In a recent video, he revealed a long-kept family favorite: a vegan take on rasta pasta. This colorful dish is infused with Jamaican-inspired spice blends, offering a hearty, meat-free meal packed with plant-powered flavor. Through the video, Bernard not only walks viewers through the method but also explains his ingredient choices and offers tips to elevate the dish nutritionally.

Rasta pasta ingredients

Bell peppers are a key ingredient in rasta pasta. They bring vibrant color, crunch, and a natural sweetness. They’re packed with vitamin C, antioxidants, and fiber, making them a great addition to pasta dishes.

Bernard carefully demonstrates how he slices the peppers for maximum ease and flavor impact, using red, orange, and green varieties to showcase both their taste and aesthetic appeal. Their inclusion brings a fresh and energizing contrast to the warm spices of the dish.

Garlic and onion are also used, and Bernard offers a step-by-step on mincing garlic for maximum flavor release. He also shows you how to minimize your chances of crying when cutting an onion.

Read more: ‘6 Plant-Based Meals I Cook for My Family’

Coconut milk for creaminess

Coconut milk provides creaminess and richness, meaning there’s absolutely no need for dairy in this recipe. Bernard prefers a thicker coconut milk for this dish and notes how it balances the heat of the spices while giving the sauce its signature velvety texture.

The dish isn’t complete without Bernard’s homemade jerk seasoning – which includes nineteen spices. “What makes this pasta dish so unique with flavor is that your entire cabinet is going to take a crack at seasoning it” he says. Another key ingredient is scotch bonnet chili, which adds a spicy kick to the pasta.

Whether you’re new to plant-based eating or a seasoned vegan, this hidden gem from Bernard’s kitchen might just become your new favorite.

Read more: Kid-Approved Vegan Packed Lunches (That Adults Will Love Too!)

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

In her video “What They Don’t Tell You About Going Vegan,” Nisha Vora offers a revealing look at these lesser-known transformations, sharing some of the most important things she wishes she’d known when she made the switch.

Vora, who runs the Rainbow Plant Life YouTube channel, is a Harvard grad and a former corporate lawyer-turned-content creator. She uses her platform to teach people how to cook healthy vegan meals while sharing practical advice for navigating a vegan lifestyle.

This video is an excellent guide for anyone considering veganism or looking to better understand the transition. Watch the video below for all of Vora’s learnings.

People will ask a lot of questions

Vora notes that something that will surprise you when you first go vegan is the reactions you’ll get from people.

“I was not prepared for the amount and frequency of questions I got,” Vora says. From inquiries about protein and assumptions that she’d be eating only salads, to philosophical debates about food ethics, she quickly learned that curiosity – often mixed with skepticism – was inevitable. Developing “stock answers” helped her respond calmly and confidently without draining herself emotionally.

Read more: Peanut Butter Noodles: A Weeknight Favorite

You’ll grow a thicker skin

Jokes at the expense of vegans are more common than she expected. “Just because you’ve given up eating animals and animal products, you don’t have to lose your sense of humor,” she says.

But there’s a line. When jokes become offensive, especially around animal suffering, Vora doesn’t let them slide. Instead, she advocates for balancing assertiveness with grace.

That said, she also appreciates a good-natured joke. When people say vegans can’t stop talking about being vegan, she laughs and admits: “It’s funny and it’s true. Look at me, I’m vegan and that’s literally all I talk about on this channel.”

Planning becomes second nature

“Since going vegan, I’ve been surprised by how much of a planner I’ve become,” Vora notes. Whether checking restaurant menus ahead of time, calling hosts about parties, or packing snacks for flights, Vora has learned that a little preparation goes a long way. Apps, freezer meals, and homemade snacks help her stay on track. Vora’s go-to travel snacks include trail mix, bananas and nut butter packs, her breakfast cookies, and roasted chickpeas.

