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Pistachio tofu meatballs on courgette and feta pasta, gluten free and about to be your summer meal on repeat 🧚🏼‍♀️ Serves 3 makes, 15–20 balls 300g medium firm tofu, water squeezed out 50g shelled pistachios, blitzed 1 tsp garlic granules, 1 tbsp chia seeds, 1/2 lemon 2 tbsp nooch 1 tbsp rice flour Handful of dill & chives, chopped 1 large courgette, sliced 1 red chilli, sliced 5 garlic cloves, sliced 2 tbsp nutritional yeast 60ml extra virgin olive oil 50g vegan feta (plus extra to serve) 250g spaghetti (I used gluten free) Squeeze the water out of your tofu really well, then crumble it into a bowl with the blitzed pistachios, garlic granules, chia seeds, nooch, the zest of half the lemon, dill and chives. Mix then add the rice flour, the mix should hold together when pressed with your palms. Season well. Roll into around 15 golf-ball-sized balls and pop in the fridge to set. Head a drizzle of oil in a non stick frying pan and add the meatballs, turning every 2 minutes until each side is golden brown. Remove from the pan. Get the pasta boiling, then pop half the olive oil and your courgette into the pan, salt generously. Sauté for 5 minutes on medium/high until golden, then add your garlic and chilli for another 2 minutes. Once the pasta is cooked, use tongs to remove from the water and add into the courgette pan. Add the remaining pasta ingredients, as well as the remaining oil, the juice of half the lemon and a good glug of pasta water, season well. Taste and adjust the seasoning. Divide the pasta between your bowls, top with the warm meatballs and crumble over a bit extra feta.

10 years & one fully vegan wedding later 😮‍💨 lmk what dishes you feed to the meat eaters in ur life!!!

How do we carry on making conscious decisions in this scary capitalist world? 🫠 Finding out Ramona’s was now owned by Cranswick got me thinking about all areas of my life…what I buy all the way down to the brands I work with. I have always boycotted the ‘obvious’ stuff, brands on the BDS list, those with an incredibly murky history & genuinely horrific track records but the lovely vegan brands getting bought by a giant? I actually don’t know exactly where I stand, do you? Anyway turns out making 10/10 jalapeño hummus is pretty easy 🕺🏼🕺🏼 Jalapeño hummus 1 large jar chickpeas (570g) drained and rinsed 100g tahini 75ml extra virgin olive oil 75g jarred jalapeños 1 clove garlic 1 lemon, juiced 1 tsp cumin Big pinch salt Remove the skins of the chickpeas (optional) and then add to a food processor with the remaining ingredients. Blitz for 1 minute, adding a couple of ice cubes to get the mix super smooth. Taste for seasoning and adjust, then pop in a Tupperware container and store in the fridge. Pop a layer of olive oil over the top to preserve it for longer.

hi!!! welcome to the gf vegan meal prep club 🌟 comment ‘MEAL PREP’ & i’ll DM you the recipes… these recipes come together in the time it takes for the sweet potatoes to bake (50 mins ish at 180c) & the below are my fave additions to serve with to keep each day feeling FRESHHH and not meal prep-esque lol 🍓CHIA PUD serve w/ granola, soy crispies or on top of overnight oats 🥬TOFU MEATBALLS serve w/ pesto pasta, microwave rice & greens, or a big fat salad 🫘BUTTERBEANS serve w/ sweet potatoes or simply on your fave toast/hash browns ***disclaimer: I am not coeliac and would always recommend checking ingredients for ‘may contains’ if you are coeliac xxx

are you still eating meat but the saxophones are getting louder???? if you’re even a *little* bit curious, the thing that changed everything for me was educating myself, here’s where I would start… ⭐️ cowspiracy, the one that started my journey ⭐️ seaspiracy, this fully connected me to how atrocious the fishing industry is ⭐️ dominion, very heavy but it’s the most honest look at where our food comes from ⭐️ land of hope and glory, a uk-specific doc ⭐️ okja, action film that holds a mirror to the animal agriculture industry ⭐️ the game changers, the one to watch if you’re worried about protein/performance ⭐️ forks over knives, the health-led intro if the above feels like a lot save this for the next time someone asks you why or if you need one final push but tell me below…what’s the one thing stopping you? let’s problem solve it together 🙂‍↕️🙂‍↕️

