• Prepare the Vegetables:

  Thinly slice the red bell pepper and dice the onion. Slice the tempeh into small pieces. Roughly chop the tenderstem broccoli.
• Cook the Vegetables:

  Heat a non-stick pan on high heat. Add 1 tbsp of oil and sauté the red pepper and onion for 2-3 minutes until they start to brown, stirring regularly.
• Make the Sweet & Sour Sauce:

  In a separate saucepan, combine all the sauce ingredients. Cook over high heat, stirring regularly to avoid burning. Bring the sauce to a boil, then reduce to low heat, stirring until it thickens to a smooth texture (2-3 minutes). Remove from heat once done.
• Cook the Tempeh:

  Remove the fried onion and pepper from the pan. Add the tempeh to the hot pan and cook for 2 minutes, moving it around to sear each side until golden. Add the tenderstem broccoli and a pinch of salt, cooking for 1 more minute and stirring regularly.
• Combine and Finish:

  Add half the sauce to the pan with the tempeh and broccoli, ensuring it’s evenly distributed. Return the onions and peppers to the pan and stir everything together. Taste and adjust seasoning if needed.
• Serve:

  Serve with cooked brown rice and garnish with kimchi or sauerkraut, if desired.

• Cook the pasta:

  Cook the tagliatelle according to the packet instructions. Drain and set aside.
• Prepare the ingredients:

  Drain, rinse, and chop the jackfruit. Peel and chop the onion and garlic. Slice the fennel into small bite-sized pieces.
• Fry the jackfruit:

  Heat the olive oil in a wide, flat non-stick pan over high heat. Once hot, add the chopped jackfruit and fry, stirring occasionally, for 2-3 minutes.
• Cook the vegetables:

  Add the onion and fennel to the pan along with a generous pinch of salt. Cook for about a minute, stirring constantly.
• Make the sauce:

  While the vegetables are cooking, add the tamari, maple syrup, tomato paste, and water to the pan. Stir well, allowing the jackfruit to absorb the sauce.
• Add the garlic:

  Stir in the chopped garlic, continuing to cook until the jackfruit and vegetables absorb the sticky sauce.
• Add the tomatoes:

  Pour in the chopped tomatoes and mix everything well. Bring the ragu to the boil.
• Combine with pasta:

  Once the ragu is boiling, add the cooked tagliatelle to the pan and toss everything together until well combined.
• Garnish and serve:

  Garnish with a pinch of chilli flakes. Divide the dish between serving plates and enjoy!

• Prepare the tofu:

  Press the tofu to remove as much moisture as possible, then cut into two large rectangles, approximately 1 cm thick.
• Prep your ingredients:

  Peel and finely chop the ginger and garlic for both the rice and the sauce.

  Dice the onion and set the peas in warm water to thaw.
• Make the Korean BBQ sauce:

  In a medium-sized bowl, whisk together all the BBQ sauce ingredients.

  Add the tofu to the sauce, ensuring it is well-coated, and set aside while you prepare the rest of the ingredients.
• Cook the rice:

  Heat 1 tbsp of oil in a medium flat pan or wok over high heat. Once hot, add the diced onion and cook for 2-3 minutes. Add the garlic and ginger, stirring for another 1-2 minutes.

  Then, add the chopped kimchi and cold cooked rice.

  Cook for 1-2 minutes more and then reduce the heat to low while you cook the tofu and greens.
• Cook the tofu and greens:

  Heat ½ tbsp of oil in a large non-stick wide flat pan or griddle pan over medium-high heat. Remove the tofu from the marinade and add it to the pan.

  Cook for 2-3 minutes on each side, until nicely seared.

  Add the chopped bok choy and 1 tbsp of the BBQ sauce to the pan and cook for an additional 2 minutes, until the greens are wilted and cooked through.
• Finish the rice:

  Increase the heat to medium, drain the peas, and add them to the rice along with the kimchi juice and tamari.

  Mix well and heat through for another 1-2 minutes.
• Serve:

  Divide the kimchi fried rice between serving bowls.

  Top with the BBQ tofu and wilted bok choy, and drizzle any remaining BBQ sauce over the dish.

  Enjoy!

• Prepare the tofu:

  Press the tofu to remove as much moisture as possible, then cut into bite-sized cubes.
• Make the marinade/sauce:

  In a medium-sized bowl, whisk together all the sauce ingredients.

  Add the tofu to the sauce, ensuring it is well-coated, and set aside while you prepare the other ingredients.
• Prepare the vegetables:

  Peel and finely chop the garlic and ginger. Cut 3 scallions into 1 cm pieces and finely slice the remaining scallion for garnish.

  Cut the dried chillies in half, remove the seeds, and finely chop them.

  Trim the base of the bok choy and slice thinly (the green leaves can be roughly chopped, as they wilt quickly when cooked).
• Heat the rice:

  Since this is a quick-cooking dish, follow the instructions on the rice pouch so it’s ready to serve by the time the dish is finished.
• Cook the tofu and vegetables:

  Heat a large non-stick wide-bottomed pan or wok over high heat.

  Once hot, reduce the heat to medium-high.

  Add the chopped chillies and black pepper, stirring quickly around the pan for about a minute.

  Reduce the heat to medium, then add the garlic and ginger, stirring constantly.

