Dairy-free and gluten-free means this dessert can cause a total free-for-all at dinner parties The only that that’s not missing is delicious flavour.
This chocolate-packed creation is dairy-free, gluten-free, nut-free and vegan. In other words, a dream come true.
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.
Hearty and heart-friendly, this rich tomato broth with chard, borlotti beans and parsley pistou makes an excellent lunch.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Hold on to your Plates – Kirk Haworth’s Aussie-inspired menu with Daisy Green Collection is both wholesome and vibrant, says Editor Sophie Ritchie.
Sophie Ritchie tries out lunch at MeeT, the Vancouver restaurant group putting a little va va voom in vegan food.
Emily Kydd’s roasted vegetable pesto rice is packed full of vitamins and fresh flavours. The nutty pesto adds the perfect finish, creating a lusciously healthy recipe.
Lap up the flavours of this roasted sweet potato, bulgur wheat & cauliflower rice salad.
By blitzing the cauliflower in a food processor, you create a fluffy, rice-like texture that cooks in half the time – the perfect substitute!
Carrot cake has to one of the best traditional Swedish cakes. Simon Bajada’s recipe brings together all the same flavours in an easy-to-make, delicious dessert.
Celebrated Icelandic chef Solla Eiríksdóttir provides a fresh and modern take on typical tacos with this raw plant-based dish.
Editor Sophie Ritchie tries lunch at Café Forty One, the Queensway venue giving a vegan revamp to classic patisseries.
If you’re looking to detox, do so in sustainable style at The Farm at San Bento.
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.