Add oil to wok and once hot add shallots – sauté for ~1 min

Add in chopped peppers – sauté for ~3 mins

Roughly chop the kale and add to the wok along with the mangetout, sprinkle over the salt, add a splash of water and cover with a lid – cooking for ~5 mins, stirring every so often

To a bowl add the lemon juice, ginger, garlic, miso paste, soy sauce and agave syrup – mix well

To the wok add the sauce with the veggies

Drain the noodles and add to the wok – make sure everything is covered with the sauce

Cook noodles according to instructions and drain once cooked.

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.

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.

Add cashew nuts to a bowl with enough hot water to cover

Peel and thinly slice the potatoes and courgettes

Thinly slice the onion and add to a pan with olive oil – fry for ~5 mins mixing often until lightly brown

Drain the water from cashew nuts and place in blender with vegetable stock, almond milk, garlic, nutritional yeast and salt – blend until smooth

To your oven dish add a layer potato, followed by a layer of courgette, followed by the onion

Next sprinkle half of the smoked paprika on top

Continue adding another layer of potato, followed by another layer of courgette and pour ⅔ of the creamy sauce on top 

Finish off with one more layer of potatoes, the remaining sauce and the other half of the smoked paprika – place in the oven for 45 mins

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

Give it a taste and add more salt if needed

Wash and chop potatoes into small cubes, add to saucepan with salted water – cook for 10-15 mins

Finely chop the shallots, gherkins and chives

Once the potatoes are cooked, drain and let them cool for ~5 mins

Into a mixing bowl add the potatoes, shallots, gherkins, chives, mayo, olive oil, white wine vinegar and pepper – mix well

Serve warm or cold – great as a side dish

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 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

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.

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.

To a small container add oats, flaxseeds, chia seeds and almond milk – mix together and place in the fridge overnight or for at least 6 hours

Once ready to eat, take it from the fridge and add banana, strawberries, raspberries and blueberries

Sprinkle on top flaked almonds and sunflower seeds

Cook beetroot in boiling water – once soft, drain and let it cool

Once cool, peel the skin and grate into a mixing bowl

Add in chopped onion, lemon juice, maple syrup, salt, pepper and olive oil

Mix it all together and place in the fridge for at least 30 mins before serving

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 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

Heat a griddle pan on high heat, once hot add half the olive oil

Slice the courgette into 4 strips and place on the griddle pan

Sprinkle salt and pepper on both sides of the courgette and fry for ~10 mins – cooking both sides

Whilst the courgette is cooking, add avocado, cashew nuts, lemon juice, garlic, nutritional yeast, miso paste and water to a blender and blend until smooth

When the courgette is almost finished, cook spaghetti according to instructions

Once the courgette is ready remove from the pan and place on a chopping board

Add the remaining olive oil to the pan and place the asparagus and cherry tomatoes – sprinkle with salt and pepper, turning every so often

Drain the pasta when ready, add it back into the saucepan along with the avocado paste

Remove the asparagus from the pan and chop into ~3cm strips

Mix all the veggies with the pasta and serve

Heat a stock pot on high heat, once hot add olive oil, chilli and ginger – sauté for 1 minute

Add carrot and mushrooms – sauté for 4 mins

Reduce heat to medium-low and add the vegetable stock, soy sauce, miso paste and rice wine vinegar – cook for 5 mins

Add the pak choi, let it wilt before turning off the heat

Serve the broth with a sprinkle of sesame seeds

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.

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

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

Slice the cauliflower into ~2cm wide wedges

In a mixing bowl add tahini, lemon juice, crushed garlic, smoked paprika, salt, pepper and water – mix together until smooth

Add cauliflower wedges one by one to the mixing bowl – making sure both sides are coated with sauce and place on a baking tray

Once all cauliflower wedges are in the baking tray, place it in the oven and cook for 20-25 mins – flipping half way through

Whilst the cauliflower is cooking, in a mixing bowl add couscous and hot water – after ~2 mins fluff up the couscous with a fork

Let the couscous cool and add apple, red pepper, tomatoes, walnuts and parsley – mix it all together with a fork

In a small bowl add olive oil, balsamic vinegar, maple syrup and dijon mustard – mix it all together with a spoon

Add the vinaigrette to the couscous – mix it all together until evenly spread throughout

Serve couscous salad with cauliflower steaks on top and chopped parsley

Tahini cauliflower steaks with couscous salad

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

Recipes

Ginger & kale stir fry

Tangy potato salad

Creamy courgette & potato bake

Griddled courgette & asparagus pasta

Tahini cauliflower steaks with couscous salad

Sweet & sour beetroot salad

Pak choi, carrot & mushroom broth

Berry overnight oats

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