Lunch & Dinner

butternut squash soup
Butternut Squash Soup

Comforting bowl of butternut squash soup.

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Crispy Chilli Tofu & Cucumber salad
Crispy Chilli Tofu & Cucumber Salad

Sticky sauce is out of this world.

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Almond Butter Ramen
Almond Butter Ramen

This ramen is an absolute comfort food recipe.

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Chickpeas & Pomegranate Wrap
Chickpeas & Pomegranate Wrap

Handy recipe when you want balanced plant- based meal.

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Spicy Tofu Burrito
Spicy Tofu Burrito

Simple to prepare, absolutely delicious rich in plant-based protein and fibre.

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Hawaiian Macaroni Salad
Hawaiian Macaroni Salad

Supremely creamy, a little bit sweet, with just the right amount of crunch.

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Spicy Lemon Vodka Sauce With Rigatoni
Spicy Lemon Vodka Sauce With Rigatoni

Velvety sauce with a spicy kick.

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Veggie Chilli
Veggie Chilli

This healthy bean chilli provides a great way to boost your 5-a-day.

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Shredded Tofu Tacos
Shredded Tofu Tacos

Meatless yet still high in protein and super delicious.

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butternut squash curry
Creamy Sweet Potato & Butternut Squash Curry

This nutritious and natural sweet soup. The perfect cozy vegan recipe!

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Roasted Beetroot & Carrot Soup
Roasted Beetroot & Carrot Soup

Vibrant vegetarian soup jam packed with nutriens and rich earthy flavour.

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Detox Turmeric Lentil Soup
Detox Turmeric Lentil Soup

This super rich, nutritious and healthy soup is made with ingredients that support liver and digestive health.

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butternut squash soup

Butternut Squash Soup

⏱️ Prep & Cook Time 45 minutes
    INGREDIENTS:
  • 1 Butternut squash, about 1kg, peeled, deseeded and cubed
  • 2 Tablespoons Olive oil
  • 1 Tablespoon Butter
  • 2 Onions, diced
  • 2 Garlic cloves, thinly sliced
  • 1 red Chilli, deseeded and finely chopped
  • 850ml hot vegetable Stock
  • 4 tbsp Crème Fraîche, plus more to serve
  • Chive finely chopped to serve
    INSTRUCTIONS:
  1. Heat the oven to 180°C fan.
  2. Cut the squash into large cubes, then toss in a large roasting tin with 1 tbsp of the olive oil.
  3. Roast for 30 mins, turning once during cooking, until golden and soft.
  4. While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.
  5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  6. Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
  7. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the chopped chives.
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Crispy Chilli Tofu & Cucumber Salad

⏱️ Prep & Cook Time 40 minutes
    INGREDIENTS:
  • 280g Tofu (extra firm Tofoo)
  • 2 Tablespoons Cornflour
  • 1 Tablespoon of Rapseed oil
  • Buch of spring onion, finely sliced
  • ½ leek, finely sliced
  • Salt and pepper to taste
  • To serve: Toasted sesame seeds
    Sauce:
  • 2 Garlic cloves, grated
  • 1 thumb sized piece of ginger, grated
  • 4 Tablespoons Soy sauce
  • 3 Tablespoons Sriracha sauce
  • 2 Tablespoons ketchup
  • 2 Tablespoons Rice wine vinegar
  • 2 Tablespoons Caster sugar
  • 1 Tablespoon Cornflour mixed with 1 Tablespoon of water
    Cucumber salad:
  • 1 Cucumber
  • ½ Tablespoon Soy sauce
  • ½ Tablespoon Rice wine vinegar
  • 1 Tablespoon Sesame oil
  • 1 teaspoon Caster sugar
    INSTRUCTIONS:
  1. Start with cucumber salad, cut cucumber into chunks. Combine soy sauce, rice vinegar, sesame oil, caster sugar. Pour over cucumber set aside while you continue with the recipe.
  2. Sauce: Combine garlic, ginger, soy sauce, sriracha, ketchup, rice wine vinegar, sugar and cornflour slurry in a jug and wisk well until smooth.
  3. Use a clean tea towel to press the tofu and remove any excess moisture, then break it apart into cubes or irregular chunks and place in a mix bowl. add the cornflour, pepper and a good pinch of salt and mix well to coat.
  4. Heat 2 Tablespoons of oil in a large frying pan or wok over a medium heat. Once hot, fry the tofu for 5-7 minutes, stirring frequently, until golden brown and crispy. Remove from the pan and set aside.
  5. Return the same pan back over a medium heat and add 2 Tablespoons of oil. Once hot add onion and spring onion and stir fry for 3-5 minutes until slightly golden and soften. Pour in the sauce and let it bubble away, stirring constantly for 3-4 minutes or until it is sticky and will coat the back of a spoon. Taste and adjust seasoning, if needed.
  6. Add tofu to sauce stir well until sauce covers tofu completely.
  7. Serve in a bowl with sticky rice, cucumber salad and sprinkle with toasted sesame seeds.
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crispy chilli tofu and cucumber salad
Almond Butter Ramen

