Just because it’s January (and Veganuary) doesn’t mean you have to give up, all forms of indulgence. Here is a delicious vegan friendly protein mac and cheese!
This soup has sweetness from carrot and squash combined with earthy nutty chickpeas, which add a creamy texture as well as a good dose of protein and fibre.
This creamy pumpkin tomato zoodle spaghetti recipe is tasty and quick to make. Pureed pumpkin mixed with tomatoes and a few flavourings make an easy creamy tomato sauce…and without the need for dairy!
The ultimate thick rich and creamy curry sauce. Pumpkin puree instantly thickens the sauce along with the cashew butter, adding heaps of flavour and really doing their bit for that final consistency.
This recipe uses up left over veggies lurking in the veggie drawer and so is cheap to make, simple (a one-pot wonder!) and is healthy and satisfying too.
This acai berry beetroot hummus makes a welcome change to conventional hummus combining flavours of earthy sweet beetroot, fruity acai berry with fragrant cumin and paprika and zingy lemon juice.