The eating gets even better

Vora assumed a vegan diet would be boring, but she was ready to do it for the animals and the planet. Instead, it opened up an entirely new world of flavors. “Without the mentality of ‘I have to have a piece of meat on my plate,’ and then build everything around it, I found that I had so much more flexibility and creativity,” she says. From cauliflower tacos to creamy lentil pastas, her meals became more inventive, and more enjoyable.

Comfort foods are still on the table

Being vegan doesn’t mean abandoning beloved dishes. For example, around Thanksgiving, Vora still enjoys mashed potatoes, cornbread, and mac and cheese. On date-night she still makes mushroom risotto, and when summer rolls around, it’s time for her incredible peach cobbler, just with plant-based swaps. Her comfort food recipes remain a favorite among her audience, proving that ethical eating can still be indulgent.

You can find more plant-based lifestyle tips and recipes on the Rainbow Plant Life 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.

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.

Bernard is known for his inventive takes on classic dishes, often making them more accessible for home cooks who want hearty, healthy meals with a plant-based focus. His style is casual and approachable, with helpful tips along the way, making it easy for beginners to feel confident in the kitchen. This video offers more than a recipe – it’s a tutorial on how to create a deeply satisfying dish using whole-food vegan ingredients that mimic the flavors and textures of traditional chicken and dumplings.

Below, we explore the three key ingredients that make this dish shine – chickpeas, coconut milk, and vegan dumplings – and how each one contributes to both the dish’s “chicken-like” feel and overall health benefits.

Read more: How To Make This 15-Minute Vegan Sheet Pan Gnocchi

Chickpeas: a protein-packed alternative to chicken

To replace the chicken, Bernard adds canned chickpeas, which hold their shape well and absorb the creamy broth. Their mild, nutty flavor works as a neutral base, much like chicken, while their texture provides a hearty bite.

Nutritionally, chickpeas are a powerhouse. They’re rich in plant-based protein, delivering about 14 grams per cup, and they’re high in fiber, which supports digestive health and helps regulate blood sugar levels. Chickpeas also contain iron, folate, and manganese – essential nutrients that support energy production and immune function.

Bernard says this swap delivers a meal that’s a crowd-pleaser: “Everyone in the household is just cleaning this pot out.”

Instead of heavy cream or dairy, Bernard opts for canned coconut milk to add body and richness to the broth. Its high fat content makes the soup velvety and indulgent – without any animal products.

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

Vegan dumplings: light, airy, and buttery

The final star of the dish is the dumplings – soft, fluffy balls of dough that sit atop the stew and soak up its flavor. Bernard combines flour, baking powder, vegan butter (or olive oil), nutmeg, maple syrup, and dairy-free milk to create a tender, biscuit-like texture.

This vegan chicken and dumplings recipe is a cozy, one-pot meal that’s perfect for chilly nights or when you’re craving something nostalgic and nourishing. With hearty chickpeas, rich coconut milk, and tender dumplings, it’s a comfort food that just happens to be entirely plant-based. As Bernard puts it: “This is happiness in a pot.”

You can find more plant-based recipes on The Nard Dog Cooks YouTube channel.

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

According to an Instagram post by Vegan Food UK, the long-awaited vegan version of Nutella’s chocolate-hazelnut spread was seen in an unspecified supermarket. The page added that Sainsbury’s “will soon be the place that stocks it” with an RRP of £4 per jar.

“It’s not officially launched yet,” wrote Vegan Food UK. “But it has already been spotted!”

One commenter noted that they have seen the vegan Nutella available from “in quite a few” UK service settings already, including Purezza. However, this is the first time Nutella Plant Based has been available to consumers directly in a supermarket or retail setting.

No further details about the UK launch of vegan Nutella are available yet. Plant Based News (PBN) contacted Ferrero, Nutella’s parent company, for more information.

Read more: When Does Vegan Nutella Come to the UK and USA?

Nutella Plant Based offers ‘delicious new choice’ for customers

Last year, Ferrero confirmed to PBN that its vegan-friendly Nutella would be released in autumn of 2024. The plant-based spread is now available in select European countries, including France, Belgium, Germany, and Italy, all locations with a high demand for Nutella and a growing number of people who are cutting back on animal products.

