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.

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.

A great way to eat more of these highly nutritious but not necessarily incredibly tasty weeds is to put them in a quiche. Accompanied by some vegan feta, herbs and pine nuts they work beautifully as a spinach alternative.

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. ⁣

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.

Most people make some version of chilli, but there are a few tricks that make it next level which I want to share with you. It’s so important to have a amazing chilli/bean recipe because it’s the best way to get lots of legumes into your diet on a regular basis. Legumes have been called ‘the most ideal food for humans’ amongst other incredible facts about their nutritional profile. They are so nutrient dense, exceptional sources of protein, fibre, minerals and vitamins.

Turn this bean mix into enchiladas, nachos, tacos or as a filling for a pie.

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I always make too much risotto so these are the perfect way to utilise any left overs. That said, they are well and truly worthy of making in their own right!

At this time of year I can’t get enough brassica goodness as it’s been a whole year without them so my body is loving such tasty nutrient dense veg. Hence I decided to make them into a risotto and I’m so glad I did. It’s such a deeply comforting dish, steamy, cheesey risotto. With roasted hazel nuts for crunch, lemon for zing and truffle oil for depth this dish came together perfectly. 

Vegan Roast Butternut Squash with Mushroom and Herb Stuffing perfectly accompanied by roast cherry tomatoes on the vine and balsamic red onions. Perfect for a vegan Christmas lunch or any day of the year as a warming delicious main.