Feast Recipes
Planet-friendly meals your family will actually eat — promise.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
⏱ 57 minSkillet Flatbreads with Hummus, Smoky Tofu and Cucumber
Warm whole-wheat flatbreads hold creamy homemade hummus, smoky pan-seared tofu, and a sharp cucumber-tomato salad. The tofu adds a proper protein centre without turning the plate into a stack of beige carbohydrates.
⏱ 51 minWhole Wheat and Lupin Flatbreads
Soft skillet flatbreads with a lightly nutty flavor and browned spots from a hot pan. Lupin flour replaces part of the whole wheat flour, adding protein while the baking powder keeps the breads tender without yeast.
⏱ 13 minChocolate Peanut Butter Silken Tofu Porridge
Cocoa and peanut butter give this oat porridge a dark, nutty depth, while silken tofu makes the texture notably smooth. It stays warm and spoonable rather than setting like mousse.
⏱ 87 minWhole-Wheat Tart Pastry
This whole-wheat tart pastry uses olive oil for crisp edges and unsweetened applesauce to replace much of the fat in a classic dough. It makes one 28 cm shell for savoury tarts or quiches.
⏱ 60 minThai Peanut Noodles with Crispy Tofu and Bok Choy
Crisp panko-coated tofu sits over rice noodles and tender bok choy in a peanut, lime, garlic, and ginger sauce. The sauce is savoury, sharp, lightly sweet, and thick enough to cling to every strand.
⏱ 62 minLentil Spaghetti with Seitan Mince and Fresh Tomato-Carrot Sauce
Crumbled seitan is browned until crisp at the edges, then folded through lentil spaghetti and a slow-simmered sauce of fresh tomatoes, onions, and carrots. The carrot softens into the sauce, giving it body and a gentle sweetness without added sugar.
⏱ 32 minChickpeas pasta with Silken Tofu Zucchini Sauce
Chickpeas pastas are coated in a smooth zucchini and silken tofu sauce, sharpened with lemon and rounded out with nutritional yeast. It is a generous high-protein vegan pasta with a silky finish, not a watery green purée.
⏱ 60 minLentil Pasta with Crispy Grated Tofu and Creamy Butternut Sauce
Red lentil fusilli is coated in a silky roasted butternut and oat cream sauce, then topped with crisp-edged grated tofu. Roasting the squash with garlic brings enough sweetness and depth to keep the sauce full-bodied without cheese.
⏱ 123 minYeasted Whole Wheat Lavash
Thin whole wheat flatbreads with a supple chew, scattered brown spots, and a faintly nutty crust. A short yeast rise makes the dough easier to roll without turning the lavash into a puffy pita.
⏱ 35 minRed 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.
⏱ 4340 minSimple 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.
⏱ 45 minCreamy 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.