Almond Butter Ramen

⏱️ Prep & Cook Time 45 minutes
    For the broth:
  • 1 Tablespoon Sesame oil
  • 1 thumb sized piece of Ginger
  • 5 Garlic cloves
  • 1 bunch of Spring onions
  • 1 teaspoon Chilli Oil
  • 1 teaspoon Turmeric
  • 1 Tablespoon Soy sauce
  • 1 teaspoon Miso paste
  • 1 teaspoon Almond butter
  • 1 teaspoon Tahini
  • 1 L Vegetable stock (1 stock cube)
  • 200ml Coconut milk
  • 1 Lime, juice
  • coconut Sugar, Salt and pepper to taste
    For the tofu topping:
  • 280g Tofu (extra firm Tofoo)
  • 2 Tablespoons Cornflour
  • 2 Tablespoons Sesame Oil
    For the glaze:
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Ginger powder
  • 1 Tablespoon Soy sauce
  • 1 teaspoon Miso paste
  • 1 teaspoon Almond butter
  • 1-2 Tablespoons Water
    To serve:
  • 4 servings Noodles of your choice(cooked per instruction on packaging)
  • Broccoli
  • Pak Choi
  • Toasted sesame seeds
  • Spring onions greens
  • Chilli oil
  • Fresh coriander
  • Lime
    INSTRUCTIONS:
  1. Mince the garlic, ginger & chilli, then fry in 2 tablespoons sesame oil until fragrant.
  2. Mix the vegetable stock with the miso + almond butter, then add with the coconut milk.
  3. Season with 1 Tablespoon soy sauce, 1 tablespoon turmeric, black pepper & 1 Tablespoon sugar. Simmer for 15-20 mins - then season with lime juice.
  4. To make the tofu glaze, mix ginger powder, garlic powder, soy sauce, miso & almond butter. Add a splash of water to loosen.
  5. Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2 Tablespoons sesame oil until crispy. Add tofu to glaze & coat well.
  6. Cook the noodles, slice spring onion & toast sesame seeds.
  7. Bowl up - noodles, broth, tofu, garnishes & enjoy!
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Chickpeas & Pomegranate Wrap

⏱️ Prep & Cook Time 20 minutes
    INGREDIENTS:
  • 2 tin Chickpeas( 800g), drained, rinsed and dried
  • 8 Coriander stems, leaves only
  • 1 Pomegranate
  • 4 large soft Tortillas
    For roasting:
  • Olive oil
  • 41 teaspoon Paprika
  • 1 teaspoon Onion powder
  • Salt to taste
    For the dressing:
  • ¾ cup Tahini
  • 1 teaspoon ground Cumin
  • 1 teaspoon Cinnamon powder
  • 1 teaspoon Curry powder
  • ½ 1 teaspoon Cayenne pepper
  • 1 lemon, juice
  • 2 Garlic cloves, minced
  • ½ cup cold water, plus more as needed
  • 1 teaspoon Salt
  • 1 Tablespoon Agave or Maple syrup
    INSTRUCTIONS:
  1. Preheat the oven to 200°C fan.
  2. In a large bowl add chickpeas, olive oil, paprika, onion powder and salt. Give it a toss. Transfer to a large lined baking tray, roast for about 15 minutes or until crispy.
  3. In another bowl mix tahini, lemon juice, cinnamon powder, cumin, curry powder, cayenne, salt, agave syrup and minced garlic. Add the ice-cold water and mix.
  4. Add tahini mix to previously baked chickpeas and mix until combined.
  5. On each wrap add equal portions of chickpeas mix, add some pomegranate seeds and coriander leaves.
  6. Wrap the tortilla shells by closing both ends and rolling tight.
  7. On the large hot nonstick pan fry the wraps on each side for several minutes until golden crispy.
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Chickpeas & Pomegranate Wraps
Spicy Tofu burrito

