Roasted vegetables & red kidney beans 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.

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.

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

A simple dish with a creamy texture.

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

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!

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.