Making pizza at home is fun, and it’s perfect for sharing. Whether you’re cooking for yourself, family, or friends, this one feels special. The crust bakes up crisp, thanks to a hot pan or pizza stone, and you can top it with almond ricotta and fresh arugula for a bright, peppery finish.

This recipe uses store-bought dough for ease, but homemade works just as well. It’s a great way to experiment with toppings and get comfortable in the kitchen. The shallots and mushrooms take a little time, but the payoff is big. Serve it hot and fresh from the oven for dinner or slice it up for a relaxed weekend lunch. Either way, it’s a solid plant-based option when you want something warm, flavorful, and a little bit elevated.

Read more: Tofu And Apple Skewers

Make your own mushroom pizza

Try this savory-sweet pizza with vegan mozzarella, Medjool dates, arugula, and mushrooms. It's great for yourself or sharing with a side salad.

5 from 1 vote

Servings1 large pizza

Ingredients

• 2 tbsp (30 ml) olive oil plus more as needed
• 5 large shallots sliced
• Kosher salt
• 1 tbsp (15 ml) balsamic vinegar
• ¼ cup 55 g pitted Medjool dates chopped
• 2 cloves garlic thinly sliced
• 1 tbsp (3 g) fresh thyme
• 8 oz (225 g) mixed wild mushrooms roughly torn
• All-purpose flour for dusting
• 8 oz (225 g) prepared pizza dough
• 1 cup (112 g) non dairy mozzarella cheese shreds
• Almond ricotta for serving
• Arugula for serving

Instructions

• Preheat the oven to 450°F (230°C) and place a sheet pan on the middle rack.
• Heat the olive oil in a skillet over medium heat. When shimmering, add the shallots and a pinch of salt and cook, stirring occasionally, for 10 to 12 minutes, or until golden brown.
• Deglaze the pan with the balsamic vinegar, then add the dates, garlic and thyme. Continue to cook the shallots for another 5 to 7 minutes, or until deeply caramelized. If the shallots seem a little dry, add a splash of water until they break down into a jammy consistency.
• Transfer the shallot mixture to a plate and set aside. Add another drizzle of olive oil to the pan and cook the mushrooms until they are browned and release their moisture—about 4 minutes.
• Lightly flour your work surface and roll out the pizza dough to about ½ inch (1.3 cm) thick. Transfer the dough to a sheet of parchment paper and top with a layer of caramelized shallots, followed by the non dairy cheese and sautéed mushrooms.
• With oven mitts, remove the sheet pan from the oven and carefully transfer the parchment paper with the pizza on top to the pan. Bake for 12 to 15 minutes, or until golden brown and no longer doughy in the center. Serve immediately with dollops of vegan ricotta and arugula.

Tip:

Preheating the sheet pan in the oven yields an extra crispy crust and helps the center of the pizza cook through. If you happen to have a pizza stone, feel free to use that instead.

Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.

Read more: Tomato And Coconut Chickpea Curry

This article was written by Elaine Skiadas on the PBN Website.

Dates are a great source of fiber, antioxidants, and essential minerals like potassium, making this dessert a more nutritious option compared to traditional sweets. The pudding’s texture is wonderfully soft, moist, and comforting, with a luscious, gooey butterscotch sauce drizzled over the top.

The plant-based version of sticky toffee pudding swaps out dairy with soy milk and vegan butter, keeping the flavors familiar but accessible to those following a plant-based diet. The butterscotch sauce is made with dark brown sugar and vegan butter, delivering the perfect balance of sweetness and richness. This dessert pairs wonderfully with vegan ice cream or whipped cream.

Whether you’re making it for a family dinner or a special occasion, this sticky date pudding brings comfort and nostalgia in every bite. It’s perfect for cool evenings or festive gatherings.

Read more: Gluten-Free Upside Down Sour Cherry Cake

Baking your sticky date pudding

Try this sticky date pudding is a take of the classic but with the rich sweetness of dates. Have it with vegan cream or ice cream and share it with people you love.

5 from 1 vote

Servings8 puddings

Ingredients

• ⅘ cup (200 g) pitted dried dates roughly chopped
• ½ cup + 2 tbsp (150 ml) water
• 1 tsp baking soda
• 1 tbsp (15 ml) apple cider vinegar
• 1 cup (250 ml) soy milk
• ⅓ cup + 1 tbsp (90 ml) vegetable oil
• 2 tsp (8 g) vanilla extract
• 1¼ cups (250 g) self-rising flour
• ¾ cup (150 g) dark brown sugar
• Pinch of salt

Butterscotch sauce

• ¾ cup (150 g) dark brown sugar
• ⅓ cup (80 g) vegan butter
• Vegan ice cream for serving

Instructions

• To start this cake, place the dates and water in a medium saucepan, then bring to a boil. Add the baking soda, then remove from the heat and allow it to sit for 15 minutes to soften the fruit.
• Preheat the oven to 355°F (180°C) and grease and line an 8-inch (20-cm) baking tin with baking paper.
• In a bowl, mix the vinegar and soy milk, then set aside for 5 minutes. The mixture will curdle and thicken. Now, add the oil and vanilla and mix until well combined.
• In a separate bowl, sift together the flour, dark brown sugar and salt. In three batches, mix the milk mixture into the dry mix using a spatula; don’t use an electric mixer. Ensure that each addition is well incorporated. Finally, carefully fold through the dates and liquid. Pour the cake batter into the lined cake tin.
• Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it rest in the tin for 10 minutes.
• To make the butterscotch sauce, heat the dark brown sugar and butter in a saucepan until the sugar is dissolved. Pour the caramel over the cake whilst it is still in the tin. Let the cake soak up the sauce before serving with your favorite vegan ice cream.

Tip: If you find it difficult to find “dark” brown sugar, just add a tablespoon (21 g) of molasses.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: Refined Sugar-Free Vegan Banoffee Pie

This article was written by Reece Hignell on the PBN Website.

