This salad is full of flavor and texture. It combines black-eyed beans with herbs like parsley and dill, plus chopped spring onions, bell pepper, and pickled cucumbers. The dressing brings it all together with olive oil, lemon juice, pomegranate molasses, and sumac. The result is tangy, bright, and well-balanced.

It’s perfect as a lunch with crusty bread or as a side dish for dinner. You can make it ahead of time, and the flavors only improve as it sits. This is an ideal recipe for warmer weather or for when you want something light but filling.

Whether you’re meal prepping or hosting friends, this plant-based salad delivers on both nutrition and flavor. It’s a great way to explore Mediterranean and Middle Eastern influences in vegan cooking.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

A protein-packed summer lunch

This black-eyed bean salad is simple and nutritious with lots of fiber and plant protein.

No ratings yet

Servings4

Ingredients

• 320 g dried black-eyed beans or 2 x 570g jars, or 3 x 400g cans (see Note, below)
• 3½ tbsp salt
• 80 g parsley
• 25 g dill
• 8 spring onions
• 1 large red bell pepper about 200g
• 80 g pickled cucumbers or cornichons
• 90 ml extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1 tbsp sumac

Instructions

• Soak the dried beans with 1½ tablespoons of salt in about 1.5 liters (6¼ cups) of water overnight.
• The next day, drain the beans and put them in a large pan (for which you have a lid) adding 2 liters (8½ cups) of water. Bring to a boil, then simmer partially covered for 1 hour or until tender. Add 1½ tablespoons of the salt, simmer for 10 minutes, then drain and set aside to cool for at least 30 minutes. Alternatively, cook with 1 tablespoon of salt and 1 liter (4⅓ cups) of water for about 8 minutes in a pressure cooker.
• Meanwhile, prepare the herbs and vegetables; trim the lower stems from the parsley and dill and finely chop the rest; finely chop the spring onions; dice the pepper and pickled cucumbers. Put them along with the remaining ingredients, including ½ tablespoon of salt, in a large bowl. When the beans have cooled to room temperature, tip them into the bowl and use your hands to toss everything well before serving.

If using jarred or canned beans, simply add them at the final stage of the recipe.

Excerpted from Naturally Vegan: Delicious Recipes From Around the World That Just Happen to Be Plant-Based by Julius Fiedler, published 15 May 2025. Julius shares more on Instagram @hermann, TikTok @bakinghermann, and YouTube @BakingHermann.

Read more: Chickpea And Veggie Pita Pockets

This article was written by Julius Fiedler on the PBN Website.

Javant is celebrated for his creative approach to plant-based cooking, focusing on simple, minimally processed ingredients that deliver maximum flavor. His recipes are designed to be accessible, making healthy eating enjoyable for everyone. In this particular video, he highlights three staple vegan ingredients – oyster mushrooms, young jackfruit, and his homemade cashew-based HV mayo – that serve as the foundation for these delicious salads.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Oyster mushrooms: a meaty plant-based alternative

Oyster mushrooms are a popular choice in vegan cooking due to their tender texture and ability to absorb flavors well. They provide a satisfying, meaty bite that makes them an excellent substitute for chicken in salads.

In the video, Javant uses a pressing technique with a cast iron pan to cook the mushrooms, enhancing their texture and flavor. He seasons them with a blend of spices and coconut aminos, creating a savory base for the first version of the no-chicken salad.

Read more: 10 Vegan Broccoli Recipes

Young jackfruit: the shredded sensation

Javant uses jackfruit to make his second vegan chicken salad. Young jackfruit is known for its fibrous texture, which closely resembles shredded chicken, making it a favorite in vegan cuisine.

Many people avoid jackfruit because of its natural bitterness and high sodium content when canned. Javant tackles both of these issues head-on by thoroughly soaking the fruit beforehand – something he strongly recommends for optimal taste and health.

Once prepped, the jackfruit is cooked with spices and coconut aminos, then mixed with HV Chipotle mayo to create a smoky, flavor-packed version of vegan chicken salad.

HV mayo: the creamy connector

No chicken salad is complete without a creamy dressing, and Javant’s HV mayo serves as the perfect binder for his creations. Made primarily with cashews, this oil-free alternative provides a rich and smooth texture while delivering a wealth of nutrients.

Because it’s made from whole foods, HV mayo avoids processed oils and additives while still offering creaminess and depth of flavor. Javant’s HV mayo comes in various flavors, including a chipotle version that adds a smoky kick to dishes.

Through his innovative use of oyster mushrooms, young jackfruit, and cashew-based mayo, Javant demonstrates that it’s entirely possible to enjoy the comforting flavors of chicken salad without compromising on health or ethics. His approach serves as an inspiration for those looking to explore plant-based cooking, proving that with the right ingredients and techniques, vegan dishes can be both nourishing and indulgent.

For more of Javant’s creative recipes and cooking tips, visit the HealthyVeganEating YouTube channel.

Read more: Cozy Up With This Vegan Chicken And Dumplings Recipe

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

Foster isn’t trying to win Pinterest with these lunchboxes. In fact, she opens the video by explaining that she has three kids, a limited morning window, and like most of us, zero desire to prep lunch the night before. “I only have about five minutes to get it finished and then get us out the door,” she says.

The video features 11 plant-based lunches that are built around variety, protein, and most importantly, foods her child actually eats. Peanut butter, tofu, vegan deli slices, and fortified plant milks all play a role in helping her vegan kid get the calories and nutrients they need. Foster even runs each meal through Cronometer to check for protein content, which often exceeds the daily recommended amount for her child’s age group.

Read more: Peanut Butter Noodles: A Weeknight Favorite

Kid-friendly packed lunches

Her child’s school has no restrictions on common allergens like peanuts or tree nuts, which gives her greater flexibility in what she packs. But she also includes plenty of creative, kid-friendly lunch ideas suitable for schools that ban different food allergens.

Here’s a breakdown of some of her favorite lunches, why her kid likes them, and how they contribute to a balanced vegan diet. You can find her full line-up of lunches in the below video.

Peanut butter sandwich with carrot sticks, hummus, and blueberries

Foster likes this one for its ease, balance, and the fact that it does not include anything unhealthy. “You’ve got vitamin A from the carrots… antioxidants from the blueberries… we have lots of healthy carbs, we have lots of healthy fat from the peanut butter, from the hummus as well.”

