Super easy, crazy healthy vegan summer rolls that are packed full of fresh veggies, herbs, and grilled tofu.
This completely plant-based take on a traditional cottage pie will blow your socks off. It’s full of shiitake mushrooms which means it packs a meaty punch.
This lemo sheet cake sings with lemon zest, elevated by the fruitiness of extra virgin olive oil. Topped with a fresh, lemon icing, it’s the perfect treat!
These sourdough crackers taste like a damn fine margarita pizza and work great with basically any dip. Marinara sauce? Yep!
Super soft-batch vegan peanut butter and chocolate chip cookies with a light, buttery crumb and an irresistibly nutty flavour.
A super simple but delicious vegan cheesecake with a perfect balance of sweet/tart roasted apricots, creamy vanilla filling and crispy biscuit base.
Nothing says summer like a Panzanella. The simplicity of this tomato salad really celebrates their natural flavor, so it’s best to get some extra special ones for this recipe.
Combine Your Ingredients Get your sugar, syrup, and water in a saucepan. This mixture is going to bubble dramatically when we add our baking soda, so choose a saucepan that is bigger than you think you need. It’s also a good idea to get your baking soda measured out before you melt your sugar, as…
This blueberry cake is a perfect combo between a soft, moist, blueberry sponge, and a crunchy, cinnamony crumble.
A quick, easy vegan curry recipe featuring some stock-cupboard favorites, long-lasting veg and big, bold spices. Perfect for people trying to avoid waste.