Making focaccia at home is easier than it looks. You mix bread flour, yeast, and water into a smooth dough and give it time to rise until it’s airy and jiggly. After that, you press in toppings like red onion, semi-dried tomatoes, and artichoke hearts. A good sprinkle of salt and cracked pepper brings everything together.

You bake the slab until the top turns deep golden and the edges crisp up beautifully. Let it cool slightly in the tray before slicing and serving. You can get creative with toppings too – olives, roasted peppers, and even thin slices of zucchini would all work well.

This focaccia feeds a group easily and brings a rustic, homey touch to the table. Serve it warm with dips, salads, or as a side to a bigger meal. It’s one of those dishes that turns any gathering into something memorable.

Read more: Vegan Cacio e Pepe-Style Butter Beans

Making your own loaded focaccia slab

A loaded focaccia slab could be the dinner centerpiece you've been missing out on. Freshly baked bread with a medley of flavors can't go wrong when paired with other tasty dishes.

No ratings yet

Servings1 slab

Ingredients

Bread

• 4 cups (500 g) bread flour
• 1½ cups (375 ml) lukewarm water
• 2¼ tsp (7 g) instant yeast
• 2½ tsp (10 g) caster sugar
• 1¾ tsp (10 g) salt
• 2 tbsp (25 ml) olive oil

Toppings

• 1 sprig rosemary
• ½ red onion finely sliced
• 5 semi sun-dried tomatoes
• 5 artichoke hearts
• 1 tsp cracked black pepper
• Pinch of salt
• Drizzle of olive oil
• 6 sprigs fresh thyme

Instructions

• To begin the bread, using a wooden spoon, combine the bread flour, water, instant yeast, sugar and salt in a bowl of a stand mixer.
• Knead the dough with a dough hook or paddle attachment for 8 to 10 minutes on medium speed; you are looking for a smooth elastic dough, which will have quite a runny consistency.
• Add your oil, then continue to knead until all the ingredients are well combined.
• You can do this process without a stand mixer by working the wooden spoon through the dough. Cover the bowl with a damp towel and rest in a warm area until the dough is doubled in size (1 to 2 hours depending on the temperature).
• Preheat your oven to 390°F (200°C) and grease an 8 x 12–inch (20 x 30–cm) baking tray. Line the bottom of the tray with baking paper.
• Once the dough has risen and is jiggly when gently wobbled, sprinkle the top with the rosemary, onion, sun-dried tomatoes and artichoke hearts. Evenly season the dough with pepper and salt, then top with a good drizzle of oil.
• Bake in the oven for 30 to 35 minutes, or until the top of the focaccia is golden brown. Cool in the tin, then garnish with fresh thyme before slicing.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: How To Make This Game-Changing Vegan Lasagna Soup

This article was written by Reece Hignell on the PBN Website.

Vegan baking is more accessible than ever. With simple swaps like plant-based milk, fruit purées, or dairy-free yogurt, you can recreate all kinds of classic cakes without animal products. Even if you’re gluten-free, there are options on this list that taste just as good as the originals.

Home baking lets you control what goes into your food and experiment with flavors you love – citrus, chocolate, fruit, or spice. Plus, there’s nothing like the smell of cake in the oven and a fresh slice on the weekend.

Whether you’re baking for yourself, your family, or friends, these vegan cakes to make this weekend are easy to follow and fun to make. Pick one, gather your ingredients, and enjoy the process. You might just find a new favorite.

Read more: 11 Vegan Apple Dessert Recipes

Gluten-free poppy seed tea cake

The first of the vegan cakes comes from Ana Rusu and is a gluten-free poppy seed tea cake. It has a corn, rice and oat flour batter, orange and lemon zest, and orange juice for a citrusy cake. The dairy-free cream cheese and raspberry icing add a creamy, fruity, tart element to the cake that makes it delicious.

Find the recipe here.

Vegan apple cake

Next is an apple cake with a tasty oat crumble by Philip Koury. With cozy flavors of cinnamon, sugar, and apple, this cake is bound to be a weekend winner. You can easily make this recipe into muffins as well. It’s a simple bake with blended apples in the batter, and apples as part of the topping with the oat crumble.

Find the recipe here.

Vegan lemon curd cake

A vegan lemon curd cake uses classical flavors without animal products. This recipe from Stine Andersen uses vegan butter cream, lemon and vanilla cake, and oat milk lemon curd to make one tasty recipe. You could easily serve this for afternoon tea since it’s simple yet pretty.

Find the recipe here.

Vegan bakewell cake

You’ve likely heard of the classic bakewell tart, but you probably haven’t considered making it into a vegan cake. This recipe from Viva’s Vegan Recipe Club takes under an hour to make and is completely plant-based. For the base, mix ground almonds, flour, sugar, almond and vanilla extract, oil, and soy milk. The other ingredients include raspberries, cherry or raspberry jam, vegan white chocolate, and flaked almonds. Finish with icing sugar and enjoy.

Find the recipe here.

Vegan chocoflan

Chocoflan is a famous Mexican cake known for being tough to pull off, but Alexa Soto makes it easy with her vegan version. This cake uses a layer of moist vegan chocolate cake and a layer of silken tofu creamy flan with a caramel sauce to make the cake. You cook the cake like this: caramel, flan, and lastly the cake mix.

Find the recipe here.

Blood orange upside down cake

Peel Good Kitchen’s blood orange upside-down cake is vibrant, citrusy, and something you’ll want to serve to guests. The ingredients are incredibly simple and also gluten-free. You line your cake tin with blood oranges, add maple syrup, and finish with the cake mix.

Find the recipe here.

Read more: 20 Vegan Chocolate Dessert Ideas

Vegan blueberry lemon drizzle cake

The next cake is another Viva recipe, and it’s a slight twist on the classic lemon drizzle. This vegan blueberry lemon drizzle cake is not only beautiful to look at but also tasty. The dessert uses aquafaba to make it fluffy, while whole blueberries and lemon zest are added to the batter. After making a classic drizzle, a blueberry jam icing is poured over the loaf cake, and flowers can be added as decoration.

Find the recipe here.

