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Spring

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 »
Baci di Dama
Baci di Dama are traditional Italian cookies, typical of the Piedmont region. They are simple to make, full of nutty...See recipe »
Vegan Caesar Salad
Liverpool restaurant's Our Kitchen presents this highly nutritious Caesar Salad. It is crisp, hearty and packed with flavour whilst delivering...See recipe »
Chocolate & Orange Tart
A new addition to The Allotment's midsummer menu, the chocolate orange tart is a surprisingly light dessert. Comprising of an...See recipe »
Pink Peppercorn Cashew Cheese
The pink peppercorn cheese is a hands-down favourite amongst our team at The Allotment . It's moreish and punchy without...See recipe »
Strawberry, Elderflower & Lemongrass Punch
This simple fresh ‘punch style’ dessert has all the floral sweet flavours of early summer. The dish is a real...See recipe »
Asparagus & Sorrel Salad
Asparagus & Sorrel Salad with new potatoes, raspberry vinegar and toasted almonds. Sorrel has a delicate, acidic, lemony flavour. A...See recipe »
Sweet Tofu, Braised Daikon & Beetroot Cream
This dish is full of earthy flavours, lifted by the sweetness of agave syrup. Even your most tofu-sceptic friends won’t...See recipe »
Vegan Eggs Benedict
Enjoy a lovely, healthy vegan take on this classic dish. It is quick to assemble but you do need to...See recipe »
DIY Exploding Candy Vegan Easter Egg
Plain old Easter eggs are a thing of the past when you can DIY your own! Using the finest sweets,...See recipe »

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