A refreshing twist on the classic potato salad. Crispy smashed potatoes meet crunchy cucumber and a vibrant, creamy avocado-herb dressing—perfect for summer lunches or light dinners.

Grilled portobello mushrooms make a solid base for a quick and satisfying plant-based burger. Juicy, umami-packed, and easy to season, they’re perfect with your favorite burger fixings.

A flaky shortcrust base filled with tender roasted onions, courgettes, sweet red pepper, and wilted spinach, all baked in a creamy oat-based filling. A go-to plant-based dish that’s just as good warm as it is cold.

This flaky vegan tart is topped with creamy herbed cashew spread, roasted asparagus, and thinly sliced radishes for a little crunch. A fresh and colorful spring dish that works for Easter or any weekend lunch.

These vegan chocolate peanut butter caramel bars have a rich chocolate shortbread base, a creamy peanut butter caramel center, and a smooth chocolate topping. Naturally sweetened, gluten-free, and dairy-free, they’re an easy homemade treat that tastes like a Snickers bar—but better.