To coincide with World Vegan Month (November), we’ve compiled some vegan cooking tips to get you started or to add to your repertoire for that flexitarian way of life.

• Spice up your life! Make sure your spice rack is stocked up. We would recommend as a starter to include garlic granules, smoked paprika, chilli flakes, cumin and Turmeric.
• Love your pulses! Beans and lentils are a staple, packed full of fibre they are perfect for chilli, curry or burritos.
• Houmous! Chickpeas, tahini and olive oil are the vital ingredients in houmous, but don’t stop there. Mash up and blend butterbeans in the same way for an equally lovely dip. Or try adding chili or smoked paprika for a real spice hit.
• Experiment! Try different cuisines for inspiration. Chinese cuisine often uses meat substitutes such as tofu, coupled with a lot of veg and fermented ingredients. For Indian cuisine think mustard seeds, coriander powder and cumin to help form the basis of your curry. Or why not try a noodle bowl inspired by Vietnam with lemongrass and soy sauce for a kick.
• Umami! Also known as the ‘fifth taste’ following salt, sweet, sour and bitter. This is well worth remembering as it adds a major savoury note to dishes adding depth and a ‘meaty’ flavour. Use ingredients like mushrooms or tomato paste to help layer your dish with flavour. Or try Umami based sauces such as Worcestershire or soy sauce or miso paste.
• Elevate your dish. Can’t do without your cream-based sauce? Add a dollop of soya or coconut yoghurt mixed into your pasta dish to pimp it up.
• Get Creative. Take your favourite dish and reinvent it. Love burgers? Try a large mushroom as a substitute with layers of veg toppings and creamy houmous sauce.

The Vegan Society has lots more information about the month as well as tips on nutrition, shopping and recipes.