A classic tiramisu is a great thing, but it's not necessarily very easy to whip together a vegan version. So we took it upon ourselves to make a plant based version with Biscoff biscuits as a short cut - spoiler alert, it's delicious.

Easy to prepare in about 15 minutes, this Biscoff Tiramisu is the perfect vegan dessert for sharing at any occasion. 

Plant Based Biscoff Tiramisu

Easy to prepare in about 15 minutes, this Biscoff Tiramisu is the perfect vegan dessert for sharing at any occasion.

An easy, chuck together salad for a spring or summers dinner, or a great one for a lunch time meal prep. The flavours are sensational and all marry together perfectly.

A fresh and flavour packed rice salad with tonnes of crunchy veg and a dreamy dressing - a quick recipe to prep for lunches

Crispy tofu rice salad

Mix together all the ingredients for the dressing and set to one side.

Add the red cabbage to a bowl with a pinch of salt and massage vigorously until softened and pliable. Once softened, add the cucumber, carrot and spring onions and set to one side.

Wash and cook the brown rice according to packet instructions.

Season the tofu with a pinch of salt then toss in the cornstarch until fully coated. Heat the oil in a large frying pan and add the tofu. Fry on all sides until crispy then remove and drain on a plate lined with paper towel to absorb excess oil.

Rinse the cooked rice in cold water to bring to room temp then add to the veg along with the avocado, seeds, nuts and all the dressing. Serve topped with the crispy tofu, some chilli oil and a wedge of lime.

A fresh and flavour packed rice salad with tonnes of crunchy veg and a dreamy dressing - a quick recipe to prep for lunches

A go-to salad recipe when spring hits and dreams of summer BBQs fill the air. We thought nothing would beat an aromatic smacked cucumber salad until we fused it with a smashed potato salad...and we haven't looked back since.

A fusion of the internet's favourite recipes - creamy, spicy, garlicky cucumber and potato salad with tonnes of flavour and texture. 

Smacked Cucumber and Smashed Potato Salad

Pre-heat the oven to 200 degrees or 180 fan. Wash the potatoes then place in a saucepan of lightly salted cold water and bring to the boil. Turn down slightly and let it cook for around 25-30 minutes, until soft and squash-able. 

While the potatoes boil, add all the aromatics for the chilli crisp to a heat-proof bowl. Heat the neutral oil until just smoking then pour over the spices and garlic. It should sizzle and crackle immediately. Stir everything together then set to one side. 

Strain the cooked potatoes and allow them to steam dry for 5 minutes. Line 2 baking trays with baking paper and space the potatoes out on the trays. Gently press down on each potato with the bottom of a glass, until they're flattened but still intact. 

Drizzle the potatoes with plenty of olive oil, season with salt and place in the oven for 20-25 minutes until crisp.

Once roasted, remove the potatoes and allow to cool slightly as you prep the cucumber. Bash the cucumber aggressively until it splinters into pieces then roughly chop the pieces width-wise. Add the cucumbers to a bowl with a pinch of salt, mix and set to one side to extract as much moisture as possible. 

Drain the cucumber juice, pat the pieces dry and add to a bowl with the spring onions, coriander, potatoes, mayo, chilli crisp oil, sesame seeds, black vinegar and soy sauce. Serve immediately and enjoy!

A fusion of the internet's favourite recipes - creamy, spicy, garlicky cucumber and potato salad with tonnes of flavour and texture.

Not sure why we've never done a pulled aubergine recipe before. It's a dreamy meat substitute - it's tender, smoky, cheap and delicious, especially when served with all the things you'd usually find in a birria taco.

In a large saucepan, heat 2 tbsp olive oil. Add the chopped onion and fry for a few minutes over a medium heat. Once softened slightly, add the crushed garlic cloves and fry gently for around 4-5 minutes with a pinch of salt. 

Add all the spices and let them bloom in the oil, until fragrant, stirring to avoid them burning. Then add the tomato puree and chipotle paste and stir to combine, frying and letting them caramelise for another minute. 

Add the tomatoes and cover with the vegan beef stock. Simmer for 20 minutes, until everything has softened. 

