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. 

We have our favourite pantry and freezer staples to thank for this crispy, salty, moreish fried rice. Cooked rice, tofu, frozen peas and sesame oil come together to form its delicious base, to which we add ginger, spring onions and pak choy for extra layers of flavour and texture. See this recipe as a starting point, and experiment using whatever you have on hand. Carrots? Great! Mushroom? Yum. Kale? Even better. The possibilities are endless. 

This bowl full of sticky crispy orange glazed tempeh, quick pickled cucumber, sushi rice and crunchy bits is the perfect weeknight dinner. It's satisfying, packed with flavour and takes less than 30 minutes to put together.

Adding crispy toppings to soups makes every spoonful burst with flavour and texture. We added sage, hazelnuts and sesame seeds to this super creamy soup. Trust us, it's great.

Creamy Cauliflower Soup with Crispy Sage and Hazelnuts

This tempeh poke bowl is the perfect combination of smooth, crunchy and chewy. It's fresh yet filling, and takes under 30 minutes to come together. 

Check out our delicious ready meals here.

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

This velvety, salty, creamy vegan cacio e pepe comes together in as long as it takes to boil the pasta. 

No, seriously. Indulge in this comforting classic. 

This pasta bake is cheesy, creamy, crunchy and savoury all at the same time. It serves four but several of us have been caught eating a whole tray on our own. 

A very low maintenance yet super cheesy, super creamy classic vegan mac and cheese that comes together in 30 minutes. Ps. it's also nut, seed and tofu free. 

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. 

The super creamy yet cream-less pasta recipe relies on a humble head of cauliflower to make its velvety, smooth and comforting sauce. Best of all, it's quick (the whole dish can be on the table in under thirty minutes) and endlessly adaptable. If you don't have any peas, you can add sautéed kale, broccoli rabe or your favourite green. If you're not in the mood to make the breadcrumb topping, you can sub it for a sprinkle of vegan parmesan or fresh black pepper and a drizzle olive oil. 

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. 

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. 

Melt in your mouth gnocchi with a creamy, rich, slightly sweet tomato-red pepper sauce. If that doesn't tempt you nothing will.

Homemade Gnocchi w/ Creamy Tomato Red Pepper Sauce

Creamy and saucy middle, crispy top. Everything you want a pasta bake to be. It's also packed with flavour and some hidden protein. Need we say more? 

This creamy, sweet, fresh, simple pasta comes together in under 20 minutes, can be doubled or tripled to serve a crowd and is so simple you’ll think there's a mistake in the recipe. 

Is there a problem pasta can’t solve? We don’t think so. We made this one fresh, added wild mushrooms and a bunch of fresh thyme for this January blues antidote.

Nothing beats a bowl of pasta. Whether you’re tucking under a blanket on a rainy day, or dining al-fresco in the late summer sun, grab the recipe below for your perfect bowlful.

This vibrant and fresh salad is everything we want to eat right now. It’s packed with flavour, thanks to sweet asparagus and mix of herbs, as well as being satisfying and full of texture from the toasted almonds. You can use any grain here - we chose giant couscous for its pasta-like nature - but barley, spelt, regular couscous or rice would all work. 

When it's too hot to even think about cooking, make this.

We're pretty sure they were talking about this salad when they came up with the saying "cool as a cucumber". This melon, cucumber, avocado salad with a tangy mint dressing and roasted pistachios is fresh and delicious. 

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. 

Sweet glazed carrots and onions, garlic infused oil and crispy herby barley come together to create the only salad you really need this winter. 

Glazed Carrot, Crispy Onion and Herby Barley Salad  

Roasted till tender and sweet, tossed with sliced oranges and a tangy vinaigrette, and sprinkled with toasted pistachios. 

Citrus Roasted Beets with Toasted Pistachios 

You’ll never look at peaches the same way after turning them savoury. 

This peach, sugar snap pea and dill salad is fresh, sweet, salty and crunchy and ticks all our boxes. If this is your first time using stone fruit in savoury salads, you're in for a sweet ride. Our favourite way to eat it? Straight out of the bowl under the sun. 

 How does one even go about making something like Caesar Salad vegan? If that’s what you were wondering, we’ve been there. The answer is a lot of dedication to the cause. We swapped the anchovies and egg yolks for cashews, mustard and miso and fell in love with the result. We paired the creamy dressing with crunchy romaine lettuce, crisp oyster mushroom chick’n, and croutons. You’ll be making this one on repeat.

