This is Jessica’s spin on a savoury scone. Like all scones, they are best eaten straight out of the oven, smothered in some kind of dip or dunked into a soup or stew.
Add a little va va vegan to the weekday menu with this chocolate smoky tofu mole in tacos with grilled calcots.
This chocolate beetroot cake is decadent and wonderfully gooey – and yet, at the same time, somehow a total treat for your insides.
Giving Veganuary 2020 a try? Partake in the plant-based challenge with our pick of the best British vegan recipes, meat-free snacks and desserts.
Pears and caramel are an ingredient match made in heaven. You can serve this tart warm or cold – expect a scrumptious result either way.
Ideal for a simple midweek supper, whip up a sea of salty flavour with this Penne al Pomodoro, mixed with juicy vegan ‘tuna’.
Protein-packed and easy to make, Julie Montagu’s beetroot, quinoa, black bean and flaxseed burgers make an excellent vegan dinner.
Who said comfort food couldn’t be vegan? This butternut squash and sage macaroni is a shining example of slow-cooked heaven.
Hearty and heart-friendly, this rich tomato broth with chard, borlotti beans and parsley pistou makes an excellent lunch.
Gill Meller’s roast parsnips with blackberries, honey chicory & rye flakes is a tray sent straight from heaven.
Bursting with crunch and fresh flavour, Michelin chef Alfredo Russo shares his recipe for a filling quinoa, radicchio and pear salad.
Pack in the veggies and try Julie Montagu’s Thai coconut noodle bowl with pak choi and mushrooms
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Souperb. This does take a bit of preparation, but it is totally worth it for the real depth of flavour. The roasting of the squash and the garlic brings out an intense, smoky sweetness that runs throughout the dish.
Giving Veganuary a go? You don’t have to skimp on the sweet stuff. This re-creation of a classic dessert is a healthier option, packed with goodies for the heart and brain, such as raw cacao and hazelnuts.
A starter with serious ‘wow’ factor – salads have never looked so pretty.
All vegan, all delicious. Make a batch of these sweet potato brownies with chickpea cookie dough and enjoy a healthy baked beauty. Or three.
Chantelle Nicholson serves up a stunning slow-roasted aubergine recipe, served with a luscious white bean purée and tangy tamarind sauce for a delectable vegan dinner party dish.
Pretty and filled with flavour, this cheesecake packs a mighty matcha punch.
These spicy, sweet, and satisfyingly sticky kebabs are made for summer.