Plant Based Recipes
These Savoury Mediterranean Muffins (aka Pizza Muffins) are the perfect Summer side or snack. They’re filled with sundried tomatoes, olives, spring onions, garlic and oregano. Spread with butter and serve with soup or a delicious bean salad, or top with cheese and chutney.
Looking for a meal prep-able, high protein, delicious, filling lunch option? Don’t worry my friends, I’ve got you! This Spring Quinoa Salad is vegan AND gluten free AND packed with so much goodness.
With a decadent vanilla cream, a sweet date caramel and dark chocolate shavings, these Banoffee Overnight Oats are going to be your new favourite breakfast. Despite what looks like a large ingredients list, they’re actually easy to make, and if you follow my tips below, will last around 5 days in the fridge!
Soup season may be nearly over, but in my opinion, a good, hearty soup should be a year round staple. Why? Because they’re delicious and can be jam-packed with nutrients to keep you nice and healthy!
I was actually inspired to make this chickpea soup after seeing Lucy Sally Sommer’s reel on Instagram. She made a Golden Chicken Soup which looked INCREDIBLE! I knew I had to recreate this as a vegan version, so I used chickpeas for the protein and vegetable stock to make this recipe plant based.
Looking for a tasty, protein-packed vegan meal that’s perfect for meal prep? This creamy garlicky butterbeans dish is sure to satisfy! Made with a rich, savoury vegan cream cheese, tender butterbeans (also called lima beans), aromatic garlic, juicy tomatoes, fresh basil and nutrient-dense spinach. It’s a wholesome, plant-based meal that comes together in around 15 minutes and will be a firm addition to your weekly rotation!