Loaded Veggie Sandwich


  • 2 slices of bread 
  • 1 small carrot, grated or julienned 
  • 1 salad tomato, thinly sliced
  • ¼ cucumber, thinly sliced lengthways
  • ½ avocado, thinly sliced 
  • ¼ red onion, thinly sliced 
  • Feta (or vegan alternative) 
  • Handful of lettuce 
  • Handful of rocket  
  • 1 tsp mustard 
  • 1 tsp mayo (or vegan mayo) 
  • Salt and pepper


  1. Lightly toast the bread and spread mustard on one piece and mayo on the other 
  2. Load up the sandwich starting with the lettuce followed by the tomato, cucumber, avocado, carrots, red onion, feta and rocket. 
  3. Season with salt and pepper and close the sandwich. 
  4. Cut in half and enjoy!

Homemade Fries & Guac


  • 200g Potatoes
  • 2 tsp olive oil 
  • ½ tsp garlic powder
  • ½ tsp paprika 
  • Salt & pepper
  • ½ avocado 
  • ¼ red onion, diced
  • ½ lime, juiced


  • Preheat your oven to 210 degrees C
  • Wash your potatoes (leave the skin on!), and slice them into chunky matchsticks 
  • Transfer them to a bowl or a a zip lock bag and add the olive oil, garlic powder, paprika, salt and pepper 
  • Give the fries a good shake/stir and make sure they’re fully coated in the seasonings. 
  • Transfer to a lined baking tray and place in the oven for 30-40 minutes until golden brown and soft on the inside
  • Meanwhile, mash the avocado with a fork and stir in the red onion, lime juice, salt and pepper and a pinch of garlic powder

Autumn Roast Root Veg & Lentil Salad

The tastiest way to use up all those seasonal root veg!

INGREDIENTS (Serves 3-4) 

  • 1 parsnip, peeled and quartered lengthways  
  • 1 small squash, peeled and cut into rough chunks 
  • 3-4 raw beetroot, scrubbed and quartered 
  • 200g cavolo nero or kale, washed and destemmed 
  • 1x400g tin lentils, drained and rinsed 
  • ½ tsp garlic powder
  • Salt & Pepper 
  • 2 tbsp olive oil 

Balsamic Dressing: 

  • 2 tbsp balsamic vinegar 
  • 1 tsp Dijon mustard 
  • 1 tsp maple syrup 
  • 1 tbsp lemon juice 


  1. Preheat the oven to 200 degrees C and line two baking trays. 
  2. Put the chopped parsnip and squash into a large bowl or a bag and add salt, pepper, garlic powder and 1 tbsp oil. Toss well to combine and tip onto a lined baking tray. Use the same bowl/bag to do the same with the beetroot, seasoning with more salt and pepper and a bit more oil. 
  3. Roast the veg for about 45 minutes or until tender and slightly golden brown. 
  4. Meanwhile, gently steam the cavolo nero until tender. Drain and lightly sauté in a pan with a bit of olive oil. Season with salt and pepper.  
  5. Add the cavolo nero, roasted veg and lentils to a large bowl. Toss well with the ingredients for the dressing. 
  6. Serve warm and top with chopped parsley or coriander if desired


Kale Salad with Indian Spiced Chickpeas

INGREDIENTS (Serves 2): 

For the chickpeas: 

  • 1 tin of chickpeas, drained 
  • ½ tin of tomatoes 
  • ½ onion, diced 
  • 2 cloves garlic, crushed (or garlic powder) 
  • 1 tsp garam masala 
  • Pinch of chilli flakes 
  • Pinch of turmeric 
  • Salt, to taste 
  • 1 tbsp oil
  • Optional: coriander

For the salad: 

  • 125g kale 
  • Cucumber, diced 
  • Cherry Tomatoes, cut into quarters 
  • ¼ red onion, diced 
  • 1 lemon, juice 
  • Salt and pepper 
  • Optional: yoghurt or non-dairy yoghurt, mint chutney


  1. Over a medium heat, cook the onion and garlic in a frying pan in some oil. 
  2. Add in all the spices and cook for a few minutes before adding the tinned tomatoes. 
  3. Let the tomatoes and spices simmer for a few minutes on a low heat and then add the chickpeas and coriander and taste for salt. 
  4. Cook on a low heat whilst you prepare the salad. 
  5. Add the kale to a large mixing bowl and massage for a couple of minutes with lemon juice and a splash of olive oil until the kale is soft. 
  6. Combine the cucumber, cherry tomatoes and red onion in a small bowl with a bit of lemon juice and salt and pepper to taste
  7. Top with chickpeas and the cucumber and tomato salad and serve with a dollop of yoghurt! 

Black Bean & Tofu Burrito Bowl

This recipe might look really long and complicated but it can actually be put together in under 20 minutes – it’s that easy!

INGREDIENTS (serves 2) 

For the bowls: 

  • 200g firm tofu, cut into cubes
  • 1 tsp paprika 
  • ½ tsp garlic powder 
  • ¼ tsp chilli powder 
  • ½ tsp salt 
  • ½ can black beans, drained and rinsed 
  • Red cabbage, thinly sliced
  • 1 tbsp apple cider vinegar 
  • 1-2 tbsp olive oil 

For the rice: 

  • ½ cup uncooked brown rice (or use a microwaveable pack)
  • 1 tsp lime juice 
  • Handful of chopped coriander 

For the tomato and corn salsa: 

  • 200g cherry tomatoes, cut into quarters
  • ½ can sweet corn 
  • ¼ red onion, diced
  • 1 tbsp lime juice
  • Salt and pepper to taste 

For the guacamole: 

  • 1 avocado 
  • 1 tbsp lime juice 
  • ½ tsp garlic powder 
  • ¼ red onion, diced 
  • Salt to taste 


For the tofu: 

  1. Toss the cubed tofu in the garlic powder, chilli powder, paprika, salt and 1 tbsp olive oil. 
  2. Heat some oil in a pan and cook the spiced tofu over a medium heat for 3-5 minutes until it’s nicely browned. 