Char the aubergines over an open flame or grill until burnt on the outside and soft in the middle. Plate in a bowl and cover with a plate and let steam for around 10 minutes. 

Peel the skin off and pull the flesh apart with forks. Place over a sieve and let strain for about 15 minutes.

Come back to the sauce - remove the onions, garlic and tomatoes and blend until smooth. Pour the mixture back into the sauce and mix together. Set to one side. 

Place the aubergine strips in a hot frying pan and fry to get rid of some of the moisture. Once slightly drier, add a ladle of the consommé and a handful of cheese, and stir. 

Melt a circle of cheese in a clean pan and place the top bun on top until the cheese cooks and creates a crust. Assemble the buns with mayo or vegan sour cream on the bottom, the pulled aubergine, coriander, onion, cheese and jalapenos or green chillis. Squeeze over lime, top with the top bun and serve with a big bowl of the hot consommé for dunking. Enjoy!

Birria, but not as you know it. Smoky pulled aubergine in a rich consommé served in a bun with all the birria trimmings.

If you loved a rice crispy treat/cake in your childhood, you'll love this. Except this version, is a little more grown up. It's still chewy and moorish but has a pop of lemon juice and zest to offset the sweetness.

A nostalgic treat with vegan marshmallows, lemon zest and poppy seeds - an ode to the delicious childhood snack, Rice Crispy Cakes.

Lemon and Poppy seed Rice Crispy Cakes

Melt the butter and marshmallows in a frying pan over a low medium heat. Stir until fully melted and smooth.

Add the lemon juice, zest, vanilla extract, poppy seeds and a pinch of salt to the mixture and stir to incorporate.

Add the still warm marshmallow mixture a large bowl with the rice krispies. Once fully incorporated tip into a lined square dish or baking tray. Zest over some more lemon, then press firmly with some baking paper to flatten and get an even surface.

Place in the fridge to firm up then slice into bars and enjoy or store in a airtight container for a few days.

A nostalgic treat with vegan marshmallows, lemon zest and poppy seeds - an ode to the delicious childhood snack, Rice Crispy Cakes.

For those who love a quick and satisfying bean-y recipe. This is inspired by Turkish Eggs, but we've gone off piste for the vegans who want to get in on the action too. It's simple but packs a punch and makes the perfect brunch, lunch or light dinner.

If you're a fan of Turkish Eggs, you will love these confit beans loaded onto creamy, garlicky yoghurt. 

Turkish Butter Beans

Preheat the oven to 100 degrees. Tip the drained and rinsed beans into an oven proof dish. Add all the ingredients for the confit beans and mix well before placing into the oven for an hour 30 minutes, until the beans and garlic and soft and tender.

Season the yoghurt with the garlic, salt and lemon then set to one side. Mix together the ingredients for the pickled onions in another bowl. Set those to one side to steep, pickle and turn vibrantly pink. 

Smooth the thick yoghurt onto a plate, top with the beans and a drizzle of the rich, red oil. Garnish with sprigs of dill, the pickled onions and mop up with plenty of fluffy bread. 

If you're a fan of Turkish Eggs, you will love these confit beans loaded onto creamy, garlicky yoghurt.

A creamy potato salad with sweet, charred corn and tonnes of fresh herbs, some zingy pickled jalapenos and a dash of hot sauce for good measure.

Preheat the oven to 200 degrees or 180 fan. Fill a large saucepan with cold water and a big pinch of salt. Add the potatoes and boil. Boil for around 25-30 minutes until completely fork tender. 

Whilst the potatoes boil, combine all the ingredients for the Elote 'dressing' and season to taste. Set to one side. 

Once the potatoes are cooked, add to two baking trays lined with parchment paper. Flatten each potato with the bottom of a glass and drizzle with plenty of olive oil and salt. Roast for around 25 minutes, or until crispy and deeply golden brown (adding extra drizzles of olive oil as needed). 

Let the potatoes cool slightly before adding to the Elote mixture. Toss everything together and serve with a few extra dashes of hot sauce, some more fresh coriander and some slices of fresh jalapeño. 

