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Courgette and Carrot Spaghetti with Red Pepper and Tomato Sauce
This is a great recipe which can be adapted for other vegetables too. I also use the cheese and sauce to make a raw lasagne with long strips of courgettes in layers. I love using my Lurch Spiraliser for this recipe but if you don’t have one you can use a swivel peeler instead.
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Courgetti with Basil Pesto
Courgetti is one of those quick dinner staples that’s so incredibly easy to make, but never fails to impress. If you don’t fancy diving into a bowl of carbs, it’s a bit of a knight in shining armour and subs in perfectly for a bowl of spaghetti. We love it with a good dollop of homemade vegan pesto.
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Roast Vegetable Pizza
Remember when you were told not to play with your food? Forget that and get stuck-in making our vegan roast vegetable pizza. You can easily turn this recipe into a fun family activity by splitting the dough into 4, and have everyone decorate their own before popping them in the oven for 15-20 min, de-licious.
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Risotto Primavera
If you like to put your own twist on a recipe, then risotto is for you. You can pretty much add anything to it, turning it into a dish to please fussy eaters. Get started with this classic Risotto Primavera that’s full of flavour and freshness.
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Mexican Bean Lasagne
How hot can you go? This dairy-free Mexican take on the Italian Classic ticks all the boxes: cheese, tick. Crunchy veg, tick. Chilli, TICK. Make it as hot or not as you and the family like, just adjust the amount of chilli flakes you add for the perfect kick.
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Sundried Tomato and Olive Crackers
These savoury wholemeal crackers are full of flavour as well as goodness. Simple and quick to make, these are an excellent snack or canapé!
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Lemon Almond Parmesan
A quick, easy and delicious four-ingredient vegan cheese. Perfect for sprinkling on savoury dishes.
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Creamy Courgette and Sundried Tomato Risotto For One
I am a sucker for a good risotto and this one definitely hits the spot.
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Oven-baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pistou
Making gnocchi with coloured vegetables makes brilliant sense. Any quite starchy root works well: parsnip, sweet potato, purple potatoes, cassava, pumpkin . . . But the vivid orange of squash really electrifies the plate (and the palate). With its vibrant oranges, reds and greens, this dish is a feast for the eyes as well as the belly!
Gluten-free option: use chickpea flour or potato flour instead of wheat flour.
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Squash Gnocchi
Enjoy the changing colours of Autumn and all the delicious produce the season has to offer.
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Lemony Courgette Soup with Mint Pesto
This lemony courgette soup packs a serious citrus punch combining with the mint pesto to create an aromatic and revitalising dish. If you are not a fan of soup or courgettes then you could just make the pesto. It takes two minutes to prepare and, spread on crackers and accompanied by a glass of wine, makes for a very happy supper or snack.
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Pumpkin Seed and Sundried Tomato Pesto
This 6-ingredient pesto packs an incredible punch! Bursting with Mediterranean flavour, this recipe is incredibly versatile and quick to make.
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Spicy Marinara Sauce
This rich, Spicy Marinara Sauce will transform your favourite pizza and pasta dishes. It's simple to make and bursting with flavour.
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Aubergine and Sage Spaghetti Marinara
This is the perfect bowl of pasta if you're looking for rich, earthy flavours and delicious wholesome ingredients. The aubergines and mushrooms soak up the tasty flavours of the spicy marinara, topped with tangy sun dried tomato pesto.
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Green Bean Salad with Caesar Dressing
This makes a quick and nutritious meal. Ideal for packed lunches and eating on the go.
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Chocolate Dipped Maple Meringues
Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars.
I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener.
I’m a huge fan of maple syrup so I wanted to see if it would work in place of the icing sugar! It does!
I’ve dipped these in chocolate – the caramelised maple meringue and the dark chocolate reminds me a lot of Cadbury’s Crunchy Bars – minus the dairy.
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Kale, Tomato and Lemon Magic One-Pot Spaghetti
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta.
Pasta and gluten sometimes get a bad press. I think there is a time and place for a good bowl of pasta, saying that, I opt for interesting pastas as often as I do the traditional kind.
Try corn, chickpea or buckwheat spaghetti – they are gluten-free, all have incredible individual favours and make a welcome change if pasta is a staple in your house.
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Charred Mushroom and Cashew Pizza
My vegan brother Owen regularly puts in requests for things he misses from the old days.
Most frequently they’re for banoffee pie or a really good pizza, and this is what I make him.
I love cooking and eating vegan food – it leaves me feeling light and bright, and I relish how it makes me rethink my cooking because it takes a little more attention.
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Quick Crumbly Cheese
Do you like parmesan? Are you fond of sprinkling crumbly cheese on your salads? Are you looking for a quick dairy-free salad dressing or dip? This recipe provides all of these things.
If you make it as per the recipe you'll have crumbly cheese. And if you add water you'll have a dip or a salad dressing, depending upon how much water you add.
The nutritional yeast gives you a delicious cheesy taste...without the gluten.
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Salt and Pepper Potato Slabs with Tomato Sauce
These salt and pepper potatoes slabs with tomato and paprika sauce are so simple and yet so delicious.
This is my kid approved recipe so if you want a little extra flavour try experimenting with chilli powder or garlic on the potato marinade or in the sauce.
Disclaimer; as much as I hate adding salt to food when cooking potatoes it does make a difference.
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