For Sheet Pan Sesame Tempeh @ 0:00

For the rice 1 cup white rice, dryFor the marinade: 2 garlic cloves, 1 tbsp ginger, minced, 3 tbsp tamari sauce, 2 tbsp maple syrup, 1 tbsp sambal olek, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp sesame seeds. For the tray: 2 shallots, 14 oz tempeh, 1 tbsp chickpea flour, 4 cups broccoli. For the chili mayo: 4 tbsp vegan mayonnaise, 1 tbsp plant milk, unsweetened, 1/2 tbsp sambal olek. For the bowl: 1/2 cucumber, 2 scallions.

For Sheet Pan Fajitas @ 4:10

For the sheet pan: 2 1/2 cup cauliflower, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 yellow onion, 7 oz tofu, firm, 1 tsp chili powder, 1 tsp cumin, ground, 1/2 tsp coriander, ground, 2 tsp paprika powder, 1 tsp salt, 2 tbsp olive oil. For the sauce: 1/2 cup coconut yogurt, unsweetened, 1 tbsp vegan mayonnaise, 1 tbsp lime juice, 1/4 tsp salt, 1/2 tsp onion powder. For the topping: 2 tbsp fresh cilantro, 4 tbsp jalapeño slices, 1 lime. For the tortilla: 8 corn tortillas.

For Sheet Pan Harissa Veggies @ 5:30

For the marinade: 1 1/2 tbsp harissa paste, 3 tbsp olive oil, 1 tsp cumin, ground, 1 tsp smoked paprika powder, 1/2 tsp coriander, ground, 1/2 tsp salt, 1/4 tsp black pepper, ground. For the sheet pan: 1 aubergine, 1 1/2 lb sweet potato, 1 x 15 oz can chickpeas. For the dressing: 6 tbsp tahini, unsweetened, 3 tbsp lemon juice, 1 1/2 tbsp maple syrup. For the toppings: 4 handful fresh arugula, 1/2 cup fresh cilantro.