• Peel and finely chop the onion (we used red simply for colour, but regular onions work just as well).
• Heat a non-stick pan on medium heat. Once it is hot, add the chopped onion and stir occasionally, cooking for about 3–4 minutes. If it starts to stick, add a little water to deglaze the pan with the back of your wooden spoon.
• Finely chop the garlic and grate the ginger, then add them to the pot. Rinse the dried lentils very well and set aside.
• Slice your sweet potato and carrot into medium-sized pieces and add them to your pan along with 1 teaspoon of salt.
• Add the four measured spices to the heated mixture and stir for 1–2 minutes. Add the lentils and mix well.
• Next up, the sauce: pour one tin of coconut milk, one tin of chopped tomatoes, and the rinsed lentils into the pan. Stir all the ingredients together and cook for 2 minutes.
• Add in 1.5 litres of water or vegetable stock, 4 tbsp of tamari (or soy sauce), and the juice of one lime.
• Bring your pan to the boil and then lower to a simmer for 30–40 minutes, stirring every now and then. Check that the lentils are fully cooked. They should be soft and not have a ‘bite’ to them.
• Finally, to make this dish vibrant and to add even more nutritional value, chop the pak choi and cut the cherry tomatoes in half. Add both to your pot and mix well. Serve with toasted pitta breads and enjoy!

• Preheat oven to 160º and line a 12 muffin tray.
• Make flax egg by combining 2 tbsp of ground flax seed and 6 tbsp of water. Set aside.
• Mix together all the dry ingredients, (only use 15g of the flaked almonds in the mixture, ground almonds, baking powder, baking soda, flaked almonds)
• Add the flax egg, vanilla extract, coconut/sunflower oil, maple syrup, most of the blueberries (keeping a few for decoration) to the dry ingredients and fold together.
• Divide mixture into the lined 12 muffin tray, sprinkle the remaining flaked almonds on top and put into the preheated 160º oven for 20 minutes or until golden.
• Remove from the oven and leave to cool. Decorate with a berry on top and enjoy!

• Chop the sweet potato into bite-sized pieces and boil until soft.
• Cook the quinoa according to the packet instructions.
• To make the flax egg, mix the 2 tablespoons of ground flaxseed with the 6 tablespoons of water and set aside. This will bind the mixture together.
• Finely chop the onion and garlic.
• Put a pan on high heat and toast the cumin seeds (if using).
• Chop and add the cashew nuts to the pan, frying until golden brown.
• Add the 300g of cooked quinoa to the pan and stir.
• Drain and rinse the mixed beans, then add to the pan.
• Add the flax egg to the pan and mix well.
• Turn off the heat and add the juice of the lemon.
• Transfer the burger mixture into a bowl and mash together.
• Mix the sweet potato into the mixture, then add 1 tablespoon of tamari. Chop the coriander (including the stalks) and add to the mixture, mixing well. Form into 4 patties.
• Add a little more oil to the pan and cook the burgers for 3–4 minutes on each side or until nicely browned and cooked through.
• Serve on a wholemeal bun with vegan mayo, avocado, and beetroot hummus!

• Add all the ingredients for the sauce to a blender and blend until smooth.
• In a hot pan, heat the sauce and serve with your favourite vegetables.
• Heat the sauce, and serve it with coconut yoghurt, fresh coriander, and almond flakes for garnish.

Serving option

• We served this with 1 can of chickpeas, drained and rinsed, and 1 red pepper, 1 yellow pepper, and 1 cauliflower (cut into bite-sized pieces). We coated the vegetables in 1 tbsp of oil and a pinch of salt, then roasted them for 25 minutes at 180°C.

• Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chili pepper, and slice them with the courgette
• Put a large non stick pan on a high heat. Once hot add the chopped onions and fry for 3 minutes stirring regularly. Add the garlic and cook for a further minute. Add the courgette and peppers along with the chilli, cumin seed and salt and fry for a further 5 minutes. If any of the veg starts to stick to the bottom of the pot, add a 2-3 tablespoons of water and 'deglaze' the pan with the back of your wooden spoon.
• Drain the kidney beans and rinse thoroughly. Add to pan with the tinned tomatoes, tomato puree, ground coriander, ground cumin, paprika, black pepper and honey.
• Turn the heat to high and bring to a boil, then reduce the heat and leave to simmer for a further 10 minutes
• Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!

• Preheat the oven to 180°C.
• Chop the mushrooms, carrots, celery, onion, and potatoes into bite-sized pieces.
• Cut the sweet potato into lengthwise wedges, toss them in 1 tsp of oil and a pinch of salt, and roast on a tray in the oven for 20 minutes or until nearly cooked through.
• Cook the rice according to the package instructions.
• In a large non-stick pan, heat 3 tbsp of oil, add the flour and mix until golden to make the roux. Remove from the pan and set aside.
• Carefully clean out the pan with a paper towel. In the same pan, heat 1 tbsp of oil over medium heat, add the carrots, celery, and onion, and cook for 5-8 minutes until the carrots are soft.
• Add the mushrooms, stirring well. Add the spices (curry powder, garam masala, cinnamon, cloves, and salt) and stir for 1 minute to release the flavours.
• Add the vegetable stock and chopped potatoes, bring to a simmer, cover with a lid, and cook for 8-10 minutes.
• Add the roux and whisk until the sauce starts to thicken. Lower the heat to a simmer and cook until the sauce thickens nicely.
• Add the coconut sugar and rice vinegar.
• In a cup, mix 1 tbsp of ground flaxseed with 3 tbsp of water to make the flax egg and set aside to thicken.
• For the breading station, set up three bowls: one with flour, one with the flax egg and non-dairy milk mixed together, and one with breadcrumbs.
• Dip 2-3 sweet potato pieces into the flour, ensuring they are completely covered. Then, using a separate hand, move them to the flax egg/milk bowl and coat well on all sides.
• Finally, move them to the breadcrumb bowl and gently coat them with breadcrumbs. Repeat until all sweet potato pieces are coated.
• Heat 2 tbsp of oil in a non-stick frying pan over high heat, reduce to medium heat, and add the sweet potato wedges a few at a time, ensuring they have space to brown on all sides. Repeat until all are cooked.
• Remove them from the pan and set aside on kitchen paper, or keep them warm in a 150°C oven until ready to serve.
• To serve, add rice to each plate with the finished Katsu curry and 3 pieces of sweet potato.
• Garnish with sliced scallions and fresh red chilli if you like some heat.
• Enjoy!

