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RECIPE by @goodful

You won’t believe these aren’t chicken!

Time: 60 mins
Serves 4-6


    • 14 oz extra firm tofu (395 g),


    • 2 tablespoons low sodium soy sauce,
    • 2 ½ tablespoons nutritional yeast,
    • 1 teaspoon garlic powder,
    • ½ teaspoon kosher salt,
    • 2 tablespoons grapeseed oil, or other neutral oil,
    • ½ teaspoon hot sauce,
    • ¼ cup unsweetened soy milk (60 mL),
    • ¾ teaspoon apple cider vinegar,


    • ½ cup all purpose flour (60 g),
    • 1 tablespoon cornstarch,


    • ½ cup unsweetened soy milk (60 mL),
    • 1 ½ teaspoons apple cider vinegar,


  • ¾ cup panko breadcrumbs (90 g),
  • 1 ½ tablespoons nutritional yeast,
  • 1 ½ teaspoons garlic powder,
  • 1 ½ teaspoons paprika,
  • 1 ½ teaspoons onion powder,
  • ¾ teaspoon kosher salt,
  • ¾ teaspoon black pepper,
  • ⅛ teaspoon cayenne,

Rated 5/5

based on 17 customer reviews


1. Freeze the tofu overnight, let it defrost and then press it for 20-30 minutes.
2. In a bowl, mix all the ingredients for the marinade, pour it over the tofu and let it marinade for 30-60 minutes. Stir halfway through.
3. Prepare the breading in three bowls by mixing the ingredients in each bowl.
4. Coat the marinated tofu according to the video. Bowl 1-2-1-2-3.
5. Add the tofu to a baking tray, spray on some cooking spray (optional) and bake at 400F/200C for 20-25 minutes flipping halfway.
5. Serve with barbecue sauce and enjoy!


VEGAN thai red curry


Delicious vegan thai red curry!

Time: 60 mins
Serves 4-6


  • 2 tbsp coconut oil,
  • 1 white onion (finely sliced)⁣⁣,
  • 4 cloves garlic (finely sliced)⁣⁣,
  • 2 inches ginger (grated)⁣⁣,
  • 2 red chillies (finely sliced)⁣⁣,
  • 2 red peppers (finely sliced)⁣⁣,
  • 1 zucchini (courgette) (finely sliced)⁣⁣,
  • 2 cups coconut cream (from cans of full fat coconut milk)⁣⁣,
  • 1/2 cup red thai paste (always read the label),
  • 1 cup baby sweetcorn (sliced)⁣⁣,
  • 1 cup tenderstem broccoli⁣⁣,
  • 1 cup mangetout⁣⁣,
  • 1/2 tbsp coconut sugar⁣⁣,
  • 1/2 tbsp salt⁣⁣,
  • 1/2 pint coconut water (left over from the coconut milk cans)⁣⁣,
  • 1 cup roasted butternut squash,
  • 2 limes (juice)⁣⁣,
  • 1 cup cilantro (coriander) leaves,

Rated 5/5

based on 27 customer reviews


1. Cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉).⁣⁣

2. Put the coconut oil in the pan & melt.⁣⁣

3. Add onion & soften (slightly).⁣⁣

4. Add garlic & ginger & cook for a minute.⁣⁣

5. Add chilli & pepper & cook for 2 minutes.⁣⁣

6. Add zucchini & cook for 2 minutes.⁣⁣

7. Stir in coconut cream so all the veg is covered.⁣⁣

8. Add red thai paste & mix in.⁣⁣

9. Add the sweetcorn, broccoli & mange tout & cook for 2 minutes.⁣⁣

10. Taste the the sauce & add sugar & salt if you think it needs it.⁣⁣

11. Add coconut water & stir in.⁣⁣

12. Add the roasted squash .⁣⁣

13. Squeeze in the lime.⁣⁣

14. Add the cilantro (coriander) & stir in.⁣⁣

15. Serve immediately over fluffy rice & garnish with toasted nuts & cilantro.



RECIPE by @fivesechealth

A fresh take on a classic tuna wrap (no fish necessary)!

Time: 15 mins
Serves 1


  • 1 can chickpeas, rinsed & drained,
  • 2-4 whole wheat bread slices (depending on size)
  • 1/2 avocado (medium-big)
  • 1/4 cup crumbled firm tofu
  • 1 tbsp fresh basil
  • 1/2 tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper, ground

Rated 5/5

based on 21 customer reviews


      1. Mash the avocado and combine with rest of the ingredients
      2. Spread evenly on bread slices of choice
    3. Grill in a sandwich toaster until golden



Vegan tuna wraps

RECIPE by @amelietahiti

A fresh take on a classic tuna wrap (no fish necessary)!

Time: 30 mins
Serves 2



  • 1 can chickpeas, rinsed & drained,
  • 2 ripe tomatoes, cubed,
  • 1 small cucumber, cubed,
  • 2 tbsp chives,
  • 3 tbsp soy yoghurt
  • 1/4 tsp salt
  • 1 tsp dijon mustard
  • 1 tsp paprika,


  • 1 cup all purpose flour
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup water

Rated 4.5/5

based on 13 customer reviews



  1. Rinse & drained the chickpeas (if you want a better digestion, you can peel off the skin but that’s an extra 10 minutes!)
    2. Flake them with a fork (or clean hands)
    3. Add veggies and mix.
    4. Add spices and yoghurt and mix again
    5. Set in fridge about 15 minutes so flavour gets together.


