Plant-based recipes

A fully plant-based take on the beloved Mexican taquería classic, alambre de res. Meaty oyster and portobello mushrooms stand in for beef, marinated in a bold blend of lime, orange juice, soy sauce, and dark beer for deep, savoury flavour. Smoked coconut bacon delivers that irresistible crispy, smoky bite, whilst melted vegan Oaxaca-style cheese (or vegan Manchego) brings everything together into a gloriously gooey, sizzling tray. Pile it all into warm corn or flour tortillas and serve straight from the pan. Perfect for casual weeknight dinners or scaled up for a crowd — simply prepare the tray the day before and finish it on the barbecue grill or in the oven at 190 °C (375 °F) for 15 minutes, topping with vegan cheese for the last 5 minutes until molten and bubbling.

A vibrant, fully plant-based take on the classic Mexican salpicón de res — traditionally a chilled shredded beef salad served on crispy tostadas. Here, tender rehydrated soy curls (or shredded king oyster mushrooms) stand in brilliantly for the meat, soaking up a tangy oregano-vinegar dressing spiked with a touch of nutritional yeast for savoury depth. Tossed with crisp romaine, juicy tomato, peppery radishes, briny green olives, and sweet onion rings, this refreshing salad is assembled at the table — guests simply pile the chilled filling onto crunchy corn tostadas and top with creamy avocado and pickled jalapeños. Because everything is served at room temperature or straight from the fridge, it is the ideal make-ahead dish for outdoor parties and summer buffets.

These golden, shatteringly crisp taquitos dorados are a completely plant-based take on the beloved Mexican street-food classic. Thin corn tortillas are tightly rolled around a smoky, well-seasoned filling of shredded jackfruit and hearty black beans, then fried until deeply golden and irresistibly crunchy. Perfect party finger food — roll and fry the day before, refrigerate, then blast in a hot oven or reheat on a barbecue grill rack just before serving. Lay them out buffet-style alongside bowls of cool cashew soured cream, vibrant fresh salsa, crisp shredded cabbage, creamy avocado slices, and crumbled salted pressed tofu for a stunning, crowd-pleasing spread that is 100% animal-free from filling to garnish.

A fully plant-based take on the beloved Mexican classic, Pastel Azteca. Layers of soft corn tortillas are stacked lasagne-style with smoky poblano strips (rajas), sweet corn, a rich roasted-tomato caldillo, tender shredded jackfruit in place of chicken, silky cashew crema, and a melty tapioca-based vegan cheese. Every bite delivers the deep, comforting flavours of traditional Mexican home cooking — entirely free from animal products. Perfect for a midweek family dinner or assembled a day ahead as a crowd-pleasing party centrepiece.

A fully plant-based take on a beloved Mexican breakfast classic. Crispy fried corn tortilla wedges (totopos) are bathed in a bold, smoky red tomato and serrano chile sauce, then garnished with dairy-free crema, crumbled vegan cheese, fresh coriander, and sliced white onion. Ready in under 30 minutes, this vibrant dish is hearty, satisfying, and completely free from animal products — without sacrificing a single drop of authentic flavour.

This showstopping plant-based brisket delivers on flavour and texture with layers of savoury, smoky goodness. Vital wheat gluten and chickpea flour form a tender, meaty seitan loaf that's braised in a rich marsala and vegetable stock mixture, then baked until perfectly firm. The real magic happens when you slather it in BBQ sauce and char it on a blazing-hot grill, creating that authentic brisket crust. Slice thinly and serve with all the classic accompaniments — pickles, raw white onion, and thick Texas toast — for a vegan feast that'll have everyone coming back for seconds.

Traditional Guanajuato-style enchiladas made entirely plant-based. Corn tortillas are dipped in a rich guajillo chilli sauce and filled with vegan cheese, then topped with golden sautéed potatoes, carrots, and crisp lettuce for a hearty, authentic Mexican dish.

Tetelas in the style of Oaxaca are traditional triangular Mixteca antojitos from Oaxaca and neighbouring Puebla. These plant-based corn masa pockets are filled with thick refried black beans, folded into sealed triangles, and toasted dry on a hot comal until they develop characteristic golden-brown spots. Serve hot with plant-based crema, crumbled vegan queso, and fresh salsa for an authentic taste of southern Mexican street food. Source: México en Mi Cocina (https://www.mexicoenmicocina.com/tetelas/).

