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

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.

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

A simple dish with a creamy texture.

Apart from laziness and lack of ingredients, nothing should stop you from making your pizza. This recipe is taken from the excellent Bosh! Healthy Vegan book offers a healthier alternative than a classic dough recipe as it uses a 50/50 mix of white and wholemeal flour. The white flour gives you the texture and flavour of a traditional pizza base, but the wholemeal flour makes it higher in fibre with a lower GI index.

Roasted vegetables & red kidney beans bowl

My recent plant-based kohlrabi schnitzel being a success, I decided to do the same with some awesome turnips from Riverford. But this time, in a katsu curry style.

I’ve seen and heard about kohlrabi before. It’s probably the only vegetable my dad can come up with a recipe: the kohlrabi remoulade. I wanted something different, plant-based, and schnitzel was the perfect way to do it.

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

Have you got a fennel bulb but don’t know what to do with it? This easy recipe for plant-based fennel pasta is a quick and delicious way to enjoy this Mediterranean vegetable.