March 2024

Cauliflower Kale and Lentil Gratin

This is the ultimate comfort food. Cheesy, warm and super tasty. The topping makes the dish 10x better!


1 large head of cauliflower
2 cups chopped cavalo nero
400g tin beluga lentils
1 cup shredded vegan cheese
1/2 cup vegan parmesan
Fresh parsley

Cream sauce:
1/4 cup vegan butter
1-2 cloves garlic
4 tablespoons flour, regular or gluten-free
3 cups unsweetened soy milk
1-2 tsp dijon mustard
1.5 teaspoons salt
2 teaspoon fresh thyme, chopped
1/4 teaspoon nutmeg
Black pepper


1. Preheat an oven to 375 F/190 C/gas mark 5.
2. Butter a large baking dish and set it aside. Cut the cauliflower into florets and steam for 10-12 minutes until slightly tender. Rinse in cold water, drain, and arrange in the baking dish.
3. Drain and rinse beluga lentils, chop kale into small pieces, add to the baking dish and stir together with the cauliflower.
4. Peel and mince garlic.
5. In a large saucepan, melt butter on medium heat and sauté garlic for 2-3 minutes. Whisk in the flour until it becomes a smooth paste, then add the soy milk, about 1/2 cup at a time, whisking throughout. Continue whisking until the sauce is completely smooth and has started to thicken.
6. Remove sauce from heat and whisk in dijon mustard, salt, thyme, and nutmeg. Season with black pepper, to taste.
7. Pour most of the Béchamel sauce over the cauliflower, kale, and lentils, and gently stir together until the veg is well coated in sauce. Add the rest of the sauce on top and bake, uncovered, for 15 minutes.
8. Stir together shredded vegan cheese and vegan parmesan. Sprinkle evenly on top of the gratin and bake for 15-20 minutes more, until golden brown and crispy on top.
9. Garnish with chopped fresh parsley, thyme leaves, and a generous sprinkle of black pepper.

Cottage Pie with Leek and Cauliflower Cheese

This cottage pie looks absolutely delicious and comforting!


1 tsp olive oil
2 carrots, finely diced
1 red onion, finely diced
1 red pepper, finely chopped
350g mushrooms , finely chopped
3 cloves garlic, minced
2 tbsp tomato purée + 100ml water
1 tsp tamari (sub for soy sauce or Worcestershire sauce)
1 tsp dried sage
1 tsp dried thyme

Leek & Cauliflower cheese topping:
1 small head cauliflower, into florets
1 leek, diced
2 tbsp vegan butter
200ml oat/ almond milk
100g vegan grated cheese
1 heaped tbsp corn flour


Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes

Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes

In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes

Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through

Preheat the oven to 180°C, pour the pan full of veggies to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes

Serve with steamed greens and enjoy

BBQ Pulled Tofu Bowl

BBQ Pulled Tofu Bowl with Roasted Potato Wedges and Herby Corn. Not liking jackfruit? Or having trouble where to find it? How about using tofu instead!⁣ 


⁣The pulled tofu⁣

⁣1-2 tbsp salted vegan butter⁣
⁣1 block extra firm tofu, pressed & grated⁣
⁣250g sliced mushrooms ⁣
⁣3 tbsp tamari⁣
⁣4 tbsp ketchup⁣
⁣3 tbsp maple syrup ⁣
⁣1 tsp dijon⁣
⁣1 tsp apple cider vinegar⁣
⁣1 tsp liquid smoke (optional) ⁣
⁣1 tsp garlic powder⁣
⁣1/2 tsp chili powder ⁣
⁣a pinch salt + pepper⁣

⁣In a frying pan over medium heat, melt vegan butter. Cook tofu first for a few minutes, until golden. Add mushrooms and cook until moisture evaporates. Season with salt and pepper. ⁣
⁣In a small bowl, combine remaining ingredients. Pour over tofu and mushrooms and stir to coat. ⁣

The corn:⁣

320g peaches & cream corn, frozen⁣
⁣2 tbsp salted vegan butter ⁣
⁣30g chimichurri⁣
⁣salt, to taste⁣

In a frying pan, melt vegan butter. Add corn and cook for a few minutes until heated through. Season and stir in chimichurri. ⁣
⁣The potato wedges:⁣
⁣4-6 medium potatoes, sliced into wedges⁣
⁣2 tbsp extra virgin olive oil⁣
⁣a pinch of salt + pepper⁣
⁣Preheat oven to 400. Toss potato wedges in oil, salt and pepper. ⁣
⁣Place on a baking tray lined with a silicone mat. Roast for 25 minutes, flip and roast for an additional 10-15 minutes. Should be fork tender, golden and crispy. ⁣
⁣Divide potato wedges, BBQ pulled tofu and herby corn into 4 bowls. Enjoy!⁣
⁣Serves 4⁣

One-Pot Mushroom Soup

Warm your soul with a bowl of One-Pot Mushroom Soup combined earthy mushrooms, tender beans, and zesty Italian seasonings. Ideal for a quick and satisfying meal.


16 oz baby bella mushrooms
12 sun-dried tomatoes in oil
2 large handful of fresh baby spinach
1 can cannellini beans, rinsed
1 medium sweet onion
3 garlic cloves
1 heaping tbsp vegan butter
2 tbsp all purpose flour
1 tbsp Italian seasoning
3 cups unsweetened oat milk
1 tbsp white wine vinegar
Salt and black pepper to taste


Clean mushrooms and cut them in half or quarters depending on their size.
Finely dice onion, mince garlic, and thinly slice sun-dried tomatoes.
Melt vegan butter in a deep pan or Dutch oven, and sauté onions over medium heat for a few minutes until translucent.
Add mushrooms, garlic and sun-dried tomatoes.
Sauté everything for 8-10 minutes until mushrooms have cooked down.
Add all-purpose flour and keep stirring for 1-2 more minutes.
Then add oat milk, white beans, white wine vinegar, herbs, salt and pepper,
Bring everything to a boil, and simmer for 10 minutes.
Lastly add spinach, fresh herbs if using, and season to taste with more salt and black pepper.
Drizzle with some of the tomato oil before serving and enjoy!