100g oats 400ml plant-based milk 1/2 tsp cinnamon Pinch of salt 1 banana, sliced 1 tsp coconut oil 1 tsp maple syrup Toppings: vegan yoghurt, chopped almonds, chocolate chips, almond butter
Olive oil 1 white onion, small dice 2 garlic cloves, crushed 1 carrot, small dice 200g tempeh 1/2 tsp hot smoked paprika 2 tbsp tamari soy sauce 80g sun-dried tomatoes, chopped 400g tin chopped tomatoes 150g pasta e.g. spaghe
240ml plant-based milk e.g. almond or soya 1 tbsp lemon juice 70g (80ml) olive or sunflower oil 1 tsp vanilla extract 50g coconut or regular sugar 2 large lemons, zested 340g plain flour 2 tsp baking powder A pinch of salt 30
Essential ingredients Olive oil 1 white onion, small dice 2 garlic cloves, crushed 400g mushrooms 1/2 tsp hot smoked paprika 1/2 tsp mild curry powder 1 tin chickpeas, drained 200g tomato passata 200ml coconut milk 200g froze
Essential ingredients Olive oil 100g rice 1 medium sweet potato (300g), chopped 1/2 tsp cumin 1 pepper, sliced 120g black beans 2 garlic cloves, crushed 1/2 tsp cumin 1/2 tsp smoked paprika 1 tbsp apple cider vinegar 10 cherr
Essential ingredients ½ cup oats 250ml almond milk 1 tbsp cacao powder ½ tsp cinnamon Compote: 80g cherries, fresh or frozen 1 tbsp water 1 tsp maple syrup or honey To serve: 1 tsp cacao nibs 1 tsp flaked almonds
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