Heart Healthy: Eggs on a Bagel
A fully plant-based twist on a classic heart-healthy breakfast from the Pritikin 14-Day Meal Plan. A fluffy mung-bean-based vegan omelette — made from the CuisineSavvy JustEgg Copycat mixture — is folded over a colourful trio of yellow onion, cremini mushrooms, and red pepper, all sautéed dry with no additional oil or salt. It is served alongside half a gluten-free wholegrain bagel spread with a no-added-sugar 100% fruit spread. Low in saturated fat and cholesterol-free, this breakfast supports cardiovascular health without sacrificing satisfaction.
HealthScore 87
Tofu a la Mexicana Breakfast Tacos
A vibrant, entirely plant-based take on a classic Mexican breakfast. Crumbled firm tofu is sautéed with onion, garlic, fresh tomato, serrano chilli and fragrant coriander — a colourful trio that gives the dish its "a la Mexicana" name, echoing the red, white and green of the Mexican flag. Spooned into warm corn tortillas and topped with tangy salsa verde, these tacos deliver a satisfying, high-protein morning meal that is as nourishing as it is delicious.
HealthScore 89
Costa Rican Gallo Pinto Breakfast Bowl
A vibrant, wholly plant-based take on Costa Rica's beloved national breakfast dish. Smoky black beans and nutty brown rice are sautéed together with yellow onion, red pepper, cumin and garlic, then piled into a bowl with wilted kale, creamy diced avocado and a bright squeeze of fresh lime. Hearty, colourful and naturally high in plant protein, this bowl brings the flavours of a Tico morning straight to your table — no eggs, no dairy, no compromise.
HealthScore 92
Low-Sodium Vegan Spanish Tortilla with Mushrooms and Peppers
Golden on the outside and tender within, this chickpea-flour tortilla española is packed with silky potatoes, umami-rich mushrooms, and sweet red pepper — every wedge holds its shape beautifully on the plate. The batter delivers a rounded, savoury depth that makes it genuinely satisfying, and it's light enough to be a virtue of a lunch. Serve warm or at room temperature alongside a crisp green salad and a glass of chilled Albariño.
HealthScore 88
JustEgg Copycat
Silky, golden and satisfying, this homemade liquid vegan egg scrambles and folds into omelettes with uncanny resemblance to the real thing — savoury, lightly eggy from a whisper of black salt, and rounded out with a barely-there sweetness that makes the flavour feel complete. It is built on whole soaked mung beans rather than any commercial protein isolate, so every portion comes with the quiet bonus of genuine plant protein and fibre. Pour a glass of something bright and citrusy alongside and you have a breakfast worth waking up for.
HealthScore 81
Escabeche – Mexican Pickled Vegetables
A vibrant, tangy jar of classic Mexican pickled vegetables, featuring tender carrot slices, crisp cauliflower florets, and fiery jalapeños bathed in a lightly spiced apple cider vinegar brine. This wholly plant-based escabeche is wonderfully versatile — serve it alongside tacos, rice dishes, or grilled corn, or simply enjoy it straight from the jar as a punchy, low-sodium condiment. The brine is naturally acidic and beautifully aromatic, with whole garlic cloves, bay leaves, and black peppercorns lending depth without a single drop of anything animal-derived.
HealthScore 90
Nopales a la Mexicana
A vibrant, wholly plant-based take on a beloved Mexican classic. Tender cactus paddles are sautéed with roasted Anaheim pepper, ripe tomato, white onion, and garlic, then seasoned simply with oregano, salt, and pepper. Ready in under 30 minutes, this colourful side dish is as nourishing as it is flavourful — earthy, slightly tangy nopales soaking up every drop of the fragrant, smoke-kissed tomato base. Perfect alongside black beans, warm tortillas, or your favourite Mexican mains.
HealthScore 90
Nopales in the Mexican Style
A vibrant, wholly plant-based take on a beloved Mexican classic. Tender cactus paddles are sautéed with roasted Anaheim pepper, ripe tomato, white onion, and garlic, then seasoned simply with oregano, salt, and pepper. Ready in under 30 minutes, this colourful side dish is as nourishing as it is flavourful — earthy, slightly tangy nopales soaking up every drop of the fragrant, smoke-kissed tomato base. Perfect alongside black beans, warm tortillas, or your favourite Mexican mains.
