This wholesome, vegan friendly delish dish is just perfect for meat-free Monday! Toasty roasted cauliflower with tandoori spices, on a bed of lush mixed quinoa and alongside a coconut-cucumber salsa. Garnished with coriander and coconut flakes ā itās absolutely yummy!
Get ready for a taste of Lebanon! Mujadara is an Arabic dish of lentils, rice, crisped onion, and almond flakes boasting a variety of flavours and textures. Weāve pumped it up with a Labanese-style cannellini bean hummus and a baby marrow, feta, and a dried pomegranate salad.
This fragrant Thai soup marries a creamy coconut base with the tang of citrus and spices. Swimming with silky rice noodles, toasty cashews and a medley of vegetables, itās invigorating and itās vegan!
This cheesy gnocchi bake couldnāt be any easier! Made with a simple but flavourful tomato passata and topped with melty mozzarella and cheddar cheese. Itās a satisfying and scrumptious meal fit for any mood!
This rich and buttery risotto is swirled with peas and fresh basil, creamed with pecorino cheese, and speckled with chunks of charred baby marrow. And to top it all? The luxury of sticky braised baby onions and the sweet pop of pine nuts.
A glorious twist on a classic Mediterranean dish: a hummus of chickpeas, roast carrot, and sesame seeds is utter perfection when topped with crispy, orange-infused falafel, tzatziki swirled with mint, and strips of chargrilled baby marrow.
Platter vibe! Crispy pita, red pepper hummus-tzatziki, crispy baked falafels, zaāatar roasted aubergine and juicy baby tomatoes. Letās elevate that flavour with chopped Kalamata olives and fresh mint ā oh so perfect. Finished with fresh lemon and you have one heck of a flavour wave!
This is comfort food at itās finest, a British classic with a twist! Golden vegan beer-battered ātofishā and chips accompanied by mint-laced peas and a That Mayo Vegan dipping sauce. Super crisp on the outside, soft and tender on the inside ā need we say more?
Flavours of southern Turkish cuisine flourish in this tantalising bulgur wheat pilaf, fragranced with onion, garlic, Zaāatar spice, and rocket. Layered with roast veg, mint-infused halloumi, and refreshing tzatziki (ācacıkā in Turkish!)
For this recipe, thereās a little prep to do in advance. But donāt panic! It’s as easy as can be! Soak the samp in cold water overnight or for a minimum of 3 hours before use. This speeds up the cooking process for your delectably creamy ārisottoā.