Recipes

Avocado, beetroot and mango stack

Stromboli

Scarpaccia – a tuscany rustic tart made with courgettes and onions

Carrot, Courgette & chilli salad with a satay dressing

Erbazzone

Cannellini bruschetta with a mustard and dill salsa

Freekeh and edamame salad

Caponata

Teriyaki mushroom kebabs

Spiced roasted cauliflower with a tahini dressing

Vegetable rice with a bit of spice

Garlic mushrooms on Avocado on toast

Walnut, Melon, Vegan goats cheese, red onion and rocket Salad!

Fregola salad with griddled courgettes, aubergines and roasted tomatoes

Bright pink red onion pickle

Tomato and Basil Salad

Corn Tortillas

Crispy tofu in a sticky lime and soy sauce

Fresh Falafel

Korean spiced spring rolls

Plant based Paella

a wholemeal loaf

Black bean chilli tacos

Lentil and Quinoa mint salad

Roasted butternut squash and avocado salad with a raspberry and lemon dressing

Nando’s spicy rice

Tomato Salsa

Crispy stacked thyme potato slices

Savoury plant based mince from a block of extra firm tofu

Lentil and mushroom shepherdess pie

Tofu and pea Samosa

Bombay Potatoes (aloo curry)

Spicy Tempeh skewers

Sikil pak (pumpkin seed dip)

Mushroom, tomato and basil pasta

Ramen bowl with tofu crumbles, mushrooms and broccoli

Korean cucumber salad (Oi Muchim)

Red cabbage with coriander seeds

Teriyaki glazed aubergine

Korean chilli and garlic tofu noodles

Red lentil curry and basmati rice

Root vegetable and miso casserole served with cavolo nero

Sausage and pearl barley one pot casserole

Easy Vegetable soup

Seedy nutty fruity flapjacks

Creamy leek and mushroom pie

Blueberry muffins

Miso hearts of palm

Tarte tatin

Piri-piri grilled tofu with piri mayo on a flatbread

Black bean koftas

Lemon bundt cake

Mustard and dill dressing

Roasted broccoli tender stems with sesame seeds

Roast potato salad with garlic and rosemary

Asian chopped salad with a spicy peanut dressing

Marinated sliced carrot

Lemon drizzle cake

Asian chopped salad with a ginger, sesame and soy dressing

Asian chopped salad with jerk fried tofu

Moroccan Fruity Couscous with chickpeas and toasted pine nuts

Olive and basil Ricotta tart topped with roasted tomatoes

Plant based ricotta cheese

Vietnamese Salad wraps with a Thai curry dipping sauce

Beetroot, apple and basil salad with a balsamic glaze

Buckwheat, edamame, carrot salad in a lime, soy and ginger chilli dressing

Portuguese Custard Tarts (Pasteis de Nata)

Edamame, quinoa and peanut salad in a lime and chilli dressing

Two Bean puff pastry roll

Raspberry Millefeuille

Caramelised red onion tart with herb cheese

Spicy black bean and red lentil burger

French apple tart

Edamame, Quinoa and Farro wheat Salad

Water melon, walnut, white cheese and leaves salad

Minted Buckwheat Salad

Wrap it in Puff Pastry

Rainbow Chard with Mushrooms and pine nuts

Vegetable Soup

Baked sweet potato with humous

Walnut ‘meat’

Plant based Ricciarelli (Italian Almond biscuits)

Plant based Sausage, leek and pine nut Filo Swirl

Plant based english tea loaf

Vegan Scotch pies

Pumpkin pie with a pecan topping

Broad bean dip with wasabi

Mushroom and spinach puff pastry tart

Roasted layers of Aubergine

French bean salad in a caper, garlic and lemon dressing

Chargrilled artichoke hearts with tomatoes in a balsamic dressing

Carrot and coriander with poppy seeds, chilli and walnut salad

Sushi Rice

Wakame salad

Vegan Colomba di Pasqua (Italian Easter Dove bread)

Walnut lettuce tacos with a mango chilli salsa

Mango and green chilli salsa

Pixar’s ratatouille

Filo parcels with cream cheese and onion chutney

Lemon and Lime tart

Tabbouleh with pomegranate pearls

Three bean salad with chilli, ginger, soy and lime dressing

Almond biscuits with a hint of lemon

Crispy tempeh with cashews in a sticky hoisin sauce

Pak choi with garlic, ginger and toasted sesame oil

Vegan shortbread biscuits

Plant based fruit buns with lemon icing.

