Plant Based Recipes
This Roasted Carrot & Butterbean Dip is the best way to use up those sad carrots you’ve got lying at the back of the fridge. The butterbeans provide a source of plant based protein and fibre, as well as adding a delicious creaminess. It’s ridiculously easy to make and great for meal prep or as a centrepiece when hosting! Enjoy with warm, crusty bread or crudites.
These Smashed Peas on Toast are the perfect alternative to Avocado Toast. Not only are they more sustainable, they’re higher in protein and absolutely delicious. You can whip these up in under 5 minutes, and have a delicious lunch prepared for the week. Load onto toasted sourdough and enjoy!
Unless you’ve been living under a rock, you’ve probably seen the Viral Cucumber Salad going round the internet right now. Created by the genius that is Logansfewd – it’s an addictive, asian inspired cucumber salad that has the most addictive crunch.
It’s strawberry season here in the UK, which is the perfect excuse to make these Strawberry Overnight Oat Jars. I’ve been in such a breakfast rut lately, but these jars have had me hopping out of bed for breakfast the past few days! Also, my toddler loves them too. Layered up with yoghurt and a delicious strawberry chia jam, these are going to be your new breakfast staple.
You won’t believe just how easy it is to make your own Vegan Gummies. These are great if love gummies but struggle to find gelatin-free options, or if you want a healthier option. They’re also perfect for kids and really fun to make with them too. They’re made with agar-agar powder which is a natural vegetarian and vegan gelling agent, I get mine from Amazon, I have linked it below!