Make this vegan gluten-free chilli and garlic pasta recipe for an easy plant-based dinner. Simple, spicy, and full of flavour — the perfect quick meal ready in minutes.

Ingredients (Serves 4)

400g gluten-free spaghetti

2 tbsp olive oil

2 bulbs garlic

2 medium red chillis

500g cherry tomatoes

A large handful of chopped parsley

100g parmesan or plant-based alternative

Salt & pepper

Method -

Cut the tops of the garlic bulbs off so that you can see the tips of the cloves inside and place on a baking tray along with the chillis.

Drizzle with 1 tbsp of olive oil and roast in an oven at 200c for 20 minutes or until the garlic and chillis are golden.

Let the garlic cool slightly, then carefully squeeze the bulbs so that the cloves come out of their peels.

Finely chop the chillis discarding the majority of any blackened skin.

Cook the pasta according to the packet instructions and drain.

Meanwhile, fry the tomatoes in 1 tbsp of oil for 4-5 minutes, gently pressing down so that they burst open.

Add the spaghetti to the pan along with the garlic and chilli, as well as the parsley and cheese.

Season generously with salt and pepper, mix well and serve.

This vegan gluten-free chilli and garlic pasta recipe is the perfect balance of heat, flavour, and simplicity. Gluten-free pasta is tossed in a fragrant blend of olive oil, fresh garlic, and red chilli flakes, creating a light yet satisfying dish that’s ready in no time. It’s an easy plant-based dinner that feels indulgent but uses only a handful of wholesome ingredients. Serve it with a sprinkle of herbs, a squeeze of lemon, or a touch of vegan cheese for an effortlessly delicious meal any night of the week.

Make this vegan iron-rich salad recipe for a healthy plant-based power bowl. Packed with leafy greens, lentils, seeds, and a creamy tahini dressing, it’s nourishing, energising, and full of flavour.

Ingredients (Serves 4)

300g tenderstem broccoli

150g cooked kidney beans

150g cooked edamame beans

50g cashew nuts

50g pumpkin seeds

25g sesame seeds

For the dressing -

2 tbsp olive oil

1 tsp dijon mustard

1/2 lime

1/2 lemon

1 garlic clove

A large handful of parsley

Salt and pepper

Method -

Cook the tenderstem broccoli in salted water for 2 minutes and then plunge into cold water to stop the cooking process.

Strain and place aside.

Put the cashew nuts into a frying pan and roast on a medium to high heat until golden.

Repeat the process for the pumpkin seeds and then sesame seeds.

To make the dressing, juice the lemon and lime and place in a bowl.

Finely chop the garlic and add to the bowl along with the mustard and salt and pepper.

Whisk together and then slowly drizzle in the oil olive while still whisking.

To assemble the salad, place the broccoli on a large serving plate, put the kidney and edamame beans on top.

Roughly chop the parsley and scatter over the salad along with the nuts and seeds.

Finally, drizzle over the dressing and serve.

This vegan iron-rich salad recipe is a vibrant plant-based power bowl designed to fuel your day. It combines iron-packed ingredients like lentils, spinach, seeds, and herbs with a creamy tahini dressing for a delicious balance of taste and nutrition. Every bite is loaded with texture — soft lentils, crisp greens, and crunchy seeds — making it as satisfying as it is wholesome. Perfect for lunch, dinner, or meal prep, this salad proves healthy eating can be full of colour, freshness, and flavour.

Make this plant-based spaghetti and meatballs recipe for the ultimate Italian comfort food. Tender vegan meatballs in a rich tomato sauce, served over perfectly cooked spaghetti for a hearty, satisfying meal.

Ingredients (Serves 6)

For the plant based meatballs -

1 tbsp olive oil

2 shallots finely chopped

300g mushrooms roughly chopped

2 cloves garlic finely chopped

1 tsp thyme

1 dsp tomato puree

1 tsp paprika

100g cooked brown rice

200g cooked turtle beans

100g parmesan or plant-based alternative

100g toasted Breadcrumbs

Large handful of parsley

1 tsp of ground Flaxseed

Salt & pepper

For the pasta sauce -

1 tbsp olive oil

2 tins tomatoes

2 cloves garlic finely chopped

Large handful of basil

Salt & pepper

Plus 600g spaghetti

Method -

Make a simple tomato sauce by frying the chopped garlic in olive oil until it takes on a bit of colour.

Next add the tins of tomatoes, salt and pepper. Bring to the boil then turn down to a simmer and cook for 30 minutes stirring frequently. Finally add the basil and set aside.

To make the meatballs, fry the shallots, mushrooms, garlic and thyme gently in olive oil for 15 minutes.

Season with salt and pepper then add the tomato puree and paprika. Cook for a further 5 mins, remove the mixture and let cool.

Place the cooked and drained turtle beans in the same pan and fry gently for 5 minutes or until any moisture has evaporated. Remove the beans and let cool.

Make a flaxseed egg by mixing 1 tsp of flaxseed with 3 tbsp of warm water, then let sit for 5 minutes.

Place the mushroom mixture, flaxseed egg and beans in a food processor, then add the brown rice, toasted breadcrumbs, cheese and parsley. Blend until the mixture takes on a ‘stuffing’ like consistency.

Roll the mixture out into golf-ball sized balls and place on a baking tray lined with baking paper. Bake in an oven at 200c for 10 minutes.

Cook the spaghetti according to packet instructions and then combine with half of the tomato sauce.

Place a portion of spaghetti on each plate, top with meatballs, then spoon over some of the remaining tomato sauce.

Top with parmesan or a plant-based alternative and serve.

This plant-based spaghetti and meatballs recipe brings all the comfort and flavour of the Italian classic, completely vegan. The meatballs are made from wholesome ingredients, cooked until golden, then simmered in a rich tomato and garlic sauce that coats every strand of spaghetti. It’s the kind of dish that fills the kitchen with warmth and feels like a hug in a bowl. Perfect for family dinners, cosy nights in, or when you’re craving a comforting bowl of pasta without compromise — full of flavour, hearty texture, and 100% plant-based goodness.

Make this plant-based green beans and potatoes recipe with zesty salsa verde sauce. A fresh, vibrant, and flavourful vegan dish perfect as a side or light main for any season.