  Remove the tofu from the marinade and add it to the pan, cooking for 1-2 minutes until it starts to brown.
• Add the vegetables:

  Add the scallions and bok choy (or tenderstem broccoli), stirring for a few minutes until the vegetables begin to cook through.

  Add the peanuts or cashews, along with the remaining sauce, and cook for another minute, stirring until everything is well-coated and heated through.
• Serve:

  Serve the Kung Pao tofu with the cooked rice, garnished with the remaining sliced scallion.

  Enjoy!

• Heat the Pan:

  Heat a large non-stick pan over high heat.
• Prepare the Marinade:

  In a small bowl, whisk together all the marinade ingredients: tamari, garlic powder, chilli flakes, maple syrup, rice vinegar, and sesame seeds.
• Slice the Tofu and Bok Choy:

  Slice the tofu into two pieces, each 1 cm thick.

  Cut the base off the bok choy and separate the leaves.

  Destone and slice the avocado.
• Cook the Tofu and Bok Choy:

  Add 1 tbsp of oil to the pan. Place the tofu in the pan and cook on both sides for 1–2 minutes until it starts to brown.

  Reduce the heat to medium, add half the marinade, and stir to coat the tofu. Then, add the bok choy, nestling it around the tofu, and cook for a few minutes until the greens wilt slightly.
• Make the Chinese Infused Nut Butter:

  In a bowl, mix the almond or peanut butter, tamari, maple syrup, Chinese five-spice, and water until smooth.

  Taste and adjust the seasoning to your preference.
• Assemble the Sandwich:

  Spread a generous amount of the spiced almond butter on each slice of bread.

  Layer the slices of avocado, sauerkraut, tofu, wilted bok choy, and pickled carrot ribbons or pickled onions.

  Assemble the sandwiches and cut in half.

  Serve and enjoy!

• Prepare the Vegetables:

  Peel the onion and chop it along with the mushrooms and red bell pepper into thin strips. Cut the baguette into 2 equal pieces.
• Cook the Mushrooms:

  Heat a large non-stick pan over high heat and add 1 tbsp of oil. When hot, add the oyster mushrooms and cook for 3-4 minutes without stirring to achieve a lovely meaty char.
• Sauté the Onion and Peppers:

  In another pan over medium heat, add ½ tsp of oil. Once hot, add the chopped onion and bell pepper. Fry for about 5-8 minutes, stirring occasionally, until they turn nice and brown. Remove from the heat and set aside.
• Char the Mushrooms:

  Place a large, empty pot over the mushrooms to weigh them down. This will help enhance the charring. Cook for 2-3 minutes, then stir the mushrooms. Press down with the pot again and cook for another 2-3 minutes.

  Remove the pot, add the tamari, and stir to ensure each mushroom is infused with flavour. Remove the mushrooms from the pan and set aside
• Melt the Cheese:

  Remove half of the mushrooms from the pan and add the slices of vegan cheese. Cook on medium heat until the cheese starts to melt and coat the mushrooms.
• Assemble the Sandwiches:

  Spread ½ tbsp of mustard and 1 tbsp of vegan mayonnaise on each half of the baguette. Add a few leaves of rocket or mixed salad leaves.

  Layer on the cheesy mushrooms, followed by the sautéed onions and bell peppers. Finish with the remaining charred mushrooms.
• Serve:

  Enjoy your delicious oyster mushroom steak sandwiches!

Prepare the Curry Base:

• Heat a non-stick pan on high heat. Drain and rinse the black beans. Finely slice the chilli, coriander stalks, and ginger.
• Once the pan is hot, add 1 tbsp of oil along with the ground coriander, cumin seeds, garam masala, black pepper, and turmeric. Mix well and cook for 30 seconds to release the flavours.
• Add 2 tbsp of tomato purée and stir thoroughly.
• Pour in half of the can of coconut milk, followed by the chopped coriander stalks, ginger, and half of the sliced chilli. Stir to prevent the spices from overcooking.
• Add the black beans and the remaining coconut milk, then mix in the tamari. Chop the sugar snap peas or mangetout in half and finely slice the pak choi. Add both to the pan, along with 200ml of water. Stir and bring to a boil. Taste and adjust seasoning by adding more salt, tamari, lemon juice, or chilli as needed.

Cook the Tempeh:

• In a separate frying pan over high heat, add 1 tbsp of oil. Slice the tempeh into rectangular pieces about 1 cm thick and place them in the pan. Cook for 2 minutes on each side until browned.
• Mix together the tamari, maple syrup, and apple cider vinegar until combined. Pour over the tempeh and let it sizzle. Cook for an additional minute on each side until a glaze forms on the surface. Reserve any remaining sauce.

Serve:

• Divide the curry into bowls. Cut the tempeh into triangular pieces and place on top. Garnish with the remaining sliced red chilli. Enjoy!

• Preheat the oven:

  Set your oven to 200°C (fan).
• Prepare the BBQ mayo:

  In a small bowl, mix 2 tbsp of BBQ sauce with the vegan mayo to make a quick-fire Russian-style mayonnaise.

  Set aside the remaining BBQ sauce for coating the tempeh.
• Slice the tempeh/aubergine and courgette:

  Slice the tempeh or aubergine into long, thin strips, about ½ cm thick. You should get approximately 8 slices of tempeh or 12 slices of aubergine.