Classic Nutella combines sweetened cocoa and hazelnuts with skimmed milk powder and palm oil. Instead of dairy, Nutella Plant Based combines chickpeas and rice syrup with the cocoa, sugar, and hazelnuts. According to early reviews, it tastes almost identical.

“At Ferrero, we are always scouting and exploring new categories and emerging food trends,” said a brand spokesperson at the time. “This further addition to the Nutella family will deliver the same unmistakable experience [by] replacing milk with vegetal ingredients, offering a delicious new choice able to welcome even more people into the brand.”

Read more: Is Nutella Vegan? The Best Dairy-Free Alternatives

This article was written by Liam Pritchett 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.

Ombar’s Blonde Caramelised White Chocolate is inspired by “nostalgic” flavors, such as the now-discontinued Nestlé Caramac, but made with plant-based and sustainable ingredients. In addition to being vegan, Ombar’s Blonde is organic, palm oil-free, and Fair Trade.

The Cambridge-based brand combines dried cane sugar juice with chicory root fiber, a naturally sweet prebiotic, to promote beneficial gut bacteria and keep the bar’s sugar content approximately 50 percent lower than traditional white chocolate options.

Blonde became a fan-favorite when it was launched as a limited-edition item in 2024, prompting customers to beg Ombar to bring it back in the comments section on Instagram.

“After overwhelming demand, we’ve brought back this fan-favourite treat for good,” said the company. “With flecks of Madagascan vanilla, a rich caramelised sweetness and creaminess coming from organic desiccated coconut, our Blonde is back and tasting better than ever!”

Ombar Blonde is available now from Tesco stores nationwide at £2.75 per 70g bar.

Read more: Vegan Chocolate Brand LoveRaw Rescued From Administration

Customer demand for ethical, clean-label, and plant-based chocolate

Richard Turner co-founded Ombar in 2007 to prioritize plant-based, wholesome ingredients, including high-quality cocoa. The company’s full range now includes a huge variety of chocolates, including matcha and pistachio creams, M’lk Chocolate bars, 100 percent cocoa bars, and many more. Pistachio Centre, Peanut Butter, and Blonde are all available in Tesco.

According to new research from Future Market Insights published earlier this week, the vegan chocolate market is set to reach USD $1,545 million in 2025, and is projected to reach $4,798.6 million over the next decade. An increasing consumer shift towards ethical, clean-label, and plant-based products is the primary driver of this “robust” predicted growth.

Read more: NOMO Just Launched Two New Vegan Chocolate Bars In UK Supermarkets

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

The Veg’chops come in four flavors, including Original, Mediterranean, Mexican, and Tikka Curry, making them a versatile way to eat more nutritious plant foods. Original and Mexican flavors are currently the only varieties available to purchase from Tesco.

Oh So Wholesome co-founder Jason Gibb created the product when he was unable to find a convenient plant-based protein that wasn’t tofu or tempeh, and that didn’t emulate meat. Co-founder Simon Day, on the other hand, was simply looking to eat more plants and fiber.

“Although it is a new concept, people will be familiar with ingredients like lentils, quinoa, sweet potato, and chia seeds,” Gibb told The Grocer. “I wanted something that tasted like the plants it was made from and that I was happy to eat daily with my family.”

Veg’chops feature vegetables, pulses, and seeds – including lentils, quinoa, sweet potato, and chia – formed into nugget-sized, nutty-tasting chunks. The original variety includes more than 10 plants per serving, including whole foods-based protein, fiber, and other nutrients.

Read more: What Are The Benefits Of Lion’s Mane Mushrooms And Where Can You Buy Them?

‘What began as a personal quest has coincided with a real movement’

A growing body of research indicates that the perceived backlash against processed and “ultra-processed” plant-based meat products is largely unwarranted. However, unprocessed, whole, plant-based foods are still thought to be some of the healthiest ingredients available.

