Recipes

A nourishing brown rice breakfast porridge topped with nutrient-dense seeds, walnuts, and dried cherries. Chef Marlene’s daily breakfast is designed to provide lasting energy, plant-based protein, healthy fats, and fibre to fuel the day.

Broccoli is a rich source of several important nutrients, including fibre, vitamins (A, C, and K), minerals (calcium, potassium, and iron), and antioxidants. The florets and stems are filled with nutrients that help keep your heart and bones healthy. A delicious way to enjoy this nutrient-dense green.

Beans are the unsung hero. As Queen of Beans, to have the world fall in love with beans is one of my missions. Black beans are a great source of protein and fibre. They are rich in antioxidants, can help with weight loss and promote gut health. Black beans don’t...

Scrambled tofu is an easy-to-digest dish that resembles scrambled eggs. It is delicious and satisfies the need for phytoestrogens. It can also be served as a bean-protein side dish with lunch or dinner. A super brunch for lazy weekend breakfasts. The sweetcorn, peppers and spring onions are optional. Try different vegetables...

A Mexican fiesta of a recipe, these vegetable-filled burritos are packed full of flavour and

texture. This hearty dish is easy to make and is the perfect option to fill you up. These

burritos are soooo good, you’ll want to have them every night. Corn tortillas are...

A thick, creamy, pourable vegan vanilla custard made with organic soya drink, brown rice syrup, vanilla pod, and kuzu. Smooth and lightly sweet, it works beautifully with fruit desserts, puddings, or cakes.

A light, fluffy vegan lemon mousse made with apple juice, oat or rice milk, lemon zest, lemon juice, agar flakes, kuzu, vanilla, and brown rice syrup. Set, blended until smooth, and chilled again, it creates a velvety citrus dessert.

Healthy chocolate bites made with cooked adzuki beans, pecans, Medjool dates, cocoa powder, vanilla, and desiccated coconut. Rich, naturally sweet, high in fibre, and freezer-friendly, these bite-sized treats are perfect for dessert or snacks.

Creamy coconut chia pots made with oat or brown rice milk, shredded coconut, prunes, vanilla, and chia seeds. Finished with fresh raspberries and cocoa coconut chips, they make an easy chilled dessert or parfait.

A layered blueberry kanten dessert with silky tofu vanilla cream. Made with blueberries, dates, apple juice, agar-agar flakes, silken tofu, cashews, rice syrup, vanilla, and lemon, it is a refreshing plant-based treat for gatherings or make-ahead desserts.

A simple pear and apple sauce served with a creamy cashew date cream. Naturally sweet, soothing, and versatile, it can be enjoyed warm or chilled as a light dessert or daily fruit staple.

A smooth apple sesame custard made with apple juice, agar-agar, lemon zest, tahini, rice syrup, and vanilla, served with a bright mixed berry sauce. This refreshing vegan dessert can be served on its own or used as a topping for other desserts.

A light, refreshing Japanese-style kanten made with organic apple juice, agar-agar flakes, and optional fresh berries or fruit. Naturally vegan and quick to set, it is a cooling dessert especially suited to warm weather.
Kanten is a Japanese dessert that is somewhat likened to jelly or Jell-O. It is...

Creamy vegan chocolate pots made with melted vegan chocolate, organic silken tofu, date syrup, rice milk, lemon juice, tahini, and vanilla. Chilled until set and topped with fresh raspberries and desiccated coconut, they are rich, smooth, and easy to prepare ahead.

A naturally sweet strawberry pudding made with organic strawberries, rice milk, apple juice, agar-agar flakes, kuzu, and rice syrup. Light, refreshing, and gently set, it is best chilled overnight and served with mint leaves and fresh strawberries.

A hearty vegan mushroom ragu made with shallots, garlic, button or chestnut mushrooms, shiitake, portobello, umami stock, red pesto, mirin, balsamic vinegar, tamari, herbs, nutritional yeast, and parsley. Serve over fusilli, fettuccine, polenta, mashed potatoes, or with crusty sourdough bread.

A colourful quinoa and vegetable stir-fry with red onion, spring onions, carrot, mushrooms, yellow pepper, courgette, broccoli, and a bright teriyaki sauce made with tamari, mirin, date syrup, lime, garlic, and ginger. Finished with chives and toasted flaked almonds.

