With the seventy-five recipes in this book - half vegan, half vegetarian - you simply pop your ingredients in a tin and let the oven do the work. Every recipe is vegan or vegetarian (with an option to make it vegan), and all of them are simple, healthy and delicious. This fast and fuss-free formula is perfect for anyone who wants to cook more easy vegetarian and vegan meals day-to-day. With four recipes for every vegetable and helpful infographics, there is something for everyone. The recipes, which span super-greens to indulgent chillis, take flavour inspiration from around the world. For example: Miso aubergine with chilli, pak choi, tofu and peanuts. Three bean chilli with avocado, chipotle and coriander. Beetroot, chickpea and coconut curry with flatbreads and coconut yogurt.

These quick, clever and delicious recipes are for anyone who wants to eat nutritious food made from scratch that fits around their busy lives (and for anyone who doesn't like washing-up).