A wholesome and delicious tofu wrap, packed with crispy tofu, fresh salad greens, red onions, cherry tomatoes, and cucumber. Perfect for a quick and nutritious meal!
20 min
Total Time
Easy
Difficulty
Recipe Video Coming Soon!
Nutrition Facts
Per 2 wraps
Amount% Daily Value*
Calories 710.19
Total Fat 31.19g48%
Saturated Fat 5.7g29%
Trans Fat 0g
Cholesterol 25.58mg9%
Sodium 1097.44mg46%
Potassium 530.83mg11%
Total Carbohydrate 89.75g30%
Dietary Fiber 3.72g15%
Sugars 10.24g
Protein 22.25g45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
These Vegan Tacos with Jackfruit ‘Pulled Pork’ are a delicious plant-based twist on a classic favourite. Packed with smoky BBQ flavour and topped with fresh avocado, crunchy cabbage, and coriander, they’re a perfect mix of hearty and healthy. Perfect for #TacoTuesday or any day you crave a flavourful, meatless meal!
30 min
Total Time
Easy
Difficulty
Recipe Video Coming Soon!
Nutrition Facts
Per 1 serving (2 tacos)
Amount% Daily Value*
Calories 455.1
Total Fat 10.56g16%
Saturated Fat 1.35g7%
Sodium 629.68mg26%
Potassium 840.52mg18%
Total Carbohydrate 84.8g28%
Dietary Fiber 6.95g28%
Sugars 30.88g
Protein 9.28g19%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS
(for 4 servings)
For the Jackfruit ‘Pulled Pork’
2 cans
Young Green Jackfruit
1
Onion (small, finely chopped)
3 cloves
Garlic
1 tbsp
Olive Oil
1 tsp
Smoked Paprika
1 tsp
Cumin
1/2 tsp
Ground Coriander
1/4 cup
BBQ Sauce
1 tbsp
Soy Sauce
1 tbsp
Apple Cider Vinegar
Salt and Pepper to taste
For the Tacos
8
Corn Tortillas (small)
1
Avocado (sliced)
1 cup
Red Cabbage (thinly sliced)
1/4 cup
Fresh Coriander (chopped)
1
Lime (cut into wedges)
Method
Drain and Rinse: Drain the jackfruit from the cans and rinse well under cold water. Pat dry with a kitchen towel.
Shred the Jackfruit: Cut off the core parts (harder triangular pieces) if you prefer a softer texture, and shred the jackfruit with your hands or a fork. It should resemble pulled pork.
Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Season the Jackfruit: Add the shredded jackfruit to the pan along with smoked paprika, cumin and ground coriander. Stir well to coat the jackfruit with the spices.
Add Sauces: Pour in the BBQ sauce, soy sauce, and apple cider vinegar. Stir everything together, ensuring the jackfruit is well-coated. Let it cook for about 10-15 minutes, stirring occasionally, until the jackfruit is tender and slightly caramelised.
Adjust Seasoning: Taste and season with salt and pepper as needed. You can add more BBQ sauce for extra flavour if desired.
Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they’re warm and slightly toasted.
Add the Jackfruit: Place a generous amount of the jackfruit “pulled pork” onto each tortilla.
Top the Tacos: Add slices of avocado, red cabbage, and fresh coriander on top of the jackfruit. Squeeze lime juice over the top for a burst of freshness.
Serve: Serve the tacos immediately with optional toppings like pickled red onions, sliced jalapeños, and vegan sour cream.
Tips
– Jackfruit Texture: The key to great jackfruit “pulled pork” is breaking down the fruit’s texture as much as possible. Cooking it longer helps achieve a more tender and “meaty” feel.
– Make it Spicy: For spicier tacos, add chilli powder or fresh jalapeños.
– Customise Toppings: Feel free to add your favourite taco toppings like pico de gallo, corn salsa, or guacamole.
Indulge in the vibrant flavours of the Mediterranean with our Greek Style Falafel Pittas. Each pitta is generously filled with crispy, golden-brown falafels, juicy tomatoes, and tangy red onions, all drizzled with a creamy vegan tzatziki sauce. Topped with crisp lettuce and sprinkled with zesty herbs, these pittas offer a delicious plant-based twist on a Greek classic. Perfect for a light lunch, a satisfying dinner, or a quick, healthy snack, these falafel pittas are bursting with freshness and packed with flavour. Experience the taste of Greece in every bite!