Nutritious alternative proteins like tofu and tempeh are selling well, and customers are increasingly seeking out products that brands might market as “clean label” foods. Companies such as Meati, Plants, Beyond Meat, This, and many more have all launched new products that emphasize whole plant-based ingredients in place of realistic “meat” alternatives.

“We’re delighted to secure such a big listing for our first launch,” said Gibb. “I think that speaks to the growing appetite for minimally processed foods that are nutritious and satisfying as well as tasty. What began as a personal quest has coincided with a real movement.”

Original and Mexican Veg’chops are available now at 649 Tesco stores across the UK. They have an RRP of £3 per 250g pack, and can be found in the refrigerated section.

Read more: Beyond Meat Launches New Unbreaded Vegan Chicken Pieces

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

According to Asahi, “LIKE MILK” features a natural sweetness and mellow taste, and contains the same quantity of protein and calcium as traditional milk. It’s also rich in dietary fiber and zinc, and contains 38 percent fewer fats than dairy and soy milks.

Asahi said that it developed the new dairy-free milk alternative using its proprietary yeast technology in response to a need for nutritious options free from allergens. LIKE MILK does not contain any of the 28 major allergens, including nuts, soy, gluten, and dairy.

The milk was developed by a team of employees from Asahi Group Japan, Asahi Group Foods, and Asahi Quality & Innovations to tackle allergies and promote “food diversity.”

“We aim to realize a society where everyone can freely enjoy food regardless of their constitution, such as allergies, ideas such as ethical, non-animal, and healthy-oriented preferences,” said the company in a statement.

Read more: What Is Fish Milk?

Yeast protein in plant-based foods

Asahi created a Future Creation Headquarters in 2023 to focus on developing sectors such as AI and space technology, and the company says that its dedicated Asahi Yeast Science Project has “huge potential” when applied to food system, health, and social issues.

Overall, yeast is a star ingredient in several emerging plant-based food technologies. Last year, Dutch company Revyve announced a nutrient-dense, non-GMO egg replacer made with upcycled brewer’s yeast. The Asahi Group is primarily known for its beer production, of which yeast is a major byproduct, as well as its non-alcoholic beverage ranges.

LIKE MILK is available online from April 16 to June 15 via Makuake. It is currently sold in 200ml paper-based cartons, and a 1000ml option is planned for later in the year. A 12-pack of LIKE MILK has an RRP of £15.60 (3,000 yen), making it approximately £1.30 per carton.

The company had a total sales target for LIKE MILK’s limited release of 300,000 yen. In the first week alone, sales passed 117 million yen, approximately £608,000, indicating high demand. Asahi is planning a nationwide release for 2026. Following LIKE MILK’s success, the development team is considering the development of a LIKE EGG, per Foodtech Japan.

Read more: Eclipse Foods Launches Plant-Based Whole Milk ‘Indistinguishable’ From Dairy

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

The dish comes from Nisha Vora, a Harvard-educated former lawyer who left the legal world to follow her passion for plant-based cooking. In a recent video on her Rainbow Plant Life YouTube channel, Vora walks viewers through the process in four simple steps, making it easy to recreate this protein-packed meal at home.

The combination of soy sauce, rice vinegar, brown sugar, and the spicy kick of chili crisp, make this dish tangy and flavorful. But it’s also a highly nutritious option, with peanut butter providing healthy fats and protein, and the addition of vegetables like bell pepper and scallions boosting the its fiber and vitamin content.

Whether you’re craving a hearty dinner or need a quick dish to serve during a hectic week, this recipe checks all the boxes.

Here’s how to make this garlicky peanut noodle dish in your own kitchen.

Step 1: Prep Your Protein

The first step in preparing these peanut noodles is to choose your protein. Vora opts for tofu in her version of the recipe, but she notes that you can easily substitute with other options such as tempeh, seitan, or even skip the protein altogether if preferred. “This recipe is very customizable,” Vora explains. “You can use whatever protein you like or just omit it.”

