Full recipe available here.

Recipe: Ingredients

For the tofu:

• 400g firm tofu, pressed and cut into cubes
• 2 tbsp cornflour
• 1 tsp turmeric powder
• 1/2 tsp salt
• 2 tbsp vegetable oil (for frying)

For the sauce:

• 2 tbsp vegan butter (or coconut oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi), crushed
• 400g canned chopped tomatoes
• 100g cashews, soaked in hot water for 20 minutes
• 200ml coconut milk
• 1 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste

For serving:

• 300g basmati rice
• Fresh coriander, chopped, for garnish

Method:

1. Press the tofu by placing it between clean kitchen towels and a heavy object for 15-20 minutes to remove excess moisture. Once pressed, cut the tofu into even cubes. Toss the cubes with cornflour, turmeric, and salt in a bowl until evenly coated.

2. Heat the vegetable oil in a frying pan over medium heat. Fry the tofu cubes for 3-4 minutes on each side until golden and crispy. Remove from the pan and set aside.

3. In a large saucepan, melt the vegan butter over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the chopped onion and sauté for 4-5 minutes until golden and softened.

4. Add the garlic and ginger, cooking for 1-2 minutes until fragrant. Stir in the ground coriander, turmeric, garam masala, and fenugreek leaves. Cook for another minute to toast the spices.

5. Add the chopped tomatoes and simmer for 5 minutes, stirring occasionally. Blend the soaked cashews with 1/4 cup of water until smooth, then add the cashew cream and coconut milk to the sauce. Stir well and let it simmer for 10 minutes until the sauce thickens and becomes creamy.

6. Season the sauce with salt, black pepper, and sugar (if using). Add the fried tofu cubes and gently stir to coat them in the sauce. Cook for 2-3 minutes to heat through.

7. Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rice with 600ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover with a lid, and let simmer for 12-15 minutes until tender. Remove from heat and fluff with a fork.

8. Serve the Vegan Butter Tofu over the cooked basmati rice. Garnish with freshly chopped coriander and enjoy!

Full recipe available here

Ingredients:

For the Gnocchi:

• 1kg floury potatoes (e.g., Maris Piper), peeled and boiled
• 200g plain flour, plus extra for dusting
• 1 tsp salt

For the Tomato Sauce:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes (optional)
• 400g canned chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste

For the Plant-Based Cream:

• 150g unsweetened plant-based yoghurt (e.g., coconut or soy)
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• Pinch of salt

For Garnish:

• 2 tbsp fresh parsley, chopped
• Freshly ground black pepper

Method:

1. To make the gnocchi, start by peeling the potatoes using a vegetable peeler. Rinse them under cold water to remove any residual starch. Place the peeled potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes and let them sit for a few minutes to release excess steam. Mash the potatoes using a potato ricer or masher until completely smooth, ensuring there are no lumps. Allow them to cool slightly. Gradually mix the flour and salt into the mashed potatoes, adding a little at a time, until a soft dough forms. Knead the mixture gently until it forms a soft dough. Avoid overworking the dough to keep the gnocchi light and fluffy.

2. Divide the dough into four portions. Roll each portion into a long rope about 2cm in diameter, then cut into 2cm pieces. For a classic gnocchi texture, press each piece gently with the back of a fork to create ridges. Dust with a little flour to prevent sticking.

3. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

4. For the tomato sauce, heat olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for 6-8 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

5. Add the ground cumin, smoked paprika, and chilli flakes (if using) to the pan, stirring to coat the onion mixture. Cook for 30 seconds to release the spices’ aromas.

6. Stir in the canned tomatoes, tomato purée, and sugar (if needed). Season with salt and black pepper. Simmer the sauce over medium heat for 10-12 minutes, stirring occasionally, until it thickens slightly and the flavours meld together.

7. While the sauce simmers, prepare the plant-based cream by whisking together the yoghurt, lemon juice, garlic powder, and a pinch of salt in a small bowl. Set aside.

