For the pasta:

• 2 servings penne pasta

For the Sauce:

• 1 block silken tofu
• 1/2 cup cashews
• 2 tbsp hemp seeds
• 2 tbsp nutritional yeast
• 1/4 cup shredded mozzarella
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp dijon mustard

For the tofu:

• 1 block extra firm tofu, sliced into thick slabs
• ½  cup plain flour
• 1 cup non-dairy milk (soy or oat work best)
• ¼ cup pickle juice (from a dill pickle jar)
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• ¼ tsp hing or ½ tsp garlic powder
• 1 cups panko breadcrumbs
• 3 tbsp nutritional yeast
• 1 tsp smoked paprika
• ½ tsp salt

• 2 cups water
• 1 tbsp cloves

• 2 cups water
• 1 heaping teaspoon ajwain seeds
• 1 inch ginger, sliced
• 1/2 tsp turmeric powder

For the Pasta:

• 1 box Banza cavatappi (or any high-protein pasta)

For the Sauce:

• 1 block silken tofu
• ½–¾ cup soya milk or almond milk
• 3–4 tbsp nutritional yeast
• 1 tbsp white or yellow miso paste
• 1 tsp paprika
• 2–3 tbsp pickled jalapeños (plus a splash of the brine)
• ½–1 cup vegan cheddar (shredded)
• ¼ tsp hing
• 1 tsp mustard (dijon or yellow works)

For the Topping:

• Extra pickled jalapeños
• ½ - 1 cup  vegan cheddar
• ¼–½ cup breadcrumbs

For the filling:

• 1 tbsp avocado oil
• 1/4 tsp hing
• 1/2 cup celery
• 1 cup courgette
• 1 cup red bell pepper
• 1 cup carrot
• 1 cup cabbage
• 1 tbsp taco seasoning
• 1/2 tbsp smoked paprika
• 1/2 tbsp oregano
• 2 bay leaves
• 1 tbsp vegetable stock mixed with
• 1/2 cup water
• 1 cup crushed tomatoes
• 1 tbsp tomato paste
• 1 cup dry soy mince or pea protein mince
• 1 cup black beans
• 1 cup into beans

For the sweet potato:

• 1 large sweet potato, 1 1/2 - 2 cups mashed
• Juice of 1 lime
• 2-3 tbsp chopped fresh parsley
• Drizzle of oil

For topping:

• 1/4 cup pickled jalepenos, sliced
• 1/4 cup or more grated cheese

• 1 green tea bag
• A thumb piece of fresh ginger, sliced
• 1 cardamom pod deseeded or ¼ tsp cardamom powder
• ½ lemon cut into  slices

• 3 oranges, peeled
• 1 lemon, peeled
• 3 large carrots, peeled and chopped
• Thumb sized piece of turmeric, peeled
• Thumb sizedpiece of ginger, peeled
• Big pinch of black pepper

• 16oz water
• 1 cucumber, sliced
• 1 lemon, sliced
• 1 inch ginger, peeled and sliced
• 2 sprigs mint, leaves removed
• 1 tbsp chia seeds
• 2 cardamom pods, smashed

• 2 beets, peeled and chopped
• 1 large pomegranate, seeded
• 2 green apples, chopped
• 3 large carrots, peeled and chopped
• 1 large orange, peeled
• Thumb sized piece of ginger, peeled

• 1/4 cup apple cider vinegar
• Thumb size piece of ginger, peeled
• Thumb size piece of fresh tumeric, peeled
• 1/2 cup fresh orange juice
• A sprinkle of black pepper
• A few sprigs of mint 2 lemon slices

Tofu

• 1 (14-ounce) block extra-firm tofu, pressed

Marinade  

• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp miso paste
• 1 tbsp vegan mayo
• 1 tbsp lime juice

Pickled Veggies

• 1 small daikon radish, cut into matchsticks
• 2 small carrots, cut into matchsticks
• ¾ cup rice vinegar (or white vinegar)
• 1 cup water
• ¼ cup sugar
• 1 tsp salt

Spicy Mayo

• ½ cup vegan mayo
• 1–2 tbsp sriracha (to taste)
• 2 tbsp sweet chilli sauce
• 1 tsp toasted sesame oil

Sandwich

• 4 mini baguette pieces (or 2 large, cut in half), lightly toasted
• ½ cucumber, thinly sliced or shaved into ribbons
• 1 fresh jalapeño, thinly sliced
• Fresh cilantro sprigs

For the Tofu:

• 1 block extra-firm tofu (frozen, defrosted and  pressed)
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp paprika

For the Batter:

• 1 cup plain flour
• 1 tbsp cornflour (cornstarch)
• ¾ cup non-dairy milk (soy or oat work best)
• ¼ cup pickle juice (from a dill pickle jar)
• 2 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• ¼ tsp hing or ½ tsp garlic powder

For the Crunchy Coating:

