Feed Your Eyes

A creamy garlic, white wine, pumpkin and sage sauce tossed through pappardelle, with white beans and herby truffled mushrooms

Spicy tempeh & peanut butter sandwich - grilled chili miso tempeh, peanut butter, kimchi, peanut butter and mayo on toasted sourdough

Soy glazed runner beans with cashews - slightly charred and tossed in a sweet and salty soy sauce glaze, with garlic and ginger

Tender baby potatoes tossed in a creamy basil and lettuce pesto. A great way to use up leftover produce!

Vegan frittata made with a blend of chickpea flour and silken tofu, with fresh green veg and topped with pesto swirls

Vegan carrot cake - lightly spiced with cinnamon and orange zest, topped with fluffy cream cheese frosting and walnuts

Spicy and smoky, vegan creamy pasta sauce with artichoke hearts, spinach and chestnut mushrooms

A fragrant vegan spicy Pho-style broth with rice noodles, dried mushrooms and wakame seaweed

Watch how to make this crisp and golden panko-crusted tofu in a creamy and fragrant katsu curry sauce

Asian-inspired savoury oats with mushrooms and wakame seaweed, topped with dairy-free crème fraiche, kimchi and sesame

Fluffy steamed bao buns filled with sticky and rich Asian mushrooms and spicy, crunchy kimchi, with creamy mayo and cooling cucumber

A trio of delicious snacks perfect for the festive period! A smooth chestnut dip, crunchy pesto pita chips and maple chipotle mixed nuts

Chestnut, black kale & herb pesto cream sauce, stirred through tender pearl barley, with the most incredible smoky maple miso sprouts

Roasted turmeric chickpea salad with kale, millet, smoky coconut flakes and a creamy, dreamy sunflower dressing

Crisp sweet and salty, miso sesame tofu with a hint of chili

Vegan baked mac and cheese with a creamy, cheesy cashew and sweet potato sauce

Vegan double stuff crunchy peanut butter cups

Stir fried Asian greens with tamarind peanut sauce. Recipe + video!

Roasted jackfruit tacos with creamy refried beans and crunchy slaw

Roasted squash and cauliflower salad with freekeh, lentils, chimichurri and vegan yogurt sauce

Courgette and spinach spaghetti in a silky garlic and white wine sauce with lemon and herbs

Pan-roasted tomatoes with olive oil, red wine vinegar and oregano served up on garlic-infused toast

Crunchy chocolate oat bars with toasted buckwheat and coconut flakes

Spicy Thai basil tempeh stir-fried with garlic, chili, aubergine & green beans, served with short grain brown rice