This is one of our favourite go-to meals, particularly on a week day when short of time, or if we have an assortment of veg to use up.
I think a creamy pasta dish is one of my all time favourites. Shortly after turning vegan we discovered the incredible cashew and all its uses. (Obviously we’ve always loved a cashew nut, but we had no idea on the versatility of the things!)
This is a great dish for a cold winter evening or when you just need some comfort food to warm you and your belly up. You can make a big batch and freeze the rest in portions to re heat when you need a quick tasty dinner.
If you plan to make this on christmas day you can prepare it hours before and cover it in the fridge until there’s room in the oven and it’s time to bake. Get cracking!
Courgette for breakfast! Madness! It’s so tasty you won’t regret it.
Macaroni cheese was always a favourite in my house growing up so when I turned vegan it didn’t take me long to find a plant based alternative.
Often we make a mushroom wellington or a nut roast, then one day we decided to try something a bit different, so we merged the ideas and the nut roast wellington was born!
A good chilli is always a crowd pleaser. This beany version we like to make is high in protein and iron and low in fat. It’s hearty, warming, comfort food that’s good for you.