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 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 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.

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.