From fakeaways to food sharers. Make Veganuary taste better than ever with our delicious range of recipes.

Ultimate Fino Pitta

Time: 25 mins

Serves: 2


For the Piri-piri tofu:

  • 2 tbsp vegetable oil
  • 280g tofu cut into strips
  • 1 tbsp Piri-piri seasoning
  • 1 red chilli finely sliced
  • 3 tbsp Piri-piri sauce

For the rest:

  • 2 white pittas
  • 2 heaped tbsp caramelised onion chutney
  • 2 tbsp vegan perinaise
  • Large handful mixed leaves
  • 4 vegan Cheddar slices

To serve (optional):

  • 250g frozen skin on fries
  • 2 tsp Piri-piri seasoning
  • Vegan coleslaw


  1. Start by pre-heating your oven to gas 6, 200°C, fan 180°C and bake your skin on fries for 18-20 mins until golden.
  2. Meanwhile, heat your veg oil in a large, non-stick pan over a medium heat. Sprinkle your tofu strips all over with Piri-piri seasoning plus a large pinch of salt and pepper so evenly covered. Add your tofu strips and chilli to the hot oil and fry for 8 minutes until golden all over. Add Piri-piri sauce and mix so it’s coated before popping to one side.
  3. Toast your pittas, slice down the side to create pockets and spread the bottom of each with caramelised onion chutney followed by perinaise and leaves. Fill each with Piri-piri tofu and top each with a couple of slices of vegan Cheddar before popping in the oven to melt and heat through for a few mins.
  4. Remove your chips from the oven and coat in Piri-piri seasoning plus a large pinch of salt and pepper. Remove your pittas from the oven and serve alongside Peri-peri chips and slaw for a vegan spin on a classic.

Next Level Shawarma

Are the takeaway cravings setting in? Put our Next Level Shawarma on the menu tonight and finish off Veganuary with a bang, with mushrooms marinated in Middle Eastern spices, stacked on a stick and roasted until perfectly tender.

Time: 40 mins plus marinating time

Serves: 4-6


For the marinade:

  • 75g Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp Baharat
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 tbsp cider vinegar
  • 2 tsp garlic paste
  • Juice of 1/2 a lemon

For the rest:

  • 800g mixed mushrooms washed, some whole & some halved (portobello, chestnut, woodland, oyster etc...)
  • 2 large red onion peeled, quartered & separated into petals
  • 2 tbsp olive oil

To serve:

  • 4 large flatbreads
  • 4 heaped tbsp vegan garlic sauce/mayo
  • 2 baby gem lettuce shredded
  • Small handful gherkins sliced
  • Small handful pickled red onions (optional)
  • 2 tbsp chilli sauce
  • Handful chopped parsley
  • Handful pomegranate seeds


  1. Mix all marinade ingredients plus a large pinch of salt and pepper in a bowl, add the mushrooms, mix, cover and pop in the fridge for a couple of hours (overnight is best).
  2. Pre-heat oven to gas 7, 220°C, fan 200°C. Thread your mushrooms and onion petals randomly on a large metal skewer. Repeat across 2-4 skewers.
  3. Lay on a lined baking tray, drizzle with olive oil and pop in the oven for 15-20 mins (turning half-way) until cooked through, caramelised and crispy. Meanwhile, griddle your flatbreads so charred.
  4. To serve, carve your mushroom shawarma skewers and load onto flatbreads spread with garlic sauce/mayo, lettuce, gherkins and pickled onions. Finish with a drizzle of chilli sauce and parsley for the best healthy, vegan alternative to shawarma with takeaway feel.

Tofu Crunch Tacos

Taco Tuesday, but make it vegan. Try our homemade take on *that* taco restaurant’s top performer with tofu strips pan-fried with peppers, onions, chipotle, lime and maple syrup loaded into fluffy tortilla wraps topped with chilli tortilla crisps. Mouth-wateringly delicious and 100% vegan.

