Plant-Based recipes
Browse our plant-based recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Red Lentil Fusilli with Silken Tofu Vegetable Sauce
Silken tofu makes a glossy, lemon-bright sauce that clings to red lentil fusilli, while zucchini, carrot, and basil keep it fresh rather than heavy. Most supermarket cream sauces achieve a similar texture with dairy solids, sugar, and an industrial supply chain.
High-Protein Vegetarian Lentil Bolognese with Homemade Tomato, Carrot & Celery Sauce
This is the sort of bolognese you make when you want the deep, slow-cooked mood of the classic, but not the environmental baggage. Lentils bring the protein, mushrooms add savory weight, and the carrot-celery-onion base melts into a thick tomato sauce with just enough cocoa powder to make people pause, then go back for more. It tastes rich, slightly sweet, properly savory, and very much like actual bolognese if you skip the fact that we are missing really hard the meat :'(
Simple Fermented Cabbage with Carrot and Garlic
This is the kind of old-school kitchen trick that turns a cheap cabbage into something sharp, crunchy, and oddly satisfying a few days later. Salt does the work, time does the magic, and modern packaged “gut health” marketing can take the evening off. The carrot softens the bite, the garlic adds depth, and the result is a bright, tangy ferment that wakes up grain bowls, soups, or a fried egg if life gets messy.
High-Protein Lentil, Tomato and Spinach Stew
This is the kind of stew that earns its place on repeat: thick enough to feel like dinner, bright enough not to taste like regret. Cooked lentils bring the protein, carrots and celery build sweetness, spinach folds in at the end, and a little lemon keeps the whole pot awake. It is cheap, practical, and deeply satisfying — which is inconvenient for the processed food industry, but we all need to make sacrifices.
Braised Red Cabbage and Apple with Roasted Potatoes with quorn burgers
This is the kind of dish I really didn’t like as a kid, but adulthood does strange things to you: somehow, I now love cabbage. The cabbage cooks down into something glossy, sweet-sharp, and deeply savory, while the apples soften just enough to melt into the pan without disappearing completely. Roasted potatoes alongside make it substantial in the best family-table way. It sit very happily next to my Quorn Red Bean Burgers.
Creamy Red Lentil Dal with Tomato and Ginger
Soft red lentils, sweet onion, ginger heat, and a coconut-tomato base that turns silky. It is cheap, filling, deeply practical, and mostly built from pantry logic rather than the usual supermarket performance art of twelve packaged solutions for one human problem. High in fiber and plant protein, lighter on environmental impact than meat-heavy stews, and still generous enough that nobody asks where the "real" dinner went.
Homemade Spaghetti Spice Mix
A dry Italian-style seasoning blend for pasta nights when the sauce needs backup and the supermarket jar of "Italian seasoning" tastes like packaging dust. This one is bold on herbs, light on nonsense, and useful for spaghetti, tomato sauces, lentils, or roasted vegetables.
High-Protein Chickpea Quinoa Salad
A proper high-protein salad that does not rely on sadness, boiled chicken cubes, or the fantasy that lettuce alone can sustain a human. Chickpeas, quinoa, spinach, and pumpkin seeeds procure enough protein to go to the gym without crying too much.
Homemade Vegan Enchiladas with Tex-Mex Swagger
These vegan enchiladas are the kind of weeknight comfort food that makes you feel organized. Whole wheat tortillas get filled with a smoky black bean, bell pepper, and onion mixture, then baked under a quick tomato passata sauce spiked with Tex-Mex spirit. High in fiber, rich in plant protein.
Hidden-Veg Peanut Coconut Noodles with Grated Tofu
A weeknight noodle bowl for people who want comfort, protein, and vegetables without announcing a wellness intervention. Carrots and onions melt into a silky peanut-coconut sauce, broccoli keeps a little bite, and grated tofu slips in quietly with extra protein.
Chocolate-Yacon Almond Butter
A simple homemade almond butter blended until silky, then nudged into deeper territory with a little cocoa powder and yacon syrup at the end. It is rich, roasty, and far more interesting than another sad swipe of plain spread pretending to be a personality. Nutritionally, almonds bring healthy unsaturated fats, fiber, and plant protein, while the cocoa powder adds a darker edge and extra polyphenols. Using nuts as the star keeps the recipe plant-forward and aligned with an Eat-Lancet style way of eating: satisfying, practical, and lighter on the planet than dairy-heavy spreads.
Chili Sin Carne
A hearty, plant-forward chili packed with brown rice, red onion, garlic, carrots, tomato passata, tomato paste, and a warm hit of cumin, smoked paprika, oregano, lime, salt, and black pepper. It is filling, family-friendly, budget-minded, and mercifully straightforward.