• Preheat the Oven: Preheat your oven to 180℃/350°F/gas mark 4.
• Cook the Potatoes: Chop the potatoes and place them in a medium pot. Cover with water and set over high heat. Bring to the boil, then reduce the heat and simmer until the potatoes are soft, about 15 minutes.
• Prepare the Vegetables: Peel and finely chop the onions and garlic. Chop the carrot, parsnip, and fine green beans into bite-sized pieces. Heat a large non-stick pan over high heat. Once hot, add the onions and garlic and sauté for 2-3 minutes, stirring regularly. If the mixture starts to stick, add a few tablespoons of water and scrape up any caramelisation with the back of a spoon.
• Add Carrot and Parsnip: Add the chopped carrot and parsnip to the pan, along with 1 teaspoon of salt. Turn the heat to medium, cover with a lid, and let sweat for 5 minutes, stirring occasionally. Add 1 tablespoon of water if needed to prevent sticking.
• Cook the Lentil Mixture: Drain and rinse the lentils, then add them to the pan along with the chopped tomatoes, black pepper, smoked paprika, bay leaves, and tamari or soy sauce. Bring the mixture to a boil, then reduce the heat. Add the chopped green beans and simmer for 6-7 minutes while preparing the potatoes.
• Mash the Potatoes: Drain the cooked potatoes and mash them. Add 1 teaspoon of salt and ¼ teaspoon of black pepper to taste. Gradually add the non-dairy milk to achieve a creamy, non-sloppy consistency. Taste and adjust the seasoning as needed.
• Assemble the Pie: Transfer the lentil mixture to a lasagna-type oven casserole dish, filling about ⅔ of the dish. Top with the mashed potato, spreading evenly and creating a textured pattern with a fork.
• Bake: Place in the preheated oven and bake for 20 minutes, or until the potato topping starts to crisp. Remove from the oven and enjoy!

• Prepare the Paste:

  In a dry frying pan, toast the cumin and coriander seeds over high heat for 3–5 minutes, stirring regularly, until the cumin seeds begin to pop.

  Peel the garlic and ginger.

  In a blender, combine the garlic, ginger, chilli, coriander stalks (reserve the leaves for garnish), garam masala, smoked paprika, salt, pepper, tomato purée, chopped tomatoes, and the toasted cumin and coriander seeds. Blend until smooth. Set the paste aside.
• Cook the Vegetables:

  Chop the scallions into small slices, and cut the mushrooms into bite-sized pieces.

  Heat a large non-stick frying pan over high heat. Once hot, add the mushrooms and fry for 3–4 minutes until they begin to brown.

  Add the scallions to the pan and cook for an additional 2 minutes, stirring occasionally. If the vegetables start to stick, add a few tablespoons of water to prevent burning.
• Make the Curry:

  Add the prepared paste and the coconut milk to the pan with the vegetables. Bring to the boil, then reduce the heat and simmer for 5-10 minutes, allowing the flavours to meld.

  Add the drained chickpeas to the pan, stirring to combine. Simmer for another 3-5 minutes until everything is heated through.
• Finish and Serve:

  Squeeze in the lime juice and taste the curry. Adjust seasoning with additional salt, pepper, or chilli flakes if desired.

  Roughly chop the reserved coriander leaves and sprinkle over each serving as a garnish.

  Serve with soya yoghurt and toasted almond flakes for added texture and flavour. Enjoy!

• Prepare the Sweet & Sour Sauce:

  Add the garlic, ginger, rice wine vinegar, agave syrup, and tomato purée to a blender.

  In a small bowl, mix the arrowroot with the boiling water and let it sit for about 30 seconds until it thickens.

  Add the thickened arrowroot mixture and the tamari to the blender and blend until smooth. Set aside.
• Stir Fry:

  Thinly slice the scallions, peppers, carrots, and pak choi. Chop the tofu into bite-sized cubes and cut the green beans into thirds.

  Heat a frying pan on high heat, add 2 tbsp of oil, and reduce the heat to medium. Add the tofu and cook until it starts to brown. Add 2 tbsp tamari, stirring to coat the tofu well. Remove the tofu from the pan and set aside.

  In the same hot pan, add 1 tbsp of oil and the chopped vegetables. Stir fry for 3-5 minutes until the vegetables are slightly softened.

  Pour the sweet and sour sauce into the pan and cook for an additional minute. Add the tofu back into the pan and cook for another minute until everything is well coated and heated through.
• Serve:

  Serve with a sprinkle of sesame seeds over rice or noodles, whichever you prefer.

