10 healthy vegan recipes

Nutritious, vegan-friendly and full of flavour, these recipes are sure to become firm favourites. From a tofu take on scrambled eggs, to a roasted pepper houmous and even butternut squash steaks, our healthy vegan recipes will be sure to inspire you.

Butternut squash steaks with houmous and jewelled couscous
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Butternut squash steaks with houmous and jewelled couscous

This hearty vegan supper features butternut squash as the star attraction. Brushed with fiery harissa and served with protein-rich houmous and a pomegranate and herb-infused couscous, you will want to add this to your meat-free Monday recipe rotation.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Top and tail the squash, stand it upright on a chopping board and cut in half lengthways. Discard the seeds and pulp. Slice each half lengthways into 4 long pieces about 1/2cm wide. The outer pieces will be slightly thicker so, once cut, lie them flat and slice off the tough skin for a similar-sized steak.
  2. In a mixing bowl, combine the harissa and 2 tbsp oil. Use half to brush both sides of each piece of squash. Transfer to a roasting tray with a rack and roast for 30-35 minutes, until golden and tender.
  3. Meanwhile, prepare the couscous following the pack instructions. Cover and set aside until fluffed up. Add 1 tbsp oil, the lemon zest and juice, chopped mint, and most of the parsley and pomegranate seeds; season and mix.
  4. To serve, put a dollop of houmous on each of 4 plates, add the couscous and top with the squash. Scatter over the remaining herbs and pomegranate seeds. Drizzle with the remaining harissa oil. 

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  • Ingredients
  • 1 large butternut squash
  • 4 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 x 200g tub reduced fat houmous
  • For the jewelled couscous
  • 200g (7oz) couscous
  • 1 tbsp olive oil
  • 1 lemon, zested and juiced
  • 100g (3 1/2oz) mint, leaves finely chopped, a few reserved whole
  • 1 x 100g pack flat-leaf parsley, leaves finely chopped
  • 1 x 80g tub pomegranate seeds
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