One day vegetarian meal plan

Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt.

Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug.

Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.

Heat a shallow frying pan or flat griddle and brush it with oil.

Use 2 tbsp of batter to make each pancake, frying two at a time – any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min.

Repeat to make 8-10 pancakes.

Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream.

Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.

On a serving plate, lay your apple slices in a single layer around the outside edge, then layer another small layer over those but towards the inside center of the plate (like shown in the picture above).

Drizzle the nut butter in a circular motion, from the middle of the plate to the outside edge. You can also just zig zag the almond butter from one side to the other if you like. Again, no rules – just do what you feel is best!

Top with chocolate chips, coconut flakes, almonds and sprinkle of cinnamon (or whatever you’ve chosen to use as your toppings!).

Preheat the oven to 425 F and line a large baking sheet with parchment paper, set aside.

Slice pressed tofu into around 24 small rectangles and place in a large plate or bowl, set aside.

In a large shallow bowl, combine pulsed oats, avocado oil, paprika, oregano, salt, and pepper, set aside. In another two shallow bowls, add oat milk to one and cornstarch to another.

Set up your dipping assembly line. We recommend setting it up in the following order: tofu, cornstarch, milk, bread crumb mixture, and the lined baking sheet.

Begin breading the tofu by tossing one piece in cornstarch. Next, dip it in the oat milk and allow the milk to drip off before placing it in the bread crumb mixture and tossing to coat.

Place the coated tofu rectangle on the prepared baking sheet. Repeat with remaining tofu, leaving at least 1 to 2 inches between breaded tofu pieces.

Once all your tofu rectangles have been coated, bake for 30 minutes.

While the tofu is baking, place the vegan butter or coconut oil in a small saucepan over medium-low heat. Once the butter/oil is melted, whisk in the buffalo sauce to combine. Reduce heat to low until the tofu is cooked.

Once the tofu is cooked, carefully transfer the baked tofu pieces to a large bowl or a tupperwear box. Pour the buffalo sauce on top and carefully toss to combine.

Assemble your wraps with buffalo-coated tofu and toppings of choice.

Chop the bananas lengthwise and then in again half.

Spoon the peanut butter onto each flat side of the banana.

Melt the chocolate. Then drizzle over each banana slice.

Chop your peanuts and spread them over each banana slice evenly. 

Freeze for 2 hours and then enjoy!

Heat up the avocado oil in a frying pan on medium heat.

Drain the jackfruit from the can.

Fry the jackfruit for about two minutes, stirring occasionally.

Add half of the BBQ sauce and fry for another three minutes.

Thinly slice the onion, gherkins and tomato to top your burger.

Chop the lettuce.

Give the burger buns a quick toast under the grill or in a toaster.

Spread 1 tbsp BBQ on the bottom of one bun.

Layer over some lettuce, then ½ of the fried jackfruit.

Next come the raw onion, gherkin and tomato.

Add another dollop of sauce on the top half of the bun – and pop it on top.