It’s basic, fast, and a regular in the rotation.

Deli slice sandwich with vegan cheese, cantaloupe, and Smokehouse almonds

One of her kid’s favorites: a sandwich with vegan mayo, dairy-free cheese, and deli slices. Paired with cantaloupe and smokehouse almonds, it checks the flavor and nutrient boxes.

Foster highlights the cantaloupe for its vitamin C, which helps with iron absorption.

Baked tofu, cinnamon and apple wrap, pretzels, fruitlet gummies, and cantaloupe

A creative spin with a wrap that combines peanut butter, cinnamon, and apple slices. It was such a hit, Foster made it again the next day. This one also features baked tofu, pretzels, fruit gummies, and of course, cantaloupe. Foster says she’s made the tofu for years and her kid now loves it.

“They ate all of this during lunch,” she says – which, let’s be honest, is a win in any parent’s book.

Homemade pizza with strawberries and a Larabar

A slice of Sunday’s leftover homemade pizza made with a pizza stone and mostly whole wheat dough, vegan pizza cheese, tomato basil sauce, and plant-based crumbles. “The red sauce is just the Trader Joe’s… marinara,” she explains.

Rounded out with strawberries, a Larabar, and a marshmallow. Easy and delicious!

Cheesy slices sandwich with strawberries and a marshmallow

Another sandwich lunch, this time with vegan cheese, deli slices, mayo, and whole wheat bread, served with strawberries and a marshmallow treat. Quick and reliable.

Garlic deli sandwich with carrot sticks and a homemade granola bar

This sandwich features vegan mayo and deli slices on whole wheat sprinkled with garlic grown in the backyard (yes, really). “I swear, that’s still my top tip for getting kids to eat vegetables is to just grow stuff. They will be so excited to go out and pick it and eat it,” says Foster.

Served with carrot sticks and peanut butter, her kid’s preferred veggie dip, and a dense, homemade granola bar made with multiple nuts and toasted oats.

Foster calls the bar “the perfect level of sweetness,” noting that one little rectangle is very dense and packs lots of calories.

But what about the protein?

Foster tackles the age-old vegan question head-on. She entered all the lunches into Cronometer, revealing that most hover around or exceed 15 grams of protein, which is more than enough for a school-aged child’s lunch.

“Even with a kid being vegan, possibly needing a bit more protein due to bioavailability issues… if your kid is eating a variety of food – not just fruit, veggies, and rice – it’s pretty much impossible for them to not get plenty of protein,” she says.

Foster recommends ensuring vegan kids get B12 (through supplements), iodine (via a multivitamin), and vitamin A (from carrots and sweet potatoes). She also encourages parents to lean on fortified plant milks for calcium and keep iron and omega-3s in mind.

You should always consult your doctor if you have questions about your child’s diet.

For those curious about the lunchbox itself, she uses a leakproof bento-style box, which she hand washes and has found durable and ideal for early elementary-aged kids.

And as for what really matters? “This is all stuff that my kid likes – or at least doesn’t hate,” she says. That’s the goal.

You can find more plant-based tips and recipes on the Unnatural Vegan YouTube channel.

Read more: Budget-Friendly Vegan Meal Prep Ideas – Under $10 Per Day

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

Tofu pairs beautifully with apples, red onions, and red pepper, all brought to life with a punchy marinade made from tamari, miso paste, maple syrup, lemon juice, and a touch of sesame oil. It’s the kind of umami-rich glaze that caramelizes just right over the grill.

Whether you’re hosting a backyard BBQ or packing for a picnic, these skewers are a simple yet crowd-pleasing option that prove plant-based food can be full of flavor. Serve them hot off the grill or chill them for a refreshing side dish.

Read more: 11 Savory Vegan Peanut Butter Recipes

A vegan BBQ dish to remember

This tasty, protein-packed dish is sure to be a crowd-pleaser at your summer BBQ

5 from 1 vote

Servings3

Ingredients

• 1 block of tofu
• 1 Jazz apple
• 2 red onions cut into small quarters
• 1 red pepper – deseeded and cut into pieces

For the marinade:

• 1 tbsp tamari sauce
• 1 tsp miso paste
• 1 tsp maple syrup
• The juice of 1/2 lemon
• 1/2 tbsp sesame seed oil

Instructions

• Mix all the marinade ingredients into a small bowl. Cut the tofu into cubes, place into a large bowl and pour over the marinade. Cover it with a plate and let it marinate for 2-3 hours or even better overnight if you can.
• Assemble the skewers by alternating the vegetables and apple with tofu. You should have some marinade left at the bottom of the bowl.
• Brush it all over the skewers, making sure all the veggies are coated.
• Cook the skewers on the BBQ for about 5-6 minutes each side or until the veggies are cooked.

Read more: Grilled Peaches With Raspberry Glaze And Coconut Cream

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

Peanuts are a pantry staple in many homes. They’re affordable, high in protein, and easy to use. Peanut butter takes it a step further. It’s thick, flavorful, and blends smoothly into sauces, dressings, and marinades. Just a spoonful can turn a simple bowl of noodles or vegetables into something filling and exciting.

In vegan cooking, peanut butter helps bring creaminess to a dish. It balances heat, works well with garlic, ginger, and soy, and pairs beautifully with tofu, grains, or fresh vegetables. Some recipes also include whole peanuts, adding crunch and extra protein.

These recipes make a strong case for using peanut butter beyond toast. Whether you’re meal-prepping lunch or cooking a quick dinner, peanut butter brings both comfort and versatility to the table. If you’re a fan of nutty flavors, this list of savory vegan peanut butter recipes is packed with ideas to enjoy peanut butter in savory, tasty ways.

Read more: From Butter To Goat’s Cheese: 9 Homemade Vegan Dairy Recipes

Sticky miso aubergine and smoked tofu

This sticky miso aubergine and smoked tofu dish by Katy Beskow is full of plant protein thanks to the tofu and flavorful thanks to the miso and peanut butter. All you need for this dish is to roast your tofu aubergine chunks, make a miso peanut butter sauce, and mix. Smoky tofu and tender aubergine pair well with rice or veg like tenderstem broccoli in this dish.

