When your body needs a boost, this detox salad with orange miso dressing is nutritious and loaded with digestive supporting ingredients.

Crispy tofu, sweet sushi rice, creamy avocado with warming chipotle, pickled ginger and kimchi, this vegan sushi burrito is flavour packed.

Made in a single pot and ready in under 30-minutes, this 1-Pot Creamy Tomato Vegan Pasta is a busy weekday life-saver.

These fluffy gluten-free vegan banana pikelets with coconut are light, airy and so easy to make. Serve cold or warm with strawberries.

This is the only 3-ingredient vegan soup recipe you will ever need. Ready in 20 minutes!

These Vegan Bao Burgers with Peking Tempeh are loaded with gorgeous Asian flavors and packed with protein.

This vegan Portobello Mushroom Burger sings with juicy five-spice rubbed mushrooms, roasted sprouts and wasabi oil.

A nutty toasted quinoa and roast cauliflower burger with fresh coriander leaves, vegan parmesan lemon infused micro herbs.

Made with king oyster mushrooms and protein-rich chickpeas, this authentic vegan tikka masala recipe is rich and packed with flavour.

This vegan gravy is thick, glossy and rich with full flavours that are decidedly meat-like. It’s traditional without the tradition.

Cold soba noodles entwined with raw zucchini noodles, gently massaged kale leaves, crispy skinned tofu and a spicy lemongrass dressing.

This vegan eggplant involtini combines homemade cashew ricotta with sweet onion rolled in zucchini ribbons and baked eggplant.

These Deliciously Dark Poison Apples tickle my sense of whimsy. Made with charcoal, these black beauties are ready to cast a sweet spell.

These wicked vegan chocolate beetroot cakes with chocolate avocado frosting are a sweet and rich treat minus the guilt.

This Wonderfully Decadent Vegan Gingerbread Ice Cream is a deliciously creamy combination of ginger, cinnamon, nutmeg and maple.