A creamy, dreamy potato salad recipe with all the flavours of the ultimate Mexican street food snack, Elotes.

The perfect thing to make with, or for, family this Easter. The buttery Biscoff in the middle is a real treat and makes for something a little different to share around the table after lunch or dinner. Or simply make and keep in the fridge for a treat whenever you fancy it!

A delicious treat that can be made using any left over chocolate you might have after Easter weekend! 

Biscoff Stuffed Chocolate Bark

Preheat the oven to the lowest setting. While it preheats, line a baking tray with parchment paper and place the 2 dark chocolate bars down with the vegan milk chocolate bar in the centre. Place into the oven for around 10 minutes, or until the chocolate bars are melted but have kept their shape. 

Run a fork through the chocolate to swirl them together and smooth out slightly. Place into the fridge or freezer to cool and harden. 

Melt half a jar of the Biscoff in a microwaveable container, around 20s-30s should be enough to reach the desired consistency. Pour the melted Biscoff over the hardened chocolate and smooth out, spreading it to cover as much of the chocolate as possible, leaving a border around the edge.

Place into the fridge or freezer to firm up. Whilst it firms, melt the white chocolate, pink chocolate (if using) and milk or dark chocolate separately in the microwave for 30 seconds at a time, mixing in between until you have a smooth consistency for each. Or melt over a bain-marie if preferred. 

Pour the white chocolate over the now-firm Biscoff chocolate bark. Drizzle the pink and dark or milk chocolate over to create a fun design, using a fork or knife to create swirls in the melted chocolate. Sprinkle over the freeze dried fruit and sprinkles, and decorate with Easter chocolates or eggs. 

A delicious treat that can be made using any left over chocolate you might have after Easter weekend!

One pot pastas are back, and this time they're loaded with even more carbs. The potatoes and beans become soft and creamy and form an incredible sauce that's simple and light, whilst being deeply comforting.

Nothing beats a one pot meal, especially one that's loaded with carbs and soft comforting white beans. The perfect recipe for a chilly day. 

One Pot Cheesy Potato Pasta

Heat the olive oil over a medium heat in a medium large saucepan. Once hot, add the onions and potatoes with a pinch of salt and sweat for around 4-5 minutes, stirring occasionally. Once they begin to soften add the garlic and stir together. Cook for another few minutes. 

Sprinkle in the rosemary and bay leaves then add in the beans and tomatoes. Stir everything together and cook gently for a few minutes before adding the stock in along with the white wine vinegar. Cover and simmer for around 20-25 minutes, or until the potatoes have softened. 

Lightly crush the potatoes and beans to thicken the sauce then add the pasta along with an additional 200ml water. Continue to simmer for another 10-15 minutes or until the pasta is cooked and the sauce has thickened even more. 

Add the nutritional yeast, grated vegan cheese, some truffle oil to taste, lemon juice and plenty of cracked black pepper. 

Serve with more cheese, a drizzle more truffle oil and top with torn basil leaves. Enjoy!

Nothing beats a one pot meal, especially one that's loaded with carbs and soft comforting white beans. The perfect recipe for a chilly day.

Who doesn't love a fry up?? Or a jacket potato?? Both winning meals, now combined to make this delicious meal that has almost all the flavours and textures of the nations favourite breakfast.

The baked potato of dreams, the ultimate breakfast and an iconic lunch/dinner all rolled into one recipe. 

Full English Breakfast Loaded Jacket Potato

Preheat oven to 200 degrees, or 180 fan. Oil and salt the potatoes then place in a tray and into the oven to roast for around an hour. 

Season the sliced mushrooms with all the bacon seasonings and place on a baking tray lined with parchment paper. Slice the tomatoes down the middle and season with a drizzle of balsamic vinegar, pinch of brown sugar, thyme, salt and pepper. Place on the same tray as the mushrooms. Place into the oven 20 minutes before the potatoes have finished roasting.

When the potato is nearly finished cooking, melt some butter in a small saucepan over a medium heat. Whisk in the hot sauce then sprinkle in the parsley, nutritional yeast, salt and pepper. 

Just before the potatoes and vegetables are cooked, fry off the vegan sausages according to packet instructions. 

