Check out our chefs' menu of over 100 plant-based dishes. 

Italian recipes that are as flavourful, rich and simple as the classics. From fresh homemade pasta to five ingredient sauces, we've got it all here.

This ultra creamy and savoury vegan mushroom lasagna tastes like it requires hours of labour and love to come together, but actually requires very little fussiness, time or effort. Best of all - aside from mushrooms - it requires a minimal amount of fresh ingredients. 

The secret to preparing vegetables that mimic how meat acts and tastes in a recipe is pretty straight forward: just treat it like meat. What we mean by that is to just adapt and replicate the processes typically associated with cooking meats, when cooking plants. Our new series, “How to Replace Meat in Everything” explores just how to do that in an easy, unfussy and delicious way. 

It's here. The real deal, vegan tiramisu. It's surprisingly fuss-free, takes under an hour to put together, and tastes a rich as the classic. 

This vegan margherita melts, crisps and and tastes just like the classic. Grab the recipe for it along with our favourite go-to pizza dough. Pizza night just got a whole lot sweeter. 

This very creamy, very savoury and very mushroom-y vegan risotto is as perfect for chilly and cosy nights as it is for a hearty left-over lunches. Although not the most hands-off recipe, the twenty five or so minutes spent stirring are all for an excellent cause: a silky smooth bowl that will warm you up from the inside out. 

Great bread can make a meal go from 6 to 10 in seconds. Our rosemary focaccia is the ideal co-pilot or starter for pretty much whatever you’re serving.

Great bread can make a meal go from 6 to 10 in seconds. Our rosemary focaccia is the ideal co-pilot or starter for pretty much whatever you’re serving. Ps. Olive oil equals love in this recipe, It might seem like a lot, but it wouldn’t be a real Italian focaccia without it 

Vegan carbonara is here and as close as to the glossy, creamy, salty original as possible - trust me, I've had a lot in my time. Made without nuts, mushrooms and plant based cream, this vegan carbonara relies on silken tofu for it's egg-y qualities and tempeh for its abilities to absorb flavour and crisp up, whilst still absorbing sauce and lending texture to every bite. 

This bolognese is rich, hearty, velvety, deeply savoury and every other positive adjective in existence.  It calls for few ingredients, little time and can be doubled (or tripled) for batch cooking. 

This hearty, warming and flavourful soup is a saviour in disguise. It tastes delicious with whatever veg and beans you have on hand and it develops more and more flavour the longer you store it. Make the whole batch and enjoy leftovers, or double it up and freeze it for a rainy day.

Granita, shaved ice - whatever you want to call it - you need to make it.

We've somehow managed to create a recipe that's even easier than ice lollies and requires half the ingredients (of an already short list). Introducing our berry granita (or shaved ice - you do you). It's refreshing, sweet and tangy. 

Italian Recipes

Vegan Mushroom Lasagna