• Prepare the Vegetables

  Peel and finely chop the onion and garlic. Slice the aubergine into small bite-sized pieces.
• Cook the Aromatics and Aubergine

  Heat a large non-stick saucepan over high heat. Once hot, add the onion and garlic. Cook for 2-3 minutes, stirring regularly, until they start to brown. If they stick, add 1-2 tbsp water to deglaze the pan and incorporate the browned flavour.

  Add the aubergine and cook for 4 minutes, stirring regularly.

  Stir in the tamari and cook until fully absorbed or evaporated (about 2 minutes).

  Add the remaining 4 tbsp water and cook for another 5 minutes, or until the aubergine is soft. If not soft, continue cooking until tender.
• Add the Sauce Ingredients

  Add the tinned tomatoes, tomato purée, maple syrup, and black pepper. Mix well.

  Stir in the vegetable stock, non-dairy milk, and pasta. If using spaghetti, break it into smaller pieces so it fits and is submerged in the liquid. Mix thoroughly.
• Cook the Pasta

  Bring the mixture to a boil, then reduce the heat to simmer. Keep the lid off to allow the liquid to reduce. Stir occasionally to ensure the pasta doesn’t stick together.

  Cook until the pasta is al dente (with a slight bite) and the sauce has thickened.
• Finish and Serve

  Stir in the nutritional yeast (if using). Taste and adjust seasoning with salt if needed.

  Serve topped with roughly torn basil leaves and a sprinkle of chilli flakes, if desired.

• Prepare the Vegan Cream Cheese:

  Line a colander with muslin or a clean tea towel and place it over a pot to catch the liquid.

  Pour the soy yoghurt into the muslin-lined colander, sprinkle with a pinch of salt, and cover with a plate or wrap.

  Allow it to drain overnight in the fridge to thicken.
• Prepare the Carrot 'Salmon':

  Preheat your oven to 180°C.

  Place the carrots on a baking tray and sprinkle with 1 tbsp of salt.

  Bake the carrots for 40 minutes until they are tender. Allow to cool.
• Make the Marinade:

  In a bowl, combine the boiling water, smoked paprika, garlic powder, tamari, and blended nori sheet. Stir well to mix.
• Marinate the Carrots:

  Once the carrots are cool, carefully peel them into long, thin slivers.

  Massage the carrot slivers with a pinch of salt.

  Place the carrots in a container, cover with the marinade, seal, and refrigerate for at least 24 hours to absorb the flavours.
• Serve:

  Spread a generous layer of vegan cream cheese on each cracker or bagel.

  Remove a few carrot strips from the marinade, shaking off any excess liquid, and place them on top of the cream cheese.

  Garnish with chopped chives, dried mixed herbs, black pepper, and capers if desired.

• Cook the Noodles:

  Prepare the noodles according to the instructions on the package. Set aside.
• Prepare the Paste/Sauce:

  Peel the garlic and ginger.

  If you want the curry less spicy, de-seed the red chilli.

  Place all paste/sauce ingredients in a blender. If using a standard blender, chop the garlic and ginger first. Blend until smooth.
• Prepare the Vegetables:

  Finely chop the scallions, red pepper, and sugar snap peas.

  Remove the root end of the pak choi and chop into bite-sized pieces.
• Cook the Curry:

  Heat a non-stick, wide-bottomed pan over high heat.

  Add the chopped scallions and red pepper, cooking for 2 minutes while stirring. If the vegetables start to stick, add 2 tablespoons of the paste/sauce to deglaze the pan, incorporating any caramelisation from the bottom.

  Add the pak choi and cook for another minute, then add the remaining paste/sauce and the noodles. Stir well to incorporate all ingredients. When the curry comes to a boil, remove it from heat.
• Garnish and Serve:

  Garnish each serving with toasted sesame seeds, sliced chilli, and radish. Season with salt and pepper to taste.

  Serve with a wedge of lime. Enjoy!

• Preheat the oven:

  Preheat the oven to 200°C (fan).
• Cook the pasta:

  Fill and boil the kettle. In a large pot, add the boiled water and 1 tsp of salt, then cook the pasta according to the package instructions.

  Drain and rinse once cooked.
• Prepare the vegetables:

  Chop the red and yellow peppers, courgette, and leek into bite-sized pieces. Be sure to wash the leek thoroughly, especially in the centre, as soil often hides there. Include the green part of the leek.

  Peel and chop one of the red onions into half-moon slices.
• Roast the vegetables:

  Spread the chopped veg across two baking trays, drizzle 1 tbsp of oil per tray, and season with a generous pinch of salt. Bake for 30 minutes, stirring once or twice, until the edges of the peppers, onions, and leeks start to char slightly.
• Make the tomato sauce:

  Peel and finely dice the second red onion and the garlic.

  In a large pot, heat 1 tbsp of oil over medium heat. Add the chopped onion and garlic, and fry for 4–5 minutes until the onion starts to soften and brown.

  Add the chopped tomatoes, 1 tsp of salt, and 1 tbsp of maple syrup.

  Bring to the boil, then reduce the heat to medium and simmer for 10 minutes, stirring regularly.

  Taste and adjust the seasoning as needed. Remove from the heat.
• Make the béchamel sauce:

  In a separate pot over medium heat, add 3 tbsp of oil.

  Once hot, sift in 3 tbsp of white flour and whisk together to form a roux (a thickening agent for the sauce).

  Cook for 1 minute, stirring continuously.

  Slowly add the oat milk, stirring continuously to avoid lumps.

