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All recipes are deliciously vegan.

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Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Vegan Spanish Beach Churros
We remember eating churros on the beach in Spain as kids and decided we needed to recreate the memory (even...See recipe »
Pina Colada Square
This is a super moist and fruity traybake square, perfect for snacking, school lunch boxes or an evening treat. The...See recipe »
Double Layered Chocolate Cake
Two round layers of moist and light chocolate sponge, sandwiched by a thick layer of chocolate ‘buttercream’ icing. To finish...See recipe »
Vegan Blueberry Lemon Drizzle Cake
A classic cake with a blueberry twist... a favourite for tea time and coffee shops! Moist, delicious and very moreish!See recipe »
Blueberry & Whipped Cream Aquafaba Meringue Nests
If you haven't discovered aquafaba yet then you're in for a treat. Basically, that gooey liquid at the bottom of...See recipe »
Chocolate Freakshake
This vegan freakshake is the definition of indulgence. Made with raw chocolate, caramel, popcorn and icecream it’s a shake that’s...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 »
Vegan Cranachan
Traditional Scottish Dessert with Layered Raspberries, Whisky Cream & Toasted Oats. Cranachan is often served on Burns’ Night but is...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 »
Shredded Garlic Brussels Sprouts with Pine Nut Risotto
Some times simple is best. It is all too easy to keep adding flavours and textures when the essence of...See recipe »

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