Slice open the cooked potatoes, add in a pat of butter then load with the beans, mushroom bacon, jammy tomatoes and sliced sausages. Serve with hot sauce or ketchup, or both! And enjoy!

The baked potato of dreams, the ultimate breakfast and an iconic lunch/dinner all rolled into one recipe.

A Thai inspired salad with plenty of fresh herbs, irresistible crispy rice balls and custardy roasted aubergine. It's a real winner - comforting and fresh at the same time. Try it, you'll love it!!

The most delicious, flavour-packed lunch that is impressive but incredibly easy. 

Thai Crispy Rice Salad

Preheat the oven to 200 degrees or 180 fan. Thickly slice the aubergine into 2cm chunks. Place onto a baking tray and drizzle generously with sesame oil. Roast for 25 minutes until they begin to turn a deep golden brown and soften. Cut the green beans in half and add to the tray with the aubergines and a drizzle more oil, and roast for 10 minutes.

Add the garlic, ginger, shallot and red chilli to a bowl and squeeze over the lime and a small pinch of salt. Mix together and let it sit for a minute.

Boil some water and pour 70ml over the brown sugar and kefir lime leaves. Leave to sit for a few minutes then pour over the garlic, ginger mix etc. Add the other ingredients for the dressing then set to one side, removing the kefir leaves just before serving.

Mix the cooked sticky rice with the thai curry paste, cornstarch and a pinch of salt. Lightly oil your hands then take 1/2 tbsp of the rice and roll into tight balls until you've used all the mixture.

Heat the neutral oil over a medium high heat. Add the rice balls once hot, they should bubble immediately. Fry until crispy and golden brown, turning every so often, for around 7-8 minutes. Remove and drain on a rack to remove excess oil.

Place the herbs (removing the thick stems from the mint), red onion, aubergine, green beans and fried rice balls, crushing them lightly, into a large mixing bowl and toss with the dressing. Season to taste then top with crushed peanuts. Serve with lettuce cups or as it comes, and enjoy!

The most delicious, flavour-packed lunch that is impressive but incredibly easy.

The chopped bagel works a treat, a little bit of everything in each mouthful can only be a good thing. This one is a flavour sensation - spicy, creamy, tangy and full of flavour and it makes the best speedy lunch.

This may be a trend, but it's one that has our full approval. Chopped bagels only, from here on out.

Chopped Jalapeño Popper Bagel

Preheat the oven to 200 degrees or 180 fan. Coat the sliced mushrooms in the seasonings then tip onto a lined baking tray and bake for 20 mins until crisp.

Place the chive cream cheese, spring onions, pickled jalapeños, fresh jalapeño and cheddar on a chopping board and chop until everything is mixed and fully incorporated. Add the mushrooms last, lightly chop and mix into the filling.

Place the filling into a bagel (or split between 2 bagels). Top with more cheese, grill to melt then add crushed crisps and top with the other bagel half. Serve and enjoy!

This may be a trend, but it's one that has our full approval. Chopped bagels only, from here on out.

A truly addictive, moist (sorry) cake that doesn't contain any eggs or dairy. Somehow it is still unbelievably rich and indulgent whilst being incredibly light. This is one to make on a Sunday and enjoy all through the week. A proper treat with a cuppa tea.

Banana bread, cake or loaf - whatever you call it this is a fool-proof recipe for the fluffiest plant based bake. 

Vegan Chocolate & Date Banana Cake

Preheat the oven to 180 degrees or 160 fan.

Mash the bananas completely until few lumps are left. Mix in the yoghurt and oil then add the sugar and vanilla extract and whisk together.

Sift the flour, baking powder and bicarbonate of soda into the wet mixture and sprinkle in the salt. Fold everything together gently until completely combined. Then fold in the chocolate chips and dates (keeping some chocolate shavings back for the top of the cake) until evenly distributed.

Pour the mixture into a lined and lightly greased loaf tin and bake for around 50 minutes, or until cooked and a skewer comes out clean when inserted.

While the cake cooks, whip up the buttercream but sifting the icing sugar and cocoa powder into a bowl with softened vegan butter and room temperature plant based milk.