  Bring to the boil and allow the mixture to thicken.

  Season with a generous pinch of salt and a small pinch of black pepper. Taste and adjust the seasoning.

  Add the nutritional yeast if you have some, then remove from the heat.
• Assemble the pasta bake:

  Remove the roasted vegetables from the oven and mix them into the tomato sauce along with the cooked pasta.

  Stir well, then transfer the mixture to a large casserole dish.

  Pour the béchamel sauce over the top of the pasta and vegetable mixture.
• Bake:

  Bake in the oven for 15 minutes, until the top is golden and the dish is heated through.

• Press the tofu:

  Place the tofu block on a chopping board and set a weight on top to press it. This helps remove excess moisture, making it easier to brown when cooking.
• Make the plum sauce:

  Halve the plums, remove the stones, and add them to a blender along with the onion, vinegar, maple syrup, soy sauce, ginger, clove, cinnamon, fennel, allspice, black pepper, and salt. Blend until smooth.

  Pour the mixture into a saucepan and bring to the boil.

  Reduce to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens and the raw onion and ginger flavours mellow. Set aside.
• Make the teriyaki sauce:

  Rinse the blender and add all the teriyaki sauce ingredients (ginger, garlic, chilli, lemongrass, tamari, maple syrup, and water). Blend until smooth. If you don’t have a high-speed blender, finely chop the ginger, garlic, and lemongrass before blending. Set aside in a jug.
• Make the pancakes:

  In the blender, combine all pancake ingredients (flour, water, salt, flax seeds, and sesame oil) and blend until smooth. The batter will be loose and runny, which is fine.
• Cook the tofu:

  Slice the pressed tofu block in half.

  Heat a non-stick frying pan until very hot. Add 2 tbsp of oil and fry the tofu until evenly browned on both sides. Remove from the pan and slice into thin strips at a slight angle.

  Return half the tofu to the pan, pour half of the teriyaki sauce over it, and cook until the tofu absorbs the sauce and becomes glazed. Repeat with the remaining tofu and teriyaki sauce. Set aside.
• Cook the pak choi:

  Cut the base off the pak choi and separate 4 long stalks. Add these to the pan with 4 tbsp of water to deglaze it. Use a wooden spoon to scrape up any flavour stuck to the pan.

  Cook until the pak choi softens slightly but remains vibrant green. Add more water if it evaporates too quickly.
• Cook the pancakes:

  Heat a clean non-stick frying pan over high heat, then reduce to medium. Add 1 tbsp of oil and pour in enough batter to create a thin, crêpe-like pancake.

  When bubbles form and the top dries out, flip the pancake and cook until the other side is golden brown. Repeat with the remaining batter, yielding about 6 pancakes.
• Plate up:

  Place a pancake on each plate and spread a generous amount of plum sauce on top. Thinly slice the pak choi, scallions, and carrots on a diagonal, and sprinkle them over the plum sauce. Add about ⅙ of the tofu to each pancake.

  For a final touch, finely slice a red chilli and sprinkle it along with sesame seeds over the top.

  Serve and enjoy!

• Put your pasta on to boil in salted water and cook according to pack instructions. Finely chop the garlic, chop the mushrooms and onion and slice chilli removing the seeds. Pick and chop your herbs
• To cook your mushrooms (oil free) Heat a large non stick pan over a high heat, add the onions and garlic, reduce the heat to medium and cook for 2 minutes, to brown slightly, stirring occasionally, when they begin to stick to the pan add a good splash of veg the stock and mix well, continue to cook for another 2 minutes.
• Add the chopped mushrooms and cook for 3-5 minutes, adding the tamari and stock when they begin to stick to the pan. Continue to add the stock as needed. While the mushrooms are cooking make the cashew sauce
• For the cashew sauce, blend all the sauce ingredients on high speed until very smooth. Add to the sauce to the mushrooms and reduce the heat to low so the sauce does not thicken to much. Drain the pasta when cooked, keeping some of the pasta water (which is great to give a silky texture to the sauce) Mix the pasta into the mushrooms and sauce, coating the pasta well and adding a little pasta water until you get your desired creamy texture. Taste and season if need. Serve with the fresh herbs and few chilli slices and Enjoy!

• Preheat the oven

  Preheat the oven to 180°C (fan).
• Prepare the vegetables:

  Roughly chop the red and yellow peppers, carrots, and onion.

  Chop the cauliflower into florets and the sweet potato into bite-sized pieces.

  Peel and quarter the onion, and peel the garlic cloves.

  Toss all the vegetables and garlic in the oil and sprinkle each tray with ½ tsp salt.

  Place the cauliflower on one tray, the sweet potato on another, and the remaining vegetables on a third tray.

  Roast for 30 minutes or until cooked through, with the cauliflower nicely charred. (You can roast the vegetables a day in advance and store them in the fridge until needed.)
• Toast the spices:

  While the veg is roasting, toast the curry powder, ground coriander, garam masala, turmeric, and ground cumin in a large non-stick pan over medium-low heat for 1-2 minutes.

  Set aside.
• Prepare the sauce:

  Once the veg is roasted, set aside the cauliflower and sweet potato.

  Peel the roasted garlic to reveal the soft centres.

  In a food processor or blender, combine the roasted carrots, peppers, onion, garlic, toasted spices, desiccated coconut, ground almonds, tinned coconut milk, and chopped tomatoes. Blend until smooth.
• Cook the chickpeas:

  In the same pan used for toasting the spices, heat ½ tbsp of oil over medium heat.

