To make the sauce add peanut butter, tahini, maple syrup, soy sauce and lime juice – mix until smooth

Next, wash the sweet potato and pierce with a knife all over, place it on a microwaveable plate and microwave ~ 2 minutes

Whilst the sweet potato is in the microwave to a large frying pan add olive oil, chickpeas, salt and smoked paprika

Once the sweet potato is finished, take it from the microwave and cut down the middle, place it back in the microwave for ~2 minutes

Whilst the sweet potato is finishing off, add the spinach to the frying pan and cook until sautéd 

Finish off by topping the sweet potato with the chickpea mixture and add a generous helping of the tahini sauce

Chickpea & sweet potato with tahini sauce

Heat a large frying pan on medium heat, once hot add the olive oil along with leek and sauté for ~5 mins

Add the carrot ribbons to the frying pan and cook for ~2 mins

Add the chopped sundried tomatoes and chopped jalapeño to the frying pan and let it sauté for ~3 mins

A savoury and spicy twist on a classic breakfast toast, this dish features tangy sundried tomatoes, tender leeks, and fiery jalapeños for an explosion of flavour.

Add dates and water into a bowl and place in the microwave for 30 seconds

Remove from the microwave and mash with a fork

Microwave for 30 more seconds and mash with a fork until it turns into a paste

Place the oats, flaxseeds and chia seeds into a small container

Pour the peanut butter mixture into the container along with almond milk and mix well – place in the fridge overnight or for at least 6 hours

Once ready to eat, take it from the fridge and add sliced banana

Sticky date & peanut butter overnight oats

Boil potatoes and carrots until soft ~15 minutes – drain once cooked

Cook pasta according to instructions ~10 minutes – drain once cooked

Cook broccoli ~5 minutes – drain once cooked

To a blender add the onion, garlic, peanut butter, yoghurt, nutritional yeast, salt, smoked paprika, dijon mustard, miso paste and cooked potatoes, carrots and water – blend until it’s a thick, smooth sauce

To a large mixing bowl add the cooked pasta, broccoli and peanut sauce – mix well

Indulge in creamy vegan mac and cheese that’s nutty and rich, made with peanut butter and nutritional yeast for a punch of flavour!

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 high heat, once hot add the olive oil along with chopped onion and sauté for ~4 mins

Add the cherry tomatoes and cook until blistered ~4 mins

Add the tomato puree, vegetable stock and chopped sundried tomatoes – mix together well

Add the pasta to the wok, mix together well and take off the heat

Serve in a bowl with a sprinkle of nutritional yeast on top

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 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.

These savoury wraps are filled with fried kidney beans, mushrooms and a fusion of spices. A delicious, plant-based lunch or dinner option that's sure to satisfy!

To a small saucepan add oats, flaxseeds, cinnamon, apple, dates and almond milk – cook for 5 minutes

Move to a bowl and sprinkle nuts and agave syrup on top

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

Vegan Pestle & Mortar Guacamole: A delicious, easy-to-make dip made from avocados, chilli, coriander, lime juice and spices for a flavour-packed twist on a classic!

In a large saucepan cook the pasta according to instructions

Whilst the pasta is cooking, add the walnuts, spinach, basil, garlic, nutritional yeast, lemon juice, salt, pepper and olive oil to a pestle and mortar – mash up the ingredients until it forms a smooth paste

Once the pasta is ready, drain in a colander and add back to the saucepan with the butter beans and pesto – stir until everything is coated with pesto

Serve with chopped tomatoes, rocket and a pinch of salt if needed

Add rice to a saucepan and cook according to instructions

Heat a wok on high heat, once hot add the olive oil along with onion and garlic – cook for ~2 mins

To the wok add the mushroom and smoked paprika – cook for ~10 mins until softened

To a blender add tofu, nutritional yeast, dijon mustard, lemon juice and a splash of water – blend until smooth

Add the sauce to the wok – cook for ~3 mins

Serve with chopped parsley on top – add salt if needed

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

A delicious vegan dhal featuring chickpeas, squash and a fragrant blend of Indian spices - perfect for a flavour-filled, plant-based meal!