  Slice the courgette into thin strips (about ½ cm thick), similar to the tempeh.
• Prepare the courgette for roasting:

  Place the courgette strips on a baking tray lined with parchment paper.

  Drizzle with 1 tbsp of oil and sprinkle with a generous pinch of salt.

  Spread the slices out so they are not overlapping.
• Prepare the tempeh/aubergine for roasting:

  On another lined baking tray, coat the tempeh or aubergine slices in the remaining BBQ sauce.

  Spread them out in an even layer.
• Bake the tempeh/aubergine and courgette:

  Bake both trays in the preheated oven for 12 minutes. You do not need to turn the tempeh/aubergine, but carefully flip the courgette slices.

  Continue baking the courgette for an additional 10 minutes until golden and slightly charred.

  Remove both trays from the oven and let the slices cool.
• Assemble the sandwich:

  Spread a generous dollop of BBQ mayo on each slice of bread.

  On two slices, layer the grilled courgette (approximately 4 slices per sandwich), followed by the baked tempeh or aubergine (around 4 slices per sandwich), then the sliced gherkins, sauerkraut, and finally the vegan cheddar cheese.

  Top with the remaining slices of bread.
• Grill (optional):

  If desired, grill the assembled sandwiches in the oven for 10 minutes until the cheese melts and the bread becomes crispy.
• Serve:

  Enjoy your sandwich warm or at room temperature, as preferred.

• Press the tofu to remove excess moisture, then cut it into 9 x 3 cm rib-sized strips.
• Brush both sides of the tofu with 2 tbsp oil mixed with a pinch of salt.
• Heat a griddle or non-stick pan to high heat. Fry the tofu strips for 4-5 minutes, turning halfway, until slightly charred around the edges.
• In a small pot, mix the marinade ingredients and heat on low until simmering. Simmer for 2-3 minutes, then remove from heat and allow to cool slightly.
• Once the tofu is charred, reduce the heat to medium and brush both sides generously with the BBQ glaze. Cook for another 1-2 minutes on each side. Glaze one last time before removing from the pan. Serve with any remaining BBQ sauce on the side, along with your favourite potato dish and slaw!

• Press the tofu to remove excess moisture, then slice it into two 1-2 cm thick pieces.
• Whisk together the marinade ingredients in a flat bowl. Coat the tofu slices thoroughly in the marinade.
• Mix the breadcrumb ingredients on a large plate. Remove about ⅓ of the breadcrumbs to add to the top of the marinated tofu. Place the tofu slices on top of the breadcrumbs and press gently to coat. Sprinkle the remaining breadcrumbs on top, pressing them onto all sides.
• Heat 1-2 tbsp olive oil in a large non-stick pan over medium-high heat. Cook the breaded tofu for 5 minutes on each side until golden brown and crispy. Serve with your favourite sides or in a sandwich.

• Preheat the oven to 200°C/190°C fan or use an air-fryer.
• Press the tofu to remove excess moisture, then cut into approximately 2 cm thick pieces.
• In a large bowl, mix the flour, ½ tsp paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Add the plant milk and stir to form a batter. Coat the tofu strips evenly in the batter.
• Place the tofu in an even layer in the air-fryer and cook for 15 minutes at high heat, or bake in a preheated oven at 200°C for 25 minutes, until the tofu is nicely roasted.
• For the buffalo sauce, mix 4 tbsp oil, 2 tbsp water, 1 tsp salt, 2 tsp paprika, 3 tsp garlic powder, 2 tbsp tomato purée, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, and 1 tsp chilli powder. Whisk until smooth.
• Remove the battered tofu from the air-fryer and coat it well in the buffalo sauce.
• Return the tofu to the air-fryer and cook for another 15 minutes, or bake in the oven for an additional 25 minutes. Serve and enjoy!

• Prepare for Baking

  Preheat the oven to 180°C.

  Line a springform cake tin with baking parchment.
• Combine Dry Ingredients

  Sieve the flour and cocoa powder into a large mixing bowl.

  Add the baking powder and sugar, and mix well to combine.
• Add Wet Ingredients

  Add the sunflower oil and boiling water to the dry ingredients.

  Fold everything together until you have a smooth, consistent batter.
• Bake

  Pour the batter into the lined springform cake tin.

  Place in the oven and bake at 180°C for 30 minutes.

  Test for doneness by inserting a toothpick or knife; if it comes out clean, the cake is done. If not, bake for an additional 5-10 minutes until a toothpick comes out clean.
• Cool and Serve

  Remove from the oven and leave to cool in the tin.

  Serve plain or decorate with your choice of frosting, or simply with whipped vegan cream and berries.

• Cook the Pasta:

  Cook the pasta according to the package instructions. Drain well and set aside.
• Prepare the Cashews:

  Simmer the raw cashew nuts in water for 10 minutes. Then drain and rinse well.
• Season the Pasta:

  Once the pasta is cooked, toss it in the oil or pesto, salt, black pepper, grated cheese, paprika, and breadcrumbs until evenly coated.
• Cook the Pasta Chips:

  Spread the pasta in an even layer in your air fryer and cook for 15 minutes until nice and crispy. Alternatively, bake in the oven at 160°C for 15 minutes or until they start to turn golden.
• Toast the Sesame Seeds:

  In a large dry non-stick pan, heat the toasted sesame seeds over medium heat for 3-4 minutes, stirring regularly until they start to brown and pop. Be careful not to burn them.

