USE GF FLOUR Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour — Imagelicious
Vegan beet hummus
Thanks to a few tricks and a secret ingredient, this beetroot hummus is super smooth despite no added oil and a very average blender.
Sweet potato, lentil and feta salad
This hearty salad is packed with roasted sweet potatoes, carrots and red onion, which pair wonderfully with Puy lentils and crumbled feta Tesco
Roasted Red Pepper and Garlic Fettucine Alfredo (Baking Dinner Vegetarian)
Winter Vegetable Gratin
A creamy Winter Vegetable Gratin full of nutritious green veggies in a cheesy white sauce. A perfect side dish. Could use courgettes and spinach/silverbeet instead of cabbage
Vegan Red Thai Coconut Curry
Vegan Red Thai Curry, full of vegetables and crispy tofu -This was delicious! We didn't add the tofu. We did add the entire can of coconut milk and cups of chicken broth. We then added vermicelli noodles.
This Greek Potato Hash works as a great side dish for BBQs - or eat it on its own - totally satisfying! (Vegetarian and Gluten-Free)
Mediterranean stuffed sweet potatoes with marinated chickpeas and topped with an avocado tahini sauce – grain free & vegan (Vegan Sweets Dip)
Skillet Goats Cheese Stuffed Pasta Shells Recipe: I love stuffed pasta shells and these glorious treats are stuffed with salami and goats cheese and baked in the oven in a cast iron skillet. - could replace goats cheese with feta or mozzarella
A complex carb salad Roasted Butternut Squash and Red Onion with Tahini - Insanely delicious, and easy too.
Vegetarian Mezze platters are the way to go when feeding a crowd! All sorts of delicious eats, piled high onto a platter, so people can nibble as needed.
Easy, Vegan Charcuterie Board, perfect for holidays & entertaining!
Halloumi with lemony lentils, chickpeas & beets
Halloumi with lemony lentils, chickpeas & beets 418 cals with low fat halloumi - add garlic and tomatoes and use coriander instead of parsley