Find the recipe here.

Satay chickpea and quinoa salad

Next, try this satay chickpea and quinoa salad from Sophie Waplington. It’s made with tricolor quinoa, carrots, red cabbage, and cucumber. The protein in the dish comes from the chickpeas, tofu, peanut butter, and quinoa. Nuts, coriander, lime, and chili flavor this tasty take on satay.

Find the recipe here.

Vegan spring roll salad

This gluten-free spring roll salad from Danielle Brown comes together with simple ingredients like red cabbage, thin rice noodles, cucumber, carrots, and bell pepper. The creamy peanut dressing is the star of the show, making all the ingredients perfectly creamy, a little spicy, and flavorful.

Find the recipe here.

Tofu skewers with spicy peanut sauce

For a sweet and spicy dish that features a peanut sauce, try these tofu skewers by It’s All Good Vegan. The 30-minute meal serves three people and is easy to make. All you need is firm tofu and a soy, maple, and sriracha marinade to make your skewers. Then, after grilling, make a spicy peanut sauce and serve with rice or flatbreads.

Find the recipe here.

Crunchy peanut salad

For something bright and refreshing, try this high-protein crunchy peanut salad by Natlicious Food. It’s easy to make, contains edamame, and a good dose of fiber from the cabbage. This speedy salad takes 15 minutes to make and has a very simple peanut butter dressing that makes the whole salad extra tasty.

Find the recipe here.

Rainbow peanut noodles

Danielle Brown’s rainbow peanut noodles are a must-try. The recipe is super simple and great for dinner. With a creamy peanut butter dressing to coat various veggies and thin noodles, the dish is done in 25 minutes. Enjoy cabbage, spinach, edamame, and bell pepper coated in a maple, peanut, sriracha soy dressing finished with sesame seeds for garnish.

Find the recipe here.

Read more: 21 Kid-Friendly Vegan Recipes

Peanut miso chickpea salad sandwich

Next is this peanut miso chickpea salad sandwich by Catherine Perez. This easy lunchtime treat is made in only 10 minutes. Mash chickpeas with miso, peanut butter, and sriracha sauce, then put them on sourdough and add the fixings. Lettuce, cabbage, tomatoes, cucumbers, sprouts, mustard, vegan mayo, and sesame seeds are used here

Find the recipe here.

15-minute peanut butter stir fry

In 15 minutes, you can have a quick peanut butter stir-fry done and ready for dinner. This recipe comes from So Vegan and uses simple ingredients. The stir fry contains broccoli, chickpeas, mange tout, carrot, and yellow pepper. Those ingredients are covered in a peanut butter, soy, and sriracha sauce. The stir-fry tops rice and is served with lime, coriander, and roasted peanuts.

Find the recipe here.

Coconut and peanut butter curry

A coconut and peanut butter curry is just what you need after a long day. This recipe from Clean Food Dirty Girl is full of vegetables and goes well with brown rice. With typical curry spices, zucchini, sweet potato, bell peppers, carrot, onion, and kale, there’s lots of variety. The protein in this curry is chickpeas, and coconut milk and peanut butter make the creamy sauce.

Find the recipe here.

Quick peanut butter noodles

Want noodles made in minutes? Try these 5-minute cold peanut butter noodles by Cheynese Khachame. Quickly boil some noodles while you make the dressing in a frying pan with garlic, scallions, gochugaru, sugar, soy sauce, and peanut butter. Simply drain your noodles, add your dressing, and garnish with scallions and peanuts for a tasty meal.

Find the recipe here.

Creamy satay pasta

The last of the savory vegan peanut butter recipes is this creamy satay pasta by Romy London. This satay pasta recipe is nutritious and comforting. Choose any pasta you like, cook some butternut squash, cavolo nero, tinned sweetcorn, and cannellini beans together, and cover in a smooth peanut butter sauce.

Find the recipe here.

Read more: 10 Vegan Broccoli Recipes

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

With over 500,000 subscribers, Hutchings has built a reputation for no-nonsense, plant-based recipes that cater to vegans who want flavor and functionality. In this video, she reflects on her shifting health priorities. “I feel like I spent my 20s kind of just like eating whatever I wanted as long as it was vegan,” she says. Now in her late 30s, she focuses more on protein and hormone support. The recipes she shares use ingredients that many vegans already have on hand – soy milk, beans, tofu, and miso – making them budget-friendly and accessible.

Read more: ‘Why I Love These 4 Underrated Vegan Protein Sources’

Breakfast: coffee protein smoothie

Hutchings starts her day with a coffee-flavored smoothie. It includes soy milk, protein yogurt (with 12g of protein), unflavored plant-based protein powder, and peanut butter blended with agave. She also adds two shots of decaf espresso for flavor.

The smoothie balances fats, protein, and fiber, helping regulate blood sugar and reduce late-night snacking. “Having a breakfast does set me up to not eat as late into the night and also keeps my blood sugar level pretty stable,” she explains.

Soy milk and nut butter contribute to the protein count, and skipping the banana keeps the flavor profile neutral for coffee lovers. It’s a high-protein option that’s both creamy and customizable.

Lunch: miso white bean dip with naan chips and impossible crumble

Lunch is an improvised fridge clean-out turned gourmet. Hutchings blends cannellini beans, roasted garlic, miso, lemon juice, olive oil, and aquafaba into a protein-rich dip. She toasts leftover naan into chips, fries up some Impossible Meat, and finishes it all with parsley, chili crisp, and cherry tomatoes.

Beans and Impossible add a double hit of protein, while the topping brings color and crunch. “I knew it was going to be good, but this is really good,” she says.

This dish highlights how leftovers and pantry staples can be transformed into something hearty and tasty. It’s a strong reminder that high-protein vegan meals don’t have to be bland or repetitive.

Read more: ‘Why I Love These Easy, One-Pot, Protein-Packed Vegan Dinners’

Dinner: spicy sesame ramen with soft tofu and edamame

For dinner, Hutchings leans into comfort food with a twist. She uses a high-protein vegan ramen (21g per serving) as the base and adds corn, spinach, soft tofu, edamame, tahini, garlic chili oil, soy milk, and the included ramen broth packet.

