Plant-based Courgette Curry
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.
Advertisement
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 British pub classic. This is the best sticky toffee pudding, not because I’ve made it. You can replace the pecan with nuts or not add any. Same for the pear in the sticky sauce.
This relatively simple but sophisticated recipe will use the rhubarb that hopefully grows in your back garden.
I’ve tried many chocolate mousse recipes with red beans, sweet potatoes, and aquafaba. This is the closest you will get from a ‘real’ chocolate mousse.
A plant-based version of a French desert classic.
This dairy-free pistachio gelato recipe captures old-world Italian charm with every spoonful. Smooth, nutty, and utterly refreshing, it celebrates pistachios in their purest form—just as gelato used to be before the age of extravagant flavours.
Inspired by a slice devoured after a gruelling 70.3 race, this Courgette, Lime and Pistachio Cake is light, fragrant and beautifully moist. Packed with pistachios, citrus and courgette for natural sweetness, it’s a plant-based bake that feels both indulgent and restorative.
Wake up to a comforting bowl of plant-based carrot cake porridge — where breakfast meets dessert! Made with oats, carrots, and warming spices, this vegan recipe brings the cosy flavours of classic carrot cake to your morning routine.
Try something different with this simple and full of flavour fennel and chickpea recipe. It would compliment nicely couscous or rice bowl.
This apple and chocolate cake took me by surprise as it only contains apples as wet ingredients. It’s perfect with a coffee and post-race treat.