Recipes

Fry the onion, garlic, chilli, and salt and pepper in the oil until the onions are translucent.  Add lentils and cook for a further 5 minutes stirring often. Add the water and tomatoes and bring to a boil. Simmer for for 2-3 hours. If the colouring of the soup is...

Fry the onion in some olive oil. After cooking for 2-3 minutes, add the garlic for 30 seconds before adding cumin, oregano, black pepper, and red pepper flakes. Add the vegetable stock, lentils, celery, barley, and carrots. Cover and cook, stirring occasionally, until the lentils and barley are tender, about...

Over a low heat in a fry pan, sautee onion, garlic and chillis in sesame oil for a couple of minutes. Add carrot, zucchini, broccoli and tofu, and cook for a few minutes. Add ginger, chilli flakes, soy sauce, miso and stock. Add noodles and bok choy and cook for...

Chill the can of chickpeas overnight in the fridge. Melt the chocolate by placing broken up pieces into a ceramic bowl and placing this over a pot of boiling water. Allow the melted chocolate to cool slightly (but not harden). Meanwhile, drain the chickpeas retaining the liquid (aquafaba). Whisk up...

Add vegan aioli ingredients to a blender or food processor. Blend until desired consistency is reached. Transfer to an airtight container and into the fridge until ready to use. (It will last up to seven days in the fridge). Cook Beyond Burger patties according to package instructions. At around 2-3...

Drain the chickpeas, retaining the water and placing in the fridge until chilled (a few hours or overnight). Preheat oven to 150 degrees Celsius and line a baking tray with baking paper (keep the tray out of the oven so it’s not warm). With an electric mixer (hand or stand),...

Cut pumpkin into wedges and remove the skin and seeds. Place pumpkin, split peas and water in a saucepan. Bring to the boil then simmer with the lid on for one hour. Add coconut cream and blend. Season and serve.

In a large pot on a medium heat, in a little olive oil and a knob of margarine, fry the onions, carrots and celery for around 10 minutes until they start to soften. Add the fresh tomatoes and the tomato puree, stock, salt, sugar and pepper and stir to combine....

Place potatoes in a large pot, cover with water and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes until tender. Drain and set aside. In a large saucepan over medium heat, sauté oil and leeks until tender. Add garlic and cook for a further minute....

Peel the apple and parsnips and cut into small chunks. Sautee onion in oil until soft. Add garlic and cook for a few more minutes. Add the spices and toast then add the apple and parsnip chunks. Cover with vegetable stock. Bring to a boil, then simmer until the parsnip is...

Purée all ingredients together in a blender or food processor until smooth and creamy. Season to taste. Serve cold with a dash of coconut/soy yoghurt and garnish with diced cucumber and red pepper.

Combine everything except the fresh herbs and a few pieces of cucumber and capscium (for garnish) in a blender or food processor, and process until smooth. Stir in the herbs, refrigerate until cool and garnished with cucumber and capscium pieces. Serve with bread.