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
Black bean chilli tacos
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
Lentil and mushroom shepherdess pie
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
Fresh Falafel
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
Seedy nutty fruity flapjacks
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
Nando’s spicy rice
Classic Humous
Vegan Nut roast
Naan bread
TVP and Seitan burgers
Lentil and quinoa salad with tomatoes and a mint and parsley dressing
Roasted butternut squash and avocado salad with a raspberry and lemon dressing
Roasted peppers with tomatoes and garlic
Italian roast potato salad
Tomato, Basil and Garlic Tarts
Moroccan Chickpea Tagine
Raita
Tarte tatin
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
Lentil and Quinoa mint salad
Plant based Paella
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
Tomato Salsa
Thai Curry Bean cake
Vegan Donner Kebab
Mushroom and Nut Roll
Vegan Chilli with Emmer Wheat (Farro)
Vegan green Thai curry
Mushroom & Nut Wellington