Once completely cooled, remove the cake from the tin and top with the buttercream and some chocolate shavings.

Banana bread, cake or loaf - whatever you call it this is a fool-proof recipe for the fluffiest plant based bake.

These noodles are to die for and they're so unbelievably easy to make! Using dumpling wrappers results in thick, chewy noodles that a chilli oil, soy and black vinegar sauce with plenty of garlic can easily cling to.

Dumpling wrapper noodles with a spicy, oily, Sichuan inspired sauce, like a dumpling but maybe better?

Dumpling Wrapper Noodles

Carefully stretch each dumpling wrapper into long, thick noodle shapes, they don't need to be perfect. Cover the noodles with a tea towel and set to one side.

Remove the skin from the vegan sausages and break into small pieces. Fry over a  medium high heat with a splash of oil until golden brown and starting to crisp. Remove from the pan and set aside.

In the same pan, add another splash of neutral oil and tip in the Chinese cabbage and spring onion whites. Stir fry for a few minutes until they begin to soften. Add the grated garlic and ginger to the pan with the veg, stir and fry for a few minutes.

Add the sausage back in and stir to combine. Season with the white pepper, five spice, MSG and Shaoxing wine. 

Bring some water to the boil and lightly salt, then drop in the noodles and cook for around 2 minutes or until cooked, but still al dente, then drain. 

Heat the neutral oil until smoking hot then add the sausage mix to a bowl and pile the noodles on top. Add the seasonings (to serve) onto the noodles in individual piles. Carefully pour the smoking hot oil over the seasonings. It should sizzle and bubble as it gently cooks the garlic and spring onions. Add the soy sauce, black vinegar and chilli oil and toss everything together until it's all combined and thoroughly coated in the sauce. 

Dumpling wrapper noodles with a spicy, oily, Sichuan inspired sauce, like a dumpling but maybe better?

A truly addictive vegan recipe that seems like lots more work that it is...the ultimate dish to impress friends and family, especially if they're a little skeptical of plant based food. We're talking spiced, meaty mushrooms with a punchy salad and a garlic sauce - what's not to love?

The ultimate fusion of street food delights, deeply spiced mushroom shawarma stuffed into tacos.

Mushroom Shawarma Tacos

Preheat the oven to 200 degrees or 180 fan. Mix together all the ingredients for the mushroom shawarma marinade until completely combined. Tear the mushrooms if they're particularly large then thoroughly coat in the marinade, making sure to get the paste into all the nooks and crannies. Cover and set to one side for 20 mins.

Combine all the ingredients for the chopped salad salsa (making sure everything is super finely chopped) and season to taste.

Add the ingredients for the garlic sauce to a sturdy jug or deep bowl and use a hand blender or normal blender to blend together until emulsified and you get a thick mayo-like mixture. Season to taste with salt and lemon juice.

Grab the mushrooms and slide each piece onto 1 large or 2 smaller skewers (if using wooden skewers, make sure to soak them in water beforehand). Place on a rack over a baking tray and roast for 20 mins, turning the heat up for the last 5 minutes to get some charred edges.

Serve each taco with a generous dollop of the garlic sauce, a few pieces of mushroom, a spoon of the salsa and a pickled chilli. Sprinkle over some red pepper flakes and squeeze over some lemon if desired.

The ultimate fusion of street food delights, deeply spiced mushroom shawarma stuffed into tacos.

This jacket potato is loaded with a flavourful herby sauce that you can make with just about any herbs you have lurking around your fridge. The crispy chickpeas are a protein packed topping that add another hit of flavour and texture.

An easy mid-week meal with plenty of flavour, ready in as long as it takes to bake the potato!

Green Goddess Baked Potato 

Preheat the oven to 200 degrees or 180 fan. Oil and salt the potatoes and place in an oven proof dish. Bake for around 1 hour until crisp on the outside and soft on the inside. 

Blend all the ingredients for the green goddess sauce and season to taste. Add more oil or a splash of water to achieve desired consistency.

Season the chickpeas and place into the oven to roast for around 15 minutes, while the potatoes finish cooking. 