8. Add the cooked gnocchi to the tomato sauce, stirring gently to coat them evenly. Simmer for an additional 2-3 minutes to warm through.

9. Transfer the gnocchi and sauce to serving bowls. Add dollops of the plant-based cream on top and garnish with fresh parsley, a drizzle of extra virgin olive oil and a generous sprinkle of freshly ground black pepper.

10. Serve warm and enjoy!

Full recipe available here

Ingredients:

For the Tortellini Dough:

• 300g all-purpose flour
• 100g semolina flour
• 1 tsp salt
• 150ml warm water
• 2 tbsp olive oil

For the Tortellini Filling:

• 150g firm tofu, crumbled
• 2 tbsp nutritional yeast
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 100g fresh spinach, wilted and chopped
• Salt and freshly ground black pepper, to taste

For the Tomato Cream Sauce:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp chilli flakes (optional)
• 400g canned chopped tomatoes
• 3 tbsp tomato purée
• 200ml coconut cream (or unsweetened oat cream)
• 2 tbsp nutritional yeast
• 1 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste

To Serve:

• Freshly ground black pepper
• Fresh basil leaves (optional)

Method:

1. To make the tortellini dough, mix the all-purpose flour, semolina flour, and salt in a large bowl. Make a well in the centre and pour in the warm water and olive oil. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Wrap in cling film and let rest for 20 minutes.

2. For the filling, combine the crumbled tofu, nutritional yeast, minced garlic, lemon juice, chopped spinach, salt, and black pepper in a bowl. Mix well until fully combined.

3. Roll out the dough on a floured surface until very thin (about 2mm thick). Use a 7-8cm round cutter to cut out circles of dough. Place a small teaspoon of the filling in the centre of each circle. Fold the dough over to form a half-moon, pressing the edges to seal. Bring the two corners of the half-moon together and pinch to form a tortellini shape. Repeat with the remaining dough and filling.

4. Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

5. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 6-8 minutes until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

6. Add the dried basil, oregano, and chilli flakes (if using) to the pan, stirring to combine. Let the spices toast lightly for about 30 seconds to release their flavours.

7. Stir in the canned chopped tomatoes and tomato purée. Bring the mixture to a simmer and let it cook for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly.

8. Reduce the heat to low and stir in the coconut cream and nutritional yeast. Taste and adjust the seasoning with salt, black pepper, and a pinch of sugar if the sauce is too acidic. Let the sauce cook for another 2-3 minutes until creamy and well combined.

9. Add the cooked tortellini to the sauce, gently tossing to coat each piece in the rich, creamy tomato sauce. Ensure the tortellini are evenly covered and heated through.

10. Serve the tortellini in bowls, topped with a sprinkle of freshly ground black pepper and fresh basil leaves if desired.

Full recipe available here.

Ingredients:

For the lava cakes:

• 100g dark chocolate (70% cocoa, vegan)
• 60g vegan butter, plus extra for greasing
• 50g plain flour
• 30g cocoa powder (preferably dutch-processed)
• 70g caster sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 120ml almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

For serving:

• 4 scoops of vegan vanilla ice cream
• 50g dark chocolate, melted (for drizzle, optional)

Method:

1. Preheat the oven to 200°C (180°C fan) or gas mark 6. Generously grease 4 ramekins with vegan butter and dust with cocoa powder. Place the ramekins on a baking tray for easier handling.
2. Chop the dark chocolate into small pieces and melt it with the vegan butter in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until smooth and glossy, then remove from heat and allow to cool slightly.
3. In a mixing bowl, sift together the flour, cocoa powder, caster sugar, baking powder, and salt.
4. In a separate bowl, whisk together the almond milk and vanilla extract. Gradually add the wet ingredients to the dry, whisking until a smooth batter forms.
5. Gently fold the melted chocolate mixture into the batter. Take care not to overmix, as you want to maintain a light texture.
6. Spoon the batter evenly into the prepared ramekins, filling them about three-quarters full. Smooth the tops with the back of a spoon.
7. Bake the lava cakes in the preheated oven for 12-15 minutes, or until the edges are firm and slightly pulling away from the ramekins but the centres still appear soft and jiggly.
8. Remove the ramekins from the oven and let them cool for 2-3 minutes. Run a knife around the edges to loosen the cakes, then carefully invert each ramekin onto a serving plate. Tap gently to release the cakes.
9. Drizzle each cake with melted dark chocolate and then top with a scoop of vegan vanilla ice cream. Serve immediately while warm. And of course enjoy!