The tahini and soy milk make the broth creamy and rich. Tofu and edamame add even more plant protein. “Ramen is always in the rotation… it just hits so good,” she says.

Despite being a cozy, comforting dish, the ramen packs in fiber, iron, and protein. It’s a great example of how to build a nutritious vegan dinner without giving up flavor or texture.

Hutchings’ video delivers on its promise – no bland food, just gains. With her realistic approach and use of affordable, familiar ingredients, this day of meals is proof that high-protein vegan eating can be both exciting and sustainable.

You can find more nutritious vegan recipes on the Edgy Veg YouTube channel.

Read more: Sheet Pan Crispy Black Pepper Tofu – With 34g Of Protein

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

Ama is a UK-based vegan recipe creator celebrated for her commitment to natural, flavorful cooking. With multiple cookbooks and a thriving online community, she continues to showcase just how exciting vegan food can be. In this new video, she leans into staple vegan ingredients like jackfruit, mushrooms, walnuts, and lentils to build meaty textures and vibrant flavor – no mock meats required.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Scotch bonnet, onion, garlic and ginger: a punchy flavor base

When making her vegetable patties, Ama says “the more veggies the better” in the filling. She uses sweet potato, carrot, cassava, onion, garlic, and ginger, all chopped up small.

To build the curry flavor in her vegetable patties, Ama blends Scotch bonnet peppers with onion, garlic, and ginger to create an aromatic paste. This blend forms the foundation of the curried filling, giving the patties a deep heat balanced by sweetness from vegetables and creaminess from coconut milk.

Oyster mushrooms, walnuts & lentils: a whole food ‘meaty’ mix

For her meat-style patties, Ama skips store-bought substitutes. Instead, she combines finely chopped oyster mushrooms, ground walnuts, and cooked black lentils. The result is a savory, protein-rich filling that mimics the texture of minced meat.

Oyster mushrooms are rich in fiber and antioxidants. Walnuts contribute omega-3 fatty acids and a satisfying crunch. Lentils bring plant-based protein and gut-healthy prebiotics.

“Doing these natural flavors with mushrooms and walnuts and lentils – it’s just a lot fresher, a lot more natural,” Ama says. “It’s nicer on your tummy and it’s got a lot more fibers to feed your gut bacteria.”

Read more: Vegan Mushroom And Guinness Pie

Plant-based shea butter pastry: rich, flaky, and dairy-free

Ama achieves her signature flaky crust using a plant-based butter made mostly from shea butter. The high fat content is key to creating layers in the pastry, especially when combined with turmeric, curry spices, and a clever lamination technique involving frozen grated butter. Once chilled and folded multiple times, the dough bakes into golden, crisp layers that surround the rich fillings.

With this recipe, Rachel Ama proves that vegan patties can be just as indulgent and flavor-packed as their meat-filled counterparts. Whether filled with spicy root vegetables or a hearty, nutty mince, both versions offer a celebration of Caribbean flavors – wrapped in perfectly flaky pastry.

You can find more plant-based recipes on the Rachel Ama YouTube channel.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

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

You can make these in the Instant Pot, which gives you that “marinated overnight” taste in just a few minutes. Don’t have one? The stovetop works too. Just simmer and let the carrots soak up all that flavor before browning.

The real fun comes in how you serve them. Try them chili-cheese style, pile on classic fixings like ketchup and pickles, or go tangy with mustard and sauerkraut. They’re totally kid-friendly and easy to prep ahead for parties, picnics, or casual weeknight dinners.

These carrot dogs are oil-free, gluten-free adaptable, and packed with flavor. They’re fun to make, even more fun to eat, and guaranteed to impress skeptics. Throw them in a bun, add your favorite toppings, and take a bite of plant-based comfort food done right.

Read more: Vegan Loaded Focaccia Slab

How to make vegan carrot dogs

For sunny days, family cookouts, or even picnics, these carrot dogs are no fuss and fully plant-based.

5 from 1 vote

Servings7

Ingredients

• 8 medium carrots peeled or unpeeled, stems removed, and several lengthwise slits added (520 g)

Marinade

• ½ cup low-sodium vegetable broth or stock 120 ml
• ¼ cup apple cider vinegar 60 ml
• 3 tablespoons low-sodium soy sauce use low-sodium gluten-free soy sauce or tamari if gluten sensitive
• 1½ teaspoons vegan Worcestershire sauce use vegan gluten-free if gluten sensitive
• 1½ teaspoons 100% pure maple syrup
• 1½ teaspoons yellow mustard
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika powder
• ¼ teaspoon fresh cracked black pepper about 10 turns

Instructions

• Prep your carrots and set aside for now. (Tip: Round the ends of your carrots with your veggie peeler for a traditional “hot dog” shape.)

Instant Pot

• Place all of the marinade ingredients into the inner pot your Instant Pot (IP) and whisk to combine.
• Place the carrots into the IP, toss gently to coat in the marinade, then lock the lid into place, making sure the nozzle is in the sealing position.
• Use the Manual (or Pressure Cooking) mode and set the timer for 3 minutes. Use the quick release method when the timer goes off.
• If serving the same day, leave on “keep warm” setting until ready to brown and serve. If preparing the carrots at least a day in advance, remove the lid and allow the carrots to cool completely after all of the pressure has released. Once cool, transfer the carrots and marinade to a resealable bag or airtight container and store in the refrigerator until ready to brown and serve, up to five days.

OR Stovetop

• Place all of the marinade ingredients into a pot and whisk to combine. Choose a pot large enough to hold the carrots without having to break them.
• Place the carrots into the pot and cover with a lid. Bring to a boil over high heat, then lower the heat and simmer for 7–10 minutes, or until the carrots are tender enough for a fork to pierce, but not mushy. Cooking time will vary based on the size of your carrots.
• Remove from the heat, take the lid off the pot, and allow the carrots to cool completely. When the carrots are cool, transfer them along with the marinade to a resealable bag or airtight container, and store in the refrigerator until ready to brown and serve.

