Whether you're flexitarian, looking for vegan recipe inspiration or it's full swing ahead for Veganuary - you're in the right place. Check out these easy vegan recipes, crafted by our Development Chef Mark.

Korean Sweet Chilli Mushroom Noodles


Korean Stir Fry Sauce

  • 1 tbsp sesame oil
  • 2 garlic cloves, sliced
  • 2 tsp finely grated fresh ginger
  • Zest of half lime
  • Juice of 2 limes
  • 30g caster sugar
  • 100ml tamari sauce
  • 100ml water
  • 25g chilli paste
  • 20g cornflour

Stir fry oil

  • Mix ⅘ tbsp of sunflower oil with 1 tbsp of sesame oil


  • 1 bunch spring onions, washed and sliced
  • 1 packet of tenderstem broccoli, chopped
  • 1 red pepper, sliced
  • 2 pak choi, sliced
  • 1 large carrot, peeled into ribbons
  • 2 punnets of woodland mushrooms, washed and thickly sliced


  • 300g wholewheat noodles
  • 2 tbsp sesame seeds, toasted


  1. To make the Korean stir fry sauce, whisk all ingredients cold in a pan and bring to the boil, turn down to simmer and cook for 5 minutes to cook out the cornflour.
  2. Cook the noodles as instructed on the packaging.
  3. Stir fry the mushrooms in batches in a hot non-stick pan with a little of the stir fry oil until they are golden brown. Glaze the mushrooms before removing from the pan with a little of the sauce so they are coated. Add a sprinkle of the toasted sesame seeds.
  4. When the mushrooms are all cooked, split the vegetables and noodles into 2 batches.
  5. Stir fry the vegetables until tender with a little of the stir fry oil then add the cooked mushrooms and noodles and enough stir fry sauce to coat. Serve then repeat for the second batch.

Jeweled Persian Pilaf


  • 2 tbsp olive oil
  • 2 onions, sliced
  • 1 red pepper, diced
  • 1 medium sweet potato, peeled and diced
  • 1 carrot, sliced or chopped
  • 3 cloves garlic, sliced
  • A good pinch of saffron or 2 tsp of tumeric
  • 2 tbsp shawarma seasoning
  • 3 green cardamom
  • ½ tsp cumin seeds
  • Zest of 1 small orange
  • 1 cinnamon stick
  • 3 tbsp toasted shelled pistachio
  • 100g dried cranberries
  • 300g vegan chicken pieces
  • 500g wholegrain or white basmati rice
  • 100g orange juice
  • 900g vegan vegetable stock
  • 15g chopped parsley
  • 80g pomegranate seeds


  1. Heat the oil.
  2. Add the onions and cook on a low heat until the onions are soft.
  3. Add the vegetables, spices, garlic, saffron, orange zest, pistachios, dried cranberries, vegan chicken pieces and basmati rice.
  4. Heat the orange juice and vegan veg stock and pour over the rice mix.
  5. Bring the liquid to the boil.
  6. Lower the heat to a light simmer.
  7. Cover with a lid and cook until the rice has absorbed all the stock.
  8. Once the rice has absorbed the stock, leave the pilaf covered for 5 minutes to finish cooking.
  9. Mix through the chopped parsley.
  10. Serve and sprinkle over the fresh pomegranate seeds.

Roasted Butternut Squash & Pepper Masala


  • 400g tinned easy fried onions
  • 4 cloves garlic, chopped
  • 2 fresh green chillies
  • 2cm cube of ginger, grated
  • 2 tbsp tomato puree
  • 200g tinned tomatoes
  • 200g fresh vine tomatoes
  • 2 tsps ground fenugreek
  • 2 tbsp mild curry powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp garam masala
  • ¼ bunch coriander
  • 200g light coconut milk
  • 3 tbsp low fat coconut yogurt
  • Sea salt, to taste
  • 2 tbsp toasted flaked almonds


