Recipes
Golden potatoes, al dente Brussels sprouts, and savoury chickpeas all dressed with a perky sour cream sauce make for a healthful meal. This sheet-pan dish from Jackie Sobon’s cookbook Vegan Yack Attack’s Plant-Based Meal Prep requires little preparation and is packed...
Recipes
This vegan sushi bowl is very flexible so feel free to swap things you don’t have to hand or you’re not that keen on for something you actually like. Serves 2-3 You’ll need: FORTHE BOWLS 1 cup of cooked rice of choice: brown, black or sushi ½ avocado, sliced 1...
Recipes
These aren’t just any brownies; they’re a celebratory twist on the classic, made with all your left-over vegan Easter chocolate eggs and topped with crunchy vegan eggs. The perfect blend of gooey, crunchy, and utterly chocolaty, these brownies are a dream...
Recipes
These vegan Easter bunny trifles are cute as a button, so delightful to eat and great fun to make! With layers of fluffy vegan sponge cake, fresh raspberry jam, and vegan whipped cream topped off with the most adorable sweet bunny, they taste every bit as good as they...
Recipes
This Butter Bean Curry is all about rich flavours and cozy vibes. It’s satisfyingly creamy and absolutely delicious – and ready in 30 minutes! Serves 4 You’ll need: 150g cashews 1 yellow onion 1 thumb-size ginger piece 1-2 garlic cloves 2 tsp garam...
Recipes
Protein-packed and perfect for spring and Easter gatherings! Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing, making for a lovely side dish, main course, or spring potluck dish. Serves 4 You’ll need: For the...