Ingredients (Serves 4)

800g new potatoes

250g green beans

150g edamame

For the salsa verde -

A large handful each of basil, parsley & mint

1 garlic clove

1 dsp Capers

1 large tsp dijon mustard

1 tsp olive oil

Half a lemon juiced

Salt and pepper

Method -

Place all of the salsa verde ingredients into a food processor and blend until smooth.

Boil the green beans & edamame in salted water for 6 minutes then drain and plunge into cold iced water to cool.

Drain and set aside.

Put the new potatoes in a large pot of cold water and bring to the boil.

Add a large pinch of salt, turn down to a gentle simmer and cook for 15 minutes or until tender.

Let the potatoes cool slightly, then slice and place in a bowl and spoon over the salsa verde and mix well.

Add the Green Beans and Edamame, mix again and serve.

This plant-based green beans and potatoes recipe with zesty salsa verde sauce is a bright, wholesome dish that celebrates simple ingredients. Tender potatoes and crisp green beans are tossed in a punchy, herb-filled salsa verde made with olive oil, lemon, and capers. The result is a dish that’s fresh yet comforting, ideal as a light meal or served alongside your favourite mains. Whether warm or at room temperature, this recipe brings a burst of Mediterranean-style flavour to your table with every bite.

Make this roasted cauliflower bowl recipe for a quick, healthy vegan lunch or dinner. With crispy roasted cauliflower, grains, greens, and a creamy tahini dressing, it’s packed with flavour and texture in every bite.

Ingredients (Serves 4)

1 large cauliflower

2 tbsp olive oil

1 tsp paprika

1/2 tsp chilli flakes

50g pumpkin seeds

250g cooked grains such as quinoa, brown or wild rice

4 large handfuls of washed spinach

8 radish finely sliced

Half large cucumber sliced

Salt and pepper

For the dressing -

2 tbsp natural yoghurt (or plant-based alternative)

1 medium red chilli roughly chopped

1 garlic clove

6 mint leaves

Half a lemon juiced

Method -

Remove any leaves from the base of the cauliflower and cut into 4 pieces. Take each quarter and cut in another 3 or 4 equal sized pieces and place on a baking tray.


Add the paprika, chilli flakes, salt and pepper then drizzle with olive oil and toss together.

Place in an oven at 220c and roast for 20 minutes (turning over the cauliflower every 5 minutes). Add the pumpkin seeds and roast for a further 5 minutes.

Now add all of the dressing ingredients to a food processor and blend until smooth.

To serve, place a generous portion of the cooked cauliflower in a bowl along with a large spoonful of grains and spinach plus some sliced radish and cucumber.

Drizzle over the dressing and serve.

This roasted cauliflower bowl recipe is the perfect balance of comfort and freshness. Golden, caramelised cauliflower is served over fluffy grains and greens, then finished with a creamy tahini dressing and a burst of lemon and herbs. It’s a hearty, wholesome vegan dish that’s simple to make yet feels special every time. Whether you’re preparing a quick weekday lunch or a relaxed weekend dinner, this bowl brings together everything you love about plant-based cooking — warmth, crunch, and plenty of flavour.

Make this easy sweet potato curry recipe in one pot for the perfect weeknight dinner. Creamy, comforting, and full of flavour, this plant-based curry is ready in under 30 minutes.

Ingredients (Serves 4)

1 tbsp vegetable oil

1 onion

2 garlic clove

1 red chilli

1 large thumb of ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tbsp tomato puree

100g tomatoes

100ml water

500g sweet potato

A large handful of spinach

A large handful of fresh coriander

To garnish -

30g cashew nuts

4 tbsp natural yoghurt

Salt and pepper

Method -

Chop the onion into approximately 1cm pieces and place in a large saucepan with the oil.

Season with salt and pepper and fry on a medium heat for 5 minutes stirring frequently.

Peel and grate the ginger and finely chop the chilli and garlic.

Add all to the pan and cook for another 5 minutes.

Turn down the heat and add the cumin, coriander and turmeric as well as the tomatoes and tomato puree.

Cook for 5 more minutes take care not to burn the spices.

Peel the sweet potato and cut into 3cm chunks.

Turn the heat back up to medium, add the sweet potato and water, mix well and simmer for 20 minutes or until the sweet potato has cooked through.

Serve over rice with chopped cashew nuts, fresh coriander and a spoonful of sweet potato.

This easy sweet potato curry recipe is a one-pot wonder that’s rich, creamy, and deeply satisfying. Sweet potatoes simmer in a fragrant coconut curry sauce with warming spices, garlic, and ginger to create a wholesome dish that’s both nourishing and comforting. Ideal for busy evenings, it’s simple to prepare yet tastes like it’s been slow-cooked for hours. Serve it with rice, quinoa, or warm flatbreads for a complete meal that everyone will love.

Make this Spicy Noodles Recipe with peanuts, ginger, chilli, and garlic! Quick, easy, and packed with bold Asian-inspired flavours, perfect for lunch or dinner.

Ingredients (Serves 4)

1 tbsp rapeseed or vegetable oil

100g tenderstem broccoli cut into 3cm long pieces

100g sugar snap peas

250g dried wholewheat noodles

1 tbsp tamari soya sauce

For the satay sauce -

1 tbsp rapeseed or vegetable oil

1 medium red chilli finely chopped

2 cloves garlic finely chopped

1 thumb ginger finely chopped

1 shallot finely chopped

1 can coconut milk

1 tsp palm sugar

1 tbsp tamari soya sauce

1 tsp chilli oil

1 tbsp peanut butter

Half a lime juiced

Method -

To make the satay sauce, fry the chilli, garlic, ginger and shallot in oil for 3 minutes.

Add the coconut milk, palm sugar, lime juice, tamari soya sauce and peanut butter. Gently heat for 5 minutes taking care to not boil the coconut milk so that it doesn’t split.

Blend with a stick blender and put aside.

Cook the noodles according to the packet instructions.

In a wok, fry the broccoli and sugar snap peas in oil for 2 minutes before adding the tamari soy sauce. Add the cooked noodles and a few tablespoons of the satay sauce.

Serve topped with spring onion, a wedge of lime with the remainder of the sauce on the side.

