Banh mi are Vietnamese-style sandwiches, served hot with crispy tofu, savoury nutty spread and pickled vegetables. This version is easy to make at home, and is the perfect weekend lunch to enjoy with family and friends.
When I first became vegan back in 2006, I really missed creamy tomato soup. I created this simple version that uses just five ingredients, for when you just need that familiar, comforting bowl of soup.
Everyone loves a warm dough ball (or two), served with lashings of garlic butter for that all-important dipping. This tear-and-share version is simple to make with store cupboard ingredients, and is set to be a real crowd-pleaser!
These hot, loaded tortilla chips are perfect for sharing as an appetizer, or as a cheeky snack. Melted vegan cheese, green chillies, tangy gherkins and meaty little slices of sundried tomatoes top freshly baked tortilla chips; serve with chive mayonnaise for a cooling dip.
All the flavour and texture of fish cakes – but completely vegan! These no-fish cakes are golden and crisp on the outside, while being fluffy and fragrant inside.