No shepherds were harmed in the making of this pie. This recipe is such comfort food, warming every inch of your tummy, it’s a family favourite. My husband prefers when I use the addition of a plant-based mince in this recipe.
I promise, you will not miss the eggs in this Tofu and Sundried Tomato Quiche. The smooth creamy texture of the soft tofu along with the secret ingredient Kala Narnak commonly known as black salt, has a naturally high sulphur content giving it a very eggy taste.
This Butternut Squash and Chickpea Curry is so easy peasy to make, it’s a matter of throwing all the ingredients into your slow cooker and turning it on. It really is that simple, super easy, super tasty and super nutritious.
This recipe of beetroot and lentil balls is not only beautiful in colour from the bright beets but also so versatile. I often make double the batch so I can use them for dinner with my favourite pasta sauce, and then keep half of them in the fridge to use for lunches over the next few days.
This chilli takes on an even better flavor the day after and the day after that! It also freezes well for those nights you don’t feel like cooking. Enjoy with rice, tortillas, nachos, tacos, burritos, fajitas, baked potatoes or in a bowl on its own, or with lashings of plant-based sour cream and guacamole.