Plant-based recipes. Simply enjoy.
Everyday recipes with pulses, vegetables and whole grains – nutrient-rich, filling and with the protein content per serving.
All recipes
Tempeh bowl with spelt, edamame and peanut dressing
Crispy pan-fried tempeh on spelt with edamame, red cabbage, carrot, cucumber and avocado, topped with a creamy peanut and lime dressing.
Mediterranean lentil bowl with roast vegetables and hummus
Beluga lentils with roasted vegetables, rocket, hummus and pumpkin seeds – sunny, filling and great to take with you.
Baked apples with oat crumble and walnuts
Warm baked apples with a crunchy crumble of oats, walnuts and almond butter, served with soy yoghurt – a dessert for cold days.
Chocolate date energy balls with almonds
Little no-bake energy bites: dates, almonds, oats and cocoa – ideal as a sweet snack or dessert.
Mango chia pudding with hemp seeds
A fresh make-ahead breakfast: chia seeds in soy drink and soy yoghurt, topped with mango and hemp seeds.
Wholegrain bread with hummus, avocado and seeds
A quick, savoury breakfast: wholegrain spelt bread with hummus, avocado, tomato, hemp seeds and pumpkin seeds.
Chocolate banana ice lollies with peanut butter
Like a shop-bought choc ice, only homemade: frozen banana filled with peanut butter, coated in dark chocolate and chopped peanuts.
Silken tofu chocolate mousse with raspberries
A creamy chocolate mousse made with silken tofu and dark chocolate – ready in 15 minutes, with fresh raspberries and pistachios.
Wholegrain spelt pancakes with berries
Fluffy pancakes made with wholegrain spelt flour, sweetened only with banana, served with soy yoghurt, berries and walnuts.
Spelt porridge with cinnamon apple and walnuts
Creamy porridge made with spelt flakes and soy drink, topped with warm cinnamon apple, flaxseed and walnuts – a warming breakfast for cold days.
Chickpea and spinach curry with spelt
An aromatic curry with chickpeas, tomatoes, a little coconut milk and plenty of spinach, served with spelt – ready in 40 minutes.
Lentil salad with beetroot and walnuts
A filling salad of beluga lentils, beetroot, rocket and walnuts with a mustard and cider vinegar dressing – delicious warm or cold.
Wholewheat spaghetti with lentil bolognese
A hearty bolognese made with red lentils, vegetables and tomatoes, served with wholewheat spaghetti – filling, high in fibre and family-friendly.
Tofu scramble with spinach on wholegrain spelt bread
A savoury breakfast in 20 minutes: spiced tofu scramble with spinach and tomatoes on toasted wholegrain bread.
White bean stew with kale and smoked tofu
A warming winter stew with white beans, tomatoes, potatoes, kale and smoky tofu – hearty, high in fibre and ideal for batch cooking.
Stuffed sweet potatoes with lentil and pepper filling
Oven-baked sweet potatoes with a spicy filling of lentils, peppers and sweetcorn, topped with a fresh yoghurt dip and toasted sunflower seeds.
Creamy red lentil dal with spinach
A warming dal with red lentils, tomatoes, coconut milk and fresh spinach – quick to cook, filling and ideal for batch cooking.
Overnight oats with berries and flaxseed
A breakfast that makes itself overnight: oats with soy yoghurt, flaxseed, berries and walnuts.
Crispy baked tofu with broccoli and peanut sauce
Golden tofu cubes and broccoli from the oven tray with a creamy peanut and lime sauce – little effort, lots of protein.
Chili sin carne with beans and lentils
A hearty chili with kidney beans, lentils and sweetcorn. Perfect for cold days and for batch cooking several meals.
Roast vegetable bowl with pumpkin, chickpeas and tahini dressing
Roasted Hokkaido pumpkin and crispy chickpeas on quinoa and kale, brought together by a creamy tahini and lemon dressing.
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