Spicy Tofu Burrito

⏱️ Prep & Cook Time 45 minutes
    INGREDIENTS:
  • 6 Tortilla wraps
  • 60g Grated mild cheddar cheese
    Flavoured Tofu:
  • 450g Tofu (extra firm Tofoo)
  • 2 Tablespoons Soya sauce
  • 2 Tablespoons Olive oils
  • 1 teaspoon smoked Paprika
  • 1 teaspoon Cumin
  • Salt to taste
    Burrito sauce:
  • 1 red Onion
  • 1 Tablespoon Olive oil
  • 3 Garlic cloves
  • 2 Tablespoons Tomato paste
  • 3 Tablespoons Sriracha sauce
  • 1 teaspoon Cumin
  • 1 teaspoon ground Coriander
  • ½ teaspoon Cinnamon powder
  • 125ml Orange juice
  • 1 Tablespoon Cocoa powder
  • 1 tin(400g) Black beans (drained and rinsed)
  • Salt & black Pepper to taste
    Garnish:
  • 2 Tomatoes
  • Buch of chopped Parsley
  • ½ Lime, juice
  • Salt & black Pepper to taste
    INSTRUCTIONS:
  1. Preheat oven to 180°C fan.
  2. Use a clean tea towel to press the tofu and remove any excess moisture. Use the large side of a block grater to grate the tofu into shreds. You'll also end up with a few crumbly bits, which is fine. Add soya sauce, smoked paprika, cumin, salt and olive oil, combine and spread over large lined baking tray and bake for 10-15 minutes until slightly golden.
  3. Meanwhile slice onion and fry on the hot pan with olive oil, until tender, add cumin coriander and cinnamon powder, mix well then add minced garlic cloves, tomato paste, sriracha sauce, orange juice and cocoa powder, let it simmer for couple of minutes.
  4. Add black beans into burrito sauce and combine.
  5. On each tortilla wrap add equal portion of black bean burrito mix, cheese, tofu mix, tomato garnish. Wrap the tortilla shells by closing both ends and rolling tight. Wrap each tortilla shells in baking paper and bake for 15 minutes in 180°C preheated oven.
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Hawaiian Macaroni Salad

⏱️ Prep & Cook Time 90 minutes
    INGREDIENTS:
  • 500g Macaroni pasta
  • 2 ½ teaspoons sea salt
  • 1 ½ cups Mayonnaises
  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons Apple cider vinegar
  • 1 tablespoon Agave nectar
  • 1 large Carrot shredded
  • 3 ribs Celery finely sliced
  • 1 red Onion chopped
  • 1 cup chopped fresh Parsley
    INSTRUCTIONS:
  1. Cook the pasta. Bring a large pot water to a boil and add the 2 teaspoons sea salt. Add the pasta to the boiling water and cook as directed on the pasta packaging. Drain the pasta and transfer it to a large bowl.
  2. Dress the pasta. Add the mayonnaise, Dijon mustard, apple cider vinegar, agave nectar and ½ teaspoon sea salt to the bowl. Mix with a rubber spatula until the pasta is evenly coated in the dressing.
  3. Add the veggies. Add the carrot, celery, onion, and chopped fresh parsley to the bowl and mix to incorporate into the dressed pasta.
  4. Chill. Allow the pasta salad to cool to room temperature before covering it and placing in the refrigerator for 1 hour.
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Hawaiian Macaroni Salad
Spicy Lemon Vodka Sauce With Rigatoni