  Crush the toasted sesame seeds along with the sea salt (or garlic/onion salt) in a pestle and mortar, or place them in a zip-lock bag and bash with a rolling pin or mug until they resemble a fine powder. Mix with the remaining spice mix ingredients.
• Make the Red Pepper Dip:

  In a blender, combine the soaked and softened cashews, garlic powder, roasted red pepper, lemon juice, salt, black pepper, chilli flakes, and 100ml of fresh water. Blend until very smooth.

  Transfer the dip to a bowl and top with chopped olives, additional roasted red peppers, and basil leaves if desired.
• Combine and Serve:

  Once the pasta chips are cooked and crispy, toss them immediately in the spice mix.

  Serve the crispy pasta chips alongside the roasted red pepper dip. Enjoy!

• Prepare the Chocolate Mixture

  Place the dark chocolate and coconut oil in a heatproof bowl set over a bain-marie (a bowl placed over simmering water). Stir until melted, then remove from the heat.

  Add the maple syrup to the melted chocolate mixture and stir well to combine. Leave the bowl over the bain-marie to keep the chocolate liquid while preparing the rest.
• Assemble the Cake

  Line a 2lb loaf tin with baking parchment.

  Break the biscuits into pieces and place them in the lined tin.

  Roughly chop the walnuts or goji berries into bite-sized pieces and add them to the biscuits in the tin.
• Combine and Chill

  Pour the melted chocolate mixture over the biscuits and nuts, spreading it evenly to coat all pieces.

  Allow the cake to cool, then place it in the freezer for faster setting or refrigerate until firm.
• Serve and Enjoy

  Once set, remove from the tin, slice, and serve. Enjoy this nostalgic treat!

• Marinate the Veg: For the marinade, blend all the marinade ingredients in a food processor or blender, or finely chop the garlic and whisk everything together. Slice the aubergine into circles approximately ½-1 cm thick (about 4-5 slices). Peel and quarter the red onion. Cover the mushrooms, aubergine, and onion with the marinade and leave to marinate for 30 minutes (or overnight) to absorb all the flavours, rubbing the marinade into the mushrooms and aubergine.
• Prepare the Vegetables: If using fresh potatoes and carrots, parboil them until cooked through but not falling apart. Allow them to cool. Whole, new, and baby potatoes are ideal for the BBQ. If using frozen corn, defrost it by boiling for a few minutes or popping it in with the potatoes. Allow to cool after cooking.
• Prepare for Grilling: Toss the corn in a little olive oil with a small pinch of salt and paprika, rubbing it evenly all over. Toss the remaining vegetables in a little olive oil with a small pinch of salt.
• Grill the Vegetables: The mushrooms take the longest to cook, so place them on the BBQ first. At the same time, grill 2 corn on the cob for the salsa. Cook on all 4 sides for 2-3 minutes until nicely charred, then remove from the BBQ. Grill the mushrooms for approximately 5 minutes per side (depending on the size of the portobellos) or until they soften and reduce slightly, allowing you to flatten them.
• Add Other Vegetables: Once the mushrooms are halfway cooked, add the aubergine, red onion, remaining 2 corn on the cob, carrots, and potatoes to the BBQ. Cook the mushrooms and aubergine, pressing down with a spatula a few times to get a good char. The aubergine slices will take 2-3 minutes per side. Grill the potatoes, remaining corn on the cob, carrots, and onions for 2-3 minutes per side until nicely charred.
• Make the Salsa: While the vegetables are cooking, prepare the salsa. Stand the grilled corn on its base and carefully run a sharp knife down the sides of the core to remove the kernels. Destone and roughly chop the avocado. Chop the tomatoes into quarters. Finely chop the coriander leaves and stalks, and slice the scallions. Mix all the ingredients together in a bowl with the juice of both limes, a pinch of salt, and freshly ground black pepper.
• Serve: To serve, you can eat the grilled vegetables as they are or slice the grilled mushrooms and serve them on a bun with aubergine, grilled onion, and your favourite burger toppings. We also recommend mixing some sriracha sauce with vegan mayo for a great dip for the potatoes and corn! Enjoy!

• Preheat the oven:

  Preheat the oven to 200°C.
• Prepare the Vegetables for the Tomato Sauce:

  Slice the sweet potato lengthwise, the pepper and courgette into long strips, and the red onion into half-moon pieces.

  Place the chopped vegetables onto two baking trays, keeping each type separate. Drizzle with 2 tbsp of oil and a pinch of salt, then bake for 30 minutes, stirring once or twice to ensure even cooking.
• Cook the Tomato Sauce:

  Finely dice the garlic and chilli. In a medium-sized pan, heat 1 tbsp of oil over high heat. Add the garlic and chilli, frying for 2 minutes until the garlic begins to turn golden.

  Add the red wine and cook for 2–3 minutes to allow some of the alcohol to evaporate.

  Add the chopped tomatoes, tomato purée, sun-dried tomatoes, lentils, maple syrup, bay leaf, thyme, and salt. Bring to a boil, then reduce to a simmer. Adjust the flavour with ground black pepper, additional salt, balsamic vinegar, or lemon juice if desired. Remove the sauce from heat.
• Prepare the Béchamel Sauce:

  In a blender, combine the silken tofu, tahini, oat milk, salt, black pepper, and nutmeg, blending until smooth.

