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. 

Plain corn on the cob is great, but corn on the cob with salty, tangy, spicy, melty miso butter is a whole other story.  

These satisfying and hearty barbecue mushroom skewers are what we'll be putting on the table at every single bbq this summer. They're smoky, salty, sweet and can be made outside on the grill as easily as they can be made indoors on a griddle pan. 

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. 

Did you read the title and think we've taken it too far in this series? Grilled lettuce? It sounds wrong, I know, but it tastes very right. Romaine lettuce has a robust structure, which doesn't just tolerate heat, but actually takes on a new lease of life with it, developing a smoky quality and becoming tender and juicy, whilst maintaining its crisp nature. Here, it's then drizzled (read: drenched) in an addicting caesar dressing and served with crunchy croutons. Take our word for it, you won't ever go back to regular caesar. 

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.
“I accidentally made my veggie friends thai chicken” - Anon. We’ve all been there; either the awkwardness of cooking for vegans or turning up to find your pal has been heavy handed with something that’s definitely not tofu. This confession session inspired us to put together an on purpose plant-based satay skewers recipe that are a crowd pleaser on any table. 
These deeply savoury, tangy and sweet satay skewers call for courgettes, peppers and tofu but also work 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. 

Lemonade, but make it an ice lolly. They’re the perfect combination of sweet and sour, and are guaranteed to cool you down in a moment's notice. 

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. 

It might be a cold, bleak winter outside, but that hasn’t stopped people from finding a new found love for this round, fluffy form of frozen dessert: mochi ice cream. These colourful, chewy rice cakes, wrapped around balls of ice cream are an irresistible snack. Whether you store in the freezer for later or tuck in straight away, these little rainbow gems are definitely worth your time.

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

We see your soft serves and raise you these tie-dye blueberry ice lollies. 

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

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. 

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. 

We tried and rated the best vegan wine on the market so you don't have to. 

Vegan Shopping Basket – The Best Vegan Wine

We tried and rated the best vegan plant-based cheese on the market so you don't have to. 

Vegan Shopping Basket – The Best Vegan Cheese

We tried and rated the best vegan savoury condiments on the market so you don't have to. 

Vegan Shopping Basket - The Best Savoury Condiments 

We tried and rated the best vegan beer on the market so you don't have to. 

Vegan Shopping Basket – The Best Vegan Beer

We tried and rated the best vegan cider on the market so you don't have to. 

Vegan Shopping Basket – The Best Vegan Cider

Long summer days are here, and we're excited about all of the barbequing possibilities – if you fancy impressing your friends with your vegan grilling skills, vibrant salads or fruity desserts then you've come to the right place. 

Plant-Based BBQs

Healthy Salad Recipes