Check out our delicious ready meals here.

Creamy, nutty, salty vegan pesto that comes together in basically as long as it takes to cook pasta. 

Bursting with ripe and jammy cherry tomatoes, this sweet, juicy, glossy pasta comes together in around 20 minutes (and with 5 ingredients) and is the perfect weeknight dinner. We're pretty sure you'll be making this at least once a week all season long. 

20 minutes and 5 ingredients are all you need to make this sweet, juicy, glossy, fresh pasta. We're pretty sure you'll be making this at least once a week all season long. 

Big flavour, easy and quick soup! It has layers and layers of flavour and richness - from the different types of mushrooms, the garlic oil and dill. 

This weeknight pasta is sweet, cosy, and basically comfort food at its finest. It comes together in under thirty minutes and relies mainly on pantry ingredients and pumpkin (or butternut squash) which, when crisped first and then softened with stock and wine, adds creaminess, depth of flavour and heartiness. The ratio of pasta to veg is entirely in your hands: feel free to double the amount of pumpkin and decrease the amount of pasta, for an extra veg-forward dinner that's just as satisfying and delicious. 

We recently asked our Instagram community if they’d ever struggled with being 100% plant-based. It turned out the answer was yes. So much yes. And it inspired us to turn your fess ups into tasty recipes, but no judgement if the pans stay in the cupboard.

These vegetable satay skewers were inspired by Lexi, who told us about that one time “I accidentally made Thai chicken for my vegetarian friends”. It happens to the best of us Lexi. Here are some on purpose Thai veggies - for next time - in the form of deeply savoury, tangy and sweet satay skewers.

The recipe calls for courgettes, peppers and tofu but also works just as well with aubergines, corn, mushrooms, fennel and tempeh. You can also go wild and add in some fruit, like peaches or pineapple - it sounds wrong, but it tastes really right. 

We recently asked our Instagram community if they’d ever struggled with being 100% plant-based. It turned out the answer was yes. So much yes. And it inspired us to turn your fess ups into tasty recipes, but no judgement if the pans stay in the cupboard. 

This vegan chicken wrap was inspired by Maddy, who told us about  "bringing an unsold chicken wrap from work for my boyfriend and was so tired and hungry I ate it on the way home. I sat at the back of the bus munching it like a racoon". This one's for you, Maddy. We present, your very own plant based racoon wrap. 

It's crispy, crunchy and fresh - everything a good wrap should be. It's also filled with homemade vegan sweet chilli mayo, but we won't judge if you simply buy some vegan mayo and stir sweet chilli sauce through it - it's January after all. 


This chilli sin carne recipe was inspired by Tamsin who told us about that time she ate Chilli con Carne - specifically, her kids leftover chilli con carne. We felt that to our core, so we created this recipe for Tamsins Tactical Leftovers, aka a chili sin carne, which is just as comforting and rich as the classic. Best of all, it requires just one pot and can be whipped together in under 40 minutes. 

This vegan chickpea ‘tuna’ sandwich is as flavourful, quick and easy as lunch can get. It’s extremely cupboard friendly and endlessly adaptable to what you might have on hand. No chickpeas? No problem, use cannellini or butter beans. All out of vegan mayo? Sub it for tahini (loosened with a little water), hummus or even vegan yoghurt. Feeling extra crazy? Leave out the top slice of bread and make it an open faced sandwich. 

This gingery, citrusy and flavour packed vegan stir fry takes just one pan and under thirty minutes to pull together. It relies on  (what may seem like far too much) ginger and spring onion to create a deep, flavourful, addicting pan sauce that thickens and coats every noodle as it cooks. Resist the urge to skimp on these two ingredients and you'll never look back. 

Like take-out only better. This saucy, peanut-y and addicting vegan stir fry tastes rich but feels light, thanks to ginger, rice vinegar and spring onions which provide endless freshness and the perfect amount of acidity to every bite. You can sub the tofu for tempeh (or leave it out entirely) and you can use whatever type of noodle you have on hand, soba, ramen, rice - go wild!

This 15 minute just-sweet-enough, creamy and crunchy bowl of oats and stewed fruit is what your busy week needs. To save even more time in the morning, make a big batch of it on a Sunday and have breakfast ready in minutes all week long.

While this vegan soup tastes delicious on its own (think creamy, tangy, sweet and smokey), it's really all about the toppings here. Crispy homemade tortilla chips, smooth avocado, tangy yoghurt and pickled onions make for a party in every spoonful. I know it might sound too good to be true, but it also only takes around thirty minutes to pull together and is extremely adaptable to whatever you have in the cupboard.

It’s not the festive season until you have your first mulled wine of the year. Fill your house with the heady aroma of cinnamon and cloves with our festive mulled wine recipe. 

Get inspired with our affordable, budget-friendly recipes. Light on the pocket, but big on taste. 

Budget Recipes

Vegan Pasta al Pesto

Quick Tomato Pasta

Mushroom "Chicken", Rice and Kale Soup

Pumpkin Sage Pasta

On Purpose Thai Veggies

Maddy's Racoon Wrap

Tamsin's Tactical Leftovers

Let us take care of dinner

Vegan Chickpea Tuna Sandwich

Mushroom and Ginger Stir Fry

Crispy Tofu and Peanut Stir Fry

Creamy Vegan Porridge

Vegan Black Bean Soup

Vegan Mulled Wine