These spicy noodles with peanuts, ginger, chilli, and garlic are a fiery, flavour-packed dish that comes together in minutes. With a glossy sauce that coats each strand of noodle, a satisfying crunch from the peanuts, and the warmth of ginger and chilli, this recipe delivers comfort and heat in equal measure. Ideal for weeknights, meal prep, or a quick craving fix, it’s a versatile dish you’ll want to return to again and again.

Bake these Chocolate Date and Banana Muffins! A healthy vegan recipe made with ripe bananas, sweet dates and rich cocoa – an easy plant-based treat.

Makes: 12 muffins

Prep time: 20 minutes

Cook time: 20minutes

Ingredients

75g dark chocolate (dairy-free), melted

3 ripe bananas, mashed

125g plant-based yoghurt

100g dates, soaked in 200ml warm water

6 tbsp agave syrup

1 tsp vanilla extract

125g plain white flour

125g ground almonds

2 tsp baking powder

2 tsp cocoa powder

Pinch of salt

Method -

Line a 12-hole muffin tin with paper cases.

Melt the chocolate gently over a pan of simmering water or in short bursts in the microwave, then let cool slightly.

Blend the soaked dates with their water until smooth and thick.

Mash the bananas in a large bowl, then stir in the date paste, yoghurt, agave, vanilla, and melted chocolate.

In another bowl, mix together the flour, ground almonds, baking powder, cocoa powder, and salt.

Fold the dry mix into the wet mixture just until combined.

Spoon the batter evenly into the muffin cases, filling each about three-quarters full.

Bake for 20 minutes, until the tops are risen and spring back lightly when pressed.

These Chocolate Date and Banana Muffins are a delicious reminder that vegan baking can be simple, wholesome and full of flavour. Sweet bananas and dates bring natural sweetness and moisture, while cocoa adds a rich chocolate depth. Perfect as a snack, breakfast bite or dessert, these plant-based muffins are soft, satisfying and completely dairy-free. Enjoy them fresh from the oven or pack them for on-the-go goodness – an easy vegan bake you’ll return to time and again.

This Penne Arrabbiata recipe is a bold and spicy plant-based pasta dish made with simple ingredients, rich tomato sauce, and a kick of chili heat. Perfect for a quick and healthy vegan dinner, this easy pasta recipe is budget-friendly, satisfying, and full of flavor.

Ingredients (Serves 2 - double ingredients to serve 4)

1 tbsp olive oil

1 garlic clove

1/2 tsp chilli flakes

1 can tinned tomatoes

1/2 can water

Salt and pepper

Method -

Finely chop the garlic and fry in olive oil along with the chilli flakes for 2-3 minutes taking care not to burn the garlic.

Add the tinned tomatoes along with half a can of water.

Add salt and pepper generously, bring to the boil then turn down and simmer for half an hour.

Stir frequently whilst breaking the down the tomatoes to create a chunky sauce.

Cook the penne according to the packet instructions, strain and add to the arrabbiata sauce, mix well and serve with your favourite cheese.

Our Penne Arrabbiata recipe is a flavorful and fiery twist on classic Italian pasta, made completely plant-based for a healthy, vegan-friendly meal. With a rich tomato sauce, garlic, herbs, and a touch of chili spice, this simple pasta dish is quick to prepare and perfect for weeknight cooking. Try this spicy plant-based vegan pasta today and enjoy a comforting dinner that’s both nourishing and delicious.

Walnut Pesto & Pea Pasta – a simple vegan recipe with creamy walnut pesto, fresh peas and dairy-free flavour.

Ingredients (Serves 4)

400g pasta

150g peas

1 tbsp olive oil

Salt and pepper

For the pesto -

Half a lemon juiced

A large handful of basil

A large handful of parsley

2 garlic cloves

50g walnuts

2 tbsp olive oil

Salt and pepper

Method -

For the pesto, place all of the ingredients except the olive oil in a food processor and blend until smooth.

Next slowly drizzle in the olive oil whilst the processor is running.

Cook the spaghetti as per the cooking instructions, adding the peas to the pot 2 minutes before the end of the cooking time.

Next, heat 1 tbsp olive oil in a pan and add the pesto. Heat through gently before adding the strained spaghetti and peas.

Mix well, season with salt and pepper and serve with an Italian hard cheese such as parmesan or plant-based alternative.

This Walnut Pesto & Pea Pasta is a quick and satisfying vegan meal that’s full of flavour and freshness. Creamy walnut pesto blended with garlic, basil, and nutritional yeast creates a rich, dairy-free sauce that pairs beautifully with sweet green peas and tender pasta. Perfect for weeknight dinners or a light lunch, this dish is as nourishing as it is delicious. Serve with a crisp salad or roasted vegetables for a complete plant-based meal.

Make Healthy Homemade Granola! A simple vegan recipe that’s crunchy, dairy-free and naturally sweet – the perfect plant-based breakfast or snack.

Ingredients

100ml sunflower or vegetable oil

500g oats

200g pecan

200g walnuts

100g brazils

100g sunflower seeds

100g pumpkin

200ml agave

200g dates

Method -

Place all of the ingredients in a baking tray and mix throughly.

Bake in an oven at 200c for 25-30 minutes (or until golden brown) mixing the ingredients every 4-5 minutes so they don’t burn.

Take out of the oven, stir through the chopped dates and allow to cool.

This Healthy Homemade Granola is everything you want in a plant-based breakfast. Crunchy oats are baked with nuts, seeds and natural sweetness for a dairy-free recipe that’s wholesome and delicious. It’s perfect sprinkled over vegan yogurt with fresh berries, served with your favourite plant milk, or layered into parfaits with seasonal fruit. You can also use it as a crunchy topping for smoothie bowls or even over baked fruit desserts for extra texture. Easy to make and endlessly adaptable, this granola is a vegan staple you’ll always want on hand.

A simple flatbread recipe made from flour and natural yoghurt, topped with mushrooms, chickpeas and spices. These Plant-Based Mushroom Flatbreads are a healthy vegan dish that’s dairy-free, flavourful and easy to make.

Ingredients (Serves 4)

500g mushrooms

2 onion

2 red peppers

250g cooked chickpeas

2 garlic cloves

1 red chilli

1 tsp paprika

A large handful of coriander

1 tbsp olive oil

Salt and pepper

For the flatbreads:

300g self raising flour

300g natural yoghurt or plant-based alternative

1 tsp baking powder

Olive oil

1/2 tsp salt

Garnish:

Lime

Coriander

Natural yoghurt or plant-based alternative

Red chilli

Method -

To make the flatbreads, add all the ingredients into a bowl and mix together.