Browning the carrot dogs

• When ready to serve, heat a skillet over medium-low heat for 2 minutes (cast iron works best), then remove the carrots from the marinade and transfer to the skillet. Discard the marinade (unless you’re not serving all the carrots at once).
• Cook the carrots for about 7–10 minutes, turning them over frequently, until browned on the outside and heated all the way through. Feel free to grill your dogs instead.
• Pop on whole wheat, sprouted, or gluten-free buns, pile on the toppings, and enjoy!

Add toppings like vegan chili cheese, ‘the works’ (ketchup, mustard, pickles or relish, and onion), Chicago-style, or with sauerkraut.

This recipe was created by Clean Food Dirty Girl. Start a trial to Meal Plan Club for more plant-based and oil-free recipes like this. Photos by Amber Asakura.

Read more: Sheet Pan Crispy Black Pepper Tofu – With 34g Of Protein

This article was written by Molly Patrick on the PBN Website.

This dish makes for a great appetizer or a topping for a vegan cheese plate. The combination of agave syrup and pepper gives the figs a slight sweetness with a gentle kick, making it a tasty option for any occasion. Whether you’re looking for a plant-based starter or a fun, savory-sweet snack, peppered agave figs deliver both in one bite. Plus, using fresh figs gives this dish a seasonal touch that works well for summer or fall gatherings.

Note: You can find the recipe for the Basil Soy Ricotta here.

Read more: High Protein Lasagna Roll Ups

Preparing the peppered agave figs

Figs go notoriously well with savory items like dairy-free cheese and nuts. Try these peppered agave figs for a perfect blend of sweet and savory.

5 from 1 vote

Servings4

Ingredients

• 1 tablespoon canola oil or oil of choice
• ¼ cup Basil Soy Ricotta
• ¼ cup agave syrup
• ¼ teaspoon freshly ground black pepper
• 12 large fresh figs

Instructions

• Heat the oil in a medium skillet over medium-high heat. Add the ricotta and cook for 5 to 10 minutes, stirring occasionally, until it browns on the bottom and acquires a drier texture.
• In a small bowl or measuring cup with a pouring spout, stir the agave syrup and pepper together.
• Partially quarter each fig, starting at the stem end and stopping ½ inch before the bottom so that you have a reservoir to hold the filling.
• Gently press each fig open. Spoon 1 teaspoon of the cooked ricotta into the center of each. Arrange on plates or a pretty serving platter and drizzle the peppered agave syrup over the top.

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

Read more: Vegan Harissa Tofu Wrap

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

Many people still assume vegan burgers are bland or uninspired, but this recipe proves otherwise. A mix of tamari, finely grated apple, and red onion brings an umami-sweetness, while carrot adds moisture and a hint of earthiness. You can even dial up the heat with a splash of hot sauce if you’re feeling adventurous. The result is a burger that’s anything but boring – rich, balanced, and full of whole-food ingredients.

Serve them in a toasted bun with fresh tomato, creamy avocado, and a tangy crunch of sauerkraut or pickle. Add crisp lettuce or rocket, a swipe of vegan mayo, and you’ve got a vibrant, flavor-packed centerpiece for your next cookout. These burgers are easy to prep ahead and perfect for sharing – ideal for summer gatherings where good food brings everyone to the table.

Read more: 12 Vegan Family Dinner Ideas

Who said veggie burgers have to be boring or bland? This tempeh and Jazz Apple burger has been my summer obsession and I absolutely love making a big batch of them to store in the freezer for when I have no time for cooking. These burgers are also a great crowd-pleaser and I absolutely love the combination of the tempeh, black beans, red onion, and carrot, which creates such a wonderful and flavorsome burger. My favorite way of serving them is with creamy avocado, sauerkraut, and a generous dollop of vegan mayo.

5 from 1 vote

Ingredients

• 1 block of tempeh (about 200g)
• 1 cup of rinsed and drained black beans
• 3/4 cup of oats
• 1 carrot, roughly chopped
• 1/2 Jazz Apple, finely grated
• 1 small red onion, chopped
• 2 tbsp tamari sauce
• A generous sprinkle of black pepper
• Optional: 1-2 tbsp of hot sauce

To serve:

• Burger buns
• Sliced avocado
• Sliced tomato
• Lettuce or rocket
• Sauerkraut or pickle
• Vegan mayo

Instructions

• Slice the tempeh into pieces and place it into a pan covered with boiling water. Cook the tempeh on a medium heat for 10 minutes.
• Drain the tempeh chunks and place them in the food processor with all the other ingredients for the patties. Blitz everything for a few seconds until you have a chunky paste.
• Don’t over process it as you don’t want to end up with a puree.
• Shape the mixture into patties and place them on a baking tray covered with parchment paper. Bake them in the oven for 20 minutes.
• Remove them from the oven and let them cool down for few minutes. You can either eat them as they are or if you want to add a lovely smoky flavour, just brush them with some oil and place them on the barbecue for few minutes each side.
• To assemble the burger spread a layer of mayo on the bottom half, add the greens, the burger, tomato, avocado and sauerkraut or pickle.

You can store the patties in the fridge for a week or so and they are also suitable for freezing.

 

Read more: High-Protein ‘Pizza Night’ Salad

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

The wrap layers crispy tofu glazed in harissa and maple syrup with a creamy mint coconut yogurt sauce. It all comes together quickly, making it a great choice when you’re short on time but still want something fresh and filling.

You can wrap it up and take it on the go, or serve it warm straight from the pan. The lemon wedge on the side adds a bright finish that cuts through the spice and richness. Use your favorite flatbread or wrap, and don’t hold back on the minty yogurt – it ties everything together.

Read more: This Caesar Chickpea Pitta Pocket Is The Ultimate Veganuary Lunch

Whip up the wraps

This simple harissa tofu wrap has a great mix of flavors: spicy harissa, cool minty yogurt, and zingy lemon. Try it out for a super speedy meal.

