Herby Vegan Avocado Risotto

Herby Vegan Avocado Risotto

With a vibrant green colour, this avocado risotto is just perfect for spring. It’s creamy and indulgent, so comforting enough for those chilly days, yet fresh and green from chopped basil and plenty of lemon. 

Dairy Free Coconut Milk Crepes

Dairy Free Coconut Milk Crepes

Coconut milk crepes are an easy option for a dairy free breakfast or dessert. With just 5 ingredients and no resting time needed, they’re quick and simple to make. They’re light and soft, with crisp edges, and are delicious filled with naturally sweet fruit.

Vegan Mushroom Pie with Leek

Vegan Mushroom Pie with Leek

This vegan mushroom pie is hearty, comforting, creamy and delicious. Perfectly cute in little individual pie dishes, they make an ideal meal for two; or double up the recipe for a delicious meal for the whole family.

Vegan Baked Pancakes (Spelt and Almond)

Vegan Baked Pancakes (Spelt and Almond)

I love how easy it is to make these vegan baked pancakes on a lazy Sunday morning. They’re healthy, gluten free, naturally sweetened and have a sweet apple flavour. Baking them in a sheet pan means that everyone can enjoy a plate of hot pancakes all at the same time (no flipping required!).

Artichoke Tacos (Vegan Fish Tacos)

Artichoke Tacos (Vegan Fish Tacos)

These artichoke tacos will soon become your favourite pick for taco night! Mild and buttery artichokes are marinated, lightly battered, breaded and baked. They’re served in warm tortillas and topped with sliced avocado, tomatoes, quick pickled cabbage and a delicious dill mayo, for a wholesome vegan fish taco. 

Vegan Tofu Shakshuka

Vegan Tofu Shakshuka

This tofu shakshuka is a vegan take on a dish popular in North Africa and the Middle East. A smoky spiced tomato and red pepper sauce is topped with an eggy tofu batter to make a delicious and filling dish, perfect for breakfast or dinner!

Zucchini Pesto (Courgette Pesto)

Zucchini Pesto (Courgette Pesto)

Charred zucchini and toasted seeds mixed with basil, garlic, nutritional yeast and lemon make for a delicious zucchini pesto. Cheap and easy, it’s a great light late summer dish, and the perfect way to use up an abundance of zucchinis!

Vegan Coconut Tofu with Miso Pak Choi

Vegan Coconut Tofu with Miso Pak Choi

Tofu steaks are marinated in a flavoursome yoghurt marinade and rolled in toasted coconut to make this vegan coconut tofu. Served alongside sticky miso roasted pak choi and a slightly spicy creamy tahini sauce, this dish is so delicious and the perfect weekend meal for two. 

Hummus Bread with Grilled Portobellos

Hummus Bread with Grilled Portobellos

Hummus bread is the best way to use up a batch of hummus. It’s totally customisable with toppings, filling and delicious, and so much better than store bought flatbread. It’s super easy to make with minimal kneading and easy cooking on the stovetop. Meaning less time cooking and more time enjoying a delicious breakfast!

Vegan Eggplant Cannelloni with Tofu Ricotta

Vegan Eggplant Cannelloni with Tofu Ricotta

This vegan eggplant cannelloni is completely plant based, gluten free, low carb and so tasty! Thinly sliced eggplant works just like pasta sheets, rolled around a creamy basil and spinach tofu ricotta, and topped with a simple homemade tomato sauce. The roll ups are baked to perfection and served fresh out of the oven!