These vibrant tofu skewers bring together the smoky char of the grill with sweet caramelised peach, crisp green pepper, and golden tofu cubes coated in savoury nutritional yeast. Quick to prepare and boldly flavoured, they make a satisfying plant-based main course that celebrates the balance of sweet, savoury, and smoky notes in every bite. Serve with a drizzle of tahini or chimichurri for an extra layer of flavour.

A vibrant sharing platter of three distinct plant-based quesadillas: smoky mushroom-walnut chorizo with jalapeños, green beans tossed in earthy mole poblano, and tender potato and leek with bright salsa verde. Each fold delivers bold Mexican flavours without a trace of meat or dairy, using corn tortillas, whole-food fillings and just a modest scatter of melting vegan cheese.

A vibrant, crunchy side salad featuring finely shredded green cabbage and carrot ribbons dressed simply with fresh lime juice and aromatic dried oregano. This refreshing salad is perfect alongside tacos, burrito bowls, or any Mexican-inspired meal. Let it rest for 15 minutes before serving to allow the cabbage to soften and the flavours to meld beautifully.

A vibrant Venezuelan-inspired bowl featuring tender black beans, caramelised plantains, seasoned jackfruit 'meat', fresh cabbage slaw, and a creamy garlic sauce. This hearty plant-based dish brings together the bold flavours and textures of traditional Venezuelan cuisine in one satisfying meal.

A plant-based adaptation of Doña Ángela's Mole de Rancho from De Mi Rancho A Tu Cocina. This traditional Mexican ranch-style mole brings together three varieties of dried chillies — negro, mulato, and pasilla — with tomatillos, toasted sesame seeds, warm spices, and a corn tortilla thickener to create a dark, complex, glossy sauce. King oyster mushroom strips and black beans replace the chicken, simmered directly in the mole for a hearty, satisfying main course. Heart-healthy preparation uses dry-toasting and minimal oil, with dates replacing refined sugar and unsweetened cacao adding depth. Serve with warm corn tortillas.

A vibrant plant-based take on the classic Mexican breakfast dish, featuring seasoned tofu scramble atop warm tortillas with spiced black beans, fresh salsa, and creamy avocado. A hearty and satisfying morning meal packed with protein and flavour.

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.

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.

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.

Golden and shatteringly crisp on the outside, fluffy and earthy within, these waffles press whole waxy potatoes against a nutritional-yeast crust while shiitake and oyster mushrooms bring deep, savoury punch to every bite. They are substantial enough for a weekend brunch yet elegant enough for a light supper — pour a cold glass of dry cider or a pale ale alongside and they need nothing else.

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.

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.

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.

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.

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.

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.

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.

A vibrant, plant-based take on the classic Texas starter. This high-protein salsa features black beans, black-eyed peas, and crisp vegetables tossed in a zesty chipotle-lime dressing. Perfect as a dip with tortilla chips, a topping for grains, or a light main course salad.

Crispy golden pastry sticks filled with melted vegan cheese, these plant-based tequeños are a beloved Venezuelan snack perfect for parties or as a delightful starter. The flaky homemade dough wraps around stretchy vegan mozzarella, creating an irresistible finger food that is entirely dairy-free and egg-free.

These golden Venezuelan cachapas are sweet corn pancakes with a delightfully soft texture, traditionally enjoyed as a street food favourite. Our plant-based version replaces dairy with oat milk and uses melty vegan mozzarella, creating an authentic taste whilst keeping everything completely vegan. Perfect for breakfast, brunch, or a light meal.

A rich, complex vegan mole sauce inspired by Mexican hot chocolate traditions, featuring dried chillies, dark chocolate, warm spices, and natural peanut butter. This whole foods version uses minimal oil and high-cacao chocolate for maximum flavour and nutritional benefits. Perfect for enchiladas, tacos, or drizzled over roasted vegetables.

Crispy, golden spring rolls packed with vibrant vegetables and served with a tangy sweet chilli dipping sauce. These bite-sized delights are air-fried to perfection, making them a lighter alternative to traditional deep-fried versions. Perfect for sharing or as a flavourful starter.

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.

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.

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.

