My love for whole foods • Vegan recipes
Savoury, hearty, smokey, and full of amazing flavours and textures, this vegan baked spaghetti squash with tempeh ragout is an awesome autumn meal.
Simple fig & green pea salad with tofu feta and maple mustard dressing.
POGÁCSA - Oil-free and vegan Hungarian sweet potato biscuits with an olive and cilantro spread (Gluten-free version included)
Immune-boosting and healing vegetable soup with corn, ginger, garlic, turmeric and lots of fresh dill.
No-Bake Coconut Orange Quinoa Cake is a quick and simple recipe with just a few basic ingredients.
Delicious savoury quinoa granola with almonds, sesame seeds, sunflower seeds and a spicy mustard-tahini dressing.
Vegan peanut, cilantro, miso and ginger grilled veggie skewers are the perfect healthy side or main for the summer barbecue time.
Simple vegan pita pizzas loaded with olives, zucchini, smoked tofu and peperoncino make the best quick and lazy weekend food.
Spinach and caramelised onion pasta with a creamy miso-walnut cream sauce and sage is a simple yet flavour and texture-packed dish.
Vegan olive and artichoke tart with green peas is very simple to make, but tastes absolutely amazing.
Raw vegan coconut, wasabi and cucumber ice cream is a surprising but wonderful, refreshing and tangy treat.
Spicy, sweet-savoury red lentil spread with maple syrup, fresh herbs, sun-dried tomato and miso is a great budget-friendly and very delicious recipe.
A simple and quick vegan new potato and strawberry salad with a minty-lemony avocado dressing to celebrate the best produce of the season.
Lemony asparagus and lima bean pasta salad with creamy roasted bell pepper and almond sauce is a great vegan spring or summer meal.
Vegan mini herbed tofu burgers with asparagus, avocado and watercress salad make a wonderful light and healthy spring lunch or dinner.
Hearty vegetables with a spicy red wine and tomato sauce, topped with fluffy mashed sweet potatoes make this vegan shepherd’s pie a perfect comfort food.
One-pot asparagus and spinach gnocchi is a lovely seasonal, vegan dish, which is full of flavours and textures.
Pasta with kidney bean sauce takes just 15 minutes to make, requires only a few, budget-friendly ingredients, but tastes unbelievably tasty.