Time: 50 mins

Serves: 4


For the tofu filling:

  • 2 tbsp vegetable oil
  • 280g tofu cut into strips
  • 4 garlic cloves roughly chopped
  • 1 large white onion cut into wedges
  • 1 red and 1 green pepper
  • 2 tbsp fajita seasoning
  • 1 heaped tbsp chipotle paste
  • 1 tbsp maple syrup
  • Juice of 1 lime

For the rest:

  • 8 soft white tortilla wraps
  • 1/3 iceberg lettuce finely sliced
  • 170g tomato salsa
  • 4 tbsp vegan sour cream
  • 100g vegan grated cheese
  • 80g chilli tortilla crisps
  • 4 tbsp vegetable oil

You will also need:

  • Wooden cocktail sticks


  1. Start by heating 2 tbsp of vegetable oil in a large, non-stick pan. Season your tofu strips all over with salt and pepper and then add to hot oil, frying for 5-8 mins until golden. Add your garlic, onion, peppers, fajita seasoning and chipotle paste and fry for a further 5-8 mins until softened. Stir through maple syrup and lime juice and set to one side.
  2. Now to build! Lay a tortilla wrap on a flat surface and sprinkle 1/4 of the lettuce in the centre. Top with 1/4 of the fajita mixture followed by a heaped tbsp of salsa, vegan sour cream and 1/4 of your vegan cheese. Top with tortilla crisps fanned in a circular shape.
  3. Take another wrap and cut away a 2 inch circumference so that you have created a smaller circle (this will be your tortilla hat). Place your smaller tortilla on top of your ring of tortilla crisps and then pull up the edges of your larger bottom wrap to fold over and enclose the filling, using a cocktail stick to secure. Repeat to create 4 crunch wraps in total. Heat your oven to gas 3, 160°C, fan 140°C.
  4. Heat 1 tbsp of veg oil in a large, non-stick pan and then add a crunch wrap supreme (folded side down). Fry for a couple of mins until golden, flip and fry for a further couple of mins. Remove from the pan, remove cocktail sticks and pop on a lined baking tray in the oven to keep warm.
  5. Repeat step 4 to create another 3 crunch wrap supremes (popping in the oven as you go to keep warm). Serve cut in half and stacked centre stage of your table for a homemade take on Taco Bell's top performer.

Tofish Butty

Our tofish burgers are here to make your fish finger friday dreams come true… white bread slabs spread with vegan tartar, shredded lettuce, red onion slithers, mushy peas and breadcrumb coated tofu fingers - someone pass the salt and vinegar! 

Serves: 2 butties

Cooking Time: 45 mins


For the tofu finger marinade:

  • 280g Tofu block cut into 6 fingers
  • 100ml white wine vinegar
  • Juice & zest of 1 lemon (save aside half of your juice for your tartar and mushy peas)
  • 1 tbsp dijon mustard
  • small handful parsley finely chopped
  • For the tartar sauce:
  • 4 heaped tbsp vegan mayo
  • 1 tbsp capers drained
  • 1 tbsp gherkins roughly chopped
  • 1 tbsp fresh dill roughly chopped

For the mushy peas:

  • 2 handfuls frozen peas
  • 1 tbsp vegan butter
  • 50g unsweetened vegan yogurt
  • 1 tbsp fresh mint finely chopped

For the batter:

  • 300ml vegetable oil
  • 100g plain flour 
  • 100ml oat or cashew milk
  • 50g panko breadcrumbs
  • 50g golden breadcrumbs

For the rest:

  • 4 thick sliced white bread (tiger bread is best)
  • 1/2 lettuce shredded
  • Gherkins chopped
  • 1 small red onion thinly sliced


  1. Start by placing your tofu fingers on kitchen roll, top with another layer of kitchen roll and place something heavy on top for 5 mins to remove any excess liquid.
  2. Mix all marinade ingredients in a bowl, season, add your tofu fingers and leave to marinade for 15 mins. Mix all tartar ingredients plus half your remaining lemon juice, salt and pepper and pop to one side. 
  3. On to the mushy peas! Boil your frozen peas for 6 mins, drain and use a blender to blitz so they’re still a little chunky before stirring through your butter, yogurt, a pinch of salt & pepper, remaining lemon juice and mint. Pop in a small, microwaveable bowl for later.
  4. Meanwhile, heat your vegetable oil in a large pan over a medium heat. While your oil heats, bob your flour and breadcrumbs (both types mixed) in separate shallow bowls. Season your flour bowl.
  5. Dip each tofu finger in the flour so fully coated and pop to one side, ensuring to shake away any excess. Add your vegan milk to the remaining flour and whisk (add more milk to loosen if needed). Dip each floured finger in the milk mixture and then roll about in your breadcrumb mix so fully covered.
  6. Carefully pop each finger into your heated oil and fry for a couple of mins until golden before flipping and repeating so crispy all over before leaving to rest on kitchen roll.
  7. Microwave your mushy peas to heat then pread half your tartar across the bottom layer of bread for each sandwich and top with lettuce. Divide your tofish fingers across both, top with mushy peas, gherkins, red onion slithers and enjoy!

