A vegan version of this classic British takeaway, the Fish N Chips.But vegan.

This protein-rich light and creamy Penne alla Primavera recipe has Puy lentils, vibrant peas, and a flavorful white wine sauce. Finished with a touch of lemon zest and pink peppercorns, it is both elegant and comforting. It’s a perfect vegan pasta for springtime and beyond!

Scoop out the seeds before slicing and frying the courgettes to achieve a firmer texture in this curry. Nothing is wasted – the seeds bulk out the sauce.

This is the best way to eat cauliflower, in my opinion. It is excellent served on its own, with couscous or salad.

I can’t get enough of this recipe and I think I’m gonna try it with as many vegetables I can think of 🙂 Aubergine is the third try. Next, sweet potatoes.

It’s the best tofu steak recipe ever: perfect grill lines and unmatched flavour.

I’ve never heard about jackfruits before until my wife had a meeting with a US colleague who told her how great it was as a pork substitute. Below is a recipe that will make you forget about pulled pork forever.

Try something different with this simple and full of flavour fennel and chickpea recipe. It would compliment nicely couscous or rice bowl.

Saag aloo is a classic Indian-style side dish featuring potatoes fried in spices and spinach. This fragrant plant-based recipe can be made in just 25 minutes.

My go-to recipe. Easy to make and delicious. Reduce the Sriracha quantity if you don’t like it too hot.