Okara is the pulp that is strained from the soya milk when making homemade tofu. This recipe is perfect to use up all the okara that was produced during the making of the tofu.

Place the okara and all the ingredients in a bowl and mix well. If the mixture is too dry, add more water. If too liquid, add more flour.

Make into small to medium size balls and fry in 1 inch (2.50cm) of oil: 5 min on each side or until golden brown (You can also use a deep fryer).

Eat them with some heated tomato sauce, tahini sauce, or on a flat bread with lettuce, tomato and vegan mayonnaise.

Difficulty level: Easy

Cook the pasta (wholegrain or white, depending on your preferences).

Slice/chop the leeks and cook in a frying pan with the garlic for 3min or until soft.

Add the mushrooms (sliced or chopped), herbs and chilli flakes (opt) and cook for another 5min.

Add some vegan cream or Vegan cheezy sauce and stir well.

Add the pasta and stir well. Leave to stand, covered for another 5min, and eat!

Difficulty level: Easy

Cook the rice, wholegrain or white, depending on your choice.

When the rice is cooked, set aside. Fry the chopped onion and garlic in a frying pan until golden.

Add the chopped or sliced mushrooms (depending on your choice), curry powder and grated ginger and fry for another 2 or 3 min.

Add in the rice and cook for another 2min. Leave to stand, covered for another 5min, and eat!

Difficulty level: Easy

For 2 people.

Mash the tofu with a potato masher in order to get small chunks ( you can also use a fork, but you won't get the chunks).

In a frying pan, fry the chopped onion and garlic clove until golden brown. Add some turmeric and curry powder. Add the mashed tofu and stir for a minute or 2.

Chop finely all the vegetables (you can use a chopper if you are in a hurry). Add the remaining ingredients into the saucepan and stir well in.

Cook for 5 min and eat!

Difficulty level: Easy

Pour the tomato sauce over the pastry shell and spread with a spoon.

Add the chopped or sliced onions and the garlic clove.

Add the remaining ingredients (chopped or sliced, depending on your preferences), except the tofu and soy milk/water.

Put the tofu in a blender and blend until smooth. the consistency should be creamy, but not too liquid. If not creamy enough, add a bit of soy milk or water. If too liquid, add more tofu. Add some turmeric and curry powder to the cream.

Pour the tofu cream over the pizza and spread with a spoon.

Pour some olive oil and add some herbs.

Put in the oven for around 40 minutes.

Difficulty level: Easy

(Serves 2)

Chop the vegetables as finely as possible. An electric chopper comes in very handy here. Drain chick peas and mash them. Peel potatoes, cut them into chunks and place into chopper. Process until fine textured.

Place everything together into one big bowl. Add the porridge oats to the bowl. Add in the remaining herbs, spices, salt and pepper.

Stir everything together until the contents of the bowl has a "sticky" texture. If too wet, add in more porridge oats. If too dry, add some water.

Take portions of the mixture out of the bowl, place them on a plate and form into burger shapes which should be about 1.5 centimetres thick. Oil a tray and place the burgers onto it.

Pour a little oil over the top of the burgers and place into an oven at gas mark 7/8 for 50 minutes turning them once the uppermost side is golden brown (cooking time may vary depending on type of oven and the size of the burgers)

Note: Almost any type of vegetable can be substituted for those listed above. Also, most types of beans can be substituted for chick peas. Experiment. Potatoes are important though as they help to bind the other ingredients together.

Wash the potatoes. Do not peel the skin off.

Cut the potatoes into chip shapes (e.g firstly cut a potato into three pieces length ways and then slice each piece into individual chips)

Place four dessert spoons of olive oil in a large bowl. Add the herbs and spices. Chop the garlic clove finely and add this too.

Transfer the chips to a tray and place into an oven at gas mark 7/8 for 50 minutes (cooking time may vary depending on type of oven)

Put all the vegetables in the chopper, except the tomatoes and onion. Chop until fine and transfer in a big salad bowl. Chop 1 tomato by hand and add it in the salad bowl. Fry the onion and garlic on a frying pan for 2 or 3 minutes and transfer to the salad bowl.

Put the tofu in a blender and add a bit of water or soya milk. Blend till smooth and creamy. You can add some turmeric to give the cream a nice yellow colour, and other spices of your choice.

Transfer the tofu cream to the salad bowl and mix with a spoon. Transfer the mixture to the pastry shell.

Cut the 2 remaining tomatoes in slices and lay them on the pie as a decoration. Pour some olive oil and herbs on top and put in the oven for around 45 min.

Difficulty level: Easy

Mash the tofu with a fork. Cook in a frying pan for less than 5 minutes.

Chop the onion & garlic finely.

Combine all ingredients in a bowl and mix.

Leave to stand for a few minutes until it gets cold and use as a spread for sandwiches.