A vibrant vegan BBQ featuring tender pulled jackfruit and creamy white beans, smothered in South Carolina's signature tangy mustard-based sauce. This Texas BBQ-inspired plant-based feast delivers exceptional protein whilst celebrating the bold, golden flavours of Carolina's beloved condiment tradition.

A vibrant Tex-Mex take on traditional pozole verde, featuring meaty maitake or oyster mushrooms in place of conventional proteins. This hearty Mexican-inspired soup combines tender hominy with a tangy green sauce made from tomatillos, poblano peppers, and fresh herbs, topped with crisp radishes, creamy avocado, and crunchy tostadas for a satisfying plant-based feast.

Authentic Brazilian street food transformed into a plant-based delight. These crispy black-eyed pea fritters are filled with smoky BBQ mushrooms, capturing the soul of Bahian cuisine whilst celebrating wholesome vegan ingredients. Perfect as a savoury snack or light meal.

A vibrant Brazilian street food feast featuring smoky black beans cooked with vegan chorizo, served alongside fluffy brown rice and topped with traditional farofa—a toasted cashew and raisin mixture. This complete plant-based meal captures the bold flavours of Brazil with layers of smoky paprika, aromatic oregano, and savoury vegetables.

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.

Crispy corn tostadas topped with smoky chipotle-braised jackfruit, fresh cabbage, creamy avocado, and plant-based cheese. A vibrant Mexican party dish that is completely plant-based and bursting with bold flavours.

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.

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.

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.

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.

A fully plant-based twist on the classic Green Eggs & Ham breakfast sandwich. Fluffy, golden English muffins are piled high with velvety mashed potato "eggs", a vibrant blended kale and cashew green sauce, a smear of herby rocket pesto, and savoury slices of smoky vegan ham — finished with fresh chives and a generous handful of peppery rocket. Wholesome, hearty, and completely animal-free, this brunch showstopper is as fun to make as it is to eat.

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.

A golden, bubbling bake with a sauce the colour of autumn — creamy, smoky and faintly sweet from butternut squash, with a deep savoury edge from nutritional yeast and miso that does everything sharp cheddar used to. Curly kale runs through every forkful, making this a proper meal rather than a side. Serve it straight from the dish at a weekend table, with a cold lager or a glass of dry cider alongside.

Smoky, charred aubergine layered with fierce tomato sauce, a savoury cannellini cream and torn basil — this is a parmigiana that earns its name without any dairy, and tastes deeply of fire and the garden. The white bean layer melts into the sauce as it bakes, setting into something rich and almost molten beneath a crisped wholemeal crumb. Serve it straight from a cast-iron dish at the table, with a glass of Sicilian red or something cold and fizzy alongside.

Scarlet, ice-cold and electric with ripe tomato and sherry vinegar, this is one of the great soups of the world — silky from the emulsion, faintly grassy from the green pepper, and deeply refreshing in a way that nothing cooked can quite replicate. It is already entirely plant-based, already raw, and entirely as it should be. Serve in small bowls with diced garnishes alongside, or drink it from a glass as they do in Seville in August.

A golden, wreath-shaped showpiece of wholemeal dough wrapped around a savoury Mediterranean filling of spinach, artichoke and a rich butter-bean cream — fragrant with dill, oregano and lemon. Each pull-apart wedge delivers flaky crust, a generous herb-flecked centre and the briny depth of olives and roasted pepper. Bring it to the table whole, serve it with a crisp white or a chilled rosé, and watch it disappear.

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.

A plant-based, low FODMAP adaptation of IBS Game Changer's Chimichurri Flank Steak. Thick tempeh planks are marinated overnight in a tangy, herb-forward bath of vegan red wine, garlic-infused olive oil, tamari and lime, then griddled until deeply charred and sliced on the diagonal. A vibrant, less-oily chimichurri — just half a cup of oil for six servings rather than the conventional cup-plus — is spooned generously over the top. Three key swaps make this version both fully plant-based and low FODMAP: tempeh replaces flank steak because it slices into sturdy planks, holds a marinade beautifully and sits within the Monash University low FODMAP threshold at 83 g per serve; vegan Worcestershire sauce (free of onion and garlic) replaces conventional Worcestershire sauce, which is neither vegan (it contains anchovies) nor low FODMAP (most versions contain onion and garlic); and the red wine is specifically a vegan wine, since conventional wines are often fined with animal-derived agents such as isinglass or casein. Garlic flavour comes entirely from garlic-infused olive oil — safe on a low FODMAP diet because fructans do not dissolve in oil — and the gentle onion note comes from the green tops of spring onion only, never the high-FODMAP white bulb.