Vegan red velvet cake

BOSH’s vegan red velvet cake is completely plant-based, with a vegan cream cheese frosting and a simple batter. The batter is very similar to a basic non-vegan cake batter, but it uses apple cider vinegar and self-raising flour to do the work, while vegan butter and oat milk replace dairy. The icing is simple, too: just add vegan butter, vegan cream cheese, icing sugar, and vanilla. Then, top with freeze-dried raspberries or fresh strawberries for a hint of tanginess.

Find the recipe here.

Vegan battenberg cake

If you love classic British cakes, this vegan battenberg is just what you need. The cake from Wallflower Kitchen includes the signature pink and yellow checkered crumb, golden marzipan, and marmalade as the core ingredients. A cup of tea or coffee also pairs well with this cake.

Find the recipe here.

Upside-down rhubarb coconut cake

Last but not least on this list of vegan cakes is Romy London’s upside-down rhubarb coconut cake, a beautiful centerpiece that anyone will love. The cake batter mixes plain and coconut flour with almond milk and coconut oil as part of the base, with sugar, vanilla, and lemon zest. The pretty strips of rhubarb line the cake tin, then the batter follows, and the cake is decorated with whipped coconut cream and coconut flakes when cooled.

Find the recipe here.

Read more: 15 Vegan Dessert Ideas: From Pancake ‘Cereal’ To A Chocolate Croissant Tearer

This article was written by Kaitlyn Lourens on the PBN Website.

This apple cake is easy to make and bakes quickly. You can also make it into muffins, which only take eight to 10 minutes to bake. Once cooled, dust with icing sugar for a finishing touch.

It is perfect for dessert or a sweet snack. It’s simple but delicious, and the apples keep it moist and naturally sweet. Plus, it keeps well for up to five days in an airtight container. Whether you enjoy it as a cake or muffins, this vegan apple cake is sure to be a hit.

Read more: This Gooey Chocolate Tart Is Completely Dairy-Free

Apple cake

There's nothing better than the cozy flavors of apple and cinnamon in a tasty cake. This apple cake recipe is completely vegan and also works as a great muffin recipe.

No ratings yet

Ingredients

• 300 g apples cored (about 3 apples)
• 6 g ground cinnamon
• 180 g caster superfine sugar
• 80 g extra virgin olive oil
• 90 g plant-based milk
• 225 g plain all-purpose flour
• 8 g baking powder
• 4 g bicarbonate of soda (baking soda)
• 1 apple thinly sliced, for topping
• 40 g Demerara sugar for sprinkling
• 50 g oat crumble
• Icing confectioners’ sugar, for dusting

For the oat crumble

• 80 g cold-pressed sunflower oil
• 60 g plant-based milk
• 50 g muscovado sugar
• 230 g plain all-purpose flour
• 1 tsp baking powder
• ¼ tsp fine salt
• 60 g rolled oats

Instructions

• Preheat the oven to 180°C fan (350°F/gas 4) with an oven shelf in the middle of the oven. Line the base of a 23 cm (9 in) cake tin (pan) with baking parchment or line a 12-cup muffin tray with paper cases.
• Wash the apples well, quarter and cut out the seeds. There’s no need to peel the apple.
• Add the apples to a high-powered blender or food processor with the cinnamon, sugar, oil and milk and blend until smooth.
• Add the flour, baking powder and bicarbonate of soda to a large bowl and gently whisk to ‘sieve’ and combine the ingredients. Add the apple purée and mix well with a whisk or silicone spatula until just combined and there are no dry streaks.
• Pour the batter into the lined tin and top with the sliced apple, followed by the Demerara sugar and oat crumble sprinkled across the batter.
• Bake for 40 minutes if making the cake or 8–10 minutes for the muffins until golden and the top springs back when gently pressed with your fingertips, or a skewer inserted into the centre of the cake or muffin comes out clean.
• Leave to cool completely on a wire rack, then remove from the tin. Serve with a dusting of icing sugar.
• This cake keeps very well in an airtight container at room temperature for up to 5 days.

A New Way to Bake by Philip Khoury (Hardie Grant, £30), Photography © Matt Russell

Read more: How To Make These 3-Ingredient Vegan Oreo Balls

This article was written by Editorial Team on the PBN Website.

This vegan cherry pie is bright, fruity, and pairs beautifully with vegan whipped cream. It’s ideal for weekend baking, sharing with family, or just treating yourself. It’s nostalgic and simple in the best way, with a plant-based twist that doesn’t compromise on texture or flavor. Serve with a few extra cherries on top and let everyone dig in.

Read more: How To Make This Vegan Easter Plait

How to make cherry pie

This vegan cherry pie has a flaky crust and a warm, tangy filling.

No ratings yet

Ingredients

1 batch Vegan Flaky Pastry

• 1 cup + 2 tbsp (250 g) firm vegan butter diced
• 2¼ cups (250 g) all-purpose flour
• ¼ cup (55 g) caster sugar
• 1 tsp salt
• 1–3 tbsp (20–40 ml) cold water

Filling

• 3 cups (685 g) sour cherries in juice
• 1 tbsp (15 ml) lemon juice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ⅓ cup (75 g) caster sugar
• 4 tbsp (32 g) cornstarch
• 3 tbsp (45 ml) water

Topping

• 2 tbsp (30 ml) plant-based milk
• 1 tbsp (12–15 g) sugar
• Vegan whipped cream
• Cherries for garnish

Instructions

• Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
• Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
• To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
• Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
• Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
• Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.

To make the Vegan Flaky Pastry

• To start, I place my diced butter and the food processor bowl and blades in the freezer until the butter is rock solid.
• To begin the pastry, place the flour, sugar, salt and cold butter in the cold food processor and pulse until it is roughly mixed and has a large crumb-like consistency. Add the cold water and continue to pulse until it is just combined, maintaining large streaks of butter. I normally pulse until the dough has formed into little pebbles the size of lentils.
• Remove the dough from the food processor and transfer to a lightly floured surface. Working quickly, gently press the dough between your fingertips so that it comes together. Now shape it into a rectangle. Wrap it with cling wrap and place in the fridge to rest for 10 minutes.

