The easiest creamy pasta sauce you’ve ever tasted. This rosé sauce recipe uses cannellini beans & soy milk for a creamy, protein-packed sauce.
The most silky smooth one-pot baked orzo. Packed with Mexican spice, it’s smoky and sweet with Chipotle, taking the hearty dish to the next level. Topped with quick pickled red onions and smooth ripe avocado, it’s a perfect weeknight dinner!
A delicious, quick tofu stir fry, packed with protein-rich tofu and fresh, crisp veggies. The sauce is fragrant and silky smooth – ideal for serving with steamed rice and perfect for scratching that “fakeaway” itch!
This is the only vegan lock-down-proof banana bread recipe you’re going to need! Your kitchen will smell like heaven for about an hour after baking. This is the moistest, chocolate-packed banana bread I’ve ever made – and it’s honestly so easy to whip up! So let those bananas go SUPER ripe and you’re ready to roll!
Perfect crumbly apricot bars with gooey, sweet apricot filling. Easy to make and incredibly moreish.
Looking for a quick vegan kimchi recipe? These crispy, umami hashbrowns are made with only 5 main ingredients and are simply delicious. They’re perfectly browned and packed with mellow heat from the kimchi and gochugaru chilli flakes. They make a perfect side or, if you’re feeling fancy, a finger-food snack!
These perfectly golden soft-batch oatmeal raisin cookies are easy to bake and even easier to eat! They’re caramelized and crispy on the edges but soft and gooey inside, packed with plump, juicy raisins and a hint of spice. Perfect for with a glass of plant milk!
Light, crispy, braid puff-pastry parcels filled with a gooey maple pecan pie filling. Perfect for your afternoon coffee!
Melt in the mouth, chocolate, vanilla, and hazelnut shortbread swirl cookies. Make the dough ahead of time and freeze for up to a month to make sure you’re never without cookies!
Vegan moroccan meatballs in a smooth, spiced tomato sauce served with herby toasted buckwheat. This is a serious winter warmer for sure!