Slice open the cooked potatoes, lightly mash the insides with a drizzle of olive oil or vegan butter then load with the sauce, crispy chickpeas, vegan feta, red pepper flakes and some dill sprigs. Enjoy!

An easy mid-week meal with plenty of flavour, ready in as long as it takes to bake the potato!

3 chutneys drizzled over crispy potatoes roasted in a fragrant oil - these are unlike any smashed potatoes you've had before. Perfect to serve as part of an Indian feast. Serves 3-4 as a side.

Preheat the oven to 200 degrees or 180 degrees fan. Place a large saucepan of water onto boil with the potatoes and a big pinch of salt. Boil until softened, around 25-30 minutes then drain and leave to steam dry.

For the roasted garlic chutney - heat the oil in a frying pan, add the crushed garlic. Once golden and softened (around 3 minutes) add the cashews, sesame seeds and coriander seeds and toast until they turn golden brown. 

Add the desiccated coconut and toast till lightly golden, remove the pan from the heat. Add the mixture to a blender with the rest of the ingredients. 

For the date and tamarind chutney - soak the dates in 100ml boiling water and add the sugar. Blend all the ingredients for the date and tamarind chutney, reserving the sugary water and adding until it reaches a dizzleable consistency. Set to one side and blend the ingredients for the green chutney. 

Take the cooked, cooled potatoes and squash with the bottom of a glass until flattened and leave to steam dry. 

While they do, heat the oil for the potatoes and add the garlic, ginger and mustard seeds. Cook gently over a low heat for about 5 minutes then add the curry leaves, turmeric and salt and heat for another few minutes. 

Carefully strain the oil and drizzle generously over the potatoes whilst still warm. Place in the oven to roast for 25-30 minutes, or until crisp, basting with more oil as needed. Flip half way through cooking. 

Top the crispy roasted potatoes with all the different chutneys, some of the curry leaves from the oil, some fresh coriander and desiccated coconut. Enjoy!

Inspired by the Indian street food, Vada Pav, these smashed potatoes with 3 different chutneys are a winner.

Inspired by Korean kimchi pancakes and the absolute crowd pleaser that is the Kim-cheese toastie, this is our completely addictive Kimchi and cheese stuffed Gochujang crepes.

The perfect pancake recipe for Pancake Day, satisfying lunch or dinner.

Kimchi and Cheese Stuffed Pancakes

Whisk the flours together then gradually add in the milk and whisk until completely smooth. Add the oils and Gochujang and whisk again until combined.

Heat a medium large frying pan over a medium low heat. Once hot, brush the pan with a butter or oil soaked paper towel.

Add in a ladle of the batter and swirl around to coat the bottom of the pan. Fry until they’re set on the bottom and the come away from the base of the pan easily, around a minute or so. Sprinkle some of the cheese over the top then flip and fry until the cheese crisps up.

Top one half with cheese, kimchi, spring onions, spinach and sriracha then fold and press down gently to seal.

Remove and garnish all or some of the suggested toppings. Enjoy!

The perfect pancake recipe for Pancake Day, satisfying lunch or dinner.

The perfect comforting dinner, this takes the humble jacket potato and elevates it to something truly special with the creamiest, silkiest gravy and some vegan meatballs packed with plant based whole foods like black beans, mushrooms, walnuts and plenty of seasonings.

Preheat the oven to 200 degrees or 180 degrees fan. Drizzle the potatoes with oil, season with salt and pepper and place into the oven to bake for around an hour - an hour and a quarter.

Place the cous cous in a bowl, cover with 50ml just boiled water and cover. Set to one side.

While the potatoes bake, start preparing the meatballs. Heat a medium frying pan over a medium high heat. Once hot, add the finely chopped mushrooms and fry until most of the moisture has evaporated. Once evaporated, add the grated garlic and onions along with a splash of oil and a pinch of salt.

Remove once the garlic and onion have softened and the mixture is dry.

Add the oats and walnuts to the food processor and blitz into a coarse powder. Then tip in the black beans, the cooked cous cous and seasonings (leaving the mushroom mixture till the end). Blitz until you get a coarse but cohesive mixture. Add the mushroom, onions and garlic mixture to the rest of the meatball mixture and pulse until just combined.

