This classic combination of black beans, corn and avocado with the spice of jalapeños is a powerhouse of flavours – and filling, too! If you love coriander, feel free to add a handful to make this even more Mexican. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, published by Smith Street Books, RRP $24.99.

This smoothie bowl recipe is perfect for breakfast, packed with nutrition and flavour. This is an edited extract from 'Eat More Vegan by Luke Hines, Published by Plum, RRP $39.99, Photography by Mark Ropper.'

The perfect creamy, cool-down treat in spring and summer.

There are lots of recipes for vegan chocolate mousse, some using avocado and many using chia or avocado cream, but would you believe the liquid from a tin of chickpeas can be whisked to stiff peaks and made into a mousse? Crazy but true,” says Tobie.

This healthy vegan twist on bircher is made with almond milk and quinoa, and will keep in an airtight container in the fridge for up to 1 week.

This raw vegan dessert is as beautiful as it is healthy. Satisfy your sweet tooth without the guilt.

This recipe works best when berries are at their peak – not only do they taste better, but they’ll be less expensive, too! Not all coconut yoghurts are created equal. Some are overloaded with sugar and too many ingredients, so look out for a good-quality, delicious-tasting one. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, published by Smith Street Books, RRP $24.99.

An avocado smoothie bowl is deliciously creamy and full of plant-based nutrition.

This raw raspberry slice tastes just as good as it looks, making it the perfect mid-afternoon treat that you don't have to feel guilty about.