LeafUp › Plates

Simple plant-based plates

Everyday dishes from around the world, each for two. Every plate is made from plants and drawn in the LeafUp style. Open any of them in the app to cook one calm step at a time.

Breakfast

Porridge with apple and walnuts

Warm oats, grated apple and a few walnuts.

Overnight oats with banana and peanut butter

Made the night before, ready when you wake.

Wholegrain toast with hummus and tomato

Quick, savoury and full of fibre.

Peanut butter and banana toast

Two minutes and very filling.

Soy yoghurt with berries and seeds

Frozen berries are fine, and often cheaper.

Tofu scramble with spinach

A savoury start with turmeric and toast.

Bircher muesli with apple and seeds

Soaked overnight, the Swiss way.

Avocado and white bean toast

Creamy, lemony and filling.

Banana oat pancakes

Made without eggs, served with berries.

Lunch

Lentil salad with walnuts

Lentils, rocket, walnuts and a squeeze of lemon.

White bean, tomato and rocket salad

A Mediterranean lunch in five minutes.

Bulgur tabbouleh with chickpeas

Lots of parsley, lemon and crunch.

Black bean wraps

Beans, salad and salsa in a wholewheat wrap.

Chickpea and spinach stew

A warming pot ready in 20 minutes.

Peanut noodles with cabbage and carrot

Crunchy vegetables in a quick peanut sauce.

Tofu and vegetable stir-fry

Crisp tofu, quick vegetables, brown rice.

Roast vegetable and barley bowl

Make extra vegetables for tomorrow.

Quinoa salad with black beans and sweetcorn

Lime, coriander and a little chilli.

Pea and mint soup

Bright green, from the freezer in 15 minutes.

Couscous salad with chickpeas and pepper

North African flavours, ready in 15 minutes.

Brown rice bowl with edamame and sesame

Japanese-inspired, crunchy and fresh.

Greek-style butter beans in tomato and dill

Inspired by gigantes plaki, good warm or cold.

Baked chickpea patties with salad

Falafel-inspired, baked instead of fried.

Snack

An apple and a handful of almonds

The simplest snack there is.

Carrot sticks and hummus

Crunchy, filling and ready in two minutes.

Crunchy roast chickpeas

Spiced, crisp and good for a week in a jar.

A banana and a few walnuts

Sweet, quick and easy to carry.

Edamame with lemon and chilli

Warm, bright and fun to eat.

Homemade popcorn with paprika

A wholegrain snack in five minutes.

Dates with walnuts

A sweet bite with no added sugar.

Dinner

Wholewheat pasta with broccoli and white beans

Garlic, lemon and a little chilli.

Mushroom and lentil bolognese

Tastes slow-cooked, ready in 30 minutes.

Vegetable soup with white beans

Use whatever vegetables you have.

Red lentil dal with spinach

Mild, golden and very cheap.

Ratatouille with brown rice and chickpeas

A Provençal classic that keeps well.

Black bean chilli with brown rice

Even better the next day.

Sweet potato and chickpea curry

Coconut, ginger and greens.

West African-style peanut stew

Inspired by maafe: sweet potato, tomato and peanut.

Mujaddara: lentils and rice with onions

A Levantine comfort dish with a crisp salad.

Cauliflower and chickpea traybake with tahini

One tray, roasted until golden.

Minestrone with beans and pasta

Italy’s everyday vegetable soup.

Peppers stuffed with rice and lentils

Inspired by Turkish dolma.

Lentil cottage pie with sweet potato

A British classic, made with lentils.

Ethiopian-style red lentil stew

Inspired by misir wot: warm, spiced and gentle.

Vegetable paella with butter beans

Smoky Spanish rice, made with brown rice.

Bibimbap-style bowl with tofu

Korean-inspired rice bowl with crisp tofu.

LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.