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. 

Super fragrant and deliciously savoury, this creamy curry combines comfort food with spice in true island style.

Sweet Potato and Black Bean Jamaican Curry

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 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. 

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.

Check out our delicious ready meals here.

Public Service Announcement: this tomato tart calls for 5 ingredients and is the summer weeknight dinner of our dreams. Here's what you need for 1 tart. 

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

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 meaty mushroom sandwich makes for a filling lunch or dinner (or breakfast if you fancy… whatever floats your boat).

Yes you heard us right! Sautéed portobello mushrooms, served with fresh veg and coated with spicy garlic mayo, this easy vegan wrap recipe is sure to save your time and fill you up on the go.

Our dream tart? Crisp pastry, a creamy filling and fresh, tender veg. In other words, this. It’s filled with this seasons’ best greens, packing each slice with flavour and vibrancy. It’s also adaptable to endless spin-offs based on what you have on hand. Tomatoes, spring onions, leeks - go wild. 

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. 

This silky smooth spiced carrot and butternut squash soup is our go-to recipe for weeknight comfort food. It comes together in around 30 minutes, is extremely hands off and it easily doubles (or triples) for delicious leftover lunches.  

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. 


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. 

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. 

A warming miso-based soup that’s hearty, fresh and nourishing. It comes together in under thirty minutes, requires only one pot and best of all, it’s extremely hands off. Basically, it’s what we all need in our lives right now. 

Up your working-from-home or tupperware-lunch game with these vegan lunch recipes. Quick, easy and most importantly, totally delicious. 

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. 

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.

Filled with glazed sticky tofu, crisp veg and crunchy peanuts, these soft and fluffy vegan bao buns are comforting, hearty and fresh all at the same time. 

Are these vegan bao buns the ultimate comfort food? We think so. Filled with glazed sticky tofu, crisp veg and crunchy peanuts these soft and fluffy bao buns are fresh, hearty and umami-packed all at the same time. 

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.

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 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. 

A savoury, sweet, spicy and punchy Thai-inspired vegan red curry, which can be on your table in under 30 minutes. 

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

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. 

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

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.   

Making a balanced, flavourful, hot and sour Tom Yum is totally within reach. For the nights you're staying in, make this restaurant favourite at home.

Ditch your weekend (or weeknight) takeaway and whip up your own version instead. From pizza to curries to burgers, get inspired with our Fakeaway Favourites. 

Vegan Versions of Classic Takeaway Dishes

Blog Collection: Veganise it Takeaway Recipes

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. 

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.

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

Nothing says love like homemade flaky pastry. This particular flaky pastry is filled with vegan custard and soft bursting sultanas. They're worth all the time, effort and rolling - I promise. 

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. 

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 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.  

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. 

This recipe is creamy-peanut-butter-chocolate-heaven like you've never experienced.

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. 

Peanut Butter Millionaire Shortbread Bites

This giant vegan chocolate chip cookie is what we all need right now. It's chewy, soft and crisp and best of all, it can (and should) be eaten straight out of the tin. 

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. 

This vegan apple cobbler is ideal for making on a Sunday and eating for breakfast all week long. It's buttery, sweet, and perfectly spiced, and best of all it requires under 15 minutes of hands on work. You can also go wild and switch things up: use pears instead of apples, add cardamom instead of nutmeg, and swap half of the plain flour in the cobbler topping for spelt or rye. If you're feeling extra wild, you can make these into cobbler bars, by using half of the cobbler topping as a base, and sprinkling the remaining topping as normal. 

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.

There are cookies, and then there are these chunky chewy cookies. Lucky for you, these fall in the latter category.

The easiest, simplest and most delicious of them all. Classic, buttery, flaky vegan shortbread is here and only calls for four ingredients.  

This birthday cake recipe was inspired by Louise. When she told us “birthday cakes always get me”, we knew our next mission would have to be just that, a classic yet fully plant based birthday cake. Don’t feel like you need to wait for the next birthday though, we very much recommend making this for yourself and then eating it in your pjs, like we did. Grab the recipe for your very own BYOB (birthday cake). 

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. 

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.

Here are our favourite plant-based recipes that are worthy of your best aprons. For seasoned bakers to the novices in the kitchen, we've got recipes to make your baking-dreams come to life. 

Discover vegan recipes for every occasion. From weeknight dinners to speedy lunches to snacks for when that 3pm slump hits. We've got recipes to cover every craving. 

Plant-based recipes for every occasion

Easy Lunches

Roasted Tomato Tart

Vegan Bean + Rice Burrito Wraps

Any-Bean Stew

Mushroom and Pickled Veg Sandwich

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

Pasta

Vegan Bolognese

Vegan Cacio e Pepe

Cheesy Pasta Bake

Vegan Mac and Cheese

Fakeaway Favourites

Vegan Bao Buns

Vegan Pad Thai

Vegan Fish and Chips

Vegan Pizza Margherita

Snacks

Peanut Butter Granola Bars

Vegan Apricot Flapjacks

4-Ingredient Cheesy Popcorn

Vegan Adobong Mani (Fried Garlic Peanuts)

Baking

Vegan Brownie Cookies

Peanut Butter Millionaire Shortbread Bites

Giant Chocolate Chip Cookie

Vegan Carrot Cake

Vegan Baking Basics: Sponge

Vegan Apple Cobbler