Recipes

I've developed this bean burger recipe off the back of MANY failed attempts...too dry, too soggy, too spicy, too bland...that's why i can pretty confidently say that this one is pretty epic! So epic, i have single handedly made over 1,000 of these burgers! 😮

Rice noodles are my saviour! I love noodle dishes but egg noodles are out when it comes to eating a plant-based diet and it turns out that I actually prefer rice noodles anyway, which is a winner because not only are they vegan, but they're also gluten free, so super versatille!

Creamy, sweet with a subtle kick of chilli this chowder is absolutely everything you want from a chowder and more.

This recipe is tried and tested, it was a firm favourite on our meal delivery service last year, so here's how you find out how to make it yourself.

Not only is this a delicious recipe in itself but there are two very useful component parts that can be used for other recipes as well.

• Thai Red Curry Paste - so much fresher and tastier than a jar from the supermarket AND you can adjust the taste to your own flavour profile.
• Coconut rice - i love coconut rice, but rarely make it myself for some reason. It's so easy and if you have 1/2 can coconut milk in the fridge needing used up, it's a great way to use it! 

 

Kedgeree has always been a favourite dish of mine, but i've never really thought about veganising it because well, it’s fish & eggs! But trust me this recipe will not disappoint! 

This is my first time cooking nut roast so i've trialled quite a few recipes, borrowed bits from here and there, had a few disasters along the way, but i think i've got to a pretty good place for my Christmas extravaganza so I thought i'd share with you my 2020 nut roast recipe!

Crispy baked teriyaki tofu | If you're on the fence with tofu and think it's a bit flavourless and wet, then you have to try this recipe! I have to admit i used to think that too, but having experimented with lots of tofu recipes I've decided there is so much more to tofu than meets the eye. And this recipe is a great way to get on board with tofu and realise just how delicious it can be!

This Mexican feast is an absolute delight and full of plant-based goodness.
Sweet potato fritters, re-fried beans and guacamole - three components that are sure to become staples of any Mexican dish!

If you don’t already batch cook then here are some great reasons why you should give it a go:

• It will save you time – you’re not simply condensing your cooking time, you’re being smarter with what you cook and repurposing different parts for meals.
• It reduces food waste – because you portion and store smarter you will waste less.
• Therefore, it saves you money.
• It reduces stress, whether that's because you have a plan for what you’re going to eat during the week, its just the comfort of knowing there’s always something in the freezer.
• Because you’re planning your meals in advance it tends to be much healthier, particularly than convenience food that you might fall back on when you're in a hurry.
• There’s always food in the house, and better than that, there’s always meals in the house, so the whole household is happier.
• It saves the planet, especially if we’re talking plant-based batch cooking – less food waste, less packaging, less meat, less dairy.

You don't want to rush this dish, allow yourself 1-2 hrs to cook it start to serve. But I guarantee it's worth the wait. Works great in the slow cooker as well if you're short of time and want to chuck it all in before work and come home to a house that smells just divine! 

The perfect balance of sweet and spicy with a combination of textures from the butternut squash, parsnips, lentils and cherry tomatoes you'll wonder why anyone ever bothers with meat in a tagine!