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

To save you searching we put all of your favourite plant-based recipes from our Instagram page in one place – enjoy!

This classic romesco sauce recipe is full of flavour from peppers, almonds and paprika. Traditionally served as an accompaniment to fish, this one is served  alongside tenderstem broccoli which was an excellent contrast to the smoky and sweet sauce. This quick and easy vegan romesco sauce is the perfect starter or addition to a picnic and it’s vibrant red colour goes fantastically with crunchy green vegetables. 

Most of us grew up with meat as the hero of our meals and with vegetables taking up the mere corners of our plates. It can be hard to know where to start if you're trying to flip the script and cook plant based meals that don’t feel like just eating a plate full of sides. Building an exciting, yet satisfying meal around vegetables - whether that’s a bunch of carrots or a humble head of cauliflower - can sometimes feel like a little daunting and underwhelming task. 

This smoky taco salad is fresh, colourful and gives you the Mexican food hit, without feeling like you’ve consumed 1000 tacos (although that would be delicious too). The orange and lime dressing is sweet and sour, whilst the quinoa is flavoured with chipotle paste and smoked paprika which contrasts excellently with the lettuce and black beans. The taco strips and corn add excellent texture to the salad, making it a rather special salad if I say so. 

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. 

A creamy, herby, rich vegan spinach dip which you can serve with anything under the sun, including and not limited to veg, crackers, pretzels or crisps. It can also be adjusted to suit whatever you have on hand, subbing swiss chard and cavolo nero for the spinach, leeks for the shallot, and any soft herb for the basil and chives. 

This Turkish roasted pepper dip is packed with flavour, texture and is perfectly spiced. Once made, it lasts for days, making for a vibrant and filling snack or fresh lunch in minutes when hunger strikes. 

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. 

This smoky, creamy and velvety baba ganoush is high on our nomination list for the best way to cook and eat aubergines this summer. After a short stint on the barbecue - where the exteriors char and interiors melt - the aubergines are mixed with tahini, lemon, garlic, and cumin. The silky dip is then topped with pomegranate seeds and parsley giving freshness and vibrancy to every scoop and spoonful. 

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.

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 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. 

If a carrot cake had a child with a sticky toffee pudding, this is exactly what it would be. This vegan sticky toffee carrot pudding™ is as rich, buttery, and saucy as one could wish of a sticky toffee pudding, with the added benefit of having an ultra soft and moist interior (sorry, sometimes the world is called for), that’s perfectly spiced and nutty. 

This light and airy mousse is rich from chocolate and creamy from the whipped aquafaba. It is easy to make, provided that you have an electric whisk on hand. I have not attempted to make this mousse by hand and I highly suggest that you don’t try either as it will take significantly longer. You can change up the flavours in the mousse by using a darker chocolate or adding another tablespoon of maple syrup for a sweeter mousse. I love to serve this mousse with whipped vegan double cream and some toasted hazelnuts but you can really experiment with the toppings, fresh raspberries and toasted coconut flakes would also be delicious. Once you learn how easy aquafaba is to work with, you won’t look back. 

This vegan bourguignon follows the same method, tips and techniques as the original version and the result stew which is as rich, hearty and savoury as the classic and tastes like it's been slow cooking for hours on end. 

This no-churn, creamy, fudgy, rich vegan chocolate ice cream doesn’t require an ice cream maker or any fancy equipment. Instead, it comes together in one saucepan with plant based cream, chocolate, sugar and cocoa powder. The result is a life-changing (yes, really) ice cream that you’ll be making all summer long. 

These creamy, cheesy stuffed jalapeño peppers are not only delicious but they are the perfect vegan party food. I love the contrast of the spiciness of the chilli peppers to the creamy creme fraiche and melted vegan mozzarella cheese. These are very moorish and I love to make them for celebrations or birthday parties. 

