Roasted vegetables & red kidney beans salad

Roasted vegetables & red kidney beans 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.

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.

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.

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

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.

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

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.