This salad is crunchy, sweet, salty, punchy, bright and so many other amazing things we're pretty sure you won't even realise you're eating a salad. 

Radicchio Salad w/ Fennel, Pear, Croutons and Caramelised Pecans 

From hearty salad recipes to see you through the day, to those that will pack you full with nutrients, to salads that you can enjoy on the side, we've got you covered. 

These gluten-free, crunchy yet chewy, peanut butter granola bars are our saviours on busy mornings and afternoons. We add in dried cherries, cranberries and almonds for a pop of flavour, freshness and texture, but you can use any dried fruit and nut you have on hand, including (but not limited to) currants, raisins dates and apricots - the limit does not exist. 

Craving something sweet, sharp and nutty? Have a bite of our deliciously fruity apricot flapjacks! Loaded with tangy apricots, crunchy pecan nuts folded in golden syrup-y oats and topped with delicate vegan white chocolate, these classic golden squares will be sure to brighten up your day.

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. 

Want an easy, scrumptious snack to jazz up your drinks in the park setup? Try our easy four-ingredient Filipino adobong mani recipe and it will change how you snack on peanuts forever! Enjoy crunchy, salty peanuts, cooked in garlic oil, which is great to pair with a refreshing pint of beer as your typical Filipino pulutan (term for snacks consumed with alcoholic beverages).

Vegan Adobong Mani (Fried Garlic Peanuts)

Level up your afternoon snack with our vegan turon. Experience the Philippines from home through this authentic street food, which is normally eaten during a designated snack time called merienda (snack time is key!) These crunchy, caramelised fried rolls, filled with ripe slices of plantain and jackfruit, can be eaten hot or cold on it’s own, even better served with a scoop of vegan ice cream – aka the best way to wind down.

Vegan Turon (Caramelised Plantain + Jackfruit Roll)

Trust us, these light and fluffy flatbreads are your new best friends. They don't require an oven, are easy to adapt to whatever you have in the cupboard, and are a blank canvas for countless flavours and toppings. Whether you enjoy them as is, drizzle them with garlic oil or fill them with herbs, they never get old. 

Endlessly customisable and adaptable, nut butter is one of the most easy, creamy and delicious pantry staples out there. Making it at home is so much cheaper and delicious than its store-bought counterparts, and possible with whatever nut or seed you have on hand. Grab our base recipe here along with five ways you can customise it - from chocolate hazelnut and rosemary pecan to maple vanilla and coconut. 

Endlessly customisable and adaptable, nut butter is one of the most easy, creamy and delicious pantry staples out there. Making it at home is so much cheaper and delicious than its store-bought counterparts, and possible with whatever nut or seed you have on hand. Keep reading for our base recipe, along with five ways you can customise it - from chocolate hazelnut and rosemary pecan to maple vanilla and coconut. 

These crispy, crunchy, toasty tamari roasted cashews are the only thing to save us during a 4:30 afternoon slump. They’re packed with flavour, don’t make us crash (looking at you, chocolate bars) and keep us satisfied until dinner. They continue to crisp as they cool, so make sure to let them stand for at least 15 minutes before diving in. 

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.

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. 

The cake we make on repeat and never ever get tired of. It's light, fluffy and perfectly spiced. It's also topped with an uber smooth cream cheese frosting. Grab our recipe for the ultimate vegan carrot cake. 

This vegan keto granola highly addictive and endlessly customisable. It's gluten-free, grain-free and makes for the perfect breakfast, snack or pick me up. 

Don't get me wrong, plain corn on the cob is great, but corn on the cob with salty, tangy, spicy, melty miso butter is a whole other story.  

In search of some easy snacks to knock together that are big on flavour, but light on hassle and washing up? Then feast your eyes on all of these.  

Making vegan coconut yoghurt at home is easy, delicious and so much cheaper than buying it from the shop. In exchange for 10 minutes of hands on prep and a little patience, you'll be rewarded with a creamy, rich and satisfying vegan yoghurt that tastes delicious enough to be eaten on its own. 

Name a better breakfast than soft tofu scramble, fresh pico de gallo and creamy avocado all wrapped up in a warm corn tortilla. Make these Mexican-inspired veganised breakfast tacos - you and your mornings deserve them. 

