Serves 1-2 | Prep time: 20 mins | Cooking time: 25-35 mins Base: 1 Large Plantain, Very Ripe With Black Skin, Peel and Mashed 1 tsp. Vegan Egg Replacer Powder 2 tbsp. Water 30g The Groovy Food Company Organic Coconut Flour ½ tsp Garlic Granules (Too Taste) Sea Salt Sauce: 2 tbsp. Tomato Puree 2…

Serves 4 Ingredients For the ‘scallops’: 4 trumpet mushrooms 1 tsp salt Juice of 2 lemons 1 tsp oil For the mash: 3 parsnips, peeled and chopped 1 Bramley apple, peeled and chopped 1 tsp oil 25ml water 1 pinch of salt 1 tbsp Alpro Almond Unsweetened drink For the dressing: Juice and zest of…

Serves 4 | Cooking time: 10 minutes Ingredients 1 tbsp olive oil 1 medium white onion, diced 2 cloves garlic, minced 1 stick of celery, roughly chopped 1 leek, roughly chopped 450g frozen peas 700ml vegetable stock 50g raw cashews 1 tbsp balsamic vinegar (optional) Salt and pepper to taste Dairy-free cream or soy yoghurt,…

Serves 4 | Prep time: 10 mins | Cooking time: 35 minutes Ingredients 1 tbsp olive oil 2 medium leeks, trimmed and sliced into discs 3 cloves garlic, minced  500g button mushrooms 1 tsp dried mixed herbs A pinch of salt and pepper For the sauce: 1 tbsp dairy-free butter 2 tbsp plain flour 350ml…

Load up your pasta with this deliciously filling recipe for calamarata pasta with mushrooms, beans and greens   Ingredients Extra-virgin olive oil 1 small onion, sliced 1 garlic clove 1 bunch Swiss chard, chopped Salt 225g (2 cups) mixed mushrooms 240g (1 cup) cooked cannellini beans 150g (¾ cup) tomatoes, peeled and crushed with a…

Prep time: 15 minutes | Cooking time: 25 minutes Fry’s Mediterranean Veg and Bean Country-Style Pie is loaded with sweet red peppers, courgettes, aubergine, tomatoes, quinoa and beans. Serve with a fresh three bean salad on the side – an easy vegan meal which can be prepared in minutes! Ingredients 1 Fry’s Mediterranean Veg &…

Prep time: 15 minutes | Cooking time: 25 minutes In need of some comfort food? Fry’s open-top Fully Loaded Chicken-Style Country Pie is packed with hearty ingredients and flavours that will leave you feeling satisfied. Serve with a Pomegranate and Quinoa Salad for surprising bursts of sweetness and crunch. Ingredients 1 Fry’s Fully Loaded Chicken…

Serves 4 With spring in sight, Executive Head Chef at Sopwell House, Gopi Chandran reveals his recipe for a delicious and nutritious salad that will get you starting the season right. Ingredients 4 tbsp olive oil 1 large sweet potato, diced 2 medium fennel bulbs, cut lengthways into ¼ inch thick slices Maldon sea salt…

For Chinese New Year, serve up an easy Szechuan Mock Duck dish that will satisfy any cravings you have for Chinese food. Serves 2   Ingredients 6 dried shiitake mushrooms 1 tbsp vegetable oil 1 x 280g tin vegan mock duck, drained (we used Wing Yip) 1 red onion, chopped 1 tbsp garlic paste 1…

Cutting out eggs doesn’t mean cutting out omelettes. Try this recipe for a chickpea omelette loaded with mushrooms, peppers and spinach Makes 2 large omelettes   Ingredients For the Batter 3/4 cup chickpea flour ¾ cup unsweetened soy milk 2tsp. apple cider vinegar 2tsp. nutritional yeast ¼ tsp. turmeric ¼ tsp. garlic powder ¼ tsp.…

Put together a deliciously sweet weekend brunch with this recipe for Chia French Toast with Caramelised Bananas, topped with Maple Syrup Makes 4 servings | Prep time: 20 minutes | Cooking time: 10 minutes   Ingredients For the Batter 1 ½ tbsp ground chia seeds 2 tbsp maple syrup 1 cup unsweetened vegan milk (we…