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

Find our favourite vegan recipes that can turn any outing to the park into a vegan picnic feast!

These vegan sausage rolls are here for all your appetiser, picnic or finger food needs - because we all know they're the best part of any gathering. 

When you're looking for an easy but impressive contribution to your next potluck or picnic, make this vegan asparagus galette. It's buttery, flaky and vibrant and best of all, it requires no blind baking, crimping or decorating. It's a pie, minus the fuss and it doesn't really get better than that.

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. 

This tangy, sweet, crispy, creamy grilled corn and avocado salad is where we'll be if you need us this spring or summer. We like to make a double (or even triple) batch of both the croutons and the grilled corn and save them for a rushed lunch break, ready in minutes. 

This sweet and jammy roasted tomato tart calls for 5 ingredients is the easy and hands-off summer dinner of our dreams. It comes together with store-bought puff pastry, but will happily accommodate your favourite puff recipe  if you're in a baking mood. 

Great bread can make a meal go from 6 to 10 in seconds. Our rosemary focaccia is the ideal co-pilot or starter for pretty much whatever you’re serving.

Great bread can make a meal go from 6 to 10 in seconds. Our rosemary focaccia is the ideal co-pilot or starter for pretty much whatever you’re serving. Ps. Olive oil equals love in this recipe, It might seem like a lot, but it wouldn’t be a real Italian focaccia without it 

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. 

Inspired by a classic Greek Spanakopita but with a vegan twist, let us introduce you to these crispy, flaky, hand-sized bites of deliciousness. Filled with spinach, garlic, leeks and vegan feta cheese, these make for a great lunch (or snack). 

We’re pretty sure this sweet and jammy roasted vegan tomato galette could be this summers' potluck, picnic or bbq hero. It packs layers of flavour thanks to a combination of mustard and caramelised shallots, and it owes its brightness to sweet roasted tomatoes. Best of all, it holds itself together and remains crisp and juicy no matter how long it sits out in the sun. 

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? 

For the vegans out there that consider themselves 50% peanut butter already, these won't disappoint. Make it and then freeze it for the gift that keeps on giving.

This velvety, light and fluffy avocado hummus is here to get you out of your lunch rut and you're only five minutes away from eating it. Because that's the magic of a dip, it can transform a (sad) snack into a filling exciting meal in no time. This one is packed with avocado, which makes already-creamy-hummus infinitely silky and brightened with fresh herbs like chives, parsley and dill - but you can use whatever you have on hand. 

This velvety, light and fluffy avocado hummus is here to get you out of your lunch rut and you're only ten minutes away from eating it. Because that's the magic of a dip - it can transform a (sad) snack into a filling exciting meal in no time. This one is packed with avocado, which makes already-creamy-hummus infinitely silky, and is brightened with fresh herbs like chives, parsley and dill - but you can use whatever you have on hand. 

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. 

A sweet, savoury, crunchy and creamy sweet potato salad that will keep you full, satisfied and happy through to dinner. Due to its resistant and robust components - including dates, walnuts, and cannellini beans - it lasts for hours in a tupperware without wilting, making it an ideal picnic and lunch-al-fresco candidate. 

These pierogi are the perfect balance of savoury, sweet, soft and crispy. They're made up of an easy dough and a rich potato and caramelised onion filling, making them the ultimate comfort food. They can also be frozen once shaped, and cooked off another day for pierogi in five minutes when the comfort food craving strikes. 

Vegan Caramelised Onion and Potato Pierogi

These buttery and flaky vegan strawberry galettes deliver the same joy, bursting flavour and comfort as a pie, only with half the baking time and a quarter of the hassle - whether you make one big one, or six small ones.  

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 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. 

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. 

Fluffy, airy, and perfectly sweet. These are crisp on the outside, and slightly chewy on the inside - just as they should be. Grab our recipe for plain and chocolate swirled vegan meringues. 

Two ingredients are all you need to make fluffy, airy, and perfectly sweet meringues. These are crisp on the outside, and slightly chewy on the inside - just as they should be. Keep reading to make plain and chocolate swirled vegan meringues. 

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.

Whether you're attending a plant-based BBQ or having on of your own, check out our vegan BBQ recipes here.

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. 

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. 

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)

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 

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

These berry ice lollies are delicious, require 4 ingredients and are all the rage. Did we mention they're tie-dye?

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

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.

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.

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. 

Miss meringues? We’ve given chickpeas a makeover and we love them in this wintry Eton Mess.

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

All day, every day. We suggest you do the same.

Find out how to make vegan ice cream that’s chocolatey, rich, and can be on the table in under 5 minutes. 

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

Vegan Shopping Basket – The Best Vegan Ice Cream

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. 

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 

Looking for the healthiest, tastiest and most nourishing vegan recipes out there? Get inspired with these recipes below (and it's far from just green leaves). 

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).

Once you see how quickly and easily this stir fry comes together, it will become your new weeknight favourite - whether you eat it with cauliflower or sushi rice. 

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. 

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! Mushrooms? Yum. Kale? Even better. The possibilities are endless.

Because no party is complete without a table filled with food. From sweet treats to savoury canapés, our recipes are the only entertainment you'll need. 

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.   

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. 

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. 

Chocolate-y, fluffy and perfection in a bite.

Last week we set our blog recipe developer Valentina on the quest to Veganise your favourite recipes. First up were these - vegan doughnuts with a chocolate ganache filling, of course. Surprisingly simple, definitely tasty, add the below to your recipe book…

With the weather getting warmer we can look forward to spending more time eating outdoors again. Here are our favourite plant-based recipes that are perfect for picnics in the park and back-garden BBQs. 

Outdoor Eating

Vegan Picnic Recipes

Vegan BBQ Recipes

Healthy Salad Recipes

Healthy Recipes

Party Food