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#969422euphoricveganA creamy garlic, white wine, pumpkin and sage sauce tossed through pappardelle, with white beans and herby truffled mushrooms
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#968962euphoricveganSpicy tempeh & peanut butter sandwich - grilled chili miso tempeh, peanut butter, kimchi, peanut butter and mayo on toasted sourdough
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#968546euphoricveganSoy glazed runner beans with cashews - slightly charred and tossed in a sweet and salty soy sauce glaze, with garlic and ginger
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#966616euphoricveganTender baby potatoes tossed in a creamy basil and lettuce pesto. A great way to use up leftover produce!
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#944540euphoricveganVegan frittata made with a blend of chickpea flour and silken tofu, with fresh green veg and topped with pesto swirls
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#944519euphoricveganVegan carrot cake - lightly spiced with cinnamon and orange zest, topped with fluffy cream cheese frosting and walnuts
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#930808euphoricveganWatch how to make this crisp and golden panko-crusted tofu in a creamy and fragrant katsu curry sauce
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#930212euphoricveganAsian-inspired savoury oats with mushrooms and wakame seaweed, topped with dairy-free crème fraiche, kimchi and sesame
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#929451euphoricveganFluffy steamed bao buns filled with sticky and rich Asian mushrooms and spicy, crunchy kimchi, with creamy mayo and cooling cucumber
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#926957euphoricveganA trio of delicious snacks perfect for the festive period! A smooth chestnut dip, crunchy pesto pita chips and maple chipotle mixed nuts
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#926933euphoricveganChestnut, black kale & herb pesto cream sauce, stirred through tender pearl barley, with the most incredible smoky maple miso sprouts
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#899628euphoricveganRoasted turmeric chickpea salad with kale, millet, smoky coconut flakes and a creamy, dreamy sunflower dressing
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#882533euphoricveganPan-roasted tomatoes with olive oil, red wine vinegar and oregano served up on garlic-infused toast