A warming South Indian-inspired red lentil curry flavoured with fresh ginger, cumin, coriander, turmeric, mild curry powder, coconut milk, courgettes, tamari, coriander, and lime. Creamy, protein-rich, and comforting, it pairs well with basmati rice.

A nourishing millet veggie bowl topped with sesame-crusted tempeh and a creamy sweet peanut sauce. The tempeh is marinated with tamari, garlic, ginger, lemon, and rice syrup, then baked until crisp and golden.

Baked herbed lentil balls made with brown lentils, onion, garlic, Italian seasoning, ground almonds, nutritional yeast, sesame seeds, shelled hemp, ume paste, and fresh coriander. Served with a bright roasted garlic cashew cream, they are hearty and flavourful.

A simple sweet and sour adzuki bean dish baked with tamari, ume plum seasoning or brown rice vinegar, rice syrup, and onions. Serve with short-grain brown rice, sweet potato skewers, and steamed greens for a wholesome plant-based meal.

A creamy Thai-inspired tofu curry with carrot juice, coconut cream, crunchy peanut butter, mushrooms, red pepper, spring onions, basil, curry spices, and watercress. Served over vermicelli brown rice noodles, it is fragrant, rich, and comforting.

Tender baked mushroom balls made with portobello mushrooms, oats, walnuts, flaxseed, nutritional yeast, umami ginger paste, parsley, and Italian herbs. Served in a rich tomato and basil marinara sauce over pasta, this is hearty vegan comfort food.

A comforting noodle bowl with miso broth, tofu, kale, shiitake mushrooms, skinny soba somen noodles, and sticky sesame mushrooms. Savoury, warming, and full of umami, it is finished with spring onions and fresh coriander.

Caramelised baked sweet potatoes filled with fluffy quinoa, sautéed mushrooms, onions, herbs, and creamy classic hummus. Finished with toasted flaked almonds and spring onions, this nutrient-dense meal is filling, sweet, savoury, and satisfying.

A light summer quinoa salad with red onion, spring onions, sweet red pepper, peach, and tangerine or mandarin wedges. Tossed with a sweet rice syrup, mirin, lime, garlic, and ginger dressing, it is fresh, bright, and gently aromatic.

Crispy baked grain patties made with short-grain brown rice, mushrooms, onions, spring onions, carrots, herbs, spices, umami ginger paste, hemp seeds, sesame seeds, nutritional yeast, and ground almonds. Golden on the outside and hearty inside, they make a satisfying plant-based main.

A colourful couscous salad with carrots, spring onions, orange pieces, peach slices, dried cranberries or cherries, parsley, and mint. Finished with a creamy orange, coriander, and tahini citrus dressing, it is bright, refreshing, and ideal for summer meals.

Simple plant-based nori maki rolls filled with short-grain brown rice, furikaki, crisp vegetables, avocado, and pickled ginger. Rolled tightly in nori and sliced into bite-sized pieces, they make a fresh Japanese-inspired meal served with miso soup and skinny soba somen noodles.

This lightly spiced carrot and tahini turmeric soup is creamy, warming, and naturally plant-based. Roasted sweet potato and garlic add mellow sweetness and depth, while carrots, onion, coriander, cumin, turmeric, umami stock, tahini, and lemon blend into a smooth golden soup. Shelled hemp and black sesame seeds make a simple,...

This Japanese-inspired plant-based soup marries delicate savoury flavours with a light, creamy richness. Murasaki sweet potatoes, shredded mushrooms, sweet white miso, ginger, tamari, and coconut cream simmer together until the potatoes are tender and melt-in-your-mouth, while Cavolo Nero adds deep green nourishment. Finished with mizuna greens and furikaki, it is...

This gingered orange squash soup is soothing, fragrant, and naturally sweet. Butternut squash or pumpkin is simmered with onion, garlic, fresh ginger, umami stock, orange juice, orange zest, and a scant pinch of nutmeg, then blended until silky smooth. A spoonful of almond cream and fresh orange garnish make it...

This broccoli and lemon cashew cream soup is smooth, bright, and comforting. Broccoli, carrots, celery or fennel, onion, garlic, tamari, and basil simmer in umami stock before being blended with soaked cashews, nutritional yeast, lemon juice, and sweet white miso. The result is a creamy dairy-free soup with a fresh...

This sweet potato bisque is silky, smoky, and gently tangy from balsamic-sautéed onions and peppers. Rosemary, smoked paprika, Dijon mustard, umami stock, and creamy white beans give the soup depth and body, while whole beans stirred in at the end add hearty texture. It is comforting, nourishing, and naturally plant-based.

