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High Protein Vegan Stroganoff Pasta

This recipe is inspired by ElaVegan's delicious mushroom stroganoff with some added extras like TVP (textured vegetable protein) and gluten-free legume pasta to up the protein in this meal. Each serve contains 56g of plant-based protein!

Apricot and Custard Tart with Persian Syrup

"This gorgeous tart is so perfect for summer because it's served cold and features beautiful apricots which are sweet and juicy now. It also features a layer of my Persian spice glaze which gives this dessert wonderful top notes of orange blossom and cinnamon and makes it all the more special." Recipe from Katie White's cookbook, The Seasonal Vegan.

Smoked Tomato Sauce

"The first time I tried this sauce it literally blew my mind. I'd never tasted something with so much punch, depth, heat all at once. I was honoured to be given the recipe by incredible chef Ben Day, and have been making a big batch every summer ever since. It's a bit of a day project but so worth it. Summer is the time as tomatoes are ripe and in abundance. This is such a delicious way to extend summer flavours through the year." Recipe from Katie White's cookbook, The Seasonal Vegan.

Chickpea Curry with Kale (gut-friendly)

This chickpea curry is a gut-healthy, low FODMAP recipe, and tastes so good! Did you know that chickpeas are high in dietary fibre? Studies have found that eating chickpeas can help make bowel movements easier and more regular. They're also a good source of protein, carbohydrates, manganese, folate, iron and phosphorus. Plus this dish includes the wholesome nutritional goodness of kale, tomatoes, ginger, greens of leeks (dark green top part of leek - these are low FODMAP), tahini and brown rice.

Homemade Vegan Chocolate Bark


Natural, dairy-free chocolate bark that's easy to make at home, using cacao butter, cocoa powder, maple-roasted cashews and pepitas, and other healthy ingredients. A wholesome, crunchy, chocolatey snack that everyone can enjoy. For a nut free version, replace the cashews nuts with sunflower seeds.

Greek Stuffed Zucchini Flowers with Baked Potato Wedges

A delicious summery Greek dish, these stuffed zucchini flowers or louloudakia gemista (λουλουδάκια γεμιστά) are traditionally vegan, with fragrant aromas from the fresh herbs and spices used. Baked with golden potato wedges, the zucchini flowers are cooked until the rice is soft and the flowers practically melt in your mouth.

Satay Tofu Noodle Bowl


A versatile tofu noodle bowl. All you need to do is prep the tofu and satay sauce, then you can use the ingredients we've listed or change them up with your favourite veggies. We used zucchini, carrot, pickled cabbage and fresh mint, but you could also use cucumber, edamame or anything else you like!

Date & Walnut Protein Energy Balls

"These energy-packed protein balls are incredibly easy to make. I eat them on long bike rides for training fuel or take them on the go for simple snacking. Creating them is a straightforward process that involves combining just a few simple ingredients, and the results are delicious. If you don't have a food processor, you can just chop the dates and nuts into tiny pieces and mix everything together in a large bowl." ~ Tyler Tafelsky

Mini-Potato Cake Canapé with Avocado, Tomato & Gherkin

A fun and easy to make canapé recipe using store-bought vegan mini potato cakes/scallops as the base. We topped them with avocado, fresh tomatoes, gherkin and garnished them with watercress. You can get creative with this recipe and switch up the toppings using other ingredients! They're perfect for kids parties or any other type of celebration.

Easy Beetroot Hummus

Make your own delicious, creamy beetroot hummus in minutes. Serve with crackers, vegetable sticks, corn chips, pita bread, soya sticks. Whatever you desire!