Cucumber Tomato Avocado Salad (GF, DF, V, SF)

Strawberry Mango Spinach Salad with Creamy Basil Dressing – a fresh, simple taste of Spring!

Rosemary roasted carrots and sweet potatoes. Easy and packed with essential vitamins.

Guacamole Tacos with Southwestern Veggie Salsa: quick, easy, and deliciously vegan!

Easy Tomato Sauce – only a few ingredients and you have a base for different pasta sauces, pizza sauce and even soups!

Vegetable Dhansak – A mild tangy stew of vegetables and lentils. Perfect with a side of steaming hot rice.

A mildly spiced aromatic sweet corn curry flavored with coconut milk.

Humble chickpea panisse, elevated to fine dining material with a few seasonal flourishes.

Pearl Couscous and Chickpeas with Vegetables – A wonderfully satisfying dish!

The ultimate vegan dinner – sweet potato and broad bean curry.

Spiced baby eggplants make a great side dish or a useful building block for salads.

A truly delicious,c reamy, fresh and zesty soup that can be eaten hot or cold. Perfect starter to any summer lunch!

Tomato Pulao- quick and easy to make one pot meal of rice and tomatoes flavored with coconut milk.

GF, Vegan Aubergine Stacks with Red Lentils and Quinoa.

Raw Zucchini Salad – a refreshing way to use zucchini and super filling. Good quality fats and loaded with nutrients

Roasted cabbage steaks are an all-time favorite in the test kitchen. It’s inexpensive, easy to make and delicious!

These garlicky, succulent mushrooms melt in your mouth. Plus, they are ready in just 15 minutes!

This Veggie-Packed Spanish Rice is the perfect side dish. Let it simmer on the stove while you prepare the rest of your dinner!

Vegetarian meatballs with asparagus (In Italian)

Vegan black bean and squash chili that’s ready in one hour or less.

Whole roasted cauliflower with almond aioli + salsa verde is beyond delicious!

Balsamic Roasted Veggies and Rice Salad- a simple and delightful salad, that’s tasty, hearty and has a wonderfully moreish texture.