Season 2

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.

Simon Toohey gets creative in the kitchen with a tomato baked casserole and performs some tricks on whole baked potatoes.

Simon Toohey takes on his mum's spring onion pasta, but adds a surprise from the garden; he gives tips and tricks on how to make a meal all about herbs.

Simon Toohey shows the best vegetables for a Japanese ramen, how to make flavoursome sauerkraut, and how to get the best out of old vegetables.

Simon prepares a dip that's perfect for raw vegetables, visits a farm, and makes some chickpea croquettes.

Simon makes a dish with pumpkin and pomegranates, invites a friend into the kitchen, and prepares a family favourite.

Simon makes something special with asparagus, and wraps up some burgers; Nadia prepares an olive oil lemon cake.

Simon shows a step-by-step guide on how to make mushroom kebabs, vegetarian koftas, and how to make sushi.

Simon learns more about how native plant foods can pack a punch, shares a recipe with cauliflower and tomato, and tries a sweet breakfast.

Simon shares the recipes for butter bean stew with saffron rice, tandoori cauliflower pizza, and kombucha berry trifle.

Simon prepares a quick and easy tofu dish, a simple dessert, and helps a guest make a vegan moussaka.

Simon takes tofu to the next level with an Indian-inspired dish, and also cooks some lettuce; a guest prepares a warrigal greens damper.

Simon prepares strawberries and cream doughnuts, and a mushroom and cheese calzone; Blayne Bertoncello shares his recipe for blistered radish with apple core sauce.

Simon prepares chilli jam and white bean dip, baked macaroni and cauliflower cheese, and spiced potato salad.

Simon Toohey prepares a roast pumpkin wellington, experiments with fruit toast, and is joined by MasterChef alum Monica Mignone to make rocky road.

Bush foods that can be incorporated into your breakfast; an Italian plant based cheese fondue; a potato and bean stew.

Simon tries the unique taste of Queensland's tropical fruit, creates a mushroom and chickpea combo, and samples zero-waste roast pumpkin.

Simon prepares muhammara, caramelised papaya with granola and coconut yoghurt, cacio a pepe, and a smoky eggplant relish.

Simon reveals how to make ful and prepares a simple sweet potato gnocchi ideal for the whole family, then a tropical salad; Afik Gal makes his delicate strawberry perfume.

Simon makes roasted parsnip and fennel soup, a puffed rice salad also known as muri makha, and a mixed berry pull-apart.

Simon travels to Tropical North Queensland, where he goes bananas at the Skybury Plantation and makes a pulled banana skin burger; Simon makes a Moroccan tagine, but without using a tagine.

Smoked tofu masala; braised eggplant in tea masterstock; Lebanese lentils and lemon; frangipane roll up.

Simon makes cauliflower and turmeric curry, one-pot smoked chilli, berry crumble bars, and creamy mushrooms on toast.

Simon gives some tips and tricks to make the best out of broccoli and spinach together; Michael's dessert pizza tastes as good as a restaurant's.

Simon makes stuffed potato gnocchi with plant-based cheese that could be served for either lunch or dinner, and double lemon slice.

The best way to get your daily dose of vegetables with spiced potato patties; ricotta filled ravioli; at home recipe for churros.