Spinach, apple and walnut salad with a lemon mayo and poppyseed dressing

Puy Lentil and fresh Turmeric Salad

Chow mein with tofu

Guacamole or ‘mashed avocado’

Stuffed pasta shells

Asian Slaw

Red lentil flatbreads

Vegan biscotti

Chickpea, black olive, quinoa salad with a lemon and parsley dressing

Vegan Stollen with almonds and marzipan

Vegan Pad Thai

Quinoa and kidney bean salad

Edamame and lentil salad in a chilli, miso and soy dressing

Jacket Potatoes stuffed with Mushrooms

Vegan Cornish pasty

Onion bhaji

Spicy carrot and coriander soup with toasted pumpkin seeds

Black eyed peas with spinach and mushrooms

Mushroom, Walnut and Lentil Pâté

Nandos plant based fakeaway

Ratatouille Stuffed Aubergine

Lancaster lentil hotpot

Indian inspired meals

No pork Thai cakes

Yorkshire Parkin

Focaccia bread

Pea and Spinach soup with sourdough croutons

Beetroot and red onion tarte tatin

Leek and Potato Soup with spring onion and chilli garnish

Mexican Quinoa Salad

Banana & Walnut Bread

Bulgur wheat with peppers, pomegranate & Pine Nuts

Red onion and pepper tatin

Roasted cauliflower, sweet potato and tofu Curry

Lembas bread

Nando’s Macho peas recipe

Not another plant based burger

Broccoli, hazelnut, tomato Salad

Farinata with red pepper and mushroom

How I cook Soya Chunks

Classic Humous

Vegan Nut roast

Naan bread

TVP and Seitan burgers

Lentil and quinoa salad with tomatoes and a mint and parsley dressing

Roasted peppers with tomatoes and garlic

Tomato, Basil and Garlic Tarts

Moroccan Chickpea Tagine

Raita

Sticky toffee walnut pudding

Avocado, tomato and sweetcorn salad

Yellow Split Pea Dal

Pomegranate, toasted pine nut and avocado salad

Cashew nut cream

Italian bean salad

Seitan “chicken” pieces

Courgette, pea, radish and pecan rocket salad with lemon dressing

Warm Sweet Potato Salad with a Lime, Chilli & Coriander dressing

Crushed chickpea and red onion mayo sandwich

Moroccan flavoured chickpea & toasted sunflower seed salad

Moroccan red pepper couscous salad

Slow roasted tomato and basil salad

Red Lentil Burgers

Courgette, carrot, pumpkin seed, poppy seed salad

Lentil, Pine nut and Mushroom Ravioli

Vegan Pizza Margherita

Pasta Dough

Classic vinaigrette

Mushroom & Walnut Ravioli

Tagliatelle Pasta

Waldorf Salad

Miso, soy chilli dressing

Pizza dough

Oat Flapjacks

Marmite Palmiers

Black bean, Spinach and Falafel Burger

Chapati, Roti or Tortilla

Pilau Rice

Tofu alternative to feta (tofeta?)

Vegetable Pad Thai

Penne Pasta, Mushrooms and tomato sauce

Vegetable Biryani

Flat breads

Broccoli and Mushroom Stir Fry in a Ginger, Garlic and Chilli Soy dressing

Vegan Crispy Bacon

Nut,Bean and Pasta Burger

Sweet potato fries

Mushroom & Cannellini Tarragon Pie

Red kidney bean, Kale Falafel burger

French dressing

TLT Sandwich

Vietnamese crispy pancakes

Houmous on avocado on sourdough toast

Brussel sprout stir fry

Roasted Butternut Squash and Chickpea parcels

Sunday Leftovers Stir fry

Falafel bean burger

Red Cabbage & Carrot Coleslaw

Crunchwrap with Mushroom and Peppers

vegetable chickpea curry

Roasted Aubergine Sandwich

Tomato sauce with fresh basil

Black Bean & Mushroom Fajitas

Sweet potato toast with avocado & tomato toppings

Teriyaki chickpea sushi

Spiced Shredded king oyster mushrooms

Chickpea and Cauliflower Curry

Toasted Tofu Tikka Curry with red peppers

Tofu, Mushroom and Cashew Stir fry with Singapore noodles

Mushroom Bolognese with Courgetti

Black Urad Dal

Curried Chickpea and Mushroom Pasty

Crunchy Spicy Tofu Nuggets

Jerk Tofu, Mushroom and wilted Spinach

Tomato & Pesto Farinata toasts

Stir fry with leftovers 1

Warm Mushroom & Chickpea Salad

Red Lentil Dahl

Buddha Bowl 1

Roasted mix squash

Sweetcorn salad

Charred Baby sweetcorn & sugarsnap peas in a spicy peanut sauce

Thai Curry Bean cake

Vegan Donner Kebab

Mushroom and Nut Roll

Vegan Chilli with Emmer Wheat (Farro)

Vegan green Thai curry

Mushroom & Nut Wellington