If you’re using tofu, Vora suggests pressing it for about 10 minutes to remove excess water. After cutting the tofu into cubes, coat it with olive oil, salt, white pepper, and potato starch. “This [the potato starch] will help the tofu crisp up in the oven,” Vora says. Spread the tofu out on a parchment-lined baking sheet and bake at 425°F for 30 minutes, flipping halfway through. Once the tofu is crisped to perfection, it’s ready to be added to the noodles.

Read more: ‘What I Eat In A Day – Realistic Vegan High-Protein Meals’

Step 2: Prep Aromatics and Vegetables

While the tofu bakes, Vora turns her attention to the aromatics and vegetables. She begins by slicing four scallions on a bias, though she notes that straight slices work just as well. To mellow out the scallions’ strong flavor, Vora soaks them in cold water while she prepares the rest of the ingredients.

Next, she grates four cloves of garlic. For extra flavor, Vora suggests incorporating a red bell pepper, but she also encourages flexibility. “You can customize this,” she notes, “You can julienne some cucumbers, chop up some snap peas, or grate cabbage.” Add any leftover green vegetables to the mix as well.

Vora then chops a generous half-cup of roasted salted peanuts to sprinkle over the noodles, ensuring that peanut flavor takes center stage. “I want this to be a peanut-forward dish with a lot of peanut personality,” Vora says.

Step 3: Prep the Peanut Sauce and Cook the Noodles

The peanut sauce is where the magic happens. Vora heats a tablespoon of neutral oil in a small pan and sizzles the grated garlic until fragrant, a Chinese cooking technique that infuses the oil with a rich garlic flavor. She adds soy sauce, rice vinegar, white pepper, and brown sugar to the pan. The sugar, though unusual in savory dishes, enhances the savory flavors and balances the other ingredients.

Then, it’s time to add peanut butter to the sauce. Vora recommends a creamy, unsweetened peanut butter. “You want a heaping third cup of peanut butter,” she explains. “But it is much easier to measure if you have a scale.” To prevent the sauce from becoming too thick, Vora adds hot water to thin it out and creates a smooth, pourable consistency.

Vora prefers fresh or shelf-stable udon noodles for their thick, chewy texture. However, she notes that dried noodles will work just as well, adding that you can even use linguine if that’s what you have on hand. “This is a very flexible recipe,” she says, noting that if you’re allergic to peanuts you can use a different nut butter such as cashew or almond. Once the water is boiling, cook the udon noodles for about two minutes, then rinse them under cold water to cool them down, as Vora prefers serving them at room temperature.

Step 4: Assemble the Dish

With all the components prepared, it’s time to assemble the dish. Vora combines the cooked noodles, crispy tofu, nicely curled scallions, and vegetables in a large bowl. She then pours the peanut sauce over the noodles, tossing everything together. To finish, she adds the chopped peanuts and garnishes with chili crisp and additional scallions.

“Once you try it, you’ll probably also want to have it in your fridge at all times,” Vora says, referring to the homemade chili crisp she adds for an extra layer of flavor. The result is a rich, satisfying noodle dish with a perfect balance of savory, sweet, and spicy.

Nisha Vora’s garlicky peanut noodles are an excellent choice for anyone looking for a quick, customizable, and nutritious weeknight meal. Whether you stick to the original recipe or get creative with your protein and vegetables, this dish is sure to satisfy your taste buds while keeping things simple and wholesome.

Find this and other plant-based recipes on Vora’s Rainbow Plant Life website.

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

This article was written by Editorial Team 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.

Badiei’s approach to making these brownies centers around simple, plant-based ingredients that both enhance the flavor and texture while being healthier alternatives to traditional brownie components. Let’s explore the three key ingredients that make these brownies so irresistible, and why they work so well together to create the perfect fudgy texture.

Read more: MyProtein Partners With Hotel Chocolate For Vegan Chocolate Protein Brownie

Ground flax seeds and water: the perfect egg replacement

Eggs are typically used to bind the ingredients in brownies, but Badiei swaps them out for ground flax seeds. The flax seeds are combined with water to create a gel-like consistency that helps hold the brownies together while maintaining their moisture. As Badiei explains, “This is the only brownie recipe you’re ever going to need. It’s not too cakey, it’s not too gooey, it’s just that perfect ultra fudgy texture that we all love.”

