Want to cut back on meat and dairy at family meal times? Ella Mills serves up tasty, fuss-free dishes that will keep everyone happy.
Minty pea dip
We’ve eaten this almost every week since I can remember. It’s so quick to make, plus it’s really nutritious: peas are loaded with protein, fibre, vitamins and minerals. Serve with crudités and crackers or roasted veg.
Edamame, peanut and sesame noodles
This is really popular with our little ones – just remove the chilli flakes and, depending on their age, swap the crunchy peanut butter for smooth, and halve or smash the edamame beans.
Garlicky roasted aubergine ragu
This is a real favourite. It’s great for batch cooking and is delicious with spaghetti, orzo, piled on to a jacket potato, or you can serve it with whichever grain you have in the house – quinoa (for extra protein), barley or rice.
Corn, polenta and spring onion fritters
These fritters make a delicious speedy dinner – they come together in just 15 minutes or so. I serve them with a simple side salad or mashed avocado, hot sauce and lime wedges.
Crispy buffalo cauliflower traybake
The herby dressing brings this dish together. It’s vibrant and creamy, and goes perfectly with the crisp butter lettuce, roasted chickpeas, chunks of avocado, slices of red onion, cherry tomatoes and the crispy cauliflower florets.
Miso-glazed mushrooms on toast
A little lunch (or brunch) idea that I make on repeat.
Harissa chickpea jacket potatoes
Jacket potatoes are filling and so versatile. Plus the harissa chickpeas take just 15 minutes to make.
Easy berry muffins
This is a recipe that we make regularly. The banana gives the muffins a touch of sweetness, which is enhanced by the vanilla, and the berries are brilliantly juicy.
Now buy the book
How To Go Plant-Based by Ella Mills will be published by Yellow Kite on 18 August, price £26. To pre-order a copy for £22.10 with free UK delivery until 21 August, go to mailshop.co.uk/books or call 020 3176 2937.
