Plant Based Recipes
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.
Introducing my NEWEST baked oats flavour… Biscoff Baked Oats (with Raspberries!).
The tart raspberries are a match made in heaven with the sweet, creamy Biscoff. Meal preppable baked oats really are life-changing – I like to bake a batch on a Sunday and have delicious breakfasts and snacks on hand during the week. Oh, and your kitchen will smell amazing!
Chia Pudding is a great way for you vegans to up your plant protein and fibre intake. This Raspberry Chia Pudding is creamy, delicious, and super easy to make. It’s also extremely ‘prep-able’ so you can easily make this at the weekend and enjoy nutritious and customisable breakfasts throughout the week!
Are you a vegan with an insatiable sweet tooth? This rich and decadent Vegan Chocolate Banana Bread is perfect for you! It’s a mashup of two classic treats – moist banana bread and rich chocolate cake. Every bite delivers intense chocolate flavor along with that irresistible and comforting banana bread sweetness.
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!