Roll 1

• Once rested, unwrap the dough and turn it out onto a lightly floured work surface. Dust a rolling pin with flour and roll out the dough into an 8 x 16–inch (20 x 40–cm) rectangle. Fold the short ends into each other so they meet in the middle. Fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.

Roll 2

• Lightly dust the dough with flour and roll it out again to approximately 8 x 16 inches (20 x 40 cm). Repeat the folding process, ensuring the dough is turned a further 90 degrees to the left once again. Wrap it with cling wrap and let it rest in the fridge for 10 minutes.

Roll 3

• Repeat the previous step. Wrap with cling wrap and rest in the fridge for 10 minutes.
• Now the dough is ready to be rolled out in whatever way you wish.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: Vegan Apple And Blackberry Tart

This article was written by Reece Hignell on the PBN Website.

The marzipan filling steals the show. You blend marzipan, aquafaba, and lemon juice into a smooth paste, and toasted almonds add a lovely crunch. After rolling up the dough, you braid it into a beautiful plait and bake it until golden brown.

Once baked, you finish the plant-based plait with a marmalade glaze, giving it a sweet, glossy shine. This vegan Easter plait serves up to 10, making it ideal for sharing with family and friends. Whether for breakfast or dessert, it’s a great addition to your Easter celebrations. Easy to make and impressive to serve, this treat will definitely be a crowd-pleaser.

Read more: Vegan Raspberry And White Chocolate Muffins

Vegan Easter plait

This vegan Easter plait with marzipan is a fluffy and sweet vegan twist on the traditional Easter recipe. It has a tasty marzipan filling and crunchy shell.

No ratings yet

Duration2 hours hrs 5 minutes mins

Cook Time35 minutes mins

Prep Time1 hour hr 30 minutes mins

Servings10

Ingredients

For the dough:

• 2 teaspoon dried active yeast
• 250 ml lukewarm soy milk
• 75 g melted butter
• 75 g raw organic sugar
• 3 tablespoon aquafaba frothed chickpea water
• ½ teaspoon salt
• 500 g plain flour

For the marzipan filling:

• 300 g marzipan
• 100 g chopped almonds or almond flakes
• 5 tablespoon aquafaba
• Juice of 1 lemon

For the coating:

• 1 tablespoon marmalade apricot orange or mandarin (optional)
• 1 tablespoon water

Instructions

• Add the yeast to a large bowl alongside the sugar and about 3-4 tablespoon of the lukewarm soy milk, gently stir and set aside for about 10 minutes.
• In the meantime melt the butter and combine it with the remainder of the soy milk, 3 tablespoon of aquafaba and salt, then pour in the yeast mixture before gradually adding the flour.
• Combine the dough with a spatula or wooden spoon and continue to knead the dough by hand on a floured surface once it becomes to dense to mix in the bowl.
• After about 5 minutes of kneading, place the dough in a greased bowl, cover with a cloth and leave it to rise in a warm location for about an hour. Within this time the dough should double in size.
• Whilst the dough is proving you can prepare the filling: Start by breaking up the marzipan into small chunks and adding it to a bowl. Pour in the aquafaba and lemon juice and use a whisk or fork to blend until the marzipan has broken down and you have a smooth paste.
• Toast the almonds in a pan without oil until golden and set aside.
• After the hour has elapsed roll out the dough into a rectangular of about 2cm thickness. Spread most of the marzipan mass onto the top, leaving about 3 tablespoon for later. Sprinkle the toasted almonds over the top.
• Start on the longer edge of the rectangular and gently roll up the dough, finishing with the edge on the bottom size. Place the roll on a non-stick baking sheet.
• Using a knife, cut the roll along the long middle, leaving about 3 cm uncut at the top.
• Plait the 2 ends making sure the cut layers remain on the top. Once you get to the end, gently press the dough ends together to finish off the plait.
• Place the plait in the oven for about 25 minutes, check on the plait and brush it with the remaining marzipan mixture. Sprinkle more almond flakes across the top (optional) and place it back in the fridge for another 5-10 minutes.
• Remove the plait from the oven. In a small har mix the marmalade with a little bit of water and brush it across the plait. Let it cool down almost entirely before attempting to cut the plait.

This recipe was republished with permission from Romy London. You can view the original recipe here.

Read more: How To Make These 3-Ingredient Vegan Oreo Balls

This article was written by Romina Callwitz on the PBN Website.

The British supermarket chain and American-style restaurant produce an entire range of frozen, co-branded meals. The Iceland x TGI Fridays line now includes these two latest plant-based additions and is available at most Iceland and Food Warehouse stores nationwide.

The “melt-in-the-middle” cheeseburger combines a thick, beef-style patty with a layer of plant-based cheese in the middle. Meanwhile, the popular “No Chick Sesame Strips” feature a Tennessee-style glaze and are back in stock. Both are produced by the No Meat Company and both are certified vegan, with the newer burgers bearing a Vegetarian Society logo.

In mid-March, plant-based blogger @vegan_junk_food_uk shared a photo of the cheeseburgers on Instagram and reported a price of £3 per 240g two-pack. More recently, fellow blogger @_sunflowerseeed shared a picture of the updated No Chick Sesame Strips. According to Iceland, these RRP at £5 per 480g box, which includes glaze and sesame seeds.

Plant Based News reached out to Iceland and TGI Fridays for more information.

Read more: How To Eat Vegan At TGI Fridays: Every Plant-Based Option

Vegan junk food and ‘clean’ eating

The new Iceland x TGI Fridays fakeaway products are notable in that they prioritize rich-tasting comfort foods like cheeseburgers and chicken strips. While vegan “junk food” dominated new product launches for years, the last 12 months have seen an increasing number of brands lean into the clean eating trend amid pushback against “processed foods.”

The first three months of 2025 alone have seen new mycelium, tempeh, and tofu products, with brands like Squeaky Bean citing demand for “natural ingredients.” Regardless of type, studies indicate that plant-based meat is significantly healthier than animal products. It’s also more sustainable, with an 89 percent smaller impact on the environment than traditional meat.