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 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

Heat a wok on high heat, once hot add the olive oil along with onion and mushroom – cook for ~3 mins

Add the crushed garlic along with tomato passata and a splash of water – cook for ~2 mins

Add the mushroom mixture to the bowl and a sprinkle of salt – mix together and enjoy

Wash and thinly slice the potatoes, place in a large bowl and add the olive oil, salt and pepper – mix well, until all the chips are coated

Place all of the chips onto a baking tray (you might need a few) – put in the oven for 40-45 mins

To a small bowl, add the tomato passata, agave syrup, dijon mustard, smoked paprika and salt – mix together well with a spoon

Next thinly slice the onion and add it to a wok with the olive oil – stir until caramelised ~5 mins 

To the wok add the drained jackfruit – gently mash the jackfruit with a potato masher

Pour in the sauce (add a splash of water to get any of the remaining sauce from the bowl) and place a lid on top – turn the heat down low and cook for 15-20 mins, mash every so often with the masher

Once the potatoes are ready, serve in a bowl with the pulled jackfruit on top

Heat a frying pan on high heat, once hot add the olive oil along with mushroom and garlic – cook for ~4 mins

Add the spinach to the frying pan and cook until wilted

Add the walnuts, spinach, basil, garlic, nutritional yeast, lemon juice, salt, pepper and olive oil to a pestle and mortar – mash up the ingredients until it forms a smooth paste

Transfer the mushroom mixture to a bowl, spread pesto on one side of the bread and place in the frying pan, pesto side up – toast for ~3 mins

Take the bread out of the frying pan, place the mushroom mixture on each slice of bread and layer sliced tomato on top

Spread pesto over another slice of bread and place on top of the tomato to create a sandwich – pesto side down

Place back into the frying pan on the un-toasted side and toast for ~3 mins – remove and cut in half

Mushroom, spinach & pesto toasted sandwich

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

Delicious vegan ramen filled with savoury mushrooms, sweet carrots, and crunchy broccoli. A perfect meal for those colder days.

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.

A savoury plant-based dish made with noodles, fresh vegetables and a fusion of Asian spices - perfect for a flavour-packed lunch or dinner!

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

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 frozen peas to a bowl and cover with boiling water – leave for ~3 mins and drain

To a blender add avocado, nutritional yeast, cashew nuts, dijon mustard, almond milk, lemon juice and salt – blend until smooth

Heat a wok on high heat, once hot add the olive oil along with shallots and garlic – cook for ~4 mins

To the wok add the courgette ribbons and half the chopped parsley, reduce to medium heat and let it simmer for ~2 mins

Once the spaghetti is ready, drain and add it into the wok, mix everything together until it’s hot and coated

Serve with a sprinkle of chopped parsley and ground black pepper

Heat a wok on high heat, once hot add the olive oil along with the leeks and onion – cook for 5 mins

Add the chopped gem squash to the wok with the paprika – mix it all together and cook for 3 mins

Add the crushed garlic, nutritional yeast, ground coriander, salt and pepper – mix it all together and cook for 2 mins

Pour in the risotto rice and vegetable stock – cook for 10-15 mins until all the water is absorbed

To a large pan, add chopped kale, a sprinkle of salt and a splash of water, place a lid on top – stirring every so often, cook for 3 mins

Once the kale is done, add it to the wok with everything else, place the pan back on the heat and add the pumpkin seeds – toast for 1-2 mins

Serve with a sprinkle of pumpkin seeds on top

Add dates and water into a bowl and place in the microwave for 30 secs

Add the banana to the bowl and mash with a fork

To a small saucepan add oats, cinnamon, ginger, cloves, nutmeg, maple syrup and almond milk – cook for 5 minutes

Move to a bowl and sprinkle pumpkin seeds on top

Chop the cauliflower and add to a saucepan 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 high heat, once hot add the olive oil along with mushroom and onion – cook for ~3 mins

To the wok add the kale – cook for ~3 mins

To a blender add tofu, nutritional yeast, salt, half the lemon juice and a splash of water – blend until smooth

Once the macaroni is cooked, drain and add to the wok along with the sauce from the blender

Serve with the remaining lemon juice and chopped walnuts

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.

A delicious vegan treat for any season - chocolate & peanut butter protein bars! Packed with plant-based protein, these bars make a great snack or post-workout energy boost.

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

An easy-to-make vegan quinoa chilli packed with protein & flavour - delicious, nutritious & quick to prepare.

To a small saucepan add oats, grated apple, maple syrup, cinnamon, ginger, cloves, nutmeg and almond milk – cook for 5 minutes

To a small frying pan add olive oil, sliced apple and maple syrup – cook along side the oats

Serve in a bowl, place the sliced apple on top with a sprinkle of chopped walnuts

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

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