Plantbased version of Italian-American chicken parmesan with tofu. Egg and Gluten free!

Dairy free version of a tasty British classic: cheese, leek and spinach pie! Such a perfect treat for the festive season!

This family favourite Indian-inspired spiced potato curry, with spinach and chickpeas is ideal to be enjoyed with naans or fragrant rice.

Learn how to make a vegan version of an everyones favourite Chinese takeaway completely at home: Kung Pao Cauliflower.

Gluten-free protein and iron rich lentil meatballs in a rich tomato sauce. Perfect as main dish with a side or spaghetti.

Succulent plant based burgers made out of soy and gluten.

Cosy and tasty roasted butternut squash with fragrant giant couscous filling.

Gluten free and high in protein homemade red lentils pasta. Easy and cheap to make and this pasta will surprise you!

Delicious vegan fish cakes starring banana blossom. Learn how to make this British classic out of this versatile ingredient!

Rich and cosy vegetable stew with butternut squash, broccoli and cannellini beans topped with puffy British-style vegan dumplings.

Easy tomato soup with an intense and fresh flavour nicely balanced with a cheesy vegan sauce.

Nourishing savoy cabbage rolls with butternut squash and red lentils filling. Perfect both as a starter or main.

Vegan and oil-free tofu “ribs” with homemade spicy barbecue sauce enriched with mushrooms.

Nourishing and delicious borlotti beans salad, enriched with gorgeous sundried tomatoes and herbs.

Hearty, summery and refreshing potato salad with tofu, tomato, cucumber, peas and capers. Perfect as a side dish or a main.

These vegan & gluten-free cheesy courgette and turmeric potato cakes are so easy and delicious to make!

Homemade empanadas filled with tofu, borlotti beans and Mediterranean herbs and spices.

These delicious quinoa and mushroom burgers are perfect to be enjoyed in burger buns and your favorite sauces and veggies.

Super creamy and comforting low cal soup starring Brussels Sprouts and Leak.

Oven baked casserole with layers of Potato, Rice, Courgettes and Nori Sheet, and Vegan Dashi Broth.

Mouthwatering and low cal melt-in-the-mouth stuffed aubergines with a crunchy skin and a rich tomatoey filling.

Summery healthy and delicious peas and edamame beans soup top with a coconut cream sauce and rosted sesame seeds.