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. 

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 probably every other positive adjective in existence.  It calls for few ingredients, little time and can be doubled (or tripled) for batch cooking. 

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.   

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

Check out our delicious ready meals here.

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. 

These vegan hot dogs have the bite, elasticity and chewiness of a regular hot dog, but with A LOT more flavour. I'm pretty sure they're what your summer is missing. 

Tofu-free, seitan-free vegan fried chicken that's flaky, tender, chewy and crispy. 

Fluffy, creamy and crunchy. Make it, freeze it, and eat it all month long. 

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

We cracked it! Fluffy vegan pancakes. The trick? Apple cider vinegar. Use it to create a vegan ‘buttermilk’ that will give your pancakes an incredible texture and rise - just like the regular stuff. You’ll never go back!

Enjoy these delicious, rich and chocolatey, no-fry doughnut bites, inspired by the infamous Dunkin’ Donuts’ butternut munchkins. These round, vibrant orange nostalgic gems were definitely a favourite for me growing up in the Philippines and I felt it was about time to develop a recipe so I could make them from home.

Whether they were part of your childhood or not (here’s to looking at you, America) I hope you enjoy biting into a pillowy soft vegan Dunkin’ just as much as I do.


We see your freshly baked loaves of bread and raise you these homemade bagels. They're easy to make, so satisfying to eat and will help you beat those cafe breakfast cravings. 

We see your freshly baked loaves of bread and raise you these homemade vegan bagels. They're easy to make, so satisfying to eat and will help you beat those cafe breakfast cravings. 

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 

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 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. 

This vegan chicken wrap was inspired by Maddy, who told us about  "bringing an unsold chicken wrap from work for my boyfriend and was so tired and hungry I ate it on the way home. I sat at the back of the bus munching it like a racoon". This one's for you, Maddy. We present, your very own plant based racoon wrap. 

It's crispy, crunchy and fresh - everything a good wrap should be. It's also filled with homemade vegan sweet chilli mayo, but we won't judge if you simply buy some vegan mayo and stir sweet chilli sauce through it - it's January after all. 


This vegan chickpea ‘tuna’ sandwich is as flavourful, quick and easy as lunch can get. It’s extremely cupboard friendly and endlessly adaptable to what you might have on hand. No chickpeas? No problem, use cannellini or butter beans. All out of vegan mayo? Sub it for tahini (loosened with a little water), hummus or even vegan yoghurt. Feeling extra crazy? Leave out the top slice of bread and make it an open faced sandwich. 

Life hack: make pumpkin puree from scratch and use it in everything, all autumn long. It has double the amount of flavour (and creaminess) than the tinned stuff. 

This vegan sponge recipe is the only one you will ever need. Fluffy, pillowy and versatile, it's the perfect base for anything from cupcakes to tray bakes. Designed by a pastry chef, it comes together with just a handful of easy to find ingredients. 

Get inspired with these American favourites. From sweet to savoury, and everything in between, we've got recipes for every occasion you want to fly the US flag. 

When it comes to creating perfectly soft and flaky scones, less is more. Less mixing, less touching and less equipment. All you need is a large bowl and the confidence to let the dough be. Follow our recipe for perfect vegan scones. 

If there’s ever a time to make and demolish a bunch of hot cross buns, it’s now. Follow our recipe for these soft, sweet, fluffy buns and thank us later.  

Fluffy on the inside, extremely crispy on the outside - as they should be. 

Making the perfect crispy roast potatoes requires a few little tricks. The first is parboiling the potatoes in heavily salted water - this means that each bite potato is perfectly seasoned. The second trick is to let the potatoes steam dry after parboiling - this results in the fluffy potato interior we're all after. The third trick is to heat some of the oil in your baking tray before adding the par-boiled potatoes - immediate contact with the hot oil helps develop the perfect crust on your potatoes. The fourth trick is to turn the potatoes every 15 minutes - this ensures every side crisps up. Let's do this. 

