This flavourful one-pan recipe for Sheet Pan Miso Tofu and Brussels Sprouts is a snap to prepare on busy weeknights or lazy weekends when you’re low on energy.
Sheet Pan Miso Tofu and Brussels Sprouts Read More »
Fresh Shiitake Mushroom Udon Noodle Soup is the ultimate Japanese comfort meal! This plant-based udon soup has a rich broth with big umami mushroom flavour.
Shiitake Mushroom Udon Noodle Soup Read More »
This copycat recipe for Chipotle’s Tofu Sofritas is so easy to make, with the same ingredients that Chipotle uses, and it tastes just like the real thing.
Sofritas (Chipotle Tofu Copycat) Read More »
Crispy outside, sticky inside, these lightly sweet Chinese Pumpkin Rice Cakes are naturally vegan and easily made gluten-free. Can be pan-fried or air fried!
Pumpkin Rice Cakes (Air Fried or Pan Fried) Read More »
Vegetable Marrow Soup is a classic British soup recipe made with zucchini’s bigger cousin. Adapted from Good Things in England, a cookbook published in 1932.
Vegetable Marrow Soup Read More »
Roasted pumpkin seed butter is an allergen-free alternative to nut butter. Deliciously creamy and nutty spread that’s easy to make at home with a blender.
Roasted Pumpkin Seed Butter Read More »
A savoury plant-based take on Asian fish ball noodles. Quick and easy with five ingredients and ready in 30 minutes. Perfect for a vegan lunch or side dish.
No-Fish Ball Noodle Soup (Vegan) Read More »
Bok choy miso soup is a quick way to use up leafy greens in a light yet flavourful soup. And you get a hit of savoury, fermented probiotic goodness to boot!
Bok Choy Miso Soup Read More »
Make adzuki bean paste in the Instant Pot or stove with only sugar and beans. Red bean paste is called anko in Japanese, dousha in Chinese, or danpat in Korean.
Adzuki Bean Paste (Red Bean Paste) Read More »
Plant-based full English breakfast done right! This is your guide to cooking an authentic vegan fry up: it’s full of sausage, eggs, mushrooms, beans, and more.
Ultimate Vegan Fry Up (Full English Breakfast) Read More »