Difficulty level: Easy

Either grate or use a food processor to chop veggies very finely.

Add the grated veggies to the batter and stir the mixture.

Make the pancakes the same way you would do the plain pancakes, thick or thin, depending on your preferences.

Difficulty level: Easy

Heat oil in a large skillet. Add onions and celery; sauté for 10 minutes, or until tender.

Stir in sugar and remaining ingredients; heat to boiling. Reduce heat and simmer, uncovered, for 25 minutes, stirring often.

Let cool. Spoon into a bowl; cover and chill for 8 hours.

Serves 4 to 6.

Difficulty level: Easy

Slice the cucumber into chunks, chop the celery and quarter the onion.

Combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth.

Stir in the chopped herbs and add 1/4 tsp cayenne pepper and salt (optional).

Refrigerate until cool and serve with bread.

Difficulty level: Easy

First, you need to roast the nori sheets and sesame seeds.

Place the sheet on a frying pan without oil, on a medium heat. It should take only between 30 seconds to a minute, during which you will have turned the sheet in both sides.
Do the same thing with the second sheet.
Once roasted, crumble the sheets with your fingers in a small bowl.
Use the same technique to roast the sesame seeds. Set aside.

Chop finely the cabbage, as well as the spring onions.

Put some olive oil in a frying pan, sauté the cabbage, grated carrot and spring onions until the cabbage is tender. That should take 5min, not more. Add some soy sauce/ tamari and the roasted nori. Stir well.

Transfer to a plate and sprinkle the meal with some roasted sesame seeds.

Difficulty level: Easy

In a bowl, place hijiki and water to cover. Let soak for 10min.

Heat olive oil in a frying pan, add the hijiki, chopped ginger, garlic and soy sauce and sauté for 1-2 minutes.

Cut the tofu in cubes or slices and add it to the frying pan. Stir for a few min until the tofu becomes golden. Add the mangetout (cut in pieces of left whole), Chinese cabbage cut in small slices and chopped spring onions and stir well.

Leave to simmer for another 5min.

Transfer to a plate and sprinkle the meal with some roasted sesame seeds.

Difficulty level: Easy

Rehydrate the wakame in a bowl of water and set aside for 10min.

Fill a mug with brown or green lentils and 2 cups with water. Transfer them to a saucepan and cook for 15min, until the lentils are soft (do not overcook the lentils or they will go mushy). Set aside.

In a frying pan, add a bit of olive oil, and saute the onion until golden. Add the wakame and sauté for another minute. Add all the chopped vegetables and garlic and sauté until they are soft enough (that should take less than 5 min).

When cooked, add the cooked lentils and stir well.

Transfer to a plate and sprinkle the meal with some roasted sesame seeds.

Difficulty level: Easy

This recipe doesn't call for specific measures. If you have a preference for millet, add more millet than tofu, if you have a preference for tofu, add more tofu than millet, etc.

Transfer the mug of millet and the 2 mugs of water to a saucepan and cook for 10 or 15min, until the millet is cooked (do not overcook the millet or it will go mushy). Set aside.

If you want to use some sea vegetables, soak 1 tbsp of wakame or arame in water for 10min.

In a frying pan, add a bit of olive oil, and saute the onion until golden. Mash the tofu with a fork or potato masher and add the tofu to the frying pan. Stir well.

Add the rest of the vegetables (except the courgettes) and and sauté for another few minutes. Add then the tomato sauce (optional), the wakame/arame and the cooked millet. Stir well.

With a spoon, scoop the pulp of the courgettes, leaving around 5mm to 1cm of pulp in the courgettes.

Fill the courgettes with the millet/tofu mix and the courgette pulp. Pour a bit of olive oil on top and put in the oven for 30 to 45min.

Difficulty level: Easy

Put the bulgur in a container and pour enough boiling water over the bulgur. Cover the container and let stand for at least 20min, or until the bulgur has softened and absorbed the liquid.

Dain the bulgur of excess water and transfer to a salad bowl.

Finely chop the tomatoes, parsley, spring onions, celery and mint leaves and add them to the bowl.

Make a salad dressing with olive oil, mustard, lemon juice, salt/pepper and mix well into the salad.

Difficulty level: Easy

Transfer the mug of millet and the 2 mugs of water to a saucepan and cook for 10 or 15min, until the millet is cooked (do not overcook the millet or it will go mushy). Set aside.

Chop finely all the vegetables. Mash the chickpeas with a fork.

Mix the cooked millet with the vegetables and chickpeas. Add to the mixture the flour & herbs. If the mixture doesnt stick together, add a bit of water or soy/rice/oat milk to bind all ingredients together.

Form small balls or patties and place them on a baking sheet. Bake for around 30min.

Difficulty level: Easy