Heat a wok on medium heat. Once hot, add oil, onion, cumin and cauliflower. Add a splash of water and cover – cook for 5 minutes stirring often

Stir in the lentils and cook for 2 minutes

In a small bowl, mix together the tahini, smoked paprika, lemon juice and crushed garlic – give it a taste and add more lemon juice if preferred 

Spread the sauce over your wrap, top with the cauliflower and lentil mix and garnish with chopped red chilli and coriander

Add dates and water into a bowl and place in the microwave for 1 minute.

Remove from the microwave and mash with a fork.

Microwave for 1 more minute and mash with a fork until it turns into a paste.

Stir in the peanut butter and almond milk.

Place the oats, protein powder, chia seeds and cacao into a separate mixing bowl.

Pour the peanut butter mixture into the dry ingredients and mix well (add more almond milk if too dry).

Add the mixture to a small dish and place in the fridge for at least 60 minutes.

Chop the cauliflower and add to a pot of boiling water – cook until softened and drain.

To a blender add the cooked cauliflower, nutritional yeast, cashew nuts, dijon mustard, lemon juice, salt and almond milk. Blend until smooth.

Cook the pasta according to instructions, drain and put to the side.

Heat a wok on medium heat. Once hot add olive oil and onion cook for 3 minutes.

To the wok add mushroom and crushed garlic cook for 3 minutes.

Add the cooked pasta to the wok, along with the creamy sauce, mix it all together and cook for 2 minutes.

Serve in a bowl and top with chopped parsley and more lemon juice if desired.

Add vegetable stock and miso paste to a stock pot and bring to a boil – around 3 minutes

To the stock pot, add mushrooms, ¾ of the spring onion, carrot and broccoli – cook for 4 minutes until tender

Whilst this is cooking, cook the noodles according to the instructions

Enjoy with chopped parsley and the remaining spring onion

Cook noodles according to instructions and drain once cooked.

Heat a wok on medium heat. Once hot, add oil and mushrooms – cook for 3 minutes.

Whilst the mushrooms are cooking, in a small saucepan, add sugar and soy sauce, cook for 2 minutes or until it thickens (stirring often) – when ready remove from the heat.

To the saucepan add rice wine vinegar and maple syrup – stir together and leave for later.

To the wok add the sliced red pepper, sliced spring onion and all the spices – cook for 2 minutes.

Add the noodles to the wok and pour the sauce over the top – mix it all together and take off the heat.

Serve with chopped coriander and a squeeze of lime juice.

For all those eaters craving something sweet yet healthy.

Heat a wok on medium heat. Once hot, add oil, onion and red pepper – cook for 10 minutes until they soften

To the wok, add garlic, red chilli, spices and quinoa – cook for 2 minutes, stirring often

Add the tomatoes, kidney beans and vegetable stock – bring to a gentle simmer and cook for ~20 minutes until the quinoa is tender

Give it a taste and add more salt if needed

Serve with sliced avocado, chopped coriander and a squeeze of lime juice

Add chopped potatoes to boiling water and cook for 4-5 minutes

Whilst the potatoes are cooking, add oil to a wok, once hot add the sliced leek, salt and pepper – cook for 3 minutes

To the wok add the mushroom and cook for 2 minutes

Add cornflour to the wok and slowly pour in the vegetable stock – mixing whilst doing so

Drain the potatoes, add them to the wok along with rosemary

Pour the vegetable mix into a baking dish and cover with pastry – pierce with a fork several times

Place in a pre-heated over for 30 minutes

To a small saucepan add oats, flaxseeds, cinnamon, half the banana and almond milk – cook for 5 minutes

Move to a bowl and mix in the peanut butter

Add the toppings – banana, strawberries, raspberries, blueberries and pumpkin seeds

Start the day off right with this berry packed bowl of porridge. This meal is packed full of plants – a great way to get a variety of plants.

In a measuring jug add vegetable stock and cornflour – mixing well.

Heat a wok on medium-high heat. Once hot, add oil, garlic, broccoli and carrot – add a splash of hot water, cover and cook for 4 minutes, stirring occasionally.

Add the chickpeas and red bell pepper - cook for 2 minutes. 

To the wok, add soy sauce, rice wine vinegar, maple syrup, hoisin sauce, chilli flakes and mix.

Give the cornflour mixture another stir and add it to the wok – cook for 2 minutes.

Add the noodles to the wok – cook for 2 minutes. Once the sauce has thickened take it off the heat.

Garnish with sesame seeds and chopped spring onion.

Heat a wok on medium heat. Once hot, add oil and onion – sauté for 5 minutes

Add spices, salt, crushed garlic, grated ginger and chopped butternut squash

Pour in the vegetable stock and bring to a simmer

Add in the red lentils, chickpeas and tomatoes

Partially cover the wok with a lid or tin foil and cook for 15 minutes – until thickened and squash is tender

Add the spinach and cover, once wilted stir in the coconut cream

Heat a wok on high heat, once hot add olive oil

Into the wok add chopped onion, mustard seeds and coriander seeds – sauté for ~3 mins

Add crushed garlic, grated ginger and chilli flakes – sauté for ~2 mins

Add drained lentils and chopped tomato – cook for ~4 mins

Drain and rinse the kidney beans, then add half to a bowl and crush with the back of a fork.

Heat a wok on medium-high heat. Once hot, add oil and sliced onion – fry for 4 minutes, stirring occasionally.

Add sliced mushroom and fry for 4 minutes until soft.

Squeeze in the garlic, tomato puree, cumin, smoked paprika and kidney beans – cook for 1 minute.

Add the vegetable stock and cook for 6 minutes – take off the heat once done.

In a small bowl add the mayo, chipotle paste and season to taste with lime juice – mix well.

To a wrap add baby gem lettuce, a couple spoonfuls of the bean, mushroom mix and sprinkle some feta on top with a drizzle of the chipotle mayo.

Finely chop the onion into small pieces and add half to the mortar

Deseed the chilli, finely chop and add to the mortar

Chop up the coriander and add half to the mortar

Roll the lime on a chopping board, cut in half and squeeze the juice into the mortar

Use the pestle to mash up the ingredients for ~1 minute

Spoon out the avocado into the mortar and mash together with the pestle

Move the contents of the mortar into a serving bowl, add the other half of the onion and coriander

Chop up the tomato into small pieces and add to the serving bowl

Season with salt and pepper and mix it all together

Give it a taste and add more lime if needed

Guacamole is a delicious avocado based dip, eat it on it’s own, use it as as a topping or eat it as a snack with some tortilla chips.

Recipes

Creamy mushroom, cauliflower alfredo

Cauliflower & lentil wraps

Leek, mushroom & potato pie

Quinoa chilli

Mushroom, carrot & broccoli ramen

Chickpea & squash dhal

Asian style spiced veggie noodles

Chocolate & peanut butter protein bars

Banana & berry porridge

Fried bean & mushroom wraps

Sticky chickpea & noodle stir fry

Pestle & mortar guacamole

Quick green lentil curry

New plant-based recipes & articles every month