These Sourdough Banana Muffins are made with white and wholegrain spelt flours, giving them a slightly nutty flavor.

Vegan Aubergine Schnitzel has a crunchy panko breadcrumbs coating, perfectly juicy, meaty center, and served with a tomato bean sauce.

Indulge in this date bark’s luxurious combination of caramel-flavored dates, slightly savory pistachios, and buttery white chocolate.

This simple high protein vegan pasta packs 46g per serving and comes together in 15 minutes, using only six ingredients.

Orzo pasta is cooked in vegetable broth which gives it creaminess and a rich flavor.

When you’re pressed for time, whip up these fast and tasty butter beans in tomato sauce.

This comforting leek pasta with butter beans is covered in a rich and creamy sauce made from cashew nuts.

Ready in just 10 minutes, these energy balls are delicious and nutritious. They are perfect as a snack or light breakfast.