Yes - actually fluffy. Melt in your mouth fluffy. Give me another stack fluffy. Breakfast, lunch and dinner fluffy.

These gluten-free, vegan waffles are perfect for those mornings when you’re craving a fancier breakfast than the norm. So good you’ll want to eat them every day of the week! 

We have Plenish Milk to thank for the extra dose of creaminess and comfort in these two recipes. Whether you want a bowlful of warm oats with a quick and sweet tahini sauce or a fresh, vibrant chilled bowl of bircher muesli, we’ve got you covered.

This is summer’s answer to everyone’s favourite fridge cake! Perfect for picnics and afternoon tea. Or just perfect for always. 

After the success of our first IG live cook-alongs, we're back! This time, we're here with some no-bake, freezer sweet treats for you to try at home. 

These vegan brownies are everything the perfect brownie should be- fudgy, chocolate-y and rich with crispy edges and a gooey middle. If that's not perfect we don't know what is. 

This fresh, sweet and bright vegan traybake is our go-to summer snacking cake. It comes together in under an hour and can host whatever summer fruit you have on hand - peaches, berries, cherries, you name it. 

These vegan blondies are fluffy, soft and oozing with salted caramel sauce. Share a slice or share the tray (we did the latter).  

Blondies w/ Salted Caramel and Raspberries 

As tempting as it is to eat this vegan parkin right out of the oven, it becomes more gingery, soft, sticky and flavourful the longer you store it. If you can't resist and want to serve it right away, make a batch of vegan custard to go with it - it enhances its flavour and softens the cake. 

Warm, soft and chewy. Oh, and only five-ingredients.

"How good can a five-ingredient cookie really be?" is what you're probably wondering. We know. Soft and chewy cookies usually rely on several types of sugars for depth of flavour, an oil-based source of fat as well as flour for texture and some sort of rising agent for lightness. This recipe breaks most cookie-gravity-laws and achieves all of its chewiness and softness from almond flour, almond butter and maple syrup. Don't ask how just trust us. 

Buttery, crumbly, vegan shortbread that comes together with 4 ingredients. You can take it up a notch by folding in dark chocolate/nuts/dried fruit or keep it simple and go for the classic version.  And don't fret if you don't have our same ingredients - granulated and/or light brown sugar can be subbed for caster and whole wheat and/or spelt make for a slightly denser but still delicious cookie. 

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.

These guys are our favourite party trick. They come together in 15 minutes, but have enough richness to convince a crowd that countless hours of time and effort went into making them. We like to make one batch with chocolate, and one without that can double up as a morning snack.

If you’re anything like us, Linzer biscuits have been nicely compartmentalised into a “thanks but no thanks” cooking category, along with pizza dough, pickles and ice cream. If you’re wondering what any of those foods have in common, it’s that their restaurant/store-bought counterparts are just SO good and require zero effort. But last week we faced one of these fears and attempted making Linzer biscuits from scratch. Just as we learned when making homemade gnocchi, they were easy - really easy. And extremely satisfying. So here’s our very best recipe for Apricot Linzer Biscuits - tried, tasted and loved by allplants team.

Some days just call for baking so feast your eyes on some of our simplest (and most irresistible) bakes. Perfect if you're light on time or want a simple recipe to bake with the kids. 

Sometimes the best dishes take the least amount of effort. Here are our favourite easy vegan recipes for every mood. And don't worry, we haven't compromised anything on flavour. 

Sometimes the best dishes take the least effort. Here are our favourite easy vegan recipes for every mood – don't worry, we haven't compromised anything on flavour.

Easy plant-based recipes

Pasta

Vegan Bolognese

Vegan Cacio e Pepe

Cheesy Pasta Bake

Vegan Mac and Cheese

Salads

Asparagus Grain Salad

Melon, cucumber and avocado salad

Vegan Nicoise Salad

Glazed Carrot, Crispy Onion and Herby Barley Salad

Citrus Roasted Beets with Toasted Pistachios

Savoury peach salad

Snacks

Peanut Butter Granola Bars

Vegan Apricot Flapjacks

4-Ingredient Cheesy Popcorn

Vegan Adobong Mani (Fried Garlic Peanuts)

Easy Bakes

Raspberry Ripple Rocky Road

Vegan Brownies

Strawberry Traybake

Blondies w/ Salted Caramel and Raspberries