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Mains

Five Grain Risotto
A multigrain miracle - gourmet, simple and good for you. The risotto also freezes well. The risotto goes well with...See recipe »
Buckwheat Pancakes with Spiced Potato Stuffing
A very nice way to use left-over potatoes. Serving suggestions This recipe tastes good with a dollop of soya yoghurt...See recipe »
Creamy Leek & Mushroom Pasta with Peas
Mushrooms, leeks and vegan cheese sauce party together to make a creamy, savoury dish. Gluten-free or Wheat-free option Use GF...See recipe »
Barley & Mushroom Risotto
Aromatic and with a rich taste, this is a delicious winter recipe! Barley is a grain indigenous to the UK...See recipe »
Cauliflower Cheese with Sweet Potatoes & Tangy Green Salad
A rather delicious vegan variation on an old favourite! Here, we serve it with sweet potatoes and a watercress and...See recipe »
Tofu Satay Skewers
These are really good – try on a barbecue as well as in the kitchen. The satay (peanut) sauce is...See recipe »
Aubergine, Tomato & Pine Kernel Rolls With a Choice of Two Sauces
An elegant little dish! It comes with a choice of two lovely yet easy sauces: Tahini & Yoghurt or Coriander,...See recipe »
Stuffed Peppers with No-Cook Curry Sauce
A lovely update on this traditional veggie dish. The sauce is easy and can be made while the peppers are...See recipe »
Szechuan Tofu with Veggie Beef
Made in honour of a meat-eater who loved eating this vegan dish in Hong Kong. Apparently, it tastes very much...See recipe »
Chickpea & Mushroom Stroganoff
A nice easy dish, full of flavour. Like all stews, it's better made the day before - but don't add...See recipe »

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