• 2 cups cornflakes, lightly crushed
• 3 tbsp nutritional yeast
• 1 tsp smoked paprika
• ½ tsp salt

For the Buffalo-Style Sauce:

• 1 tbsp vegan butter
• 2-3 tbsp vegan honey or agave
• ¼ cup buffalo sauce or sriracha
• 1 tsp apple cider vinegar
• 1 tsp chili flakes (optional, for extra heat)

For the Vegan Ranch Dip:

• ½ cup unsweetened vegan yoghurt
• 2 tbsp vegan mayo
• 1 tbsp dried dill
• 1 tbsp dried parsley
• 1 tsp apple cider vinegar

• 1/2 cup hemp seeds
• 1/2 cup cashews, soaked in hot water, then drained
• 1/3 cup nutritional yeast
• 1 tbsp dijon mustard
• 2-3 tbsp apple cider vinegar
• 1/4 cup water
• Salt and pepper to taste

• 1/4 cup olive oil
• 2 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp miso paste
• 2 tbsp chopped ginger
• 1-1 1/2 tbsp agave
• Pinch of salt to taste

• 1/2 cup olive oil
• Zest of 1 lime
• Juice of 2 limes
• Salt and pepper to taste
• 2 tbsp chopped cilantro
• 1 tbsp dijon mustard
• 1 tbsp agave

• 1/3 cup apple cider vinegar
• 1 tbsp grainy mustard
• 2 tbsp maple syrup
• 1/2 cup olive oil
• Salt and pepper to taste

• 1/2 cup tahini
• 1/3 cup balsamic vinegar
• 1 tbsp agave
• Salt and pepper to taste
• 1/4 cup water as needed

• 3 cups of fresh herbs (parsley, mint, basil, and dill)
• 1/4 cup capers, drained
• 1 tbsp dijon mustard
• 1/2 cup vegan yogurt
• 2 tbsp mayo
• 1/2 tbsp agave
• Juice of 2 lemons
• 2 tbsp olive oil
• Salt and pepper to taste

• 1/2 cup olive oil
• ¼ cup fresh lemon juice (juice of about 2 medium lemons — strain seeds/pulp)
• 1.5 tbsp dijon mustard
• 1 tbsp agave
• Salt and pepper to to taste

• 1/2 cup olive oil
• 1/4 cup of lime juice (about 2 limes)
• Zest from 2 limes
• 1 tbsp agave
• 2 tbsp finely chopped mint
• 1/2 tsp of salt
• 1/4 tsp of pepper

• 2 cups unsweetened vegan yogurt
• 1/2 cup vegan mayo
• 2 tbsp dijon mustard
• 1 tbsp agave
• 1 tbsp apple cider vinegar
• 1/4 cup chopped dill (optional)
• 1 tsp black pepper
• Salt to taste

For the Salad:

• 3 - 4 large beets, cooked and chopped into cubes
• 1/2 cup cornichon pickles, finely chopped
• 1/2 cup chopped dill

For the Dressing:

• 2 cups unsweetened vegan yogurt
• 1/2 cup vegan mayo
• 2 tbsp dijon mustard
• 1 tbsp agave
• 1 tbsp apple cider vinegar
• 1/4 cup chopped dill (optional)
• 1 tsp black pepper
• Salt to taste

‍

For the Salad:

• 4 - 5 cups cubed watermelon
• 3 peaches or nectarines, sliced
• 1 english cucumber, seeds removed and sliced
• 1/2 cup basil, finely chopped
• 1/2 cup chopped pistachios
• 1/4 cup vegan feta

For the Dressing:

• 1/2 cup olive oil
• 1/4 cup of lime juice (about 2 limes)
• Zest from 2 limes
• 1 tbsp agave
• 2 tbsp finely chopped mint
• 1/2 tsp of salt
• 1/4 tsp of pepper

For the Salad:

• 1 bunch asparagus, blanched and sliced
• 3 cups arugula
• 3 cups snap peas, sliced
• 1 avocado, chopped
• 1 cup sliced radishes
• 1 1/2 cup peas
• Sliced roasted almonds, chopped
  ‍

For the dressing:

• 1/2 cup olive oil
• Juice of 2 lemons
• 1.5 tbsp dijon mustard
• 1 tbsp agave
• Salt and pepper to to taste

• 1 pack Shirataki fettuccine noodles 200g pack (drained and rinsed)
• 1 cup shredded cabbage
• 1 bell pepper (½ red, ½ green) thinly sliced
• 1 cup mushrooms (shiitake or mix) sliced
• 1 tbsp sesame oil
• ¼ tsp hing (asafoetida)
• Chinese 5-spice powder

‍

• For the Sauce:
• ½ tbsp tbsp gochujang (or additional ½ tbsp sambal oelek)  
• ½ tbsp sambal
• ½ tbsp agave syrup
• 1 tbsp soy sauce or liquid aminos
• 1 tbsp toasted sesame seeds

‍