Latest recipes
No retro vegetarian menu would be complete without stuffed peppers – it’s an absolute classic for a reason and most cuisines have their own version of this recipe. We’ve given it a new lease of life, revamping it with Spanish flavours for a rich, warming dish.
This plant-based version of the classic Chinese meal has an irresistible tangy sweet-and-sour flavour. Baking tofu in the oven is the easiest way to get it nice and crispy if you’re cooking without oil.
If you are looking for a quick lunchtime option, this DIY Pot Noodles recipe fits the bill.
This hearty soup is perfect for colder days when you need something filling and nutritious to power you through the afternoon. This recipe is very versatile and can be made using any root veg you have at home.
An all-time classic from southern Italy, this combination of sweet aubergines and tomato baked with mozzarella and Parmesan is a real treat. It reminds me of our summer holidays in Puglia and a restaurant called Osteria Bell’Italia.
This was always a favourite with the staff at the River Café. Cook the garlic just enough so that it’s not too powerful (don’t let it colour); and use mild chillies, otherwise they can overpower the other ingredients.
Using yellow courgettes instead of green makes a very colourful risotto, but don’t worry if you can’t find them – green work just as well.
Rice noodles and fresh crunchy veg combine with a sweet-and-nutty sauce for a quick and easy dish that’s super satisfying.
A no-meat chilli meets a rice salad in this fresh vegan twist on a classic dish.
This vibrant curry packed with aromatic spices and served with nutty, nutritious pearl barley is ideal for a midweek meal.
For a vegan-friendly breakfast, dessert or Pancake Day treat, these chocolate crepes are fully loaded with flavour.
These dairy-free chocolate truffles are made with avocado and vegan chocolate for a silky smooth texture and rich flavour.