  Add the drained and rinsed chickpeas and cook for 1-2 minutes.

  Add the chopped fresh coriander (including finely chopped stalks) and stir well.
• Combine and simmer:

  Pour the blended curry sauce into the pan with the chickpeas. The sauce will thicken as it heats, but it will loosen slightly during cooking.

  Simmer the sauce for 3-5 minutes.

  Add the roasted cauliflower and sweet potato to the pan and cook for an additional 3-5 minutes until heated through and the flavours have melded.

  Taste and adjust seasoning with additional salt or tamari if needed.
• Serve:

  Serve the curry with brown basmati rice and garnish with fresh coriander.

  Enjoy!

• Prepare the Cashews:

  Soak the cashew nuts in boiling water for 10 minutes. Drain and rinse.
• Make the Sauce:

  Blend the soaked cashews, oat milk, lemon juice, garlic powder (if using), and salt in a blender until smooth. Set aside.
• Cook the Pasta:

  Cook the pasta according to the packet instructions in salted water. Reserve some pasta water before draining and rinsing the pasta.
• Prepare the “Facon” Marinade:

  Mix the tamari, apple cider vinegar, water, maple syrup, smoked paprika, tomato purée, garlic powder, and a pinch of salt in a bowl.
• Cook the Mushrooms:

  Slice the king oyster mushrooms lengthwise into thin strips.

  Heat a non-stick pan over high heat. Add the mushroom slices and press them using a similar-sized pan or weight for 2–3 minutes until browned. Flip and repeat on the other side.

  Remove from the pan and toss the browned mushroom strips in the marinade, ensuring even coating.

  Lower the pan heat to medium and return the marinated mushrooms to the pan. Cook for about 1 minute on each side. Remove and let cool slightly.
• Slice the “Facon”:

  Once cooled, slice the mushrooms into thin strips resembling bacon (approx. 1.5 cm x 1.5 cm).
• Combine Pasta and Sauce:

  In a clean non-stick pan over high heat, add a small amount of the sauce and the cooked pasta.

  Pour in the remaining sauce and bring to a boil. Stir until the pasta is well coated.

  If the sauce thickens too much, add a little reserved pasta water to achieve the desired creamy consistency.
• Serve:

  Divide the pasta onto plates and garnish generously with the sliced “facon.” Add fresh basil leaves for a finishing touch. Enjoy!

• Prepare the Cashews:

  Fill and boil the kettle.

  In a bowl, cover the cashew nuts with boiling water and leave them to soak while you prepare the other ingredients. Ideally, let them soak for 10 minutes.
• Make the Tartare Sauce:

  Roughly chop the capers, gherkins, and parsley.

  Mix them with the vegan mayo and mustard.

  Leave the tartare sauce in the fridge until your Filet 'no' Fish burgers are cooked.
• Prepare the Burgers:

  Drain and rinse the chickpeas. Drain the cashew nuts.

  Press the tofu to remove any excess moisture.

  In a food processor, add the chickpeas, tofu, nori powder, salt, garlic powder, and the drained cashew nuts.

  Pulse blend until smooth but with some texture.
• Shape the Burgers:

  Remove the mixture from the food processor and shape it into 4 square-shaped burgers (each approximately 100-120g).
• Prepare the Breadcrumb Mixture:

  Blend the breadcrumb ingredients until you have fine breadcrumbs.
• Make the Flax Egg:

  In a cup, mix the ground flaxseed with water. Set it aside to thicken.

  Once thickened, mix with the oat milk.
• Set Up Your Breading Station:

  Put the flour in a large, flat bowl or plate.

  Transfer the flax egg mixture to another flat bowl or plate.

  In a third flat bowl, mix the breadcrumbs, turmeric, paprika, nutritional yeast, and salt.
• Bread the Burgers:

  First, dip one burger at a time into the flour, ensuring it's completely covered. Then, move it to the flax egg mixture and coat it well on all sides. Finally, coat it with the breadcrumb mixture on all sides.

  Tip: Use one hand for the flax egg stage and the other for the breadcrumb stage to keep things cleaner.

  Repeat until all burgers are coated. If the burgers are delicate, use a burger turner to handle them carefully.
• Cook the Burgers:

  Heat 2 tbsp of oil in a non-stick frying pan on high heat.

  Reduce to medium heat, then add the burgers a few at a time, ensuring they have space to brown evenly on all sides.

  Repeat until all the burgers are cooked.
• Assemble the Burgers:

  Lightly toast the buns. Spread tartare sauce on both halves of each bun, add a slice of vegan cheese, and top with the Filet 'no' Fish burger.

  Enjoy!

• Prepare the Pasta:

  Fill a pot with 3 L of water and bring it to a boil.

  Once boiling, reduce to medium heat and add 1 tbsp of salt.

  Add the dried pasta and cook according to the package instructions.
• Prepare the Lentils:

  Drain and rinse the cooked lentils.
• Chop the Vegetables:

  Finely chop the onion, garlic, and red chilli.

  Grate the carrot.

  Slice the button mushrooms and chop the stalks.
• Cook the Base:

  Heat a non-stick, wide-bottomed pan over high heat.

  Add the chopped onion, garlic, and chilli; reduce the heat to medium and cook for 4-5 minutes until they start to brown, stirring occasionally.

