These steamed lotus leaf bao buns are super soft and fluffy and they are easier to make than you might think!

This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origens of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry. This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!

Filled with glazed sticky tofu, crisp veg and crunchy peanuts, these soft and fluffy vegan bao buns are comforting, hearty and fresh all at the same time. Grab our recipe here.

These Creamy Pesto Butterbeans are deliciously creamy, vibrant and wholesome, packed with high protein, vegan and gluten-free ingredients. They are easy to make in less than 30 minutes for a delicious lunch or dinner.

Get your daily dose of greens in with this green goddess power bowl!

Indulge in our Vegan Apple Crumble Cheesecake, blending creamy cashew-tofu filling, cinnamon-spiced apples, and a biscoff crust for a delightful vegan dessert. Creamy and delicious!

Udon Noodle and Veggie Bowl: Maple-glazed tempeh and rich umami sauce complement udon noodles and veggies in this flavorful vegan dish. Get the recipe here.

Relatively easy to make, and actually somewhat fun. Plus these are a million times better than anything from the freezer section...and healthier too!

A Vegan French Dip that's super meaty and delicious thanks to a savory marinade, horseradish mustard, and an au jus for dipping!