Simon shares his recipes for crispy eggplant tacos, banana bake treats, potato rotti, and a fresh soba noodle salad.

Simon shares his recipes for a baked dessert with a twist, golden fried tempeh with satay and bok choy, and the perfect momo.

Simon prepares a hearty Spanish casserole, a fresh coconut and mushroom soup, sago pudding, and slow-baked sweet potatoes.

Simon shares his recipe for his summer salad with roasted radishes, mushroom and leek potato pie, and walnut ragu.

Simon shares his recipes for coconut ice-cream with bananas and caramel, mini pizzas and roasted eggplant tahini with tomato foam.

Simon serves up an apple and rhubarb crumble with an earl grey twist; Toby shares his recipe for a cauliflower steak.

Simon shares his recipe for Szechuan and chilli tofu, spinach pancake, vegetarian kebab and roasted cauliflower soup.

Simon shares his recipes for hemp burgers, an Asian-style guacamole dip and a decadent sweet chocolate tart.

Simon whips up the fluffiest hummus to go with his fresh falafels; Alice shares her recipe for chai-spiced granola.

On the menu are Vietnamese-styled chilli pancakes, arepas with stuffed avocados, and a pineapple and coconut tropical dessert.

Simon cooks some crispy bean empanadas, creates a fresh tomato salad with plant-based feta, and speaks to Tim about healthy homemade pizza.

Simon tries to get maximum flavour out of wilted vegetables and creates a sofrito with a twist; Tony creates banana, walnut and chia bread.

Simon shares the secret to the creamiest pasta without cream, creates a steamed radish cake, and makes a sweet treat for apple farmers.

Simon shares his recipes for tempeh wrap and lasagne with mushroom ragu; Nadia Fragnito creates tiramisu in a cup.

Simon prepares an easy cafe-style breakfast without eggs, and hunts down some of the best peaches in the country.

Simon visits olive grove to cook up a vegetable delight. Recipes include a cucumber salad, a hearty stew, and a spin on traditional Southern fried drumstick.

Simon creates an exciting main course using cauliflower; Walleed Rasheed creates pistachio and custard filo tarts.

Simon whips up a deep fried broccoli po' boy, spicy beetroot harissa, and his best ever vegetable stock; Tobie Puttock prepares rigatoni with kale sauce.

Simon creates a dish with baked rice and Mediterranean vegetables; Lynton Tapp cooks some corn and zucchini fritters.

Fried gochujang glazed eggplant in lettuce cups with yuzu cream; confit garlic with slow braised leeks.

Simon prepares his weeknight pumpkin curry, a rice cake with a crispy finish, and some fast food with a twist.

Simon creates a cannelloni without the pasta, a Sri Lankan fried cabbage, and a Japanese-style tofu sandwich.

Simon prepares some very chunky eggplant burgers, and shares some sneaky tips to make enhanced fritters.

Simon checks out the Kynd butcher in Ascot Vale, the first plant-based butcher in Melbourne, and creates a healthy middle eastern dish before demonstrating three ways to prepare edamame.

Simon transforms some leeks, adds some 'wow factor' to a side of broccolini, and makes a peanut butter slice.