With your hands, bring the mixture together to create a ball and kneed for a minute or 2.

Turn the dough out on to a floured chopping board and cut into 8 pieces.

Flour each ball then roll out into a rough circle about 0.5cm thick.

Add 1 tsp of olive oil to a frying pan and cook the flatbreads individually on a medium to high heat for a minute or 2 on each side.

You can keep the breads warm in a low oven whilst you finish the recipe.

Roughly chop the mushrooms and finely slice the onions and peppers.

Heat up the olive oil in a large frying pan and add the mushrooms.

Fry on a medium to high heat for 5 minutes until they start to colour.

Add the onions and peppers, season well with salt and pepper and cook for another 2 minutes.

Finally add the garlic, chilli, paprika and chickpeas and cook for a final 3 minutes.

So serve, spoon a large portion of the mushroom mix on to a flatbread and top with yogurt, coriander a few slices of red chilli and a wedge of lime.

These Plant-Based Mushroom Flatbreads are a perfect mix of rustic flavour and wholesome ingredients. Soft flatbreads are topped with garlicky sautéed mushrooms, fresh herbs and a creamy dairy-free drizzle, creating a dish that’s naturally vegan and full of flavour. Ideal for lunch, dinner or sharing, they’re versatile and easy to adapt. Serve with a crisp green salad, roasted vegetables or hummus for a complete meal. You can also slice them into smaller pieces and enjoy as a party appetiser or mezze-style platter. However you serve them, these mushroom flatbreads are hearty, healthy and delicious.

Make these Plant-Based Mushroom Broccoli Quesadillas! A healthy vegan recipe with sautéed mushrooms, tender broccoli and dairy-free cheese – easy, tasty and satisfying.

Ingredients (Serves 4)

8 small tortillas

250g mushroom

250g tenderstem broccoli

1 garlic clove

1 red chilli

30g hazelnuts

2 spring onions

50g mozzarella or plant-based alternative, grated

Mayo or plant-based alternative

2 tbsp olive oil

Salt and pepper

Method -

Roughly chop the mushrooms and add to a large frying pan with 1 tbsp of olive oil.

Fry on a medium to high heat for 10 minutes or until the mushrooms start to brown.

Roughly chop the broccoli and finely chop the garlic and chilli. Add all to the pan along with salt and pepper and cook for a further 2 minutes.

Roughly chop the hazelnuts and spring onions. Add to the pan and cook for a final 2 minutes then remove from the heat.

To assemble the quesadillas, take 1 tortilla and lay flat on a chopping board.

Smear with mayo then add a large spoon of the broccoli and mushrooms.

Spread the mixture evenly and to the edges of the tortilla.

Top with some of the grated mozzarella and then cover with another tortilla.

Push down firmly on the top tortilla with a spatula.

Repeat the process until you have 4 quesadillas.

Next, in a clean frying pan add 1 tbsp of olive oil then fry the quesadilla for about 2 minutes on each side or until golden brown.

Remove from the pan, cut into quarters and enjoy!

These Plant-Based Mushroom Broccoli Quesadillas are a perfect mix of comfort and wholesomeness. With golden tortillas filled with sautéed mushrooms, tender broccoli and melted dairy-free cheese, they’re hearty, satisfying and completely vegan. Perfect for a quick lunch, light dinner or sharing platter, these quesadillas prove that plant-based eating can be both fun and flavourful. Serve them with salsa, guacamole or a squeeze of lime for a fresh finishing touch.

Make this Spinach Stuffed Pasta! A creamy, healthy vegan recipe with dairy-free filling and rich tomato sauce – the perfect plant-based Italian comfort food.

Ingredients (Serves 4)

250g jumbo pasta shells

For the tomato sauce -

2 tbsp olive oil
2 garlic cloves, finely chopped
1 tin (400g) chopped tomatoes
Handful of fresh basil leaves
1 tbsp red wine vinegar
100ml vegetable stock
Salt and pepper

For the filling -

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
200g fresh spinach
150g plant-based cream cheese
50g plant-based cheddar or parmesan-style cheese
60g walnuts
Freshly grated nutmeg (1–2 rasps)
Salt and pepper

To finish -

Extra basil leaves
Drizzle of olive oil

Method -

Firstly, heat the olive oil in a saucepan and gently fry the garlic until fragrant. Add the basil leaves and the tin of tomatoes, then season with salt and pepper. Pour in the red wine vinegar and vegetable stock and simmer for 30 minutes until rich and slightly thickened. Set aside.

Meanwhile, make the filling. Heat olive oil in a pan and fry the red onion and garlic until softened. Add the spinach and cook briefly until just wilted, then remove from the heat.

Once cooled, place the spinach mixture in a blender with the plant-based cream cheese, grated plant-based cheddar, walnuts, nutmeg, salt and pepper. Blend until smooth and creamy.

Bring a large pot of salted water to the boil and cook the pasta shells until al dente. Drain and leave them to cool so they’re easy to handle.

Spoon the spinach and walnut mixture into each shell. Spread the tomato sauce across the base of a baking dish and arrange the filled shells on top.

Bake at 180°C for 20–25 minutes until the filling is warmed through and the top is lightly golden.

Serve scattered with fresh basil leaves, a drizzle of olive oil, and extra black pepper.

This Spinach Stuffed Pasta is a comforting vegan dish that combines tender pasta shells with a creamy dairy-free spinach filling. Baked in a rich tomato sauce, it’s hearty, flavourful and completely plant-based. Perfect for family dinners, special occasions or cosy nights in, it’s a recipe that feels indulgent but is made with wholesome ingredients. Serve it with a crisp green salad, garlic bread or roasted vegetables for a complete Italian-inspired meal. Leftovers reheat beautifully, making it just as delicious the next day.

Make this Plant-Based Courgette Soup! A light, creamy vegan recipe that’s dairy-free, healthy and full of flavour – the perfect simple plant-based comfort food.