  • 2 tbsp sunflower oil
  • 1 red pepper
  • 1 green pepper
  • ½ cauliflower
  • ½ butternut squash
  • ½ aubergine
  • ½ bag spinach


  1. Cook all the spices, garlic, green chillies, ginger, with the easy onions on a low to medium heat for 5 minutes.
  2. Add the tomato puree and canned tomatoes.
  3. Blend together in a food processor until the curry is smooth.
  4. Cut the vine tomatoes into quarters.
  5. Pour the blended curry back into your pan and add season to taste.
  6. Add the fresh vine tomatoes and cook slowly on a low heat.
  7. Chop all the vegetables into slices or chunks, mix with the oil, place on a non-stick baking tray and roast in a preheated oven at 200℃ until just cooked.
  8. Add the vegetables to the masala sauce.
  9. Stir in the yogurt and coconut milk.
  10. Add the chopped fresh coriander.
  11. Once the vegetables are ready top with the toasted almonds and serve with rice and indian bread.

Greek Gyros Pitta Bread Tacos

Vegan Chicken Gyros

  • 300g vegan chicken strips
  • 1 tbsp olive oil
  • Zest of ¼ lemon
  • 1 clove garlic, minced
  • 2 tsp shawarma seasoning
  • 8 mini pitta breads


  • 2 tbsp chopped dill
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • ⅓ cucumber, grated
  • Pinch cayenne pepper
  • Pinch black pepper
  • Salt to taste
  • 1 tbsp lemon juice
  • 300g greek style dairy free yogurt

Sweet Potato Fries

  • 1 large sweet potato, cut into fries
  • 1 tbsp sunflower oil
  • 2 tsp shawarma seasoning
  • Salt and pepper, to taste


  • ½ cherry tomatoes
  • Sliced red onion
  • Black kalamata olives
  • Sliced cucumber
  • Chopped romaine lettuce


  1. Mix all the tzatziki ingredients together in a bowl and refrigerate.
  2. Tumble all the chicken gyros ingredients together ready for cooking.
  3. Chop the salad.
  4. Cut the sweet potato fries and season with oil and seasoning. Bake on a non-stick tray in a preheated hot oven until crisp.
  5. Pan fry the vegan chicken strips in a non-stick pan until hot and set aside.
  6. Warm the mini pittas on each side until toasted and place on a warm plate covered with a towel.
  7. When all the pittas are warm, assemble your pitta tacos by adding some salad, sweet potato fries, vegan shawarma and tzatziki dip.


Meaty Topcrust Jackfruit pie


  • 2 onions, sliced
  • 1 punnet chestnut mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ bunch parsley, chopped
  • 1 large carrot, chopped
  • 2 sticks celery, sliced
  • 1 large leek, sliced
  • ½ small swede, washed and diced 
  • 30g yeast extract
  • 200ml dark stout
  • 600g vegan meaty stock using vegan beef flavoured stock cubes
  • 50g plant butter
  • 50g plain flour
  • 400g drained jackfruit x 2 tins
  • Salt & pepper to taste
  • 1 ready to roll vegan puff pastry

Pastry Glaze

  • 30g cornflour
  • 40g water
  • A small pinch of turmeric
  • 1 tsp poppy seeds


  1. Pan fry the jackfruit until golden brown in a little sunflower oil.
  2. Cook the onions, carrots, turnips, leeks, celery and mushrooms with the plant butter until they are tender and golden brown.
  3. Heat the stout, stock and yeast extract together.
  4. Add the garlic and flour and cook out the flour for a couple of minutes, stirring continuously.
  5. Add the stock a little at a time until all the stock is used. The sauce should have the thickness of a meat pie gravy, if its a touch thick then add a little more water until its the correct consistency.
  6. Add the jackfruit a touch of black pepper and check the seasoning.
  7. Pour the pie mixture into a pie dish. When the pie mixture has cooled cover the pie with the ready to roll pastry, with any trimmings decorate the pie and brush on the glaze.
  8. Bake the pie in a preheated oven at 180℃ until the pastry is golden brown and it is piping hot.