Roll the mixture into bitesize balls. Heat 1 tbsp oil in a frying pan over a medium heat then add the meatballs and fry until golden and crisp on the outside. Just before the potatoes are finished baking, place the mushroom meatballs into the oven to heat through.

In the same pan, melt the vegan butter then add the flour. Stir together and fry for a minute until sandy and deeper in colour. Slowly pour in the stock bit by bit, stirring to prevent any lumps forming in the gravy. Once all the stock has been combined, add the vegan cream and season with the seasonings.

Remove the cooked potatoes and mushroom meatballs from the oven, slice open the potato and add a pat of butter into the centre. Pour over the gravy, top with the mushroom balls then add more gravy. Add a sprig of dill on top and serve with a dollop of the jam on the side. Enjoy!

The perfect comforting potato recipe - a crisp yet fluffy baked potato topped with Swedish 'meatballs' and a creamy gravy

If you're a fan of good pasta dishes, a little bit of heat and speedy ways to get maximum flavour into your food, you're going to love this. Vodka pasta is a crowd pleaser for a reason, as are instant noodles so this is a winner all round.

Heat a frying pan over a medium heat. Melt the butter then add the spring onions and fry for a few minutes until they begin to soften. Add the grated garlic and stir, sizzling for another minute.

Add the tomato puree and fry for 1-2 minutes until caramalised and deeper in colour. Throw in the tomatoes and stir. Heat until they begin to blister then squash with the back of a spoon to release their juices. 

Add a splash of water to the pan to deglaze then sprinkle in the seasoning packets from the instant noodles. Stir to combine. 

Pour the vodka in and fry until the alcohol smell has cooked off. Pour in the cream and stir everything together. Season with nutritional yeast, lemon juice and white pepper. 

While the sauce bubbles away, cook the noodles according to packet instructions. Add the cooked noodles to the sauce along with plenty of the cooking liquid to help emulsify the sauce. Drizzle over the sesame oil, sprinkle over some spring onions and sesame seeds. Spoon over some chilli oil if you like more heat then dive in. 

Two CLASSICS rolled into one - a creamy, tomatoey pasta recipe but using instant noodles for an extra hit of flavour

A truly simple but impressive recipe. The aubergine is easy to whip together - just roasted with a simple glaze using mango chutney. The flatbreads can be homemade or shop bought, both work! All in all you get a dreamy combination of flavours and textures with little effort.

A delicious, impressive aubergine recipe to convert even the most avid aubergine haters

Sticky Mango Aubergine Flatbread

Preheat the oven to 200 degrees or 180 degrees fan. While it preheats, mix all the ingredients for the bread dough and knead until smooth. Only add a small bit of extra flour at a time, if needed. Cover with a damp tea towel and set to one side.

Peel alternate strips in the whole aubergine with a vegetable peeler then thickly slice width wise to get around 8 discs. Place on a lined baking tray, drizzle with oil, season with salt then place in the oven to roast for about 20 minutes.

Whilst they roast, mix the ingredients for the glaze. Once softened, remove the aubergines from the oven and brush the top with the sticky glaze. Turn the heat up to 210 degrees then roast for another few minutes, then flip and repeat on the other side.

Roll out the bread into two large circles then heat a frying pan over a high heat. Once almost smoking, add the first flatbread and fry until bubbles start to appear. Flip after a few minutes, there should be golden brown spots all over the bread. Fry the other side for another few minutes until the bread is cooked through. Repeat with the other flatbread.

Melt the butter over a medium low heat, and add the curry powder. Fry until frothy and fragrant.

Smother the breads with more vegan yoghurt, the sticky aubergine, toasted almonds, fresh herbs, curry butter and pul biber.

A delicious, impressive aubergine recipe to convert even the most avid aubergine haters

The perfect dinner recipe that's somewhere between summery and fresh, and wintery and comforting. The tofu chorizo is the star of the show. It's as smokey, rich and packed with flavour as you'd expect chorizo to be, just without the meat.