Spicy Lemon Vodka Sauce With Rigatoni

⏱️ Prep & Cook Time 30 minutes
    INGREDIENTS:
  • 4 garlic cloves , diced
  • 2 Tablespoon extra-virgin Olive oil , plus more for drizzling
  • 400g Passata
  • 1 fresh chili (remove seeds to reduce heat)
  • ½ teaspoon lemon zest
  • 1 teaspoons of caster sugar
  • Salt and paper to taste
  • 400g Rigatoni pasta
    INSTRUCTIONS:
  1. Add the garlic on cold olive oil and sauté 1- 2 minutes until fragrant add chilli, lemon zest, vodka sauté for 2 minutes then add passata, sugar, salt and pepper continue to cook for another 5 - 7 minutes until the sauce has thickened.
  2. Cook the rigatoni pasta according to package instructions.
  3. Add the rigatoni into the pan with the sauce and toss to combine.
  4. Serve immediately and garnish with fresh basil and sprinkle parmesan.
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Veggie Chilli

⏱️ Prep & Cook Time 60 minutes
    INGREDIENTS:
  • 500 g sweet Potatoes
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon ground Cumin
  • 1 teaspoon ground Cinnamonr
  • olive Oil
  • 1 red Onion (medium)
  • 2 Mixed-colour bell Peppers
  • 3 cloves of Garlic
  • 1 bunch of fresh Coriander (30g)
  • 2 fresh mixed-colour Chillies
  • 2 x 400 g tins of Beans, such as butter beans, chickpea, cannellini
  • 2 x 400 g tins of quality peeled plum Tomatoes
  • 1 Lemon, zest
  • ½ teaspoon coconut sugar
  • Salt, black Pepper, lemon juice to taste
  • Serve with: Greek yoghurt, guacamole, rice & tortilla chips.
    INSTRUCTIONS:
  1. Preheat the oven to 180°C fan.
  2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
  3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 35 minutes or until golden and tender.
  4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
  5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
  6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
  7. Add the coriander stalks, chillies and spices, and cook for a further 5 minutes, or until softened and starting to caramelise, stirring occasionally.
  8. Add the beans, lemon zest and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
  9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 20 minutes, or until thickened and reduced - keep an eye on it, and add a splash of water to loosen, if needed.
  10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, add coconut sugar, then taste and adjust the seasoning, if needed.
  11. Finish with a squeeze of lemon juice, then scatter over the remaining coriander. Served with Greek yoghurt, guacamole and rice, or tortilla chips.
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veggie chilli
Shredded Tofu Tacos

Shredded Tofu Tacos

⏱️ Prep & Cook Time 45 minutes
    INGREDIENTS:
  • 450g Tofu (extra firm Tofoo)
  • 2 Tablespoons Soy sauce
  • 1 Tablespoon Olive oil
  • 2 teaspoon Cumins
  • 3 slices of Cheese
  • 1 teaspoon smoked Paprika
  • Salt to taste
  • 8 soft Taco wraps
    Sauce:
  • 1 red Onion (medium)
  • 3 Garlic clovess
  • 1 red Chilli (deseeded)
  • 2 Tablespoons Tomato paste
  • 80ml pineapple juice
  • 1 Tablespoons Soy sauce
  • 130g (tin) black Beans
  • Salt and black Pepper to taste
    Salsa Verde:
  • 1 bunch of Parsley
  • 2 Garlic cloves
  • 4 Tablespoons Greek yoghurt
  • 4 Tablespoons Mayo
  • ½ Lemon, juice
  • 1 teaspoons Cumin
  • 1 teaspoon Agave nectar
    Garnish:
  • Avocado
  • Sweet corn
  • Tomato (chopped)
  • Lime
  • Coriander leaves to decorate
    INSTRUCTIONS:
  1. Use a clean tea towel to press the tofu and remove any excess moisture. Use the large side of a block grater to grate the tofu into shreds. You'll also end up with a few crumbly bits, which is fine. Combine tofu, soy sauce, oil, cumin, smoked paprika, salt and spread over large lined baking tray and bake for 10-15 minutes or until slightly golden.
  2. In a large frying pan, heat one tablespoon of oil and add the sliced onion chilli and garlic, fry until softened. Then add cumin, smoked paprika, tomato paste, stir occasionally for 2-3 minutes. Add pineapple juice, soy sauce and black beans stir it in and bring to bubble.
  3. Reduce the heat and stir in the baked tofu, cook for another 2-3 minutes.
  4. Time to prepare salsa verde. Place a bunch of parsley, garlic, greek yoghurt, mayo, lemon, cumin, agave nectar in blender and blitz until smooth.
  5. Assemble 8 soft taco wraps serve with, tomato, salsa verde, avocado and sweet corn, decorate with coriander leaves.
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Creamy Sweet Potato & Butternut Squash Curry

