September 30th-October 6th
Our take on the Vietnamese Banh Mi! A soft crusty roll filled with crispy tofu marinated in a creamy nutty sauce, quick pickled vegetables and a spicy vegan mayonnaise. It’s bright, spicy, crunchy, creamy, and absolutely delicious. View Recipe Card...
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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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This is our hearty vegan take on the classic pairing of chilli and cornbread. The sweetness of the cornbread is the perfect companion for the warmth of the chilli.
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This hearty dish is full of nourishing vegetables, complex carbs, and plant-based protein. Tender broccoli and cauliflower with crispy beans cooked in a delicious za’atar spice blend with nutty brown rice, sweet medjool dates and crunchy walnuts. View Recipe Card...
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Portobello mushrooms have an amazing deep earthy flavour and meaty texture. This recipe shows how fancy a meal can feel with just vegetables on your plate! The marinade has a little kick to it, complemented by the creaminess of the...
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