  If anything starts to stick to the bottom of the pan, add 4 tbsp of water and use your wooden spoon to 'deglaze' the pan.
• Add the Mushrooms:

  Add the chopped mushrooms and cook for 3-4 minutes, stirring occasionally, until they start to char.
• Add the Carrot:

  Add the grated carrot and cook for 2 minutes. If the vegetables stick to the pan, add 2 tbsp of water, stirring occasionally.
• Combine the Ingredients:

  Add the drained lentils, chopped tomatoes, salt, and pepper.

  Bring to a boil, then lower the heat and simmer for 5-10 minutes.
• Adjust Seasoning:

  Taste and adjust the seasoning as needed.

  If using basil, remove the leaves from the stalk, finely chop the stalk, and add it to the sauce.
• Finish the Dish:

  Drain the cooked pasta, reserving a cup of pasta water.

  Add the cooked pasta to the sauce along with 6-7 tbsp of reserved pasta water and mix well.

  Taste and adjust the seasoning if necessary.

• For the base layer blend all the ingredients in a food processor and transfer to a parchment lined tray, we used a 33x23cm size tray, if you use a smaller one you will get a thicker caramel square, and a bigger tray will give you a thinner square. Spread the base out in an even layer, pop in the freezer for 5 minutes to help it set.
• While the base is setting, start the caramel, melt the oil and peanut butter over a low heat, whisking to combine. Blend the dates in a food processor for a few minutes then add salt and the melted oil and peanut butter and continue to blend until it becomes a combined paste, add the water and blend until it is incorporated making a lovely caramel texture. Spread the caramel over the chilled base in an even layer, covering the base.
• To make the chocolate top layer simply melt the cocoa butter over a low heat until just melted, remove from the heat, try not to overheat. Whisk the cocoa powder into the melted cocoa butter, making sure there are no lumps, then whisk in the maple syrup. The mixture should have a pouring consistency. Pour over the caramel to cover evenly and allow to set at ambient room temperature. When nicely firm and set, cut into desired size square and try not to eat all in one go they are so delicious and smoreish!

• Peel and finely chop the ginger. Remove the end off the chilli (and if you don’t like it spicy, remove the seeds too) and finely chop.
• Finely chop the aubergine into small pieces (we like using a serrated knife as it chops aubergine easiest). Finely chop the oyster mushrooms.
• Put a large saucepan on a high heat and add the oil and leave it to heat up for a minute. Add the chilli and the ginger and cook for 2 minutes, stirring regularly. Add the oyster mushrooms and cook for 3-4 minutes.
• Add the aubergines and cook for 2 minutes stirring regularly. Add the tamari and cook for a further 2 minutes, continuing to stir well, so that all the aubergine and mushrooms gets infused with the lovely tamari flavour. Now add the 5 tablespoons of water and cook stirring regularly until the aubergine becomes soft and cooked.
• In the meantime, drain and rinse the chickpeas thoroughly. Roughly chop the coriander/basil/chives and set aside.
• Then add all the remaining ingredients into the pan and cook for 5 minutes, when it boils, then reduce to a simmer.
• Remove from the heat, taste and adjust the seasoning to your pallet. Garnish each serving with some chopped coriander/basil/chives and if you like it spicy, additional chilli flakes go great as a topping, too. Enjoy.

• Prep the vegetables by finely slicing the garlic and onion.
• Peel and chop the butternut squash and carrots into equal-sized pieces (they can be rough since the soup will be blended).
• Heat a large non-stick pot on high heat.
• Once hot, add the sliced onion and fry for about 4 minutes until soft, stirring occasionally. If it starts to stick, add 3-4 tablespoons of water to deglaze the pan.
• Add the minced garlic and fry for a further minute until fragrant.
• Add the roughly chopped carrots and butternut squash to the pan, seasoning with 2 tsp of salt and adding a couple of sprigs of fresh thyme.
• Pour in the low-fat coconut milk and 2 litres of vegetable stock, then add 1 tsp of black pepper.
• Bring the mixture to a boil, then reduce the heat.
• Taste the soup and adjust the seasoning with additional salt and black pepper if needed.
• Blend the soup until smooth using an immersion blender or food processor.
• Ladle the soup into bowls and top with toasted pumpkin seeds and a sprinkle of chilli flakes.
• Enjoy!

• Cook the Rice: Place the rice and vegetable stock in a pot. Add the turmeric and mix it thoroughly through the rice to give it a lovely yellow colour. Cover the pot with the lid slightly ajar and cook on high heat. Once it reaches a boil, reduce the heat to low, keeping the lid slightly ajar, and simmer until all the water is absorbed (about 30-40 minutes).
• Prepare the Vegetables: In a bowl, grate the carrot. De-seed and chop the red pepper and cut the courgette into bite-sized pieces. Finely chop the leek (use both the white and green parts) and peel and finely chop the garlic.
• Cook the Vegetables: Place a large non-stick saucepan over high heat. Once hot, add the leek and garlic and cook for 2-3 minutes, stirring regularly. If the mixture starts to stick, add a couple of tablespoons of water and scrape off any charring from the bottom of the pan.
• Add More Vegetables: Add the grated carrot, courgette, and chopped red pepper along with the salt. Cook for another 4 minutes, stirring regularly. If needed, add a bit of water to prevent sticking.
• Combine Flavours: Add the red wine, chopped tomatoes, mixed herbs, black pepper, smoked paprika, maple syrup, tamari, and lemon juice. Stir well and bring to a boil. Reduce the heat and simmer for 5 minutes.
• Adjust Liquid if Needed: If all the liquid has been absorbed and the rice is not yet tender, add a bit more boiling water and mix well.
• Final Steps: While the rice finishes cooking, chop the sugar snap peas in half and finely chop your chosen fresh herbs.
• Combine and Cook: Once the rice is cooked (soft and fluffy), add the tomato and vegetable sauce along with the sugar snap peas. Mix everything well and cook for an additional 2 minutes.
• Season and Serve: Taste the dish and season with salt and pepper if necessary. Garnish with the chopped fresh herbs and serve. Enjoy!