  In a saucepan over medium heat, warm 3 tbsp of olive oil. Sift in the gram flour and whisk continuously, cooking for 2 minutes. Slowly pour in the blended sauce, whisking constantly until it reaches a boil. Remove from heat, tasting and adjusting with a dash of lemon juice and extra salt if desired. Optionally, add vegan cheese to the sauce and stir until melted.
• Layer the Lasagna:

  In an ovenproof dish suitable for 6 servings, begin layering:

  Spread a thin layer of béchamel sauce on the bottom, then cover with lasagna sheets to form a single layer.

  Add an even layer of tomato sauce, then layer on the roasted sweet potatoes and peppers.

  Add another layer of lasagna sheets, followed by the baby spinach, then another layer of tomato sauce.

  Layer on the roasted red onions and courgettes, followed by another layer of lasagna sheets.

  Top with the remaining béchamel sauce, ensuring it fully covers the pasta sheets to prevent them from drying out.

  Optionally, grate vegan cheese on top.
• Bake:

  Preheat the oven to 180°C. Bake for 20 minutes or until the pasta is tender. The easiest way to cut the lasagna is with scissors. Enjoy!

• Preheat the oven to 160°C (fan).
• Mix the ground flax seeds and water together to make your flax egg. Set aside to thicken.
• Melt the dark chocolate over a bain-marie (a heatproof bowl set over simmering water).
• In a large bowl, sieve together the flour, Demerara sugar, baking powder, and a pinch of salt. Mix well to combine.
• Melt the coconut oil in a saucepan. Add the melted coconut oil to the flour mixture, followed by the soaked flax eggs, vanilla extract, and non-dairy milk. Beat the mixture thoroughly by hand or with an electric hand mixer.
• Add the melted chocolate to the batter and beat again for 2-3 minutes until fully incorporated.
• Pour the brownie mixture into a 30 x 20cm baking pan lined with parchment paper, smoothing the top evenly.
• Bake in the preheated oven for 30-40 minutes, or until a skewer inserted into the centre comes out almost clean.
• Remove the brownies from the oven and leave them to cool completely. Allowing the brownies to cool fully is crucial for them to firm up and achieve the desired texture. This can be the hardest part, but it’s essential if you want the perfect brownie consistency.
• Once cooled, cut into squares and enjoy!

Prepare the Aubergine & Sweet Potato:

• Preheat the oven to 200°C.
• Slice the aubergines and sweet potatoes lengthways into 1 cm thick slices.
• In two separate bowls, toss the slices with 1 tbsp of oil each and ¼ tsp salt in each bowl. Coat evenly.
• Spread the slices in an even layer on three baking trays and roast for 20-25 minutes, until the aubergines are soft and slightly charred, and the sweet potatoes are cooked through.
• Remove from the oven and set aside. Lower the oven temperature to 180°C.

Make the Tomato Sauce:

• Finely chop the leek greens, then rinse them well to remove any sediment. Grate the carrot and finely slice the chilli. Chop the fresh tomatoes and halve the cherry tomatoes.
• Heat 1 teaspoon of oil in a large, wide-bottomed pan over high heat. Once hot, add the leek, chilli, grated carrot, and 1 tsp of salt. Cook for 3 minutes, stirring regularly.
• Add the red wine and cook for 1-2 minutes until it evaporates. Then, add the tamari and cook for a further minute.
• Add the fresh tomatoes, stir well, and cook for another 3-4 minutes.
• Add the tin of chopped tomatoes, bring the sauce to a boil, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally. Taste and adjust the seasoning with more salt and black pepper as needed. Set aside to cool slightly.

Make the Bechamel:

• In a non-stick pot, heat the olive oil over medium heat. Once hot, add the rice flour and whisk continuously for 2 minutes, until golden.
• Slowly add the almond or rice milk to the flour and oil mixture (roux), whisking continuously to avoid lumps.
• Add the salt, nutmeg, black pepper, bay leaf, and nutritional yeast. Bring to a boil, then reduce to a simmer for 6-8 minutes, whisking often, until the sauce thickens.
• Once thickened, remove the bay leaf and adjust seasoning to taste.

Assemble the Parmigiana:

• Remove the basil leaves from the stalks.
• Spread ⅓ of the bechamel on the bottom of a casserole dish.
• Add a full layer of the baked sweet potatoes on top of the bechamel.
• Spread all of the tomato sauce over the sweet potatoes, then sprinkle with a generous layer of fresh basil leaves (leaving some aside for garnish).
• Add a layer of the roasted aubergine slices, spreading them evenly across the dish.
• Spread the remaining bechamel over the aubergines, and finally, sprinkle the gluten-free breadcrumbs on top.

Bake and Serve:

• Bake in the oven for 20 minutes, or until the dish is bubbling and the breadcrumbs are golden brown.
• Garnish with the remaining basil leaves, slice, and serve!

Note: To “Beat the Bloat,” this recipe is already low in FODMAPs, making it gentle on digestion. FODMAPs are fermentable carbohydrates that can cause discomfort for those with sensitive digestion.