Read more: Plant-Based Meat Market ‘To More Than Double In Value’ By 2030

This article was written by Liam Pritchett on the PBN Website.

Food & Wine named pistachio the flavor to watch this year, highlighting its subtle sweetness, soft green color, and versatility across savory and sweet recipes. Meanwhile, California pistachio production is booming, with the Guardian reporting strong demand and record crops as pistachios find their way into more kitchens than ever.

For plant-based eaters, this trend is easy to love. Pistachios are naturally vegan, rich in protein, and packed with healthy fats. They blend seamlessly into creamy sauces, pestos, desserts, and snacks, all without any dairy. The flavor is mellow yet distinct, making it perfect for layering into both simple and elevated vegan dishes.

Whether you’re looking for a quick snack, a dinner twist, or a dairy-free dessert that still feels indulgent, pistachios have you covered.

Here are 10 vegan recipes that show that pistachio is the tending flavor of 2025 — from pistachio pesto minestrone to chocolate cheesecake and homemade pistachio milk.

Read more: 10 Vegan Spring Recipes

Spiced roasted squash with pomegranate molasses & pistachios

This spiced roasted squash with pomegranate molasses and pistachios is a tasty vegan dinner. Pistachios blend well with sweet or savory dishes, and this recipe by Christina Soteriou combines sweet, tangy, and warm roasted flavors in this Middle Eastern-style tray bake. Chickpeas, spices, tahini, dates, and lemon complement the butternut for a flavorful dish.

Find the recipe here.

Pistachio and chocolate cheesecake

Natlicious Food’s pistachio and chocolate vegan cheesecake doesn’t have to be eaten at Christmas. It’s a dairy-free fridge dessert made with vegan chocolate, digestive biscuits, pistachio spread, vegan cream cheese, and dark chocolate shavings.

Find the recipe here.

Nutty pistachio fettuccine

BOSH’s nutty pistachio fettucine is a great comfort food choice. It uses a homemade pistachio pesto with green olives, artichokes, olive oil, and lemon. It’s a simple yet flavorful recipe. To finish the dish, add chopped pistachios and fresh basil leaves and enjoy.

Find the recipe here.

Pistachio energy balls

For a tasty, high-energy snack, try Natlicious Food’s pistachio energy balls. They’re great for after a workout. All you need to make them is some cashews, almonds, dates, cocoa powder, and pistachio paste.

Find the recipe here.

Halloumi and pistachio salad

This vegan halloumi and pistachio salad by BOSH! is nutrient-dense and tasty. Using tofu for the halloumi with quinoa, nutritional yeast, pomegranate seeds, and more, this salad is fresh and filling. Mint, spring onion, lemon, and cucumber add to the refreshing quality of this high-protein salad.

Find the recipe here.

Read more: 5 Vegan Cabbage Recipes

Vegan pear and pistachio pizza

Nuts & Twigs’ vegan pear and pistachio pizza is a must-try. The pizzas use vegan pistachio pesto, caramelized onions, mozzarella, pear slices, arugula, and balsamic glaze for a tangy, sweet, and savory pizza.

Find the recipe here.

Green minestrone with pistachio pesto

Make BOSH!’s green minestrone with pistachio pesto for the perfect spring dish. It’s warm, comforting, and uses seasonal vegetables. Use orzo, frozen peas, green beans, mangetout, lemon, and vegan parmesan to help the vegan pesto shine.

Find the recipe here.

Matcha, pistachio & cardamon babka

Natalie Penny’s matcha, pistachio, and cardamon babka are vibrant, nutty, and sweet. It’s a sweet bread filled with pistachio, matcha, and cardamon sugar butter and finished with a glaze and sugar pearls. Give it a try if you love intense flavors.

Find the recipe here.

Vegan pistachio ice cream

A vegan pistachio ice cream should always be on your list of pistachio recipes. This version with coconut milk and soaked pistachios by Addicted to Dates is perfect for warm days. The ice cream contains almond, vanilla extract, and maple syrup for sweetness and flavor. Finish with some pistachios and dark chocolate.

Find the recipe here.

Pistachio milk

Finally, end off with some pistachio milk by Remy Morimoto Park. It’s a great plant milk that’s creamy and slightly green. It’s easy to make and requires vanilla, shelled pistachios, salt, water, and sweetener. Try it in your coffee or with cereal.

Find the recipe here.

Read more: 11 Brain-Boosting Vegan Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

The real treat? They come served with Biscoff. If you didn’t know, Biscoff is accidentally vegan and adds a rich, caramel-like flavor that works perfectly with the apple and cinnamon. Warm it up and drizzle it over the nuggets or serve it on the side for dipping.

Top it all off with a quick vanilla icing drizzle and a scoop of your favorite plant-based ice cream. These nuggets make a fun dessert or weekend treat. They’re warm, crunchy, and packed with cozy flavors. You can even make them gluten-free if needed.

Read more: Vegan Rice Cake Chocolate Bars

Apple pie nuggets

This recipe uses pink lady apples with festive spices like cinnamon, nutmeg, and all spice cooked into a tasty batter and drizzled with icing.

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Ingredients

APPLE MIX:

• 3 pink lady apples
• ½ tsp cinnamon
• ½ tsp coconut sugar

WET MIX:

• 2 tbsp vegetable oil
• 2 cups of plant mylk
• ½ tsp vanilla extract

DRY MIX:

• 2 & ¾ cups plain flour
• ¼ cup raw sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp allspice mix
• ½ tsp salt
• ½ tsp baking powder
• Oil for frying

DRIZZLE:

• ½ tsp icing sugar
• ½ tsp plant mylk
• ⅛ tsp vanilla extract

FOR SERVING:

• 3 tbsp biscoff
• Vegan ice-cream of choice

Instructions

• In a bowl combine the wet mix, dry mix and apple mix and — you guessed it — mix all together to make a thick batter.
• To cook, pour the oil into a very deep, wide saucepan and heat. The oil should come no higher than halfway up the sides.
• Roll the batter into balls/your desired nugget shape and deep fry for 3–4 minutes. (Ideal frying temp is 120–150°C / 250- 350°F).
• Keep the apple of my eye/your eye on the apples. While frying, quickly mix your drizzle ingredients together. Warm your Biscoff (pan or microwave).
• Remove your nuggets, draining any excess oil and put on a plate to serve.
• Drizzle on your drizzle, dust with icing sugar.
• Dust with icing sugar. Serve the Biscoff on top or to the side.
• Add a dollop of ice-cream.

