If you're looking for an easy yet elegant vegan treat, these chocolate-dipped dried persimmons are a must-try. Naturally sweet, chewy persimmons are paired with rich, velvety chocolate to create a simple dessert that feels surprisingly indulgent. Plus, you only need two ingredients to make this special treat!
Golden on the outside, soft and savoury on the inside, this gluten-free potato and zucchini frittata is the kind of simple, wholesome dish you'll come back to again and again. Packed with hearty potatoes, fresh zucchini, and lots of flavour, it's a satisfying plant-based twist on a classic favourite; perfect as a starter, for lunch, or an easy weeknight dinner served with a crisp side salad.
This vegan chick'n & rice bowl drizzled in an agave-mustard dressing is the second recipe by ETHiX Racing Team as part of their #RacedayRecipes series. A perfect power boost for sim-racing drivers to maintain high-level focus over long sessions. Steven Carlile, ETHiX Racing founder and owner says, this recipe is "all about steady energy: slow‑burning carbs, high‑quality plant protein, and roasted veggies that keep you feeling grounded through every stint."
This simple vegan apple pie is the perfect comforting dessert, filling the kitchen with the aroma of warm apples and cinnamon. Made with everyday ingredients and easy-to-follow steps, it's a great recipe for new bakers. Perfect for sharing with family and friends, it's a cosy treat that works just as well for special occasions as it does for a relaxed weekend bake.
These Blueberry Scones are a delicious twist on a classic bakery favourite. They're light, lemony scones studded with juicy blueberries and boosted with plant-based protein powder for extra staying power. Perfect for breakfast, brunch or a healthy snack, they're simple to make and full of flavour.
Ready to roll up your sleeves and get a little chocolatey? These vegan chocolate chip cookies are perfect for baking with kids – simple enough for little hands to help mix and shape, and delicious enough that everyone will be sneaking one from the cooling rack. They're a fun, feel-good treat to make (and eat) together.
This creamy gnocchi, inspired by a recipe from the Friuli Venezia Giulia region, combines béchamel, cheese and leeks with pillowy gnocchi. For a gluten-free option, use gluten-free flour in both the pasta and the sauce. I recommend starchy potatoes for the best texture. ~ Nadia Fragnito. Recipe from Nadia's cookbook Natale: Recipes for a Vegan Italian Christmas.
This timballo makes a stunning centrepiece when served at the dining table. Use a ring cake tin to mould the rice, and opt for high-quality vegan mozzarella that melts well. It's a substantial second course, perfect for carving and serving with sides. And it's gluten-free, to boot! ~ Nadia Fragnito. Recipe from Nadia's cookbook Natale: Recipes for a Vegan Italian Christmas.
Tuscan cuisine is the steward of a vast array of plant-based dishes, and beans are a particularly treasured ingredient. These simple stewed beans are filling, flavourful and healthy, making them the perfect complement to richer dishes. I experienced my first bowl of fagioli all'uccelletto in Florence after wandering the streets on a cold December day. It was the comfort food I craved. You can cook dried beans from scratch or use high-quality canned cannellini beans. ~ Nadia Fragnito. Recipe from Nadia's cookbook Natale: Recipes for a Vegan Italian Christmas.
Who knew tofu could take your baking to the next level? These Tofu Cinnamon Scrolls by Vegan Easy mentors Ally and Anthony are wholesome, subtly sweet, and packed with protein – over 15 grams per serve! The tofu adds a lovely density and keeps the dough satisfying and moist, proving once again there's almost nothing tofu can't do.