  1. simply mix & kneed with one hand until a dough super elastic forms.
  2. Adjust flour/water. Set 10 minutes.
  3. Then divide in 2 and roll out in very thin wrap (use flour to prevent sticking).
  4. Cook 2 minutes each side on hot pan.
  5. Keep in clean dishtowel.
  6. Use right away or damp the towel with water and microwave 20 sec to make soft again!


Delicious Vegan Tofu Krispy Katsu Recipe

Delicious Vegan Tofu Krispy Katsu

RECIPE by @sovegan

Take a trip to Japan with this delicious vegan take on the classic katsu curry.

Time: 40 mins
Serves 3


  • 300g extra firm tofu,
  • Flour mix,
  • 1/4 cup plant-based milk,
  • 80g vegan corkflakes,
  • 1/2 onion
  • 2 medium carrots
  • 2 cloves garlic
  • 1/2 tbsp curry powder,
  • 1/2 tsp garam masala,
  • 1 tbsp plain flour,
  • 300ml vegetable stock,
  • 2 tbsp coconut cream
  • Salt and pepper season to taste

Rated 4.5/5

based on 17 customer reviews


Tofu Katsu:

  1. Cut the tofu and dip them in the flour mix, plant-based milk and the vegan cornflakes.
  2. Fry each side for 2-3 minutes.
  3. Bake them at 180°C for 15 minutes (fan).


  1. Add the onion and carrots in a pan and fry for 7 minutes.
  2. Add the garlic and fry for 2 minutes.
  3. Add the curry powder, garam masala and plain flower and fry for 1 minute.
  4. Add the vegetable stock and let it simmer for 10-15 minutes.
  5. Add the coconut cream, salt and pepper.
  6. Put the mix into the blender and mix until smooth😋


Vegan Creamy Tomato Pasta

by @pinchofyum 

This cashew cream will make your pasta sauces creamy, velvety, and nutritious with no butter or dairy cream😍


1 pound pasta
1 jar tomato sauce
2 cups cashews
½ cup water
garlic clove (optional)
herbs and salt to taste


1. Cook pasta and toss with sauce in pan on low heat
2. Blend the cashews, water, garlic, and salt until smooth. Reserve half in the fridge, and add other half to the pasta pot and stir.
3. Top with salt, pepper and herbs.
4. Enjoy!

Puffy vegan pita bread

by @sovegan


250g/ 8.8oz bread flour
1 tsp fast action yeast
1 tsp salt
1 tsp caster sugar
150 ml/ 5.2 fl.oz
1 tbsp olive oil .


Dust the surface sparingly, and overly dry dough will result in flat pitas.

Knead 10 min
Prove for 1h
Decide and prove 10min

Get your oven as hot as possible, the hotter the oven, the puffier the pita. .
Bake 230 C/ 446 F for 4-5 minutes


Recipe: @fivesechealth
I love these avocado toasts🤤 So easy to make and so tasty! Your friends will love these💕


2-4 whole wheat bread slices (depending on size)
1/2 avocado (medium-big)
1/4 cup crumbled firm tofu
1 tbsp fresh basil
1/2 tbsp lemon juice
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 tsp black pepper, ground


1. Mash the avocado and combine with rest of the ingredients
2. Spread evenly on bread slices of choice
3. Grill in a sandwich toaster until golden


Recipe: @fitgreenmind

This almond butter mousse is an amazing combination of nutty almond butter, sweet maple syrup and a touch of coconut! All together in a light, fluffy and delicious mousse! Tag a friend who would love this😍



-1/2 cup almond butter
-3 Tbsp coconut cream
-3 Tbsp maple syrup
-a pinch of salt
-aquafaba from 1 can of chickpeas

Garnish: melted vegan chocolate and peanuts


1. In a bowl, whisk the aquafaba until stiff peaks. If you struggle with getting it stiff, add a pinch of salt before whisking.

2. In another bowl, combine almond butter, coconut cream, maple syrup and a pinch of salt.

3. Add in the whipped aquafaba, gently combine it with a folding movement to not deflate the air bubbles.

4. Divide the mousse into 2 serving dishes and keep refrigerated for at least 2 hours before serving.

5. Garnish with melted vegan chocolate and peanuts. Enjoy!

Snickers Ice Cream Cake 😍

RECIPE by @thetastyk


1 cup oat flour
1/3 cup peanut butter
2 Tbsp maple syrup

Cream filling:
1 cup raw cashews, soaked for 4-6 hours
1/2 cup full-fat coconut milk (canned)
4 Tbsp coconut butter/oil, melted
3 Tbsp maple syrup
1/2 tsp vanilla extract

Salted caramel:
3/4 cup full fat coconut milk
1/2 cup peanut butter
5 Tbsp coconut sugar
pinch of salt
3/4 cup peanut halves (unsalted)

Chocolate ganache:
7oz (200g) 70% cacao vegan dark chocolate
1/2 cup coconut milk


1. Line a 8” (20cm) round cake tin on the bottom and sides.

2. For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until a sticky dough. Spread out the dough into the cake tin, then place in the freezer.

3. Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base, then put in freezer for 30 minutes.

4. For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat.

5. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Place back into the freezer.

6. Melt chocolate and add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).