*For a gluten free option replace plain flour with gluten free sorghum flour.

This recipe was republished with permission from This Cookbook is a Huge Missed Steak by Mark Filippelli. Out in the US on April 8th.

Read more: Protein-Packed Creamy Peanut Butter Mousse

This article was written by Editorial Team on the PBN Website.

The homemade elements make it special. The pesto blends fresh basil, walnuts, arugula, and lemon for a bold, nutty base. The vegan ricotta is made from silken tofu and gets its flavor from basil, garlic, and a splash of lemon juice. Both are easy to prepare and add a ton of depth to the dish.

This pizza balances sweet, savory, and tangy flavors in every bite. Serve it to friends or enjoy it by yourself. If you’re looking for a new way to enjoy seasonal fruit or just want a change from standard toppings, this one’s worth trying. It’s simple, elegant, and 100 percent plant-based.

Read more: High Protein Lasagna Roll Ups

Pesto plum pizza with balsamic arugula

Try this pesto plum pizza with balsamic arugula. It uses homemade walnut pesto and soy ricotta to complete the recipe, making it savory, sweet, and herby.

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Ingredients

For the Pizza

• 1 store-bought 9-inch pizza crust
• ⅓ cup Basil-Walnut Pesto
• ⅓ cup Basil Soy Ricotta
• ⅓ cup arugula tough stems discarded
• 1 medium plum cut into ¼-inch wedges
• 1 tablespoon agave balsamic vinaigrette

For the Basil Soy Ricotta (GF)

• 1 14- to 16-ounce package firm silken tofu (such as Island Spring’s Silken Firm Tofu), water completely drained
• 1 teaspoon dried basil
• ½ teaspoon chopped garlic
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• ¼ cup olive oil
• 2 teaspoons evaporated cane juice
• 2½ tablespoons freshly squeezed lemon juice from 1 medium lemon
• 2 tablespoons chopped fresh basil leaves about 5 large

For the Basil-Walnut Pesto

• 1½ ounces fresh basil leaves and stems roughly chopped (about 1 cup)
• ¼ cup olive oil
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon chopped garlic
• ½ cup loosely packed baby arugula tough stems discarded
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground pepper
• 2 tablespoons walnut pieces

Instructions

For the Pizza

• Preheat the oven to 450 degrees F.
• Prebake the pizza crust on a pizza stone until it’s firm and easy to move from the oven but is not browned, about 5 to 7 minutes (or estimate from package instructions).
• Remove the crust from the oven, spread the pesto evenly over the top, then add the ricotta in evenly spaced dollops.
• Return the pizza to the oven and bake for another 10 minutes, until the edges are golden brown.
• In a small bowl, toss the arugula and plum slices with the vinaigrette.
• Remove the pizza from the oven, scatter the dressed plum salad over it, slice, and serve immediately.

For the Basil Soy Ricotta

• Put the tofu, dried basil, garlic, salt, pepper, oil, cane juice, and lemon juice (or more lemon juice to taste) in a blender or the bowl of a food processor.
• Blend in short bursts until the mixture is smooth, about 3 to 5 minutes.
• Add the fresh basil and continue blending until it’s thoroughly incorporated and the mixture is creamy, about 15 to 20 seconds.
• It will keep in the refrigerator for 7 to 10 days.

For the Basil-Walnut Pesto

• Put all the ingredients in a blender or the bowl of a food processor.
• Puree until smooth, about 15 seconds.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

Read more: This Naked Niçoise Salad Is Completely Vegan

This article was written by Makini Howell on the PBN Website.

People have been eating cabbage for thousands of years. It’s popular in cuisines all over the world, from Eastern European stews to Asian stir-fries and fermented foods like kimchi and sauerkraut. In vegan cooking, cabbage plays well in both cooked and raw dishes. You can braise it until tender, char it for a smoky flavor, grill it in thick slabs, steam it for a softer bite, or even boil it for soups and stuffed rolls.

It’s an easy vegetable to work with, and it keeps well in the fridge — great for weekly meal planning. Whether you’re cooking red, green, savoy, or hispi cabbage, it offers something different every time.

Let’s dive into these five vegan cabbage recipes and get inspired to cook with this humble, hearty veg.

Read more: 11 Brain-Boosting Vegan Recipes

Red cabbage with apple

The first recipe on this list is this braised red cabbage with apple. It’s perfect for Thanksgiving, but that shouldn’t stop you from making it whenever you feel like it. Slow-cooked cabbage is paired with apple, red onion, and cinnamon for a sweet and savory flavor. Add sweet potato mash, vegan sausages, and greens to complete the meal.

Find the recipe here.

Cabbage and walnut lasagna

Romy London’s cabbage and walnut lasagna is a great way to use the veg in a comforting classic. Savoy cabbage is part of the layers, along with the lentil tomato sauce, pasta sheets, and vegan mozzarella. Top with basil and vegan Parmesan, and enjoy.

Find the recipe here.

Charred cabbage in spiced tomatoes with tahini

Nisha Vora’s buttery charred cabbage in spiced tomatoes with tahini is caramelized, tangy goodness. Char cabbage on a skillet and make your tahini sauce with lemon and maple syrup. Add the tomato to your pan and cook the sauce while adding the cabbage wedges to the pan. This makes the dish flavorful, smoky, tangy, and creamy all in one.

Find the recipe here.

Seared balsamic cabbage on harissa butter beans

This seared balsamic cabbage on harissa butter beans is another Romy London recipe, and it’s ready in 30 minutes. The cabbage is smoky and tangy and the butter beans are spicy and tomatoey. Add some panko breadcrumbs for crunch, and finish with coconut yogurt and herbs for a flavorful weeknight dish.