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Servings2

Ingredients

• 1 block of firm tofu
• Olive oil for frying
• 1 lemon
• 3 tablespoons harissa
• 2 tablespoons maple syrup
• 2 tablespoons fresh mint finely sliced
• ½ cup coconut yogurt
• 2 large handfuls of spinach finely sliced
• 2 wraps or flatbreads
• Sea salt and black pepper

Instructions

• Cut the tofu into six long slices, about ¼ inch thick, then pat dry with paper towels.
• Heat a drizzle of olive oil in a nonstick skillet and add the tofu slices. Let cook for 4 minutes on each side, until golden and crispy.
• Meanwhile, juice half of the lemon and mix the juice with the harissa and maple syrup in a small bowl, whisking to combine. Cut the remaining lemon half into wedges.
• Mix the mint and yogurt together, and season with salt and pepper to taste.
• Add three-quarters of the harissa and maple glaze to the skillet and let cook until each piece of tofu is evenly coated in the mixture (about 30 seconds to 1 minute).
• Spread half the mint and yogurt mixture onto the center of each wrap, layer with the spinach and the glazed tofu. Drizzle with any extra glaze from the pan, then top with the remaining glaze from the bowl.
• Roll up the wraps and serve immediately with lemon wedges (a little squeeze of lemon adds great acidity).

Excerpted from How To Go Plant-Based by Ella Mills, published in 2022 by Yellow Kite, an imprint of Hodder & Stoughton. Recipe photography by Clare Winfield.

Read more: Creamy Tuna And Leek Pasta

This article was written by Ella Mills on the PBN Website.

The salad mixes thin rice noodles with cucumber, cabbage, carrots, and bell pepper. Fresh cilantro and green onions add even more flavor. A creamy peanut dressing ties everything together, and a sprinkle of peanuts and sesame seeds gives a great crunch.

It makes around eight servings, so it’s a great choice when you’re feeding a family or hosting friends. You can also prep it ahead and store leftovers for up to three days. It holds up well and makes an easy grab-and-go vegan lunch.

If you want something colorful, fresh, and filling without spending hours in the kitchen, this spring roll salad is a great option.

Read more: Chickpea And Veggie Pita Pockets

Making the spring roll salad

If you're not in the mood to make spring rolls but you're really craving them, try this spring roll salad bowl. It's made in under 30 minutes and serves up to eight people.

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Duration25 minutes mins

Cook Time5 minutes mins

Prep Time20 minutes mins

Servings8

Ingredients

For the spring roll salad

• 12 oz (340g) thin rice noodles
• 1 large cucumber julienned
• 1 cup thinly sliced cabbage
• 2 large carrots julienned
• 1 large red bell pepper ribs and seeds removed, thinly sliced
• ¼ cup chopped roasted peanuts
• ⅓ cup chopped fresh cilantro
• ¼ cup sliced green onion
• 2 batches creamy dreamy peanut dressing see below
• 2 tsp sesame seeds

For the creamy dreamy peanut dressing

• ½ cup natural peanut butter
• 3 tbsp coconut aminos
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sriracha
• ½ tsp garlic powder
• ¼ tsp ginger powder
• 1 tbsp toasted sesame oil
• ¼ tsp salt

Instructions

For the spring roll salad

• Cook the rice noodles according to package instructions. Rinse with cold water, drain, and place in a large bowl.
• To the large bowl, add the cucumber, cabbage, carrots, bell pepper, peanuts, cilantro, and green onion.
• Pour the dressing over top (as little or as much as you’d like).
• Toss with tongs, garnish with sesame seeds, and serve!

For the creamy dreamy peanut dressing

• To a bowl, add all the ingredients and 1/3cup water. Whisk together until well combined.

Republished with permission from DK Publishing and Danielle Brown founder and CEO of the wildly popular plant-based lifestyle brand, HealthyGirl Kitchen. Find her new cookbook Life Changing Salads here and her Instagram here.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

This article was written by Danielle Brown on the PBN Website.

If you’re looking to increase your protein intake while keeping meals dairy-free and plant-based, The Happy Pear have created an innovative version with a hidden high-protein ingredient: tofu sheets. Combined with a few other smart whole food swaps, this lasagna is built to nourish.

Founded in 2004 by Irish twins Steve and Dave Flynn, The Happy Pear began as a small veg shop in Greystones, Ireland. Over two decades, it’s grown into a plant-based movement with a café, bakery, online courses, bestselling cookbooks, over 80 food products, a regenerative farm – and nearly two million followers across social media. Their goal? “To help you get healthier and be happier,” they say.

Their lasagna recipe, shared on YouTube, reflects that ethos: gluten-free, dairy-free, made from real ingredients, and packed with flavor.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

Lasagna ingredients with a protein punch

The base of the lasagna is a bolognese-style sauce made from red onions, garlic, carrot, and chili. Instead of meat, the brothers add cooked lentils and chopped walnuts. Both are rich in plant protein, with lentils bringing bite and about 18g of protein per cup, while walnuts contribute healthy fats and around 15g of protein per 100g.

Sun-dried tomatoes and passata are added for sweetness and richness. Then comes a handful of fresh spinach — not only for color, but also to bring iron, calcium, and a small protein boost.

For the white sauce, the brothers blend soaked cashew nuts with oat milk, lime juice, garlic powder, black pepper, and a pinch of salt. The result is a creamy béchamel that’s completely dairy-free but still rich and smooth. To lighten the fat content while keeping it indulgent, they add a measured amount of olive oil.

Seasonings like tamari and maple syrup elevate the umami and balance the acidity. The result is a sauce that Dave calls “a taste sensation.”

Read more: Cauliflower, Butter Bean, And Chard Dhal

The secret ingredient: tofu sheets

Instead of pasta, the lasagna uses tofu sheets – thin, papery slices made from compressed tofu. These sheets are high in protein (around 30g per 100g), naturally gluten-free, and cook into a soft, layered texture.

Tofu sheets are commonly used in Asian cooking and are available in many international or Asian supermarkets. They often come dried or fresh and can also be used in soups, stir-fries, or as wrappers for spring rolls and dumplings.

While traditional lasagna made with wheat pasta can still be healthy, this version is ideal for those wanting to boost their protein, avoid gluten, or simply try something new. Steve describes the finished dish as “a sturdy lasagna packed full of protein, packed full of flavor, and packed full of plant diversity.”

You can find more recipes on The Happy Pear YouTube channel.

Read more: Chickpea And Veggie Pita Pockets

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

Millions of people in the UK currently identify as vegan or plant-based, while 10 percent of the population is either cutting out or cutting back on animal products. For many, health and the environment are key motivators for a dietary shift towards plant-based eating. A growing body of evidence indicates that plant foods can have health benefits and aid overall longevity.