How to make sticky, sweet and caramelised roasted roots taste even better? Douse them in a creamy, tangy, slightly spicy satay sauce. You’ll never look back, promise. We use carrots and sweet potatoes here, but this recipe could be adapted to any root vegetable you have on hand - including parsnips, swede and celery root, which all become sweeter when roasted and which can balance the depth and spice of the satay sauce. 

The ultimate chocolate cake - it's rich, it's decadent and it's delicious. The Guinness not only enhances the sweetness of the cake, but also deepens the chocolate flavours, making for a richer (read: chocolatey-er) cake. Whether you make this in one, two or four layers and whether you top it with buttercream or serve it plain with ice cream - we're pretty sure you'll never go back to any other chocolate cake.  

Did we lose you at Guinness? Come back! It deepens the chocolate flavour and enhances sweetness. Best of all, these vegan chocolate Guinness cookies take around thirty minutes to pull together and are here for you when you're in the mood for deeply chocolatey and rich Guinness cake, but are short on time. 

Did we lose you at Guinness? Come back! It both deepens the chocolate flavour and enhances the sweetness. Best of all, these vegan chocolate Guinness cookies take around thirty minutes to pull together and are here for you when you're in the mood for deeply chocolatey and rich Guinness cake, but are short on time. 

The insides of these vegan croquettes are creamy and rich - yet fresh thanks to the chives and mustard - and the outsides are crisp, light and airy. These work as both an appetizer and as the main event, served with some vegan aioli or mayo. 

Every summer requires at least one show stopping pie, and this summer we’re making this one. This vegan cherry pie ticks every pie box, i.e. a buttery and flaky crust, a jammy and rich filling and an ideal crust to filling ratio. 

Why bake chocolate chip cookie dough in a cupcake tin? For starters, the sides of the tin force the chocolate chip cookie edges become extremely crunchy and almost short-bread like. The inside of the cookie cups, on the other hand stay soft and gooey, resulting in an ideal ratio of crunchy to chewy. 

This vegan custard toast, a take on the viral tik tok custard toast, is made up of a bright and zingy vegan lemon custard and fresh raspberries which become jammy when baked. It’s a creamy and indulgent breakfast capable of brightening up a rainy winter morning. 

These vegan fried mushroom bao, inspired by classic fried chicken bao, are spicy, salty and perfectly crisp. They’re also simple to throw pull together and can be tailored to suit how long you're in the mood to cook for, depending on whether you make homemade or store-bought buns. 

This coconut and lime curried sweet potato gratin is rich, sweet and deeply savoury. Its base is filled with ginger, tomato, coconut milk and lime juice which create a creamy, silky sauce which gets absorbed by thinly sliced sweet potatoes as they bake. It’s then topped with a spicy coconut and panko topping which adds an extra dimension of texture, sweetness and flavour to the gratin. Basically, it tastes a bit like a hug, a party and a holiday, all at the same time - if that doesn’t make you want to make it for dinner tonight, nothing will. 

This pulled jackfruit burger recipe is sweet, smokey and has a chewy and meaty texture that no one will believe is canned jackfruit. The pulled jackfruit contrasts with the creamy and fresh tzatziki and I love the addition of the chipotle mayonnaise which adds a background smoky flavour. 

Dal is everything we’re craving right now (and always) - it’s savoury, rich yet fresh, hearty, and nourishing. Whether you strip it back and serve it plain or have it with tarka (tempered spices) stirred through for extra flavour and texture, you’ll be warmed up from the inside out. 

Dal is everything we’re craving right now (and always) - it’s savoury, rich yet fresh, hearty, and nourishing. Whether you strip it back and serve it plain or have it with tarka (warm tempered spices) stirred through for extra flavour and texture, you’ll be warmed up from the inside out. 

This fresh stew is our go-to when we want to feel both nourished and like we have our life together. It's hearty, healthy and (as you probably guessed from the title) tastes delicious with any type of bean you have on hand. We top ours with either crunchy breadcrumbs, toasted bread or croutons, for extra crunch (and carbs).

