A plant-based take on classic seafood rolls made with konjac prawns, crisp lettuce and zesty dill tartare in golden toasted buns!

A super simple and delicious Chinese-style stir fry using lettuce, garlic and a splash of soy. A common but often overlooked side dish that helps you use up every last leaf!

This vegan omurice features a fluffy chickpea tofu omelette wrapped around savoury ketchup fried rice with mushrooms, tofu, and veggies - a comforting, protein-packed twist on the classic Japanese dish.

These fluffy vegan char siu bao are filled with a sweet and savoury mushroom and plant-based pork filling, wrapped in soft steamed dough - the perfect homemade dim sum treat. I uses a mix of the plant-based pork and mushroom for the most accurate texture! I find that using the mushrooms give that satisfying 'fatty' mouth feel.

An easy satisfying creamy bright lemony garlicky pasta

While I’ve really been LOVING TVP mince as the base for my mincey dishes, a lot of people can’t seem to find it so I thought I’d make a something with ingredients that are easier to find. So here we have a cauliflower, mushroom and lentil mince in a bolognese-esque sauce!Also to all Italians, I’m SO SO sorry. I know this ain’t bolognese. I just really didn’t know what to call it and I hope you’ll forgive me one day. ‘Creamy Cauliflower Sauce’ isn’t quite right and doesn’t give enough idea as to what this delicious dish actually emulates. Creamy bolognese is the easiest way to explain what this is. Truthfully, I wasn’t going to add the cashew cream, but it really brings SO much body and depth to the dish that I just had to. In the name of good vegan food.