A traditional shepherd’s pie made plant-based, with mushrooms and lentils as the ground beef, topped with creamy mashed potatoes for the perfect chilly day meal.

These Vegan Arancini are stuffed with a creamy garlic mushroom filling with thyme and lemon, and make for the perfect dinner. Crispy on the outside, soft on the inside, and topped with a garlic Alfredo sauce.

A vegan butternut squash, roasted red pepper, and kale strudel, wrapped in crispy phyllo pastry and topped with caramelized apples for a hint of sweetness. Halloween’s coming - stay safe inside with a soul-warming savoury vegan strudel.