Ingredients (Serves 4)

2 shallots

2 celery stalks

1 bay leaf

1 garlic clove

3 courgettes

100g frozen peas

1 litre vegetable stock

A handful of parsley

1 tbsp olive oil

Salt and pepper

Method -

Finely chop the shallots and celery stalks and place in a pan with the olive oil.

Season generously with salt and pepper and fry on a medium heat for 5 minutes.

Cut the stalks from the parsley (keep the leaf aside for later), finely chop and add to the pan along with the bay leaf.

Cook for another 5 minutes.

Cut the courgettes into quarters lengthways and then finely across.

Set a quarter of the courgette aside and add the remainder to the pan.

Cook for 5 minutes and then add the vegetable stock.

Bring to the boil then turn down and simmer for 30 minutes.

Use a stick blender to thicken the soup slightly then add the remaining courgette and peas.

Simmer for a final 3 minutes.

Finely chop the parsley leaf, add to the pan then serve.

This Plant-Based Courgette Soup is light, nourishing and full of flavour. Blended courgettes with garlic, herbs and a touch of olive oil create a creamy texture without any dairy, making it a naturally vegan dish. Perfect as a starter, light lunch or cosy dinner, this soup is simple yet satisfying. Serve it with warm crusty bread, top with toasted seeds for crunch, or swirl in dairy-free yogurt for extra creaminess. You can also enjoy it chilled as a refreshing summer soup. Easy to prepare and endlessly versatile, it’s a plant-based recipe you’ll make on repeat.

Vegan Creamy Leek and Parsnip Bake – a hearty plant-based comfort food recipe made with tender leeks, sweet parsnips and a rich, dairy-free sauce. Baked until golden and bubbling, this easy vegan dish is wholesome, satisfying and perfect for cosy dinners, family meals or as a side with roasted vegetables.

Ingredients (Serves 4)

2 tbsp olive oil

2 shallots

1 large leek

1kg parsnips

2 garlic cloves

1 thyme sprig

1 tbsp white wine vinegar

500ml vegetable stock

100g plant-based cheddar cheese

200ml plant-based cream

50g pumpkin seeds

Salt and pepper

Method -

Finely slice the shallots, then gently fry in olive oil for 2-3 minutes on a medium heat until they start to soften.

Slice the leeks into 0.5cm rounds, add to the shallots and cook for a further 2-3 minutes.

Finely slice the garlic and remove the thyme from the stem, add both to the leek & shallots.

Add the white wine vinegar, season generously with salt and pepper and cook on a low heat for 25 - 30 minutes stirring regularly until the mixture turns soft and golden.

Next, peel the parsnips and slice as finely as you can.

In a baking tray, place a layer of the cooked leek mixture followed by a layer of the sliced parsnips. Season each layer of parsnips with salt and pepper.

You should have about 3 layers of each depending on the size of your baking tray.

Pour over the vegetable stock and roast at 200c for 25-35 minutes or until the top starts to brown.

Remove the baking tray and top with the cream, cheese and pumpkin seeds then bake for a final 10 minutes.

This Vegan Creamy Leek and Parsnip Bake is hearty, warming and full of flavour. Tender leeks and sweet parsnips are layered in a rich, dairy-free sauce, then baked until golden and bubbling. It’s the perfect comfort food for a cosy dinner, whether served as a main dish with a crisp salad or as a side with roasted vegetables. Easy to prepare and completely plant-based, this creamy bake is a wholesome dish that’s as nourishing as it is satisfying.

Make this Easy Vegan Black Bean Chilli! A hearty plant-based recipe packed with black beans, vegetables and spices – healthy, comforting and full of flavour.

Ingredients (Serves 4)

1 tbsp olive oil

1 medium onion finely chopped

2 stalks of celery finely chopped

2 carrots finely chopped

2 garlic cloves

1 medium red chilli finely chopped

2 tsp thyme

1 tsp cayenne pepper

1 tsp chilli powder

1 dsp tomato paste

1 dsp spoon red wine vinegar

1 can tinned tomatoes

500ml vegetable stock

250g cooked black turtle beans

Salt & pepper

Method -

Fry the onion, celery and carrots in the olive oil with salt and pepper for 20 minutes on a medium to low heat.

Add the red chilli, thyme and garlic and cook for 2 minutes.

Add the cayenne pepper, chilli powder and the tomato paste and cook for a further 2 minutes.

Add the red wine vinegar and reduce for 2 minutes.

Add the tinned tomatoes and vegetable stock, bring to the boil then reduce and simmer and cook for 30 minutes.

Add the black beans and cook for 5 minutes.

Serve with yoghurt, sliced red chillis and coriander.

This Easy Vegan Black Bean Chilli is the ultimate plant-based comfort food. With protein-rich black beans, vibrant vegetables and warming spices, it’s a dish that’s hearty, nourishing and naturally dairy-free. Perfect served with rice, tortillas or a simple green salad, this chilli is versatile and satisfying. Whether you’re after a cosy dinner, a make-ahead meal or a vegan dish to share, this black bean chilli is a recipe you’ll come back to again and again.

Make this Plant-Based Kale Chickpea Salad! A healthy vegan recipe with crispy roasted chickpeas, fresh kale and a simple dairy-free dressing – easy and delicious.

Ingredients (Serves 2)

1 tbsp spoon olive oil

100g cooked chickpeas

30g almonds

30g pumpkin seeds

1 shallot finely sliced

4 radish finely sliced

1 apple finely sliced

200g kale stalks removed and chopped

For the dressing:

2 tbsp olive oil

1 dsp tahini

2 tsp maple syrup

2 tsp balsamic vinegar

1 lemon juiced

Salt and pepper

Method -

Fry the chickpeas, almonds and pumpkin seeds in the olive oil for 5 minutes and put aside.

In a bowl, add all of the dressing ingredients except the oil and whisk. Next slowly drizzle in the olive oil whilst still whisking.

Place the kale in a large bowl and massage for 2-3 minutes to soften.

Place the sliced radish, apple and shallot on top along with the fried chickpeas, almonds and pumpkin seeds.

Drizzle with the dressing and serve.

This Plant-Based Kale Chickpea Salad is fresh, vibrant and full of flavour. With hearty kale leaves, crispy roasted chickpeas and a simple dairy-free dressing, it’s a salad that feels both nourishing and satisfying. Naturally vegan and packed with plant protein, it makes a perfect light meal or side dish. This kale and roasted chickpea salad celebrates wholesome ingredients in the best way – easy to prepare, healthy, and always delicious.