A fully plant-based, low FODMAP take on Monash University's classic BBQ Chicken Skewers with Lemon Sauce. Cubes of pressed firm tofu are threaded onto skewers with courgette rings and red pepper chunks, grilled until golden and lightly charred, then finished with a silky lemon, rosemary and maple syrup pan sauce. Garlic-infused olive oil stands in for fresh garlic — the standard Monash substitution — delivering rich allium flavour without a single fructan. Bright, smoky and weeknight-fast.

Smoky, spicy refried pinto beans made entirely plant-based with finely cooked onion, garlic, jalapeño, chipotle chile powder, and cumin. Finished with fresh lime juice and cilantro for a flavorful side dish or taco filling with the perfect partly mashed, spoonable texture.

A wholesome, plant-based twist on traditional Mexican rice featuring protein-rich tofu, earthy porcini mushrooms, and crunchy cashews. This nutritious version uses vegetable broth and nutritional yeast for umami depth while cutting back on sodium for a healthier take on this beloved side dish.

A fresh, chunky guacamole enhanced with nutritional yeast for umami depth and made with a 50/50 potassium chloride and sodium chloride salt blend to reduce sodium content. This plant-based dip features ripe avocados, zesty lime, fresh cilantro, red onion, tomato, and jalapeño for authentic Mexican flavor with a health-conscious twist.

A vibrant summer salad featuring caramelized grilled peaches, crispy seared tofu halloumi, and aromatic dukkah spice blend. The tangy lemon-Dijon dressing and fresh herbs create a perfect balance of sweet, savory, and spicy flavors in this completely plant-based dish.

A vibrant vegan appetizer featuring smoky grilled avocados filled with a refreshing hearts-of-palm ceviche made with lime, cherry tomatoes, red onion, serrano chile, cilantro, and a hint of coconut milk for creamy richness.

A vibrant, tangy, and creamy plant-based coleslaw perfect for picnics and gatherings. This colorful side dish combines crisp green and red cabbage, shredded carrots, and red onion with a creamy vegan dressing made from vegan mayonnaise, apple cider vinegar, Dijon mustard, and celery seed. It's refreshing, crunchy, and completely dairy-free.

These delicious baked vegan chile rellenos feature roasted poblano peppers stuffed with a savory filling of black beans and tofu ricotta seasoned with nutritional yeast, cumin, chili powder, and cilantro. Topped with a homemade ranchero-style tomato sauce, this plant-based version skips the traditional egg batter and dairy cheese for a healthier, lighter take on the Mexican classic.

A hearty, plant-based take on traditional Mexican charro beans. Browned mushrooms replace bacon, delivering deep umami and smokiness alongside fire-roasted tomatoes, jalapeños, and warming spices. Serve this brothy, flavor-packed bean dish in bowls with fresh cilantro for an authentic and satisfying meal.

A vibrant plant-based take on Mexican street corn salad featuring skillet-charred corn kernels tossed with garlic, jalapeño, creamy vegan mayo, fresh lime juice, cilantro, and chili powder, topped with a savory tofu-cotija crumble made from seasoned firm tofu and nutritional yeast for that authentic tangy, salty finish.

These vibrant plant-based tacos feature meaty cremini and shiitake mushrooms marinated in a sweet-smoky al pastor sauce with fresh pineapple and chipotle peppers. Served in warm corn tortillas and topped with a tangy garlic lime crema made from unsweetened plant yogurt, creamy avocado, and fresh cilantro.

Crispy, golden panisse-style chickpea fries — naturally vegan and gluten-free — finished on the barbecue for smoky char and brushed with a clear, fragrant lemongrass-maple marinade. The secret is two-stage cooking: a pan-fry builds the crust that lets them hold on the grate, and the light marinade goes on at the grill, not before. Plan ahead — the base needs at least 2 hours in the fridge (overnight is better) before it can be cut and cooked.

