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Chargrilled miso aubergine & tofu kebabs

Chargrilled miso aubergine

Sweet miso coated aubergine, tofu and spring onion kebabs with a delicious pickled cucumber and hand-harvested seaweed salad, bursting with minerals including potassium, calcium and iron. Macros: 525 calories • 50g carbs • 25g fat • 24g protein Allergens: Sesame, soya, sulphites Recipe from Mindful Chef.

Fish & Chips

“Fish” & Chips with tartare sauce & mushy peas

When my “veganized” version of this British classic went viral on YouTube, lots of people found my channel from this video! It’s a great treat and will fool any of your non-vegan friends. Making your own creamy mayonnaise is really easy. The taste will leave you wondering why mayonnaise was ever made with eggs! I strongly recommend using a hand […]

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Raymond Blanc OBE’S spring pea risotto: Recipe for WWF’s Earth Hour

As part of WWF’s Earth Hour, chefs are contributing an array of veggie recipes. Starting as a symbolic lights out event in Sydney in 2007, Earth Hour is now the world’s largest grassroots movement for the environment, inspiring millions of people to take action for our planet and nature. Fresh, sweet peas combined with the luxurious […]


Kung pao tofu

This is the classic spicy dish from Sichuan in China, Kung Pao Chicken, but a vegan version using tofu instead of chicken. There are many variations to this dish and you can play about with the vegetables and heat it to suit your mood and personal taste. We like it really spicy so go heavy […]


Gobi musallam

Gobi Musallam (cauliflower that has been roasted whole) is a fantastic centrepiece for any occasion. The whole cauliflower head is lightly blanched then drenched with the luscious Mughlai-inspired makhani sauce and baked. The makhani sauce is decadent, creamy, buttery, and fantastic. You can serve the cauliflower as is, or sliced with some sauce on the […]


Tu B’shvat: Balsamic roasted figs & shallots with herbed socca

Don’t miss the other Tu B’shvat recipes on our website, each using of the seven species. Find out more about the festival of Tu b’shvat, the near year for the trees here. A very special dish, which make figs the star of the show – and don’t miss the other recipes on our website, each using […]


Tu B’shvat: Pasta with green olive pesto

Don’t miss the other Tu b’shvat recipes on our website, each using of the seven species. Find out more about the festival of Tu b’shvat, the near year for the trees by clicking here. Recipe by Kay Chun from


Caramelised onion quiche

If you’re looking for an egg-free and optionally gluten-free quiche you’ve just found it. This quiche is brilliant. In fact, this quiche is so good we sell mini versions at our fairs. I used to love quiche and I mourned it’s loss when I gave up eggs. Finally, I realised that to make a delicious […]

Grilled Ramen

Grilled Ramen

This recipe is courtesy of celebrated author Isa Chandra Moskowitz, whose website Post Punk Kitchen is full of mouth-watering vegan recipes. The base of this recipe, Miso Dashi Broth can be found by clicking here. Curly noodles in a homemade dashi broth, topped with grilled hoisin tofu, shiitake mushrooms, bok choy and some diced avocado. OMG it’s Grilled Ramen. […]


Jerusalem artichoke, white wine & thyme pie

Just to clear up any confusion, globe artichokes are the big green spiky things and Jerusalem artichokes are the little knobbly things that look like potatoes. They have an unusual sweet flavour that is difficult to describe. Word of warning, they oxidise quickly, so you need to peel them and drop them into cold water mixed with the juice of half a lemon to prevent discolouration. Try swapping the white wine for red wine and the thyme for rosemary, simple substitutions that give totally different results.

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