⏱️ Prep & Cook Time 60 minutes
    INGREDIENTS:
  • 2 tablespoons olive Oil
  • 1 red Onion , diced
  • 1 Tablespoon grated ginger (thumb size)
  • 1 Tablespoon grated garlic (about 3 cloves)
  • 1 teaspoon Turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon mustard seeds
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika powder
  • 400ml Passata
  • 2 medium Sweet potato (cubed)
  • 1 medium Butternut squash (cubed)
  • 400g tin Chickpeas
  • 200ml Coconut milk
  • Salt & pepper to taste
  • Rice to serve
  • Coriander leaves for garnish
    INSTRUCTIONS:
  1. Preheat the oven to 180°C and line a baking tray with baking paper. Place the sweet potato and butternut squash onto the sheet, drizzle with olive oil, sprinkle generously with salt and pepper, the smoked paprika. Toss to coat, spread evenly, bake for 35 minutes or until golden brown and crisp around the edges.
  2. Heat the oil in a large pot. Add the onions and cook for 2-3 minutes, stirring often. Add the ginger, garlic, turmeric, coriander powder, mustard seeds, cayenne pepper, garam masala and fry for another minute.
  3. Add the passata, chickpeas cook for 5 minutes. Stir in sweet potato and butternut squash and cook for another 2 minutes before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes. Remove the lid and season with salt and pepper. Cover again and cook for another 15 minutes.
  4. Serve hot with rice, coriander leaves and flat bread.
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butternut squash curry
Roasted Beetroot & Carrot Soup

Roasted Beetroot & Carrot Soup

⏱️ Prep & Cook Time 60 minutes
    INGREDIENTS:
  • 4 medium Beetroots (raw scrubbed and diced)
  • 1kg Carrot (raw scrubbed and diced)
  • Extra virgin Olive oil
  • 1 red Onion, diced
  • 1L Vegetable stock (2 veggie stock cubes on 1L of hot water)
  • 1 Tablespoon fresh Rosemary
  • 1 Tablespoon fresh Thyme
  • 1 Chilli (deseeded)
  • Salt and Pepper to taste
  • 4 Tablespoons Double cream + decoration
  • Mint and parsley to decorate
    INSTRUCTIONS:
  1. Preheat the oven to 180°C and line a baking tray with baking paper. Place the beetroot and carrot onto the sheet, drizzle with olive oil, sprinkle generously with salt and pepper, roast for around 45minutes until tender.
  2. Heat the oil in a large pot. Add the onion fresh deseeded chilli and fry for 2-3 minutes, stirring often. Then add thyme and rosemary, fry for another minute.
  3. Stir in baked beetroot and carrots, add vegetable stock, salt and pepper to taste and let it simmer for 10 minutes.
  4. Transfer soup to a blender and blitz with double cream until smooth.
  5. Decorate with double cream, parsley and mint leaves.
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Detox Turmeric Lentil Soup

⏱️ Prep & Cook Time 60 minutes
    INGREDIENTS:
  • 2 tablespoons Avocado oil
  • 1 cup chopped Onion
  • 1 cup chopped Celery
  • 1 cup chopped Turnip
  • 2 ½ cups chopped sweet Potato
  • 2 minced Garlic cloves
  • 1 teaspoon sea Salt
  • 1 teaspoon black Pepper
  • 1 teaspoon dried Thyme
  • 1 cup green Lentils
  • 1 cup red Lentils
  • 2 tablespoons Turmeric
  • 1 teaspoon Ginger powder
  • 1 teaspoon Cumin powder
  • 1L Vegetable broth
  • 1 cup Oat milk
  • 1 cup Spinach
  • 1 cup fresh Parsley
  • 1 teaspoon Lemon juices
  • ½ teaspoon Chilli flakes
    INSTRUCTIONS:
  1. Heat the oil in a large stockpot. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.
  2. Add lentils, turmeric, ginger and cumin and saute 1 – 2 minutes, then add the broth. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
  3. Remove from heat and stir in oat milk, spinach, parsley, lemon and chilli flakes until spinach has wilted.
  4. Serve with Greek yoghurt, parsley, slice of lemon and sprinkle with chili flakes.
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Detox Turmeric Lentil Soup