Our Recipes

Quick & delicious, vegan friendly recipes designed to help you lose weight, skyrocket your energy & feel amazing!
Autumn fruit 3 waysWe're well and truly into Autumn and one of the silver linings of saying goodbye to summer and hello to the chillier evenings is the abundance of seasonal fruit. Here we celebrate the best of Autumn fruit with pears, apples and blackberries, and mixed them up into 3 different desserts… First up is the traditional fruit filled Austrian Strudel with layers of flaky filo pastry and almonds, the next is a delicious crumble and finally a Galette, which is a simple flat rustic tart, from the Norman word meaning a flat cake, our version here is a simple open tart with a lovely shortcrust pastry crust.
Easy Vegan Chilli 3 WaysChilli 3 ways! Here’s a cool recipe on how to make a chilli and serve it 3 different ways to make it more interesting - the idea was to spend less than €10 feed 2 people for 3 different dinners, so we made a loaded chilli baked potato, sweet potato chilli burrito and a 3 bean chilli and couscous.
‘Cheesy’ Nacho BowlA healthier take on the original here, as we bake the tortillas instead of deep-frying them. Combined with a lovely zingy salsa and refried black beans, it makes a fab shared snack for parties - defo one of our fav sharing party plates! This is based on a Mexican dish called chilaquiles, which we had a variation of in our friend Luca's fab café, the Fumbally. If you're in a rush, simply replace the tortillas with your fav tortilla chips to save time! For the cheese recipe, click here - https://www.youtube.com/watch?v=CP5NZe7m0fg
Happy Heart PancakesThese are a great one for the weekend or when you have a little more time. These are best made small, as if they are too large they can be hard to flip. The batter lasts for 3 days in the fridge so can be pre-made the night before.
Vegan Hoisin “Duck” PancakesNeed a mid-week dessert that won't completely derail your good intentions? Check out these delicious chia see puddings. This also works as a super delicious brekkie, packed with fibre, protein and omega 3s while being low in calories and fat! We never liked the texture of chia seed pudding until we came up with this recipe. The rice milk and banana give it a nice sweetness and the oats give it a bit more fibre and a change of texture.
Bombay Potato Cakes with easy Mango ChutneyHere's a delicious recipe where we've taken the flavours of a Bombay curry and turned them into a potato cake! Crispy on the outside with soft potato-pea spiced centre, these are seriously tasty and brought to the next level dipped (sometimes drowned) in a delicious mango chutney.
Epic Caramel SquaresThese caramel squares are epic and will be an instant hit with everyone who's lucky enough to taste them. They're refined sugar free, vegan, gluten free and seriously delicious.
Eating in season & epic Autumn StewThe idea of apples in a stew might sound silly but wow do they take this dish to the next level - by eating in season your veg will be more nutritious and will have less air miles and will also be better for the environment!
Vegan Pumpkin Mac & CheesePumpkin has to be one of our favourite veg, it's so useful and wholesome we had to share this Mac and Cheese recipe with a pumpkin based cheese sauce!
Shepherdless PieOur take on a classic comforting family dinner, this pie is easy to make and goes down a treat on a cold winter's night. Perfect with a simple dressed green salad.
Mushroom and lentil Spaghetti BologneseHere's a delicious easy Spaghetti Bolognese to get you off to a healthy start to the week, this took us 12 mins to make, costs less than 4 euro and feeds 4 people. It's also vegan and super tasty! It's based on a mushrooms and lentil bolognese and we use wholemeal pasta so its higher in fibre.
Low FODMAP MuffinsLow FODMAP muffins high protein berry muffins! These beauties are super tasty, take 30 mins to make, and you'll get 12. they work fantastic for breakfast or a snack and will store in an airtight container for about a week. They are one of the most popular recipes from our online Happy Gut Course. Click the link below for more details.
Chia Seed PuddingNeed a mid-week dessert that won't completely derail your good intentions? Check out these delicious chia see puddings. This also works as a super delicious brekkie, packed with fibre, protein and omega 3s while being low in calories and fat! We never liked the texture of chia seed pudding until we came up with this recipe. The rice milk and banana give it a nice sweetness and the oats give it a bit more fibre and a change of texture.
‘Pulled Pork’ BurgerWe first made this with our French friend Alex. We were very suspicious of it, but it turned out amazing - super-tasty and good enough to fool even the most carnivorous of your friends. You will need a tin of unripe green jackfruit, which is readily available in Asian stores or online. If you want to learn more about vegan cooking why not check out our online Ultimate Vegan Cooking Course.
3 Best Ways to Cook TofuWe are definite tofu lovers, tofu is bland by itself so needs to be cooked or marinated in strong flavours. It's a great source of protein and can really be the making of a dish if cooked well. If you have bad associations to it, we dare you to watch our video with our 3 favourite ways to cook it and give it another shot. One of Steve's favourite ways is a miso maple glazed tofu with sesame, Dave loves his quick easy - crispy tamari and nutritional yeast tofu, and we both are proud of our sweet chilli tofu which we make with no oil, making it lower in calories.
Rainbow Falafel | Gluten Free & Oil FreeHands up if you’re a falafel addict?! It’s safe to say we are, they’re one of our fav additions to wraps, pittas, salads or burgers. YUM! 😍😋We decided to mix things up a little and add a bit of colour with these delicious rainbow falafels! 🌈🦄They’re cheap, super easy to make and seriously tasty. We’ve got a purple beet one, green coriander one, a red pepper and sweet potato one or a yellow pepper and turmeric one, a lovely way to add colour and variety to your plate. Pair with some soft pitta or flatbreads, one of our hummus or pestos and some crunchy veg.
Vegan Bombay Potato, Tomato & Aubergine CurryCooking for yourself can be so simple once you know some core principles around quantities and cooking methods. We break down this Bombay curry so you can easily change out any ingredient to make it your own and guarantee it will be just as delicious.
Ultimate 15-minute Burger from our Happy Heart CourseWe love this recipe, really quick to make, super tasty and everyone will be looking for more, we are aware that is quite a promise but these burgers will deliver! It's hard to get decent quality breadcrumbs so we usually make our own by simply putting a few slices of decent bread in the food processor for a few minutes till they turn to breadcrumbs. It is really worth seeking out the nutritional yeast as it gives a nice distinct flavour to it.
Spaghetti BologneseA lovely quick take on the traditional Italian pasta dish. It's quick to make and tastes amazing too! Nutritional yeast is a 'cheesy' flavoured condiment that is available in all good health food stores. It brings a 'cheesy' taste to this dish, without any of the saturated fat. It's worth having in your press.
Low FOD MAP Chickpea & Mushroom CurryHere’s a fab chickpea & mushroom low FODMAP curry so perfect for anyone taking part in our Happy Gut Course. It's easy, quick, tasty, and super satisfying. There is not a lot else to say about this dish! Also goes great when served with some toasted gluten-free pittas chopped into soldiers and some of brown rice as a side. Well worth a shot.
Chick ’n’ NuggetsWe came up with more than ten different versions of these one afternoon, trying to get the right texture and bite while keeping the recipe easy and quick to make. We reckon we got it right with this recipe – let us know what you think!
Easy High Protein BurgerThis one was part of our Feburguary series – high protein quinoa and sweet potato burger! It’s super easy to make, freezes well and reheats better.
Chickpea Tikka MasalaChicken tikka masala has been called the UK’s national dish, originating when a chef added tomato soup to a curry to make it less spicy! Our version, based on chickpeas and aubergines, is rich, creamy, and lovely and ‘meaty’!
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