This fresh spring stew is our go-to when we want to feel both nourished and like we have our life together. It's hearty, healthy and (as you probably guessed from the title) tastes delicious with any type of bean you have on hand. We top ours with either crunchy breadcrumbs, toasted bread or croutons, for extra crunch (and carbs).

This salad is fresh, healthy and can be on the dinner table in 30 minutes. Crunchy vegetables and soba noodles are tossed through a flavoursome and slightly spicy dressing. 

PSA: This vegan pad thai can be on your table faster than you can even order take out. It's deeply sweet, savoury, and punchy all at the same time and has become our go-to weeknight recipe. If you find yourself eating the whole batch in one sitting (we've been there), double it up and enjoy the greatest working-from-home lunch that ever was.

These latkes are crispy and crunchy, and come together just like the classic, minus the egg. They’re extremely easy to pull together and require hardly any waiting time, making them our go-to brunch (or lunch and dinner) food. 

This silky vegan saffron pasta comes together using both starchy cooking water and a saffron stock to create a creamy, glossy and silky pasta that could be on your table in less than 20 minutes. 

A delicious no-bake biscoff cheesecake that is incredibly easy to make and very easy to eat. This rich and indulgent cheesecake is the perfect dinner party dessert that will impress everyone around the table. It’s an incredibly light and fluffy cheesecake, which contrasts excellently with the crunchy biscuit base. You can experiment with the decoration of the cheesecake, it also looks great with whole biscoff biscuits in between piped double cream for a more detailed design. You could also use crunchy biscoff spread if you prefer the texture in the base, rather than the classic smooth. The choices really are endless so you can make this cheesecake again and again. 

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. 

If pasta with pesto is good, then you can imagine how good pizza with pesto is. Whether you make it fresh for this, or use your favourite store-bought pesto, the pizza will be delicious and impossible to put down.   

Potato + pizza = the most comforting duo we know. Make a big batch for movie night, with plenty of leftovers for breakfast (zero judgement here).

This vegan white pizza is so cheesy and full of flavour that you won't even miss the tomato, I promise. 

This comforting, rich and thick tomato and bread soup is inspired by the Tuscan Pappa al Pomodoro. Its humble protagonists are a couple tins of good quality tomatoes and bread, making this the best pantry meal imaginable. 

Pappa al Pomodoro (Tomato and Bread Soup)

Vegan s’mores, but make them chocolate chunk cookie vegan s’mores. These s'mores are crisp on the outside, and chewy and soft on the inside - just like they should be - but with the added benefit of chocolate chunks and craggly edges. If you’re a fan of the classic, worry not - you can head here for your very own graham cracker recipe. 

This pasta e ceci, which translates to pasta and chickpeas, is just that - pasta cooked in a pot of creamy, brothy, deeply flavoured chickpeas. The result is a creamy, hearty, rich yet simple dish that is Italian comfort food at it’s finest.  

This hearty and comforting kale and leek bake is the perfect weeknight vegan dinner. It's packed with veg and topped with a crispy breadcrumb layer for added heartiness.

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. 

Fudgy like a brownie, crisp and chewy like a chocolate chip cookie. We'd like to introduce you to the power couple that is the brownie cookie. Grab our recipe for vegan brownie cookies and have them on your counter in under 30 minutes. 

Fudgy like a brownie, crisp and chewy like a chocolate chip cookie. We'd like to introduce you to the power couple that is the brownie cookie. They're deeply chocolatey, rich, fudgy and best of all, can be on your counter in under 30 minutes. 

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!

Up your vegan canapé game with these crispy polenta bites. They're packed full of flavour, easy to make and are a hit with every dinner guest. Winning combination for an easy vegan appetiser. 

Get ready for our 100% vegan version of one of the most popular canapé combinations. Meet our vegan smoked 'salmon' and cream cheese blinis. Using roasted peppers mixed with nori seaweed for great depth of flavour and coloured with beetroot juice, these are pretty close to the 'real' thing. 

