A creamy garlic, white wine, pumpkin and sage sauce tossed through pappardelle, with white beans and herby truffled mushrooms

Spicy tempeh & peanut butter sandwich – grilled chili miso tempeh, peanut butter, kimchi, peanut butter and mayo on toasted sourdough

Soy glazed runner beans with cashews – slightly charred and tossed in a sweet and salty soy sauce glaze, with garlic and ginger

Tender baby potatoes tossed in a creamy basil and lettuce pesto. A great way to use up leftover produce!

Vegan frittata made with a blend of chickpea flour and silken tofu, with fresh green veg and topped with pesto swirls

Vegan carrot cake – lightly spiced with cinnamon and orange zest, topped with fluffy cream cheese frosting and walnuts

Spicy and smoky, vegan creamy pasta sauce with artichoke hearts, spinach and chestnut mushrooms

A fragrant vegan spicy Pho-style broth with rice noodles, dried mushrooms and wakame seaweed

Watch how to make this crisp and golden panko-crusted tofu in a creamy and fragrant katsu curry sauce

Asian-inspired savoury oats with mushrooms and wakame seaweed, topped with dairy-free crème fraiche, kimchi and sesame

Fluffy steamed bao buns filled with sticky and rich Asian mushrooms and spicy, crunchy kimchi, with creamy mayo and cooling cucumber

A trio of delicious snacks perfect for the festive period! A smooth chestnut dip, crunchy pesto pita chips and maple chipotle mixed nuts