To a large frying pan, add olive oil and onion – fry for ~5 mins on medium heat

Add ground coriander, cumin, smoked paprika and tomato pureé – stir until covered

Spoon in the chipotle paste and mix together

Toss in the mushrooms and mix until covered

Lastly, add the soy sauce and vegetable stock – cook for ~5 mins

To a bowl, mix tomatoes, red onion, jalapeños, lemon juice, salt and pepper

Serve on flatbreads, with mayo, avocado, tomato salad and mushrooms on top

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

To a large frying pan, grill the halloumi until golden on both sides and put it to the side

Next to a blender add cashew nuts, coconut milk and yogurt – 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 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 halloumi, broccoli curry

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

To a baking tray add sliced carrots and chopped beetroot

Drizzle over olive oil, cumin seeds, salt and pepper – mix until well covered

Place in the oven for 30 mins – make sure to mix half way through

To a large mixing bowl, add the lentils, sundried tomatoes, onion, rocket, parsley and mint

To a small mixing bowl, add olive oil, orange juice, balsamic vinegar and dijon mustard – mix and pour over the salad

Slice the goat cheese, add it to the salad and mix it all

Add pecans to a small frying pan (no oil), making sure to toss every so often ~2 mins

Once the beetroot and carrots are roasted, allow them to cool and add to the salad, mix it altogether and serve with pecans

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.

Roasted beetroot, carrot, lentil & goat cheese salad

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!

Drain the jackfruit and squeeze out any remaining water

To a baking tray, add the jackfruit and cover with smoked paprika – place in the oven for 15 minutes

Wash the sweet potato, pierce all over and place in the microwave for ~7 minutes

To a mixing bowl add tomato purée, soy sauce, brown sugar, balsamic vinegar, harissa paste and a splash of water – mix until smooth

To a wok, add olive oil and red onion – cook for ~4 minutes

Next, add the red peppers and cherry tomatoes – cook for ~3 minutes

Remove the jackfruit from the oven and add to the wok along with the sauce – mix until it’s all covered

Grate the zest of the lemon over the feta and squeeze the juice over the jackfruit mixture

Plate up the sweet potato with jackfruit mix and feta crumble on top

Jackfruit-loaded sweet potato combines tender jackfruit with a tangy BBQ sauce over baked sweet potatoes, finished with crumbled feta and fresh parsley.

To a large frying pan, add olive oil, red onion and garlic – cook for ~4 minutes

Add the chickpeas, harissa paste, tomato purée, maple syrup, smoked paprika, lime zest and juice – mix until covered and cook for ~4 minutes

Wash the sweet potato, pierce all over and place in the microwave for ~5 minutes

Plate up the sweet potato with chickpea mix and top with tahini, yogurt, coriander and dill

Harissa chickpeas with sweet potato & yogurt

To a baking tray, add chopped carrots, parsnips, sliced onion and chickpeas

Drizzle over olive oil, smoked paprika and cumin – mix until covered, place in the oven for 25 minutes

To a mixing bowl add harissa paste and maple syrup – mix until smooth

Add sliced halloumi to a frying pan – cover with the harissa sauce, cook until crispy on both sides

To a mixing bowl add tahini and yogurt – mix until smooth

To a serving bowl pour boiling water over couscous (enough to slightly cover)

Once ready, add roasted veggies, yogurt dressing and halloumi to the couscous – sprinkle over the chopped parsley and squeeze over lemon juice

Spicy harissa-glazed halloumi atop fluffy couscous, complemented by a refreshing tahini yogurt dressing and roasted veggies.

Harissa halloumi with couscous & yogurt dressing

Add Rice Krispies, peanut butter and maple syrup to a large mixing bowl

To a small bowl, add protein powder and slowly mix in water until it creates a paste

Add your protein paste to the Rice Krispies and mix until it’s all combined

To a parchment-lined baking dish, spoon in the Rice Krispies and press down until even

To a small bowl, add dark chocolate and coconut oil – microwave for ~1 minute (or until melted)

Pour the melted chocolate over the Rice Krispies, top with flakey sea salt and refrigerate for 2 hours.

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 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

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

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