The perfect light starter to a 3 course meal or simply served as a part of a vegan cheese board. This indulgent, creamy and vibrant green pistachio pâté is sure to make a statement on the dinner table.

This crunchy, indulgent sesame toast is the ultimate vegan party food. The flavours really come through and contrast with the crisp and nutty sesame seeds. 

Whilst not traditional in the slightest, these vegan chocolate mince pies are here for you in case you're in the mood for a bit of change this winter. Cocoa powder is added to the pastry here, giving these a rich and deep flavour which contrasts the sweet sticky vegan mincemeat filling. If you're a die hard fan of the classic, we've got you covered - head here for that recipe. 

Whilst not traditional in the slightest, these vegan chocolate mince pies are here for you in case you're in the mood for a bit of change this winter. Cocoa powder is added to the pastry here, giving these a rich and deep flavour which contrasts the sweet sticky vegan mincemeat filling. If you're a die hard fan of the classic, we get it and we've got you covered - head here for classic vegan mince pies. 

Puddings don't get much better than this soft, gooey, saucy, impossible-to-put-down vegan sticky toffee pudding. This easy quick recipe makes eight individual puddings (but can easily be baked in one large tin for minimal work) and is served with a sticky toffee sauce, but you're welcome (and encouraged) to double top with your favourite ice cream, custard or cream - go wild.

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. 

Banoffee Pie needs no introduction. This vegan version is just as rich, sticky, silky and sweet as the classic and has summer crowd-favourite written all over it. Best of all it can be made ahead of time and sit in the fridge until you're ready to serve it up. It's a classic for a reason. 

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.

Slightly untraditional, yet just as rich, savoury and hearty as the classic. This vegan French onion soup relies on deeply caramelised onions and little else for layers upon layers of flavour and body. 

These Korean-inspired vegan courgette and spring onion pancakes are crispy, salty and absolutely addictive. The pancakes are great as they are but we love to serve them with a fiery sauce to dip them into. They are quick and easy to make and are great served alongside a fresh and citrusy slaw or simply with a bowl of steamed white rice. 

This sticky, salty yet still sweet cauliflower recipe is a complete game changer. It has a crunchy coating that tastes like it’s been deep fried, but actually the panko breadcrumbs crisp up excellently in the oven so no need to deep fry. It can be on the table in just over 30 minutes which makes it the perfect addition to a week night feast.


Crisp-tender, mini hasselback potatoes are the ultimate party food. These mini vegan hasselback potatoes make for easy serving and are perfect when tipped into the creamy chive dip.

These easy vegan yoghurt flatbreads, don’t require any yeast or rising time, come together in under 30 minutes, and make for a filling and satisfying lunch or dinner when topped with a dip or salad. These are topped with vibrant and delicious roasted pumpkin and chickpea salad, which can also be eaten on its own or with store bought flatbreads if you’re in a rush. 

Homemade churros might sound intimidating, but they’re extremely simple and rewarding to make. The dough comes together in around five minutes and the frying only takes ten minutes - which makes them the dinner-party-dessert you didn’t know you could pull off, but totally can. This recipe also includes instructions to make a rich, creamy, lightly spiced vegan hot chocolate to serve the churros with - but they’re also delicious on their own. 

This creamy and rich mushroom polenta is what we’ll be eating from now until April. The polenta itself gets its flavour and velvety texture from being cooked in plant based milk and vegetable stock - as opposed to just water. The mushrooms, on the other hand, are first cooked until crisp and then simmered in a mixture of white wine, vegetable stock and plant based butter, which creates a rich and deeply flavoured contrast to the creamy and hearty polenta. 

This rich and creamy vegan cavolo nero pesto comes together in under 20 minutes and can be made with whichever greens you have in the fridge - including chard, curly kale and spinach. The walnuts can also be subbed for pistachios, cashews or brazil nuts and the plant based milk can be left out entirely and subbed with the water the pasta is cooked in. Basically, this pesto is endlessly riffable and will turn out well with (almost) anything you throw at it. 

Recipes

Romesco Sauce