• ...



Reset All


Order by

Vegan Scrambled Eggs

Potatoes, carrots, firm tofu and kala namak (black salt) are the key ingredients for this mouthwatering vegan scramble by Tully.

Biscoff Cookie Truffles

A scrumptious treat that will satisfy all your sweet cravings and is super quick to make! Recipe by Eden.

Vegan Yakisoba (Japanese Stir-fried Noodles)

Yakisoba is a stir-fried noodle dish and popular street food in Japan. The vegan version is quite easy to make with colourful vegetables and a protein of your choice, such as firm tofu, seitan, tofu puffs, tempeh, etc. In this recipe by Joyful Dumplings, Shu-Chun uses pre-cooked yakisoba noodles available from most supermarkets and seitan as her preferred protein.

Crispy Air-fried Tofu Lunch Bowl

Easy to make and delicious lunch bowl with crispy air fried tofu, fresh cucumber slices and aromatic basmati rice. Recipe by Eden.

Easy Vegan Choc Coated Cherries

This is such a simple and exquisite dessert to make. Each bite of a choc-coated cherry is a burst of flavour for your taste buds.

Authentic Taiwanese Cabbage Stew

Shu-Chun of Joyful Dumplings brings us the humble Taiwanese Cabbage Stew(白菜滷). It's probably one of the most underrated Taiwanese dishes due to its simplicity using basic ingredients, however, it's quite delicious and nutritious!

Greek Vegan Kourambiedes (Κουραμπιέδες)

Kourambiedes (κουραμπιέδες) are Greek shortbread cookies traditionally made during Christmas time. You will love the divine, melt in your mouth texture of these sweet cookies.

Fablova (Vegan Pavlova)

"Pavlova is an Australian and Kiwi classic comprising a silky-soft filling and meringue-like crust, topped with whipped cream and fruit that's perfect for Christmas. If your experience of vegan pavlova has been a brick of meringue hidden under coconut cream, you've been wronged and you must try this truer-to-life version instead." Recipe extracted from Vegan Junk Food by Zacchary Bird.

Caponata (Sweet and sour eggplant stew)

"If Sicily's persona was a dish, caponata would be it: a celebration of contrasts. It is both sweet and sour. The combination of sweet and sour even has its own name, agrodolce. After two weeks in the region I had ordered caponata many times and discovered that each version had its own style, sometimes surprisingly pulpy and stewy, other times firm and cold, like a salad. My recipe has a slightly firm texture but still plays homage to its stewed nature, perfect for spreading over crusty bread or including on an antipasto platter." ~ from Nadia's new cookbook available for preorder A Vegan Summer in Southern Italy.

Easy Vegan High Protein Choc Chip Cookies


These high protein cookies are so easy to make with soybeans and they taste delicious. Simply cook a batch of soybeans in a pressure cooker, use the required amount for the recipe and refrigerate or freeze the rest to use in other recipes. Recipe by Lefki.