Lunches

Roasted Chillies Stuffed with Cashew Cheese

We've been experimenting with vegan nut-based cheeses here at the cookery school and have discovered that this cashew cheese makes...See recipe »

Thai Living Soup

This is the easiest soup in the world, tastes delicious and is super healthy! You put all the ingredients into...See recipe »

Vegan Jackfruit Tacos

Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it...See recipe »

Thai Inspired Farinata with Green Bean Salad

Chickpea farinata is our fancy way of saying savoury pancake. These are a go to if your fridge is looking...See recipe »

Vegan Cauliflower Pakora

We've always found pakora incredibly versatile - they're a really easy but interesting way to use up leftover vegetables and...See recipe »

Vegan Spinach & Walnut 'Ricotta' Pie

A deliciously vegan take on this classic Mediterranean dish! The walnut 'ricotta' creates the perfect creamy filling blended with spinach...See recipe »

Vegan Shakshuka

This is a veganised version of the traditional Middle Eastern breakfast using scrambled tofu! Not only is this dish full...See recipe »

Aubergine Towers

This is an old Viva! favourite. We’ve simplified the recipe and broken it down into easy steps. Basically, while the...See recipe »

Whole Wheat Pancakes

Whole wheat pancakes - Now for your days off, here's a real treat, pancakes made with whole wheat flour. What...See recipe »

Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Chef Richard Buckley, owner of Acorn Vegetarian in Bath (one of the few veggie/vegan restaurants in the Michelin Guide) says:...See recipe »

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