Flax seeds not only provide the necessary binding properties of eggs but also help to create that chewy, fudgy consistency that makes these brownies stand out. Beyond texture, flax seeds are also packed with fiber, omega-3 fatty acids, and antioxidants, which provide a healthy boost to this already indulgent treat. According to Badiei, they help achieve the perfect texture without the need for eggs, and for her, flax seeds are a key ingredient in ensuring that fudgy perfection.

Espresso: enhancing chocolate flavor

While the basic brownie ingredients are familiar, Badiei has a secret weapon that makes her brownies truly shine: espresso. “Trust me, the coffee makes all the difference here,” she says, underscoring how espresso helps to deepen and intensify the chocolate flavor in the brownies. The rich, full-bodied taste of coffee is the perfect complement to the dark chocolate, enhancing the overall depth without giving the brownies an overwhelming coffee taste.

Badiei explains that espresso is a simple addition but has a profound effect: “The espresso enhances the chocolate flavor beautifully.”

Read more: This Mini Brownie Tart Is Gluten-Free And Vegan

Brown sugar & granulated sugar: creating texture and flavor depth

The combination of brown sugar and granulated sugar is integral to Badiei’s brownie recipe. Brown sugar contributes moisture and chewiness, while granulated sugar provides that perfect crisp edge that you expect from a classic brownie. “Granulated sugar adds this classic sweetness, but it also helps to crisp up the edges of the brownies, whereas the brown sugar adds moisture, contributing to that chewiness and a subtle caramel undertone,” she says.

This combination of sugars gives the brownies both a sweet, caramel-like flavor and a wonderfully chewy center with just the right amount of crispness around the edges. Badiei uses both sugars to strike a balance between sweetness and texture, making these brownies the ultimate indulgence for anyone craving the perfect bite.

The perfect vegan brownie

Badiei’s fudgy, egg-free, and dairy-free brownies are a game-changer for anyone looking for a healthier yet indulgent dessert. By using ground flax seeds as a binder, espresso to deepen the chocolate flavor, and a careful mix of brown and granulated sugars to get the ideal texture, Badiei has created the ultimate brownie recipe that is both simple and extremely tasty. These ingredients come together to create the perfect fudgy texture, making these brownies a must-try for any chocolate lover.

You can find more plant-based recipes on the Pick Up Limes YouTube channel.

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

Each recipe uses whole foods that offer fiber, plant-based protein, and lasting energy. For people with hectic schedules, prep-ahead meals make it easier to stay consistent and eat well. Instead of skipping breakfast or reaching for convenience foods, you can enjoy something homemade and nourishing.

Meal prep also supports healthy habits. It saves time, reduces stress, and helps avoid decision fatigue. Felice’s prep ahead breakfast ideas are made with this in mind. In the video, she shares three options: chickpea pancakes loaded with vegetables, a freezer-friendly tofu sandwich, and a creamy mango chia pudding. Each one is flavorful, practical, and made to keep you full.

Read more: How To Make Girl Scout Cookie-Inspired Vegan Thin Mints

Veggie-loaded chickpea pancakes

Felice starts with a savory recipe made from chickpea flour. “If you’ve been looking for ways to add more veggies to your breakfast, this first one is for you,” she says.

She sautés green onions, asparagus, cherry tomatoes, red onions, and mushrooms. These are the veggies on hand, but she encourages flexibility. “I’ve made these with kale, bell peppers, shredded zucchini, shredded Brussels sprouts… so just have fun with it.”

While the vegetables cook, she prepares the batter. It includes chickpea flour, nutritional yeast, baking powder, and spices like garlic powder, onion powder, and smoked paprika. She mixes it with soy milk to boost the protein.