Around 7.5 million people in the UK are under 10 years old, and many kids will participate in parents’ evolving lifestyles. Medical and nutrition experts agree that well-planned, nutritious vegan and plant-based diets are safe for people of all ages, including children.

A significant number of UK children are also interested in plant-based food and sustainability themselves. In 2021, BBC Good Food surveyed 1,004 children aged five to 16 and found that eight percent were plant-based and 13 percent were vegetarian. An additional eight percent expressed interest in becoming vegan, and 21 percent expressed interest in becoming vegetarian.

Despite this interest, encouraging some kids to eat fruit and vegetables can still be a challenge. As reported by the British Dietetic Association, many adults eat four portions per day out of the recommended five, while most children eat just three.

For those looking to boost their intake, studies indicate that cooking fruit and vegetables regularly in different ways – by trying out different recipes, for example – encourages regular consumption, as does adding extra legumes and veggies to go-to meals and sauces.

Read more: How To Get Kids To Eat More Fruit And Vegetables, According To Research

20 kid-friendly vegan recipes

These recipes emphasize nutrient-density and flavor, but many are also simple to prepare and quick to cook. All are easy to customize and adapt, and include popular staples like peanut butter, pasta, cheese, and pancakes, which are favorites even among selective eaters. Many of them also include fresh fruit, vegetables, and other five-a-day ingredients like legumes.

15-minute angel hair pasta

This dish features angel hair pasta, white beans, whole tomatoes, and kale, while dill, lemon, and vegetable stock add flavor and depth. It comes from 15-Minute Vegan Meals by Janet Gronnow – aka Munchmeals By Janet – and this dish is filling, tangy, and packed with nutrients. Top it off with fresh dill and a little olive oil, and serve with a summery side salad.

Find the recipe here.

Indo-Chinese pulao

This recipe from Priyanka Naik’s The Modern Tiffin combines flavors from Indian and Chinese cuisine for an aromatic and nutritious meal. It conveniently features leftover rice and adds sautéed veggies, garlic, and ginger, with optional green chillis for spice-fans.

Find the recipe here.

Apple and coconut dhal

JAZZ Apple created this wholesome dhal recipe with ingredients that take just 10 minutes to prepare before cooking. Furthermore, simmering the lentils and apple together gives the dish a slightly sweet, fruity flavor and striking green-tinted color. This version serves eight people.

Find the recipe here.

Vegan butter chickpea curry

Romina Callwitz of Romy London swaps chicken for beans in this vegan butter chickpea curry. It’s creamy, savory, and hearty, just like the traditional version. Using chickpeas as its meat-free star ingredient packs in additional protein and fiber. Chickpeas also contain iron, magnesium, potassium, and folate, which are essential nutrients for people of all ages.

Find the recipe here.

Vegan apple pie nuggets

This recipe comes from Mark Filippelli’s punny and informative This Cookbook is a Huge Missed Steak. The “nuggets” are fun and sweet with a nutritious Pink Lady apple center, but you can swap in your favorite apples and spices, or gluten-free flour, as preferred.

Find the recipe here.

Oatmeal cookie granola

This oatmeal cookie granola comes from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas, and is perfect for older children and young people to make themselves. (Though the recipe is also perfect for younger children with some adult supervision.) The granola is crunchy and sweet, with simple methods and additional nutrients from nuts and seeds.

Find the recipe here.

Easy peanut butter noodles

Cheynese Khachame’s Oodles and Oodles of Vegan Noodles: Soba, Ramen, Udon & More includes this super-simple recipe for peanut butter noodles. The sauce is creamy and umami, with a flavor that is greater than the sum of its (deceptively simple) parts. Most of the ingredients are likely pantry staples, and it can be adapted to suit what you have available.

Find the recipe here.

30-minute plantain and brown lentils

This recipe does exactly what it says on the tin: it’s a plantain and brown lentil-based dish that takes just 30 minutes to prepare, cook, and serve. It comes from Plentiful by Denai Moore, and is rich in both flavor and nutritional density. Serve it with thick dairy-free yoghurt and a hot pistachio and corn nut dressing.

Find the recipe here.

Italian veggie sheet bake

This dish comes from One-Pan Vegan by Lucy Hosier and serves four. It’s quick and simple, both in terms of prep and cleaning up, and is a rich, vinegary, sweet, and flavorful meal that places vegetables front and center. Serve it with hard-baked bread and a sprinkle of basil.

Find the recipe here.

Vegan cheesy hamburger pasta

Lauren Boehme Hartmann’s Delicious AF Vegan includes this recipe, which is a plant-based reinvention of Hamburger Helper-style American cheeseburger pasta. The vegan mince is well-seasoned, and the dairy-free cheese sauce is rich and savory. Serve it with garlic bread or a quick salad for some added color, and finish the pasta off with classic burger toppings.

Find the recipe here.

High protein ‘bubble bagel bites’

This recipe is from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving by Halle Burns, and makes six high-protein bagel bites that are ideal for breakfast. The bites are made with vital wheat gluten, which is the same ingredient used in seitan. They pair well with vegan cream cheese (DIY recipe included), and can be topped off with everything bagel seasoning.

Find the recipe here.

Easy strawberry sandwich biscuits

Natali Eleftheriou of Natlicious Food created this recipe for strawberry shortbread sandwich biscuits. They can be made with pantry staples and are ideal for a family baking session. The filling is fruity, and the shortbread is crumbly, making them perfect for dunking in plant milk.

Find the recipe here.

4-ingredient vegan crepes

You can easily make these crepes sweet or savory to suit your family’s tastes. The recipe comes from Viva!’s Vegan Recipe Club, and the light, thin pancakes are super simple to make. They pair well with sautéed vegetables and scrambled tofu, as well as diced fresh fruit. You can even make a base batter and prepare both: savory for dinner and sweet for dessert.

Find the recipe here.

Chai-spiced cinnamon rolls

This recipe also comes from Elaine Skiadas, and the chai spice gives a fresh new flavor to classic cinnamon rolls. The rolls need to rise twice, but the dough can be prepped the previous night before baking first thing. These rolls are also topped with sticky maple glaze.

Find the recipe here.