Make Vegan Mushroom Pappardelle! A rich, creamy plant-based pasta recipe with earthy mushrooms and wide ribbons of pappardelle – the perfect Italian comfort food.

Ingredients (Serves 4)

250g flat cap mushrooms

250g closed cup mushrooms

2 shallots

2 garlic cloves

1 tsp thyme

10g dried porcini

2 tsp red wine vinegar

1/2 lemon

400g pappardelle

100g parmesan or plant-based alternative

2 tbsp olive oil

Salt and pepper

A few chives to garnish

Method -

Cut the flat cap mushrooms into approximately 1cm slices and lay in a baking tray.

Drizzle over 1 tbsp of the olive oil, add 1/2 tsp of thyme and season with salt and pepper.

Roast at 200c for 20 minutes, remove from the oven and set aside in a warm place.

Place the porcini in a bowl, cover with hot water and leave to soak for 5 minutes. Strain and finely chop.

Finely dice the shallots and add to a saucepan with 1 tbsp of olive oil and fry on a medium heat for 2 minutes.

Finely chop the garlic and add to the pan along with the porcini and 1/2 tsp of thyme, cook for another 2 minutes.

Add the red wine vinegar and reduce for 1 minute.

Finely chop the closed cup mushrooms and add to the pan, season with salt and pepper and cook for 10 minutes or until the mushrooms are golden.

Cook the pasta according to packet instructions and add to the mushrooms along with the roasted flat cap mushrooms.

Add the cheese, a squeeze of lemon and garnish with some chopped chives.

This Vegan Mushroom Pappardelle is the ultimate plant-based comfort food. Wide ribbons of pasta are coated in a creamy, dairy-free sauce with earthy mushrooms that bring depth and richness. It’s a simple yet indulgent dish that feels elegant enough for entertaining but easy enough for weeknight cooking. Naturally vegan and full of flavour, this mushroom pasta is a true Italian-inspired classic. Serve with fresh herbs and a drizzle of olive oil for a finishing touch.

Learn how to make a plant-based Ginger Lentil Kale Stew! This vegan recipe is hearty, healthy and packed with warming flavours – the perfect nourishing comfort food.

Ingredients (Serves 6)

1 tbsp rapeseed or vegetable oil

2 medium carrots medium diced

30g porcini

250g mushrooms roughly chopped

1 can coconut milk

1 litre vegetable stock

250g French or puy lentils

200g chopped kale

Salt and pepper

For the paste:

1 tbsp rapeseed or vegetable oil

1 medium onion roughly chopped

2 garlic cloves

1 medium thumb ginger skin removed

1 dsp tomato puree

1 tsp cumin

1 tsp coriander

1 tsp turmeric

50ml water

Method -

Blend all of the paste ingredients together and fry in a pan on a medium heat for 5 minutes.

Remove the cooked paste, set aside and clean the pan out.

Add the oil and fry the carrots, porcini, mushrooms, season generously with salt and pepper and fry for 20 minutes.

Now add back in the cooked paste, coconut milk and vegetable stock and cook for 20 minutes.

Finally add the lentils and kale and cook for a final 5 minutes and you are ready to serve.

This Plant-Based Ginger Lentil Kale Stew is the kind of dish that proves comfort food can also be deeply nourishing. With earthy lentils, tender kale and a kick of fresh ginger, it’s a warming bowl that’s naturally vegan and full of flavour. Perfect for cold days or whenever you crave something hearty yet wholesome, this stew is simple, satisfying and packed with goodness. Pair it with crusty bread for the ultimate plant-based meal.

This slow-cooked leek plant-based pasta is creamy, comforting, and full of flavor. With caramelized leeks, fresh herbs, and a simple vegan sauce, it’s a healthy and satisfying recipe perfect for weeknight dinners or cozy weekends.

Ingredients (Serves 4) -

1 onion

1 large leek

1/2 tsp thyme

2 garlic cloves

1 tbsp white wine vinegar

1 tbsp olive oil

400g spaghetti

100g Parmesan or plant-based alternative

Salt and pepper

For the breadcrumbs:

1 tbsp olive oil

100g stale bread

2 garlic cloves

1/2 tsp thyme

Method -

To make the breadcrumb topping, roughly chop the bread so that you have smaller and larger pieces.

Take a frying pan and add the olive oil, garlic cloves (whole with the skin on) and thyme.

Fry the garlic and thyme for 2 minutes on a medium heat to flavour the oil then add the breadcrumbs.

Season with salt and pepper and cook for 3-4 minutes or until golden brown. Remove from the pan and set aside.

Finely slice the onion and cut the leek into approximately 1cm rounds.

Add 1 tbsp of olive oil to a pan and add the onion and leek and season generously with salt and pepper.

Cook on a high heat for 2 minutes.

Finely chop the garlic and add along with the thyme.

This slow-cooked leek plant-based pasta is a comforting and flavorful dish that brings together tender caramelized leeks, fresh herbs, and a creamy vegan sauce. It’s an easy plant-based pasta recipe that’s both healthy and satisfying, perfect for weeknight dinners or cozy weekends at home. Whether you’re new to vegan cooking or simply looking for a delicious way to enjoy seasonal leeks, this recipe is budget-friendly, nourishing, and full of flavor. Serve with crusty bread or a fresh green salad for a complete meal.

Bake this Easy Vegan Apple Pecan Tart! A delicious dairy-free, plant-based dessert with caramelised apples and crunchy pecans – simple, wholesome and perfect for autumn.

Ingredients (Serves 4)

2 apples

50g butter or plant based alternative

1 tbsp brown sugar

1 tbsp maple syrup

1 tsp vanilla extract

1tsp plain flour

1 large sheet of ready rolled puff pastry

50g pecans

Method -

Peel 2 apples, slice into quarters, removed the core then finely slice.

Place the apples in a frying pan with the butter, sugar and maple syrup.

Cook on a medium heat for 2-3 minutes, stirring gently so that the apples don’t break up.

Add the vanilla extract and flour and cook for a further 2-3 minutes, again stirring gently.

Set aside and let cool.

Now place the pecans in a frying pan and gently toast until they become golden.

Allow to cool, then roughly chop.