A bold, plant-based adaptation of Mediterranean grilled whole branzino. Extra-firm tofu is pressed, soaked in a kelp-and-sea-salt brine for genuine marine depth, then wrapped in nori — which crisps and chars on the grill exactly as fish skin does — and grilled over high heat until golden. The vibrant tomato-caper salsa, bright with Kalamata olives, balsamic, and fresh parsley, is kept exactly as in the original. Aromatic lemon slices, rosemary, and flat-leaf parsley frame the slabs on the grate. Fully vegan; no flavour compromises.

A fully plant-based take on Over The Fire Cooking's grilled carne asada, swapping flank steak for tempeh. Steamed first to open up the bean cake and cut through bitterness, then soaked for just one to two hours in the classic carne asada marinade — amber beer, citrus, white vinegar, coriander, cumin, garlic and jalapeño — and finished over a screaming-hot grill for real char and grill bars. Sliced into strips and served in warm corn tortillas with lime, chopped onion and fresh coriander, it delivers everything the original promises.

A fully plant-based, gluten-free riff on Gran Luchito's chipotle BBQ pork ribs. King oyster mushrooms, halved lengthways, stand in for the rib shape and hold up beautifully to the grill, while torn oyster, shiitake and chestnut mushrooms add texture and earthy depth. The original two-stage method is preserved — braise first so the mushrooms absorb all that smoky, spiced liquid, then finish over high heat with the chipotle sauce brushed on — because that is precisely what makes the dish. Three common gluten traps in the original (dark beer, Worcestershire sauce and taco seasoning) have each been addressed with named substitutes, with the reasoning called out in the method so a coeliac cook never has to guess.

Smoky, flame-kissed pulled jackfruit fajita bites made entirely on the BBQ — no oven, no hob, no indoor steps needed. Young green jackfruit stands in brilliantly for beef: dried well after rinsing so it chars and crisps at the edges rather than steaming. Pepper and onion strips go straight onto the grill grates for that essential fajita char, tortillas warm on the grill in seconds, and everything is finished with fresh lime and creamy avocado. Sized for a party — makes 24 one-or-two-bite hors d'oeuvres that guests can grab with one hand while mingling.

A fully plant-based take on Joshua Weissman's classic tamales. Smoky ancho and guajillo chillies are rehydrated in warm vegetable broth, then blended with garlic and cumin into a vibrant red sauce that flavours both the black bean filling and the table. The masa is built the right way — vegetable shortening whipped until light and airy before the masa harina and broth are folded in — so every tamale steams up tender and fluffy, never dense. Wrapped in softened corn husks and steamed until firm, these are weeknight-friendly in effort but serious in flavour.

A hearty, one-pot vegan chilli that swaps every animal product for bold plant-based flavours. Chipotle in adobo and smoked paprika deliver a deep, smoky warmth, while cubed sweet potatoes finish in the oven so their edges caramelise beautifully. A squeeze of fresh lime juice added off the heat keeps every bowl bright and vibrant. Ready in under an hour and naturally gluten-free.

A bold, smoky, and fiery plant-based take on grilled Mexican-spiced "chicken." Whole cauliflower steaks and florets stand in for chicken pieces, marinated in a punchy chipotle-ancho chili paste with cumin, smoked paprika, and lime, then charred over an open BBQ flame alongside caramelized carrots and broccoli. Fresh jalapeños and cilantro finish the dish with brightness and heat. 100% vegan, totally satisfying, and packed with flavor from every angle.

Light, lacy, and completely plant-based, these gluten-free crepes are made with rice flour and flax "eggs" for a delicate, tender texture. Filled with melty vegan chocolate chips and fresh strawberries, they make a stunning breakfast, brunch, or dessert that no one will believe is 100% dairy-free and egg-free.

Meaty portobello mushrooms marinated in a spicy rosemary mustard marinade, served alongside creamy mashed celery root with horseradish and scallions. A satisfying plant-based entrée with bold flavors and a kick of heat.

Soft, fluffy, and pillowy vegan milk bread made with the tangzhong method for an incredibly tender crumb. This plant-based version uses soy milk and vegan butter to create the same rich, cloud-like texture as traditional Japanese milk bread.

Pressed tofu marinated in smoked paprika and tamari, threaded with peppers and red onion, then grilled and finished with homemade miso mayonnaise marmalade.

