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Recipes
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Plant-Based Ghanaian Red Red
Cook plant-based Ghanaian red red with black-eyed peas, red palm oil, tomatoes, onion, ginger, chilli, and ripe fried plantains.
Plant-Based Spanish Espinacas con Garbanzos
Make plant-based Spanish espinacas con garbanzos with spinach, chickpeas, fried bread, garlic, cumin, paprika, tomato, and sherry vinegar.
Plant-Based Lebanese Mujadara
Cook plant-based Lebanese mujadara with brown lentils, rice, cumin, olive oil, and deeply caramelized onions finished with lemon.
Plant-Based Chinese Di San Xian
Cook plant-based Chinese di san xian with fried potato, aubergine, green pepper, garlic, spring onion, soy sauce, and a glossy starch sauce.
Plant-Based Trinidadian Doubles
Make plant-based Trinidadian doubles from soft turmeric bara, curried channa, tamarind chutney, cucumber, chadon beni, and pepper sauce.
Plant-Based Georgian Lobio
Cook plant-based Georgian lobio with kidney beans, walnuts, onion, garlic, coriander, blue fenugreek, herbs, vinegar, and pomegranate.
Plant-Based Kenyan Maharagwe ya Nazi
Make plant-based Kenyan maharagwe ya nazi with slow-cooked beans, coconut milk, tomato, onion, ginger, garlic, turmeric, and chilli.
Plant-Based Chilean Porotos Granados
Cook plant-based Chilean porotos granados with fresh cranberry beans, sweetcorn, pumpkin, onion, paprika, cumin, and abundant basil.
Plant-Based Greek Briam
Roast plant-based Greek briam with potatoes, aubergine, courgette, tomato, onion, garlic, parsley, oregano, and generous olive oil.
Plant-Based Sri Lankan Parippu Curry
Cook plant-based Sri Lankan parippu curry with red lentils, coconut milk, curry leaves, pandan, green chilli, and mustard-seed tempering.