• Prepare the Skewers:

  If using wooden skewers, soak them in water for 10 minutes to prevent burning on the barbecue, or use metal skewers if available.
• Prepare the Vegetables:

  Cut the mushrooms into ½ cm thick slices. Peel and quarter the red onion, keeping the base intact to hold the pieces together. Deseed the red pepper and cut into 8 bite-sized pieces. Peel the scallion and cut into 3 cm pieces.
• Prepare the Tofu:

  Cut the tofu block into 2 x 1 cm squares, then cut each into 4, so you have 8 pieces.
• Toast the Sesame Seeds:

  Heat a dry non-stick pan over medium heat. Add the sesame seeds and toast them for 3-4 minutes, stirring regularly until they start to brown and pop.

  Remove from heat and crush the seeds with a pinch of salt using a pestle and mortar, or by placing them in a plastic bag and lightly bashing with a rolling pin.
• Make the Marinade:

  In a medium bowl, combine the chopped garlic, tamari, olive oil, crushed sesame seeds, and a pinch of salt and pepper.

  Divide this marinade into two bowls, using slightly more for the mushrooms. Coat the mushrooms in one bowl and the tofu in the other, ensuring everything is well-coated.

  Let them marinate for 5-10 minutes while you prepare the Teriyaki sauce.
• Prepare the Teriyaki Sauce:

  In a small bowl, whisk together the maple syrup, minced garlic, grated ginger, tomato paste, tamari, rice wine vinegar, and cornflour until smooth and lump-free.
• Cook the Mushrooms and Tofu:

  Heat a large non-stick pan or barbecue over high heat.

  Add the marinated mushrooms and tofu slices to the pan, cooking them for 2-3 minutes on each side, until nicely charred. If the pan isn't large enough, cook the mushrooms first, followed by the tofu.

  Remove from heat and allow them to cool slightly before assembling the skewers.
• Assemble the Skewers:

  Thread the mushrooms and tofu onto the skewers, alternating between two folded mushroom slices, one piece of tofu, and repeating this pattern.

  Leave enough room at the top to add a piece of red onion, a piece of pepper, and a piece of scallion.
• Glaze and Cook the Skewers:

  Using a pastry brush, generously brush the skewers with the Teriyaki sauce.

  Return the skewers to the pan or barbecue and cook for another 2-3 minutes on each side, brushing with more Teriyaki sauce halfway through, until everything is well-coated and slightly caramelised.
• Serve:

  Sprinkle the skewers with any remaining crushed sesame seeds and serve alongside your favourite salads or summer sides. Enjoy!

• Prepare the base:

  Line a 20cm (8-inch) springform cake tin with baking parchment.

  Add the 200g of cashew nuts to a food processor and blend until they form a breadcrumb-like consistency, which should take about a minute.

  Then, add the pitted dates and coconut oil and blend until the mixture comes together into a uniform texture. This should take approximately 2-4 minutes depending on your food processor.

  Once blended, press the mixture into the springform tin, using a spoon to compact it and smooth out the surface.
• Make the cashew cheese layer:

  Clean out the food processor.

  Drain and rinse the soaked cashew nuts thoroughly to remove any acid from soaking.

  Add the cashews to the food processor along with the vegan cream cheese, coconut oil, and maple syrup.

  Blend for 7-10 minutes, ensuring the mixture reaches a super smooth, velvety texture. Patience is key!

  Use a silicone spatula or spoon to spread the cashew cheese evenly over the base layer.

  Place the tin in the fridge to set for a few hours.
• Optional Blueberry Coulis:

  To make the coulis, add 300g of frozen blueberries and 50 ml of boiling water to a saucepan.

  Bring to a boil, then reduce to a simmer and cook for 10 minutes.

  Transfer the mixture to a blender and blend until smooth.

  Pass the blended mixture through a sieve to achieve a fine, smooth texture.
• Decorate and serve:

  Once the cheesecake has set, remove it from the fridge.

  Decorate with fresh berries and drizzle with the blueberry coulis.

  Slice and enjoy this deliciously rich and creamy cheesecake!

• Prepare the cauliflower wings:

  Chop the cauliflower head into bite-sized florets, removing the tough stalk.

  Pick the coriander leaves from the stalks (half to use in guacamole, half for garnish).
• Make the batter:

  In a large mixing bowl, add the flour, paprika, garlic powder, salt, and black pepper. Mix well.

  Add the plant milk and whisk to form a smooth batter.

  Add the cauliflower florets and coat them evenly in the batter.
• Cook the cauliflower:

  Place the cauliflower florets in a single layer in the air fryer and cook at a high temperature for 15 minutes, until they start to roast and smell delicious.

  Alternatively, bake in a preheated oven at 200°C for 25 minutes.
• Make the buffalo sauce:

  In a bowl, mix together 4 tbsp water, garlic powder, paprika, tomato purée, apple cider vinegar, maple syrup, 1 tsp salt, and chilli powder (or adjust to your spice preference).

  Whisk until smooth.
• Coat the cauliflower in sauce:

  Remove the cauliflower from the air fryer and transfer to a large bowl.

  Pour in the buffalo sauce and mix well, ensuring each piece is evenly coated.

  Return the cauliflower to the air fryer for another 15 minutes (or back to the oven for 25 minutes at 200°C).
• Prepare the guacamole:

  Cut the avocados in half, remove the stones, and scoop out the flesh.