Individual Mushroom Wellingtons may sound like extra effort, but they're actually the Christmas trick of a decade. 

Making individual Mushroom Wellingtons may sound like extra effort, but is actually the Christmas trick of a decade. It means there's no messy cutting and no awkward slices, just impressed guests and an aesthetically pleasing (and delicious) main course. 

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.

Vegan fish and chips that pulls, flakes, fries and tastes just like the real thing. I don't want to be one of those people that say "you can't even tell the difference", because you usually can, but I think I've become one.

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. 

Your Sunday roast dinner just got an upgrade with these vegan yorkshire puddings. Crispy, golden and fluffy on the inside. Trust us when we say this is the addition you didn't realise your roast was missing. 

This vegan gravy is the perfect addition to any comfort food, family dinner and is of course the ultimate Christmas Dinner essential. This sought after vegan gravy recipe is quick to make, full of flavour and thick and glossy like any good gravy should be. 

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. 

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 warming, hearty and deeply flavoured vegan sausage casserole is easy to pull together and can be made both in the oven or on the stove. It's also extremely riffable: you can use pumpkin, potatoes or sweet potatoes in place of the butternut squash, and can swap the cannellini beans for chickpeas, butter beans or borlotti beans. 

Fluffy, buttery vegan garlic bread. This recipe is adaptable to however much time you have on hand. Whether you make the dough from scratch, buy frozen bread dough or simply spread the garlic butter onto a sliced loaf of bread and bake it, you're in for a whole lot of (delicious) flavour. 

Classic British dishes to suit your every mood. From hearty stews to classic roast potatoes, to vegan scones for your Sunday afternoons, we've got you covered. 

Get ready to get your dumpling party on. Enjoy these classic, flavourful, Filipino street food dumplings; filled with veggies, mushroom and vegan mince and served with garlic chilli oil, soy sauce and lemon. Whether you want to make a stash just for you or are having friends over, this siomai recipe deserves pride of place at your next dumpling party!

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)

Jazz up your lunches and dinners with an easy, flavourful summer noodle dish. Pancit bihon, a Filipino-style rice noodle stir-fry, is a staple for any gathering. Made with springy light noodles, coated in lemon-soy sauce and topped with crunchy refreshing vegetables, get ready to meet a new favourite.

Vegan Pancit Bihon (Rice Noodle Stir Fry)

It’s spring roll time! Hype up your party snacks or picnic basket with these veganised Filipino lumpia. Experience bliss with crunchy savoury rolls, filled with flavourful minced veggies and vegan mince, served with sweet chilli sauce. 

Enjoy this easy, flavour, protein-packed fermented black bean and tofu stir-fry. Packed full of umami, it's great to eat with a side of plain rice and veggies, or as a topping to your comforting rice porridge. This dish is made up of crispy tofu, wrapped in a  deep, salty and savoury flavour of fermented black beans. This stir-fry guarantees to  add layers of flavours and texture to any meal, or enjoyed on it’s own. Whatever floats your boat.

Warm up with our veganised tinola, a savoury ginger-based broth soup, filled with sauteed oyster mushrooms, green papaya and nutritious chilli pepper leaves. Tinola can be enjoyed on it’s own but locally in the Philippines, it is served with a warm side of white rice and fish sauce (can buy vegan ones in Asian shops) with a squeeze of lemon as a side sauce.

Arroz Caldo is a savoury Filipino rice porridge dish (aka a bowl of comfort). It’s renowned for its nutritious ginger-flavoured base, topped with spring onion and crispy garlic. Enjoyed on its own or as a base with a wider variety of toppings (see our tofu and fermented black bean stir fry recipe here), arroz caldo will be sure to make you feel better on any day.

Enjoy the perfect balance of savoury and tangy flavours of a classic Filipino adobo, veganised into a quick and delicious wrap recipe.

