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Instructions This mouth-watering green goddess salad is tossed with a creamy vegan dressing that gets a cheesy flavor from nutritional yeast. Pumpkin seeds add a pleasant crunch. 1. Chop the ingredients for the salad and add them to a large bowl. 2. Add the ingredients for the dressing into the bowl of a food processor and process until smooth. 3. Toss the salad with the dressing and serve, topped with pumpkin seeds.

Instructions Here’s a zesty alternative to avocado toast that tastes (and looks) like spring. 1. Thaw the frozen peas in the microwave and add them to the bowl of a food processor. 2. Add the remaining ingredients, except the spring onions, sunflower seeds and sesame seeds. 3. Process until the peas are mashed and everything is well combined. 4. Toast your bread and spread the pea mixture on top. Sprinkle with the spring onions, sesame seeds and sunflower seeds.

Instructions Garlic mashed potatoes with a twist! These sweet and savory garlic mashed sweet potatoes are vegan but still “cheesy” thanks to nutritional yeast. Top with crunchy hazelnuts and ground dried rosemary for a crunchy, aromatic finish. 1. Preheat the oven to 425F and line a baking sheet with parchment paper. 2. Poke holes in the sweet potatoes with a fork. Place them and the garlic cloves in the baking tray and drizzle with a little olive oil. Sprinkle with fresh rosemary, salt and pepper and bake for 40-50 minutes, until the sweet potatoes are fork tender. 3. Remove the...

Instructions If you haven’t experienced the wonder of spaghetti squash, this recipe is a great introduction. Roast up the squash, scrape out the “noodles” and toss with a hearty bean-based sauce for a mouth-watering vegan meal. 1. Cut the spaghetti squash in half and scoop out the seeds. 2. Preheat the oven to 425F. 3. Brush the cut side of the squash with 1 tbsp olive oil and sprinkle with a little salt. Place the halves face down on a baking sheet lined with parchment paper. 4. Roast for 40-45 minutes, until the cut side of the squash is golden...

Instructions This easy vegan soup is a tomato lover’s dream: it’s made without cream to avoid heaviness or distract from the tomato’s natural goodness. Nutritional yeast lends a slight “cheesiness” and toasted pumpkin seeds bring a protein boost and irresistible crunch. 1. In a large pot, add the onions, minced garlic and olive oil. Sauté until the onions are soft and translucent. 2. Pour in the canned tomatoes, sun-dried tomatoes, water and tomato paste. Add the nutritional yeast, dried oregano, basil and salt. Stir well to combine. 3. Let simmer for 10 minutes, then remove from heat and let cool...