempeh and maple pecans with a creamy tahini dressing. Autumn in a bowl.

Crunchy oven-baked tempeh bites coated in crushed vegan tortilla chips, with aquafaba instead of egg. A crowd-pleasing vegan snack or party bite.