Main Meals
Rainbow Veggie Wraps
Rainbow Veggie Wraps While Freshers’ Week may look a little different this year, the team at Violife wanted to share with you some delicious budget and time-friendly recipes which are perfect for students looking to cook up a storm. From crunchy Rainbow Veggie Wraps to a quick and easy one-pot Vegan Mac & Cheese, and…
Read MoreVegan Mac n’ Cheese
Vegan Mac n’ Cheese While Freshers’ Week may look a little different this year, the team at Violife wanted to share with you some delicious budget and time-friendly recipes which are perfect for students looking to cook up a storm. This easy one-pot Vegan Mac & Cheese, from Violife is a great vegan-friendly alternative to…
Read MoreBroccoli and Chive Puff Pots
Broccoli and Chive Puff Pots Crunchy on the top, light, fluffy and bursting with savoury flavours inside, these Broccoli and Chive Puff Pots are OGGS version of a soufflé. It may not have the same dramatic high rise of the classic, but it’s still pretty impressive. SERVES 4 • 30g self-raising flour • 200g (7oz)…
Read MoreRainbow Veggie Sushi
Rainbow Veggie Sushi This Rainbow Veggie Sushi makes for the perfect Summer lunch – you can customise it how you want however, this recipe uses Holy Moly Guacamole, for an extra flavour hit. Ingredients: (serves 4) 4 nori sheets 250g sushi rice, rinsed 330ml water 2 tbsp rice wine vinegar 1 tbsp sugar 1 pack…
Read MoreMac ‘n’ Cheese with ‘Bacon’ Bits
Mac ‘n’ Cheese with ‘Bacon’ Bits This Mac ‘n’ Cheese recipe by Nush! is super simple yet really creamy and delicious – a great mid-week meal. Ingredients 500g (18oz) gluten free dried pasta shapes 2 pots of Nush Chive Almond M*lk Cheese 90g (3.2oz) Vegan Bacon 2 tbsp of fresh chives, chopped 1/4 tsp garlic…
Read MoreSweetcorn & Potato Cakes With Avocado
Sweetcorn & Potato Cakes With Avocado Pan fry these Sweetcorn & Potato Cakes With Avocado ’til golden and crispy, then serve with a chilli-lime dressing, salad and avocado for a fresh and healthy weeknight go-to dinner – delicious! Serves 2 Ingredients 1 tbsp olive oil 1 tsp salt 1 potato, peeled and chopped 1 tomato,…
Read MoreTenderstem® Bengali Split Pea Curry with Caramelised Shallots
Tenderstem® Bengali Split Pea Curry with Caramelised Shallots This is a curry that isn’t full of heat, but rather full of flavour. Making a curry from scratch can seem a daunting task, but this recipe is easy enough to make on a Friday night without causing any stress! It’s also a really healthy option, too,…
Read MoreAlpro Creamy Leek, Pea and Spinach Risotto
Creamy Leek, Pea and Spinach Risotto To celebrate Plant Power Day on the 5th March, Alpro has created this delicious Creamy Leek, Pea and Spinach Risotto recipe. The day is all about inspiring the nation to ‘Go Big On Plants’ by adding more plant-based foods to their plates, all day – because this way of…
Read MoreAlpro Roasted Tomato and Broccoli Pasta
Roasted Tomato and Broccoli Pasta To celebrate Plant Power Day on the 5th March, Alpro has created this tasty and simple recipe for Roasted Tomato and Broccoli Pasta. The day is all about inspiring the nation to ‘Go Big On Plants’ by adding more plant-based foods to their plates, all day – because this way…
Read MoreTasty Italian Pesto Pasta and Gosh! Spinach & Pine Nut Bites
Tasty Italian Pesto Pasta and Gosh! Spinach & Pine Nut Bites Whip up a tasty mid-week meal with this quick and simple Gosh! recipe Serves 4 Prep time 5 Minutes Cooking Time 15 Minutes Ingredients 1 pack of Gosh! Spinach & Pine Nut Bites 350g dried pasta of your choice 200g cherry tomatoes, halved…
Read MoreSpiceBox Roasted Aubergine & Tomato Curry
SpiceBox Roasted Aubergine & Tomato Curry Based in Walthamstow, London, SpiceBox is all about fresh and flavourful Indian food that also happens to be vegan. All recipes use spice to enhance the natural awesomeness of vegetables and are carefully crafted with plenty of character and style. Serves 2 Ingredients 2 large aubergines 6 large vine…
Read MoreSpicy Tempeh Breakfast Burrito
When you’re doing breakfast on the run, it helps if it comes in its own packaging! Simon’s plant-based Breakfast Burrito will roll with you and keep you going until lunchtime. Ingredients 2 tsp olive oil 200g plain tempeh sliced 1⁄2 red onion grated 1 garlic clove crushed 2 roma tomatoes diced 1⁄4 lime…
Read More