Next, take the sheet of pastry and lay on a piece of baking paper.

Place a plate roughly the same size as the pastry on top and cut around to create a circle.

Take a sharp knife and lightly cut a smaller circle about 1cm from the edge. Don’t cut right through the pastry, just make an indent.

Now neatly lay the cooled apples on top of the pastry.

Bake at 200c for 20 minutes or until the pastry is golden brown.

Scatter the chopped pecans on top and serve warm or allow to cool.

This Easy Vegan Apple Pecan Tart is a plant-based dessert that feels both rustic and indulgent. Sweet, tender apples are layered with toasted pecans on a crisp pastry base, creating a tart that’s naturally dairy-free and full of flavour. It’s the perfect recipe for autumn gatherings, cosy evenings or whenever you want a simple vegan bake that impresses without the fuss. Enjoy it warm with vegan ice cream or on its own as a comforting treat that celebrates seasonal fruit at its best.

Learn how to make Green Vegetable Risotto! This vegan recipe is creamy, plant-based and packed with fresh seasonal greens – the perfect comforting Italian dish.

Ingredients (Serves 4)

1 tbsp olive oil

1 onion

2 celery stalks

1 garlic clove

1/2 tsp thyme

400g arborio rice

1 litre vegetable stock

A large handful of parsley

50g parmesan or plant-based alternative

Salt and pepper

For the vegetables -

1 tbsp olive oil

1 garlic clove

1/2 tsp thyme

100g asparagus

100g frozen peas

Handful of spinach

1/4 lemon

Salt and pepper

Method -

Finely dice the onion and celery and add to a large saucepan with the olive oil, salt and pepper.

Fry on a medium to low heat for 10 minutes stirring regularly.

Finely chop the garlic and add to the pan along with the thyme.

Continue to cook for a further 2 minutes before stirring in the rice.

Heat the vegetable stock in a separate saucepan and add a ladle to the pan.

Stir the pot frequently until all the stock has been absorbed then add another ladle.

Continue this process until you have used all all of the stock or the rice is cooked.

This process may take 20-25 minutes. If the stock runs out before the rice is cooked, add hot water.

Grate the parmesan and roughly chop the parsley. Add both to the pot, stir together, cover and leave off the heat.

To make the vegetables, roughly chop the asparagus and add to a frying pan with the olive oil.

Fry on a medium to high heat for 1 minute.

Chop the spinach and add to the pan with the peas, garlic and thyme and cook for another 3 minutes.

Squeeze the lemon over the top and season with salt and pepper.

To serve, place a large portion of the risotto on a plate and garnish with the vegetables.

This Green Vegetable Risotto is proof that vegan comfort food can be both nourishing and full of flavour. With tender seasonal greens stirred through creamy risotto rice, it’s a dish that feels indulgent yet wholesome. Naturally plant-based, this risotto is perfect for cosy evenings or special occasions when you want something hearty but fresh. Serve it with extra greens or a sprinkle of fresh herbs for a bowl of comfort that celebrates the best of plant-based cooking.

Make this quick and easy chickpea curry in under 30 minutes! Packed with protein-rich chickpeas, fragrant spices, and a creamy sauce, this vegan curry is the perfect weeknight dinner. Healthy, budget-friendly, and full of flavor, it’s a simple one-pot recipe you’ll come back to again and again.

Ingredients (Serves 2)

1 tbsp rapeseed or vegetable oil

1 tsp mustard seeds

1 medium onion

1 garlic clove

1 small ginger thumb

1 medium red chilli

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 dsp tomato paste

250g cooked chickpeas

250ml water

Salt and pepper

Method -

Fry the mustard seeds in oil, on a medium heat until they start to pop.

Finely chop the onion, add to the mustard seeds and cook for 5 minutes.

Now peel the ginger and grate, finely dice the garlic and chilli.

Add to the onions and cook for a further 10 minutes.

Next add the spices and tomato paste and cook for 2 minutes, stirring regularly, taking care to not burn the spices.

Add 250ml water, bring to a gentle simmer and cook for half an hour.

Add 250g cooked chickpeas, cook for a final 5 minutes and you are ready to serve.

This quick and easy chickpea curry is the kind of recipe you’ll want to have on repeat. It’s hearty, comforting, and comes together with just a handful of pantry staples and everyday spices. The creamy tomato-based sauce wraps around tender chickpeas, creating a dish that feels both nourishing and deeply flavorful. It’s naturally vegan, plant based, and budget-friendly, making it a great option for weeknight dinners or meal prep. Serve it over fluffy rice, with warm naan, or even on its own for a lighter bowl. This curry proves that simple ingredients can create something truly delicious, all in less than half an hour.

A delicious plant based vegetable paella packed with colorful veggies, authentic Spanish flavors, and a vegan twist. This easy one pan recipe is healthy, hearty, and perfect for weeknight dinners or special occasions. A classic Spanish rice dish made 100% vegan.

Ingredients (Serves 6)

1 tbsp olive oil

1 medium onion finely diced

2 celery stalks finely diced

1 medium carrot finely diced

2 thyme springs

1 bay leaf

2 garlic cloves

1 dsp tomato puree

2 tsp paprika

1 red pepper diced

250g paella rice

pinch of saffron

700ml vegetable stock

150g tomato roughly chopped

100g peas

Salt and pepper

Method -

Fry the onion, celery and carrot in olive oil and season with salt and pepper. Cook on a medium heat for 10 minutes stirring frequently.

Add the thyme, bay leaf and garlic and cook for 2 minutes.

Next add the tomato puree, paprika and red pepper and cook for a further 2 minutes.

Now add the rice and stir into the vegetables.

Add the saffron and vegetable stock and cook for 20 minutes.

Finally add the peas and cook for last 5 minutes and serve.

This plant based vegetable paella brings all the vibrant colors and bold flavors of traditional Spanish paella in a wholesome vegan way. Made with saffron-infused rice, seasonal vegetables, and simple pantry spices, it’s both nourishing and satisfying. Perfect for family dinners, entertaining friends, or meal prepping, this dish proves that plant based cooking can be full of depth and excitement. Serve it with a squeeze of lemon and a sprinkle of fresh herbs for the ultimate finishing touch. Whether you’re new to paella or looking for a lighter twist on a Spanish classic, this vegan paella will quickly become a favorite at your table.

