Vegan pea and paneer curry recipe with creamy vegan cheese, tangy tomato and lots of fresh herbs and spices.

Creaminess is the key with this soup, so it has three ingredients to make it creamy: cashew nuts, potato and coconut cream. They all add to the flavour too –

We’ve tried a good few recipes for shepherd’s pie (it’s the cottage pie on our menu) and like this one the most. It took a few tweaks though. It’s got

If you haven’t used fermented black beans before (we hadn’t), this sauce gives a quick and tasty introduction. Fermentation completely transforms black beans and you don’t need to use many

This recipe is a firm favourite.

As well as the taste, it is easy to make (though there is quite a lot of chopping) and all the ingredients easy to obtain.

If you like pickles and mayo you’ll love this dip. It combines a creamy texture with the sharp tang of vinegar and pickles. It’s really quick to make.

We made two of our favourite dips today and wanted to share them with you. The black olive tapenade (pictured right) is whizzed up in a food processor and the

This is our wheat-based nut roast. It has a few steps to it – toasted hazelnuts, charred pepper etc. – but they really add to the flavour.

However if you want

Use your favourite vegan chocolate for this.

Ingredients

16 standard greaseproof cupcake cases with roughly a 4.5cm diameter base
60g creamed coconut (the coconut in a block)
75ml soya cream
35ml golden syrup
150g desiccated coconut
300g

These are really quick to make – the ingredients just need to go in a food processor and you get a snack which you can eat at home or take