Find the recipe here.

Baked hispi cabbage in smokey tomatoes & tahini

The last recipe on this list is Rebel Recipe’s hispi cabbage in smokey tomatoes and tahini. You bake this dish and add cabbage to a smokey tomato sauce. Once done, add a tasty tahini dressing and finish with some herbs.

Find the recipe here.

Read more: 3 Vegan Pasta Bake Ideas

This article was written by Kaitlyn Lourens on the PBN Website.

The carbonara sauce comes together with soaked cashews, almond milk, lemon juice, and nutritional yeast. It’s creamy, rich, and full of flavor — no eggs or dairy needed. Then there’s the mushroom pancetta. You dice king brown mushrooms, coat them in a smoky, sweet glaze, and roast them until golden. They add texture and depth to the dish.

The best part is the vegan egg yolk. It’s made with sweet potato, vegan butter, and a few science-y steps like reverse spherification. It looks like a real yolk and adds a rich pop to the final plate.

To bring it all together, toss the cooked pasta with the sauce and pancetta, plate it up, and drop the vegan yolk right in the center. Finish with some fresh herbs and vegan parmesan. It’s a full experience — hands-on, creative, and packed with flavor. Make it when you want to cook something different and impress someone at dinner.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Charcoal spaghetti carbonara with vegan egg yolk

This vegan carbonara recipe combines easier to more technical elements that make one delicious pasta dish. Give it a try when you have the time to get creative and experiment.

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Ingredients

Vegan Egg Yolk

For the puree

• 1 sweet potato medium/ large
• 2 tbsp vegan butter such as Nuttelex melted
• 1 tsp chia seeds
• ½ tsp turmeric powder
• ⅔ cup of water
• ⅙ tsp of black Himalayan salt
• ¼ tsp sea salt

For the water bath

• 1 liter distilled or bottled water
• 1 & ⅔ tsp sodium alginate

To blend with the puree

• ¾ tsp calcium lactate
• 1/16 tsp xanthan gum
• 200 g purée

Tagliatelle Classic Pasta

Classic vegan pasta recipe

• 5 & ½ cups fine semolina flour
• 1 & ½ cups of lukewarm water
• 3 pinches of salt
• 1 tsp olive oil

Smoked Mushroom Pancetta

Pancetta Glaze

• ¼ cup salt
• 2 tbsp black pepper
• 2 tbsp cumin
• 2 tbsp ground coriander
• 2 tbsp smoked paprika
• 2 tbsp nutritional yeast
• 2 cups golden syrup
• ¾ cup liquid smoke
• ¼ cup apple cider vinegar

Mushroom

• ½ kilo / 1.1lb king brown mushrooms

Carbonara Sauce

• 1 cup cashews soaked in water overnight
• 1 & ½ cups olive oil
• 1 cup almond mylk
• 2 & ½ tsp lemon juice
• 1 & ¾ tsp paprika
• 1 tsp salt
• 2 tbsp nutritional yeast

Bringing it all together

• 2 & ½ cups charcoal tagliatelle *For a GF option, use a gluten free tagliatelle. We make our gluten free pastas from chickpea flour.
• ¼ cup smoked mushroom pancetta
• ½ cup carbonara sauce
• ½ cup water
• 2 vegan egg yolks see above
• Leaves for garnish
• Salt to taste
• Plant-based parmesan

Instructions

Vegan Egg Yolk

Make the puree

• To make the purée, wrap sweet potato in foil and roast in the oven at 200°C / 390°F for 50–70 minutes or until it’s soft. Unwrap potato and peel skin, add all ingredients to your blender and blend until smooth. You now have your purée, made with purée talent.

Get ready

• Blend your water and sodium alginate on low for 1 minute, pour into a flat bottom container and leave overnight (this is your water bath). When you are ready to get your sphere on and have your purée ready, take your container out of the fridge and allow it to come to room temperature.
• In the meantime, add your purée, calcium lactate and xanthan gum into the blender and blend for 1 minute. Let both the puree/liquid and alginate bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. Trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form.

Reverse spherification

• Get a round tablespoon or measuring spoon, fill it with your blended purée mix and slowly add it to your water bath. At this time you add as many as you need but make sure they are not touching. Allow them 3–5 minutes to chill in the bath to set. Once set you can keep them in a separate fresh water bowl and they are ready to explode.

Tagliatelle Classic Pasta

• In a bowl or on a wooden board, mix together the flour, the salt, the oil, the color (if you are adding some) and the water. Add the water a little at a time while kneading the pasta, until all the flour comes together in a smooth dough. Some doughs will need more wetness than others to come together. If you are finding it is not quite coming together, slowly add additional lukewarm water, but be careful to not over-do it. Knead for at least 10 minutes, then cover in film and set aside to rest for at least 30 minutes (up to an hour).
• Use a pasta machine or a rolling pin (or a wine bottle) to roll the dough, then cut it into your favorite shape. For those of you rolling with a pin, split your dough into two balls, speaking of which do you know where pasta goes to dance? The meat ball (or for the purpose of this book the eggplant ball). Place one of the dough balls on a floured surface and roll it out until it is thin.
• Dust again with flour to stop it from sticking and loosely roll it up like a roll up. With a ruler or eye test, measure about 8mm (the official width of tagliatelle), and with your best knife cut it into strips. With super clean fingers, unroll them and separate them into bunches (bunch size should be one plate full).
• When you are ready to cook the fresh pasta, drop into plenty of generously salted boiling water for 1 to 2 minutes (the salted water should basically taste like the sea before you put the pasta in)

Smoked Mushroom Pancetta

• To make your glaze, throw all your dry ingredients in a blender and blitz on high. Slowly add your liquids as you go until nice and smooth. Dice your mushrooms into 1cm squares, give a generous coat of the glaze and oven roast on high until golden brown. And it’s as easy as that, just pop in the oven for about 25 minutes at 200°C / 390°F.

