Latest articles and recipes
Almond, tahini, raspberry heart biscuits
Love biscuits? Try this vegan twist on a jammy dodger
A prescription for good health
Dr Rupy Aujla of The Doctor’s Kitchen shares his expertise on healthy eating, cooking on a budget and inspiring the next generation.
Vegetable Picnic Tarts
Gram flour is brilliant for making vegan tartlets. A gram flour batter is great for making an egg-free tart as it sets firm and has an ‘eggy’ consistency and a neutral taste so can be combined with whatever flavour you fancy. This same gram flour batter can be made into French Socca.
Spanish potato tortilla
Discover how to make this classic dish without eggs. In Spain this dish is traditionally cooked with eggs, but this is a vegan version made with a gram flour batter. It tastes just as good and I don’t even think you would know it is egg-free.
Butternut and spring greens tart
A vibrant vegan tart packed with goodness. The squash filling of this vibrant spring vegetable tart is so rich and creamy you won’t notice or miss any eggs or dairy.
Meditative moments for busy people
Fast fixes for finding pockets of calm in your hectic life. Want to meditate but don’t have time? Follow these tips and tricks from meditation and well-being experts
A force to be reckoned with
Discover why the finest winter veg is grown in darkness. Alice Whitehead meets the growers behind Britain’s unusual forced winter vegetables, discovering why darkness is the key ingredient to success
The egg-free kitchen
Thanks to alternatives such as flax seeds, gram flour, aquafaba and mashed bananas, Lindsey Harrad reveals there’s absolutely no need to crack an egg to make perfect pancakes, tortilla or even meringues.
Dairy-free and Delicious
We provide a guide to taste, nutrition and best uses, from hot drinks to baking.
Portobello steak ‘n’ kidney bean pie
Looking for something to satisfy a hardened carnivore? This plant-based twist on a hearty pie will really hit the spot.
Homity pie
A real retro veggie dish, this vegan version takes Homity Pie into a new plant-based age with a creamy cashew and vegetable filling and a crisp pastry crust.
Cider and Bean Stew with Herby Dumplings
A hearty stew spiked with sweet-sharp cider and topped with herby dumplings is just the thing for a chilly evening at home.
Sweet & sour 2.0 – jackfruit, seitan, pineapple, peppers & chickpeas
A Chinese takeaway classic reinvented with a fresh, fruity-spicy sauce and the satisfying textures of seitan and jackfruit.
Smoked tofu & broccoli Korean-style ram-don
A vegan take on a traditional Korean ram-don, this umami-rich noodle dish with tofu and broccoli is moreish and addictively spicy.
Hunan-style crispy sweet chilli mushroom & noodle salad
Combine a raw vegetable noodle salad with crispy oven-baked mushrooms and a sweet-and spicy sauce for a light dish packed with flavour and texture.
Five spice mixed mushroom soba chow mein
This deliciously easy takeaway favourite combines buckwheat noodles with a ginger, mushroom and Chinese five-spice sauce.
Shepherd’s pie
This classic dish gets a vegan makeover by Gaz Oakley to create a hearty, rich filling with a crispy mashed potato topping. Reinvent a traditional dish with plant-based ingredients that recreate the rich flavours of this British classic.