This creamy asparagus soup is fresh, silky, and deeply satisfying. Tender asparagus is simmered with onion, garlic, herbs, tamari, and umami stock, then blended with soaked cashews, spinach, nutritional yeast, and lemon juice for a vibrant dairy-free creaminess. Serve with sliced lemon, crispy shallots, and a swirl of oat or...

This red lentil tahini soup is hearty, creamy, and full of plant-based protein. Spring onions, carrots, celery, garlic, ginger, cumin, and turmeric build a warm aromatic base, while red lentils simmer into a nourishing soup enriched with tahini and brightened with lemon zest and juice. Toasted pumpkin seeds add a...

A fresh, protein-rich quinoa bowl with sweetcorn, radishes, celery, shaved iceberg lettuce, avocado, green olives, and a simple sweet mustard dressing. Serve it as a nourishing main dish or a colourful side.

Bite-sized tofu cubes simmered in a glossy, sticky teriyaki-style sauce made with tamari, mirin, ginger, garlic, syrup, lemon juice, ume plum vinegar, and kuzu. Serve with organic grains, steamed broccoli, and julienne carrots for a simple, satisfying meal.

Baked bean koftas made with mushrooms, spinach, kidney beans, spices, fresh coriander, sesame seeds, and buckwheat flour. Served over golden couscous with a bright coriander and basil pesto, they make a flavourful plant-based main.

A colourful nourish bowl with toasted millet, roasted root vegetables, steamed kale, pickled beetroot, toasted seeds, fresh herbs, pomegranate seeds, and a creamy lemon-lime tahini miso sauce. It is vibrant, grounding, and full of texture.

A hearty plant-based bolognaise made with grated tempeh, mushrooms, umami stock, tomato pesto, fresh herbs, tahini, and sweet white miso. Served over brown rice spaghetti, it is a rich and satisfying alternative to classic Italian pasta sauce.

A comforting Thai-inspired vegetable curry with pumpkin, sweet potato, chickpeas, kaffir lime leaves, coconut cream, and a fragrant yellow curry sauce. Rich, bright, and satisfying, it is delicious with basmati rice, Thai jasmine rice, or millet.

A mellow, fragrant chickpea korma with roasted red pepper, coconut cream, warming spices, umeboshi paste, and fresh greens. Vibrant, creamy, and family-friendly, it pairs beautifully with saffron-scented rice or another favourite grain.

A thick, creamy Italian-style dressing or dip made with nutritional yeast, Dijon mustard, Italian seasoning, tahini, umeboshi plum vinegar, brown rice syrup, lemon juice, and tamari. It clings beautifully to salad greens and also works as a dip for falafel or vegetables.

Crisp-on-the-outside, succulent-on-the-inside falafel made with quinoa, chickpeas, sweet potato, warming spices, seaweed nori flakes, and ginger umami paste. Served with a creamy Italian-style vinaigrette, these patties are hearty, flavourful, and perfect with fresh or steamed greens.

A hearty lentil curry inspired by Tuscan flavours, with sundried tomatoes, mushrooms, courgettes, fresh herbs, greens, and coconut cream. Green or brown lentils bring satisfying plant-based protein while the spices, tomato pesto, and umami stock create a rich, savoury depth.

A rich, creamy vegan mushroom stroganoff made with tender portobello mushrooms, umami stock, and a silky cashew-tahini sauce. Finished with fresh parsley, lemon zest, sesame seeds, and coriander, it is deeply savoury, comforting, and delicious served over fluffy basmati rice.

This creamy summer sweetcorn chowder is rich, velvety, and naturally plant-based. Organic coconut milk thickens the base, while sweetcorn, roasted red pepper, spring onions, tamari, and sweet white miso create a bright, savoury depth of flavour. Blending half the soup keeps it smooth and creamy while leaving plenty of chunky...

This vibrant, velvety green soup is packed with nourishing vegetables and layered with deep umami flavor. Kale, broccoli, courgette, spinach, and aromatics are blended with creamy tahini, white miso, and nutritional yeast for a rich, satisfying texture without any dairy. Fresh lime adds a bright finish, while crispy roasted chickpeas...

Miso is a fermented soybean paste used to flavour various dishes, but is most widely used as a stock to season soups. Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract. As a result, the blood that nourishes the balance of the body...