Published on October 30, 2017

Whether you’re looking for a great veggie burger option or are just keen to try something new, our black bean burgers should be at the top of your list. We made the patties from black beans because their rich, earthy flavour mimics that of meat. If you can’t find any, red kidney beans will also do the trick!

Published on October 23, 2017

One of the best ways to cut the costs on your grocery bill is to make dinners where you can use the leftovers to make an equally great meal the next day! Whip up our vegetarian bean chilli tonight and use the leftovers on sloppy joes with home-made rolls tomorrow.

Published on October 16, 2017

We know plenty of people have started adding ham and bacon to their macaroni cheese. We bulked ours up with brown mushrooms, eggs and smoked paprika. Keep it vegetarian and try our smoky mac & cheese for dinner tonight.

Published on October 11, 2017

Do you love comforting soup but the weather is way too hot? Try out our light and creamy summer soup, made with the season’s freshest ingredients.

Published on October 9, 2017

Whip up this gorgeously colourful robot tart the next time you’re entertaining, and your guests will stop in their tracks!

Published on October 2, 2017

You’ll be able to prep this baby with the simplest of ingredients. This comforting sweet potato and feta pie will be perfect for a mid-week meal or to serve up when you have people over.

Published on September 22, 2017

Step away from the overpriced, pre-packaged stuff! Stack up a tasty mason jar salad for a fresh and healthy work lunch. 

Published on September 18, 2017

Did you know that you could make mac and cheese with instant noodles? We’re giving it a try this meat-free Monday. Introducing, our mac-noodles and cheese!

Published on September 7, 2017

This Middle Eastern salad is defined by the toasted pita bread that goes into it, adding that satisfying crunch. So how about our fattoush salad for a lovely meat-free meal today?

Published on September 6, 2017

Switch things up a bit by swapping those chickpeas out for cannellini beans when you make our moreish olive hummus. Serve it with roasted potato skins or flatbread.