ad Healthier, plant based Wingstop?? Say LESS 🏃‍♀️with the help of @ninjakitchenuk Crispi Pro you can have these extra crispy beauties on the table in just 30 mins ⭐️ Ingredients 250g oyster mushrooms For the coating 120g rice snaps (check GF & vegan) 1 tbsp paprika 1 tbsp mixed herbs 1 tsp onion powder 1 tsp garlic powder 1 tsp cumin 1 tsp chilli flakes 80g gluten free plain flour (can sub for reg if not gf) 120ml non dairy milk To serve Buffalo sauce Fresh chopped parsley Fresh red chilli Combine all the seasonings together and mix. Add 2/3 into a bowl with the rice snaps and 1/3 into a bowl with the flour and milk. Crush the rice snaps lightly and whisk the batter together. coating ingredients together. Dip the mushroom in the wet mix, then into the rice snaps. Press the coating on with your hands so it’s fully covered. Repeat with all the mushrooms and place into the Ninja Crispi Pro to airfry at 200c for 10-15 minutes to cook. Top with parsley and fresh chilli and serve immediately.

Cooking for non vegans, episode 4! This vegan omelette perfect for any egg lover, or just for your work lunches⭐️ Makes 4, serves 2 For the ‘egg’ mix 200g firm tofu 240g silken tofu Splash soya milk 2 tbsp nutritional yeast 2 tbsp gram flour 1 tbsp cornflour 1 tsp paprika 1 tsp garlic powder 1/2 tsp baking powder 1/4 tsp turmeric 1/2 tsp black salt (kala namak), held back for the end 4 sheets rice paper To serve Drizzle chilli oil Handful spring onions Grated smoked vg cheese Fresh Thai basil Fresh mint Handful salad leaves For a quick dipping sauce 1 tbsp vegan fish sauce 1 tbsp warm water 1 tsp sugar Juice of half a lime 1/2 fresh red chilli, chopped Splash of tamari Start by adding everything for the egg mix to a blender aside from the soya milk and black salt. Blitz until completely smooth, adding a splash of milk if you need to help it blend. You want a thick, hummus like batter. Taste and adjust the paprika and garlic, but go easy on any extra salt as the black salt comes later. Spread 1/4 of the mixture onto each rice paper sheet, working gently and fairly quickly so the dry sheet doesn’t crack before the batter softens it. Heat a little oil in a non stick frying pan over a low to medium heat. Add the omelette rice paper side down and cook for 2 minutes uncovered. Scatter over a little cheese and spring onions, then cover with a lid and cook for another 5 minutes until the batter is set and no longer wet in the middle. If you want a bit of colour on top, flip for the final 30 seconds. Repeat with the remaining omelettes. Sprinkle with the black salt right at the end so it keeps its eggy aroma. Mix the dipping sauce ingredients together and taste, adding a touch more water if it’s too salty or more lime for sharpness. Serve with a drizzle of chilli oil, the fresh herbs and salad leaves, and dip into the sauce. Enjoy!

ad Chopped Greek style salad with a lil summer phone case refresh from @burgaofficial new mesimeri collection 🌊✨🐬 Serves 2 generously, or 4 as a side 150g firm tofu 2 tbsp olive oil 1 tbsp nutritional yeast 1 tsp miso paste 1/2 lemon, juiced 1 tsp dried oregano 1/2 cucumber, finely chopped 3 salad tomatoes, finely chopped 1 small red onion, finely chopped 100g Kalamata olives, finely chopped Handful fresh mint leaves Splash red wine vinegar For the tofu feta, simply combine the oil, nutritional yeast, oregano, miso and lemon juice together and whisk until combined. Crumble the tofu apart with your hands into the mixture and combine until all the tofu is fully coated. You can use straight away but I’d advise leaving to marinate for 30 minutes. For the salad, simply combine the remaining ingredients together in a bowl with a good pinch of salt and a splash of red wine vinegar and mix together. Add in your tofu feta, season further to taste and enjoy!