Once combined, she adds the veggies to the batter. She lets it sit for a few minutes before cooking. On the skillet, the pancakes turn golden and crisp on the outside. The recipe makes six to eight pancakes, depending on size.

She notes the recipe is inspired by besan chilla, a traditional Indian pancake made from chickpea flour. She enjoys hers with dairy-free yogurt and garlic achar, a spiced Indian condiment. Other topping ideas include pesto, hummus, cashew cream, or roasted red peppers and microgreens.

Read more: Beyond Steak Makes UK Debut At Hundreds Of Tesco Stores Nationwide

Vegan tofu sausage and egg breakfast sandwich

The next recipe of the prep ahead breakfast ideas is a protein-packed freezer sandwich built with a homemade tofu “egg” patty and plant-based sausage. “I just about ate this sandwich every single day because it is that good,” Felice says.

To make the tofu egg, she prepares a custom seasoning blend with nutritional yeast, paprika, curry powder, turmeric, onion powder, garlic powder, and black pepper. That blend is mixed with dairy-free milk to create a marinade. Firm tofu slices are soaked in this for 30 minutes before baking or pan-cooking. Once cooked, she sprinkles on kala namak (black salt) to give it a classic eggy flavor.

She pairs the tofu with plant-based sausage (or tempeh bacon), vegan cheese, and an English muffin, though she says any bread will work. The sandwiches freeze well. Just wrap in parchment paper and microwave for 1–2 minutes when ready to eat.

To finish, she adds chia seed jam and microgreens. “I like to just save this [the kala namak] for the end because it really helps to make that flavor pop more when I go to enjoy these sandwiches,” she says.

Mango chia seed pudding

Finally, Felice shares what she confidently calls the best chia seed pudding you’ll try. “I stand behind it… if that doesn’t make you want to try this, I don’t know what will.”

The base includes diced mango, coconut or soy milk, and optionally, a mango-flavored high-protein plant-based yogurt. For each serving, she uses two tablespoons of chia seeds and a splash of vanilla extract. Adding yogurt, she says, improves the texture and eliminates the need to stir again after the initial whisking.

She recommends letting the pudding sit in the fridge longer than usual to allow the flavors to develop. “The longer you let this sit in the fridge, the better,” she says. Once set, she tops it with granola and more mango for a colorful, refreshing breakfast that’s rich in fiber and omega-3s.

You can find more videos by Shakayla Felice on her YouTube channel.

Read more: Vegan YouTuber Shares ‘Failproof’ Granola Cup Recipe

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

The range comes in two flavors: Oat Latte Iced Coffee and Mocha Iced Coffee. The former combines Rude Health oat milk with cold-brew coffee, while the latter uses cacao and coconut milk. According to the brand, these are the first ready-to-drink iced coffee products that are organic and free from sugar, artificial thickeners, and sweeteners.

The drinks are intended to be kept in the fridge and poured over ice for a barista-style iced coffee experience.

“[Iced coffees] have been increasingly popular in summer and winter, so we saw an opportunity to make them available to a bigger audience,” said Rude Health country manager Sam Maguire in a statement.

Read more: Ella Mills Unveils Rebrand For Natural Food Brand Plants

The growing dairy-free market

Dairy-free drinks are big business in the UK, with 48 percent of adults regularly consuming plant-based milk.

While dairy remains popular, alternatives have become increasingly mainstream in recent years – particularly soy, almond, and oat varieties.

Earlier this year, it was reported that oat milk had overtaken the other two to become the most popular dairy-free drink in the UK. Half a million liters are sold each day in the country, and it makes up around 40 percent of the market volume.

Rude Health is one of a number of companies incorporating dairy-free milk into ready-made coffee drinks. Brands like Califia Farms, Starbucks, and Huel all offer similar products.

The Rude Health Oat Latte Iced Coffee and Mocha Iced Coffee are available to buy from Waitrose and Ocado now, with an RRP of £3.75 for 750ml.

Read more: The Tofoo Co Launches Two New Products For Summer

This article was written by Polly Foreman on the PBN Website.