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)

Garlic. Chilli. Oil. You heard it right. And you are right to want it. Dial your dishes up a notch with this vibrant, flavourful, spicy garlic chilli oil. Drizzle it, dip into it, fry with it… the possibilities are endless. Before  you know it, you’ll be adding it to pretty much everything you eat! Follow this easy, four-ingredient recipe to create this cupboard staple in no time.

Filipino recipes that are just as flavourful, authentic and vibrant as the classics. 

A vegan taco good enough to eat every day of the week (not just Tuesdays).

You know what's good? Tacos. You know what's even better? These smokey cauliflower and juicy corn vegan tacos. Topped with pickled onions, avocado and a big squeeze of lime juice. 

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. 

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? 

A vegan, tangy, cheesy dip to end all your nacho-dipping woes. Serve at an upcoming dinner party, or enjoy to yourself on the sofa with your favourite bag of crisps.

A vegan, tangy, cheesy dip to end all your nacho-dipping woes.  Serve at an upcoming dinner party, or enjoy to yourself on the sofa with your favourite bag of crisps.

While this vegan soup tastes delicious on its own (think creamy, tangy, sweet and smokey), it's really all about the toppings here. Crispy homemade tortilla chips, smooth avocado, tangy yoghurt and pickled onions make for a party in every spoonful. I know it might sound too good to be true, but it also only takes around thirty minutes to pull together and is extremely adaptable to whatever you have in the cupboard.

We love discovering amazing vegan drinks, whether they’re from brands, recipe books or our friends. Here's a recipe for a Frozen Chilli Pineapple Margarita, created by Rob Simpson, Group Bar Manager at The Clove Club Restaurant Group. 

We love discovering amazing vegan drinks, whether they’re from brands, recipe books or our friends.

Vegan Drinks: Cocktails from the Cupboard #3

These vegan tacos are filled with crispy delicious tempeh, fresh and smokey pineapple salsa and lime-dressed cabbage all wrapped up in a toasted corn tortilla. I can't stop eating them and I don't think you'll be able to either.

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.

This chilli sin carne recipe was inspired by Tamsin who told us about that time she ate Chilli con Carne - specifically, her kids leftover chilli con carne. We felt that to our core, so we created this recipe for Tamsins Tactical Leftovers, aka a chili sin carne, which is just as comforting and rich as the classic. Best of all, it requires just one pot and can be whipped together in under 40 minutes. 

 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.

Savoury, tangy and a hint of spice, this easy Mexican-inspired wrap recipe hits all the spots.

Crispy flaky vegan 'fish' tacos are here for all your summer needs, topped with a fresh mango salsa and wrapped up in warm toasted corn tortillas. 

The secret to making perfect vegan tacos: making sure every single element packs a delicious punch. We’ve combined juicy coriander roasted cauliflower, tangy lime corn salad and vegan nacho cheese sauce. Get the recipe here.

From the crispy sweet plantain and smokey sweet potatoes, to the crunchy cucumber salsa and fresh vegan sour cream, these vegan tacos are bursting with flavour and texture. 

Mexican recipes for all day every day. Because tacos aren't just for Tuesdays. 

Discover our favourite plant-based recipes that are inspired by cuisines from across the globe.   

Dishes from around the world

American Recipes

Vegan Mac and Cheese

Vegan Hot Dogs

Vegan Fried Chicken Burgers

Peanut Butter Pie

British Recipes

Vegan Scones

Vegan Hot Cross Buns

Crispy Roast Potatoes

Mushroom Wellington(s)

Vegan Sticky Toffee Pudding

Vegan Fish and Chips

Filipino Recipes

Vegan Filipino Siomai

Vegan Turon (Caramelised Plantain + Jackfruit Roll)

Vegan Pancit Bihon (Rice Noodle Stir Fry)

Vegan Lumpia (Fried Spring Rolls)

Mexican Recipes

Smokey Cauliflower Tacos

Vegan Breakfast Tacos

Smoky Tortilla Chips

Chilli Cashew Queso Dip

Vegan Black Bean Soup

Vegan Drinks: Cocktails from the Cupboard #3