Dinners
A rich, velvety pasta sauce that tastes like autumn in a bowl, silky pumpkin, creamy blended cashews, and deep, caramelised roasted garlic pulled together with a savoury nutritional yeast kick. Loaded with fibre, healthy fats and B vitamins. Toss it through pasta or gnocchi, or serve as a warm dip with crusty bread.
Fresh, colourful and full of Mediterranean flavour, this nourishing vegan salad brings together golden roasted vegetables, crispy chickpeas and a rich, smoky romesco sauce. Naturally packed with fibre, plant-based protein, antioxidants and heart-friendly unsaturated fats from extra-virgin olive oil and almonds, it’s a wholesome and satisfying dish that doesn’t compromise on flavour. Finished with fresh…
This is one of those plates that looks like a restaurant dish but comes together with barely any effort. Wedges of pumpkin are roasted with smoked paprika, cumin, garlic, coriander and nutritional yeast until the edges are crisp and golden, then piled over a silky whipped tofu made rich and savoury with white miso and…
Rich, creamy curry-spiced chickpeas that comes together in one pan with just 5 ingredients. Tahini brings a nutty, creaminess while tomato paste adds a deep, slightly sweet tang and the curry powder warms the whole thing up. Nutritionally, chickpeas bring plant-based protein and fibre and tahini adds healthy fats, calcium and magnesium. Spoon it over…
These are the tacos I make when I want something nourishing, delicious and a little different for breakfast. Smoky, golden chickpeas get tossed through a bright herb and tahini sauce, layered with cool cucumber and creamy avocado, then piled into a crisp, charred tortilla. It’s a plant-based switch-up on classic black bean breakfast tacos, packed…
This creamy green orzo is everything I want in a comfort meal. Silky, herby, and secretly packed with plant protein. The “sauce” is just blended peas, spinach, basil, parsley, cashews and pine nuts, so you get that rich, cheesy flavour with zero dairy. It’s a 20-minute one-pot dinner that still feels a little bit fancy.
This one came together with Sarah from plantbaes and it’s exactly the kind of dish I love creating with her. Texture-driven, nutrient dense and packed with flavour. Pasta gets baked until golden and shatteringly crisp, then piled onto a fresh, herb-packed salad and finished with a creamy, tangy green goddess dressing made from blended herbs…
This crispy smashed potato salad gives leftover pickle juice a delicious second life. Potatoes are boiled until tender, smashed, roasted until golden and crunchy, then tossed in a creamy, tangy dressing made with vegan mayo, dill pickle juice, Dijon, garlic and fresh chives. It’s crispy, creamy, herby and seriously addictive. Plus, there’s a little gut-friendly…
These have quickly become one of my go-to snacks. Soft, marinated tofu wrapped in nori and sealed in rice paper for a crisp, golden shell once baked or air fried. Think dumpling energy with way less effort. The tamari-maple marinade does the heavy lifting here, and it doubles as your dipping sauce so nothing gets wasted. They’re packed with plant protein, ridiculously moreish, and just as good eaten…
This roasted green soup is proof that wholesome ingredients can be incredibly comforting and full of flavour. Roasting the broccoli, fennel, onion, garlic and potatoes brings out their natural sweetness before they’re blended with spinach, peas, coconut milk and warming spices into a creamy, vibrant soup. Packed with fibre-rich vegetables, antioxidant-rich greens, garlic and fresh…