Warm up with this authentic Italian Borlotti Bean Soup recipe! Hearty, healthy, and packed with creamy borlotti beans, fresh vegetables, and herbs, it’s the perfect comfort food for cold days. Easy to make, vegetarian-friendly, and ideal for meal prep.

Ingredients (Serves 4)

1 tbsp olive oil

1 medium onion finely chopped

2 celery stalks finely chopped

1 medium leek finely chopped

2 garlic gloves finely chopped

1 bay leaf

1 rosemary stalk

2 medium tomatoes roughly chopped

250g potato

250g pinto beans

200g cavolo nero

1 litre vegetable stock

Salt and pepper

Method -

In a large saucepan, fry the onion, celery and leek in olive oil on a medium heat for 10 minutes.

Add the garlic, rosemary and bay leaf and cook for a further 10 minutes.

Peel the potatoes and cut into approximately 2cm cubes.

Add the potato and tomatoes to the pan with the vegetable stock and simmer for 25 minutes.

Remove a quarter of the soup from the saucepan and mash until smooth, return to the pan to thicken the soup.

Strip the stalks from the cavolo nero and roughly chop. Add to the soup and cook for a further 5 minutes or until the cavolo nero is tender.

This Borlotti Bean Soup is the kind of recipe you’ll come back to again and again. It’s simple yet deeply satisfying, with creamy borlotti beans, a medley of vegetables, and just the right balance of herbs to bring everything together. Whether you enjoy it as a light lunch with crusty bread or as a nourishing dinner, it delivers warmth and comfort in every spoonful. The best part is that it’s both wholesome and versatile — make a big batch ahead of time and you’ll have easy, healthy meals ready for the week.

Learn how to make this Spicy Mushroom Rice Recipe with garlic, chilli, and herbs. A quick, easy, and flavour-packed one pot dish perfect for weeknight dinners.

Ingredients (Serves 6) -

1 tbsp olive oil

1 onion

1 celery stalk

250g mushrooms

25g dried porcini

2 garlic cloves

2 bay leaves

2 tsp harissa paste

350g brown rice

700ml vegetable stock

Salt and pepper

Method -

To start, place the dried porcini in a bowl and cover with hot water for 5 minutes, drain and roughly chop.

Finely chop the onion, celery and garlic and roughly chop the mushrooms.

Add all of these ingredients to a saucepan with the olive oil and bay leaf, season with salt and pepper and cook on a medium heat for 20 minutes stirring regularly.

Add the harissa and cook for 2 minutes.

Add the rice and cook for another 2 minutes.

Add the vegetable stock, bring to the boil then turn down and simmer for 25-30 minutes or until the rice is cooked.

As an optional extra top with toasted pine nuts and fresh parsley.

This spicy mushroom rice recipe is a simple yet flavourful dish that combines earthy mushrooms with garlic, chilli, and fragrant herbs. It’s cooked all in one pot, making it an easy option for busy weeknights or meal prep. The result is a hearty and satisfying rice dish that can be enjoyed on its own or served alongside your favourite curries, grilled vegetables, or protein.

Learn how to make a quick and easy Vegan Asian Noodle Salad with a zesty ginger dressing! Packed with fresh veggies, sesame, and noodles, this healthy plant-based recipe is perfect for lunch, dinner, or meal prep.

Ingredients (Serves 2)

150g wholewheat noodles

4 radishes finely sliced

2 spring onion finely sliced

Half a cucumber diced in 1cm cubes

50g roasted peanuts chopped

Handful of chopped coriander

For the dressing:

1 garlic clove

1 small thumb ginger grated

1 tsp brown sugar

1 lime juiced

1 dsp soya tamari sauce

1 tsp rice wine vinegar

1 tsp sesame oil

1 dsp olive oil

Method -

To make the dressing, combine all of the ingredients except the oil and whisk together until the sugar has dissolved.

Now slowly drizzle in the oil whilst still whisking.

Cook the noodles according to packet instructions then drain and run under cold water. Drain again and pat dry.

In a large bowl, add the noodles, radishes, spring onion and cucumber.

Combine all ingredients together then pour over the dressing.

Mix again and serve topped with roasted peanuts and coriander.

This vibrant vegan Asian noodle salad with zesty ginger dressing is a refreshing dish that’s full of colour, crunch, and flavour. It combines noodles with crisp vegetables and a tangy-sweet ginger dressing, making it ideal for busy weeknights, picnics, or a light lunch. Whether you enjoy it freshly tossed or chilled the next day, it’s a versatile plant-based recipe that you’ll come back to again and again.

Looking for a flavorful and comforting dinner idea? This easy lentil curry recipe is the perfect one-pot meal! Packed with protein-rich lentils, warming spices, and a creamy sauce, it’s budget-friendly and healthy.

Ingredients (Serves 4) -

250g red lentils

1 large thumb of ginger grated

1 tbsp rapeseed or vegetable oil

1 medium onion finely chopped

1 medium red chilli finely chopped

2 garlic cloves finely chopped

1 tsp mustard seeds

1 tsp coriander

1 tsp cumin

1 tsp turmeric

1 tbsp tomato paste

A handful of fresh coriander

500ml water

Salt

Method -

Wash the lentils then place in a large saucepan with the water and grated ginger.

Bring to the boil then reduce to a simmer. Remove any scum that comes to the surface.

Cook for 1 hour (stirring regularly) or until the lentils soften. You may need to add more water. Season generously with salt.

Next put the oil in a frying pan and fry the mustard seeds until the start to pop open.

Then add the onion and cook for 2 minutes until it starts to soften.

Next add the garlic and chilli and cook for a further 2 minutes.

Now add the coriander, cumin, turmeric and tomato paste and cook gently for 5 minutes taking care to not burn the spices.

Finally, empty the pan into the pot of cooked lentils and stir throughly.

Serve topped with chopped fresh coriander.

This easy lentil curry recipe is the perfect comfort food for busy weeknights or meal prep. Made with protein-rich lentils, warming spices, and a creamy, flavorful sauce, it’s a one-pot vegan dinner that’s both healthy and budget-friendly. Whether you serve it with rice, naan, or a fresh salad, this simple curry delivers big flavor with minimal effort. Try this easy lentil curry recipe today for a satisfying plant-based meal everyone will love.