August 10th-16th
Crunchy cauliflower, edamame and bok choy loaded rice noodles in a sticky, delicious sesame glaze.
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Fragrant and deeply nourishing, this silky coconut milk broth is full of warming spices with roasted sweet potato chunks, simmered chickpeas and deep green kale. Served on a bed of nutty brown rice lime, this korma is sure to be...
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Everything you love about sushi wrapped up in a veggie-packed nori-sheet “burrito”. Shredded tofu is marinated in tamari and rice vinegar and paired with creamy avocado, crunchy fresh vegetables, and perfectly spicy vegan sriracha mayo.
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This might be the prettiest pasta we’ve ever seen. This pink dish gets its hue from grated beet that’s mixed with fresh lemon juice and vegan ricotta to create a bright creamy sauce. We topped it with lots of parsley...
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These chilli cheese potato skins are delicious bundles of flavour, and so easy to make! Baked potato skins stuffed with a meaty chilli and creamy carrot cashew cheese sauce, then topped with our vegan sour cream. View Recipe Card View Ingredient...
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