This lasagne is layered with spinach and silkin tofu filling, between flavourful tomato sauce and delicious vegan cheese sauce layers. So satisfying whilst much lighter than the traditional kind. This is basically fat free, 100% cholesterol free and most importantly it’s 100% cruelty free.

This amazingly vibrant platter celebrates the flavours of the Middle East. It is well balanced with hot chilli and sharp onions, along side creamy beetroot dip, coconut yogurt and cooling cucumber. It is also filling and extremely nutritious with the Pealaffels, spicy roasted chickpeas and marinated eggplant providing plenty of heartiness. Why not try this for your next get-together or bring-a-plate gathering and wow their socks off!

These fool every non vegan I’ve fed them too, some saying they are the best spinach and feta pies they’ve eaten. I use mashed silkin tofu as the ricotta/feta replacement and the texture is exactly the same, but the feeling is lighter- meaning you can eat two at once and feel great rather then full of cheese. Parents, try this for your kids and everyone else, this is a fantastic staple to do once a week to help you eat a ton of greens in one meal. Roast some veg, make some gravy or cheese sauce to go with and you’ve got a very satisfying, whole food plant based dinner to fill a family up.

These patty’s are so tasty! They are packed with flavour and are lovely and moist. They hold together well and are so delicious. Ridiculously easy to make and they freeze well so a great one to make ahead of time and pull out for a satisfying and healthy lunch anytime.

A beautiful dish to share at a dinner party, that celebrates summer and fresh flavours. The home made vegan mozzarella is surprisingly traditional in texture and flavour, and is a lovely smooth contrast to zingy balsamic tomatoes.

This curry will really surprise you with its authenticity, it tastes just like it’s straight from a proper North Indian restaurant! Firm tofu soaks up the flavours and provides a tender bite swimming in silky, creamy and rich sauce. Absolutely delicious! ⁣

These are perfection in a savoury tart and it’s hard to believe they are vegan! Short, buttery pastry encases a satisfying and and smooth base topped with balsamic roasted cherry tomatoes, and big chunks of caramelised onion quarters. Finished with some salty and sharp vegan feta and fresh basil.

Two of my favourite things, home grown beets and vegan feta combined into a lasagne, well it had to be great! The colours in this beautiful dish were exquisite as were the flavours. Such a beautiful centrepiece along side a seasonal salad for a lunch or dinner.

I first learnt to make shakshouka from a Moroccan chef that I worked for for a while. It became a staple of mine but since being vegan I’ve hardly made it as felt the egg element was missing, until, I started making this vegan mozzarella and realised its the perfect egg replacement in this dish. I’m so glad to have this dish back in my life because it’s so delicious and perfect for feeding lots of people at a dinner party. Best served with some good quality bread and some herbed coconut yogurt.

Good food is all about balance and contrast, and this beautiful dish does just that. Soft and sweet roast pumpkin against the crunchy black barley, with fresh elements of cucumber and mint, sharp pickles and feta. Mustard mayo ties it together into a stunning and incredibly nourishing centrepiece.

I love to use unusual plants or parts of the plant that here in the west we don’t often think of as the main crop, and sweet potato leaves are a prime example. Equally under-utilised are Day Lillies which are a staple in asian cuisines, though we see them as nothing more than a flower here. I combined them in this dish to make the veg component of the curry and made this silky smooth and rich curry sauce to accompany them. I love how this curry is not all thrown together, it’s assembled so that each element can be enjoyed and appreciated and makes the dish look so beautiful.

Let’s celebrate veg! We don’t need to rely on a piece of meat to complete a meal. This beautiful dish was inspired by a few humble ingredients I harvested from the garden (swipe left) and I love how a few dirt covered veggies can turn into something gourmet and delicious like this. If you are a protein person, remember peas are one of the best sources of plant protein hence pea based protein powders, so although this may not look like a typical meal, it is actually very well rounded. Dont judge a veg by its skin?! If this dish proves one things it’s that vegan meals are easily made complete with flavour and nutrients.

A delicious summer supper, this dish is fresh and vibrant. Lightly cooked fresh cherry tomatoes and basil swim through smooth white wine, butter and garlic sauce and the linguine gives a little bite. This would work perfectly well with any long pasta such as angle hair too.

This is my absolute favourite summer and autumn specialty. The perfect centre piece for a dinner party, and quite luxurious for a vegan supper. Marinated eggplant sheets are wrapped around a beautiful light ‘ricotta’ and spinach filling, on a bed of tasty tomato sauce and topped with cheese sauce. ⁣

This dish is absolutely delicious thanks to the contrast of warm and soft coconut rice and roast cauliflower with the fresh zingy salsa and the heat of the siracha mayo. A fantastic combination of flavours and textures and a great way to get creative with cauliflower and break up with cauliflower cheese!

I love using the entire plant. This dish is ideal for doing just that as the beetroot is perfect as part of the delicious base and the tops steam up as an earthy and tasty topping. Did you know that the beetroot leaves have more iron than the root itself? Its such a shame to throw them away so next time you get a beetroot with its leaves try out this beautiful galett.

I love making vegan quiche because no one can believe its vegan. My ‘quiche mix’ cooks exactly the same as egg mix and with all these delicious flavours turns into a hearty, filling and delicious meal for the whole family. The perfect centrepiece for a gathering with a side of salad or roast veg with a dollop of vegan mayo.

It doesn’t get more perfect on a cold night than a big bowl of uber comforting mushroom stroganoff and polenta. This is so rich and flavourful and I love the buttery polenta. This dish is also very quick and easy, perfect for a mid week dinner in front of the fire.

I had a vision for this lovely dainty pie and it turned exactly how I’d imagined. It was so pretty and a lovely light lunch accompanied by a salad on a warm day. The spring onion and herbs make this savoury pie full of flavour again the sweet pumpkin. Another great way to use up an abundance of home grown pumpkin.