  Finely chop the coriander (half for the guacamole, half for garnish).

  In a bowl, add the avocado, coriander, a pinch of salt, a small pinch of black pepper, and the juice of 2 limes.

  Mash to your desired texture.
• Make the quick pickled red onion:

  Thinly slice the red onion. In a small pot, combine 100ml vinegar, 100ml water, and a pinch of salt.

  Add the sliced onion, and set aside to pickle for at least 15 minutes.
• Warm the tortillas:

  Just before serving, pop the tortillas into a preheated oven at 150°C for 2-3 minutes to warm them up.
• Assemble the tacos:

  On each tortilla, spread 1 tbsp of vegan mayo, add 1-2 tbsp of guacamole, approximately 3 pieces of buffalo cauliflower, a little pickled onion, and a sprinkle of fresh coriander.

  Serve and enjoy!

• Preheat the oven to 180°C.
• Chop the dates into small pieces, ensuring there are no hidden stones.
• In a bowl, pour the boiling water over the chopped dates and leave to sit.
• Make the flax eggs by mixing together the ground flax seeds and water in a mug. Stir well and leave to sit for 5 minutes.
• In another bowl, add the sunflower oil, vanilla extract, and molasses. Mix until homogeneous.
• In a large bowl, mix together the flour, coconut sugar, baking soda, and baking powder.
• In a food processor, blend the soaked dates and water until smooth and caramel-like in texture.
• Make a well in the dry ingredients, then mix in the flax eggs, date mixture, and sunflower oil/molasses mixture until well combined.
• Line a baking tray (approx. 34cm x 34cm) with baking parchment and pour in the cake batter. Level it out evenly.
• Bake in the oven at 180°C for 30 minutes.
• While the cake is baking, make the coconut toffee. In a large-bottomed pot over high heat, add the water, lemon juice, and coconut sugar. Whisk continuously to prevent the sugar from sticking and burning.
• After approximately 3-4 minutes, the sugar should dissolve into a smooth caramel. Carefully add the coconut cream from the top of the coconut milk can (avoid adding the watery part from the bottom).
• Continue to heat and stir until the mixture becomes bubbly and smooth. Once smooth, turn off the heat and leave it to cool and thicken.
• Once the cake is baked, remove it from the oven and leave to cool.
• When cool, spread ½ of the toffee on top of the cake to glaze it and add sweetness.
• Cut the cake into brownie-sized pieces.
• Serve the pudding with dairy-free vanilla ice cream and drizzle with the remaining hot toffee. Enjoy!

• Prepare the Pastry

  If using frozen pastry, allow it to defrost.

  Roll out the pastry and line a 25 x 18 cm tray (3.5cm deep) with parchment paper. Transfer the pastry to the tray, trimming the edges to fit.
• Blind Bake the Pastry

  Preheat the oven to 180°C (fan).

  Line the pastry with another sheet of parchment paper and fill with baking beans or rice to weigh it down. Bake for 10 minutes, then remove the beans and bake for another 5 minutes to cook the base. Remove from the oven and set aside to cool.
• Prepare the Frangipane

  While the pastry is baking, start the frangipane. In a large mixing bowl, sieve the flour and powdered sugar into the ground almonds, adding a pinch of salt. Stir to combine and break up any lumps.

  In a separate bowl, mix the oil with 120ml of water, then pour it into the dry ingredients. Stir until combined into a smooth batter.
• Assemble the Tart

  Spread the raspberry jam evenly over the cooled pastry, leaving a 1-2 cm border around the edges.

  Carefully pour the almond mixture over the jam, spreading it evenly without mixing the layers. Dot the fresh raspberries over the almond mixture and gently press them into the frangipane. Scatter the flaked almonds over the top if desired.
• Bake the Tart

  Return the tray to the oven and bake for 30-35 minutes, rotating halfway through to ensure even browning on top.

  Remove from the oven and allow the tart to cool completely in the tray.
• Slice and Serve

  Once cooled, cut into fingers (approx. 3 x 12 cm) to yield 10-12 fingers, or cut into your preferred size. Enjoy!

• Preheat oven to 200 C fan
• To start, grease 4 x 5oz ramekins ( or any similar size oven proof cup, approx 7- 8 cm wide, 4.5 cm high) . It is important to grease the ramekins/cup very well or the cake will be difficult to unmold,we used softened vegan butter to grease our ramekins. Next flour the greased ramekin, add a couple of tablespoons of flour to each ramekin/cup and roll it on its side so the flour coats all the butter, knocking out any excess flour into a bowl and giving a final knock upside down to remove the flour (this makes sure the cake does not have a chalky appearance when unmolded). Place the ramekins/cups on a baking tray.
• Roughly chop the chocolate into small pieces or you can use dark chocolate drops.
• Sieve the dry ingredients with a pinch of salt into a large mixing bowl, and mix so everything is combined. In a separate jug mix the 70ml of sunflower oil with 100ml of water and mix well. Make a well in the dry ingredients, add the wet and mix using a spatula or spoon until well combined and you have a nice shiny loose batter. Divide the batter between the ramekins evenly.
• Add roughly a ¼ of the chocolate or 5g to the centre of the batter in each cup. And press down with a small spoon so it is just submerged in the batter, taking care not to press it all the way down to the bottom.
• Bake in the preheated oven for 12 mins at 200 C fan. It is important not to over cook the cakes or the liquid centre will cook through.
• Remove from the oven. Leave to sit for 1 minute, using a butter knife, run it gently around the rim to loosen from the ramekin, then serve as is in the ramekin. Or invert onto a plate or bowl, leave for a few seconds, then carefully remove the hot ramekin using a teatowel. Serve immediately with vegan ice cream or cream.