Full recipe available here.

Ingredients:

For the schnitzels:

• 400g firm tofu (2 large blocks)
• 150g plain flour
• 250ml unsweetened plant-based milk (such as soy or oat)
• 1 teaspoon Dijon mustard
• 200g panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

For the creamy peppercorn sauce:

• 2 tablespoons vegan butter
• 2 cloves garlic, minced
• 1 tablespoon green or black peppercorns, crushed
• 1 teaspoon Dijon mustard
• 250ml oat cream or another vegan cream alternative
• 125ml vegetable stock
• 1 teaspoon soy sauce
• Salt, to taste

For garnish:

• Fresh parsley, chopped
• Lemon wedges

Method:

1. Drain and press the tofu for at least 15 minutes to remove excess moisture. Slice each block horizontally into 2 pieces to create 4 large schnitzels, then pat them dry.
2. Place the flour in one bowl, whisk the plant-based milk and Dijon mustard in a second bowl, and combine the panko breadcrumbs with garlic powder, smoked paprika, oregano, salt, and pepper in a third bowl.
3. Coat each tofu slice in the flour, then dip it into the milk mixture and press it into the breadcrumbs until evenly coated.
4. Heat a layer of vegetable oil in a large frying pan over medium heat. Fry the schnitzels for 3 to 4 minutes per side until golden and crispy. Transfer to a plate lined with kitchen paper to drain excess oil.
5. Melt the vegan butter in a saucepan over medium heat and sauté the garlic and crushed peppercorns for 1 to 2 minutes. Stir in the Dijon mustard, oat cream, vegetable stock, and soy sauce, and let it simmer for 5 to 7 minutes until slightly thickened. Season with salt to taste.
6. Arrange the schnitzels on a serving plate, spoon the creamy peppercorn sauce over them, and garnish with fresh parsley. Serve with lemon wedges for a zesty finish.

Full recipe available here.

Ingredients:

For the Stir-Fry:

• 400g seitan, cut into bite-sized pieces
• 2 tbsp cornflour (cornstarch)
• 4 tbsp vegetable oil (for frying)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger

For the Sauce:

• 150ml soy sauce
• 100g brown sugar
• 200ml water
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp chilli flakes (optional)
• 1 tbsp cornflour, mixed with 2 tbsp water

For the Spinach:

• 400g fresh spinach
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste

To Serve:

• 300g jasmine rice

Method:

1. Place the seitan pieces in a bowl and sprinkle with cornflour, tossing until evenly coated. In a large frying pan or wok, heat 3 tablespoons of vegetable oil over medium-high heat. Add the seitan in batches and fry until golden and crispy, about 5-7 minutes. Remove from the pan and set aside on a plate lined with kitchen paper to drain excess oil.

2. In the same pan, heat the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, sautéing for 5-6 minutes until they start to soften. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. In a small bowl, mix together the soy sauce, brown sugar, water, rice vinegar, hoisin sauce, and chilli flakes (if using). Pour the sauce mixture into the pan with the vegetables and bring to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.

4. Stir in the cornflour slurry (cornflour mixed with water) and continue cooking for another 1-2 minutes until the sauce thickens to a glossy consistency. Add the fried seitan back into the pan, tossing to coat them evenly in the sauce.

5. For the spinach, heat the olive oil in a separate pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.

6. For the rice, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 600ml of water and a pinch of salt. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

7. To serve, divide the cooked jasmine rice between four plates. Top with the Mongolian seitan stir-fry and a generous portion of sautéed spinach. Enjoy!