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

Find our favourite vegan recipes that can turn any outing to the park into a vegan picnic feast!

These vegan sausage rolls are here for all your appetiser, picnic or finger food needs - because we all know they're the best part of any gathering. 

When you're looking for an easy but impressive contribution to your next potluck or picnic, make this vegan asparagus galette. It's buttery, flaky and vibrant and best of all, it requires no blind baking, crimping or decorating. It's a pie, minus the fuss and it doesn't really get better than that.

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. 

This tangy, sweet, crispy, creamy grilled corn and avocado salad is where we'll be if you need us this spring or summer. We like to make a double (or even triple) batch of both the croutons and the grilled corn and save them for a rushed lunch break, ready in minutes. 

This sweet and jammy roasted tomato tart calls for 5 ingredients is the easy and hands-off summer dinner of our dreams. It comes together with store-bought puff pastry, but will happily accommodate your favourite puff recipe  if you're in a baking mood. 

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 

There isn’t anything that this bright and creamy vegan tzatziki doesn’t make better- from toasted bread and crackers to fresh veg and crisps. It also only takes 5 minutes and one bowl to pull together - no food processor, no blender. Win win. 

There isn’t anything that this bright and creamy vegan tzatziki doesn’t make better - from toasted bread and crackers to fresh veg and crisps. It also only takes 5 minutes and one bowl to pull together - no food processor, no blender. Win win. 

Inspired by a classic Greek Spanakopita but with a vegan twist, let us introduce you to these crispy, flaky, hand-sized bites of deliciousness. Filled with spinach, garlic, leeks and vegan feta cheese, these make for a great lunch (or snack). 

We’re pretty sure this sweet and jammy roasted vegan tomato galette could be this summers' potluck, picnic or bbq hero. It packs layers of flavour thanks to a combination of mustard and caramelised shallots, and it owes its brightness to sweet roasted tomatoes. Best of all, it holds itself together and remains crisp and juicy no matter how long it sits out in the sun. 

We made Dorito-like tortilla chips and so can you.

No these don't have powdered-salty cheese on them, which is why we're calling them tortilla chips and not Doritos. But these Dorito-adjacent chips are crispy, smoky and extremely delicious. Oh and they're made with chickpea flour, so they're naturally gluten free and high in protein. So maybe you won't even miss the powdered cheese? 

For the vegans out there that consider themselves 50% peanut butter already, these won't disappoint. Make it and then freeze it for the gift that keeps on giving.

This velvety, light and fluffy avocado hummus is here to get you out of your lunch rut and you're only five minutes away from eating it. Because that's the magic of a dip, it can transform a (sad) snack into a filling exciting meal in no time. This one is packed with avocado, which makes already-creamy-hummus infinitely silky and brightened with fresh herbs like chives, parsley and dill - but you can use whatever you have on hand. 

This velvety, light and fluffy avocado hummus is here to get you out of your lunch rut and you're only ten minutes away from eating it. Because that's the magic of a dip - it can transform a (sad) snack into a filling exciting meal in no time. This one is packed with avocado, which makes already-creamy-hummus infinitely silky, and is brightened with fresh herbs like chives, parsley and dill - but you can use whatever you have on hand. 

This vegan nicoise-ish salad is the satisfying summer dish that we make on repeat all season long. Although slightly untraditional - subbing eggs with avocado and adding crisp veg for crunch - it packs the same punch of flavour and texture as the classic. 

A sweet, savoury, crunchy and creamy sweet potato salad that will keep you full, satisfied and happy through to dinner. Due to its resistant and robust components - including dates, walnuts, and cannellini beans - it lasts for hours in a tupperware without wilting, making it an ideal picnic and lunch-al-fresco candidate. 

These pierogi are the perfect balance of savoury, sweet, soft and crispy. They're made up of an easy dough and a rich potato and caramelised onion filling, making them the ultimate comfort food. They can also be frozen once shaped, and cooked off another day for pierogi in five minutes when the comfort food craving strikes. 

Vegan Caramelised Onion and Potato Pierogi

These buttery and flaky vegan strawberry galettes deliver the same joy, bursting flavour and comfort as a pie, only with half the baking time and a quarter of the hassle - whether you make one big one, or six small ones.  

Like French onion soup, but make it a dip. This vegan onion dip relies on plant based greek yoghurt and silken tofu, which come together to make a creamy, silky and tangy base for sweet and salty caramelised onions. Best of all, it turns a bag of crisps into a respectable meal and we’re always here for that. 

This vegan tiffin is just as rich, fudgy and easy as the classic. Best of all, it requires no baking, very minimal work and can be adapted to what you have on hand. If you can't find cherries, feel free to sub them for raisins. If you don't have digestive biscuits on hand, use whichever plain biscuit you do have. 

Our lives got a whole lot better when we started making this.

Popcorn? At home? From scratch? Yes, yes and yes. We know you can buy the stuff in basically every shop in existence, but we're here to let you know that making popcorn is delicious, cheap (like, ridiculously so) and extremely easy. Our obsession with making popcorn from scratch started from a dissatisfaction of store-bought plant-based cheesy popcorns. They were just missing a punch. So we decided to play around with the blank canvas that is popcorn. Enter this cheesy recipe. Our lives got a lot better that day and we haven't looked back since. 

Fluffy, airy, and perfectly sweet. These are crisp on the outside, and slightly chewy on the inside - just as they should be. Grab our recipe for plain and chocolate swirled vegan meringues. 

Two ingredients are all you need to make fluffy, airy, and perfectly sweet meringues. These are crisp on the outside, and slightly chewy on the inside - just as they should be. Keep reading to make plain and chocolate swirled vegan meringues. 

A creamy, smoky and rich vegan sun-dried tomato dip which is yoghurt, mayo and tofu free. Instead, it relies on cashews for its velvety consistency and mild sweetness. It also tastes delicious with anything you can think of - from veg, to crackers and toasted bread, you name it - but our favourite vessel to eat this dip with is Propercorn Sweet Sriracha Chilli Lentil Chips, for double the smokiness and spice.

Vegan Picnic Recipes

Vegan Sausage Rolls