• Prepare the Cashew Cheese Sauce:

  Soak the cashew nuts in boiling water for 5 minutes.

  Drain and rinse the nuts, then add them to a blender along with the oat milk, garlic powder, lemon juice, and salt. Blend until smooth. Set aside.
• Prepare the Filling:

  Heat a non-stick pan over high heat.

  Add the red onion, spring onions, and red chilli. Sauté for 2 minutes, stirring continuously.

  Add the cumin seeds, ground cumin, smoked paprika, cinnamon, ground black pepper, ground coriander, tamari, lime juice, and a pinch of salt. Fry for 30 seconds.

  Stir in the black beans and cherry tomatoes. Mash slightly while cooking for another 2 minutes. Set the filling aside.
• Assemble the Quesadillas:

  Clean and dry the pan. Heat it over medium-high heat.

  Place one tortilla in the pan and warm it for 10 seconds.

  Spread approximately 3 tablespoons of the cashew cheese sauce over the tortilla.

  Add a generous dollop of the black bean filling onto one half of the tortilla. Top with sliced avocado, a sprinkle of fresh coriander, and some chopped chilli.

  Fold the tortilla in half. Cook until the edges begin to brown and crisp.

  Remove from the pan, transfer to a chopping board, and slice.
• Repeat for the Remaining Tortillas:

  Follow the same process for the remaining tortillas and fillings.

  Store any leftover cashew cheese in an airtight container in the fridge for up to 5 days.
• Serve and Enjoy:

  Serve the quesadillas hot with additional cashew cheese, lime wedges, or a side of salsa if desired.

• Preheat oven to 180ºC (350ºF, Gas Mark 4).
• Chop the sweet potatoes and regular potatoes into a uniform size so that they will cook evenly. Put them into a medium sized pot, cover with water and boil until soft, about 20-25 minutes.
• In another medium sized pan, add 2 tbsp oil and grate in the 2 parsnips.
• Add the thyme leaves and fry for a minute before adding in the lentils and then the tamari. Slowly add in the veg stock so it starts to evaporate and the lentils start to absorb it slowly. Add 1/2 a heaped tsp of black pepper and then the rest of the veg stock, letting it slowly evaporate.
• While these two pots are cooking you can make the coriander pesto by adding all the pesto ingredients to a blender and blend till smooth.
• Once this is done, you will see that the liquid in the lentil mixture has evaporated significantly. Make sure that there is still a decent bit of moisture so that the potatoes will absorb it. Add in the fine beans and mix through the hot lentil mixture, letting them cook in that heat.
• The potatoes should now be ready (a knife cuts through them very easily). Drain the water and add 1 tsp salt and the oat milk. Then mash them all together.
• Remove the bay leaves and then line the lentil and veg mix at the bottom of a casserole tray, drizzle some of the coriander pesto on top of the lentil mix and distribute the mash evenly on top. Score it with a fork to make it look nice and even.
• Bake in the oven for 25 minutes until it crisps along the top.
• Finish by drizzling with the remaining coriander pesto before serving. Enjoy!

• Drain and rinse the chickpeas and lentils. Peel and finely chop the garlic and ginger, chop the scallions, and halve the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.
• Heat the oil in a large non-stick pan over high heat. Add the garlic and ginger to the pan, then reduce the heat to medium. Cook for 2 minutes, stirring occasionally.
• Add the scallions, cherry tomatoes, coriander stalks, and 1 tsp of salt to the pan. Cook for a further minute.
• Add the coconut milk, lentils, and chickpeas. Stir well. Then, add the curry powder, ground cumin, turmeric, remaining salt, black pepper, tamari/soy sauce, and lime juice. Bring to a boil, then reduce to a simmer for 5 minutes.
• A few minutes before serving, add the spinach to wilt. Taste and adjust seasoning if needed.
• Serve with toasted pitta breads, fresh coriander, and chilli flakes, if desired. Enjoy!

• Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes
• Saute the onions, garlic and ginger in 4 tbsp of water in a large pan on a high heat for 5 minutes. Stir regularly, adding more water if they start to stick to the bottom of the pan. When the onions are soft, add the courgette, tomatoes and 1 tsp salt. Cover the pan and cook gently over a low heat for 5-10 minutes, stirring occasionally.
• Add the lentils, spices, tamari, lime juice, the remaining salt and 2 litres of water, and bring to the boil. Reduce to a low heat and simmer for 25 minutes, or until you are happy with the texture of the dahl. Stir regularly, as lentils have a tendency to stick
• Finely chop the coriander and sprinkle over the dahl. Serve with brown rice or toasted wholemeal pitta breads, cut into soldiers. Mango chutney is also a nice accompaniment

• Prepare the Flax Mixture: In a glass or cup, combine the ground flaxseeds and water. Allow it to sit for 5 minutes, until it forms a gel-like consistency.
• Combine the Dry Ingredients: In a large bowl, add the flour, ground cinnamon, baking powder, and bread soda. Stir to combine.
• Blend the Wet Ingredients: In a blender, add the peeled bananas, sunflower or coconut oil, liquid sweetener, and the flax mixture. Blend until smooth.

