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

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.

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.

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.

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.

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

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.

A simple dish with a creamy texture.

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.

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.