This Veggie Hash is a vegan version of a typical portuguese meal. Delicious, healthy, easy to make and it’ll be ready in under 30 minutes.

Tasty BBQ Jackfruit Naan Pizzas

This is my ultimate burger, a substantial rice and bean burger from the first mess cookbook. The patty is vegan and gluten free.

Gluten-free vegan savoury muffins with Mediterranean flavours of sundried tomatoes, roasted red pepper, olives and pine nuts.

A clean vegan version of a protein bar that is incredibly good!

Vegan Fajita Enchiladas! These enchiladas are perfect. Roasted peppers, onions, and beans covered in a DIY enchilada sauce.

Rainbow Berry Salad with Almond Dressing. This salad is bursting with fresh fruit, crispy tofu, feta, almonds and almond-butter dressing.

Easy raw vegan chocolate brownies with a frosting.

This delicious soup is light enough for a summer meal. Sure to delight even the pickiest of eaters… ps its healthy too!

Vegan Chocolate Brownie Ice Cream – no ice cream maker needed!

Have leftover barley? Make this delish side in a snap! Oil free. Vegan. Whole food plant based. Quick & easy.

Nettle Vegan Cheesecake with pumpkin and hemp seed crust

The perfect gluten-free vegan summer cake with beautiful moist sponge, strawberry chia jam and coconut yoghurt

Buckwheat Teff Flatbread Pizza with Wild Garlic Pesto

5-Ingredient Slow Cooker Black Bean Stuffed Sweet Potatoes are easy to prepare in the slow cooker and make for a filling and festive dinner.

Cranberry Bean Pasta Fagioli! This healthy soup is packed with plant-based protein, kale and tomatoes. Vegan.

This vegan Hibiscus Chai Quinoa Porridge makes a great filling breakfast with proteins because of the quinoa.

Lemon Chocolate Easter Cake with vegan lemon curd (gluten-free & vegan)

This overnight chocolate banana chia pudding makes the perfect dessert a get together—or a really yummy snack!

Magical Moist Chocolate Cake with a secret ingredient and it is not zucchini.

Beets are astonishingly healthly and who knew they could be a perfect breakfast partner – they can, in a layered breakfast jar!

Beetroot Amaranth with Chickpeas and Purslane