Forget the same rotation of midweek meals – this month’s plant-based plan takes the family table somewhere new every night, with five vegetarian recipes inspired by different culinary traditions.
These recipes have been carefully selected by our editors, drawing on bold, warming flavours that reward a little culinary curiosity. From the tangy notes of Rajasthani cooking to the fiery heat of Sichuan-inspired meals, each dish brings something distinct to the week, all while putting vegetables front and centre.
This week, travel from India to Thailand, Mexico, China and the Middle East via a fragrant achari paneer, warming red curry sweet potato & lentil soup, creamy elote-style mac & cheese, vegetarian take on dan dan noodles, and mujadara-inspired pilaf with seasonal harissa-roasted squash.
Our recipes are designed to be adaptable, so where possible, we’ll flag simple swaps and tips to help you get even more from your weekly shop.
To keep things simple, use the in-app shopping list to add ingredients from each recipe, then check the My Good Food tab for one clear, organised list before you shop.