everything (vegan) we ate to recharge for the weekend 🪵🌳🦔🏕️🐞 we stayed at @unplugged.rest ‘daisy’ for jem’s bday and had the most gorgeous time, me and my screen time needed it (gifted stay) #asmrcooking #whatiate #vegancooking

‼️🔔 new vegan bits that I’m excited to try… save for your next shop 🥰 what have I missed?!? #veganfood #plantbasedfinds #veganproduct

Surprising my sis with cheesy pesto and tomato sourdough focaccia but unfortunately she can in fact read my mind xxx save for recipe below my hunnies…. For the dough 120g active starter (at its peak) 440ml water 620g bread flour 12g salt 1 tbsp good quality olive oil (I use @citizensofsoil ) For the toppings 100g pesto 2 tbsp olive oil Handful cherry tomatoes, sliced Handful vegan cheddar, grated Sprinkle flaky salt Add the ingredients into a bowl including 1 tbsp of the oil and mix well. Cover and leave to chill out for 30 minutes. Perform stretch and folds: using damp hands, lift up a corner of the the dough and stretch it up and place it back down, rotating the bowl and performing at a different side of the dough each time, 3 or 4 times. Repeat this step three times, every 30 minutes. (1 hr 30 total) Cover and leave to bulk prove. Leave in a warm spot for 3-6 hours depending on your enviroment, until dough has roughly doubled in size. Ensure your oven is preheated for at least half an hour before you bake, at 230c. Line a 10x12 baking tray (I used a 8x11 to get a much deeper focaccia) and drizzle with 1tbsp oil in the base. Place the dough into the baking tray and stretch it into the corners of the dish. Cover and leave for half an hour before dimpling if baking straight away. If not baking straight away, leave in the fridge covered. When ready to bake, uncover and place the pesto in dollops on the top of the dough, then sprinkle over the cheese. Cover the top with the remaining oil, oil your hands and start to dimple the dough, pushing the pesto and cheese into the dough. Placed halved tomatoes into the dimples of the dough and sprinkle with flaky salt. Bake for 35-45 minutes, longer if you used a deeper dish like me, and keep an eye on it so it doesn’t catch, cover with foil if needed. Leave to completely cool before slicing. I topped with an optional garlic butter which was 4 cloves minced garlic, 2 tbsp vegan butter and a handful of chopped parsley, simmered on the hob til the garlic was lightly golden 😌😌

Lemon & herb tofu skewers, the perfect halloumi replacement for your BBQ this summer 😎😎😎 cus us vegans deserve more than just a sad veggie skewer!!!! Ingredients (serves 2) 300g firm tofu, cubed Juice of 1 lemon 1 tsp oregano 1 tsp dried mint 1 tsp garlic granules 2 tbsp nutritional yeast 2 tbsp extra virgin olive oil 1 tsp salt and pepper 1/4 white cabbage 1/2 red onion 10 Kalamata olives, roughly chopped Handful mint, chopped 1 lemon, juiced 1 tsp za’atar 1 tbsp extra virgin olive oil Pinch sugar Bring a pan of well salted water to the boil and add the cubed tofu. Let it bubble away for 5 minutes, then drain. In a bowl, whisk together the lemon juice, oregano, dried mint, garlic granules, nutritional yeast, olive oil, salt and pepper. Tip the warm tofu into the marinade and turn gently so every cube is coated, then cover and leave in the fridge for anywhere from a couple of hours up to 2 days. The longer it sits, the deeper the flavour. For the slaw, finely shred the cabbage and slice the red onion as thinly as you can (I used a mandolin). Toss in a bowl with the chopped olives and mint, add in the lemon juice, za’atar, olive oil and a pinch of sugar with a little salt and scrunch everything together with your hands so the cabbage softens slightly. Leave it to sit for while you cook the tofu. When you’re ready to cook, thread the tofu onto skewers (soak wooden ones in water first). On a hot BBQ, grill for about 10 minutes, turning every couple of minutes so every side picks up colour and char. Under a grill instead, give it around 20 minutes, turning halfway, until the edges are crisp and deeply golden. When you turn the tofu, add any extra marinade for it to absorb. Pile the slaw onto plates, lay the skewers alongside, scatter over extra mint and serve with lemon wedges to squeeze over.