• Drain and rinse the chickpeas. Peel and finely dice the onion and garlic.
• Add the chickpeas, onion, and garlic to a food processor with the remaining falafel ingredients. Pulse until combined but maintain some texture.
• Transfer the mixture to a large bowl. Taste and adjust seasoning, adding more spices for a spicier falafel if desired.
• Shape the mixture into small balls with clean hands, ensuring they are well-compressed.
• Heat a non-stick pan on high heat and add 3 tbsp oil. Once hot, carefully add the falafels and fry until golden brown on all sides.
• Alternatively, bake on a lined baking tray in a preheated oven at 180°C for 20–25 minutes until golden brown and cooked through.
• For the herby salad, finely dice the onion, cucumber, and herbs. Mix with the pomegranate seeds, oil, and a pinch of salt. Season to taste.
• Serve the falafels on flatbread with hummus, the herby salad, and optional chilli sauce. Enjoy!

• Prepare the Channa Masala:

  Peel and roughly chop the onion. Peel and finely chop the garlic and ginger. Drain and rinse the chickpeas.

  Pick the coriander leaves from the bunch and finely chop the stalks.

  Measure out the spices.
• Cook the Masala:

  In a large, flat non-stick pan, heat 1.5 tbsp of oil over high heat. Once hot, add the onions and cook for 3 minutes until they start to brown, stirring occasionally.

  Reduce the heat to medium, then add the garlic, ginger, and coriander stalks. Cook for 2 minutes, stirring to prevent the garlic from burning.

  Add all the spices (garam masala, chilli powder, ground cumin, ground coriander, turmeric, cinnamon, black pepper, and salt) and cook for 1 minute to release their flavours.

  Add the chopped tomatoes, stir, and cook for 3-4 minutes.

  Transfer the mixture to a food processor and blend until smooth.
• Finish the Channa Masala:

  Return the blended mixture to the pan and add the drained chickpeas. Heat for 1-2 minutes until warmed through.

  Add the fresh spinach and stir until wilted. Taste and adjust the seasoning to your liking with more salt, pepper, lime, or chilli.

  Stir in the fresh coriander leaves and set aside while you prepare the dosa.
• Prepare the Chickpea Dosa:

  Sift the chickpea flour into a large mixing bowl. Add the ground cumin, ground coriander, garlic powder, and salt. Mix well.

  Make a well in the centre and gradually add the oat milk (or water), whisking until there are no lumps and the batter is smooth.
• Cook the Dosa:

  Heat a medium to large (30 cm) non-stick pan over high heat. Once hot, reduce the heat to medium. Lightly grease the pan with ½ tsp neutral oil, using kitchen paper to remove any excess oil.

  Pour roughly 60 ml (about a quarter) of the batter onto the pan. Use the back of the ladle to spread the batter quickly and evenly across the pan, creating a thin pancake.

  Cook for 2 minutes per side, flipping carefully with a spatula. Repeat the process until you have 4 larger or 6 smaller pancakes. Keep them warm in a preheated 100°C oven if necessary.
• Serve:

  Reheat the channa masala and serve it with the freshly made dosa.

• Toast the Cashew Nuts

  Heat a non-stick pan over medium heat. Add the cashew nuts and toast, stirring continuously, until golden brown (5-8 minutes). Be careful not to burn them.Peel and finely chop the onion and garlic. Chop the mushrooms into small pieces.Fill and boil the kettle. Cook the pasta according to the package instructions.
• Prepare the Vegetables and Pasta

  Peel and finely chop the onion and garlic. Chop the mushrooms into small pieces.

  Fill and boil the kettle. Cook the pasta according to the package instructions.
• Cook the Vegetables

  Heat a non-stick frying pan on high heat until hot. Add the onion and garlic and fry for about 3 minutes, stirring regularly. If they begin to stick, add 1-2 tbsp vegetable stock or water to deglaze the pan and incorporate the browned flavours.

  Add the mushrooms and cook for 3-4 minutes, stirring occasionally. If needed, add a little more stock or water to prevent sticking.

  Stir in the tamari or soy sauce and cook for another 1-2 minutes. Turn off the heat and set aside.
• Make the Creamy Sauce

  In a blender, combine the toasted cashew nuts, oat milk, lemon juice, salt, and garlic powder. Blend until smooth and creamy.
• Combine the Sauce and Vegetables

  Return the frying pan to high heat. Pour the creamy sauce over the mushrooms and heat for 2-3 minutes, allowing it to thicken and reduce slightly.
• Combine with the Pasta

  Once the pasta is cooked, use a slotted spoon to transfer it directly into the sauce. Stir well to coat the pasta evenly. If the sauce becomes too thick, add a little reserved pasta water to reach the desired consistency. Taste and adjust seasoning as needed.
• Serve

  Garnish with chopped chilli and oregano leaves. Serve hot and enjoy!