This vegan tzatziki recipe is a refreshing and creamy dip made with cool cucumber, zesty lemon juice, garlic, fresh dill, and a rich vegan mayonnaise. It’s a dairy-free twist on the classic, perfect for pairing with veggies, pita, or as a sauce for your favourite Mediterranean dishes.
2 hrs
Total Time
Easy
Difficulty
Recipe Video Coming Soon!
Nutrition Facts
Per
Amount% Daily Value*
Calories 136.27
Total Fat 1.67g3%
Sodium 1106.94mg46%
Total Carbohydrate 20.67g7%
Dietary Fiber 7.04g28%
Sugars 1.78g
Protein 11.28g23%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS
(for 4 servings)
1
Cucumber
4 cloves
Garlic
1
juice of Lemon
1/2 tsp
Dill
Sea Salt
10 ml
Vegan Mayo
Method
Grate the cucumber and place it in a strainer. Apply a small weight on top to help extract excess moisture, then set aside.
Mince the garlic and add it to the mayonnaise.
Squeeze the lemon and add the juice to the mayonnaise mixture, along with the grated cucumber, dill, and sea salt. Stir until all ingredients are thoroughly combined.
This falafel recipe brings together a blend of chickpeas, fresh herbs, and aromatic spices to create crispy, golden bites bursting with flavor. Perfectly seasoned and baked (or air-fried) to perfection, these falafels are a delicious and healthy option for any meal, whether served in a pita, over a salad, or as a tasty snack.
10 min
Total Time
Easy
Difficulty
Recipe Video Coming Soon!
Nutrition Facts
Per 1 serving
Amount% Daily Value*
Calories 155
Total Fat 1.73g3%
Total Carbohydrate 29.45g10%
Dietary Fiber 5.65g23%
Protein 6.7g13%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS
(for 4 servings)
1 tin
Chickpeas (drained)
2 cloves
Garlic
1
Red Onion
25 gr
Fresh Coriander
1/4 tsp
Cumin Powder
1/4 tsp
Curry Powder
50 gr
Plain Flour
Salt and Pepper (to taste)
Method
Roughly chop the red onion and crush the garlic.
Add the onion, garlic, and all other ingredients (except the flour) into a blender. Pulse until everything is roughly chopped.
Transfer the mixture to a mixing bowl and add the plain flour. Stir until the mixture forms a dough.
Weigh out 40g portions of the dough, roll them into balls, and flatten them slightly.
Place the flattened balls on a baking tray and bake in the oven at 200°C for 20 minutes, or cook them in an air fryer at 200°C for 10 minutes.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS
(for 8 servings)
160 gr
Plain Flour
60 gr
Cocoa Powder
1/2 tsp
Salt
250 gr
Caster Sugar
120 gr
Vegan Block Butter
120 ml
Unsweetened Non-Dairy Milk
150 gr
Dark Chocolate
3 tsp
Vanilla Extract
85 gr
Chocolate Chips
85 gr
Chopped Hazelnuts
Method
Preheat oven to 180C / 350F
Sift together the flour, cocoa powder and salt.
Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved. It should be hot but not yet boiling.
Remove the pan from the heat and add the vanilla extract and chopped chocolate. Stir until the chocolate is fully melted.
Add the sifted dry ingredients and chopped hazelnuts and stir until fully combined. Gently stir through the chocolate chips, don’t mix it too much at this point as you don’t want them to melt into the batter.
Transfer the batter to the prepared tin and spread it level. Bake for about 20 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean they are over-done so be careful not to leave them in too long.
Notes
Add some water if the vegetables get too dry during frying.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS
(for 8 servings)
500 gr
Bread Flour
330 ml
Warm Water
2 tbsp
Olive Oil
2 tsp
Yeast
1 tsp
Salt
Method
Mix the yeast and salt with warm water and set it aside for 10 minutes for the yeast to activate.
Mix through the bread flour and oil until it forms a ball of dough.
Kneed the dough to create a soft smooth ball that bounces back when lightly pressed.
Place the dough in a lightly oiled bowl and cover with cling film. Put it in a warm place for about an hour – hour and a half, until the dough has doubled in size.
Pre-heat the oven to 250c.
Divide the dough into 8 equal pieces and shape each piece into a long oval.
Place the pitas (4 at a time) on a heated tray and bake in the oven for 5 minutes.
20 min
Easy
