naan bread

Flour (500g, bread flour is probably best but plain flour is what I used)
Yeast (one 7g sachet)
Salt (1tsp)
Warm water (300ml, may need to add more)
Soya milk (1-2 tbsp, other milks should work too)
Sugar (1tsp)
Black sesame seeds/nigella seeds
Vegan butter for topping

Mix yeast in small bowl with sugar and warm water. Leave for 10 minutes until frothy.
Add yeast mix to flour and salt along with the soya milk.
Knead until the dough is soft and stretched and all flour has been incorporated.
Leave to rise for at least an hour.
Separate into small balls and roll out the dough.
Heat a frying pan on a high heat and dry fry the rolled out dough until browned on both sides.
Mix nigella seeds/black sesame seeds with butter and spread a little on top of each bread.

Goes perfectly with a veggie curry!


oat milk

Oats (1 cup)
Water (3 cups)

Dates, vanilla

Blend oats and water together then strain through muslin cloth or something similar.
This milk will separate but once shaken up is fine.
Smoothness depends on how finely it has been strained but in a shake or smoothie the texture isn’t so important.
Use a ratio of 1:3 of oats:water and use within 3 days.

If you want to know what to do with the leftover oats, click here.

mixed fruit oats

Oats (as many as you want, 80g is a regular portion)
Soy/oat/hemp/rice/almond milk (enough to cover the oats)
Mixed frozen berries (as many as you like, fresh would be even better)
Apple (1, cubed or grated)
Goji berries (small handful)
Syrup (maple, golden, agave, etc 1 tsp – brown sugar is also fine)

Vegan protein powder, other fruits, nuts, nut butter, dates

Add everything together in a pan and cook on medium heat for 5-10 minutes or until oats are cooked and ingredients are combined.
To reduce sugar intake, use 5-6 chopped dates and omit syrup.

lentil bolognese

Onion (1 chopped fine)
Celery (1-2 stalks, chopped small)
Garlic (1-2 cloves)
Chopped tomatoes (1 can)
Carrots (1-2, chopped into small chunks)
Lentils (150g dried- for a deeper flavour use dried green puy lentils, but canned lentils also work)
Paprika (1 tsp)
Olive oil
Salt & pepper

Mushrooms, fresh tomatoes, peas, courgette, other veggies.

Fry onion and celery for a few minutes and add in carrots and garlic.
After a few minutes add in lentils (these can also be added with carrots and garlic) followed by the paprika and chopped tomatoes.
For the best flavour its usually best to cook the bolognese for a long time (4+ hours on a low heat) but it can also be eaten as soon as lentils are cooked.
Season to taste and serve with pasta.

chocolate date shake

Dates (5-6 chopped small, more for a bigger or sweeter shake)
Soy/oat/hemp/rice/almond milk (500ml, or as much as you want)
Cocoa (1-2 tbsp)
Instant oats (1-3 tbsp)

Banana, syrup, vanilla

If using a low-power blender, blend the dates with some of the milk until very fine.
Add in the rest of the milk and ensure dates are fully blended.
Add in cocoa and instant oats (instant oats aren’t essential but add some thickness to the shake).

simple vegetable tagine

Onion (1, chopped)
Celery (1-2 stalks, chopped into large pieces)
Potato (1-2 medium sized, chopped in large cubes)
Sweet potato (1, chopped into cubes)
Carrot (1-2, peeled and chopped into large chunks)
Courgette (1/2, chopped into large pieces)
Chickpeas (1 can, drained and rinsed)
Vegetable stock
Harissa paste (1-2 tsp)
Tomato puree (1-3 tbsp)
Paprika (1 tsp)

Cous cous (150g)
Cinnamon (1/2 tsp)
Salt (1/2 tsp)

Peas, tomatoes, peppers, other veggies, spices, hot sauce

Fry the onion until golden and add in celery. Cook for a few minutes and add in the potato, sweet potato and carrot.
Add some vegetable stock and cover for 10 minutes on medium heat. Add tomato puree, harissa paste, paprika, courgette and chickpeas and cover. Allow to cook on a low heat for 45 minutes (maybe be done before then, just check to see if the potatoes are cooked). Season to taste.
For the cous cous, place it in a bowl with the salt and boil some water. Cover cous cous in boiled water, make sure not to drown the cous cous but it will soak up a lot whilst cooking.
Leave for 5 minutes, fluff with a fork, dust with cinnamon and serve with the tagine.