HealthScore 89
Arroz Verde (Green Rice)
A vibrant Mexican green rice featuring poblano and jalapeño peppers blended with fresh herbs, creating a flavourful and aromatic side dish. This low-sodium version is naturally plant-based and pairs beautifully with tacos, enchiladas, or grilled vegetables.
HealthScore 76
Vegan Tourtière (Gluten-Free)
A hearty, fully plant-based take on the classic French-Canadian tourtière. A richly spiced filling of vegan mince (or black beans), aubergine, leek, carrots and mushrooms is nestled inside a golden, gluten-free pastry crust. Warm, comforting and deeply satisfying — perfect for a festive centrepiece or a cold-weather family dinner.
HealthScore 78
Smoky Roasted Eggplant with Cuban Mojo Sauce
Tender eggplant wedges roasted until caramelised and smoky, then drizzled with a vibrant Cuban mojo sauce bursting with citrus, garlic, and aromatic spices. This Spanish BBQ-inspired dish is completely plant-based and gluten-free, perfect as a hearty side or light main course.
HealthScore 74
Smoky Roasted Aubergine with Cuban Mojo Sauce
Tender aubergine wedges roasted until caramelised and smoky, then drizzled with a vibrant Cuban mojo sauce bursting with citrus, garlic, and aromatic spices. This Spanish BBQ-inspired dish is completely plant-based and gluten-free, perfect as a hearty side or light main course.
HealthScore 78
Mango Habanero Salsa
A vibrant, fiery Mexican salsa bursting with tropical sweetness from ripe mangoes, balanced by the intense heat of habanero peppers. This refreshing dip is packed with vitamin C and perfect for serving with tortilla chips, tacos, or grilled vegetables.
HealthScore 91
Black Bean Chilli Cheese Dip
A crowd-pleasing Mexican party dip featuring a silky cashew-based cheese sauce loaded with hearty black beans and zesty salsa. This plant-based version delivers all the comfort of traditional chilli cheese dip with a protein-packed twist, perfect for dipping tortilla chips or fresh vegetables.
HealthScore 89
Sweet Potato Empanadas with Cinnamon Syrup
Delightful Mexican-inspired dessert empanadas with a luscious sweet potato and cinnamon syrup filling encased in tender, flaky gluten-free pastry. These plant-based treats feature warm spices like Ceylon cinnamon and anise, creating a comforting sweet ending to any meal.
HealthScore 69
Vegan Mushroom Cheese Empanadas (Gluten-Free)
Delicious Latin American-inspired empanadas with a savoury mushroom and melty plant-based cheese filling, wrapped in gluten-free pastry. These golden parcels are perfect as a starter or light meal, featuring earthy mushrooms, sweet shallots, and optional raisins for a touch of sweetness, finished with a spicy coriander sauce.
HealthScore 78
Mexican-Style Mushroom Empanadas
Crispy golden empanadas filled with savoury mixed mushrooms, aromatic garlic, and melted vegan cheese. These gluten-free Mexican parcels are made with traditional masa harina and deliver authentic flavour in every bite.
HealthScore 66
Vegan Pão de Queijo | Brazilian Cheese Bread
These delightful Brazilian cheese bread bites are reimagined as a completely plant-based treat. Crispy on the outside with a wonderfully chewy centre, these gluten-free puffs are made with tapioca flour and filled with melty vegan cheese. Perfect as a finger food for gatherings or as a tasty snack any time of day.
HealthScore 71
Tacos de Coliflor Rostizada con Chipotle y Ensalada de Col Morada
Smoky chipotle-roasted cauliflower florets piled into warm corn tortillas and topped with a vibrant purple-cabbage and carrot slaw dressed in creamy vegan lime-chipotle mayo. This fully plant-based take on a Mexican street-food classic brings bold BBQ flavour, satisfying crunch, and a stunning colour contrast to the table — all in under 35 minutes.
HealthScore 85
Barbecue Gnocchi with Butternut Squash and Za'atar
Crisp-edged gnocchi, smoky from the barbecue, tumbled with sweet late-summer tomatoes, caramelised squash and a toasted za'atar and nutritional yeast crumb that delivers every savoury note the dish needs — this is late September on a plate, and it is as good as it looks. A cold glass of dry rosé or a pale ale alongside would not go amiss.
HealthScore 82
