Opting for plant-based recipes this January doesn’t mean you can’t indulge in a range of dishes, as well as variations of your favourite foods. From loaded nachos to a creamy linguine to comfort you on Friday nights, these selections by Thea Brook are perfect for brushing up on your vegan cooking skills.

These nachos are an ideal sharer to pick at on cosy movie nights, a tempting appetizer for guests’ snacking fingers, or a rainbow coloured side at a barbecue on an English summer’s day.

Crispy paprika tortilla chips are piled up with The Brook’s new rich and nutty cheese sauce, fiber-rich smokey black beans and a colourful zesty salsa of tomatoes, corn, coriander, lime and jalapenos for added flavour. Serve them up straight out of the oven and top with fresh guacamole or vegan sour cream for a cooling, refreshing taste.

Just because we can’t travel right now doesn’t mean our taste-buds can’t…

Preheat oven to 180C.

Line a baking tray with baking parchment and spread the tortilla chips across it in a nice even layer.

Pour half of the cheese sauce evenly over the tortilla chips.

In a small bowl combine the rinsed and drained black beans with the spices and lime juice and add the black beans on top.

Pour the other half of the cheese over the black beans and season to taste.

Place the nacho tray in the hot oven and bake for around 8-10 minutes or until the cheese is extra gooey.

While your tortilla chips are baking prepare the salsa and guac (if using recipe here) to load on top!

It really is as simple as chopping all the veggies for the salsa and combing them in a medium sized bowl for fragrant punchy goodness.

When your nachos are looking like golden baked sticky-cheese perfection and the black beans are soft, remove from the oven and load up with salsa, extra coriander and jalapeno’s.

Serve with a good dollop of fresh and cooling guacamole or your favourite vegan sour cream.

Opting for plant-based recipes doesn’t mean having to let go of creamy, indulgent meals. And when it comes to comfort food, nothing quite matches the sight, smell and taste of a bowl of pasta. This super-simple dish is proof that vegans can also enjoy those amazing flavours at home.

Creamy, garlic-y, rich, and delicious, pair this dish with a crisp glass of white wine for the perfect year-round selection.

Sometimes we forget just how incredible the simplest of recipes can taste. A comforting dish has the ability to conjure up feelings of warmth and nostalgia, and we couldn’t think of a better example than the beloved pasta bake.

In this vegan variation, fluffy pulse-pasta spirals are combined with fresh thyme, broccoli and chickpeas, all lathered up in cheesy goodness and sprinkled with homemade cashew parmesan.

Preheat the oven to 180C.

Cook the pasta in a large saucepan according to packet instructions and add in your broccoli florets in the final 5 minutes to tenderise.

Meanwhile make your cashew parmesan. Add the cashews, nutritional yeast, salt and garlic powder into a mini processor or pestle and mortar and blitz/ grind until a parmesan like texture.

Drain the pasta and broccoli and add into a lightly greased baking tray along with the chickpeas and thyme leaves.

Pour the cheese lover’s sauce over the pasta mixture and stir through so it’s evenly coated in cheesy goodness!

Sprinkle a large handful of cashew parmesan over the top (could add grated vegan cheese too), salt, pepper and a sprinkle of chili flakes if you like a little extra kick.

Bake in the hot oven for 15-20 minutes or until golden and lightly crisp on top.

Remove from the oven and serve solo or with an extra sprinkle of thyme, a peppery rocket salad on the side. Or make it a treat-yourself feast with deliciously warm garlic bread.