Tunaless Melt

Isn’t it great when your favourite sarnie goes vegan too? Our Tunaless Melt is delicious enough to stay vegan post January, look at that cheese!


For your chickpea tuna

  • 1 tin chickpeas rinsed & drained
  • 4 tbsp vegan mayo
  • 1 tbsp dijon
  • 1 small red onion finely chopped
  • 1/2 celery stalk finely chopped
  • 2 tbsp gherkins finely chopped
  • 2 tbsp capers

For the rest

  • 3 tbsp vegan butter
  • 8 white/wholemeal bread slices
  • 1/3 lettuce shredded
  • 8 vegan cheddar slices


  1. Pop your drained chickpeas in a medium bowl and lightly crush with a fork before mixing through all other tuna ingredients and seasoning with salt & pepper.
  2. Spread butter onto one side of each slice of bread and heat a large, non-stick skillet pan over a medium heat. Add two slices of bread, butter side down to the pan (you will make two sarnies at a time).
  3. Top each slice with lettuce, followed by 1/4 of the 'tuna' mix and two slices of vegan cheese before crowning each with a bread slice, butter-side up!
  4. Fry for two mins until golden (you may need to reduce the heat slightly if browning too quickly). Flip each, loosely cover your pan with foil (this will help melt your cheese) and cook for a further couple of mins until golden and the cheese has melted. 
  5. Repeat for your final sarnies and tuck into a nations fave sarnie vegan style!

Tiramisu Banana Bread Muffins

Fluffy, tender and packed with chocolate chips these banana bread muffins are soaked with coffee and decorated with coconut whipped cream for the best snack – who wants to try one?


For the muffins:

  • 1 ripe large or 2 small bananas, mashed (125g in total)
  • 120ml plant-based milk
  • 1 tsp apple cider vinegar
  • 60ml (4 tbsp) maple syrup
  • 45g (3 tbsp) smooth peanut butter
  • 1 tsp vanilla essence
  • 105g plain or gluten-free plain flour
  • 35g oat flour*
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp cinnamon
  • Pinch of salt
  • 80g dark chocolate chips

To decorate:

  • 30ml hot coffee
  • 200ml dairy-free whipping cream or coconut yoghurt
  • 1 tbsp cacao powder
  • Extra coffee beans


  1. Preheat the oven to 160Fan/180ºC and grease 6 large or 8 regular muffin holes. You can also use paper cases, if you prefer.
  2. Mash the banana and weigh out the correct amount. Stir together the plant-based milk and apple cider vinegar and leave for 5 minutes to curdle.
  3. Into a large mixing bowl, whisk together the banana, milk mix, maple syrup, peanut butter and vanilla until smooth. Sift in the flour and add the oat flour, baking powder, bicarbonate of soda, cinnamon and salt. Whisk to a thick, smooth batter. Fold in the chocolate chips.
  4. Use a large spoon or ice cream scoop to divide the batter between the cases, filling to the top.
  5. Bake in the oven for 17-20 minutes (or a few minutes more if making 6 muffins) until well-risen, golden and an inserted skewer comes out clean. Remove the muffins from the tin and allow to cool on a wire rack.
  6. When ready to serve, whip up the cream or yoghurt until fluffy. Place in a piping bag, or use a spoon.
  7. Brush each muffin with some coffee and then pipe or spoon over the cream or yoghurt. Dust with cacao powder and add on some coffee beans, if you like.
  8. Enjoy straight away or keep in the fridge for 2-3 days in a sealed container, or in the freezer for 1 month without the cream. Allow to defrost before decorating.

*To make oat flour, blend up whole oats in a blender to a fine flour-like texture.