Chickpea, coconut, and cauliflower curry

This warming curry is included in Melissa King’s 2016 cookbook Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families. It can be made in a slow cooker and is packed with vegetables, making it a perfect weeknight dinner option. It keeps for at least a week in the refrigerator, and works well alongside rice, quinoa, or any other grain.

Find the recipe here.

Creamy tuna and leek pasta

A tricky part of swapping meat for plants can be convenience, but this quick recipe is high in flavor, high in protein, and takes just 30 minutes to prepare. It comes from High Protein Vegan by Rose Wyles, and works well for nutritious lunches as well as dinners. The combination of herbs, spices, leeks, and chickpeas makes for a rich and hearty pasta sauce.

Find the recipe here.

Vegan dippy egg yolk

Sam Turnbull’s Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way includes this 5-minute recipe for vegan dippy egg yolks. In addition to being quick to prepare, these “yolks” also last up to six months in the freezer, so you can make them in advance. (Combine with scrambled tofu or your favorite store-bought brand to make the whole egg.)

Find the recipe here.

Read more: Academy Of Nutrition And Dietetics Updates Position On Vegan Diets: What It Really Says

Chocolate and banana overnight oats

Clean Food Dirty Girl founder Molly Patrick created this recipe, which is nutritious, delicious, and super quick to put together. You can prep the recipe in bulk or make single servings, and the overnight oats work well in lidded glass jars or other reusable, food-safe containers. Try swapping out your go-to porridge recipe for this alternative that can be made ahead of time.

Find the recipe here.

Sweet berry breakfast bake

Yecenia Currie’s cookbook, Sweet and Savoury Life, includes this recipe for a sweet berry breakfast bake. Like overnight oats, this dish is a unique and tasty alternative to traditional breakfast fare like porridge and toast. It uses quinoa, making it extremely nutritious, and combines this with coconut milk, chia seeds, berries, and a flax seed “egg” to bind it.

Find the recipe here.

Corn fritters with smashed avocado and arugula

This dish comes from The Artful Way to Plant-Based Cooking by Chloé Crane-Leroux and Trudy Crane, and combines crispy, cheesy corn fritters with creamy avocado, fresh tomatoes, and arugula (also known as rocket in the UK), topped off with a squeeze of lemon and salt.

Find the recipe here.

Sweet potato, apple, and berry smoothie bowl

This recipe comes from JAZZ Apple and features fresh fruit alongside nutritious sweet potato. It makes a good breakfast, snack, or even a filling dessert. Add your favorite fruit, nuts, and seeds for some added texture. The smoothie bowl also includes oats, which are rich in protein, carbohydrates, and fiber, and can aid satiety, or fullness, throughout the day.

Find the recipe here.

Read more: 10 Vegan Broccoli Recipes

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

The tofu cheese blends smoked tofu with garlic, nutritional yeast, and spices. It adds a creamy layer that makes this salad feel hearty. Marinated sweet potato gives the dish a zesty lift, while lime-pickled cabbage and charred corn add brightness and crunch.

You get 33 grams of protein and 18 grams of fiber in every serving of this sweet potato rainbow salad. The variety of ingredients also give this salad a high number of plant points, with grains, legumes, vegetables, herbs, and seeds all working together. Pack it in a jar to show off the layers or build it on a plate. It’s perfect for lunch, dinner, or meal prep and tastes just as good the next day. This salad isn’t just pretty – it’s filling, flavorful, and full of plant-based power.

Read more: Cauliflower, Butter Bean, And Chard Dhal

How to make a rainbow salad

With a thick tofu cheese acting as queso and Mexican flavors, this sweet potato rainbow salad is something different to try for lunch this week. This dish is great for meal prep in jars or containers that will last three to four days in the fridge.

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Duration40 minutes mins

Servings3 jars

Ingredients

• 200 g quinoa
• ½ vegetable stock cube or 1 tsp vegetable bouillon powder
• 2 medium sweet potatoes
• 2 tbsp olive oil plus extra for drizzling
• ½ small red cabbage
• Juice of 2 limes
• 100 g fresh sweetcorn
• 1 red chili finely chopped
• ½ tsp agave syrup
• 1 x 400g can black beans
• 1 red bell pepper sliced
• 2 handfuls of kale washed, stems removed, chopped, lightly massaged in olive oil
• Few fresh coriander leaves
• Small handful of pumpkin seeds
• Salt and black pepper

For the thick tofu cheese

• 250 g firm smoked tofu
• 3 tbsp nutritional yeast
• 2 garlic cloves
• 1 tsp onion powder
• ⅓ tsp salt
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• 1 tbsp olive oil
• 1 tbsp water plus more to loosen if needed

Instructions

• Preheat the oven to 180°C fan/200°C/gas mark 6.
• Cook the quinoa according to the packet instructions, adding the stock to the water for flavor.
• Chop the sweet potatoes into 1–2cm (½–¾in) irregular chunks (no need to peel if organic, just give them a good wash), then add to a baking tray with a drizzle of olive oil and salt. Roast for about 20 minutes, or until lightly browned.
• To a small, high-powered bullet blender, add all the tofu cheese ingredients and pulse to combine. Season to taste. It will be thick – it’s intentional!
• Shred the red cabbage into a small bowl with a potato peeler, then add half the lime juice, a pinch of salt and pinch together with your fingers until it turns a pinky- purply shade. Set aside in the fridge.
• Heat a dry non-stick frying pan on a medium-high heat and add the sweetcorn. Fry with a pinch of salt, for around 10–12 minutes until lightly charred, then take off the heat and set aside.
• Now for the sweet potato marinade. In a small bowl, whisk the 2 tablespoons of olive oil, the remaining lime juice, the red chili, a pinch of salt and agave syrup together. Pour over the roasted sweet potato and carefully toss to cover.
• Time to assemble the jars: put the cooked quinoa in first, then the black beans, sweet potato, tofu cheese, red pepper, kale, red cabbage, charred corn, coriander and pumpkin seeds.

Excerpted from Soph’s Plant Kitchen by Sophie Waplington, published in 2025 by Yellow Kite, an imprint of Hodder & Stoughton. Photography by Lizzie Mayson.

Read more: Satay Chickpea And Quinoa Salad

This article was written by Sophie Waplington on the PBN Website.