Whether you're a 24/7 meat-free eater or you just want to be a little greener, we've got just the things to help you jazz up your meatless meals. Take a look at our plant-based recipes where you'll find a whole range of warming breakfast bowls, delicious desserts and everything else in between.
2tbsp olive oil
15g vegan butter
125g shallots or pearl onions, halved
1 carrot, thickly sliced
1 garlic clove, crushed
1tsp tomato purée
2tsp plain four
125ml fruity red wine
150ml vegetarian stock
2 sprigs thyme
625g mixture of mushrooms
Heat 1 tbsp olive oil and vegan butter in a heavy-based pan. Add the shallots and cook for 5 minutes before adding the carrot and cooking for another 5 minutes more until soft. Next, stir in the garlic, tomato purée and flour and cook for 1 minute until the vegetables are well coated.
Pour over the wine, stirring well to ensure the sauce is smooth. Leave to simmer for a couple of minutes until the wine has reduced by half. Add the stock and sprig of thyme and cook for another 10 minutes.
Meanwhile, heat the remaining tbsp of oil in a frying pan. Cook the mushrooms for a couple of minutes, then add to the saucepan, along with any juices and simmer for 5 minutes. Scatter over some thyme leaves and serve.
Sweet potato satay curry
1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
1 thumb-sized piece ginger, grated
3 tbsp Thai red curry paste (check the label to make sure it’s vegan)
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
200g bag spinach
1 lime, juiced
Cooked rice, to serve (optional)
Dry roasted peanuts, to serve (optional)
Melt 1 tbsp coconut oil in a saucepan over a medium heat and cook 1 chopped onion for 5 mins or until soft. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, cooking for a further minute until fragrant.
Next, stir in 3 tbsp of Thai red curry paste, along with 1 tbsp smooth peanut butter and your chopped up sweet potato. Add 400ml coconut milk and 200ml water. Bring this to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
Lastly, mix in 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice. If you want, sprinkle over a few dry roasted peanuts.
1 tbsp vegetable oil
2 red or yellow peppers, cut into strips
1 sliced red onion
1 crushed garlic clove
½ tsp chilli powder or chilli flakes
½ tsp smoked paprika
½ tsp ground cumin
Juice of 1 lime
400g can black beans, rinsed and drained
Small bunch coriander, finely chopped
4 large or 8-12 small tortillas
1 sliced avocado
Dairy free yoghurt to serve (optional)
Fry your onions and peppers in vegetable oil over a medium heat for around 6-8 minutes, or until they start to turn golden brown. Add the garlic and spices to the mix and continue to fry for another minute until fragrant. Add half of the lime juice and season, then transfer to a serving dish and keep warm while you heat the beans.
Tip the black beans into the same frying pan and add the remaining lime juice. Season well, and stir until warmed through and coated in any remaining spices from the pan. Stir in most of the coriander.
Warm your tortillas before plating your meal. Serve the wraps with peppers, beans, avocado, dairy-free yoghurt, extra coriander and a few lime wedges if you like.
2 tbsp olive oil
75g vegan butter
1 tbsp shop-bought harissa
6 tbsp vegan yoghurt
1 small garlic clove, crushed
1 tbsp chopped coriander
Heat the oven to 200C/190C fan/gas 6. Pierce your aubergines a few times with the tip of a knife, then brush with olive oil and put on a baking sheet. Roast for 40-45 mins, or until the aubergines are completely tender.
Melt the vegan butter in a pan, then stir through the harissa. Next, mix the vegan yoghurt with garlic. When ready, cut your aubergines in half, opening them up like a baked potato, before seasoning and spooning your yoghurt mix and drizzling harissa butter on each. Scatter over coriander to serve.
Roast potato focaccia
3 tsp sea salt flakes
4 tbsp extra virgin olive oil, plus extra for the bowl and tin
500g strong white bread flour
7g fast-action dried yeast
250g, cold, roughly chopped roast potatoes
2 sprigs rosemary, cut into small sprigs
Handful of black pitted olives, drained and sliced
Dissolve 2 tsp of salt in 300ml of warm water, then stir in the extra virgin olive oil. Put flour and yeast in a large bowl and mix in the water. Knead this for a few minutes, then tip out onto a work surface and knead for another 10 minutes until smooth and elastic. Put into an oiled bowl and cover. Leave to rise in a warm place for 1 hour or until doubled in size.
Oil a 30cm x 20cm roasting tin, as well as your hands. Tip the dough onto the tray and spread out into the corners with your oiled hands. Cover and leave to rise again for 30 minutes.
Heat the oven to 220C/fan 200C/gas 7. With oiled fingers, poke holes into the risen dough to create small pockets. Press into the corners of the tin again, as it will be easier to shape now the gluten has relaxed. Gently press the potatoes into the dough, along with the small rosemary sprigs and olives. Drizzle with more oil and scatter over the remaining salt.
Bake for 25-30 minutes or until the bread is golden and crisp, and the potatoes are crunchy. Leave to cool for 5-10 minutes, then transfer to a wire rack to cool, or to a board and serve warm.
Apple and pecan porridge with maple syrup
160g rolled oats
600ml alternative milk
30g unsalted pecans, chopped into smaller pieces
1 eating apple
Maple syrup to taste
Place the oats and alternative milk (or 600ml water) into a large pan over a medium heat and add a tiny pinch of sea salt.Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
While the porridge is cooking, prepare the apple and pecan topping. Toast your pecan pieces in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden. Coarsely grate your apple onto a chopping board (core and all - minus the stalk!)
Finally, serve up your cooked porridge and stir through your grated apple and a little maple syrup, dividing the grated apple between bowls. Scatter the pecans on top then drizzle with a little extra maple syrup, if you like.
140g dairy-free spread
140g soft light brown sugar
2 tbsp golden syrup
175g rolled oats
75g chopped nuts of your choice
75g dried fruit (such as raisins, dried cranberries, chopped apricots)
Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment. Put your dairy-free spread, sugar and syrup in a saucepan and melt over a medium heat.
Next, remove from the heat and tip in the oats, chopped nuts and dried fruit. Once well mixed, transfer this to the tin, spreading the mixture out with the back of a spoon.
Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares.
Vegan lemon cake
100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
The zest of 1 lemon and juice of ½
150g icing sugar
Juice of ½ lemon
Heat your oven to 200C/180C fan/gas 6. Oil a loaf tin and line with baking parchment. Next, mix your flour, sugar, baking powder and lemon zest in a bowl, before adding in oil, lemon juice and 170ml cold water. Mix until smooth.
Pour this mixture into the tin and bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake). Once you have iced your cake, wait for this to harden and then enjoy!
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