These Puttanesca Butterbeans are my take on the classic Spaghetti Alla Puttanesca, which I grew up eating and love! Puttanesca is already a vegan friendly recipe, and we’re essentially replacing the spaghetti with butterbeans in this recipe and the result is a hearty, rich and delicious dish packed with plant protein.

This Sundried Tomato Pasta Salad is going to be your go-to for barbecues, packed lunches and family lunches this Summer.

This Greek Lemon Orzo Soup is a vegan version of the classic greek dish ‘Avgolemono‘. Because I’m vegan, we’re using chickpeas instead of chicken here (which also helps to boost the plant protein content of the recipe), and there are no eggs in sight!

Minestrone is one of my all-time favourite soups. It’s also a full meal in one bowl, containing plant based protein from the beans, carbohydrates from the pasta and lots of vegetables. Grate lots of parmesan on top and serve with a hunk of good quality bread slathered with butter.