Firstly, preheat the oven to 200 degrees or 180 fan. Coat the potatoes in the oil then season with salt and pepper. Place on a lined baking tray. 

Slice the top off the bulb of garlic, drizzle over a some olive oil, season with salt and pepper then tightly wrap in foil. Place on the tray with the potatoes then roast for an hour or so, removing the garlic after about 35-40 minutes. 

While the potatoes cook, crumble the tofu into small, mince like pieces. Season with all the seasonings for the tofu chorizo and mix together until every piece is fully coated. Tip onto a lined baking tray and place into the oven 25 minutes before the potatoes are done. 

Heat a large saucepan with olive oil over a medium heat. Once the oil is hot, add the diced onions and fry until they begin to soften, about 4 minutes. Once softened, add the garlic and fry for another 30 seconds. 

Add the tomato puree, smoked paprika and normal paprika to the onions and garlic with a pinch of salt and fry until it all turns a deep red and starts caramelising. Once ready, pour in the chopped tomatoes with 1/4 tin of water. Stir and allow the sauce to simmer until thickened. 

Add the sugar, red wine vinegar and salt and pepper to taste. Finish with the chopped parsley.

Squeeze the garlic into the mayo and mix well until broken down. Season and add a splash of water to make it slightly more drizzleable. 

Remove the potatoes from the oven once they're soft all the way through, and the tofu when it's starting to crisp and caramelise. Slice the potatoes down the centre, top with a pat of vegan butter (if desired) and mash into the potatoes slightly. Then load them up with the tomato sauce, vegan aioli and tofu chorizo. Finish with a scattering of fresh parsley. Squeeze over some lemon juice and enjoy!

A soft yet crisp baked potato loaded with a smokey tomato sauce, tofu chorizo and a roasted garlic aioli

Everyone needs a fool-proof chocolate chip cookie recipe and this one just happens to be vegan.

A perfectly chewy in the centre, crisp on the edge chocolate chip cookie 

The perfect vegan chocolate chip cookie

Preheat the oven to 200 degrees or 180 fan. Cream together the butter and sugars. Beat in the miso, vanilla extract and milk until the mixture is fully combined and lighter in colour.

Add the flour and baking powder to the wet mix and bring together until a dough forms. Once the dough comes together, fold in the chocolate and crushed biscuits.

Form the dough into 6-8 balls, press a square of chocolate into the top of the cookie dough ball then place them on two lined trays (leaving space between them as they will spread out as they cook) and bake for 12 minutes.

Whilst they're still hot, re-shape if needed and sprinkle with flakey sea salt. Enjoy!

A perfectly chewy in the centre, crisp on the edge chocolate chip cookie

A texture and flavour sensation, this jacket potato is everything you could want from a meal. It's got smokey, crispy tofu pastrami, tangy pickles and sauerkraut, creamy thousand island dressing and creamy vegan cheese.

Taking inspiration from the Reuben sandwich, this recipe is perfect if you want to level up your jacket potatoes

Reuben Loaded Jacket Potato

Taking inspiration from the Reuben sandwich, this recipe is perfect if you want to level up your jacket potatoes.

Twisted Green Vegan Recipes

Plant Based Biscoff Tiramisu

Crispy Tofu Rice Salad

Smacked Cucumber and Smashed Potato Salad

Pulled Aubergine Birria Buns

Lemon and Poppy Seed Rice Crispy Cakes

Turkish Butter Beans

Elote Potato Salad

Biscoff Stuffed Chocolate Bark

One Pot Cheesy Potato Pasta

Full English Breakfast Loaded Jacket Potato

Thai Crispy Rice Salad

Chopped Jalapeño Popper Bagel

Vegan Chocolate & Date Banana Cake

Dumpling Wrapper Noodles

Mushroom Shawarma Tacos

Green Goddess Baked Potato

Loaded Vada Pav Smashed Potatoes

Kimchi and Cheese Stuffed Pancakes

Vegan Swedish Meatball Loaded Baked Potato

Vodka Ramen Noodles

Sticky Mango Aubergine Flatbread

Bravas Loaded Baked Potato

The Perfect Vegan Chocolate Chip Cookie