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A tasty vegan Indian style curry.Ingredients:500g mushrooms (we find button mushrooms work best) – chopped1 white onion – finely diced1 tbsp fresh ginger - grated1 tbsp tomato puree1 can chopped tomatoes (400g)200g butternut squash - chopped100g frozen peassoya single cream to serve100g plant based ‘yoghurt’50g Tongmaster tikka masala spice blend½ tsp cumin seeds1 tsp brown sugar / sweetener alternativeMethod:Add the butternut squash to a baking tray, drizzle with oil, salt, pepper and roast for around 20 minutes.While the squash is roasting, heat oil in a pan and add chopped onion, cook until..

A vegan alternative to delicious authentic tacos!Ingredients:700g meat alternative (tofu, seitan & jackfruit work great for this recipe)300ml vegetable broth1 large onion1 large tomato2 guajillo chillies2 ancho chillies 1 tbsp chilli flakes / chipotle flakes1 tbsp black peppercorns1 tbsp rubbed oregano3 garlic cloves / 5 tsp minced garlic1 tbsp cumin seeds1 tsp smoked paprika6 soft tortillas Vegan cheese alternativeFresh coriander, salsa & guacamole to serve. Method:Roughly chop the onion & cook until soft in a large pan, add all of the spices and cook for a further 3 minute..