To a baking tray add chopped beetroot and hazelnuts – making sure to keep them separate

Place the baking tray into the preheated oven for 8 minutes, once finished remove and allow to cool

Wash and spin the rocket – once spun, add it to a large mixing bowl

Drain, wash and spin the lentils – once spun, add them to the mixing bowl

Slice the goat cheese into chunks and put it in the mixing bowl

Finely chop the mint and sprinkle over the top of the salad

To a blender add sundried tomatoes, olive oil, red wine vinegar, wholegrain mustard, mint and water – blend until smooth

Once the beetroot and hazelnuts have cooled add them to the mixing bowl

Pour the sauce over the salad and mix well until it’s all coated in the sauce

After a distinctive salad – give this goat cheese, beetroot and lentil salad. It’s great on its own or as a side and is packed with various plants – which is great for gut health.

Heat a wok on medium heat and add olive oil and onion – cook for ~4 mins

To the wok add red pepper, chilli, garlic and sweet corn – cook for ~4 mins

Remove the veggies from the wok and place in a bowl for use later

To the empty wok, add butter (heat until melted), once melted add the plain flour and mix until golden ~3 mins

Next, add curry powder and garam masala – cook for ~1 min

Slowly pour in the vegetable stock making sure to mix so it doesn’t clump

Next, add in the soy sauce and tomato ketchup – cook for ~1 min

Once the broth is finished remove it from the heat and cook the udon noodles according to the instructions 

Serve in a bowl with noodles, broth, cooked veggies, sliced spring onion, pickled red cabbage, toasted sesame seeds and chilli flakes

Are you looking for a soup with a twist? This curry udon noodle soup is thick and packed with veggies – not to mention the pickled red cabbage takes it to another level.

To a salad bowl add chickpeas, dates, feta, avocado, cucumber, rocket and pickled red onion

To a small bowl add olive oil, balsamic vinegar, tahini, dijon mustard, maple syrup and salt – mix until smooth

Pour the sauce over the salad and mix well – top with chopped walnuts

Salads aren’t just a side dish. This date and feta salad is super quick to make and the sweet, tangy yet creamy sauce brings it all together.

To a large frying pan add chickpeas, smoked paprika, harissa paste and tomato purée – cook for 5 mins

To a bowl add spinach, cherry tomatoes, avocado, gherkins, jalapeños, pickled red onion, hummus and the cooked chickpeas – mix it all together and enjoy

This plant bowl is a staple in my household, it’s quick, easy, tastes amazing and you’re left feeling full – not to mention it’s filled to the brim with different plants!

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

To a blender add the onion, garlic, ginger, cashew nuts, tomato purée and water – blend until smooth

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

Add in the coconut yogurt, brown sugar, lemon juice and all the vegetables – mix well, place a lid on top and simmer for 20 mins, stirring often

To a large saucepan add the rice, cinnamon and turmeric – cook until ready

When the rice and curry are both ready, serve in a bowl with mango chutney and chopped coriander

In a large saucepan add the rice and rinse under cold water until it runs clear (~4 rinses), add water and bring to a boil – reduce the heat down to low and leave for 10 mins until the water is absorbed

Heat a wok on medium heat and add olive oil, onion, garlic and ginger – cook for ~2 mins

To the wok, add garam masala, cumin, turmeric and chilli powder – mix until coated

To the wok, add chopped tomatoes, tomato purée and vegetable stock – simmer for 10 mins

To a blender add silken tofu and blend until smooth

To the wok add the blended silken tofu and chickpeas – mix and cook for 10 mins

Serve with yogurt (and a pinch of salt if needed)

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 oil to a wok, once hot add the sliced leek, half the salt and pepper – cook for 3 minutes

Add the peppers and garlic – cook for 4 minutes

To the wok add the mushroom – cook for 8 minutes

Add the butter beans and spinach, allow the spinach to wilt and then add the smoked paprika and mix together

To a blender add the silken tofu and coconut yogurt – blend until smooth

Once blended, pour into the wok and add half of the nutritional yeast, mustard seeds, half the rosemary and vegetable stock – stir together and simmer for 5 minutes

In a bowl mix together the breadcrumbs, remaining nutritional yeast and rosemary, pumpkin seeds, salt and pepper

Pour the vegetable mix into a baking dish and cover with the bread crumb mixture

Place in a pre-heated oven for 20 minutes

This savoury mushroom and leek bake is topped with crispy breadcrumbs for added texture and flavour. Perfect for a cozy dinner at home.

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 tahini, smoked paprika, lemon juice, crushed garlic and water (until it’s smooth)  – 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

Cauliflower and lentils? On a wrap? That doesn’t sound very tasty! But don’t knock it until you try it. The smokey tahini sauce with a tangy twist plus a hint of garlic might just convince you otherwise.

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 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

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 sliced banana and cinnamon surreal

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

Remove from the microwave and mash with a fork

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

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

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

To a large mixing bowl add the sliced mushrooms, soy sauce, sesame oil, mirin and corn flour – mix well and let it stand for ~10 mins

To a bowl add soy sauce, maple syrup, rice vinegar, mirin, corn flour, ginger and water – mix until smooth

To a large saucepan add the rice and rinse under cold water until it runs clearer (~4 rinses), add water and bring to a boil – reduce the heat down to low and leave for 15 mins

Heat a small frying pan on high heat. Add the sesame seeds and place a lid on top – toast for ~2 mins, stirring often and reducing the heat so they don’t burn

Heat a wok on high heat and add sesame oil, garlic, broccoli and carrot – cook for 2-3 mins until the broccoli softens

Add the marinated mushrooms to the wok and mix together – cook for ~2 mins

Pour the sauce over the veggies, mix well so everything is coated and bring to a simmer – once the sauce thickens turn off the heat

Serve over rice with chopped spring onion and toasted sesame seeds

A delicious vegan dish of tender teriyaki mushrooms, flavourful broccoli, and sweet carrots served over fluffy rice for a satisfying and healthy meal.