For the rice: 

  1. Cook the brown rice following the package instructions. Add lime juice and coriander and give it a good mix. 

For the tomato and corn salsa: 

  1. Combine the tomatoes, corn, diced onion, lime juice, salt and pepper into a small bowl and mix. 

For the guacamole: 

  1. Mash the avocado in a small bowl and then mix in the lime juice, garlic powder, diced onion and salt.

For the bowls: 

  1. Mix the thinly sliced red cabbage with 1 tbsp apple cider vinegar and leave to sit. 
  2. Steam the kale with a pinch of salt until it’s cooked through (about 5 minutes). 
  3. Build your bowl starting with the steamed kale and cooked brown rice, adding the black beans, cooked tofu, tomato and corn salsa, red cabbage and guacamole. 


Falafel, Sweet Potato, Lentil & Kale Salad



Serves 2

  • Falafel, homemade or store-bought 
  • Hummus, homemade or store-bought 
  • 1 large sweet potato 
  • 125g Kale 
  • 150g cooked Black Lentils 
  • ½ red onion, diced 
  • A handful of Coriander, chopped 
  • 1 tbsp olive oil 
  • ½ tsp garlic powder 
  • Salt and pepper 

For the dressing: 

  • 1 tbsp olive oil 
  • 2 tbsp balsamic vinegar 
  • 1tbsp mustard 
  • 1 tbsp maple syrup 
  • ½ tsp ground cumin 
  • Salt and pepper


  1. Cut the sweet potato into cubes, coat with olive oil, garlic powder and salt and pepper. Bake in the oven at 200 degrees C for 30-40 minutes until soft. 
  2. Meanwhile, mix together the ingredient for the dressing and use this to massage the kale for about 5 minutes until the kale becomes soft 
  3. And the cooked black lentils, red onion, coriander and sweet potato cubes and give it a good mix. 
  4. Serve with falafel and a big dollop of hummus

Tempeh Summer Rolls with a Peanut Dip

The perfect light lunch or snack for the Summer when all you want is something cold, refreshing and crunchy! All the ingredients in these Summer Rolls can be substituted with whatever you like, for example, feel free to use tofu instead of tempeh.


(serves 1)

For the tempeh marinade: 

  • 125g Tempeh 
  • 2 tbsp soy sauce 
  • 1 tbsp maple syrup 
  • ½ lime 
  • ½ tsp smoked paprika 
  • ½ tsp garlic powder 
  • Black pepper 

For the rolls:

  • 125g Marinaded Tempeh, cut into strips 
  • 4-5 Rice Paper Sheets (you can find these at any Asian supermarket) 
  • 1 small carrot, thinly sliced 
  • Cucumber, thinly sliced 
  • Bell pepper, thinly sliced 
  • Red cabbage, thinly sliced 
  • ½ avocado, sliced

For the peanut dip: 

  • 1 tbsp peanut butter 
  • 1 tbsp soy sauce 
  • 1 tbsp rice vinegar 
  • 1 tsp maple syrup 
  • A squeeze of lime
  • Pinch of garlic powder (optional)



  1. Mix all of the ingredients for the tempeh marinade in a dish or a container. 
  2. Make sure the tempeh is all covered in the marinade and leave it in the fridge for 30 minutes whilst you prepare your vegetables.  
  3. For the dip, simply combine all of the ingredients in a small bowl and mix well. 
  4. After 30 minutes, fry the tempeh over a medium heat with 1 tbsp olive oil until it’s golden brown on both sides. 
  5. Leave the tempeh to cool down slightly before adding it to the rolls. 
  6. Wet your rice paper sheet, following the instructions on the packet (I find not soaking them for too long is key!) and place on a chopping board or large plate. 
  7. Add your veggies and tempeh to the centre of the rice paper sheet. Be careful not to use too much otherwise the roll might tear! 
  8. Start by carefully folding the bottom of the sheet over the filling and making sure it’s quite tight. Then, fold over the left side and the right side and begin to roll forward until it’s sealed. You don’t need to add any more water as the paper will naturally stick to itself. 
  9. Repeat with the rest of the sheets and serve with the peanut dipping sauce.

Cheesy stuffed mushrooms

This is a super satisfying, easy to make lunch recipe (or an extra side!)


  • 4 large Portobello Mushrooms
  • 100g cheddar cheese, grated
  • 1 large red pepper, chopped
  • Olive oil
  • Salt and pepper to taste


(Serves 3-4)

  1. Preheat oven to grill on high heat. Brush the bottoms of each mushroom with olive oil and place them, oil side down, on a baking tray on baking paper.
  2. Fill each mushroom with the grated cheese and chopped pepper, and grill until cheese has melted and golden (about 8-10 minutes).
    Season with salt and pepper and enjoy!

Veggie Fritters

These are the perfect lunch recipe and are a great way to get more veggies in!


  • 1 medium carrot, grated
  • 1 medium zucchini / courgette, grated
    1 egg (flaxseed if vegan)
  • 6 Tbsp all-purpose flour
  • 1/2 garlic powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • Salt and pepper to taste



  1. Drain as much water from the zucchini as you can and mix all the ingredients in a bowl and yield 5-6 fritters.
  2. Heat olive oil in a pan and cook on each side for a few mins. Place on a baking tray and bake in the oven for 12-15 mins at 180 degrees celcius.