Carbonara Sauce

• Soak your cashews. The next day, strain away all the liquid and place the soaked nuts in a big mixing bowl with your mylk, lemon juice, paprika, salt & yeast. Slowly add the nuts into the blender until nice and smooth, slowly adding the olive oil as you go. Season to taste. Store in your fridge for up to 7 days.

Bringing It All Together

• ! If you have made fresh pasta you will only need to cook it in salted boiling water for two minutes. If you are using packet pasta, check the recommended cooking time. Bring salted water to boil (salted water should taste like the beach) and add your pasta.
• In a separate pan on medium heat add half a cup of water, half a cup of carbonara sauce, a quarter cup of your mushroom pancetta and bring to a heat. Drain your pasta, transfer it to the pan with the sauce, add a generous amount of salt and toss it together in the pan until it bands together (about a minute).
• Now you are ready to plate up, transfer to your favorite pasta bowls, cover in plant-parmesan, add your favorite leaves (basil or similar). Now for the final and most eggciting part, add your egg yolk to the center of your pasta (egg marks the spot) and serve immediately.

This recipe was republished with permission from This Cookbook is a Huge Missed Steak by Mark Filippelli. Out in the US on April 8th.

Read more: Quick And Easy Roasted Aubergine And Broccoli Lentil Curry

This article was written by Editorial Team on the PBN Website.

They’re great for sharing at parties, serving as a starter, or enjoying as a quick dinner. You can bake or pan-fry them, depending on your mood. The sticky sauce made from soy sauce, maple syrup, ginger, and sesame seeds adds bold flavor without much effort.

The recipe is fully vegan and easy to follow. You’ll use simple pantry ingredients like flour, plant-based milk, and panko breadcrumbs. Garnish with spring onions and extra sesame seeds, and you’ve got a crowd-pleaser. They’re best served hot, but you can store leftovers in the fridge for a day or two and reheat them later. These wings are a great plant-based comfort food that’s easy and seriously delicious.

Read more: Leek, Cavolo Nero, And Sweet Potato Tart

Sticky cauliflower wings

These vegan sticky cauliflower wings are a great way to utilize lots of cauliflower. The crispy, sticky wings can be eaten alone or with sides.

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Duration50 minutes mins

Cook Time20 minutes mins

Prep Time30 minutes mins

Servings2

Ingredients

• 1 cauliflower
• 90 g plain flour
• 120 ml plant-based milk
• ¼ tsp garlic powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• Panko breadcrumbs to coat
• Spring onions sliced, to garnish

For the sticky sauce

• 4 tbsp dark soy sauce
• 160 ml maple syrup
• 1 tsp cornflour
• 1 tsp sesame seeds plus extra to serve
• Pinch of ground ginger

Instructions

• Preheat the oven to 200°C (180°C fan/350°F/Gas 4).

Prepare the wings

• Separate the leaves from the cauliflower and save to use in another recipe. Separate out the cauliflower florets, breaking them off into “wing”-like shapes.

Mix the batter

• In a large bowl, mix together the flour, milk, garlic powder, salt and black pepper and stir to form a smooth batter.

Coat and bake

• Scatter the panko breadcrumbs into a shallow bowl. Dip the cauliflower pieces into the batter, then toss in the breadcrumbs to coat. Transfer to a baking tray and bake for 20–30 minutes, depending on desired crunchiness.

Prepare the sticky sauce

• Meanwhile, make the sauce. In a saucepan over a low heat, combine the soy sauce, maple syrup, cornflour, sesame seeds and ginger with 120ml (1⁄2 cup) water. Stir and cook for about 10 minutes until thickened.
• Coat the wings When the baked cauliflower wings are ready, pour over the sauce and toss to coat evenly.

Garnish and serve

• Garnish with spring onions and sesame seeds and serve.

Storage

• Best served fresh, but can be stored in the refrigerator for 1–2 days.
• Reheat before serving.

This recipe is reposted with permission from Low Waste Kitchen by Alessandro Vitale (DK) Photographs: Robert Billington 2025.

Read more: Tandoori Tofu Traybake With Cucumber Raita

This article was written by Alessandro Vitale on the PBN Website.

The spices — cumin, sage, coriander, and fennel — bring warmth and depth to the tart. These spices are not only flavorful but also offer health benefits, such as improving digestion and reducing inflammation. The garlic adds a rich, aromatic element, while the pea shoots garnish adds freshness and color.

This vegan tart is great for a light lunch, served on its own or with a side salad. It’s also a wonderful option for gatherings or as part of a brunch spread. The best part is that it’s easy to prepare, and with its mix of vegetables and spices, it offers a healthy, comforting meal. Plus, it’s perfect for meal prep.

Read more: Creamy Vegan Roasted Butternut Squash And Spinach Dhal

Leek cavolo nero and sweet potato tart

Give this sweet potato tart a try, it's great for a light lunch and is easy to make, plus it makes a pretty centerpiece when hosting a small gathering. Additionally at can be served as a starter for about eight people.

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Duration55 minutes mins

Cook Time25 minutes mins

Prep Time30 minutes mins

Servings6

Ingredients

• 2 large leeks
• 2 medium sweet potatoes
• 150 g cavolo nero around four stalks
• 3 cloves garlic
• 1 sheet shortcrust pastry homemade or shop bought, no judgement here!
• Pea shoots to garnish

Spices

• 1 tsp cumin
• 1 tsp sage
• ½ tsp ground coriander
• ½ tsp fennel seeds
• Large pinch salt & pepper

Instructions

• Preheat the oven to 180ºC
• Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes
• While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil
• Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute
• Add the sage, cumin, coriander, fennel, salt and pepper to the pan
• Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes
• If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom
• Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes
• Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and Cavolo Nero into the tart case then bake for a further 5 minutes
• Take out of the oven and garnish with fresh pea shoots.

 I also topped the tart with harissa, however this is completely optional.

This recipe is republished with permission from British Leeks. You can find the original recipe here.

Read more: Tandoori Tofu Traybake With Cucumber Raita

This article was written by Editorial Team on the PBN Website.