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

This beetroot salad is perfect for any occasion. Need a side dish? Not a problem. Fancy something to snack on? We’ve got you covered. Or maybe you’re throwing a party? Then look no further.

Boil some water in a kettle, pour it into a bowl and place another bowl on top making sure the bottom of the top bowl is touching the water

Add the chocolate to the top bowl and wait for it to melt

Cut the dates down the middle and remove the seed

To a clean bowl add the raspberries and peanut butter – mashing it all together

Spoon the raspberry and peanut butter mix into each date

Coat the dates in the melted chocolate and place in the fridge for 10-20 mins until chocolate has hardened

Indulge in the perfect blend of chocolate, peanut butter, and raspberry with these delicious coated dates. A treat you won’t be able to resist!

Chocolate, peanut butter & raspberry dates

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

Short on time? But need something easy and healthy? Give these sweet potatoes a try. Topped with chickpeas, spinach and the tastiest sauce. This will become a staple in your diet.

Chickpea & sweet potato with tahini sauce

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

My go-to party snack. This guacamole is an instant hit with my visitors (I’m not joking) and it could be for yours too. Plus it’s super quick to make – just make sure you leave some for your guests.

To your baking trays, add butternut squash and beetroot, drizzle over the olive oil and mix

Place the baking trays into the preheated oven for 40 minutes

Whilst your veggies are roasting, heat a large frying pan on medium heat

Whilst the frying pan is heating up, grate your tofu into a bowl, once grated add it to the frying pan – and cook for ~1 min

To your tofu add tomato pureé and soy sauce, mixing until it’s combined. Cook for another ~ 3 mins

For the sauce, add yogurt, lemon juice, crushed garlic, olive oil and salt to a bowl. Stir until it’s mixed nicely.

Once your veggies have finished roasting, serve in a bowl with veggies on the bottom, followed by your tofu and finally your yogurt sauce and some pine nuts.

A delicious dish combining smoked tofu, roasted butternut squash, and beetroot, served with a creamy yogurt, lemon and garlic sauce and topped with pine nuts.

Smoked tofu & roasted veggies with yogurt sauce

To a large saucepan add your chopped broccoli and cook until tender (~5 mins)

In another large saucepan add the rice and rinse under cold water until it runs clear (~4 rinses), add water and bring to a boil – reduce the heat down to low and leave for 10 mins until the water is absorbed

Next to a blender add cashew nuts and coconut milk – blend until smooth

To the blender then add yogurt and half to two-thirds of the tomato passata – blend until smooth

Heat a wok on medium heat and add olive oil, onion, garlic and ginger – cook for ~5 mins 

To the wok add curry powder, garam masala, cayenne pepper, turmeric and chipotle paste – mix until fragrant (~1 min)

To the wok add the sauce along with the remaining tomato passata and cooked broccoli – allowing it to cook until the sauce has warmed (~2-3 mins)

Serve in a bowl with rice topped with the broccoli curry and chopped coriander

A delicious broccoli and cashew nut curry with a creamy coconut milk base. Perfectly spiced and packed with protein.

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

If you’re going to a party and want to wow everyone there, bring this potato salad along – that’s what I did. The bowl was clean by the end with everyone asking for the recipe.

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

We all have that one recipe that we go to when we’ve not been shopping for a while and don’t want to spend ages cooking. This is that recipe, except it tastes like you’ve made an effort.

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

What makes this risotto stand out is the cheesy nutty flavour you get from the nutritional yeast, the smokiness from the paprika and to top it off, the crunch from the toasted pumpkin seeds.

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.

You can’t go wrong with pasta and a creamy sauce, except this sauce is made from cauliflower! A great way to get more plants into your diet without feeling like you’re eating them.

Heat a stock pot on high heat, once hot add olive oil, onion, garlic, ginger and sweet potato – cook for ~5 mins

Add smoked paprika and cumin – cook for ~2 mins

Add lentils and stir so it’s covered with the spices – cook for ~ 2 mins

Add vegetable stock, chopped tomatoes, basil and ground coriander – cook for ~10 mins

To a frying pan add olive oil, chickpeas, smoked paprika and cumin – cook for ~5 mins, then remove from the heat

To the stock pot add chickpeas – cook for ~5 mins

To a blender add a few cups of soup and nutritional yeast – blend until smooth

Add the pureed soup back to the stock pot along with the spinach, salt and pepper – cook until the spinach has wilted

A delicious smoky chickpea, lentil soup with sweet potato. This hearty and flavourful soup is packed with protein and fiber – perfect for colder days.

Heat a wok on medium-high heat and add olive oil, onion and garlic – cook for 3 mins until the onion softens

To the wok add tomato purée, italian seasoning, salt and pepper – mix together

Next add the orzo rice and mix it together until it’s covered in the seasoning

Pour in the vegetable stock, coconut milk, butter beans and sundried tomatoes – mix well and leave it to simmer for 20 mins (stir often)

Add the spinach and mix together – cook for 2 mins until the spinach has wilted

A delicious vegan dish of creamy butter beans, nutritious spinach, and delicious orzo; a comforting and flavourful choice for plant-based eaters.

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

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

New plant-based recipes & articles every month