Mushroom and Lentil Lettuce Wraps - San Choy Bow Inspired. Whole food, plant-based (WFPB) healthy vegan recipe. Can be made oil-free (no oil). Use ingredients that are easy to find and affordable, such as lentils, dried shiitake mushrooms and vegetable stock, to create a healthy plant-based version of the classic San Choy Bow.

Mango rice salad - Thai style. Whole food, plant-based (WFPB) healthy vegan recipe. Can be made oil-free (no oil). A light and refreshing salad for the warmer months that makes the most of seasonal produce such as mangoes, cucumbers, chillies and limes.

Whole wheat and oil-free (no oil) pancakes that can be baked in the oven to save time and effort. Whole food, plant-based (WFPB) healthy vegan recipe. Naturally sweetened with mashed banana and contains nutritious chia seeds (or flax seeds).

Pineapple fried rice - Thai style. Whole food, plant-based (WFPB) healthy vegan recipe. Can be made oil-free (no oil). Use up whatever bits of vegetables you have left in the fridge, such as carrots, peas, broccoli and capsicum.

Sweet potato and chocolate marble cake. Oil-free (no oil) recipe. Whole food, plant-based (WFPB) healthy vegan. Use up any cooked, leftover sweet potatoes you have. Ingredients you'll need include pantry staples such as flour, baking soda, cocoa powder, coconut sugar and apple cider vinegar.

Vegetable frittata muffins. Whole food, plant-based (WFPB) healthy vegan recipe. Use any fresh or cooked vegetables that you have and reduce food waste at home. Can be made oil-free (no oil).

Mushroom and lentil loaf. Whole food, plant-based (WFPB) healthy vegan recipe. Can be made oil-free (no oil). Use up ingredients you already have such as onions, carrots, oats, breadcrumbs, tomato paste and mustard.