A savoury-sweet condiment: white miso and aquafaba mayonnaise loosened with bitter orange marmalade, rice vinegar and a little ginger.

Charred peppers, red onion and courgette folded through lemony quinoa with grilled corn and peppery leaves. The smoky centrepiece of a plant-based summer table.

Sweetcorn grilled straight over the coals until blistered, then rolled in smoked paprika, lime zest and chopped coriander.

A vibrant and spicy vegan Thai green curry featuring tofu, mushrooms, and bok choy simmered in a creamy coconut milk sauce infused with green curry paste, ginger, garlic, and fresh herbs. Perfect with jasmine rice or rice noodles.

A fragrant and spiced Moroccan-inspired chickpea dish, packed with sweet potatoes, herbs, and warming spices. Perfect for a cozy, hearty vegan meal.

A protein-packed vegan salad featuring lentils, mixed beans, cherry tomatoes, herbs, and a light vinegar dressing. Perfect for a wholesome, post-workout meal or quick lunch.

A light, refreshing, and vegan-friendly cold sesame noodle dish made gluten-free by using rice noodles. Paired with spiralized vegetables, chickpeas, and a zesty almond butter sauce, it’s perfect for meal prep and a quick, nourishing lunch.

These savory vegan chickpea pancakes are crispy on the outside, tender on the inside, and filled with a flavorful fennel-olive-tofu mixture. Topped with a tangy mustard sauce, they’re perfect for a quick and nourishing meal.

A vegan spin on a comforting one-pot meal, featuring seasoned vegan chick’n thighs, fragrant rice, caramelized lemon slices, olives, and fresh herbs. All baked together for a flavorful Mediterranean-inspired dinner.

A vibrant Mediterranean-inspired vegan salad featuring chickpeas, fresh vegetables, crispy pita, and pan-seared vegan halloumi-style cheese. Perfect as a hearty side or a light main.

A simple, creamy vegan roasted cauliflower soup made from just a handful of whole-food ingredients. Light, comforting, and packed with subtle garlicky depth.

A delicious gluten-free vegan apple pie with a flaky crust and cinnamon-spiced filling.

A gluten-free, whole-foods plant-based bread with almond, teff, and corn flours for a hearty side.

A quick and savory vegan sausage with caramelized onions, enhanced with a BBQ glaze.

A warm salad of black quinoa, kale, roasted nuts, and vegan feta, perfect for a hearty side in a vegan roast.

A quick, spicy vegan quesadilla made with marinated mushrooms, vegan bacon, and a rich BBQ glaze. Served with microwavable Mexican rice for a quick and satisfying meal.

A fiery, Italian-inspired pizza marinara that takes spiciness to the next level with jalapeños, za'atar, sriracha, and kala namak. Perfect for quick meal prep or upgrading a store-bought marinara pizza.

A rich Indo-African fusion curry with lentils, sweet potatoes, plantains, and aromatic spices for a hearty, nutritious meal.

A plant-based twist on the classic Canadian tourtière, using eggplant, mushrooms, and vegan ground beef, encased in a gluten-free flaky crust.

Easy-to-make quinoa stuffed bell peppers loaded with black beans, corn, tomatoes, and walnuts for added omega-3s.

A simple and flavorful lentil and sweet potato curry packed with spices and nutrients.

A delicious and aromatic Moroccan-inspired tagine made with chickpeas, green olives, and a blend of spices, served with vegetables. This vegan version captures the essence of traditional tagine, offering a healthy and satisfying meal.

A delicious, plant-based twist on the classic mac 'n' cheese balls. These crispy bites are made with gluten-free macaroni, Alfredo Got a Halo Sauce, and a flavorful blend of spices, deep-fried to golden perfection. Perfect for parties or indulgent snacks!

A delicious, plant-based Moroccan-style dish featuring crispy tofu, broccoli, and a blend of aromatic spices. A healthy and flavorful meal full of antioxidants and anti-inflammatory properties.

A vegan adaptation of a traditional South of France dish, this plant-based cassoulet is hearty and flavorful, replacing meat with vegan sausages and jackfruit while keeping the classic flavors of this comforting stew.

A healthy and flavorful dish featuring steamed broccoli rabe tossed with a tangy Zen Garden Ponzu sauce. This vegan meal is perfect as a side or light main course, offering a delightful combination of bitter and umami flavors.