  If you don’t have a blender, simply mash the bananas in a bowl and thoroughly mix in the other wet ingredients until smooth.
• Mix the Batter: Pour the wet mixture into the bowl with the dry ingredients. Stir until a smooth batter forms.
• Add the Chocolate Chips and Walnuts: Fold the chocolate chips and chopped walnuts into the batter until evenly distributed.
• Prepare the Baking Tray: Line a baking tray (approximately 23cm x 15cm x 5cm) with baking parchment.
• Pour and Decorate: Pour the batter into the lined tray. For added decoration, slice a banana lengthwise and place it on top of the batter. Scatter a few extra chocolate chips on top if desired.
• Bake: Bake for approximately 60 minutes, or until a skewer inserted into the centre comes out clean.
• Cool and Serve: Allow the banana bread to cool in the tray, then slice and enjoy!

• Drain and rinse the chickpeas and lentils.
• Peel and finely chop the garlic and ginger. Chop the scallions (spring onions) and halve the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.
• Heat a large non-stick pan over high heat. Add the cumin seeds and fennel seeds to the pan and toast for 30 seconds.
• Add the chopped scallions, garlic, and ginger to the pan. Reduce the heat to medium and cook for 2-3 minutes, stirring occasionally. Add the ground cumin, curry powder, and turmeric, and cook for another 20 seconds.
• Add the cherry tomatoes and a pinch of salt.
• Add the drained lentils, chickpeas, chopped tomatoes, and the vegetable stock. Stir well.
• Add the tamari, spinach, lime juice, and sweetener (if using). Bring to a boil, then lower the heat and simmer for 2 minutes.
• Stir in the chopped coriander before serving. Taste and adjust seasoning if needed.
• Serve with toasted pitas and garnish with fresh coriander leaves. You can also add chilli flakes if desired. Enjoy!

• Roast the Sweet Potatoes:

  Preheat your oven to 180°C (fan).

  Chop the sweet potatoes into small chunks and place them on a baking tray.

  Roast for 25 minutes or until cooked through.
• Prepare the Fritter Mixture:

  In a large mixing bowl, finely chop the garlic, red onion, red chilli, and coriander.

  Once the sweet potatoes are roasted, mash them together with the chickpeas, 1 tsp of salt, tamari, ground cumin, a generous pinch of black pepper, and lemon juice until well combined.
• Incorporate Peas:

  Add the peas to the mixture and gently mix through until evenly distributed.
• Shape the Fritters:

  Flatten out the mixture and cut into desired shapes. A 7-8 cm scone cutter works well for this.
• Prepare the Coating:

  In a separate bowl, mix the sieved gram flour with a generous pinch of salt, a pinch of black pepper, and water to create a coating mixture.
• Cook the Fritters:

  Heat a non-stick pan over high heat. Once hot, reduce to medium-high heat.

  Coat each fritter in the gram flour mixture and fry in the pan until golden, about 3 minutes per side.

  Repeat until all fritters are cooked.
• Serve:

  Allow the fritters to cool slightly before serving. Enjoy with hummus or your preferred dipping sauce!

• Cook your pasta as per instructions on the pack in well salted water. While it is cooking time to make the creamy red pepper sauce sauce.
• Blend all ingredients for the sauce (except the basil) till smooth.
• Drain the pasta, keeping some pasta water aside. Add the drained pasta and cashew sauce to the empty pot, mix well over low heat until warmed through, adding a few tablespoons of pasta water if needed and simmer until the sauce has thickened nicely to your desired consistency.
• Pick the basil leaves and roughly chop. Taste and season before serving with the chopped basil. Enjoy!!

• Prepare the Ingredients:

  Peel and finely chop the onions and garlic.

  Deseed and finely chop the chilli.

  Peel and finely grate the ginger.

  Chop the aubergine and potatoes into bite-sized pieces (leave the potato skin on if desired, ensuring any blemishes are removed).
• Cook the Base:

  Heat a large saucepan over high heat. Once hot, reduce to medium and add the chopped onions, garlic, ginger, and chilli. Cook for 3-4 minutes, stirring occasionally, until the onions start to brown. If the mixture begins to stick, add 2 tbsp of water to loosen.
• Add Vegetables and Spices:

  Add the chopped aubergine, potatoes, and spices (cumin, coriander, fennel seeds, turmeric, cardamom, and 1½ tsp salt) to the pan. Cover with a lid and cook for 10-15 minutes, stirring occasionally to prevent sticking. If the mixture sticks, deglaze the pan by adding a couple of tablespoons of water and scraping any caramelised bits from the bottom with a wooden spoon.
• Finish Cooking:

  Add the vegetable stock, tinned chopped tomatoes, and maple syrup to the pan. Season with ½ tsp black pepper and an additional tsp of salt. Cook for another 10 minutes to allow the flavours to blend.
• Adjust Seasoning:

  Taste and adjust the seasoning with more salt, black pepper, a squeeze of lime juice, or a pinch of chilli powder if desired.
• Garnish and Serve:

  Roughly chop the fresh coriander. Divide the curry between warmed bowls, garnish with chopped coriander and toasted flaked almonds, and serve.

• Heat the oil on a medium heat.
• Thinly slice the onion and garlic and add to the pan.
• Grate the ginger into the pan. No need to remove the skin!
• Thinly slice the chilli and add to the pan.
• Add the spices and cook for 30 seconds.
• Add the chopped tomatoes, coconut milk and chickpeas.
• Add the salt and pepper.
• Chop the coriander and add to the pan along with the lime zest.
• Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!