This cozy carrot ginger soup is simple, comforting, and packed full of plant-based protein. It uses silken tofu to add creaminess without dairy, and adds even more protein and fibre with red lentils. It’s a great vegan option for meal prep and busy weeks.

Cornbread is one of my absolute favourites and the perfect companion to my turkey chili. It’s lightly sweet without tasting like dessert, and stays moist thanks to yogurt and olive oil. Using olive oil instead of butter makes it a heart-healthy choice, ideal if you’re trying to reduce saturated fat. And of course, you can swap regular AP flour for gluten-free flour if you don’t need to eat gluten-free.